Behind the Scene: Red Lobster
This paper would be discussing the way that the Red Lobster business is ran and some of different aspects that need to be considered when running a restaurant. I would be discussing the front and back of the house, what type of establishment it is and a lot of other important details
Red Lobster was founded by Bill Darden, the first Red Lobster was opened in Lakeland, Fla., in 1968. Today there are more than 680 Red Lobster throughout the United States and Canada. Red Lobster is a franchise ownership and is also a full service restaurant. Their mission statement is “To Nourish and Delight Everyone We Serve”. Red Lobster is just one of many brands that under Darden. Red lobster is also a casual dining restaurant.
The back of the house which Red Lobster calls the heart of the house consist of everyone that is needed in the kitchen such as Alley coordinator, Assembler, Backup, Baker, Line cook, Production, and Utility. The Alley Coordinator keeps everything in check and makes sure that the food is garnished correctly and at the right temperature when it g...
Stephen Boos has worked in the food service industry for over 30 years. He started as a bus person and subsequently trained as a chef’s apprentice. Steve’s mother believed that a college education was something that everyone should receive. She felt that a college degree was a good investment in Steve’s future. In 1976 at his mother’s insistence, Boos moved to Northeastern Ohio to attend Kent State University where he earned a bachelor’s degree in business administration. After graduation, Steve began working for East Park Restaurant as a line cook. Using his education as a foundation, Steve made a point to learn everything he could about running a restaurant, from cutting meat to the bi-weekly food and beverage orders. His versatility, keen business sense, and ability to control costs resulted in Steve’s promotion to General Manager, as role he has held since 1995.
Getting hired at Red Lobster begins with the formal application and interview process because there are different areas of work and task in a restaurant, training is influenced by what area of work the employee has been hired to do. These areas included the font of the house staff
As “Consider the Lobster” investigates the ethics of how one cooks lobster, it employs pathos while explaining the actions and reciprocations of cooking a lobster. As Wallace addresses the steps in which one cooks
The documentary Blackfish directed by Gabriela Cowperthwaite, leaves the viewer with many different emotions. This documentary follows the life of Tilikum, a captured killer whale who is forced to preform for SeaLand. The director uses different interviews from people who have worked with Tilikum or have seen him attack people during the shows. The Occupational Safety and Health Administration, or OSHA, has said that swimming with and training killer whales is not safe at all and should not be done. They believe it is a very high risk to the human working with the whale.
The lobsters are complex creatures, as David Foster Wallace explains in the essay, and the people that are going to the festival are making this complex creature so easy to kill. Wallace is able to validate this argument by using their complexity of life and the simplicity of their death to show the paradox that the festival has created explaining, “Taxonomically speaking, a lobster is a marine crustacean of the family Homaridae, characterized by five pairs of jointed legs, the first pair terminating in large pincerish claws used for subduing prey” (Wallace 55). Then later explaining, “Be apprised, though, that the Main Eating Tent’s suppers come in Styrofoam trays, and the soft drinks are iceless and flat” (Wallace 55). This paradox that Wallace brings to the attention to his audience show that these articulate and graceful creatures are being disgraced by the festival goers by being served on Styrofoam trays and served with unappealing beverages. It is no coincidence that two things that are really explained is the anatomy of the lobster and how complex the makeup of the lifeform is and the simplicity of the death of the lobster. By explaining these two things in depth, he is able to show how ridiculous and unfair he feels that killing and eating the lobster is. Wallace also humanizes the lobster to bring the situation into a perspective that
When settlers first came to America, lobster was considered a poor man’s food. The lobsters were so abundant at that time that many people felt that they were competing with them for space on the shore. The settlers felt that the lobster had no nutritional value. At that time both Native Americans and settlers used the lobster as fertilizer for their fields and as bait to catch other fish. Lobster was so disdained that it was given to prisoners, indentured servants, and children. This was such a common practice that in Massachusetts many servants and prisoners had it put into their contract that they could not be fed lobster more than two times a week.
