Read Red_Lobster_eBrochure_2011.pdf text version

RED LOBSTER Site Selection Criteria

Building Criteria Building Square Footage Land needs Location Parking requirements Building Height Typical Lease Terms Base Rent CAM Tax Insurance % Rent Initial Term Renewal Options Demographic Requirements Population Traffic Count Area of Focus Comments We prefer to own our real estate but will consider ground leases. Trade areas with a minimum of 125,000 people 30,000 A.D.T. Prime regional locations, lifestyle and power centers Negotiable Negotiable ­ Cap and audit rights required Pro-rata Pro-rata None 10 years Four 5-year options 5,880 1.75 acres Prime regional focal point 125 spaces depending on available common parking 26 feet

Last Updated: Feb 2011

CORPORATE FACT SHEET

Company Mailing Address: Red Lobster 1000 Darden Center Dr. Orlando, FL 32837

Website: Subsidiary of:

www.redlobster.com

Darden Restaurants, Inc., (DRI) of Orlando, Florida, which also operates Olive Garden, Longhorn Steakhouse, The Capital Grille, Bahama Breeze and Season's 52 restaurants. Red Lobster is the world's largest seafood casual dining company with nearly 700 restaurants in North America and more than 63,000 employees delivering the highest-quality seafood to guests across North America. Red Lobster enjoyed total sales of $2.49 billion in fiscal 2010, an average of $3.6 million per restaurant. The company serves more than 140 million guests a year. To be the place America goes to experience fresh, delicious, affordable seafood in a warm, welcoming environment. Red Lobster's average check is between $19.25 and $19.75. Red Lobster offers its guests exceptional, fresh seafood at a good value. Red Lobster recently debuted new lunch and dinner entrees, inspired by the flavors of America, all under $20. Red Lobster's Quick Catches lunch menu, created with guests' busy schedules in mind, features dishes starting at $6.99. Red Lobster recently installed Wood-Fire Grills in every restaurant across the country, and Certified Grill Masters prepare fresh fish, tender Maine lobster and shellfish over the open flame of the grill. Guests can choose from a selection of fresh fish off the Today's Fresh Fish menu, featuring 4-8 fresh, never frozen selections like salmon, tilapia and mahi-mahi. Of course, every dining experience at Red Lobster includes its signature fresh-baked Cheddar Bay Biscuits. Red Lobster recently announced a plan to remodel all of its nearly 700 restaurants across the U.S. and Canada in a style reminiscent of the seaside village of Bar Harbor, Maine. New exterior features include a stone tower, ship lanterns, Adirondack-style chairs, and unique window decals. Interiors now feature cozy booths, warm wood paneling, softer lighting and nautical décor such as signal flags and seaside-inspired

Last Updated: 02/11

Industry position:

Sales:

Guests: Focus: Average check: Menu:

Restaurant Design:

artwork. All of Red Lobster's nearly 700 restaurants are scheduled to be remodeled by 2014.

History:

Restaurant entrepreneur Bill Darden founded Red Lobster in 1968 in Lakeland, Fla. General Mills spun-off its restaurant division,

including Red Lobster, in 1995, forming Darden Restaurants, Inc. as an independent Fortune 500 corporation.

