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Red Lobster to be purchased by an affiliate of SPB owner Fortress Investment GroupRed Lobster to be purchased by an affiliate of SPB owner Fortress Investment Group

The parent of Logan’s Roadhouse, Krystal, and other restaurant concepts also is the seafood chain’s main creditor

Bret Thorn, Senior Food Editor

July 23, 2024

2 Min Read
Red Lobster
Red LobsterRed Lobster

Red Lobster will almost certainly be bought out of bankruptcy by its creditors, led by Fortress Credit Corp., according to a document filed with a bankruptcy court on Monday.

That was the casual-dining chain’s intention when it filed for Chapter 11 bankruptcy protection in May, after years of troubled sales and a reportedly botched all-you-can-eat shrimp promotion that cost it millions of dollars.

The purchaser’s official name is RL Purchaser LLC and it is controlled by Fortress, which refinanced Red Lobster’s debt in January, making it its largest creditor. It will gain control of the company in exchange for the debt it’s owed in a deal reportedly valued at around $375 million.

Fortress Investment Group, parent of Fortress Credit Corp., is also the owner of SPB Hospitality, which owns Krystal, Logan’s Roadhouse, J. Alexander’s, Gordon Biersch Brewery Restaurant, and several other restaurant brands.

In the document filled with the Orlando division of the bankruptcy court of the Middle District of Florida, Red Lobster and affiliated entities that filed for bankruptcy protection did not receive any purchase bids by the July 18 deadline except for RL Purchaser, so it canceled a proposed auction.

A hearing to approve the sale is scheduled for July 29 at 1:30 p.m. at the George C. Young Federal Courthouse in Orlando.

Related:Red Lobster creditors object to proposed bankruptcy settlement

The sale would end a saga of multiple leadership changes and poor performance since Golden Gate Capital sold Red Lobster to a consortium led by seafood supplier Thai Union as well as the chain’s management at the time.

Then-CEO Kim Lopdrup retired less than a year later and was followed in quick succession by Kelli Valade, Paul Kenny, previous legal counsel Horace Dawson, and finally restructuring expert Jonathan Tibus, who prepared the chain for bankruptcy.

In statements that were part of the bankruptcy filing, Tibus pointed to irregularities in the way that Thai Union and people associated with it, including Kenny, handled the “Ultimate Endless Shrimp” promotion as well as Red Lobster’s overall shrimp supply chain.

In the aftermath of the bankruptcy, Red Lobster has closed more than 100 restaurants.

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/
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