1. food and drink
2. food
3. grains and pasta

RED LOBSTER
Site Selection Criteria
Building Criteria
Building Square Footage
Land needs
Location
Parking requirements
Building Height
5,880
1.75 acres
Prime regional focal point
125 spaces depending on available common parking
26 feet
Typical Lease Terms
Base Rent
CAM
Tax
Insurance
% Rent
Initial Term
Renewal Options
Negotiable
Negotiable – Cap and audit rights required
Pro-rata
Pro-rata
None
10 years
Four 5-year options
Demographic Requirements
Population
Traffic Count
Area of Focus
Trade areas with a minimum of 125,000 people
30,000 A.D.T.
Prime regional locations, lifestyle and power centers
Comments
We prefer to own our real estate but will consider
ground leases.
Last Updated: Feb 2012
CORPORATE FACT SHEET
Company Mailing
Address:
Red Lobster
1000 Darden Center Dr.
Orlando, FL 32837
Website:
www.redlobster.com
Subsidiary of:
Darden Restaurants, Inc., (DRI) of Orlando, Florida, which also operates Olive
Garden, Longhorn Steakhouse, The Capital Grille, Bahama Breeze, Season’s 52
and Eddie V’s restaurants.
Industry position:
Red Lobster is the world’s largest seafood casual dining company with more
than 700 restaurants in North America and more than 63,000 employees
delivering the highest-quality seafood to guests across North America.
Sales:
Red Lobster enjoyed total sales of more than $2.5 billion in fiscal 2011, an
average of $3.6 million per restaurant.
Guests:
The company serves more than 140 million guests a year.
Focus:
To be the place the world goes for fresh, delicious, affordable seafood in a warm,
welcoming environment.
Red Lobster’s average check is between $19.25 and $19.75.
Average check:
Menu:
Red Lobster offers its guests exceptional, fresh seafood at a good value.
 Created with guests’ busy schedules in mind, Red Lobster has a number of
items to appeal to lunch guests – including sandwiches, soup and salad
offerings, in addition to other lunch appropriate seafood entrees.
 Red Lobster has Wood-Fire Grills in every restaurant. Certified Grill
Masters prepare fresh fish, tender Maine lobster and shellfish over the open
flame of the grill.
 Guests can choose from a selection of fresh fish off the Today’s Fresh Fish
menu, featuring 4-8 fresh, never frozen selections like salmon, tilapia and
mahi-mahi.
 Of course, every dining experience at Red Lobster includes its signature
fresh-baked Cheddar Bay Biscuits.
Restaurant Design:
Red Lobster plans to remodel all of its restaurants across the U.S. and Canada in
a style reminiscent of the seaside village of Bar Harbor, Maine. New exterior
features include a stone tower, ship lanterns, Adirondack-style chairs, and unique
window decals. Interiors now feature cozy booths, warm wood paneling, softer
lighting and nautical décor such as signal flags and seaside-inspired artwork. As
of June, 2012 we have more than half of the system in the Bar Harbor image.
All of Red Lobster’s restaurants are scheduled to be completed by 2014.
Last Updated: 02/12
History:
Restaurant entrepreneur Bill Darden founded Red Lobster in 1968 in Lakeland,
Fla. General Mills spun-off its restaurant division, including Red Lobster,
in 1995, forming Darden Restaurants, Inc. as an independent Fortune 500
corporation.
Last Updated: 02/12
Company founder Bill Darden opened his first restaurant, The Green Frog,
at age 19. Soon after, Bill brought his passion for seafood to Lakeland, Fla.
where he debuted the first Red Lobster in 1968. Bill’s vision was to create a
place where America could go for seafood for generations and where
employees could fulfill their aspirations. Since its beginning, Red Lobster
has offered guests exceptional, fresh seafood at affordable prices in a
friendly, service-oriented setting.