Last Updated: 02/11

Company founder Bill Darden opened his first restaurant, The Green Frog, at age 19. Soon after, Bill brought his passion for seafood to Lakeland, Fla. where he debuted the first Red Lobster in 1968. Bill's vision was to create a place where America could go for seafood for generations and where employees could fulfill their aspirations. Since its beginning, Red Lobster has offered guests exceptional, fresh seafood at affordable prices in a friendly, service-oriented setting. As it grew into a national brand, Red Lobster introduced guests to fresh dishes such as jumbo shrimp, tilapia, snow crab legs and lobster ­ often for the first time. And, over the years, the brand's passion for fresh, delicious seafood has kept Red Lobster evolving. A new operating principle focused on the fundamentals of operating fresh, clean, full restaurants was introduced, resulting in increased guest satisfaction scores to the highest levels in its history. The brand introduced new advertising, an awardwinning Today's Fresh Fish Menu and installed a new wood-fire grill cooking platform in every restaurant in North America. In addition, more culinary-forward items, new flavors and seafood combinations have been added to the menu in recent years to provide guests with a higher-quality experience at the same affordable price for which Red Lobster has always been known. In 2005, Red Lobster unveiled a new restaurant prototype, inspired by the seaside village of Bar Harbor, Maine. The new Bar Harbor design was selected after a rigorous, multi-year process that included guest focus groups, qualitative surveys and market testing. The updated design provides guests with an opportunity to experience fresh, delicious seafood in an inviting, comfortable setting. New exterior features include a stone tower, ship lanterns, Adirondack-style chairs to encourage guest conversation and mingling, and unique window decals that spell out the types of seafood guests will find inside. Guests will also notice new signage, featuring a contemporized logo with an updated lobster icon and a new modifier highlighting Red Lobster's signature fresh fish and live lobster. Interiors now feature cozy booths, warm wood paneling, softer lighting and nautical décor such as signal flags and seaside-inspired artwork. All of Red Lobster's nearly 700 restaurants are scheduled to be remodeled by 2014.

Last Updated: Feb 2011

In addition to the restaurant's updated features, Red Lobster recently debuted new lunch and dinner entrees, inspired by the flavors and regional tastes of America, that range in price from $8.99 - $18.50. The updated setting, new menu items, and ongoing commitment to friendly, attentive and personalized service, along with continued positive changes designed to refresh the brand to maximize appeal, position Red Lobster for profitable and sustainable growth for 40 more years to come. Today, Red Lobster is the world's largest casual dining seafood restaurant with nearly 700 locations and more than 63,000 employees delivering the highest-quality seafood to guests across North America.

Last Updated: Feb 2011

FLAG POLE LANDSCAPE AREA

SITE DEVELOPMENT INFORMATION:

ASSUMED SITE LAYOUT DATA: TOTAL SITE AREA: MINIMUM DRIVE AISLE WIDTH: STANDARD PARKING STALL: TYPICAL SETBACKS: - PARKING: - BUILDING: PARKING DATA: 120 PARKING SPACES + 5 ACCESSIBLE PARKING SPACES PER ADAAG - 125 PARKING SPACES TOTAL ON-SITE BUILDING DATA: AREA: STAMPED CONCRETE

1.61 ACRES 24' 9' x 18' 10' FRONT & REAR, 5' SIDES 50' MIN.

BENCH

5,880 SQ.FT.

211 E. Broad Street Greenville, SC 29601 P 864.232.8200 F 864.232.7587 www.DP3architects.com

BH59 Prototype

6" STORM

GAS CABLE 6" STORM

FINISH FLOOR = 100'-0"

96'-6" INV. 96'-10" INV.

SANITARY GREASE TELEPHONE FIRE

UTILITY REQUIREMENTS:

ELECTRIC: 397.903 KVA APPX. CONNECTED 295.306 KVA CALCULATED DEMAND SERVICE SIZE 1000 AMP. 120/208 VOLT 60 CYCLE 3 PHASE, 4 WIRE + GROUND PAD TRANSFORMER WITH UNDERGROUND PRIMARY AND SECONDARY GAS: 2354 MBH AT 2 PSI FROM UTILITY, 8" W.C. INTO BUILDING WATER: 2" CW SERVICE TO BUILDING WITH 1 1/2" METER AT MIN. 50 PSI. 6" FIRE LINE 1.5" IRRIGATION LINE SANITARY SEWER REQUIREMENTS: 6" MIN. CONNECTION TO SERVICE MAIN, SIZE MAY VARY WITH LOCAL REQUIREMENTS. GREASE TRAP REQUIREMENTS: APPROX. 1500 GAL. GREASE TRAP. SIZE MAY VARY WITH LOCAL REQUIREMENTS. STORM SEWER REQUIREMENTS: (3) - 6" STORM PIPES (2 ROOF DRAINS, 1 DOWNSPOUT)

6" STORM

211 E. Broad Street Greenville, SC 29601 P 864.232.8200 F 864.232.7587 www.DP3architects.com

UTILITY PLAN

BH59 Prototype

NOTES: 1. ALL SQ. FT. CALCULATIONS ARE NET, EXCEPT OTHERWISE NOTED. 2. TOTAL GROSS CALCULATIONS OF BUILDING DOES NOT INCLUDE THE TRASH OR RECEIVING AREA.

