"I think this can be the greatest comeback in the history of the restaurant industry,"
"To lead that would be a once-in-a-lifetime opportunity."
"There's a lot of positive signs, but we inherited a very damaged brand, so there's still work to do to repair all of that,"
"In 2025, the most successful restaurants aren't chasing trends for the sake of it,"
Damola Adamolekun, 37, is leading Red Lobster through a turnaround that emphasizes smaller restaurant footprints and pared-down menus to reduce costs and appeal to value-conscious younger diners. The chain previously filed for bankruptcy and closed dozens of locations to improve financials. Traffic increased 6.5% in October and sales rose about 10% year-over-year. Company leadership is reviewing real-estate leases to lower operating expenses while repairing a damaged brand. Comparable casual-dining chains are simplifying operations to manage higher labor and seafood costs, and industry advisors recommend automation, smarter menus, loyalty programs, and new service models.
Read at Fortune
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