Communities around the country are losing cheddar bay biscuits and all-you-can-eat seafood deals as troubled Red Lobster closes around 100 US restaurants, with up to 135 more closures looming.
But Red Lobster’s decline is particularly a loss for many Black diners, who formed a loyal base for the brand and still account for a higher share of customers than other major casual chain restaurants, according to historians, customers and former Red Lobster executives.
“Red Lobster cultivated Black customers. It has not shied away from that customer base like some brands have,” Clarence Otis Jr., the former CEO of Darden Restaurants from 2004 to 2014, when the company still owned the chain, told CNN.
After Otis became CEO, Sacramento Observer columnist Mardeio Cannon wrote that “it is only fitting” Red Lobster had a Black CEO because “if there is any restaurant in America that most African Americans love, it’s Red Lobster.”
In a 2015 presentation to investors, Red Lobster said 16% of customers were Black, two percentage points higher than the Black share of the US population. Red Lobster did not respond to CNN’s request for comment on current customer demographics.
The chain hired Black workers and served Black guests from its beginnings in the South in the late 1960s, and Black celebrities such as Chris Rock and Nicki Minaj worked there before they became famous. (Minaj later joked about being fired from “all three or four” of the Red Lobsters where she worked over “Lobsterita” drinks and cheddar bay biscuits with Jimmy Fallon.) And Beyoncé sang about taking a romantic partner to Red Lobster in her 2016 song “Formation,” which addresses police brutality, Hurricane Katrina and Black culture in America.
Red Lobster attracted both working-class and affluent Black diners during the 1970s and 1980s at a time when many sit-down restaurants were unwelcoming of Black patrons, said Marcia Chatelain, a professor of Africana studies at the University of Pennsylvania and author of “Franchise: The Golden Arches in Black America,” which explores the relationship between McDonald’s and Black consumers.
Red Lobster’s early locations near shopping malls also helped it grow with Black customers, she said.
“The placement of Red Lobster outlets near shopping malls coincided with the opening of more retail options for African Americans after the Civil Rights Act of 1964,” she said in an email. “This style of restaurant was appealing to people seeking a fine dining-like experience without dealing with the uncertainty of how they would be treated at local businesses.”
Founded by Bill Darden, Red Lobster was racially integrated when it opened in 1968 in Lakeland, Florida.
Hiring and serving Black people was not a revolutionary step by Darden, and he certainly was far from the first to leap at the opportunity. But it was another marker of racial progress for Black people in Lakeland and the changing South. In Lakeland during the early 1960s, local civil rights activists picketed businesses and movie theaters that denied entry to Black patrons, forcing them to integrate.
Although Red Lobster’s opening came four years after passage of the Civil Rights Act mandating desegregation of public accommodations, many schools and businesses still were segregated. Some closed rather than integrate.
Red Lobster was “always very open and receptive to us,” said Beverly Boatwright, who was active in the sit-in movement in Lakeland while attending the all-Black high school, along with her mother, a leader in the local branch of the NAACP. “We never had a problem at Red Lobster. There were other places where we did have struggles” in the city.
But Red Lobster was not immediately a popular spot with Black customers in Lakeland, and the mythology of Darden as a civil rights pioneer that has grown in recent years has been overstated.
Red Lobster was not a “place we frequented a whole lot” in its early days, said Harold Dwight, who graduated two years after Boatwright in 1968. Most Black residents did not have the means to go out to eat, Dwight said. When they did, they went to establishments run by Black owners and Morrison’s Cafeteria, the largest cafeteria chain in the South, which had been integrated for several years and had more Black employees.
In corporate lore, Darden’s first restaurant, the Green Frog —which opened in 1938 in Waycross, Georgia — was desegregated. Darden has been lauded in various articles as a “social crusader” “who [stood] up to Jim Crow” in “defiance” of segregation laws. On Darden Restaurants’ corporate website, the company mentions the Green Frog and says its founder “welcomed all guests to his tables.”
But the Green Frog did not welcome Black diners initially, according to Black people who grew up in Waycross and recall the Green Frog, which closed in the 1980s.
