Red Lobster: Market Research Reveals What’s Fresh Today

Lobstering is in my blood. It is what supports my family and most of my town. I have been doing it my whole life i’ve had a lobster license since i was 8 years old which is as young as you can get one. I love summer just for lobstering season plus I like the money outcome. I hate school starting the most because it tires me out because I play football everyday except sundays and some saturdays so i have to wake up early and haul on my days off from school.

Kudler Fine Foods is a gourmet food store which also offers in store parties in order to introduce customers to their products and also teach customers how to prepare their specialty foods. They have expanded to three stores and are continuing to see growth opportunities in their industry. Kudler Fine Foods has planned on contracting with local growers to obtain their produce and now they want to add a catering service. Before they can do so, they must run the possibility fully through a marketing standpoint in order to assure the success of this project. This study will comprise of the opportunities Kudler Fine Food has in its marketing mix that will help them operate a successful catering business.

Having lived on the beach in Charleston, SC for many years, I consider myself a seafood connoisseur and am always eager when a restaurant claims they serve “great” seafood.

We frequent the Brandon Bonefish Grill frequently throughout the year for a casual lunch, Sunday brunch or on special occasions like birthdays or anniversaries and enjoy it every single time. It is not your normal night out at a restaurant. It is an experience. From the moment you pull up out front, there is beautiful green tropical plants that make you feel you have left the hustle and bustle of the city, escaping to an exotic location. The hostess opens the big wooden door to greet you and as you walk in, a great tune is softly playing overhead. The bar and tables throughout the restaurant are full of people, laughing, having a good time and it feels like you have walked in to a friend or family member’s house. The entire restaurant smells

As one would expect based on the restaurant name, live lobster is a house specialty with options including live lobster with or without an entrée purchase, lobster sashimi and lobster with specialty sauce. Other seafood choices include Dungeness crab, jelly fish, oysters, clams, fish and shrimp. One popular

If long lines deter you, and fresh quality seafood doesn’t seem to peek your interest, then this place isn’t for you. But if you can muster up the strength to manage that, then Red Lobster is definitely the place to be. By the time the doors open, customers are ready to enjoy great seafood and even better customer since 1968. I made my way up to my local Red Lobster recently to blissfully indulge myself with their endless shrimp dinner for only $16.99. For top of the line quality with a decently low price, this place really seems to harbor in seafood-lovers

The red lobster is an amazing chain restaurant specialized in seafood. You do not have to be in the restaurant to begin salivating of the creative ways in which they make their recipes which are often posted on their site, www.redlobster.com. Their site is well structured in a way that you will not have to click on all the columns to see a perfect meal to order for with each columns showing what it specifically handles. Although, most of the items of the menu are not quite common yet through the well taken pictures of each items on the menu, you cannot help but salivate.

The menu at Jordan’s Lobster Dock is incredibly extensive. The homemade chowders and bisque are creamy and full of shellfish. Those who love fried foods should be sure to check out the calamari or the fried shrimp. Customers who are interested in non-seafood options can order everything from hot dogs and hamburgers to wings and chicken fingers. The pastas are very filling and can be topped with white or red clam sauce. There are even tasty desserts like

Together, they developed a new menu around freshness. Next, “wood-fire grilling” was introduced, as research showed it was the most preferred way of cooking seafood. This was a very effective way of repositioning the brand, as it helped to shift perceptions away from the fried foods of the past to the new fresh preparation methods. Furthermore, “grill masters” were introduced, and the position quickly became the most prestigious job in the restaurant. This was also highly effective, as it added a higher quality feel to the food, and served a dual purpose as the centerpiece of the marketing plan in 2011. In addition, a fresh fish menu was provided to consumers, separate from the main menu, which highlighted the daily catch. Finally, select ingredients were upgraded and restaurant locations were remodeled in order to strengthen the perception of top quality and freshness, while appealing to consumers other senses.

The rock lobster fishery is a principal business in the Tasmanian industry, supplying considerable benefits by exporting to the mainland (local) and international fishing markets from both the commercial fishery and an enjoyable fishing. Although exports of cooked product have decreased, the exporting of live rock lobster product has improved dramatically since the late 1980s.The main target market was Hong Kong while Japan, the United States of America and China/Taipei were imported as top second markets in 2006/2007(Dpipwe.tas.gov.au, 2015).

These restaurants are dine in restaurants that has better food quality, better services and better atmosphere. What’s in my mind is Red Lobster. Red Lobster is the medium level restaurant that I ate many times. It has a lot of seafood selections, they always cook the non-process materials. On their website, they says it is wild caught and sustainably farm-raised. The food are relatively fresh, a well designed menu gives you more food selection and combination. They also have more drinks to choose from including alcohol drinks. When you eating good food. You will also want a good place to sit. Red Lobster has the good seats for you. There are a lot booth seat in Red Lobster and the regular chairs will also be more comfortable than the McDonald chairs. There are also music in the background; classical music which makes you feel intimate and cozy. The whole arrangement of the restaurant is more complex than the cheap restaurant, they will have different sections of seats and different kinds of seat. While you are seating in a restaurant with good atmosphere, you will also want a good service. In Red Lobster, a waiter has several table need to do. The waiter will come up and ask what a do you want to drink; then your drink will brought by your waiter or waitress; after that they will take your order. You do not need to move to get your order, get your drink and get your food. While you are eating your meal,

The food processors responsible for packaging lobsters for export earn a lot of many and use it to build sport-dive resort with diving facilities yet they do not give back to the divers working in for their industry. They process products obtained by Mosquito Coast divers and without those divers they may have to look for the alternative source of products or close down their operations. They have the interest and right stake (Weiss

2. Fresh First Red Lobster has to focus more on quality and quantity. In an era where sustainable, regional, organic and farm-to-table cuisine is popular, Red Lobster needs to improve a way to offer fresher, high-quality seafood by still maintaining their affordability guarantee. Yes,

The Boiling Crab is considered to be a restaurant business; therefore, the main focus of the business is to increase new customers and sustain the existing customers. The restaurant is also considered to be in the service business, so many customers expect a good service and food from this kind of business. Moreover, referring to table 1, the main focus of the business is in California because twelve locations have already opened, but the other four locations will be opened soon. Referring to IBIS World, the business location percentage for the seafood in California is 14.4% which is the highest percent in U.S. Therefore, the company focuses on the right location for the seafood restaurant.

The restaurant intends to sell fresh Asian foods, beer, fruit drinks, wines, and others. The competitive advantage of the products provided by Asian Spicy Food relies on the combination of dishes in the menu and on their originality. The restaurant's cooks will be selected based on their experience and creativity. This is because the owner of the restaurant intends to develop a business in this industry based on original products, different from those of competitors, but while maintaining traditional principles of the Asian cuisine. Asian Spicy Food will be