211 E. Broad Street Greenville, SC 29601 P 864.232.8200 F 864.232.7587 www.DP3architects.com

INTERIOR AREAS

BH59 Prototype

TABLE TOP TABULATION DINING TABLES BARSTOOLS: 0 4 TOP TABLE: 2 4 TOP TABLE (FLIP): 4 6 TOP TABLE (FLIP): 2 4 TOP BOOTH: 35 6 TOP BOOTH: 4 TOTAL: 47

SEATS 12 8 16 12 140 24 212

SEATING TABULATION: BAR STOOLS: BAR DINING: DINING: TOTAL: 12 36 164 212

OCCUPANCY TABULATION: ACTUAL CALCULATED MAX. SEATING CAPACITY W/ FLEX SEATING: EMPLOYEE (MAX. PER SHIFT): WAITING: TOTAL:

BUILDING TABULATION: BUILDING HEIGHT: MISC. ROOF HEIGHT: GROSS BUILDING AREA: 18'-0" 26'-0" 5880

220 32 16 268

211 E. Broad Street Greenville, SC 29601 P 864.232.8200 F 864.232.7587 www.DP3architects.com

SEATING PLAN

BH59 Prototype

FRONT ELEVATION

RIGHT ELEVATION

SLATE ROOF

HARDISHINGLE SIDING

STONE

HARDIPLANK LAP SIDING

211 E. Broad Street Greenville, SC 29601 P 864.232.8200 F 864.232.7587 www.DP3architects.com

EXTERIOR ELEVATIONS

BH59 Prototype

REAR ELEVATION

LEFT ELEVATION

SLATE ROOF

HARDISHINGLE SIDING

STONE

HARDIPLANK LAP SIDING

211 E. Broad Street Greenville, SC 29601 P 864.232.8200 F 864.232.7587 www.DP3architects.com

EXTERIOR ELEVATIONS

BH59 Prototype

s e a s i d e sta r t e r s

Crispy Calamari and Vegetables

A generous portion of hand-breaded, golden-fried calamari, broccoli and red bell peppers. Served with tangy marinara and creamy ranch.

H

signature combinations H

Seaside Shrimp Trio

A generous sampling of our Walt's Favorite Shrimp, savory garlic shrimp scampi and shrimp linguini Alfredo.

l o b s t e r and c r a b

Chef's Signature Lobster and Shrimp Pasta

Maine lobster, tender shrimp, fresh asparagus and tomatoes in a white wine and lobster butter sauce over linguini. Half · Full

Lobster-Crab-andSeafood-Stuffed Mushrooms

Fresh mushrooms stuffed with seafood, smothered in Monterey Jack cheese and baked golden brown.

North Pacific King Crab Legs

1 1/2 pounds, steamed and served with melted butter.

Rock Lobster Tail

Oven-roasted and served fluffed on the shell.

Admiral's Feast Ultimate Feast®

A tender split Maine lobster tail, steamed snow crab legs, garlic shrimp scampi and Walt's Favorite Shrimp. Walt's Favorite Shrimp, bay scallops, clam strips and flounder fried to a golden brown.

Snow Crab Legs

1 pound, steamed and served with melted butter. Add 1/2 pound more

Live Maine Lobster

Our fresh, live Maine lobsters are served steamed, or roasted with crab-and-seafood stuffing. Please refer to our Today's Fresh Fish menu for availability and pricing.

Parrot Isle Jumbo Coconut Shrimp

Hand-dipped in our signature batter, then tossed in coconut and fried golden brown. Served with piña colada sauce.

Pan-Seared Crab Cakes

Two crab cakes made with sweet lump crabmeat, celery, onions and bell peppers. Served with remoulade sauce.

Lobster-Artichokeand-Seafood Dip

A creamy three-cheese blend with artichokes, spinach, Maine and langostino lobster, and seafood. Served with tortilla chips and pico de gallo.

Crab Linguini Alfredo

Sweet crabmeat tossed in a Parmesan cream sauce on a bed of linguini. Half · Full

New England Lobster Rolls

Our twist on a New England classic! Chilled Maine lobster meat lightly tossed with creamy mayo, celery and onion on two buttery toasted rolls. Served with potato chips.