John Fluker, a former mayor of Waycross, said Black people worked in the kitchen, but the Green Frog did not welcome Black customers.
The Green Frog reflected the racial norms of the time in south Georgia, said Waycross resident Horace Thomas.
Although Black customers did not immediately frequent Red Lobster, the chain gradually built strength with Black patrons as it expanded in the South and across the country.
Red Lobster developed a reputation for being friendly and open to Black customers, in part because it had Black staff when a new restaurant opened, and it later developed marketing strategies to court Black diners, say historians and former executives.
Walter King, who was hired in 1971 to manage a Red Lobster restaurant, was one of the company’s earliest Black employees and stayed with the chain for 36 years. Red Lobster later named one of its signature dishes after King: “Walt’s Favorite Shrimp.” King died last year.
“They’ve been loyal to us and we’ve been loyal to them,” Beverly Boatwright said. “We went there because the food was delicious. It was the only place you could get good seafood. It was a luxury.”
Outdoor fish fries with catfish, crawfish and other seafood have served as a popular tradition in Black communities, said Robyn Autry, a sociology professor at Wesleyan University who studies race and wrote recently on how Red Lobster’s downfall “hits differently” for Black communities.
Red Lobster brought the “outdoor fried fish experience” indoors, Autry said. For many Black people, it became a “marker of status to move from outdoor fish fries to sitting down with menus and being served.” Ad Feedback Ad Feedback Ad Feedback
Red Lobster is one of the most well-known seafood restaurant chains in America. With over 500 locations worldwide, it has become synonymous with indulgent shrimp, lobster, and crab feasts. But do you know the story behind how this popular casual dining establishment came to be?
In this article, we’ll explore the history of Red Lobster from its humble beginnings as a single restaurant in Florida to its expansion across North America and beyond. We’ll highlight the key figures who made it all happen and the major milestones that contributed to Red Lobster’s success over the past 50+ years.
Whether you’re a loyal Red Lobster fan or just curious about how this seafood empire was built, read on for a fascinating look at the origins and evolution of one of America’s favorite dining destinations
Bill Darden Sets Out to Make Quality Seafood Accessible
The creation of Red Lobster can be traced back to one man’s vision – Bill Darden. He was an entrepreneur who saw an opportunity to make delicious, high-quality seafood accessible and affordable to people across America.
In the 1960s, quality seafood was mostly enjoyed by those living in coastal areas or by wealthy diners at upscale restaurants. Darden believed that folks in landlocked states deserved to enjoy good seafood too without breaking the bank.
So in 1968, along with his business partner Charley Woodsby, Darden opened the first Red Lobster restaurant in Lakeland, Florida. It was billed as a “Harbor for Seafood Lovers” and featured popular favorites like fried shrimp, hush puppies, coleslaw, and sourdough bread.
The restaurant quickly gained popularity for its casual atmosphere and reasonable prices. Darden prioritized both making seafood approachable and maintaining high quality standards – values that still define Red Lobster today.
Rapid Growth Backed by General Mills
Though the first location saw success, Darden lacked the resources to expand rapidly on his own. In 1970, only 2 years after Red Lobster opened, food giant General Mills acquired the five-unit chain.
With the backing of a major corporation, Red Lobster suddenly had the funding and operational support needed for fast growth across North America. New locations opened left and right through the 1970s and 80s. By the end of the 1980s, there were over 400 Red Lobster restaurants.
Under General Mills, Red Lobster saw numerous menu innovations that boosted its popularity. In 1974, Popcorn Shrimp was introduced and quickly became a signature item. Other customer favorites like the Admiral’s Feast and Cheddar Bay Biscuits followed in the subsequent decades.
Creative marketing campaigns like “Livin’ Life on Land is Dry” and “Go Overboard” leveraged Red Lobster’s coastal brand identity and appetite appeal. With expanded menus and advertising, Red Lobster restaurants became go-to destinations for affordable seafood in communities nationwide.
Split From General Mills and Other Key Developments
Though General Mills kickstarted Red Lobster’s rapid ascent, the seafood chain sought independence in the 1990s. In 1995, all General Mills’ restaurant brands were spun-off into a new publicly-traded company called Darden Restaurants.