As it grew into a national brand, Red Lobster introduced guests to fresh
dishes such as jumbo shrimp, tilapia, snow crab legs and lobster – often for
the first time. And, over the years, the brand’s passion for fresh, delicious
seafood has kept Red Lobster evolving. A new operating principle focused
on the fundamentals of operating fresh, clean, full restaurants was
introduced, resulting in increased guest satisfaction scores to the highest
levels in its history. The brand introduced new advertising, an awardwinning Today’s Fresh Fish Menu and installed a new wood-fire grill
cooking platform in every restaurant in North America. In addition, more
culinary-forward items, new flavors and seafood combinations have been
added to the menu in recent years to provide guests with a higher-quality
experience at the same affordable price for which Red Lobster has always
been known.
In 2006, Red Lobster unveiled a new restaurant prototype, inspired by the
seaside village of Bar Harbor, Maine. The new Bar Harbor design was
selected after a rigorous, multi-year process that included guest focus
groups, qualitative surveys and market testing. The updated design provides
guests with an opportunity to experience fresh, delicious seafood in an
inviting, comfortable setting. New exterior features include a stone tower,
ship lanterns, Adirondack-style chairs to encourage guest conversation and
mingling, and unique window decals that spell out the types of seafood
guests will find inside. Guests will also notice new signage, featuring a
contemporized logo with an updated lobster icon and a new modifier
highlighting Red Lobster’s signature “Fresh Fish and Live Lobster”.
Interiors feature cozy booths, warm wood paneling, softer lighting and
nautical décor such as signal flags and seaside-inspired artwork. All of Red
Lobster’s restaurants are scheduled to be remodeled by 2014.
Last Updated: Feb 2012
The updated setting, new menu items, and ongoing commitment to friendly,
attentive and personalized service, along with continued positive changes
designed to refresh the brand to maximize appeal, position Red Lobster for
profitable and sustainable growth for years to come.
Today, Red Lobster is the world’s largest casual dining seafood restaurant
with more than 700 locations and more than 63,000 employees delivering
the highest-quality seafood to guests across North America.
Last Updated: Feb 2012
FLAG POLE
LANDSCAPE AREA
SITE DEVELOPMENT INFORMATION:
ASSUMED SITE LAYOUT DATA:
TOTAL SITE AREA:
MINIMUM DRIVE AISLE WIDTH:
STANDARD PARKING STALL:
TYPICAL SETBACKS:
- PARKING:
- BUILDING:
1.61 ACRES
24'
9' x 18'
10' FRONT &
REAR, 5' SIDES
50' MIN.
211 E. Broad Street
Greenville, SC 29601
P 864.232.8200
F 864.232.7587
www.DP3architects.com
PARKING DATA:
120 PARKING SPACES + 5 ACCESSIBLE
PARKING SPACES PER ADAAG
- 125 PARKING SPACES TOTAL ON-SITE
BUILDING DATA:
AREA:
5,880 SQ.FT.
BH59 Prototype
STAMPED CONCRETE
BENCH
6" STORM
GAS
CABLE
6" STORM
FINISH FLOOR
= 100'-0"
96'-6" INV.
SANITARY
96'-10" INV.
GREASE
6" STORM
TELEPHONE
FIRE
UTILITY REQUIREMENTS:
ELECTRIC:
397.903 KVA APPX. CONNECTED
295.306 KVA CALCULATED DEMAND
SERVICE SIZE 1000 AMP.
120/208 VOLT 60 CYCLE
3 PHASE, 4 WIRE + GROUND
PAD TRANSFORMER WITH
UNDERGROUND PRIMARY AND SECONDARY
211 E. Broad Street
Greenville, SC 29601
P 864.232.8200
F 864.232.7587
www.DP3architects.com
GAS:
2354 MBH AT 2 PSI FROM UTILITY, 8" W.C.
INTO BUILDING
SANITARY SEWER REQUIREMENTS:
6" MIN. CONNECTION TO SERVICE MAIN, SIZE
MAY VARY WITH LOCAL REQUIREMENTS.
WATER:
2" CW SERVICE TO BUILDING
WITH 1 1/2" METER AT MIN. 50 PSI.
6" FIRE LINE
1.5" IRRIGATION LINE
GREASE TRAP REQUIREMENTS:
APPROX. 1500 GAL. GREASE TRAP. SIZE
MAY VARY WITH LOCAL REQUIREMENTS.
