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Red Lobster

Consumer Trends

Customers’ most-craved seafood

 By Lizzy Freier on Dec. 21, 2017

See which 10 chains are winning with seafood that consumers say they can’t get anywhere else.

Marketing

The 10 most tempting LTOs in February

 By Patricia Cobe on Mar. 12, 2018

Consumers reveal the five limited-time offers they are most likely to purchase and the five they find most craveable.

Takeout Growth Offers Distributors Extra Opportunities

By Restaurant Business Staff on Aug. 12, 2005

When asked by ID Access how the study, in which Red Lobster and Outback Steakhouse took the second and third spots, respectively, will affect distributors,...

Seafood supplier gets out of the lobster trap

By Restaurant Business Staff on Sep. 08, 2010

(September 7, 2010-Miami Herald)—Lobsters nearly bankrupted Netuno USA, which explains the seafood importer's new fascination with cheap squid. When the...

Food

Bold global ingredients, flavorful small plates

By Megan Warmouth on Jan. 20, 2014

Ethnic-inspired ingredients are stars of small plate and appetizer menus, and opportunities to expand on these popular offerings will continue into 2014, according to the “What’s Hot 2014 Culinary Forecast” compiled by the National Restaurant Association.

McDonald’s: No-go on REIT, but more unit sales

By Restaurant Business Staff on Nov. 10, 2015

The emphasis will be on refranchising, not a real estate spinoff.

Boom time for the American lobster

By Restaurant Business Staff on Oct. 15, 2005

A generations-old fishery in Maine is a beacon of creative management and sustainability in an age of overfishing.

Watercress

By Restaurant Business Staff on Nov. 09, 2010

Watercress not only packs a healthful punch, it also adds vibrant color and flavor to dishes. Chefs use it year-round on menus to enliven soups, salads, entrees, sauces and even cocktails.

Darden to sell Red Lobster for $2.1 billion

May 16, 2014

The seller, Darden Restaurants, said it chose Golden Gate Capital in part because the deal would be all-cash. The purchase price is nine times Red Lobster’s EBITDA for the past year.

Restaurants try to stoke their own Black Friday frenzy

By Patricia Cobe on Nov. 25, 2015

Restaurants are piggybacking on the day’s bargain-hunting mania with some kind of deal—many of which extend throughout the weekend and the holiday season.

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