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Originally Posted by Villages PL
No, I don't have anything against Darden for selling.
Restaurants fail all the time. As the Polar Bear said, that's capitalism. Even the Golden Corral on 441 is closed and that was a better deal (value for the money) for consumers than Red Lobster. Apparently, no one worried about the employees enough to keep eating there.
This is capitalism! It's all about competition and may the best man win. There's a high turnover of restaurants. Restaurants come and go in The Villages. What happened to the employees? They have to sharpen their survival skills. What happened to the employees at Darden?
Notice that restaurants don't bother asking us what we like or don't like. Wendy's used to have a suggestion box years ago but not anymore. Who else has one? None that I know of. Some will take suggestions by phone; lot's of luck with that. How can they improve and stay in business if they are blind to what we want?
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Are you a chef? Are you familiar with how a restaurant works, prices meals?
Darden has an upscale restaurant, The Capital Grille...seems to be doing well for the company. The company seems to prefer the more upscale type of dining establishment and Red Lobster was not that type of restaurant. More lower cost type of dining with people looking for not necessarily expensive foods, just good tasting foods at a reasonable cost. Foods in the chain's upscale restaurants cost more, for the restaurants to purchase and for the customer to enjoy.
The new owners of Red Lobster have decided to provide a bit more upscale dining experience for their patrons. Will it be so upscale that it becomes unaffordable for many? Who knows. Some more expensive restaurants purchase locally grown produce, locally raised
beef, pork, lamb, chicken. There may also buy fish from speciality sellers, providing the type of fresh fish many prefer. This I know first hand, VPL.
Will the employees from the old Red Lobster chain keep their jobs? Hopefully, but I can't say they will. There will be new menus, new attitudes, and employees retained had better adapt and adjust to the new management. It will be up to the executive chef and the restaurant general manager to make sure the business is run in a way to keep it successful and a secure working place for all who are employed by the company.