Starting on October 15th, Red Lobster will be changing the way you “sea” food at their restaurants. Their menu will offer a variety of dishes for those who are not seafood lovers. They are hoping to boost the number of dishes that cater to diners who don’t want seafood, including lighter options such as salads. Red Lobster also is increasing the number of dishes that cost less than $15 to attract customers who have cut back on spending.
Since opening its doors in 1968, Red Lobster has always had an obligatory chicken or steak dish. If people want a salad, the current menu offers a Caesar or house only; that’s it. But diners who aren’t in the mood for seafood likely want a little more variety then just a few options. One of the dishes that made the cut is a Parmesan-crusted Chicken Alfredo that’s served over corkscrew pasta; it’s for diners who want a chicken dish that’s a little more decadent. Pork chops are on the menu for the first time also. Ditto for the Roasted Vegetable Skewers, which is the first vegetarian entree that isn’t salad or pasta? Three new salads have made the cut as well, including the Bar Harbor Salad, which has dried berries, pecans and blue cheese.
Here is what the press release had to say:
The chain that brought seafood to the masses is hoping to broaden its appeal by revamping its menu on Oct. 15 to boost the number of dishes that cater to diners who don’t want seafood, including lighter options, such as salads. Red Lobster also is increasing the number of dishes that cost less than $15 to attract customers who have cut back on spending.
The chain, which is owned by Darden Restaurants Inc., says a quarter of the items on its menu will be non-seafood dishes, up from 8 percent. And the number of lower-cost entrees will rise to about 60 percent from 40 percent.
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Source: TwinCities.com
