Red Lobster...What suggestions do you have for the resturant?

Question

So I work at one and we are constantly trying to help our guests have the greatest dinning experience that they possibly can.

What suggestions or things would you like to see added, removed, or improved?

Menu, atmosphere, hostesses, servers....ANYTHING AT ALL :D

Im just very curious to see what you want :)

I understand we dont all live in the same place. Im hearing alot of cleanliness issues of the tables and such. I will def make mention of all of these things posted on here.

Answer 1

Seafood is basically very healthy, but the Lighthouse menu is fairly limited. I think the trick is to not coat everything in whatever the fatty liquid is that everything is swimming in there. I'd like to see more low fat versions of some of the signature dishes/combination options. The only way to get variety is to choose a fatty option.

Example: Create your own feast, choose two or three. There are only two healthy choices on there - the grilled shrimp and the grilled salmon. What about a lowfat shrimp/vegetable stir-fry? What about a "mini-bag" on that menu of the tilapia and vegetables? Maybe a lowfat option on the soup menu would be nice... like a seafood and vegetable soup...

Another thought might be to make a Healthy version of the Shrimp Trio. Instead of having everything fried or scampi in all that buttery oil or mixed with pasta alfredo, what about a Healthy Shrimp Trio of steamed spiced shrimp, grilled garlic shrimp and Shrimp stirfry with Oriental Vegetables (or steamed summer vegetables to make it seasonal sometimes) or even a skewer that has shrimp and vegetables on it laying across a bed of brown rice pilaf. Important though to make sure the buttery oily sauce doesn't get in there to add calories and fat.

Just some thoughts. I'm 30lbs overweight and I love to eat out - lol

Answer 2

I'm glad you asked this question. I am a server at Red Robin in one of the Seattle locations. Seven years now. The actual meat patty is 6 ounces and each burger has an average of four to seven ingredients. The fundamentals of each burger is mayo, tomato and lettuce. We call that the big 3. About 80% of the burgers contain this set. We also have the big 4 (big 3+pickles), big 5 (big 4+onions) and big 6 (big5+relish). We actually have a burger with two 6 ounce patties called the monster burger. Here's a little secret on why the burgers look bigger than they appear. When we wrap the burger in that white wax paper we gently "squeeze" the burger with that paper so it looks like the ingredients are gushing out . Think of squeezing a bottle of toothpaste. I don't know if this is an actual procedure in the training manual or an unwritten rule or a figment of my imagination. Also you would expect the meat to be some kind of angus or premium beef, but I highly believe it is just regular run of the mill ground beef. But Red Robin does have good value. I am also an aspiring financial adviser and their profit margins aren't spectacular. If you compare the operating and profit margins of any other public traded company like California Pizza Kitchen, Applebees, P.F. Changs, Chessecake, Texas Roadhouse, Ruths Chris and so on to Red Robin they actually have the worse margins. According to the numbers in Finance Yahoo. But there are so many other parameters that are used to compare restaurants to one another. So yes a burger may cost a zillion dollars, but that price includes that labor and the cost of the electricity and all the other expenses of operating a casual dining restaurant. The American public is just so used to purchasing a burger from a fast food restaurant that we sometimes get sticker shock when we a see a burger go for $8.99. We also have great salads, entrees, a couple pastas and seafood items. Here's a suggestion. Split an item or two, we don't charge an extra fee. I would definately split a salad or pasta or even split a monster burger. This might piss off your server though. Also it's not on the menu but you can get a soup/salad combo and choose one of the "gourmet" salads like the Cobb, Crispy Chicken or Oriental Salad with a bowl of soup. It's only $9.99, give or take a dollar. If you're really cheap just order a kid's meal, once again that would piss off your server. By the way Red Robin is not paying me to write this. I just like the restaurant a lot. Consider buying their stock or any dip under $40. If for any reason upper management can get their act together and improve on those lousy margins they can easily beat thier EPS of $1.75 to $1.85. Also I have no insider information on the company. I'm just a server, but also an investing guru. Also the prices are based on the Seattle menu. It may vary depending on region.

Answer 3

I really like Red Lobster. In my town (a small one) I have never had a bad meal or service. It is clean and the food is consistent. I really like the fried oyster appetizer offered a few years ago. I ordered it and was surprised when the waitress said it would take a little longer because they had to shuck and bread the oysters.(Talk about FRESH) More options for oysters and scallops would be nice. Like a fried seafood platter with shrimp,oyster,scallops and fish.More dishes that include crab leg and lobster meat-so the customer doesn't have to wrestle with the shells. More imaginative salad options besides house,Caesar and Cole slaw(note:Outback now has a wasabi salad). Don't even think about changing those biscuits-they're an institution.

Answer 4

The Red Lobster in my area is a very popular dining place for many families. My only negative comment would be that the air-circulation could be improved upon. The aroma of all the cooking sometimes is a bit overwhelming.

Answer 5

I love Red Lobster!!! Only thing I don't like about it really is the tables are to close, need more space. There is only one bad ting that I've gotten there & it was the Coconut Shrimp, they only take a few minutes to cook but mine were really brown & bitter. I could have sent them back but I did not..... I'm afraid to order them again. That is not much of a bad review is it? I still love it! And that is not your specific Red Lobster anyway the one I'm referring to is in Pine Bluff, Arkansas.

Answer 6

Clean the local Red Lobster thoroughly. When last there, the amount of grease on our table was a big turn off. We didn't return.

Answer 7

It would be nice if they cleaned the tables properly. I went there on the weekend and we had a booth. The seats of it were full of crumbs.

Answer 8

ewww you realy neeed new menu items for quaker people im quaker and you guys should have some of the items below

celery
tree bark

Answer 9

SERVICE went there ONCE and that was one too many.
All you can eat shrimp LOL the trick is they just don't SERVE you so (all you can eat) is on your first plate. Pathetic.

Answer 10

Fresher fish.