Red Lobster 2001 Annual Report Download - page 8

“What do you like?” We ask this incredibly basic
question a lot. Understanding casual diners’ desires
and dislikes, researching individual needs and prefer-
ences, and identifying and responding to patterns
across a wide range of groups, whether defined by age,
gender, geography, race, ethnicity, or other meaning-
ful descriptors – these are fundamental to how we run
our business and how well we succeed. We translate
what we learn directly to our performance. Red Lobster
learned that Lobster Chops™and Artichoke Lobster
Dip would be big hits with its core customers, which
helped make the annual Lobsterfest promotion one
of the most successful in the Company’s history. It’s
one reason Red Lobster had record sales in fiscal 2001
and achieved its 14th consecutive quarter of same-
restaurant sales growth. Industry-leading restaurant
concepts, fresh menus, and innovative recipes – it’s a
lot easier to accomplish when you start by asking
questions and listening to the answers.
The pudding: Jerk chicken with fresh asparagus
and mushrooms in a smooth cream herb sauce
over bowtie pasta. The proof: Millions of dollars
in sales and critical acclaim for Bahama Breeze
from restaurant guides such as Zagat’s. Culinary excellence is the bottom line in our business. It’s what keeps customers
coming back for their next meal. So the kitchen is where we start when developing new concepts such as Bahama
Breeze and Smokey Bones BBQ Sports Bar. It’s also where we return time and again to create new dishes that keep a
concept like Red Lobster on top for 33 years and counting. Whether developing a new item or updating an existing
one with more flavorful spices or a more attractive presentation, Darden’s culinary centers are the R&D arms of
our business that are ensuring continued growth.
A Great Place:
The Consumer Research Report On Roger’s Desk
A Great Place:
The Test Kitchen In The Culinary Center
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