Business Analysis: Red Lobster Negotiation

Background
Red Lobster is a restaurant chain that offers affordable and fresh seafood. Bill Darden, who discovered the restaurant in 1968, from the early focus on affordable and first-class quality seafood. After 40 years, the Red Lobster becomes the one of the oldest and the largest national seafood distribution with full-service in the United States. With the successful of Red lobster, Darden operates more than 1500 olive groves, Bahamas Breeze, Seasons 52, The Capital Grille, Eddie V in North America to expand market and take the most of market share.
In 2008, the awkward situation shows that restaurant who expect to have the best service and price-sensitive customers at the same time. There are less group to choose Res Lobster, because …show more content…
There are three periods he mentioned to work.
Improving Operations
Improve business operations is including many operations in the restaurant, such as menus, to improve efficiency and reduce errors. Moreover, the timely promotion removed a substantial discount to reduce the seasonal sales and make more constant. In addition, the policy achieves a fresh, clean, friendly and full which is leading to Red Lobster to make huge changes, such as cleaning and repairing their restaurant equipment and improving staff training.
Freshness
Lopdrup emphasize Red Lobster should focus on the freshness of the food. New menu items introduced fresh cooking techniques, like fresh fish menus, wood fire grill. The restaurant also upgrades some of its ingredients. With the restaurant's focus shifted to fresh, promotional strategy focuses on quality rather than quantity, which is reflected in the endless fresh seafood, and is now promoting various options.
Re-modeling Restaurants
Lopdrup also mention to renovated all the restaurants, the thrust is to create the feeling of a seaside village. Guests should feel, the restaurant is better than the average, but still approachable. It should also be a place that is suitable for many occasions, far from night family dinners to business …show more content…
We think, experientials customer is the most critical and also is the best customers because they get recognized for casual dining chain gain recognized from experientials which could prove the restaurant should be successful and most profitable, because they like to order appetizers and dessert and liqueur. They also have a flamboyant personality, and not like the traditionalist they are sensitive on the price. However, Red Lobster still need to adjust the strategy to cater to the needs of Experiencing customers when it decides to develop the exeperientials as target group.
Positioning of Red lobster is approachable and fresh seafood, which may not meet experiential expectations because the experientials eaget to have first-class service and seafood. So, Red Lobster need to provide them service for its customers. Positioned to provide excellent dining experience is the need to establish in the minds of each and every customer. Through advertising and special events can promote the image of the Red Lobster as an upscale restaurant. At the same time, they can reduce the sales price, because this group is less sensitive to

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