Under Darden, Red Lobster continued to evolve with the times and maintain its position as America’s largest casual dining seafood chain. Some noteworthy developments included:
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Ongoing menu innovation like “Today’s Fresh Fish” showcasing seasonal seafood selections
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A restaurant redesign inspired by a New England seaside village
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My Red Lobster Rewards program launched in 2017 to engage loyal guests
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Shifting to more sustainable and responsible seafood sourcing practices
Though no longer affiliated with General Mills, Red Lobster still honors its roots and Bill Darden’s founding values of accessible, high-quality seafood. Its tremendous growth over 50+ years can be attributed to smart leadership, savvy marketing, and of course, delicious, craveable seafood.
Weathering Challenges as an Independent Brand
Becoming independent brought both opportunities and challenges for Red Lobster. By 2014, rising expenses and competitive pressures led Darden to sell Red Lobster to private equity firm Golden Gate Capital.
This new ownership soon faced difficulties balancing profits with Red Lobster’s mission to remain an affordable seafood destination. Strategies like costly promotions didn’t pay off as hoped, while complex leasing deals signed during the brand’s peak left many locations saddled with high rents.
Red Lobster’s struggles reflect the harsh realities of the modern restaurant marketplace. As chains aggressively expand, new locations cannibalize sales and create an oversaturated environment. Fickle customers also seek out the latest food trends, making it difficult for established brands to maintain interest.
However, Red Lobster remains committed to upholding its founder’s vision while innovating to meet changing consumer demand. The chain is currently testing new service models, like fast-casual and delivery, to complement its traditional full-service restaurants.
Red Lobster’s 50-year journey has had highs and lows. But the chain continues adapting to serve its signature seafood in communities across America and beyond. At its core, it stays true to Bill Darden’s ideals of high-quality food, warm hospitality, and making seafood accessible to all.
The Legacy of Founder Bill Darden
While many contributed to Red Lobster’s success over the decades, founder Bill Darden deserves special recognition. His creative vision turned a single restaurant into an international dining icon serving over 20 million guests a year.
However, Darden’s most admirable qualities may have been his civic-mindedness and progressive values. At a time when many establishments prohibited women or black diners, Darden believed Red Lobster should welcome all guests regardless of race, gender, religion or income.
He also championed employee initiatives like profit sharing to show appreciation for workers’ contributions. Though Darden passed away in 1994, his principled outlook and caring approach to business established the culture that defines Red Lobster to this day.
Next time you crack open some Cheddar Bay Biscuits or feast on Endless Shrimp, remember the man whose dream made it all possible – Bill Darden. His legacy lives on in the delicious food, warm hospitality, and commitment to seafood quality found at every Red Lobster.
Red Lobster: 50 Years of Seafood and Still Going Strong
From humble roots in Lakeland, Florida, Red Lobster has grown into one of the world’s most iconic casual dining brands. More than just a restaurant chain, it’s a cultural phenomenon known for irresistible comfort foods like cheesy biscuits, popcorn shrimp, and unlimited lobster.
Through decades of smart leadership, creative marketing, and ongoing innovation, Red Lobster continues thriving after its 50th anniversary in 2018. The chain stays true to founder Bill Darden’s original vision – delivering an enjoyable, reliable seafood experience in a warm, welcoming environment.
Of course, the story of Red Lobster is still being written. As tastes change and dining habits evolve, America’s largest seafood restaurant must work to remain relevant. But if its first 50 years are any indication, Red Lobster is poised to keep delighting seafood lovers for generations to come.
So next time the craving for lobster and biscuits hits, head to your local Red Lobster to enjoy quality seafood steeped in rich history. Order up some popcorn shrimp or their famous Lobsterfest – and toast to the entrepreneur whose big idea spawned an iconic brand beloved by millions.
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Fear & Greed Index
Communities around the country are losing cheddar bay biscuits and all-you-can-eat seafood deals as troubled Red Lobster closes around 100 US restaurants, with up to 135 more closures looming.
But Red Lobster’s decline is particularly a loss for many Black diners, who formed a loyal base for the brand and still account for a higher share of customers than other major casual chain restaurants, according to historians, customers and former Red Lobster executives.
