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Red Lobster

Financing

Q & A with Jean Bernstein

 By Restaurant Business Staff on Sep. 13, 2006

A conversation with Jean Bernstein

Asian evolution

 By Restaurant Business Staff on Nov. 08, 2011

Chinese, Thai and Japanese restaurants are no longer the only destination for Asian cuisine. Many mainstream menus have embraced Asian, using classic Eastern flavors and ingredients to update Western menu options.

Darden closes $2.1B sale of Red Lobster

Jul. 28, 2014

The sale of the casual-dining granddaddy was closed today for $2.1 billion.

The other hidden lessons in Red Lobster’s Super Bowl flub

By Kelly Killian on Feb. 18, 2016

Beyonce provided the chain with an opportunity it didn't seize. But the turn of events should prompt all restaurant leaders to think about a more important issue.

Snapshot: Partnering with purveyors

By Restaurant Business Staff on Jul. 01, 2008

Some restaurateurs are taking the locavore movement to a whole new level by giving local purveyors an ownership stake in their business. Agraria—the Washington, D.C. restaurant representing the 39,000-member North Dakota Farmer’s Union—made headlines with its 2006 debut, but smaller-scale operations are showing up across the country.

Going Meatless for Lent

By Restaurant Business Staff on Mar. 07, 2012

During Lent, crowds of diners stay away from red meat on Fridays, while others give it up for a full 40 days until April 7—the Saturday before Easter Sunday. To cater to the observant, many eateries are swapping out meat for fish and adding specific Lenten menu items.

Darden snaps back at dissident shareholder

Aug. 04, 2014

With a fight for board seats about to begin, the casual-dining company is sending its side of the story to shareholders.

Food

New trend in menus: Celebrating chefs' whims

By Lizzy Freier on May 02, 2016

Listings intended to indulge chefs' moods at the moment, a Japanese tradition, are appearing in a broad range of restaurants.

Crudo

By Restaurant Business Staff on Apr. 10, 2009

Thinly sliced fish traditionally served raw with sea salt and lemon juice, crudo is Italian in origin but is now being fused with an assortment of global flavors. Restaurants nationwide are even featuring crudo sections on the menu to promote the fresh simplicity of this appetizer.

The week in ideas, June 25, 2012

By Restaurant Business Staff on Jun. 25, 2012

Two big, fancy ideas this week that most restaurants can't pull off. One great idea from a chain that usually doesn't do this kind of thing. One really, really bad idea. And a good rule of thumb for any new restaurant.

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