Mozzarella Cheesesticks

Served with tangy marinara.

Create Your Own Appetizer Combination

Choose from: Crispy Calamari and Vegetables Clam Strips Chicken Breast Strips Mozzarella Cheesesticks Stuffed Mushrooms (x.xx additional) Any Two · Any Three

Wood-Grilled Shrimp Bruschetta

Chilled, wood-grilled shrimp tossed with fresh tomatoes, basil, red onions and balsamic vinaigrette, over garlic sourdough toast.

c r e at e yo u r ow n f e a s t

Choose Any Two · Choose Any Three

Garlic-Grilled Shrimp Seafood-Stuffed Flounder Parrot Isle Jumbo Coconut Shrimp Walt's Favorite Shrimp Shrimp Linguini Alfredo Wood-Grilled Fresh Salmon Garlic Shrimp Scampi Steamed Snow Crab Legs Peppercorn-Grilled Sirloin* (x.xxmore) Walt's Favorite Shrimp

Hand-breaded, butterflied shrimp fried to a golden brown. Add 1/2 dozen more

Peach-Bourbon BBQ Scallops

Wood-grilled, bacon-wrapped sea scallops with a sweet peach-bourbon BBQ sauce, over crispy onion rings with pico de gallo.

shrimp

Parrot Isle Jumbo Coconut Shrimp

Hand-dipped in our signature batter, then tossed in coconut and fried golden brown. Served with piña colada sauce. Add five more

Chilled Jumbo Shrimp Cocktail

Six jumbo shrimp served with our signature cocktail sauce.

Lobster Nachos

Crispy tortilla chips topped with langostino lobster meat, creamy Cheddar and Monterey Jack cheese, fresh pico de gallo, jalapeño peppers and sour cream.

Crunchy Popcorn Shrimp Lobster Pizza

A crisp thin-crust pizza topped with langostino lobster meat, melted mozzarella cheese, fresh tomatoes and sweet basil.

New England Seafood Sampler

Lobster-crab-and-seafood-stuffed mushrooms, lightly breaded clam strips and a skewer of wood-grilled, bacon-wrapped sea scallops.

Explore our Today's Fresh Fish menu for the day's selections and our chef's latest seasonal recipe.

Wo o d - Fi r e G r i l l today 's fresh fish

Bite-size shrimp fried until golden brown.

Shrimp Your Way

Choose from fried shrimp, scampi, coconut shrimp bites or popcorn shrimp. Any Two · Any Three

Shrimp Linguini Alfredo

Tender shrimp tossed in a garlic Parmesan cream sauce on a bed of linguini. Half · Full

t r a d i t i o n a l fav o r i t e s

Parmesan-Crusted Tilapia

Fresh tilapia topped with a creamy blend of Parmesan cheese and breadcrumbs, then baked crispy and golden. Served with fresh broccoli. Half · Full

s o u p s and s a l a d s

New England Clam Chowder

Cup · Bowl

shellfish

Wood-Grilled Lobster, Shrimp and Scallops

A split Maine lobster tail and skewered jumbo shrimp and sea scallops with a buttery garlic finish, over wild rice pilaf.

Cajun Chicken Linguini Alfredo

Spicy, tender chicken breast tossed in a garlic Parmesan cream sauce on a bed of linguini. Half · Full

Maple-Glazed Salmon and Shrimp

Wood-grilled fresh salmon and skewered jumbo shrimp, topped with a maple-cherry glaze. Served over wild rice pilaf.

Hand-Tossed Caesar Salad

Fresh, crisp romaine lettuce tossed with Caesar dressing and topped with Parmesan cheese and your choice of: Wood-Grilled Shrimp Wood-Grilled Chicken

Seafood-Stuffed Flounder

Twin fillets baked with crab-andseafood stuffing.

Broiled Seafood Platter

Bay scallops, garlic shrimp scampi and stuffed flounder.

Creamy Potato Bacon Soup

Cup · Bowl

Pecan-Crusted Jumbo Shrimp

Two skewers of wood-grilled jumbo shrimp with a maple-cherry glaze and a toasted pecan-crumb topping, over wild rice pilaf.