“Red Lobster cultivated Black customers. It has not shied away from that customer base like some brands have,” Clarence Otis Jr., the former CEO of Darden Restaurants from 2004 to 2014, when the company still owned the chain, told CNN.
After Otis became CEO, Sacramento Observer columnist Mardeio Cannon wrote that “it is only fitting” Red Lobster had a Black CEO because “if there is any restaurant in America that most African Americans love, it’s Red Lobster.”
In a 2015 presentation to investors, Red Lobster said 16% of customers were Black, two percentage points higher than the Black share of the US population. Red Lobster did not respond to CNN’s request for comment on current customer demographics.
The chain hired Black workers and served Black guests from its beginnings in the South in the late 1960s, and Black celebrities such as Chris Rock and Nicki Minaj worked there before they became famous. (Minaj later joked about being fired from “all three or four” of the Red Lobsters where she worked over “Lobsterita” drinks and cheddar bay biscuits with Jimmy Fallon.) And Beyoncé sang about taking a romantic partner to Red Lobster in her 2016 song “Formation,” which addresses police brutality, Hurricane Katrina and Black culture in America.
Red Lobster attracted both working-class and affluent Black diners during the 1970s and 1980s at a time when many sit-down restaurants were unwelcoming of Black patrons, said Marcia Chatelain, a professor of Africana studies at the University of Pennsylvania and author of “Franchise: The Golden Arches in Black America,” which explores the relationship between McDonald’s and Black consumers.
Red Lobster’s early locations near shopping malls also helped it grow with Black customers, she said.
“The placement of Red Lobster outlets near shopping malls coincided with the opening of more retail options for African Americans after the Civil Rights Act of 1964,” she said in an email. “This style of restaurant was appealing to people seeking a fine dining-like experience without dealing with the uncertainty of how they would be treated at local businesses.”
Founded by Bill Darden, Red Lobster was racially integrated when it opened in 1968 in Lakeland, Florida.
Hiring and serving Black people was not a revolutionary step by Darden, and he certainly was far from the first to leap at the opportunity. But it was another marker of racial progress for Black people in Lakeland and the changing South. In Lakeland during the early 1960s, local civil rights activists picketed businesses and movie theaters that denied entry to Black patrons, forcing them to integrate.
Although Red Lobster’s opening came four years after passage of the Civil Rights Act mandating desegregation of public accommodations, many schools and businesses still were segregated. Some closed rather than integrate.
Red Lobster was “always very open and receptive to us,” said Beverly Boatwright, who was active in the sit-in movement in Lakeland while attending the all-Black high school, along with her mother, a leader in the local branch of the NAACP. “We never had a problem at Red Lobster. There were other places where we did have struggles” in the city.
But Red Lobster was not immediately a popular spot with Black customers in Lakeland, and the mythology of Darden as a civil rights pioneer that has grown in recent years has been overstated.
Red Lobster was not a “place we frequented a whole lot” in its early days, said Harold Dwight, who graduated two years after Boatwright in 1968. Most Black residents did not have the means to go out to eat, Dwight said. When they did, they went to establishments run by Black owners and Morrison’s Cafeteria, the largest cafeteria chain in the South, which had been integrated for several years and had more Black employees.
In corporate lore, Darden’s first restaurant, the Green Frog —which opened in 1938 in Waycross, Georgia — was desegregated. Darden has been lauded in various articles as a “social crusader” “who [stood] up to Jim Crow” in “defiance” of segregation laws. On Darden Restaurants’ corporate website, the company mentions the Green Frog and says its founder “welcomed all guests to his tables.”
But the Green Frog did not welcome Black diners initially, according to Black people who grew up in Waycross and recall the Green Frog, which closed in the 1980s.
John Fluker, a former mayor of Waycross, said Black people worked in the kitchen, but the Green Frog did not welcome Black customers.
The Green Frog reflected the racial norms of the time in south Georgia, said Waycross resident Horace Thomas.
“They didn’t open the doors for Black people,” he said. “Everybody was like that.”