UTILITY PLAN
BH59 Prototype
STORM SEWER REQUIREMENTS:
(3) - 6" STORM PIPES
(2 ROOF DRAINS, 1 DOWNSPOUT)
NOTES:
1. ALL SQ. FT. CALCULATIONS ARE NET, EXCEPT OTHERWISE NOTED.
2. TOTAL GROSS CALCULATIONS OF BUILDING DOES NOT INCLUDE THE TRASH OR RECEIVING AREA.
211 E. Broad Street
Greenville, SC 29601
P 864.232.8200
F 864.232.7587
www.DP3architects.com
INTERIOR AREAS
BH59 Prototype
TABLE TOP TABULATION
DINING
TABLES
BARSTOOLS:
0
4 TOP TABLE:
2
4 TOP TABLE (FLIP): 4
6 TOP TABLE (FLIP): 2
4 TOP BOOTH:
35
6 TOP BOOTH:
4
TOTAL:
47
SEATS
12
8
16
12
140
24
212
211 E. Broad Street
Greenville, SC 29601
P 864.232.8200
F 864.232.7587
www.DP3architects.com
SEATING TABULATION:
BAR STOOLS:
BAR DINING:
DINING:
TOTAL:
12
36
164
212
OCCUPANCY TABULATION:
BUILDING TABULATION:
ACTUAL CALCULATED
MAX. SEATING CAPACITY
W/ FLEX SEATING:
EMPLOYEE (MAX. PER SHIFT):
WAITING:
TOTAL:
BUILDING HEIGHT:
MISC. ROOF HEIGHT:
GROSS BUILDING AREA:
SEATING PLAN
BH59 Prototype
220
32
16
268
18'-0"
26'-0"
5880
FRONT ELEVATION
RIGHT ELEVATION
SLATE ROOF
211 E. Broad Street
Greenville, SC 29601
P 864.232.8200
F 864.232.7587
www.DP3architects.com
HARDISHINGLE SIDING
STONE
EXTERIOR ELEVATIONS
BH59 Prototype
HARDIPLANK LAP SIDING
REAR ELEVATION
LEFT ELEVATION
SLATE ROOF
211 E. Broad Street
Greenville, SC 29601
P 864.232.8200
F 864.232.7587
www.DP3architects.com
HARDISHINGLE SIDING
STONE
EXTERIOR ELEVATIONS
BH59 Prototype
HARDIPLANK LAP SIDING
SEASIDE STARTERS
Crispy Calamari and Vegetables
A generous portion of hand-breaded,
golden-fried calamari, broccoli and
red bell peppers. Served with tangy
marinara and creamy ranch.
Pan-Seared Crab Cakes
Parrot Isle
Jumbo Coconut Shrimp
Hand-dipped in our signature batter,
then tossed in coconut and
fried golden brown. Served with
piña colada sauce.
Two crab cakes made with sweet
lump crabmeat, celery, onions
and bell peppers. Served with
remoulade sauce.
Mozzarella Cheesesticks
signature combinations
Choose from:
Crispy Calamari and Vegetables
Clam Strips
Chicken Breast Strips
Mozzarella Cheesesticks
Stuffed Mushrooms (x.xx additional)
Any Two • Any Three
Shrimp Nachos
Crispy tortilla chips topped with
tender shrimp, creamy Cheddar
and Monterey Jack cheese, fresh
pico de gallo, jalapeño peppers and
sour cream.
Thinly sliced onion rings, fried golden
and served with a peach-bourbon
BBQ sauce.
Admiral’s Feast
Walt’s Favorite Shrimp, bay scallops,
clam strips and flounder
fried to a golden brown.
Lobster-Artichokeand-Seafood Dip
A creamy three-cheese blend
with artichokes, spinach, Maine
and langostino lobster, and
seafood. Served with tortilla
chips and pico de gallo.
Served with tangy marinara.
Golden Onion Rings
A generous sampling of our Walt’s Favorite
Shrimp, savory garlic shrimp scampi and
shrimp linguini Alfredo.
Fresh mushrooms stuffed with seafood,
smothered in Monterey Jack cheese
and baked golden brown.
