#CURRENT RED LOBSTER MENU HOW TO#

Speaking about the broader casual dining industry, Raymond James analyst Bryan Elliott says such updating is necessary for survival. And there are now three salads, including the Bar Harbor Salad, which has dried berries, pecans and blue cheese. Ditto for the Roasted Vegetable Skewers, the first vegetarian entree that isn't salad or pasta. Pork chops are on the menu for the first time. The Island Grilled Mahi-Mahi and Shrimp, clocking in at a modest 510 calories, is for those who want to go lighter. One of the dishes that made the cut is a Parmesan-crusted Chicken Alfredo that's served over corkscrew pasta it's for diners who want a chicken dish that's a little more decadent.

Diners who ordered the new items were given surveys to fill out whether they liked the dish, what they would change and whether they'd get it again. Once various adjustments to sauces and cooking times were made, the test was broadened to 40 of its more than 700 restaurants in North America.

For example, they decided that pineapple salsa should be prepared twice a day, instead of once, to keep it fresher. They wanted feedback from diners, but also from the kitchen staff on any problems they encountered executing the dishes.

to test about 50 dishes in three restaurants. Last summer, LaDuke and his team of chefs spent two weeks in Charlotte, N.C. 'We thought, what are the areas we're missing?' says Michael LaDuke, Red Lobster's executive chef.

So when the chain began the revamp about two years ago, it started by figuring out how to best fill in the gaps. But diners who aren't in the mood for seafood likely want a little more variety. If people want a salad, the current menu offers a Caesar. Since opening its doors in 1968, Red Lobster has always had a steak dish or two on the menu. The idea behind Red Lobster rolling out more non-seafood options is to eliminate the 'veto vote,' or that one person in a family or group of friends that rules out Red Lobster because they don't like seafood. When asked about the risks involved making such a dramatic change to the menu, Clarence Otis, CEO at Darden, which also owns Olive Garden, says: 'the biggest risk would be to not change.' Red Lobster in particular has struggled, with traffic at restaurants falling in 12 of the past 24 months. that fall somewhere between traditional sit-down restaurants and fast-food chains. People also are eating out less or opting for places such as Five Guys burgers, Panera Bread Co. After a long streak of healthy growth that began in the late 1980s, the casual dining segment has struggled to grow in the past few years because of oversaturation of those restaurants. And the number of lower-cost entrees will rise to about 60 percent from 40 percent.Ī lot hinges on Red Lobster's makeover. The chain, which is owned by Darden Restaurants Inc., says a quarter of the items on its menu will be non-seafood dishes, up from 8 percent. Red Lobster also is increasing the number of dishes that cost less than $15 to attract customers who have cut back on spending. 15 to boost the number of dishes that cater to diners who don't want seafood, including lighter options such as salads. The chain that brought seafood to the masses is hoping to broaden its appeal by revamping its menu on Oct. It's also for that person in every group who just wants a chicken dish. NEW YORK (AP) - Red Lobster isn't just for the seafood lover in you.

#CURRENT RED LOBSTER MENU HOW TO#

Current red lobster menu