RED LOBSTER Site Selection Criteria - Darden Restaurants

RED LOBSTERSite Selection CriteriaBuilding CriteriaBuilding Square Footage 7,013Land needs1.2 – 2.4 acresLocationPrime regional focal pointParking requirements135 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. Contact Information LinkLast Updated: March 2009

CORPORATE FACT SHEETCompany MailingAddress:Website:Subsidiary of:Industry position:Sales:Guests:Focus:Red LobsterP.O. Box 593330Orlando, FL 32859www.redlobster.comDarden Restaurants, Inc., (DRI) of Orlando, Florida, which alsooperates Olive Garden, Longhorn Steakhouse, The Capital Grille,Bahama Breeze and Season’s 52 restaurants.Red Lobster is the world’s largest seafood casual dining company withnearly 700 restaurants in North America and more than 63,000employees.Red Lobster enjoyed total sales of $2.62 billion in fiscal 2009, anaverage of $3.8 million per restaurant.The company serves more than 140 million guests a year.To fulfill our guests’ craving for a refreshing seaside dining experience.Average check: Red Lobster’s average check is $18 to $19.Menu:History:Red Lobster is revered for its top-quality, fresh, delicious seafood,having recently been rated “#1 Best Seafood” among chain restaurantsby Zagat and the “Best Sit-Down Chain Restaurant in America” byMen’s Health magazine. The Today’s Fresh Fish menu is updatedtwice daily with five to eight selections of fresh fin fish. Every RedLobster restaurant is home to a Certified Grill Master who prepares awide selection of dishes over the open flame of Red Lobster’s signaturewood-fire grills. Guests can also choose from a variety of flavorfulshellfish combinations of the highest quality, with such selections aslobster tail, steamed crab legs, and garlic-grilled jumbo shrimp. Ofcourse, every dining experience at Red Lobster includes its signaturefresh-baked Cheddar Bay Biscuits.Restaurant entrepreneur Bill Darden founded Red Lobster in 1968 inLakeland, Fla. General Mills spun-off its restaurant division,including Red Lobster, in 1995, forming Darden Restaurants, Inc.as an independent Fortune 500 corporation.Last Updated: 03/10

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 the highest quality 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.Most recently, Red Lobster unveiled a new restaurant prototype, inspired bythe New England coast. The updated design provides guests with anopportunity to experience fresh, delicious seafood in an inviting,comfortable setting. The restaurants feature cozy, dark-wood paneling,warm-toned fabrics, soft lighting and nautical décor such as signal flags andseaside-inspired artwork. New exterior features include shingle and stonetowers, lanterns, flags snapping in the breeze and Adirondack-style benches,all intended to transport guests’ minds to the coast.This prototype, along with continued positive changes designed to refreshthe brand to maximize its appeal, positions Red Lobster for profitable andsustainable growth for 40 more years to come.Today, Red Lobster has nearly 700 restaurants in North America and morethan 63,000 employees.Last Updated: 03/01/10