Wood-Grilled Shrimp Bruschetta
Create Your Own
Appetizer Combination
Seaside Shrimp Trio
Lobster-Crab-andSeafood-Stuffed Mushrooms
Chilled, wood-grilled shrimp tossed
with fresh tomatoes, basil, red onions
and balsamic vinaigrette, over garlic
sourdough toast.
Chilled Jumbo Shrimp Cocktail
Ultimate Feast®
A tender split Maine lobster tail, steamed snow crab legs,
garlic shrimp scampi and Walt’s Favorite Shrimp.
Choose Any Two • Choose Any Three
Garlic-Grilled Shrimp
Seafood-Stuffed Flounder
Parrot Isle Jumbo Coconut Shrimp
Walt’s Favorite Shrimp
Shrimp Linguini Alfredo
Wood-Grilled Fresh Salmon
Garlic Shrimp Scampi
Steamed Snow Crab Legs (x.xx more)
Peppercorn-Grilled Sirloin* (x.xx more)
Wood-Fire G rill
Lobster Pizza
A crisp thin-crust pizza topped
with langostino lobster meat,
melted mozzarella cheese, fresh
tomatoes and sweet basil.
Cup • Bowl
Fresh, crisp romaine lettuce tossed with
Caesar dressing and topped with Parmesan
cheese and your choice of:
Wood-Grilled Shrimp
Wood-Grilled Chicken
Cup • Bowl
Garlic-Grilled Jumbo Shrimp Skewer
With a buttery garlic glaze.
shrimp
Walt’s Favorite Shrimp
Parrot Isle Jumbo Coconut Shrimp
Hand-breaded, butterflied shrimp
fried to a golden brown.
Add 1/2 dozen more
Hand-dipped in our signature batter,
then tossed in coconut and fried golden brown.
Served with piña colada sauce.
Add five more
Shrimp Your Way
Choose from fried shrimp,
scampi, coconut shrimp bites
or popcorn shrimp.
Any Two • Any Three
Snow Crab Legs
1/2
Shrimp Lover’s Monday and Tuesday
Choose from fried shrimp, scampi, coconut shrimp bites or popcorn shrimp.
Any Three • Any Four
If you have a food allergy, please ask your server for our allergen menu before placing your order.
For items lowest in calories, fat and sodium, please refer to our LightHouseSM menu.
It’s our top priority to serve you the highest-quality seafood every time
you dine with us. Learn more at www.redlobster.com/quality
t r a d i t i o n a l fav o r i t e s
Parmesan-Crusted Tilapia
Cajun Chicken Linguini Alfredo
Fresh tilapia topped with a creamy blend of
Parmesan cheese and breadcrumbs, then baked
crispy and golden. Served with fresh broccoli.
Half • Full
Spicy, tender chicken breast tossed
in a garlic Parmesan cream sauce on
a bed of linguini.
Half • Full
Wood-Grilled Lobster, Shrimp and Scallops
Maple-Glazed Salmon and Shrimp
A split Maine lobster tail and skewered jumbo
shrimp and sea scallops with a buttery garlic finish,
over wild rice pilaf.
Wood-grilled fresh salmon and skewered
jumbo shrimp, topped with a maple-cherry glaze.
Served over wild rice pilaf.
Seafood-Stuffed Flounder
Broiled Seafood Platter
Twin fillets baked with crab-andseafood stuffing.
Bay scallops, garlic shrimp scampi
and stuffed flounder.
Pecan-Crusted Jumbo Shrimp
Garlic-Grilled Jumbo Shrimp
Flounder
Hand-Battered Fish and Chips
Two skewers of wood-grilled jumbo shrimp with a
maple-cherry glaze and a toasted pecan-crumb topping,
over wild rice pilaf.
Two skewers of wood-grilled jumbo shrimp finished
with a buttery garlic sauce, over wild rice pilaf.
Prepared oven-broiled
or golden-fried.
A generous, golden-fried haddock
fillet and fries. Served with tartar
sauce and malt vinegar.
Skewered sea scallops, jumbo shrimp and a
tender chicken breast with a buttery garlic finish,
over wild rice pilaf.
