Latest news with #menuinnovation
Yahoo
5 days ago
- Business
- Yahoo
Red Lobster's 36-year-old CEO isn't repeating the chain's $11 million endless shrimp disaster. But he is reading all of your social media comments
Red Lobster, the iconic seafood chain, is charting a new course under the leadership of CEO Damola Adamolekun after making its way out of bankruptcy. In an interview with Good Morning America on Thursday, the 36-year-old chief executive addressed two questions lingering on the minds of loyal guests and industry watchers alike: Will the beloved Endless Shrimp deal return, and how will looming U.S. tariffs on imported seafood impact diners? His answers signal a reset for the troubled restaurant brand, focused on financial stability, customer experience, and menu innovation. Endless shrimp promotion: officially retired For years, the Ultimate Endless Shrimp promotion was a staple at Red Lobster, drawing crowds with the promise of limitless seafood at a set price. But as the company navigated severe financial headwinds, it became clear the beloved deal was more curse than blessing. Adamolekun stated unequivocally, 'We don't have any plans to bring it back,' all but closing the door on an offer that, while popular, ultimately helped sink Red Lobster's bottom line. The all-you-can-eat shrimp program, initially launched as a limited-time offer, was made a permanent fixture in recent years. Far from boosting profits, the promotion instead triggered multimillion-dollar losses due to customers out-eating the chain's margins. Bankruptcy filings revealed the deal alone was responsible for a loss of $11 million, accelerating Red Lobster's financial unraveling in 2023 and 2024. 'We listen intently to customer comments and try to react really quickly to deliver people what they want,' Adamolekun explained. 'But you also have to make sure you're running a profitable business.' Red Lobster has shifted its strategy to focus on value in more sustainable forms: introducing appetizer deals, weekday happy hours, and a three-course 'shrimp sensation' menu offered at select locations. While Adamolekun hasn't completely ruled out creative promotions in the distant future, diners hoping for the Endless Shrimp's return shouldn't hold their breath. Red Lobster's new menu items Adamolekun has prioritized innovation and agility, though, including extensive outreach to customers via social media, and a notable responsiveness from the chain to their feedback. Since emerging from bankruptcy, the company has overhauled its menu—streamlining offerings by 20% while adding new items like Lobster Pappardelle Pasta, Bacon-Wrapped Sea Scallops, and revitalizing favorites including hush puppies and popcorn shrimp. Within days of receiving requests for bolder flavors, Red Lobster added new spicy, Old Bay Parmesan, and Cajun sausage options to the menu. 'We want to be exciting, relevant and compelling for our guests,' Adamolekun said. Red Lobster addresses new tariffs This summer's scheduled U.S. tariffs on imported seafood have sparked concern that seafood lovers could soon see restaurant bills soar. Adamolekun was quick to calm those fears in his GMA interview, stressing that almost 90% of Red Lobster's key seafood—lobster and crab—comes from North America and Canada. These sources are largely exempt from new tariffs under agreements like USMCA. While some shrimp and other products are still imported and thus subject to tariffs, Adamolekun underscored, 'We do import products as well — so on those products we'll pay a tariff like everybody else. That impacts our business, and our intention is not to pass that through. We're not intending to do any more price increases for the rest of the year, regardless of what happens with tariffs'. Adamolekun's leadership approach Red Lobster's turnaround has not gone unnoticed, with improved customer feedback and returning foot traffic since the restructuring. The company's multiyear plan includes further renovations of its restaurants to create a more vibrant, inviting atmosphere—an appeal especially aimed at younger diners looking for experience as much as a meal. After turbulent years, Adamolekun's approach reflects both hard business lessons and a renewed commitment to guest satisfaction. The days of bottomless shrimp may be over, but under new leadership, the seafood chain is betting that menu innovation, value deals, and responsive service can once again make Red Lobster a place to celebrate. For this story, Fortune used generative AI to help with an initial draft. An editor verified the accuracy of the information before publishing. This story was originally featured on
Yahoo
11-07-2025
- Business
- Yahoo
McDonald's Is Overhauling Its Menu — Here's Why
