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Red Lobster files for Chapter 11 bankruptcy protectionRed Lobster files for Chapter 11 bankruptcy protection

The casual-dining seafood chain is seeking to sell to its current lenders

Bret Thorn, Senior Food Editor

May 20, 2024

2 Min Read
Red Lobster
A Red Lobster restaurant

Red Lobster Management LLC and affiliated companies filed for Chapter 11 bankruptcy protection in the United States Bankruptcy Court for the Middle District of Florida on Sunday.

The cases have been assigned to judge Grace E. Robson.

The move had been predicted for weeks following the Orlando, Fla.-based chain’s hiring of restructuring expert Jonathan Tibus in March.

In a press release, the company, which operates nearly 600 Red Lobster casual-dining restaurants across the country, said it would use the protection to “drive operational improvements, simplify the business through a reduction in locations, and pursue a sale of substantially all of its assets as a going concern.”

The chain closed around 90 restaurants last week, and the assets of dozens of them were put up for auction.

As part of the filing the company said it had entered into a stalking horse purchase agreement with its lenders.

The company said those restaurants that are still open will continue operations as the bankruptcy proceeds. It added that it has received $100 million in debtor-in-possession financing commitment from its existing lenders.

“This restructuring is the best path forward for Red Lobster,” Tibus said in the release. “It allows us to address several financial and operational challenges and emerge stronger and re-focused on our growth. The support we've received from our lenders and vendors will help ensure that we can complete the sale process quickly and efficiently while remaining focused on our employees and guests.” 

Related:Red Lobster closes dozens of locations

King & Spalding LLP, Berger Singerman LLP, and Blake, Cassel & Graydon LLC are serving as legal advisors. Alvarez & Marsal is serving as financial advisor and providing corporate leadership as chief executive and chief restructuring officers. Hilco Corporate Finance is serving as mergers & acquisition advisor, and Keen-Summit is serving as real estate advisor.

 

Contact Bret Thorn at [email protected] 

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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

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