Latest news with #P.F.Chang's
Mint
4 days ago
- Business
- Mint
Red Lobster CEO Wins Back Diners With New Menu, Friendlier Service
(Bloomberg) -- Red Lobster's new CEO said customer feedback has improved significantly since the restaurant chain emerged from bankruptcy with a revamped menu and a renewed focus on hospitality. The chain monitors online reviews to gauge how happy diners are. Positive comments now far outweigh negative ones and overall ratings are trending well above the industry average, Chief Executive Officer Damola Adamolekun said in an interview. He credited the shift in part due to the company training workers to engage more with customers. 'If a guest comes in, somebody should be smiling to greet them at the host stand,' Adamolekun said. 'If a guest wants to use the bathroom, you escort them to the bathroom — you don't point.' Founded in Florida in 1968, Red Lobster expanded rapidly in the 1970s and 1980s and developed a loyal following for its cheddar biscuits. It was once a preeminent casual dining name, seen as a 'fancy' destination to celebrate graduations and other life events. More recently, expensive labor and lease costs along with a money-losing unlimited shrimp promotion helped push the closely held company into bankruptcy in May 2024. It's now looking to reconnect with diners and attract a new generation of fans even as a broader slowdown in restaurant traffic has hit casual-dining chains particularly hard. Adamolekun, who had previously led a turnaround at P.F. Chang's, was appointed to the top post at Red Lobster when it emerged from bankruptcy in September. Sales and traffic have improved since then, he said, without offering specifics. One of his first moves was refreshing the menu with new items such as lobster pappardelle pasta and bacon-wrapped scallops. The 36-year-old also brought back fan favorites including hush puppies and popcorn shrimp, while keeping the staple biscuits. Other moves have involved launching TV ads, beefing up the chain's social media presence and partnering with sports teams like Ice Cube's 3-on-3 basketball league. Adamolekun said he doesn't have any immediate plans to bring back unlimited shrimp, but he didn't rule it out in the future, noting the offer used to be profitable. In the meantime, Red Lobster has introduced appetizer deals and a $5 happy hour. It also has a $19.99 three-course 'shrimp sensation' promotion in select locations, which does make money, Adamolekun said. 'We want to have a core value offering at all times,' he said on a Bloomberg TV interview. 'Ongoing value is important to the guest, especially in a challenged macroeconomic environment.' The company has shifted some of its shrimp supply from China to countries like India to avoid steep tariffs imposed by the Trump administration. Red Lobster sources its lobster and crab from the US or Canada, which is exempt from many levies under the USMCA free-trade agreement. A top priority for Adamolekun is remodeling the chain's 545 restaurants so they're 'energetic, vibrant, inviting, warm.' He expects renovation costs to be about $500,000 or more for each location and said the process could take four to five years. He aims to open the first remodeled location in the next six months, potentially in Atlanta. Better-looking restaurants tend to drive repeat business, according to the CEO. 'Young people especially care about the look and feel of a restaurant,' he said. 'They care the most because they want to be able to take photos, they want to be able to post on social media.' --With assistance from Scarlet Fu, Romaine Bostick, Michael Hirtzer and Isis Almeida. More stories like this are available on
Los Angeles Times
4 days ago
- Business
- Los Angeles Times
Red Lobster CEO wins back diners with new menu, friendlier service
Red Lobster's new CEO said customer feedback has improved significantly since the restaurant chain emerged from bankruptcy with a revamped menu and a renewed focus on hospitality. The chain monitors online reviews to gauge how happy diners are. Positive comments now far outweigh negative ones and overall ratings are trending well above the industry average, Chief Executive Officer Damola Adamolekun said in an interview. He credited the shift in part due to the company training workers to engage more with customers. 'If a guest comes in, somebody should be smiling to greet them at the host stand,' Adamolekun said. 