Garlic-Grilled Jumbo Shrimp

Two skewers of wood-grilled jumbo shrimp finished with a buttery garlic sauce, over wild rice pilaf.

Lobster Bisque

Cup · Bowl

Flounder

Prepared oven-broiled or golden-fried.

Hand-Battered Fish and Chips

A generous, golden-fried haddock fillet and fries. Served with tartar sauce and malt vinegar.

Wood-Grilled Scallops, Shrimp and Chicken

Peach-Bourbon BBQ Shrimp and Scallops

Skewered, wood-grilled jumbo shrimp and baconwrapped sea scallops with a sweet peach-bourbon BBQ sauce, over crispy onion rings.

ADD TO ANY MEAL

Maine Lobster Tail

Wood-grilled or roasted.

Skewered sea scallops, jumbo shrimp and a tender chicken breast with a buttery garlic finish, over wild rice pilaf.

North Pacific King Crab Legs

1/2

Snow Crab Legs

1/2

ACCOMPANIMENTS

pound, steamed.

pound, steamed.

steak and chicken

Wood-Grilled Peppercorn Sirloin* and Shrimp Our center-cut sirloin rubbed with peppercorn seasoning and a skewer of jumbo shrimp finished with a buttery garlic glaze. Served over home-style mashed potatoes. Center-Cut NY Strip Steak*

A generous 14 oz. USDA Choice center-cut NY Strip, lightly seasoned and grilled over a wood fire.

SAVOR MORE OF THE SEA ON MONDAYS AND TUESDAYS

Shrimp Lover's Monday and Tuesday

Choose from fried shrimp, scampi, coconut shrimp bites or popcorn shrimp. Any Three · Any Four

Steak* Lobster-and-Shrimp Oscar A wood-grilled 14 oz. NY Strip topped with Maine lobster meat, tender shrimp and fresh asparagus in a white wine and lobster butter sauce over mashed potatoes. Maple-Glazed Chicken

Wood-grilled chicken breast with a sweet maple and cherry glaze, over wild rice pilaf. Add a skewer of Maple-Glazed Jumbo Shrimp

Unless noted, all entrées come with: Garden or Caesar salad (add petite shrimp for .xx) or coleslaw. With the exception of pastas and sandwiches, entrées also come with: Your choice of fresh broccoli, home-style mashed potatoes, wild rice pilaf, baked potato or fries seasoned with sea salt.

OR SUBSTITUTE ONE OF OUR PREMIUM SIDES

Fresh Asparagus

Seasonal. x.xx additional

Creamy Langostino Lobster Baked Potato

x.xx additional

Creamy Langostino Lobster Mashed Potatoes

x.xx additional

If you have a food allergy, please ask your server for our allergen menu before placing your order. For items lowest in calories, fat and sodium, please refer to our LightHouse menu.

SM

NY Strip* and Rock Lobster Tail A lightly seasoned, wood-grilled 14 oz. center-cut NY Strip and our oven-roasted rock lobster tail.

For your convenience, an optional 15% gratuity will be added for parties of 8 or more. *These menu items are cooked to the level of doneness you request. Consuming raw or undercooked meats or shellfish may increase your risk of food borne illness.

Rl DINNER MENU

It's our top priority to serve you the highest-quality seafood every time you dine with us. Learn more at www.redlobster.com/quality

signature drinks

Berry Mango Daiquiri

A frozen combination of Bacardi rum and tropical mangoes swirled and topped with sweet, blended strawberries.

Malibu Hurricane

Malibu coconut rum and tropical fruit juices, topped with a splash of Southern Comfort.

Classic Margarita

Made with Sauza Gold tequila. Frozen or on the rocks.

Top-Shelf Long Island Iced Tea

A premium blend of Absolut, Tanqueray, Bacardi and Patrón Citrónge.

Sunset Passion Colada

A classic, frozen Malibu coconut rum piña colada topped with a taste of strawberry.

Top-Shelf Margarita

Our Sauza Gold tequila margarita served with a sidecar of Grand Marnier. Frozen or on the rocks.

