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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!