'If a guest wants to use the bathroom, you escort them to the bathroom — you don't point.' Founded in Florida in 1968, Red Lobster expanded rapidly in the 1970s and 1980s and developed a loyal following for its cheddar biscuits. It was once a preeminent casual dining name, seen as a 'fancy' destination to celebrate graduations and other life events. More recently, expensive labor and lease costs along with a money-losing unlimited shrimp promotion helped push the closely held company into bankruptcy in May 2024. It's now looking to reconnect with diners and attract a new generation of fans even as a broader slowdown in restaurant traffic has hit casual-dining chains particularly hard. Adamolekun, who had previously led a turnaround at P.F. Chang's, was appointed to the top post at Red Lobster when it emerged from bankruptcy in September. Sales and traffic have improved since then, he said, without offering specifics. One of his first moves was refreshing the menu with new items such as lobster pappardelle pasta and bacon-wrapped scallops. The 36-year-old also brought back fan favorites including hush puppies and popcorn shrimp, while keeping the staple biscuits. Other moves have involved launching TV ads, beefing up the chain's social media presence and partnering with sports teams like Ice Cube's 3-on-3 basketball league. Adamolekun said he doesn't have any immediate plans to bring back unlimited shrimp, but he didn't rule it out in the future, noting the offer used to be profitable. In the meantime, Red Lobster has introduced appetizer deals and a $5 happy hour. It also has a $19.99 three-course 'shrimp sensation' promotion in select locations, which does make money, Adamolekun said. 'We want to have a core value offering at all times,' he said on a Bloomberg TV interview. 'Ongoing value is important to the guest, especially in a challenged macroeconomic environment.' The company has shifted some of its shrimp supply from China to countries like India to avoid steep tariffs imposed by the Trump administration. Red Lobster sources its lobster and crab from the US or Canada, which is exempt from many levies under the USMCA free-trade agreement. A top priority for Adamolekun is remodeling the chain's 545 restaurants so they're 'energetic, vibrant, inviting, warm.' He expects renovation costs to be about $500,000 or more for each location and said the process could take four to five years. He aims to open the first remodeled location in the next six months, potentially in Atlanta. Better-looking restaurants tend to drive repeat business, according to the CEO. 'Young people especially care about the look and feel of a restaurant,' he said. 'They care the most because they want to be able to take photos, they want to be able to post on social media.' Sirtori writes for Bloomberg.
Time Out Dubai
12-05-2025
- Entertainment
- Time Out Dubai
P.F. Chang's launches new menu in celebration of 15 years in UAE
Beloved pan-Asian restaurant P.F. Chang's is rolling out a refreshed menu to mark its 15th anniversary in the region. It's a proper spread of new flavours from all corners of Asia. The new menu adds 25 new dishes that pull inspiration from China, Japan, Thailand, Korea, Vietnam and Singapore. Whether you're someone who leans into fiery flavours, enjoys a lighter salad with a kick, or just needs something crispy to dip in sauce, there's a good chance you'll find something new worth going back for. You'll want to ease in with the starters – crispy prawn tempura or BBQ beef ribs wrapped up in pillowy bao are both tempting choices. There's also Japanese chicken karaage for those after something golden and crunchy and Korean tteokbokki if you're in the mood for chewy rice cakes in a sweet-spicy glaze. If you're more of a dim sum and salad person, the Vietnamese spring rolls are light and fresh, and the togarashi tuna tataki packs a nice chilli kick. There's even a Thai tom yum soup on the menu now, perfect for when you want something tangy and comforting. For mains, the Korean bibimbap bowl comes layered with veggies, egg and perfectly seasoned rice – give it a good mix before diving in. There's also chicken katsu curry, grilled Thai prawns and a few surprises tucked in for later visits. And of course, it wouldn't be a proper meal without dessert. The Thai mango sticky rice is simple but satisfying, while the Japanese mochi ice cream rounds things off with a chewy pop of sweetness. The new dishes are available across all P.F. Chang's UAE locations. So if you haven't been in a while – or even if you were there just last week – it might be time to revisit with a fresh appetite. Check out the menu:
USA Today
21-03-2025
- Business
- USA Today
Red Lobster's new CEO plans to revamp the seafood restaurant brand
