RED LOBSTER Site Selection Criteria - Darden Restaurants

RED LOBSTERSite Selection CriteriaBuilding CriteriaBuilding Square Footage 5,880Land needs1.75 acresLocationPrime regional focal pointParking requirements125 spaces depending on available common parkingBuilding Height26 feetTypical Lease TermsBase RentNegotiableCAMNegotiable – Cap and audit rights requiredTaxPro-rataInsurancePro-rata% Rent NoneInitial Term10 yearsRenewal OptionsFour 5-year optionsDemographic RequirementsPopulationTraffic CountArea of FocusTrade areas with a minimum of 125,000 people30,000 A.D.T.Prime regional locations, lifestyle and power centersCommentsWe prefer to own our real estate but will considerground leases.Last Updated: Feb 2012

CORPORATE FACT SHEETCompany MailingAddress:Website:Subsidiary of:Industry position:Sales:Guests:Red Lobster1000 Darden Center Dr.Orlando, FL 32837www.redlobster.comDarden Restaurants, Inc., (DRI) of Orlando, Florida, which also operates OliveGarden, Longhorn Steakhouse, The Capital Grille, Bahama Breeze, Season’s 52and Eddie V’s restaurants.Red Lobster is the world’s largest seafood casual dining company with morethan 700 restaurants in North America and more than 63,000 employeesdelivering the highest-quality seafood to guests across North America.Red Lobster enjoyed total sales of more than $2.5 billion in fiscal 2011, anaverage of $3.6 million per restaurant.The company serves more than 140 million guests a year.Focus:To be the place the world goes for fresh, delicious, affordable seafood in a warm,welcoming environment.Average check: Red Lobster’s average check is between $19.25 and $19.75.Menu:Restaurant Design:Red Lobster offers its guests exceptional, fresh seafood at a good value. Created with guests’ busy schedules in mind, Red Lobster has a number ofitems to appeal to lunch guests – including sandwiches, soup and saladofferings, in addition to other lunch appropriate seafood entrees. Red Lobster has Wood-Fire Grills in every restaurant. Certified GrillMasters prepare fresh fish, tender Maine lobster and shellfish over the openflame of the grill. Guests can choose from a selection of fresh fish off the Today’s Fresh Fishmenu, featuring 4-8 fresh, never frozen selections like salmon, tilapia andmahi-mahi. Of course, every dining experience at Red Lobster includes its signaturefresh-baked Cheddar Bay Biscuits.Red Lobster plans to remodel all of its restaurants across the U.S. and Canada ina style reminiscent of the seaside village of Bar Harbor, Maine. New exteriorfeatures include a stone tower, ship lanterns, Adirondack-style chairs, and uniquewindow decals. Interiors now feature cozy booths, warm wood paneling, softerlighting and nautical décor such as signal flags and seaside-inspired artwork. Asof June, 2012 we have more than half of the system in the Bar Harbor image.All of Red Lobster’s restaurants are scheduled to be completed by 2014.Last Updated: 02/12

Company founder Bill Darden opened his first restaurant, The Green Frog,at age 19. Soon after, Bill brought his passion for seafood to Lakeland, Fla.where he debuted the first Red Lobster in 1968. Bill’s vision was to create aplace where America could go for seafood for generations and whereemployees could fulfill their aspirations. Since its beginning, Red Lobsterhas offered guests exceptional, fresh seafood at affordable prices in afriendly, service-oriented setting.As it grew into a national brand, Red Lobster introduced guests to freshdishes such as jumbo shrimp, tilapia, snow crab legs and lobster – often forthe first time. And, over the years, the brand’s passion for fresh, deliciousseafood has kept Red Lobster evolving. A new operating principle focusedon the fundamentals of operating fresh, clean, full restaurants wasintroduced, resulting in increased guest satisfaction scores to the highestlevels in its history. The brand introduced new advertising, an awardwinningToday’s Fresh Fish Menu and installed a new wood-fire grillcooking platform in every restaurant in North America. In addition, moreculinary-forward items, new flavors and seafood combinations have beenadded to the menu in recent years to provide guests with a higher-qualityexperience at the same affordable price for which Red Lobster has alwaysbeen known.In 2006, Red Lobster unveiled a new restaurant prototype, inspired by theseaside village of Bar Harbor, Maine. The new Bar Harbor design wasselected after a rigorous, multi-year process that included guest focusgroups, qualitative surveys and market testing. The updated design providesguests with an opportunity to experience fresh, delicious seafood in aninviting, comfortable setting. New exterior features include a stone tower,ship lanterns, Adirondack-style chairs to encourage guest conversation andmingling, and unique window decals that spell out the types of seafoodguests will find inside. Guests will also notice new signage, featuring acontemporized logo with an updated lobster icon and a new modifierhighlighting Red Lobster’s signature “Fresh Fish and Live Lobster”.Interiors feature cozy booths, warm wood paneling, softer lighting andnautical décor such as signal flags and seaside-inspired artwork. All of RedLobster’s restaurants are scheduled to be remodeled by 2014.Last Updated: Feb 2012

