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Red Lobster exits bankruptcy with new owner and CEORed Lobster exits bankruptcy with new owner and CEO

Damola Adamolekun now heads up the chain, and its parent company has committed to investing $60 million in improvements

Bret Thorn, Senior Food Editor

September 17, 2024

2 Min Read
red lobster
A Red Lobster restaurant

Red Lobster exited its Chapter 11 bankruptcy reorganization Monday and RL Investor Holdings LLC completed its acquisition of the chain, which is now more than 100 units smaller than it was when it filed for protection from its creditors in May.

There are now 545 Red Lobster restaurants in 44 U.S. states and four Canadian provinces. The company is now led by its new chief executive officer, Damola Adamolekun, former CEO of P.F. Chang’s, who replaces Jonathan Tibus, the restructuring expert who Red Lobster hired in March to shepherd it through its bankruptcy.

"Red Lobster is now a stronger, more resilient company, and today is the start of a new chapter in our history," Adamolekun said in a statement. "From the opening of our first restaurant in 1968, Red Lobster has focused on serving diners high-quality seafood at affordable prices. I've been a Red Lobster fan since my first dining experience as a 9-year-old at our Springfield, Ill, restaurant – and as I've prepared to step into the role of CEO, I've met hundreds of diners across the country who, just like me, are as passionate about Red Lobster now as they were on their first visit."

RL Investor Holdings is controlled by Fortress Investment Group and other major creditors of Red Lobster. When filing for bankruptcy protection, Tibus proposed that the company be sold to its creditors, and that is indeed what happened.

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

Fortress also owns SPB Hospitality, which owns Krystal, Logan’s Roadhouse, J. Alexander’s, Gordon Biersch Brewery Restaurant, and several other restaurant brands.

Adamolekun indicated in a statement that Fortress’s expertise made it well suited to operate Red Lobster, and said it was committing financial resources to help turn the ailing chain around.

"As part of our new ownership structure, we have backers who have a history of making successful investments in restaurants,” he said. “Our comprehensive and long-term investment plan for Red Lobster includes a commitment of more than $60 million in new funding which will help us to deliver improvements across every aspect of our company. I'm looking forward to working with our 30,000-strong team to bring our plan to life."

Besides affiliates of Fortress, RL Investor Holdings’ other investors are TCW Private Credit and Blue Torch.

 

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/
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