When Red Lobster launched its expanded Fresh Fish menu, the key goal was for guests to realize the fish is never frozen, said Kent Wilson, senior vice president of marketing. “We offer fresh seafood and high-quality seafood, because I think fresh – especially for seafood – is synonymous for quality,” he says.Driving the “fresh” concept home at each of the Orlando, Fla.-based chain’s 680 restaurants is a daily printed sheet that lists the Fresh Fish menu of the day. It ...
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