McDonald's Is Overhauling Its Menu — Here's Why originally appeared on Parade. McDonald's is easily the most iconic fast food chain in the world. But that doesn't mean they never feel the heat. McDonald's is every other fast food brand's top competition, which means they have to constantly be thinking one step ahead. And just because they're on top doesn't mean things are always going great for the Golden Arches. In May, the burger chain suffered its largest dip in sales since the pandemic, leaving execs scrambling to figure out how to turn it around. Starbucks recently found itself in a similar boat, and is hoping remodeling its stores to make them cozier will reverse the slump. McDonald's solution? Turn the innovation dial up to 11. 🍳 SIGN UP to get delicious recipes, handy kitchen hacks & fun food news in our daily Pop Kitchen newsletter 🍳 If it's felt like McDonald's has been coming out with one new item after another lately, you're not crazy. Their beloved Snack Wraps just returned to the menu after nearly a decade, and they just came out with a new Daily Double Burger—a double cheeseburger with lettuce, tomato, and mayo instead of ketchup, mustard, and pickles. In the same week, they also launched a spicy variant of its renowned Egg McMuffin. McDonald's execs believe menu innovation is the key to turning around their sagging sales—so much so that they mentioned it 14 times during their May earnings call. "...There's a steady flow of menu innovation that goes from now through the end of the year in a number of our markets," CEO Chris Kempczinski said. "...Our expectaion is, as we continue to have more menu has a positive impact on baseline, which is sort of the gift that keeps on giving." Although McDonald's is shuttering their beverage-focused CosMc's concept, they will be adding drinks from the CosMc's menu in some McDonald's franchises, further diversifying its options. Ronald McDonald may get knocked down, but he always gets back up. McDonald's Is Overhauling Its Menu — Here's Why first appeared on Parade on Jul 11, 2025 This story was originally reported by Parade on Jul 11, 2025, where it first appeared.
Yahoo
10-07-2025
- Business
- Yahoo
Marco's Pizza Named Nominee in Newsweek's Reader's Choice Awards for Best Pizza Chain
With Signature Flavor, Innovative Menus, and Unmatched Guest Experience, Marco's Pizza Secures Coveted Nomination TOLEDO, Ohio, July 10, 2025 /PRNewswire/ -- Marco's Pizza, one of the nation's fastest-growing pizza brands, is proud to announce its nomination in Newsweek's prestigious Reader's Choice Awards contest for Best Pizza Chain. This honor comes on the heels of continued brand momentum, menu innovation, and a steadfast commitment to quality and guest experience. Voting for the Reader's Choice Awards opened Thursday, July 3 at 12:00 p.m. ET and runs through Thursday, July 31 at 11:59 a.m. ET. Marco's Pizza fans and flavor lovers everywhere are encouraged to cast their vote at "This nomination is a tribute to the fans who crave our bold flavors and to the team members who deliver handcrafted excellence in every store, every day," said Denise Lauer, Chief Marketing Officer, Marco's Franchising, LLC. "It motivates us to continue evolving, elevating, and innovating – all while staying true to the quality and service our guests expect." From Humble Beginnings to a National FavoriteFounded with a vision to serve authentic Italian quality, Marco's Pizza has grown from a single store into a beloved nationwide favorite. With fresh dough made in-house daily, a crust baked to golden perfection, and the founder's signature sauce, every Marco's pizza is topped with a fresh, never-frozen blend of three real cheeses and premium ingredients – a testament to the brand's craftsmanship and culinary heritage. Inspired Innovation and Elevated ExperienceThis recognition follows standout menu innovation that delighted guests with new flavor experiences, led by Marco's culinary team under the direction of Chef Kathleen Kennedy. From the Fiery Flavors Menu to fan favorites like the Margherita Magnifico, Triple Pepperoni Magnifico, and indulgent Chocolate CinnaSquares made with premium Ghirardelli® chocolate, Marco's delivers bold new tastes inspired by consumer trends and feedback. Most recently, Marco's introduced the limited-time Pepperoni Bread – a unique twist on America's favorite topping, featuring crispy shredded pepperoni layered on Marco's fresh-made dough, and topped with a trio of fresh cheeses, garlic sauce and Romesan seasoning. This new addition celebrates Marco's signature pepperoni lineup: classic, Old World, and crispy shredded – delivering next-level flavor in every bite. Recognized for Outstanding ServiceEarlier this year, Marco's was named to Newsweek's 2025 list of America's Best Customer Service. Notably, Marco's is the only brand among America's top five pizza chains to secure a spot on this year's list, rising to No. 3. This climb from its 2024 ranking further underscores Marco's dedication to providing an exceptional guest experience. To learn more about