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Started By
Message
1
Posted on 6/23/25 at 3:54 pm to Paco_taco
quote:
I think the CEO understand the demos that enjoy the restaurant thought with the cheap drinks, boil bags and such.
He's got the demographic down
quote:
Beyond meal options, the restaurant will also be adding three summer-ready cocktails to its drink menu. The Starry Eyed Surprise is a vibrant blue beverage featuring Patron Silver Tequila, guava, and blue curacao. The drink is finished off with Starry® Lemon-Lime soda and a sugar rim.
By contrast, the Purple Haze cocktail is a stunning magenta drink that highlights Still G.I.N. by Dre and Snoop with desert pear, fresh lemonade, and gold shimmer. Finally, the Passion Star Spritz offers a bubbly and refreshing sip containing Tito's Handmade Vodka and passionfruit. Topped with Wycliff Sparkling Wine and garnished with a gold-dusted dried starfruit, it’s bright and perfect for summer.
This post was edited on 6/23/25 at 3:56 pm
Posted on 6/23/25 at 3:54 pm to Paco_taco
Last time I ate at a Red Lobster was in Beaumont Summer of 2003. It didn't motivate me to make a return visit.
You'd be shocked some of the local restaurants that do, including many that are fan favorites of the Food Board. It's just what it is. Many restaurants trying to keep menu prices seen as reasonable. I can't always avoid them either, but I also make note of those who serve only domestic seafood (and ACTUAL catfish) and make concerted efforts to try to patronize them.
quote:
Their use of frozen seafood imported from out of the country makes it a 100% no go for me.
You'd be shocked some of the local restaurants that do, including many that are fan favorites of the Food Board. It's just what it is. Many restaurants trying to keep menu prices seen as reasonable. I can't always avoid them either, but I also make note of those who serve only domestic seafood (and ACTUAL catfish) and make concerted efforts to try to patronize them.
Posted on 6/23/25 at 3:55 pm to Paco_taco
Seems like he’s catering to their clientele. Probably a smart business move.
Posted on 6/23/25 at 3:58 pm to LSUballs
quote:
I don't think there's ever been a more appropriate time to use this gif than right now.
Well done.
Posted on 6/23/25 at 4:00 pm to thegreatboudini
She Hulk approves
Posted on 6/23/25 at 4:02 pm to Paco_taco
They had me at "Sangria Flight".
Posted on 6/23/25 at 4:02 pm to TexasTiger08
quote:
Seems like he’s catering to their clientele. Probably a smart business move.
As long as he can avoid the all you can eat or “endless” promos especially when it becomes 2 or 3 eating off one paid plate.
Posted on 6/23/25 at 4:04 pm to Paco_taco
It doesn't matter what marketing tricks they pull. The food just sucks.
But I'm sure they will continue to do well in landlocked states full of people who don't know what good seafood is.
But I'm sure they will continue to do well in landlocked states full of people who don't know what good seafood is.
Posted on 6/23/25 at 4:07 pm to Paco_taco
quote:
Their use of frozen seafood imported from out of the country makes it a 100% no go for me
You have to have a supplier that can consistently supply allnofnyour locations when you are a national chain. The same shrimp in New orleans needs to be used in Santa Fe
Posted on 6/23/25 at 4:10 pm to Paco_taco
quote:
In case you need another reason to avoid red lobster
Nope, already avoid it.
quote:
The company has shifted some of its shrimp supply from China to countries such as India
If not costal FL or gulf skrimps, DO NOT EAT IT !!
(avoid Yankee catfish and China catfish too)
Posted on 6/23/25 at 4:11 pm to Paco_taco
36 years old and CEO of a major brand. Respect.
Posted on 6/23/25 at 4:12 pm to Shexter
i'll never eat there, but can't blame the man for trying something different
Posted on 6/23/25 at 4:13 pm to Paco_taco
You'd be shocked to find out how much seafood you eat locally is imported.
Posted on 6/23/25 at 4:14 pm to Paco_taco
It's a chain seafood restaurant of course they use imported seafood this isn't surprising at all
Posted on 6/23/25 at 4:18 pm to Paco_taco
quote:
Their use of frozen seafood imported from out of the country makes it a 100% no go for me.
It’s been frozen foreign shrimp for years
Posted on 6/23/25 at 4:20 pm to barry
quote:
So what is the reason you are referring to?
Chucky Cheese with skrimps?
This post was edited on 6/23/25 at 4:21 pm
Posted on 6/23/25 at 4:22 pm to GRTiger
quote:
36 years old and CEO of a major brand. Respect.
That should be the takeaway here for sure. Had to look up his story.
Damola was born in Nigeria in 1989 to Yoruba parents, a neurologist (father) and a pharmacist (mother). He spent his early childhood in Zimbabwe and the Netherlands before moving to Springfield, Illinois, with his family at the age of 9. His family later relocated to Columbia, Maryland, where he attended Wilde Lake High School. From a young age, Damola exhibited an interest in business, opening his first stock portfolio at age 16. [8][9]
Damola holds a Bachelor of Arts in Economics and Political Science from Brown University, where he served as President of the Brown Investment Group and was a member of the university’s Ivy League champion football team. He later obtained an MBA from Harvard Business School, where he was a Portfolio Manager for the HBS Investment Club.[10][11]
Posted on 6/23/25 at 4:24 pm to Paco_taco
quote:
Their use of frozen seafood imported from out of the country makes it a 100% no go for me.
you expect a shitty chain restaurant to use gulf shrimp?
Posted on 6/23/25 at 5:09 pm to Paco_taco
Why are you hating on the dude? Hes young and innovative. Plus it’s more than the previous clown was able to do.
I do agree @ the skrimp though. It should be sourced locally or at least domestically.
I do agree @ the skrimp though. It should be sourced locally or at least domestically.
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