The updated setting, new menu items, and ongoing commitment to friendly,attentive and personalized service, along with continued positive changesdesigned to refresh the brand to maximize appeal, position Red Lobster forprofitable and sustainable growth for years to come.Today, Red Lobster is the world’s largest casual dining seafood restaurantwith more than 700 locations and more than 63,000 employees deliveringthe highest-quality seafood to guests across North America.Last Updated: Feb 2012

FLAG POLELANDSCAPE AREASITE DEVELOPMENT INFORMATION:ASSUMED SITE LAYOUT DATA:TOTAL SITE AREA:1.61 ACRESMINIMUM DRIVE AISLE WIDTH: 24'STANDARD PARKING STALL: 9' x 18'TYPICAL SETBACKS:- PARKING: 10' FRONT &REAR, 5' SIDES- BUILDING: 50' MIN.PARKING DATA:120 PARKING SPACES + 5 ACCESSIBLEPARKING SPACES PER ADAAG- 125 PARKING SPACES TOTAL ON-SITEBUILDING DATA:AREA:5,880 SQ.FT.STAMPED CONCRETEBENCH211 E. Broad StreetGreenville, SC 29601P 864.232.8200F 864.232.7587www.DP3architects.comBH59 Prototype

6" STORMFINISH FLOOR= 100'-0"96'-6" INV.96'-10" INV.GASCABLE6" STORMSANITARYGREASETELEPHONEFIRE6" STORMUTILITY REQUIREMENTS:ELECTRIC:397.903 KVA APPX. CONNECTED295.306 KVA CALCULATED DEMANDSERVICE SIZE 1000 AMP.120/208 VOLT 60 CYCLE3 PHASE, 4 WIRE + GROUNDPAD TRANSFORMER WITHUNDERGROUND PRIMARY AND SECONDARYGAS:2354 MBH AT 2 PSI FROM UTILITY, 8" W.C.INTO BUILDINGWATER:2" CW SERVICE TO BUILDINGWITH 1 1/2" METER AT MIN. 50 PSI.6" FIRE LINE1.5" IRRIGATION LINESANITARY SEWER REQUIREMENTS:6" MIN. CONNECTION TO SERVICE MAIN, SIZEMAY VARY WITH LOCAL REQUIREMENTS.GREASE TRAP REQUIREMENTS:APPROX. 1500 GAL. GREASE TRAP. SIZEMAY VARY WITH LOCAL REQUIREMENTS.STORM SEWER REQUIREMENTS:(3) - 6" STORM PIPES(2 ROOF DRAINS, 1 DOWNSPOUT)211 E. Broad StreetGreenville, SC 29601P 864.232.8200F 864.232.7587www.DP3architects.comUTILITY PLANBH59 Prototype

FRONT ELEVATIONRIGHT ELEVATIONSLATE ROOFHARDISHINGLE SIDINGSTONEHARDIPLANK LAP SIDING211 E. Broad StreetGreenville, SC 29601P 864.232.8200F 864.232.7587www.DP3architects.comEXTERIOR ELEVATIONSBH59 Prototype