Peach-Bourbon BBQ Shrimp and Scallops
Skewered, wood-grilled jumbo shrimp and baconwrapped sea scallops with a sweet peach-bourbon
BBQ sauce, over crispy onion rings.
steak and chicken
pound, steamed.
SAVOR MORE OF THE SEA ON MONDAYS AND TUESDAYS
Tender shrimp tossed in a garlic Parmesan
cream sauce on a bed of linguini.
Half • Full
Explore our Today’s Fresh Fish menu for the day’s selections and our chef’s latest seasonal recipe.
Wood-Grilled Scallops, Shrimp and Chicken
ADD TO ANY MEAL
Maine Lobster Tail
Rock Lobster Tail
Oven-roasted and served
fluffed on the shell.
Sweet crabmeat tossed in
a Parmesan cream sauce on
a bed of linguini.
Half • Full
today’s fresh fish
shellfish
Hand-Tossed Caesar Salad
Wood-grilled or roasted.
Our fresh, live Maine lobsters are
served steamed, or roasted with
crab-and-seafood stuffing. Please
refer to our Today’s Fresh Fish
menu for availability and pricing.
Shrimp Linguini Alfredo
New England Clam Chowder
Lobster Bisque
Crab Linguini Alfredo
Live Maine Lobster
1 pound, steamed and served
with melted butter.
Add 1/2 pound more
Bite-size shrimp fried until golden brown.
New England Seafood Sampler
Creamy Potato Bacon Soup
Maine lobster, tender shrimp, fresh
asparagus and tomatoes in a white wine
and lobster butter sauce over linguini.
Half • Full
Snow Crab Legs
Crunchy Popcorn Shrimp
soups & s a l a ds
Cup • Bowl
Chef’s Signature Lobster
and Shrimp Pasta
c r e a t e you r ow n f e a st
Six jumbo shrimp served with
our signature cocktail sauce.
Lobster-crab-and-seafood-stuffed
mushrooms, lightly breaded clam
strips and a skewer of wood-grilled,
bacon-wrapped sea scallops.
lobster & cr a b
Wood-Grilled Peppercorn Sirloin* and Shrimp
Steak* Lobster-and-Shrimp Oscar
Our center-cut sirloin rubbed with peppercorn seasoning
and a skewer of jumbo shrimp finished with a buttery garlic
glaze. Served over home-style mashed potatoes.
A wood-grilled 12 oz. NY Strip topped with Maine lobster
meat, tender shrimp and fresh asparagus in a white wine
and lobster butter sauce over mashed potatoes.
Center-Cut NY Strip Steak*
Maple-Glazed Chicken
A juicy 12 oz. center-cut NY Strip, lightly seasoned
and grilled over a wood fire.
Wood-grilled chicken breast with a sweet maple
and cherry glaze, over wild rice pilaf.
Add a skewer of Maple-Glazed Jumbo Shrimp
NY Strip* and Rock Lobster Tail
A lightly seasoned, wood-grilled 12 oz. center-cut NY Strip
and our oven-roasted rock lobster tail.
ACCOMPANIMENTS
Unless noted, all entrées come with: Garden or Caesar salad (add petite shrimp for x.xx) or coleslaw.
With the exception of pastas and sandwiches, entrées also come with:
Your choice of fresh broccoli, home-style mashed potatoes, wild rice pilaf, baked potato or fries seasoned with sea salt.
OR SUBSTITUTE ONE OF OUR PREMIUM SIDES
Fresh Asparagus
Seasonal.
additional
Creamy Langostino Lobster
Baked Potato
Creamy Langostino Lobster
Mashed Potatoes
additional
additional
For your convenience, an optional 18% gratuity will be added for parties of 8 or more.
*These menu items are cooked to the level of doneness you request.
Consuming raw or undercooked meats or shellfish may increase your risk of foodborne illness.
RL Dinner
DINNER
signature drinks
Sunset Passion Colada
A classic, frozen Malibu
coconut rum piña colada topped
with a taste of strawberry.
Berry Mango Daiquiri
Malibu Hurricane
A frozen combination of Bacardi
rum and tropical mangoes
swirled and topped with sweet,
blended strawberries.