Red Lobster's new CEO plans to revamp the seafood restaurant brand Show Caption Hide Caption Hooters plans to file for bankruptcy Casual restaurant chain Hooters is going to file for bankruptcy in the coming months due to rising costs of food and rent. Fox - 10 Phoenix Red Lobster emerged from bankruptcy in September with new ownership and a new CEO focused on revitalizing the brand. Damola Adamolekun, the former CEO of P.F. Chang's, aims to improve food quality and highlight value while maintaining affordable prices. The chain will receive significant new funding to support its revitalization plan and enhance the customer experience. The Red Lobster restaurant chain exited bankruptcy last September, and its new leader is looking to the brand's future — with some inspiration from his childhood in Illinois. Red Lobster filed for Chapter 11 bankruptcy last May due to massive debt, dozens of location closures, and an overall decline in guests. The chain closed more than 90 locations, including stores in Illinois. Fortress Investment Group LLC acquired Red Lobster as it exited bankruptcy, and appointed Damola Adamolekun chief executive officer. The new CEO recently shared his lifetime affinity for the seafood restaurant from a childhood connection to central Illinois. 'I've been a Red Lobster fan since my first dining experience as a 9-year-old at our Springfield, Illinois, restaurant,' Adamolekun said on The Breakfast Club, the long-running radio show out of New York. 'And as I've prepared to step into the role of CEO," he said, "I've met hundreds of diners across the country who, just like me, are as passionate about Red Lobster now as they were on their first visit." Who is the new Red Lobster CEO? In 2020, the Nigerian-born Adamolekun became the first Black CEO of the Asian restaurant chain P.F. Chang's, staying in that role until December 2023. He is credited with navigating the chain through COVID-19 lockdowns and returning it to growth through a brand refresh and the opening of new restaurants. During his tenure, the chain launched P.F. Chang's To Go locations. Fast food news: Wendy's plans to open 1,000 new restaurants around the world by 2028 Before becoming P.F. Chang's CEO, he was its chief strategy officer and a partner at the chain's principal owner, New York-based investment firm Paulsen & Co. He previously worked for the investment banking division of Goldman Sachs and as a private equity associate at TPG Capital. He also has served on the board of P.F. Chang's, Inday, the National Restaurant Association, and International Tower Hill Mines. How the new CEO plans to save Red Lobster On The Breakfast Club, Adamolekun laid out a simple strategy for revitalizing the company: improve the quality of Red Lobster's product while continuing to offer affordable prices. 'If you want lobster and you want it for $20, we've got the lobster roll for that price in certain markets,' he said. 'At the same time, value is what you get for the price. If the hospitality is way better, the food is more interesting, the drinks are fun, and you pay the same price for all of that; people are going to perceive it as value.' More than $60 million in new financial backing has allowed the company to develop a long-term plan, said Adamolekun. He hopes it will reinvigorate Red Lobster while keeping its foothold as a nostalgic go-to celebratory spot for many. "Red Lobster has a tremendous future," he said, "and I cannot wait to get started on our plan with the company's more than 30,000 team members across the USA and Canada." Adamolekun, 36, also wants to increase public awareness of Red Lobster's quality. He estimated Red Lobster buys a quarter of all lobsters caught on boats, and a quarter of the crab caught in North America. All the chain's lobster and crabs are wild-caught, he said, because they cannot be farm-raised. 'The lobster you get at Red Lobster is as good as lobster you'll get anywhere, but people don't know that,' he said. 'There's a communications aspect. We need to let people know this is the best product you can get.' Adamolekun also said Red Lobster locations could benefit from upgrades to the interior, and the company is working on a plan for that. History of Red Lobster Entrepreneur Bill Darden opened the first Red Lobster franchise in Lakeland, Florida in 1968. The company estimated that it operates more than 500 restaurants in the United States and Canada and is the world's largest seafood-buying company. Former Red Lobster chief executive officer Jonathan Tibus said the chain's "Ultimate Endless Shrimp" promotion resulted in an $11 million loss for the company. The COVID-19 pandemic also played a key role in the chain's financial downfall. Since 2019, guest count declined by 30% and recovered 'only marginally' as the pandemic subsided.