SEASIDE STARTERSsignature combinationslobster & crabParrot IsleJumbo Coconut ShrimpHand-dipped in our signature batter,then tossed in coconut andfried golden brown. Served withpiña colada sauce.Create Your OwnAppetizer CombinationChoose from:Crispy Calamari and VegetablesClam StripsChicken Breast StripsMozzarella CheesesticksStuffed Mushrooms (x.xx additional)Any Two • Any ThreeShrimp NachosCrispy tortilla chips topped withtender shrimp, creamy Cheddarand Monterey Jack cheese, freshpico de gallo, jalapeño peppers andsour cream.Crispy Calamari and VegetablesA generous portion of hand-breaded,golden-fried calamari, broccoli andred bell peppers. Served with tangymarinara and creamy ranch.Pan-Seared Crab CakesTwo crab cakes made with sweetlump crabmeat, celery, onionsand bell peppers. Served withremoulade sauce.Mozzarella CheesesticksServed with tangy marinara.Golden Onion RingsThinly sliced onion rings, fried goldenand served with a peach-bourbonBBQ sauce.Chilled Jumbo Shrimp CocktailSix jumbo shrimp served withour signature cocktail sauce.New England Seafood SamplerLobster-crab-and-seafood-stuffedmushrooms, lightly breaded clamstrips and a skewer of wood-grilled,bacon-wrapped sea scallops.Lobster-Crab-and-Seafood-Stuffed MushroomsFresh mushrooms stuffed with seafood,smothered in Monterey Jack cheeseand baked golden brown.Lobster-Artichokeand-SeafoodDipA creamy three-cheese blendwith artichokes, spinach, Maineand langostino lobster, andseafood. Served with tortillachips and pico de gallo.Wood-Grilled Shrimp BruschettaChilled, wood-grilled shrimp tossedwith fresh tomatoes, basil, red onionsand balsamic vinaigrette, over garlicsourdough toast.Lobster PizzaA crisp thin-crust pizza toppedwith langostino lobster meat,melted mozzarella cheese, freshtomatoes and sweet basil.Ultimate Feast®A tender split Maine lobster tail, steamed snow crab legs,garlic shrimp scampi and Walt’s Favorite Shrimp.Garlic-Grilled ShrimpSeafood-Stuffed FlounderParrot Isle Jumbo Coconut ShrimpSeaside Shrimp TrioA generous sampling of our Walt’s FavoriteShrimp, savory garlic shrimp scampi andshrimp linguini Alfredo.Admiral’s FeastWalt’s Favorite Shrimp, bay scallops,clam strips and flounderfried to a golden brown.create your own feastChoose Any Two • Choose Any ThreeWalt’s Favorite ShrimpShrimp Linguini AlfredoWood-Grilled Fresh SalmonWood-Fire Grilltoday’ s fresh fishGarlic Shrimp ScampiSteamed Snow Crab Legs (x.xx more)Peppercorn-Grilled Sirloin* (x.xx more)Explore our Today’s Fresh Fish menu for the day’s selections and our chef’s latest seasonal recipe.Chef’s Signature Lobsterand Shrimp PastaMaine lobster, tender shrimp, freshasparagus and tomatoes in a white wineand lobster butter sauce over linguini.Half • FullCrab Linguini AlfredoSweet crabmeat tossed ina Parmesan cream sauce ona bed of linguini.Half • FullWalt’s Favorite ShrimpHand-breaded, butterflied shrimpfried to a golden brown.Add 1 /2 dozen moreCrunchy Popcorn ShrimpBite-size shrimp fried until golden brown.Shrimp Linguini AlfredoTender shrimp tossed in a garlic Parmesancream sauce on a bed of linguini.Half • FullSnow Crab Legs1 pound, steamed and servedwith melted butter.Add 1 /2 pound moreRock Lobster TailOven-roasted and servedfluffed on the shell.shrimpLive Maine LobsterOur fresh, live Maine lobsters areserved steamed, or roasted withcrab-and-seafood stuffing. Pleaserefer to our Today’s Fresh Fishmenu for availability and pricing.Parrot Isle Jumbo Coconut ShrimpHand-dipped in our signature batter,then tossed in coconut and fried golden brown.Served with piña colada sauce.Add five moreShrimp Your WayChoose from fried shrimp,scampi, coconut shrimp bitesor popcorn shrimp.Any Two • Any Threetraditional favoritesNew England Clam ChowderCup • BowlCreamy Potato Bacon SoupCup • BowlLobster BisqueCup • BowlMaine Lobster TailWood-grilled