Mango Mai Tai

Malibu mango rum, triple sec and grenadine blended with the sweet, tropical juices of oranges and pineapples.

i n W a y s Yo u N e v e r E x p e c t e d

One of the exciting things about being Red Lobster's chef is the opportunity to work with high-quality ingredients that we all already know and love, but to combine them in ways that allow us to make flavorful new discoveries. That's why it's my pleasure to invite you to try two delicious new entrées our chefs have created. Our new Maple-Glazed Salmon and Shrimp and Pecan-Crusted Jumbo Shrimp use a combination of familiar flavors to give you a fresh take on seafood. Discover how a touch of sweetness from the maple adds the perfect balance to wood-grilled fresh salmon, or how the contrast of crunchy pecans and tender shrimp creates the unexpectedly perfect bite. You can also explore a variety of flavor on our Today's Fresh Fish menu, which features selections that are updated daily and can be enjoyed wood-grilled or with one of our chef's signature preparations ­ special recipes designed to complement the fish's flavor. While you're here, our Certified Grill Master will ensure that all wood-grilled selections are prepared to perfection, and our Seafood Experts can answer your questions about lobster, crab, fresh fish and more. You're in a comfortable place where fresh, delicious seafood is plentiful and new discoveries are always just over the horizon. It's been our pleasure to explore the sea with you for more than 40 years, and we thank you for choosing to dine with us.

The Flavors You Love

Bahama Mama

A frozen blend of tropical fruit flavors mixed with Captain Morgan Original Spiced Rum and topped with a splash of Myers's dark rum.

Lobsterita®

Our extra-large, frozen Sauza Gold tequila margarita. Traditional, strawberry or raspberry.

Triple Berry Sangria

Sutter Home merlot and the juices of blueberries, strawberries and blackberries with a hint of ginger.

dinner

Be sure to also ask your server about our variety of premium spirits.

wine

Our wines are listed from milder to bolder within varietals.

Sparkling

Sparkling Brut Korbel

Split

x.xx

Blush

White Zinfandel Sutter Home White Zinfandel Beringer

Glass Bottle

x.xx x.xx x.xx x.xx x.xx x.xx x.xx xx.xx xx.xx xx.xx xx.xx xx.xx xx.xx xx.xx

White

Riesling Chateau Ste Michelle Pinot Grigio Cavit Pinot Grigio Ecco Domani Sauvignon Blanc BV Coastal Estates Chardonnay Sutter Home Chardonnay Yellow Tail Chardonnay

Robert Mondavi Private Selection

Glass Bottle

x.xx x.xx x.xx x.xx x.xx x.xx x.xx x.xx xx.xx xx.xx xx.xx xx.xx xx.xx xx.xx xx.xx xx.xx

Red

Merlot Sutter Home Merlot Columbia Crest Two Vines Merlot Blackstone Cabernet Sauvignon

Beringer Founders' Estate

Glass Bottle

Cabernet Sauvignon Excelsior

Chardonnay

Kendall-Jackson Vintner's Reserve

beer

Bottled Beer

Imported and Specialty Sam Adams Seasonal Corona Extra Corona Light Guinness Heineken Stella Artois Amstel Light Domestic Michelob® ULTRA Coors Light Bud Light O'Doul's (nonalcoholic) Miller Lite Miller Genuine Draft Budweiser

TM

Ask your server for our additional offerings and local favorites.

Draft Beer

Sam Adams Bud Light Blue Moon

Michael LaDuke, Red Lobster Senior Executive Chef For more fresh ideas from Chef LaDuke and his team, visit the Chef's Kitchen at www.redlobster.com

nonalcoholic drinks

Fountain Beverages

Coke® · Diet Coke® · Sprite® Dr Pepper® Minute Maid® Light Lemonade Minute Maid® Raspberry Lemonade

TM

Coffee and Tea

Harbor Café Coffee Iced Tea Hot Tea Boston Iced Tea

TM

Sail Away Smoothies

Sunset Strawberry Berry Strawberry Banana Banana Bay Chocolate

Bottled Beverages

IBC Root Beer Saratoga Spring Water Perrier Sparkling Water

TM

Tropical Freezes

Orange or Pineapple

®

Complimentary refills on Fountain Beverages, Coffee and Tea

RL DINNER MENU 2/22/11

©2011 Darden Concepts, Inc.

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