Although Black customers did not immediately frequent Red Lobster, the chain gradually built strength with Black patrons as it expanded in the South and across the country.
Red Lobster developed a reputation for being friendly and open to Black customers, in part because it had Black staff when a new restaurant opened, and it later developed marketing strategies to court Black diners, say historians and former executives.
Walter King, who was hired in 1971 to manage a Red Lobster restaurant, was one of the company’s earliest Black employees and stayed with the chain for 36 years. Red Lobster later named one of its signature dishes after King: “Walt’s Favorite Shrimp.” King died last year.
“They’ve been loyal to us and we’ve been loyal to them,” Beverly Boatwright said. “We went there because the food was delicious. It was the only place you could get good seafood. It was a luxury.”
Red Lobster’s cuisine was also a major part of its popularity with Black diners.
Outdoor fish fries with catfish, crawfish and other seafood have served as a popular tradition in Black communities, said Robyn Autry, a sociology professor at Wesleyan University who studies race and wrote recently on how Red Lobster’s downfall “hits differently” for Black communities.
Red Lobster brought the “outdoor fried fish experience” indoors, Autry said. For many Black people, it became a “marker of status to move from outdoor fish fries to sitting down with menus and being served.” Ad Feedback Ad Feedback Ad Feedback
Red Lobster CEO’s Plan to Save the Restaurant From Bankruptcy | WSJ
FAQ
Who originally started Red Lobster?
Founded by Bill Darden, Red Lobster was racially integrated when it opened in 1968 in Lakeland, Florida. Hiring and serving Black people was not a revolutionary step by Darden, and he certainly was far from the first to leap at the opportunity.
Who currently owns Red Lobster?
- 1968: Red Lobster was founded by Bill Darden.
- 1970: General Mills bought the first five Red Lobster restaurants.
- 1995: General Mills spun off Red Lobster, creating Darden Restaurants.
- 2014: Darden Restaurants sold Red Lobster to Golden Gate Capital, a private equity firm.
- 2020: Thai Union Group became the largest Red Lobster shareholder.
- 2024: Red Lobster exited bankruptcy and was acquired by RL Investor Holdings LLC.
What was Bill Darden known for?
William Bristor Darden (November 17, 1918 – March 29, 1994), known as Bill, was an American businessman and the founder of the Red Lobster restaurant franchise. He is also the namesake of the multi-brand restaurant operator Darden Restaurants, which considers Darden to be its founder.
Did John Oliver really buy a Red Lobster?
John Oliver cooked Red Lobster by purchasing the entire contents of one defunct restaurant and recreating his own version of the struggling seafood chain.
When did Red Lobster start?
In 1968, Darden founded the first Red Lobster restaurant in Lakeland, Florida, an inland city. The restaurant was initially called the Red Lobster Inn. Darden was inspired by Gary’s Duck Inn, an Orlando seafood restaurant that Darden bought in 1963 with some partners. The business became so successful that Darden opened four more restaurants.
Where is Red Lobster located?
The company has operations across most of the United States (including Puerto Rico), and Canada, as well as in Ecuador, Japan, Mexico, and Thailand. Golden Gate Capital was Red Lobster’s parent company after it was acquired from Darden Restaurants on July 28, 2014.
When was Red Lobster first bought by General Mills?
General Mills bought the first five Red Lobster restaurants in 1970 and created a nationwide chain, which eventually included more than 700 restaurants in the U.S. and Canada. Restaurateur Bill Darden, a Lakeland native, founded Red Lobster.
Why did the Red Lobster Inn get a new name?
He called it the Red Lobster Inn, and while the word “Inn” was soon dropped, he could afford to have the signs changed, because the restaurants he opened in the next few years were so successful that General Mills made him an offer that was too good to refuse, including making him an executive within their larger company.
Is Red Lobster still in business?
The Red Lobster restaurant location in Lakeland was still open as of May 15, 2024.
Who owns Red Lobster?
RL Investor Holdings, a private group of investors consisted of TCW Private Credit, Blue Torch and funds managed by Fortress Investment Group, acquired the company after court approval on September 16. Red Lobster officially exited Chapter 11 bankruptcy that day.