Marco's Pizza, find a location near you, or place an order, visit or download the Marco's mobile app on the App Store or Google Play. For more information Marco's Pizza franchise opportunities, visit or contact Beth Heminger at bheminger@ or 419-279-5795. ABOUT MARCO'S PIZZA Headquartered in Toledo, Ohio, Marco's Pizza is one of the fastest-growing pizza brands in the United States. Marco's was founded in 1978 by Italian-born Pasquale ("Pat") Giammarco and thrives to deliver a high-quality pizza experience, known for its dough made from scratch and its three fresh signature cheeses. The company has grown from its roots as a beloved Ohio brand to operate and franchise over 1,200 stores in 35 states with locations in Puerto Rico, the Bahamas, and Mexico. Most recently, Marco's was recognized as America's Favorite Restaurant in the Limited-Service Pizza category by Nation's Restaurant News using Technomic Ignite Consumer 2024 dataꝉꝉ. Other recent accolades include ranking No. 48 on Entrepreneur Magazine's 2024 "Franchise 500" ranking, earning a coveted spot as the only top 5 pizza chain to rank on Newsweek's 2025 "America's Best Customer Service" in pizza chains list, earning a spot on QSR's Top 50, and being featured on Nation's Restaurant News' prestigious "Top 500" ranking. ꝉꝉAccording to Technomic's 2024 America's Favorite Restaurants data, Marco's Pizza secured the top spot in the Limited-Service Pizza category with a 53.4% composite top-box rating, indicating the share of recent guests who gave the brand the highest possible rating for each of the guest experience attributes. Data for America's Favorite Chains comes from Technomic Ignite Consumer, which collects information about how brands impact consumers and how consumers interact with those brands, via online surveys. See here for more information: View original content to download multimedia: SOURCE Marco's Pizza Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Fast Company
08-05-2025
- Business
- Fast Company
Former fast-food CEO to McDonald's: Don't be ‘beige.'
Greg Creed spent 25 years at Yum Brands, including more than a decade in leadership roles at Taco Bell, before he retired from the company in 2020. He offered this unsolicited advice after a rough quarter for McDonald's, in which same-store sales fell over 3%, the company's worst drop since the pandemic. The problem, Creed asserts, is that McDonald's isn't chasing menu options that its customers will crave. And without a menu that elicits a strong reaction—either positive or negative—from diners, McDonald's is just 'being beige.' 'Nothing as a brand is worse than being beige,' Creed wrote in a recent LinkedIn post. 'It upsets no one, but let's be honest: No one loves beige.' In the company's first-quarter earnings report, McDonald's CEO Chris Kempczinski cited uncertain economic and geopolitical conditions as reasons for the sales slump. Traffic to McDonald's fell more than expected, even as the company leaned into its value messaging. Still, McDonald's has raised prices as inflation persists. 'We're not immune to the volatility in the industry or the pressures that our consumers are facing,' Kempczinski said. Comparatively, though, Taco Bell is killing it. In the first three months of the year, sales are up 9%. Traffic is up too, regardless of customer income. These numbers were a bright spot for Yum Brands, also the parent company of KFC and Pizza Hut, which reported mixed results in the first quarter. 'I know this is a tough operating environment for everybody else in the industry,' Yum Brands CEO David Gibbs said during his company's recent earnings call. 'It just is probably an environment that favors Taco Bell, and that's what you're seeing there, firing on all cylinders.' From his position on the outside, Creed can only speculate on what's happening. But his hunch is Taco Bell's success comes from its willingness to aggressively push new menu items, like its crispy chicken nuggets, a former limited-time offering that just made it onto the menu for good. It's not that McDonald's can't innovate, Creed says, it's that the company's structure—where he guesses operators have more input on menu items than the marketing department—is slowing it down. 'I always thought of McDonalds as an operating company,' Creed said via email. 'Whereas I used to say when I ran Taco Bell, that we are a marketing company that just happens to sell Mexican-inspired food.' Process aside, Kempczinski expects McDonald's fortune to turn. Like Taco Bell, it's adding more fried chicken to the menu with this week's nationwide launch of fried chicken tenders called McCrispy Strips, and plans to lean hard on its value offerings to reach a stretched consumer. The biggest co-sign of Creed's analysis, though, comes from current Taco Bell CEO Sean Tresvant. In response to Creed's LinkedIn screed, he wrote: 'Nuggets (pun intended) of gold, Greg.'
