Sponsored By

Red Lobster creditors object to proposed bankruptcy settlementRed Lobster creditors object to proposed bankruptcy settlement

Landlords and service providers demand repayment of debt and assurances of future performance

Bret Thorn, Senior Food Editor

July 18, 2024

3 Min Read
Red Lobster
A Red Lobster restaurant

Red Lobster creditors object to proposed bankruptcy settlement

Landlords and service providers demand repayment of debt and assurances of future performance

 

Bret Thorn

 

Some of Red Lobster’s landlords and other creditors have objected to the proposed settlements for outstanding debt as the struggling casual-dining restaurant chain seeks a buyer, according to recent court filings in the company’s bankruptcy case.

Red Lobster filed for Chapter 11 bankruptcy protection on May 19 and since then has closed more than 100 restaurants.

The objections were filed in advance of today’s deadline for potential bidders to buy the chain, according to the Orlando Business Journal.

At the time of its bankruptcy filing, Red Lobster had proposed it be sold to its creditors, led by Fortress Credit Corp., which largely refinanced Red Lobster’s debt in January and is therefore its largest creditor.

Once that sale is complete, the debt obligations would be transferred to the new owner, hence the flurry of recent objections as creditors seek to have their debts repaid.

Among the creditors who objected to the settlements is a group of landlords comprised of  Surprise Towne Center Marketplace, Vestar Bowles Crossing, and CTC Gilbert Phase 1, who own restaurant spaces in shopping centers in Arizona and Colorado.

Related:It wasn’t just ‘Ultimate Endless Shrimp’ that drove Red Lobster to bankruptcy

They said that they were owed a combined $47,348.98, and were proposed $0 in repayment. They said that they were due not only the more than $47,000, but also debts that have been accrued since the May bankruptcy filing.

Morguard Boynton Town Center Inc. also demanded payment in full of the $68,496.76 owed to it.

Payment Systems company ACI Worldwide also objected to its proposed cure amount, which is $15,201.67.

“According to ACI’s books and records … the accrued outstanding amount … is no less than $105,674.73,” the creditor said in its court filing, adding that, since ACI is continuing to provide its services, that debt is rising.

“ACI objects to any assumption and assignment of the Contract unless all amounts and other monetary obligations that become due … (a) are paid as and when due or (b) are paid in full in connection with an assumption and assignment of the Contract,” it said.

It also objected that Red Lobster had not established that the company’s future owner would provide “adequate assurance of future performance,” which it said was required under its contract.

Refrigeration and cold storage service provider Smart Care also objected to its cure of $0 on debt of “at least $223,375.83”, as did equipment provider and repair company REMCO, which is owed at least $235,177.58 and also was presented with a cure of $0. Similarly to ACI, they also demanded assurance of future performance.

Related:Red Lobster names restructuring expert Jonathan Tibus CEO, replacing Horace Dawson who is retiring

Red Lobster declared bankruptcy after struggling for years. In its filing in May, CEO Jonathan Tibus, a restructuring expert who was hired to lead the company in April, accused the chain’s majority owner, seafood supplier Thai Union, of irregularities in regard to an “Endless Shrimp” promotion that reportedly resulted in an $11 million loss.

 

Contact Bret Thorn at [email protected] 

 

 

 

 

 

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.