Malibu coconut rum and
tropical fruit juices, topped with
a splash of Southern Comfort.
Classic Margarita
Made with Sauza Gold tequila.
Frozen or on the rocks.
A premium blend of Absolut,
Tanqueray, Bacardi and
Patrón Citrónge.
Top-Shelf Margarita
Mango Mai Tai
Our Sauza Gold tequila margarita
served with a sidecar of Grand
Marnier. Frozen or on the rocks.
Malibu mango rum and
grenadine blended with
the sweet, tropical juices
of oranges and pineapples.
Top-Shelf Long Island Iced Tea
Lobsterita®
Bahama Mama
Triple Berry Sangria
Our extra-large, frozen
Sauza Gold tequila
margarita. Traditional,
strawberry or raspberry.
A frozen blend of tropical fruit
flavors mixed with Captain Morgan
Original Spiced Rum and topped
with a splash of Myers’s dark rum.
Sutter Home merlot and the juices
of blueberries, strawberries and
blackberries with a hint of ginger.
Be sure to also ask your server about our variety of premium spirits.
wine
Our wines are listed from milder to bolder within varietals.
Sparkling
Split
Blush
Glass Bottle
x.xx
Sparkling Brut Korbel
White Zinfandel Sutter Home
White Zinfandel Beringer
White
Glass Bottle
Riesling Chateau Ste Michelle
Pinot Grigio Cavit
Pinot Grigio Ecco Domani
Sauvignon Blanc BV Coastal Estates
Chardonnay Sutter Home
Chardonnay Yellow Tail
Chardonnay
x.xxxx.xx
x.xxxx.xx
x.xxxx.xx
x.xxxx.xx
x.xxxx.xx
x.xxxx.xx
Red
x.xxxx.xx
x.xxxx.xx
CHEF MICHAEL L a DUKE
“
The highest-quality, freshest ingredients are
at the center of everything we do...and we’re
always looking at new ways to make our dishes
memorable for our guests.
It’s why we prepare our seafood and steak over
a seasoned oak wood-fire grill—it enhances the
freshness and seals in the juices, complementing
and amplifying their flavor. It’s just a better way
to cook!
My job is pretty simple: to make the seafood the
star, and to prepare it in unique and exciting
ways for you, our guests.
”
It’s how we Sea Food Differently.
Glass Bottle
x.xxxx.xx
Merlot Sutter Home
x.xxxx.xx
Merlot Columbia Crest Two Vines
x.xxxx.xx
Merlot Blackstone
Cabernet Sauvignon
Beringer Founders’ Estatex.xx
xx.xx
x.xxxx.xx
Cabernet Sauvignon Excelsior
– Michael LaDuke, Red Lobster Senior Executive Chef
Robert Mondavi Private Selectionx.xx
xx.xx
Chardonnay
Kendall-Jackson Vintner’s Reservex.xxxx.xx
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beer
®
Ask your server for our additional offerings and local favorites.
Draft Beer
Sam Adams
Bud Light
Blue Moon
Bottled Beer
Sam Adams Seasonal
Domestic
Michelob® ULTRA
Corona Extra
Coors Light
Corona Light
Bud Light
Guinness
O’Doul’s (nonalcoholic)
Heineken
Miller Lite
Stella Artois
Miller Genuine Draft
Amstel Light
Budweiser
Imported and Specialty
TM
nonalcoholic drinks
Fountain Beverages
Coffee and Tea
Coke® • Diet Coke® • Sprite®
Dr Pepper®
Minute Maid® Light Lemonade
Minute Maid® Raspberry Lemonade
Harbor Café Coffee
Iced Tea
Hot Tea
Boston Iced Tea
TM
Sail Away Smoothies
TM
Bottled Beverages
IBC Root Beer
Saratoga Spring Water
Perrier Sparkling Water
TM
Sunset Strawberry
Berry Strawberry Banana
Banana Bay Chocolate
Tropical Freezes
Orange or Pineapple
S EA FOOD D IFFERENTLY
Complimentary refills on Fountain
Beverages, Coffee and Tea
RL Dinner
2/13/12 ©2012 Darden Concepts, Inc.
SM