Red Lobster Case

I give this restaurant extremely high marks for producing a quality product.” Another bonus is that the restaurant is very popular, meaning the food is in high demand. Therefore the food that is already out doesn’t have time to get old and stale. But consumers don’t just want great tasting food in any amount; they want enough to fill them up until the time comes for their next meal.

In addition, there are concerns about how competitors and the U.S. Association of Seafood Processors and

Sure there are steakhouses and fancy restaurants of all stripes, but where the local Gulfport dining scene really impresses is in the quality of its fresh seafood options. From humble beachside po’ boy shacks all the way up to the areas four-star raw bars, the seafood here, at any price, is bound to amaze and satisfy.

My chosen firm is Odoba Mexican Grill and it produces quality meals that aggressive prices. In other words, the aim of the restaurant is to offer wide variety of competitively priced meal choices. Price and quality are two important factors in the success of any food business. If prices go up too much or quality decreased significantly, the demand will go down. But another very important factor is income. With changes in income, demand can see a negative change. If income comes down for regular customers, they will cut down the quantity demanded. This means that regular customers who were frequently going for meals at the restaurant might choose to go less often or order smaller meals or low priced alternatives.

New England Seafood Company is a leader in the northeastern United States in harvesting and processing seafood. The company’s senior executives believe that there must be a change in the corporate strategy to maintain their competitive advantage, as foreign producers are affecting their current yields. Currently, New England Seafood Company operates in the Atlantic Ocean and Gulf of Mexico dealing exclusively in saltwater fish. Management feels that a move into the freshwater fish sector will provide the company with a new directive and future stability.

Remington’s restaurant is one of the casual restaurants located in Tampa, Florida. The restaurant is seen have various issues that surrounds its operations and the profitability as well. This research is deemed at looking at the various tenets of success that surrounds this restaurant. Again the failure that affects this restaurant is worth noting down. To this end, the performance of this restaurant is t put under scrutiny with keen concern on the various variables that affects it operations and profitability at each and every stance. In the recent past a survey was conducted in order to get to know the performance of Remington’s restaurant in

Another option with which Gerry could investigate would be for Red Lobster to offer to pay a higher price for lobster to boat companies in the Mosquito Coast in order for the divers to receive a higher salary cut. A possible advantage to this is that it would provide a better living environment for the divers. It is stated in the article that after the sacabuzos (middlemen), boat captains, and fish processors take their share of the money, what remains for the buzos is a mere $2 per pound of lobster fetched. Within a two week time period, this rate will amount to about $300. If the divers are trying to support families, $300 for two weeks is quite meager. By increasing the price that Red Lobster is willing to pay for wholesale lobster, the divers will benefit considerably due to a higher salary. Another advantage to a higher salary would mean that more individuals would be inclined to become divers,

However this is very unfortunate for local fisherman because the over abundance of lobsters is hurting their job opportunities due to cheap prices per pound. In 2012 the Maine lobster industry set a record of their biggest year for lobster fishing at 126 million pounds of lobster caught. This lowered the boat price to just $3.72 per pound. For comparison in recent years lobsters has sold for more that $14 dollars a pound. This is the lowest price since the Great Depression. Even with the abundance of Maine Lobsters there are still regulations. You are not allowed to keep a lobster if it is pregnant or bigger 3-1/4 inches in length.

“We thought we’d make out better than most with our low prices,” said Kreda whose restaurant was open the last year and four months. “We felt like we offered a good product from day one, but when people start watching their spending, dining out is one of the first ways people cut back.”

Nevertheless, the majority of customers are very satisfied with the amount of serving along with the quality of their meal as well as the price paid. The strategy of being a low priced high value added has seen problems due to lack of customers which is affecting the bottom line drastically. This inevitable circumstance has put a hold on operations and started an investigation upon various neighboring competitors and their own strategies.

Question Number One (1) Value the processing plant proposal. Ignore the Industrial Revenue Bond financing. Assume: Market Risk Premium 8.8%, Riskless Rate 11.41%, and Harris Long Term Debt Rate 13.5%.

Bed, Bath and Beyond (BBBY) currently has $400 million more in cash than they need for ongoing growth and operations requirements. While the company is financially sound analysts and investors worry about the company’s capital structure decisions. Investors do not want to see that much cash on the books and worry that the current capital structure is not the most effective for the future. They prefer that BBBY change their capital structure by paying out excess cash and issuing debt. This could allow BBBY to improve their return on equity and raise earnings per share. Given the low interest rates available it seems like the perfect time for BBBY to add debt to its capital structure. Until now they

The focused differentiation strategy largely depends on a buyer segment that seeks special product attributes (i.e. healthier food, lower comparative cost, quick service) and on the company's ability to stand apart from its rivals (Thompson et. al, 153). In its uniqueness, Zoës Kitchen has the ability to be different and had no national rivals emulating its format or menu.

A. Executive Summary: Neptune Gourmet Seafood is currently struggling with what appears to be a temporary problem of excess inventory. A combination of new coastline regulations and an investment in new fishing vessel technology and freezer trawlers has increased their average catch size while demand in the current segment has not grown as quickly. The Neptune management team is faced with a decision of how to clear out its excess inventory that is not moving fast enough under its Neptune Gold branding. My recommendation is to launch a mass-market product under a different product line in order to monetize excess inventory and position Neptune to capture more of the North American seafood market share. Going forward

They differentiate themselves in the marketplace by promoting this idea of wood-grilled food. Their product differentiation also attempts to gain market share by targeting the people between the fast food seafood and upscale seafood markets. Red Lobster also maintains their position in regards to competitors by offering a unique menu where a new fresh-fish menu is reprinted twice a day. They are branded on the image of an authentic seafood experience.