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Red Lobster’s sale is approved by bankruptcy courtRed Lobster’s sale is approved by bankruptcy court

The new owner, led by Fortress Investment Group, has named Damola Adamolekun CEO

Bret Thorn, Senior Food Editor

September 5, 2024

2 Min Read
red lobster
A Red Lobster restaurant

Red Lobster’s petition for Chapter 11 bankruptcy protection has been approved, paving the way for its sale to creditors, led by Fortress Investment Group.

The new proposed owner is RL Investor Holdings LLC. It was created by funds managed by affiliates of Fortress as well as TCW Private Credit and Blue Torch Capital.

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

TCW and Blue Torch are both private credit firms that focus on middle-market companies.

The plan is essentially what Red Lobster requested when it filed for bankruptcy protection in May.

On completion of the sale, which is expected to happen by the end of September, Damola Adamolekun will replace Jonathan Tibus as the casual-dining seafood chain’s CEO.

Tibus, a restructuring expert, was hired as CEO shortly before the bankruptcy filing.

"This is a great day for Red Lobster," Adamolekun said in a statement. "With our new backers, we have a comprehensive and long-term investment plan – including a commitment of more than $60 million in new funding – that will help to reinvigorate the iconic brand while keeping the best of its history. Red Lobster has a tremendous future, and I cannot wait to get started on our plan with the company's more than 30,000 team members across the USA and Canada. I want to thank Jonathan Tibus and his team for their stewardship, and look forward to welcoming them as frequent Red Lobster guests."

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

Red Lobster is emerging from bankruptcy as a significantly smaller company, having closed about 16% of its restaurants in the run up and aftermath of the bankruptcy filing. According to Technomic Ignite data, the chain had 649 restaurants in 2023. Red Lobster said it now operates 544 restaurants in 44 U.S. states and four Canadian provinces.

In the original bankruptcy filing, Tibus indicated that Red Lobster’s previous majority shareholder, seafood supplier Thai Union, hindered the chain’s financial success by pushing a loss-leading Ultimate Endless Shrimp promotion while also removing other shrimp suppliers from the company’s supply chain.

"I'm proud of what Red Lobster has achieved during this restructuring –  the company will emerge from Chapter 11 stronger financially and operationally, and with new backers who are resolutely focused on investment and growth,” Tibus said in the release announcing Red Lobster’s emergence from bankruptcy. “I'm incredibly grateful for the support we've received from our team members and diners, and from so many of our landlords and vendors throughout this process. I'm looking forward to cheering on Red Lobster as an ardent fan in the years ahead."

Related:Damola Adamolekun named future CEO of Red Lobster

The chain did, indeed, receive an outpouring of support after declaring bankruptcy, as the hashtag #savethebiscuits trended on social media, referring to Red Lobster’s beloved Cheddar Bay Biscuits.

Rapper Flavor Flav, who expressed support for the chain on social media and reportedly ordered the entire menu during one visit, also was a spokesman for the chain’s Crabfest in June.

 

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

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