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Message
Red Lobster goes vertical on plate to push quality. Wants to be Fine Dinning
Posted on 7/29/14 at 4:35 pm
Posted on 7/29/14 at 4:35 pm
LINK
quote:
NEW YORK (AP) - Red Lobster wants to be seen as a purveyor of quality seafood, so it's getting rid of some of its promotional discounts and stacking the food higher on plates, as is the style at fancier restaurants.
The changes mark the latest attempt by the struggling seafood to stop a years-long sales decline as it embarks on a new era. On Monday, Darden Restaurants Inc. said it completed its sale of the chain to investment firm Golden Gate Capital, despite contentious protests from activist investors.
In his first interview as Red Lobster's new CEO, Kim Lopdrup outlined the missteps he thought his predecessors made and why he thinks Red Lobster can win back customers.
"At the end of the day, people are not going to go a Chipotle for their anniversary or their birthday," he said.
10
Posted on 7/29/14 at 4:36 pm to wickowick
:itshappening:
Posted on 7/29/14 at 4:37 pm to wickowick
Saw that. Said they are raising prices to make people think it is quality.
Didn't say they were actually increasing quality.
Didn't say they were actually increasing quality.
Posted on 7/29/14 at 4:38 pm to wickowick
Take away the waiter, and you're eating at Captain D's.
Posted on 7/29/14 at 4:39 pm to wickowick
quote:
"At the end of the day, people are not going to go a Red Lobster for their anniversary or their birthday," he said.
FIFY
Of course, I say that and it's blatantly false. There are unfortunately too many people that will do precisely that.
Posted on 7/29/14 at 4:44 pm to wickowick
If Red Lobster will just focus on their biscuits, I believe they could be onto something.
Posted on 7/29/14 at 4:50 pm to Matisyeezy
quote:
There are unfortunately too many people that will do precisely that
Why again is this unfortunate? Does it really affect anyone how strangers celebrate their special occasions?
Posted on 7/29/14 at 4:51 pm to wickowick
I read that yesterday. No plans to change recipes or anything.. just stack food. I feel like this would be a great time to point out that if you are stacking my food on a mushy mashed potato, I'm pissed.
Also, in the Reddit thread that posted this, people who used to work at Red Lobster were mentioning how Red Lobster actually attempted a "fresh fish" menu. It was lighter broiled fish that was decent quality (supposedly). But no one ordered it and it went to waste.
90% of RL's food is fried because that's what people want and what they order.
I am unsure how stacking fried coconut shrimp is going to look "fine dining," but I guess we'll see.
Posted on 7/29/14 at 4:53 pm to LouisianaLady
quote:
am unsure how stacking fried coconut shrimp is going to look "fine dining,"
I would eat the shite out of some coconut shrimp. Stack it, pile it, I dgaf.
Posted on 7/29/14 at 4:54 pm to LouisianaLady
quote:
Also, in the Reddit thread that posted this, people who used to work at Red Lobster were mentioning how Red Lobster actually attempted a "fresh fish" menu. It was lighter broiled fish that was decent quality (supposedly). But no one ordered it and it went to waste.
I'd believe that. Like you said, people aren't going to RL to eat fresh seafood. They want biscuits and fried platters.
I'm not even sure how much lobster they actually sell when compared to the fried stuff.
quote:
I am unsure how stacking fried coconut shrimp is going to look "fine dining," but I guess we'll see
Dat Elegance
Posted on 7/29/14 at 4:59 pm to LSUZombie
quote:
Why again is this unfortunate?
Because it just exacerbates the proliferation of shitty chain restaurants. As long as people support them they'll continue to expand. That's a market share that could easily be filled by local places that actually care about their menu.
Posted on 7/29/14 at 5:01 pm to wickowick
Stacking food was cool in fine dining 10 years ago. Now everyone knows the new fine dining plating trend is asymmetrical placement of ingredients on a locally made, specially designed rustic looking piece of pottery. Get with the times, Darden.
Posted on 7/29/14 at 5:04 pm to BlackenedOut
I hate stacked food.
Posted on 7/29/14 at 5:15 pm to Matisyeezy
quote:
Because it just exacerbates the proliferation of shitty chain restaurants
Which have no impact on my life at all. In fact, the more chains the better. They need volume to stay in business and the people who are celebrating their big life events ar Red Lobster and Olive Garden aren't going to the same places I eat at.
quote:
That's a market share that could easily be filled by local places that actually care about their menu.
There are tons of local places that absolutely suck. Just because it is local it doesn't mean it's better.
And besides, a "mom and pop" couldn't afford the rent in the majority of the places that harbor chain restaurants.
And not all chains are bad. Yeah RL and OG suck, but places like Bonefish, Carrabas, J. Alexanders (just to name a few) are pretty solid.
Posted on 7/29/14 at 5:18 pm to LSUZombie
quote:
Which have no impact on my life at all.
You would like to belive that, but would be wrong. It is a legitimate argument though.
Chain restaurants destroy the local food industries and perform the same function as latching on to some goverment teet. Better to have local joints that provide locally harvested food and keep a local economy.
Posted on 7/29/14 at 5:19 pm to BlackenedOut
I was going to post the exact thing. When my wife and I want to describe a dated restaurant living off past glory we often reference "vertical" plates.
Posted on 7/29/14 at 5:22 pm to fightin tigers
quote:
Chain restaurants destroy the local food industries and perform the same function as latching on to some goverment teet. Better to have local joints that provide locally harvested food and keep a local economy
This is my understanding as well.
Posted on 7/29/14 at 5:25 pm to hogfly
Of course, the cheese biscuit crowd may find stacked plates to be totally avante garde and on trend.
Posted on 7/29/14 at 5:28 pm to hogfly
I've come to the realization that in Ohio (or basically any city more than 100-200 miles from the coast, that you're better off cooking seafood at home for better quality for a much better price in most cases.
There are a few exceptions with seafood that lends itself well to freezing like shrimp or crab but for the most part I try to avoid seafood anywhere I go around here (Lake Erie fish is the exception, but most of that isn't fresh in Columbus since we're about 100 miles away).
There are a few exceptions with seafood that lends itself well to freezing like shrimp or crab but for the most part I try to avoid seafood anywhere I go around here (Lake Erie fish is the exception, but most of that isn't fresh in Columbus since we're about 100 miles away).
Posted on 7/29/14 at 6:03 pm to Will Cover
quote:
If Red Lobster will just focus on their biscuits, I believe they could be onto something.
This.
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