or roasted.soups & saladsADD TO ANY MEALGarlic-Grilled Jumbo Shrimp SkewerWith a buttery garlic glaze.Hand-Tossed Caesar SaladFresh, crisp romaine lettuce tossed withCaesar dressing and topped with Parmesancheese and your choice of:Wood-Grilled ShrimpWood-Grilled ChickenShrimp Lover’s Monday and TuesdayChoose from fried shrimp, scampi, coconut shrimp bites or popcorn shrimp.Any Three • Any FourSnow Crab Legs1 /2 pound, steamed.SAVOR MORE OF THE SEA ON MONDAYS AND TUESDAYSIf you have a food allergy, please ask your server for our allergen menu before placing your order.For items lowest in calories, fat and sodium, please refer to our LightHouse SM menu.It’s our top priority to serve you the highest-quality seafood every timeyou dine with us. Learn more at www.redlobster.com/qualityWood-Grilled Lobster, Shrimp and ScallopsA split Maine lobster tail and skewered jumboshrimp and sea scallops with a buttery garlic finish,over wild rice pilaf.Pecan-Crusted Jumbo ShrimpTwo skewers of wood-grilled jumbo shrimp with amaple-cherry glaze and a toasted pecan-crumb topping,over wild rice pilaf.Wood-Grilled Scallops, Shrimp and ChickenSkewered sea scallops, jumbo shrimp and atender chicken breast with a buttery garlic finish,over wild rice pilaf.Wood-Grilled Peppercorn Sirloin* and ShrimpOur center-cut sirloin rubbed with peppercorn seasoningand a skewer of jumbo shrimp finished with a buttery garlicglaze. Served over home-style mashed potatoes.Center-Cut NY Strip Steak*A juicy 12 oz. center-cut NY Strip, lightly seasonedand grilled over a wood fire.NY Strip* and Rock Lobster TailA lightly seasoned, wood-grilled 12 oz. center-cut NY Stripand our oven-roasted rock lobster tail.shellfishsteak and chickenMaple-Glazed Salmon and ShrimpWood-grilled fresh salmon and skeweredjumbo shrimp, topped with a maple-cherry glaze.Served over wild rice pilaf.Garlic-Grilled Jumbo ShrimpTwo skewers of wood-grilled jumbo shrimp finishedwith a buttery garlic sauce, over wild rice pilaf.Peach-Bourbon BBQ Shrimp and ScallopsSkewered, wood-grilled jumbo shrimp and baconwrappedsea scallops with a sweet peach-bourbonBBQ sauce, over crispy onion rings.Steak* Lobster-and-Shrimp OscarA wood-grilled 12 oz. NY Strip topped with Maine lobstermeat, tender shrimp and fresh asparagus in a white wineand lobster butter sauce over mashed potatoes.Maple-Glazed ChickenWood-grilled chicken breast with a sweet mapleand cherry glaze, over wild rice pilaf.Add a skewer of Maple-Glazed Jumbo ShrimpParmesan-Crusted TilapiaFresh tilapia topped with a creamy blend ofParmesan cheese and breadcrumbs, then bakedcrispy and golden. Served with fresh broccoli.Half • FullSeafood-Stuffed FlounderTwin fillets baked with crab-andseafoodstuffing.FlounderPrepared oven-broiledor golden-fried.Cajun Chicken Linguini AlfredoSpicy, tender chicken breast tossedin a garlic Parmesan cream sauce ona bed of linguini.Half • FullBroiled Seafood PlatterBay scallops, garlic shrimp scampiand stuffed flounder.Hand-Battered Fish and ChipsA generous, golden-fried haddockfillet and fries. Served with tartarsauce and malt vinegar.Unless noted, all entrées come with: Garden or Caesar salad (add petite shrimp for x.xx) or coleslaw.With the exception of pastas and sandwiches, entrées also come with:Your choice of fresh broccoli, home-style mashed potatoes, wild rice pilaf, baked potato or fries seasoned with sea salt.Fresh AsparagusSeasonal.additionalACCOMPANIMENTSOR SUBSTITUTE ONE OF OUR PREMIUM SIDESCreamy Langostino LobsterBaked PotatoadditionalCreamy Langostino LobsterMashed PotatoesadditionalFor your convenience, an optional 18% gratuity will be added for parties of 8 or more.*These menu items are cooked to the level of doneness you request.Consuming raw or undercooked meats or shellfish may increase your risk of foodborne illness.RL Dinner

