DINERS have blasted Red Lobster for its new dishes, dubbing the food as being “cold” and “burnt”.
The chain that recently emerged from bankruptcy has introduced new dishes recently, but it hasn’t gone down too smoothly.
2
Red Lobster is looking to make a splash with its seafood following its retreat from Chapter 11 in September.
The chain has introduced new dishes, like the Mariner’s Boil and a Sailor’s Boil.
This features “a Maine lobster tail, a dozen shrimp, snow crab legs, corn and red potatoes”, the company said.
The Sailor’s Boil is a mix of shrimp with smoked sausage, along with corn and red potatoes.
Both dishes also have the option to add extras, including garnish, roast garlic butter, Cajun butter or Old Bay seasoning.
The new dishes sit between $24 and $45, but prices will vary on location.
Red Lobster is also bringing back some favorites to the menu for Crabfest.
These include the Crabby Stuffed Mushrooms and the Crab-Topped Baked Potato.
CUSTOMER REACTION
But some have slammed Red Lobster on social media, calling it unaffordable while complaining about the overall quality of the food.
One customer said: “Who can afford to eat at Red Lobster anymore?”
The pricing was criticized by another customer: “A small side of the Cajun sauce that comes with the Mariner’s boil is $3.99.
“There’s some work that needs to be done for sure.”
While someone else cried about the food itself: “My corn was cold, sausage burnt and the garlic butter was shrimp scampi sauce.”
PRIOR TROUBLES
Red Lobster was forced to file for bankruptcy protection in May of last year.
BRANDS HARD HIT BY BANKRUPTCIES
Many chains have struggled to adapt to a post-Covid retail landscape, with several companies filing for bankruptcy
It came days after it closed hundreds of its restaurants in the US.
The chain is now under the leadership of CEO Damola Adamolekun, who has made some big promises to customers.
Adamolekun has said he wants to improve the menu and the service namely, and also acknowledged the chain’s strong points.
He said: “We’re doing some new things on the menu using lobster and crab mostly.
“The differentiator for us is product, and I want it to be service too.
If we win on those two it’s like okay, it’s not just a chain restaurant because it’s got something that you can’t get anywhere else.
“If you want lobster and you want it for $20, we’ve got the lobster roll for that price in certain markets.
“At the same time, value is what you get for the price.
“If the hospitality is way better, the food is more interesting, the drinks are fun, and you pay the same price for all of that; people are going to perceive it as value.”
2
