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.
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.
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.
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”.
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.
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