signature drinksDINNERBerry Mango DaiquiriA frozen combination of Bacardirum and tropical mangoesswirled and topped with sweet,blended strawberries.Classic MargaritaMade with Sauza Gold tequila.Frozen or on the rocks.Malibu HurricaneMalibu coconut rum andtropical fruit juices, topped witha splash of Southern Comfort.Top-Shelf Long Island Iced TeaA premium blend of Absolut,Tanqueray, Bacardi andPatrón Citrónge.Sunset Passion ColadaA classic, frozen Malibucoconut rum piña colada toppedwith a taste of strawberry.Bahama MamaA frozen blend of tropical fruitflavors mixed with Captain MorganOriginal Spiced Rum and toppedwith a splash of Myers’s dark rum.SparklingSparkling Brut KorbelTop-Shelf MargaritaOur Sauza Gold tequila margaritaserved with a sidecar of GrandMarnier. Frozen or on the rocks.Lobsterita®Our extra-large, frozenSauza Gold tequilamargarita. Traditional,strawberry or raspberry.Be sure to also ask your server about our variety of premium spirits.White Glass BottleRiesling Chateau Ste Michelle x.xx xx.xxPinot Grigio Cavit x.xx xx.xxPinot Grigio Ecco Domani x.xx xx.xxSauvignon Blanc BV Coastal Estates x.xx xx.xxChardonnay Sutter Home x.xx xx.xxChardonnay Yellow Tail x.xx xx.xxChardonnayRobert Mondavi Private Selection x.xx xx.xxChardonnayKendall-Jackson Vintner’s Reserve x.xx xx.xxwineOur wines are listed from milder to bolder within varietals.Splitx.xxbeerMango Mai TaiMalibu mango rum andgrenadine blended withthe sweet, tropical juicesof oranges and pineapples.Triple Berry SangriaSutter Home merlot and the juicesof blueberries, strawberries andblackberries with a hint of ginger.Blush Glass BottleWhite Zinfandel Sutter Home x.xx xx.xxWhite Zinfandel Beringer x.xx xx.xxRed Glass BottleMerlot Sutter Home x.xx xx.xxMerlot Columbia Crest Two Vines x.xx xx.xxMerlot Blackstone x.xx xx.xxCabernet SauvignonBeringer Founders’ Estate x.xx xx.xxCabernet Sauvignon Excelsior x.xx xx.xxCHEF MICHAEL LaDUKE“The highest-quality, freshest ingredients areat the center of everything we do...and we’realways looking at new ways to make our dishesmemorable for our guests.It’s why we prepare our seafood and steak overa seasoned oak wood-fire grill—it enhances thefreshness and seals in the juices, complementingand amplifying their flavor. It’s just a better wayto cook!My job is pretty simple: to make the seafood thestar, and to prepare it in unique and excitingways for you, our guests.It’s how we Sea Food Differently.– Michael LaDuke, Red Lobster Senior Executive Chef“Like” us on Facebook ®”Ask your server for our additional offerings and local favorites.Bottled BeerDraft BeerImported and Specialty DomesticSam AdamsSam Adams SeasonalMichelob® ULTRA TMBud LightCorona ExtraCoors LightBlue MoonCorona LightBud LightGuinnessO’Doul’s (nonalcoholic)HeinekenMiller LiteStella ArtoisMiller Genuine DraftAmstel LightBudweisernonalcoholic drinksFountain BeveragesCoke® • Diet Coke® • Sprite®Dr Pepper®Minute Maid® Light TM LemonadeMinute Maid® Raspberry LemonadeBottled BeveragesIBC TM Root BeerSaratoga Spring WaterPerrier Sparkling WaterCoffee and TeaHarbor Café Coffee TMIced TeaHot TeaBoston Iced TeaComplimentary refills on FountainBeverages, Coffee and TeaSail Away SmoothiesSunset StrawberryBerry Strawberry BananaBanana Bay ChocolateTropical FreezesOrange or PineappleRL Dinner 2/13/12©2012 Darden Concepts, Inc.SEA FOOD DIFFERENTLY SM