The article starts off by telling all reader what to expect from Main Lobster Festival. Then the article describes the kinds of events that take place on July 30 through August...
Jan de Heem painting, “Still Life with Lobster” is an oil painting with a bright red lobster that catches the viewer gaze into this beautiful dinner from the late 1640s.The color scheme used in this painting is analogous since it uses relatively close hues. In the painting, the lobster is on a silver platter but it has been left untouched. Surrounding the focal point of the painting is luxurious fruits including grapes, cherries, peaches, berries, oranges, and a half peeled lemon. To the left of the lobster is an overturned silver goblet. This particular style of painting is known as a vanitas form of painting. The artist is using a luxurious left over meal to show even the most expensive desires of the world doesn’t last for eternity. The
Dean Foods is a food and beverage company that specializes in dairy products, based out of Dallas, Texas. Dean Foods manufactures and distributes a wide variety of branded and private label dairy products. The products include milk, ice cream, creamers, and cultured dairy products. The Company is one of the nation's largest processors and distributors of fluid milk with about 75 plants located throughout the United States. They are made up of about 19,000 employees and in 2012 their nets sales reached 11.4 billion dollars. The company was founded by Dean R. Honas who owned an evaporated milk processing plant in Illinois back in the 1920s. Dean purchased other Illinois dairy plants and developed his enterprise from a small regional dairy distributor to a successful food company. The company is also known for their sustainability efforts over the past 8 years.
The nearest Ruby Tuesday’s location is 11590 West State Road 84 Davie, FL 33325. The nearest Red Lobster’s location is 296 North University Drive, Pembroke Pines, FL 33024. Unlike Ruby Tuesday, Red Lobster is a brand that is extremely well-known. Both restaurants welcome you once you step inside and have someone lead you to a seat. The first thing the server does is ask you what you want to drink. In both places they do not rush you either to decide what you want to drink or eat. Even before the drink is served, at Red Lobster the waiter brings you some cheddar bay biscuits to
From a succulent fresh lobster tail to a mouth-watering red snapper filet, everyone loves some type of seafood. The residents of our city are lucky, restaurants specializing in seafood are plentiful. Many locals consider Pappadeux and Joe's Crab Shack to be the best. Although they both serve wonderful, fresh seafood, the differences in the menu, the service, and the overall atmosphere set them apart from one another.
To fish or not to fish is a personal choice. The fact that the oceans are being overfished is a growing concern for individuals, organizations, and governments throughout the world. In this paper I want to discuss the effects of overfishing on the restaurant industry, and possible solutions to solve the problem. Fishing is an ongoing source of food for people around the world. In many countries it is a food staple in their everyday diet. In more modern societies eating fish has become a sensual experience, and not just for the wealthy. It hasn't been until population explosions in the last century that the demand for seafood has led to more effective fishing techniques and technologies. Now the demand for popular fish like the salmon, tuna, sea bass, cod and hoki, which is the key fish in McDonalds filet o' fish, is diving wild populations to dangerously low levels. The methods used to catch the amount of fish demanded by the industry do not leave sustainable populations in the wild. In an attempt to preserve the fish population, governments have set limits on the minimum size that may be harvested and how many of each may be taken. Boundaries have been set up saying which areas can be fished and which ones should be left alone. A number of smaller fisheries have gone out of business because of the limits imposed by the government. This leads to even less fish being harvested and brought to market. Therefore the amount and varieties of fish at markets are smaller and can cause shortages for wholesalers and restaurants. Some restaurants will no longer have the variety on their menus that they used to enjoy. If a restaurant thrives on its seafood menu they may be unable to cope with the shortages and will go out of business. In the ...
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
From a food and beverage manager's perspective - What are the important characteristics and procedures of a food and beverage establishment in relation to its size, type, market, design, planning and organization?
People all around the world are busy. Busy with work, school and other extra activities. No one ever has time to cook, so families are always going out to eat at a restaurant. This essay will include comparison between eating at home and eating at a restaurant in terms of the price, cleanliness, taste and service.