At MURTEC 2025, Red Lobster CEO Damola Adamolekun sat down for a fireside chat with Abigail Lordern, VP and Publisher, Hospitality Technology, to discuss the challenges and opportunities of leading one of the most recognizable brands in casual dining. Adamolekun, known for his success in revitalizing P.F. Chang’s, brings a private equity and strategic investment background to Red Lobster at a critical time. His insights on leadership, guest experience, technology, and the future of casual dining provide a blueprint for transforming legacy brands in an evolving market.
Crisis as an Opportunity
Adamolekun believes that while crises can be painful, they also create opportunities for reinvention. When great brands face difficulties, they often still have core strengths that can be leveraged. Despite Red Lobster’s financial struggles, he saw immense potential in its heritage, menu, and dedicated workforce. His first priority was stabilizing the company’s finances, but beyond that, he recognized the need for a long-term strategy focused on guest experience and brand relevancy.
The Importance of People and Hospitality
A key theme throughout Adamolekun’s leadership philosophy is that private equity often overlooks the human element in hospitality. While financials are important, he argues that the real foundation of a strong restaurant brand is the guest experience. Red Lobster’s previous owners had lost sight of this, leading to declining traffic over the past decade. His goal was to re-engage both employees and guests by fostering a culture of hospitality and fun.
To achieve this, the company introduced the “Red Carpet Hospitality” initiative, which emphasizes recognizing, engaging, and delighting guests. Employees are encouraged to create memorable interactions, from personalized greetings to special touches like lobster presentations for birthdays. By making hospitality a priority and giving teams a clear framework for guest interactions, Red Lobster has seen a significant boost in guest satisfaction scores.
Attracting New Generations of Diners
While Red Lobster maintains a loyal following among Baby Boomers, Adamolekun recognizes the need to appeal to Millennials and Gen Z to ensure long-term growth. Younger consumers expect more than just good food—they seek immersive dining experiences. To meet these expectations, Red Lobster is focusing on ambiance, service, and social engagement.
“Millennials want a reason to come in beyond just the food,” Adamolekun explained. “They’re looking for a great atmosphere, a fun experience with friends, and a restaurant that feels relevant to them.” Enhancing the restaurant’s environment, music, and overall vibe is just as critical as refining the menu.
Additionally, Adamolekun acknowledges that younger employees often need guidance in face-to-face hospitality skills due to growing up in a digital-first world. To help them succeed, Red Lobster implemented a simple “10-4 Rule”—if a guest is within 10 feet, acknowledge them; within 4 feet, greet them. Small adjustments like this create a more welcoming and engaging environment for both guests and employees.
The Role of Technology in Restaurant Success
While hospitality is at the heart of the business, technology plays a crucial role in supporting the guest experience. Adamolekun categorizes restaurant technology into three main areas:
- Infrastructure tech – Networks, security, and data management, which form the foundation for all other digital efforts.
- Operational tech – Point-of-sale (POS) systems, kitchen display systems (KDS), and other software that streamline restaurant efficiency.
- Consumer tech – Digital ordering platforms, loyalty programs, and mobile apps that enhance convenience and engagement.
Red Lobster is currently focused on strengthening its infrastructure, a critical step in modernizing the brand. As the company stabilizes its systems, it will shift greater attention to consumer-facing digital enhancements.
Measuring Success Beyond Financials
Adamolekun views financial performance as an outcome, not the primary driver of success. Instead, he prioritizes guest and team metrics as leading indicators of long-term health. Red Lobster tracks guest satisfaction through online reviews, surveys, and net sentiment scores, which have improved dramatically under his leadership. Additionally, employee retention and engagement are key factors in determining the strength of the company’s culture.
The Future of Casual Dining
Casual dining is at a crossroads. Adamolekun predicts a bifurcation within the industry—some brands will adapt and thrive, while others will struggle with rising costs and shifting consumer expectations. For Red Lobster, success depends on staying relevant, enhancing the guest experience, and leveraging technology to create a seamless dining journey.
His vision for the brand is clear: “People know Red Lobster, but we need to make it more relevant, exciting, and compelling. It’s an ongoing process, but we’re going to bring it back to the heights it once was.”
Final Thoughts
Adamolekun’s leadership underscores the importance of balancing financial strategy with a deep commitment to hospitality. By focusing on guest experience, investing in people, and modernizing technology, Red Lobster is positioning itself for a resurgence in the competitive casual dining space.
As the industry evolves, one thing remains certain—restaurants that prioritize both operational excellence and genuine hospitality will stand the test of time.
