Red Lobster, an iconic seafood network, is planning a new course led by Damola Adamolekun, CEO of Director General, after leaving bankrupt. Interview with Good morning America On Thursday, the 36-year-old Director General addressed two questions about the heads of loyal guest and industry observers: Will the beloved endless shrimp transactions be returned and how will US rates arise for the impact of imported seafood eaters? His answers show the restaurant’s restaurant brand restoration focused on financial stability, customer experience and menu innovation.
For many years, the biggest infinite advertising of shrimp was a staple red lobster, attracting crowds of boundless seafood at a set price. However, when the company browsed from heavy financial winds, it became clear that a lover’s agreement was more damn than a blessing. Adamolekun unequivocally stated, “We do not intend to bring it back,” except for who closed the door for a proposal, which, though popular, eventually helped to sink into the essence of the Red Omar.
In recent years, initially started as a limited tender, initially launched as a limited time offer. Far from increasing profits, but advertising has caused several million dollars losses due to customers who do not eat chain margins. Bankruptcy proceedings have revealed that the agreement alone was responsible for $ 11 million. “But you also have to make sure you are doing a profitable business.”
The red lobster has changed his strategy to focus on the value of more sustainable shapes: introduce snack offers, the day’s happy hours, and the menu of the three -course shrimp sensation, offered in certain places. Although Adamolekun did not completely rule out creative advertisements, dinner, hoping for the endless return of the shrimp, should not hold back breathing.
However, the Adamolekun prioritize the innovation and mobility, including detailed information to customers through social media and the noticeable circuit response to their feedback. Since the emergence of bankruptcy, the company has reorganized its menu-20%-using new items such as Omar PaPardelle noodles, wrapped sea scallops and revitalizing their favorites, including Hush puppies and blowing corn shrimp. Within a few days after receiving requests for bolder flavors, the red lobster included new sharp, Old Bay Parmezan and Cajun sausage options. “We want to be exciting, relevant and convincing to our guests,” said Adamolekun.