Posted on 05/14/2024 5:21:20 AM PDT by Red Badger
Struggling Red Lobster is abruptly closing at least 48 of its restaurants around the country, according to a leading restaurant liquidator.
TAGeX Brands is conducting an online auction of Red Lobster restaurant inventory, including kitchen equipment, furniture, tables and chairs. The auction begins Monday and continues through Thursday, according to company founder Neal Sherman.
Red Lobster locations in Buffalo, Orlando, Jacksonville and other cities were listed as “temporarily closed” on Red Lobster’s website, according to local news reports.
Red Lobster did not respond to CNN’s requests for comment. The company has around 650 locations.
Red Lobster is reportedly considering filing for bankruptcy protection. The chain has tapped a restructuring expert as its chief executive, a possible indicator of an impending bankruptcy.
The mass closures are another sign of problems at Red Lobster and one of the only times in its more than 50-year history the chain has closed dozens of stores at once.
Red Lobster was a casual dining pioneer, bringing affordable seafood to middle-class consumers for the first time.
But the chain has declined in recent years due to a range of factors, including corporate mismanagement, say former leaders and restaurant analysts.
In 2020, Thai Union, a longtime supplier to Red Lobster, took an undisclosed financial stake in the chain, becoming a key shareholder.
(Excerpt) Read more at cnn.com ...
What does this even mean? I see this phrase used often. Are editors extinct?
It's a Frankenstein grafting of "one of the few times in its history" onto "the only time in its history."
And with regards to editors: We are not yet completely extinct, but we are critically endangered, and have been pushed back to only a few remaining natural habitats - like Free Republic.
Regards,
As one who has steak several times a year, I don't envy you, but I do aspire to be worthy to be more like you, though.
The last time we went into one, about five years ago, they seated us in the worst possible seating in a nearly empty restaurant, so we just got up and left.
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My family had the same experience in the last couple of years. Another time we came in to the lobby and waited to be seated by a waitress. A small crowd gathered there waiting, but nobody came up front to seat anybody. This was in an empty restaurant.
To me, all Mexican food is the same. No matter which restaurant we go to they all have exactly the same food, same looks and tastes.
Forget about the big national chains, we go to Mom & Pop family owned places.
I don’t know how they all stay in business, because they are never crowded. They must be laundering drug money for the cartels like the pizza/Italian restaurants used to do for the Mafia...............
The wife and I ate dinner at a local, mid-level classy, family-owned restaurant a few weeks ago. Not a chain, and had been around 30 years. Always popular, always busy. It was early...5pm maybe. There was a big party in a side room and the kitchen was slammed. Service was slow as a result. We weren’t in a rush and enjoyed having the extra time together. The wife knocked out a few glasses of wine while waiting, and started to get humorous. The waiter was apologetic and did most of the right things within his control, even though we could tell he was stressed. He even stepped in to help the swamped wait staff with the big party. Food eventually arrived and it was great...worth the wait. I ordered dessert...some sort of breaded, deep-fried apple-ring doughnut affair with cinnamon ice cream on top and a little caramel sauce...not an off-the-shelf dessert. It was late in coming, but again...absolutely wonderful. Singularly, probably one of the best desserts I’ve ever had. I begrudgingly shared it with my wife LOL. Finally got the bill...about $71...and the waiter had comped the dessert because of the delay. The wife and I understood the situation because we both worked in restaurants in our much younger years. Anyway...left the guy a $20, told him we’d be back and would ask for him. Of course...it’ll probably be a year before we return because...a ninety-odd dollar meal isn’t something we do very often.
My wife used to love the place. About 8 years ago I noticed the quality slipping. The final nail was obvious cleanliness issues.
Ever tried steak cooked in an air fryer?
I don’t prefer seared steak. I believe the flavor should come from the meat and the way it is cooked not from a layer of carbon.
Best steak I have is using a Klarstein air fryer (with glass view window).
-Marinade for 3x days with Worcestershire sauce and Dales with seasoning added.
-Thin, high metal rack (elevated 2/3rds up).
-Steaks placed towards the edge to leave a blow thru area in the center and not sear the meat.
-Seasoning on top with a layer of spray oil to prevent spices, onions, etc from blowing off.
-8 mins each side on steak setting (390), no rotisserie.
No sauce needed.
Yum, yum.
Two black labs for pan and rack pre-wash.
Breaded Shellfish is a sacrilege?
Sorry but Calabash is living proof this is just not true.
You many not care for it, but breaded and fried shellfish has been a staple long long before Red Lobster existed.
Believe she worked for OSS in China during WWII.
Chicken Wings were also thrown away until Franks wife at the Anchor Bar in Buffalo decided to serve them with some hot pepper sauce with Blue Cheese dressing and Celery on the side.
“Lobster used to be called “Poor man’s chicken” and fed to slaves and prisoners”
In the 1800’s when someone would hire a live in maid, nanny, etc. in New England the employee would try to get a clause in their contract that said they must be given chicken or pork to eat at least one a week, otherwise it would be lobster 7 days a week.
Our Thai restaurants used to be packed - then the pandemic hit — things emptied out.
I suspect a lot of the empty look is because lots of us still order from home. The food is here fast, still hot and we’re eating in a pleasant place: home.
Imo the attraction of lobster is it can be shipped alive so far inland ppl can have fresh seafood.
Update: This article says 87 locations are closing.
They were sparsely populated way before the scamdemic................
Probably the least profitable ones.....................
Thanks...............
Bidenomics strikes again!
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