It is evident that Americans choose Red Lobster over other casual seafood dining restaurants due to their reasonably priced menu selections, restaurant cleanliness, and exceptional customer service. Over the years, Red Lobster’s passion for seafood and delicious experiences has kept them evolving. Red Lobster continually introduced guests to fresh dishes that quickly became favorites, with many guests getting their first taste of calamari, snow crab and Key lime pie. Their menu has grown and changed with their guests’ tastes and they pride themselves for being able to bring the best of the sea to your table. Red Lobster, the inventors of popcorn shrimp, menu provides choices for any lover of seafood or even an individual with seafood allergies.
Ruth Chris believes that restaurant competition is based on, among other things, quality of food products, customer service, reputation, restaurant location, name recognition and price. The Company’s restaurants compete with a number of fine dining steakhouses within their markets, both locally owned restaurants and restaurants within regional or national chains. The principal fine dining steakhouses with which the Company competes are Fleming’s, The Capital Grille, Smith & Wollensky, The Palm, Del Frisco’s and Morton’s of Chicago. Many of the Company’s competitors are better established in certain of its existing markets and/or markets into which it intends to
The classics, french onion soup, consommé, stocks. All have a place and rich history found in french cuisine. This can be easily changed and adulterated. I once had the opportunity to eat at a famous chefs restaurant in New York City. On the menu was a french onion soup, onion rings.
Ruby Tuesday is located internationally in Canada, Chile, Egypt, Guam, Honduras, Hong Kong, Iceland, India, Kuwait, Romania, Saudi Arabia, The United Arab Emirates, Trinidad, and the United Kingdom with the highest overseas concentration in Chile and India. Their menu includes a combination of American and ethnic foods which include burgers, steak, ribs, seafood, fajitas, pastas, a variety of appetizers, and its famous salad bar. (Ruby Tuesday Inc., 2013) During its conception the brand vision was a restaurant where quality food and beverages were sold by passionate people taking pride in the services and products they were offering. (Ruby Tuesday Inc., 2013) While this held true for some years in 2009 the company decided to expand including adding Lime Fresh Mexican Grill and Marlin & Rays, and Wok Hay restaurants to its portfolio while simultaneously up-marketing the parent brand. The up-market included removing the imitation Tiffany lamps and bric-a-brac décor of your neighborhood casual restaurant it was known for to a pricier and fancier menu and more upscale décor.
Currently, there are eight remaining Olive Garden locations in Canada. The company’s success stems from The Darden Restaurant Corporations knowledge of taking on a competitive edge and advantage. With the economy in its current state, Darden’s corporate executives noticed what guests were responding to and purchasing and what competitors were using to bring in business. When restaurants began to sell economy influenced meal deals, for example, Chili’s two for $20.00 deal, Olive Garden created a three-course meal deal for one for $12.95, which also included unlimited soup or salad. Furthermore, Olive Garden has been the leader of lunch specials since their introduction of their homemade unlimited soup and salad lunch deal for $6.95.
They are found on the coastline of the Mediterranean Sea in Southern Europe (Kittler & Sucher 2008, p.156). Italy’s culinary influence stems from multiple factors including a history of several political governments’, specifically Spain, Austria, France and the Roman Empire. The changing historical fortunes of the various regions have also left their mark on the cuisine. Sicilian cooking for example, still reflects a degree of Arab influence as they had introduced oranges, sugarcane and alternate spices such as saffron. Plus the Austro-Hungarian dish of goulash can still be tasted in Trieste.
Like Mexican cuisine, it is also known for its use of spices and accompaniment with beans (frijoles), cooked in a variety of manners. Chili con carne, fajitas, certain kinds of chiles rellenos (stuffed chilis), and various steak-chili combinations are particularly well-known Southwestern foods. Note that "chili" generally refers to a thick stew or soup prepared with beans and meat, while "chile" refers to the peppers that grow in this region and have been eaten for thousands of years by the native people. Recently, several chains of casual dining restaurants specializing in Southwestern cuisine have become popular in the United States. New Mexican cuisine is known for its dedication to the chile (the official "state question" is "Red or green?"
Kay Atizan is known for serving all Haitian dishes, rather than the other Caribbean entrees often served at nearby restaurants. Haiti, a French and Creole speaking country has a unique array of food; they have deep roots influenced by French, Spanish, Africans, and Native Taino techniques. Haitian cuisine is known for its abundant use of meats and vegetables. They also use an extensive amount of herbs and spices to enhance flavor, making many dishes moderately spicy. While there, I learned Haitians are very fond of desserts and sweets.
BOSTON MARKET and McDONALDS FRANCHISING In case 4: Boston Chicken / Boston Market of our textbook, we learn the history and lifespan of the Boston Market chicken company. Throughout its life, Boston Market has experienced many competitors, both direct and indirect. One of Boston Market’s direct competitors was, and still is KFC (Kentucky Fried Chicken). Both Boston Market and KFC specialize in fast food chicken, however, Boston Market focuses on rotisserie chicken and more of a “home-cooked” feel whereas KFC focuses on fried chicken and more “fast-food” style meals. Coincidentally, George Naddaff, owner of 19 Kentucky Fried Chicken franchises, caught on to the “home-cooked” fast food idea and purchased a Boston Market franchise.
The Steamboat Warehouse restaurant is owned and operated by Chef Jason Huguet in Washington, Louisiana. The restaurant is open for dinner from 5:00 p.m. to 10:00 p.m. seven days a week, and it specializes in Louisiana seafood. A peaceful bayou flows nearby, giving the restaurant its name. On any given weekend night, the parking lot is filled with cars because of the large crowds. The Steamboat Warehouse Restaurant is a favorite place to eat in Acadiana because of its historic ambiance and food, but its service could use improvement.