Keith Keogh
      SVP, Culinary & Beverage       Excellence
     Red Lobster

 

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We often have to be opportunistic with seafood. We start our planning for Lobsterfest one year out, as soon as we know what type of lobster crop will be available. This forces us to be creative and to tap into the full breadth of product. For example, this led us to develop the hugely successful chilled lobster cocktail. If you look at the Lobsterfest menu, there is a lobster twist on nearly every type of dish imaginable with the exception of dessert."

 

 

 

 

We take this responsibility seriously. We invented popcorn shrimp to offer a more affordable entrée, introduced snow crab to the mass market and made one of the sea’s most prized delicacies – lobster – widely available through our annual Lobsterfest celebration.

Now, Red Lobster is setting another industry standard through our fresh fish cuisine. This initiative has been driven not only by culinary trends that favor fresh fish dishes, but also by demographic trends, such as health-conscious baby boomers. Red Lobster has met this growing demand by building a fresh fish supply chain that is second to none.

This chain begins with Darden’s seafood procurement and Quality Assurance teams – widely acknowledged as among the best in the business. These teams work hand-in-hand with 17 of the country’s best fresh fish distributors to obtain both wild harvest and aquaculture fish species that meet our strict specifications. Red Lobster’s culinary team, for instance, knows exactly what size fish makes the best cut for a dinner fillet and a smaller lunch fillet. With these specifications in hand, vendors provide a consistent size fish, which increases efficiency in the kitchen through less waste, and satisfaction on the table.

Red Lobster’s fresh fish initiative also has led to new, innovative entrées that are keeping the concept fresh and relevant in today’s dining market. Guests can choose from several new fresh fish preparations featuring fusion and Asian-inspired recipes, including your choice of fresh fish seared with sesame ginger and served with Asian vegetables and noodles, or grilled with a basil-infusion and served with tomato-arugula salad.

Being the casual dining seafood leader carries high expectations. Red Lobster’s fresh fish program is meeting those high expectations for both customers and shareholders. And don’t worry…the popcorn shrimp are still there, too!