Talk:Red Lobster/Archive 1

Frozen seafood
According to the article, "The seafood is always imported and frozen." But surely the lobsters they keep in the tank have never been frozen, right? Andrew123 23:16, 27 July 2007 (UTC)

Franchised? or not?

What about the lobster meat that is used in other meals? EthanolRules 02:09, 25 September 2007 (UTC)

As a former Culinary Manager at Red Lobster, I can tell you that whole lobsters, oysters, clams and the fresh fish selections on the board are fresh and never frozen. The fish on the standard menu like catfish, pollock and flounder are frozen. The lobster meat used in lobster pizza, etc. is frozen. Also, all Red Lobsters are corporately owned. Thedessertqueen (talk) 03:41, 24 July 2008 (UTC)

Biscuits
I'd suggest including a section on their popular biscuits, maybe a link to the recipe on topsecretrecipes.com

The current section seems more like divulging of trade secrets than encyclopedic coverage of a business. It would be better to have a section on their menu. The link to the online recipe for biscuits would be better than spelling it out here, but even the link, I think, would be too much for this article68.98.116.170 (talk) 19:50, 23 January 2010 (UTC).


 * Informer here again, the biscuits are basically made from a flour mix, water, and cheddar cheese. What the flour mix contains, I'm not sure, but that's what the staff in the heart of the house uses when they make those biscuits. Around 30 or so get put on a tray and they get cooked, then sent to a warming oven fresh for the servers to get them. They get hard after around 5 to 10 minutes left in that warming oven though.

I also work at Red Lobster, and I can tell you that the flour mix is very similar to bisquik. Also, the biscuits get some added flavor from the garlic butter sauce that is spread on them when they come out of the oven.

I work at my local Red Lobster, baking biscuits at times, and the flour mix is a blend of flour and egg products. About 20 biscuits per tray, not 30. Steve J (talk) 01:52, 10 March 2008 (UTC)

Promotions
Does the promotions section need to be here? It strikes me as almost advertising.


 * The informer here. I could tell you more about the promotions themselves. Lobsterfest is the most profitable promotion for the company due to Lent and the fact that people like lobster for cheap. In fact, I was told by my culinary manager that due to Red Lobster, the half the world's adult population of Rock Lobsters were wiped out. That in turn made the company produce a new menu hiding the dishs that serve Rock Lobster and editing some of the meals to preserve the species. Also 30 Shrimp is about to end for this new Summer Seafood Create Your Own deal. Two new items are the pan seared sea scallops and creamy jumbo shrimp. I was told by my General Manager to take the training for the new promotion on Mydish, but couldn't as I can only access it on Internet Explorer, and even with that, it gave out errors on the page.

Information needed?
I currently work at a Red Lobster right now. With some of the knolodge I gained from working there, I could tell you about the Mydish program Darden uses to talk about promotions online and other information connecting to how profitable the promotions are. I could also inform about this "ideal" that Darden reinforces about supporting everyone.

The Red Lobster Compass might be something to add, but I'd stay away from propriety computer programs like DISH, DASH, and KDS. Those types of things I think are company secrets. Steve J (talk) 02:01, 10 March 2008 (UTC)

Change in butter
Just to let you know, my Red Lobster location changed out the butter used to cook in fried foods and biscuits. It's fat free now and the biscuits taste lighter than they were, but I'm not sure whether or not other locations changed their oils or not. Right now we are just giving out surveys and guests seem to like the change even though we haven't told them the oil was fat free.

That happened in Red Lobster's company wide. The fry oil is now canola oil and the "buttery sauce" is now "buttery sauce zt" Steve J (talk) 02:01, 10 March 2008 (UTC)

I was previously a Culinary Manager at Red Lobster and I would like to offer a correction. Oil cannot be fat-free. The ZT Buttery Sauce is not fat-free, it is trans-fat-free. That's what the ZT stands for. Most restaurants are doing this. Thedessertqueen (talk) 03:28, 24 July 2008 (UTC)

Locations
I know for a fact that there are not restaurants in 49 states. I've searched everywhere and I'm sure there are any in Massachusetts and Maine.

Aidepikiwym 17:34, 21 January 2007 (UTC)

Maine. that's funny can you imagin trying to sell overcooked lobster at 15 dollars a pound to people who get ir for five and know how to cook it right? —Preceding unsigned comment added by 75.191.157.40 (talk) 06:06, 31 May 2008 (UTC)

Red Lobster's Frozen Seafood
Red Lobster purchases food from a variety of sources. Almost all of the seafood is frozen when it is recieved by the restaraunt. The specifications they adhere to when purchasing the food is higher then the USDA's and of the highest quality for their restaraunts. All of their Coconut, Crunchy, Butterflied, and Round Shrimp are breaded by hand fresh everyday. Fresh Fish is recieved by most resturants 2-3 times a week and is only allowed to be sold for 3-5 days (dependent upon the type of species). This fish has never been frozen and is the top of the catch to ensure the highest quality and freshness for the guests dining in the resturant. —Preceding unsigned comment added by Triciatall1 (talk • contribs) 23:43, 30 August 2007 (UTC)