Red Lobster, a popular seafood chain, has been experiencing financial troubles and has closed around 100 US restaurants with up to 135 more closures expected. The decline of Red Lobster is significant for many Black diners who have been loyal customers to the brand and still make up a substantial portion of its customer base compared to other casual chain restaurants. The chain has actively cultivated black customers, which has contributed to its popularity within the Black community.
Black customers make up about 16% of Red Lobster’s customer base, which is higher than the Black share of the US population. The chain has a long history of hiring Black workers and serving Black guests, dating back to its beginnings in the late 1960s. Red Lobster was a popular choice among working-class and affluent Black diners during the 1970s and 1980s, offering a fine dining experience near shopping malls that catered to the Black community in a welcoming environment.
Founded by Bill Darden in 1968 in racially integrated Lakeland, Florida, Red Lobster was one of the few establishments at the time that welcomed Black customers. Despite the challenges of segregation in the South during the 1960s, Red Lobster provided a welcoming environment for Black patrons. The chain’s reputation for inclusivity and hospitality helped it grow in popularity among Black diners over the years.
While Red Lobster has been praised for being open and receptive to Black customers, the chain’s early days were not always frequented by Black residents in Lakeland. Many Black diners did not have the means to eat out regularly, and when they did, they often went to establishments run by Black owners or Morrison’s Cafeteria. However, Red Lobster gradually gained strength with Black patrons as it expanded across the country, developing a reputation for delicious seafood and a welcoming atmosphere.
Red Lobster’s marketing strategies and diverse staff helped to appeal to Black customers, who appreciated the delicious food and luxury dining experience the chain provided. The cuisine offered at Red Lobster, which included seafood dishes like catfish and crawfish, resonated with Black diners who valued the shift from outdoor fish fries to a more formal dining experience. The chain’s ability to bring the tradition of outdoor fish fries indoors while offering quality seafood contributed to its popularity among Black communities.
Overall, Red Lobster’s decline represents a loss for many Black diners who valued the chain for its inclusive atmosphere, delicious seafood offerings, and welcoming environment. The chain’s history of catering to Black customers, hiring Black employees, and providing a luxurious dining experience helped it build a loyal base of Black patrons who saw Red Lobster as a go-to destination for a satisfying meal. Despite its financial struggles, Red Lobster’s legacy with Black customers remains an important part of its history in the restaurant industry.