New “Bar Harbor” Restaurant Design

New “Bar Harbor” Restaurant Design

New “Bar Harbor” Restaurant Design

Parrot IsleJumbo Coconut ShrimpHand-dipped in our signature batter,then tossed in coconut andfried golden brown. Served withpiña colada sauce.New England Seafood SamplerLobster, crab and seafood-stuffedmushrooms, lightly breaded clamstrips and a skewer of wood-grilled,bacon-wrapped sea scallops.Create Your OwnAppetizer CombinationChoose from:Crispy Calamari and VegetablesClam StripsChicken Breast StripsMozzarella CheesesticksStuffed Mushrooms (1.99 additional)Any Two • Any ThreeLobster NachosCrispy tortilla chips toppedwith langostino lobster meat, creamyCheddar and Monterey Jackcheese, fresh pico de gallo, jalapeñopeppers and sour cream.Maine Lobster TailWood-grilled or roasted.s e a s i d e sta r t e r sNew England Clam ChowderCup • BowlBayou Seafood GumboCup • BowlCreamy Potato Bacon SoupCup • BowlMango-JalapeñoShrimp SkewersSkewered, wood-grilled shrimptopped with a spicy mango-jalapeñosauce, over crispy onion rings.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.Peach-Bourbon BBQ ScallopsWood-grilled, bacon-wrapped seascallops with a sweet peach-bourbonBBQ sauce, over crispy onionrings with pico de gallo.Chilled Jumbo Shrimp CocktailSix jumbo shrimp served withour signature cocktail sauce.s o u p s and s a l a d sADD TO ANY MEALNorth Pacific King Crab Legs1 /2 pound, steamed.Lobster, Crab andSeafood-Stuffed MushroomsFresh mushrooms stuffed with seafood,smothered in Monterey Jack cheeseand baked golden brown.Lobster, Artichokeand Seafood DipA 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 onions and balsamic vinaigrette,over garlic sourdough toast.Lobster PizzaA crisp thin-crust pizza toppedwith langostino lobster meat,melted mozzarella cheese, freshtomatoes and sweet basil.Hand-Tossed Caesar SaladFresh, crisp romaine lettuce tossed withCaesar dressing and topped with Parmesancheese and your choice of:Wood-Grilled Shrimp 10.99Wood-Grilled Chicken 9.99Snow Crab Legs1 /2 pound, steamed.SAVOR MORE OF THE SEA ON MONDAYS AND TUESDAYSShrimp Lover’s Monday and TuesdayChoose from fried shrimp, scampi, coconut shrimp bites or popcorn shrimp.Any Three • Any FourH signature combinations HUltimate Feast®A tender split Maine lobster tail, steamed snow crab legs,garlic shrimp scampi and Walt’s Favorite Shrimp.Garlic-Grilled Jumbo ShrimpSeafood-Stuffed FlounderParrot Isle Jumbo Coconut ShrimpChoose Any Two • Choose Any ThreeWalt’s Favorite ShrimpShrimp Linguini AlfredoWood-Grilled Fresh SalmonSeaside 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.c r e at e yo u r ow n f e a s tGarlic Shrimp ScampiSteamed Snow Crab LegsPeppercorn-Grilled Sirloin*Explore our “Today’s Fresh Fish” menu for the day’s selections and our chef’s latest seasonal recipe.Wood-Grilled Lobster, Shrimp and ScallopsA split Maine lobster tail and skewered jumboshrimp and sea scallops with a buttery garlic finish,over wild rice pilaf.Garlic-Grilled Jumbo ShrimpTwo skewers of wood-grilled jumbo shrimp finishedwith a buttery garlic sauce, 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 generous 14 oz. USDA Choice center-cut NY Strip,lightly seasoned and grilled over a wood fire.Wo o d - Fi r e G r i l ltoday’s fresh fishNY Strip* and Rock Lobster TailA lightly seasoned, wood-grilled 14 oz. center-cut NY Stripand our oven-roasted rock lobster tail.shellfishsteak and chickenMaui Luau Shrimp and SalmonWood-grilled fresh salmon and skewered jumbo shrimp,brushed with our sweet and spicy glaze and served overwild rice pilaf with grilled pineapple.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 14 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 ShrimpChef’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 in a Parmesancream sauce on a bed of linguini.Half • FullWalt’s Favorite ShrimpHand-breaded, butterflied shrimp friedto 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 • FullSeafood-Stuffed FlounderTwin fillets baked with crab-andseafoodstuffing.FlounderPrepared oven-broiledor golden-fried.North Pacific King Crab Legs1 1 /2 pounds, steamed and servedwith melted butter.Snow Crab Legs1 pound, steamed and servedwith melted butter.Add 1 /2 pound moreLive Maine LobsterOur fresh, live Maine lobsters areserved steamed, or roasted withcrab-and-seafood stuffing. Pleaserefer to our “Today’s Fresh Fish”menu for availability and pricing.Rock Lobster TailOven-roasted and servedfluffed on the shell.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 bites orpopcorn shrimp.Any Two • Any ThreeCajun 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.Unless noted, all entrées come with: Garden or Caesar salad (add petite shrimp for .99) or coleslaw.With the exception of pastas, 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.additionall o b s t e r and c r a bs h r i m pt r a d i t i o n a l favo r i t e sACCOMPANIMENTSOR SUBSTITUTE ONE OF OUR PREMIUM SIDESCreamy Langostino LobsterBaked PotatoadditionalCreamy Langostino LobsterMashed PotatoesadditionalBecause of occasional shortages, some ingredients may vary. If you have specialfood sensitivities or dietary needs, please ask to speak with a manager.For your convenience, an optional 15% gratuity will be added for parties of 8 or more.Seafood is naturally good for you. To learn why, visit redlobster.comor ask your server to show you our LightHouse SM nutritional guide.*These menu items are cooked to the level of doneness you request.Consuming raw or undercooked meats or shellfish may increase your risk of food borne illness.D001

signature drinksSunset 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.Berry 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.Top-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.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.Mango Mai TaiMalibu mango rum, triple secand grenadine blended withthe sweet, tropical juicesof oranges and pineapples.Triple Berry SangriaSutter Home merlot and the juicesof blueberries, strawberries andblackberries with a hint of ginger.Discover Your TasteF o r E x p l o r a t i o nThe exploration of seafood is a journey that never ends. The momentI think I’ve tasted everything imaginable, a fresh idea about a flavor,taste or texture will emerge and make everything seem new all over again.As chef at Red Lobster, it’s always my pleasure to bring these momentsof discovery to you. You’ll find selections on today’s menu that allow youto explore new flavors and preparations, or rediscover classic favorites.d i n n e rSparklingSparkling Brut KorbelWhite Glass BottleRiesling Chateau Ste MichellePinot Grigio CavitPinot Grigio Ecco DomaniSauvignon Blanc BV Coastal EstatesChardonnay Sutter HomeChardonnay Yellow TailChardonnayRobert Mondavi Private SelectionChardonnayKendall-Jackson Vintner’s ReserveFountain BeveragesCoke® • Diet Coke® • Sprite®Dr Pepper®Minute Maid® Light TM LemonadeMinute Maid® Raspberry LemonadeBottled BeveragesIBC TM Root BeerSaratoga Spring WaterPerrier Sparkling WaterBe sure to also ask your server about our variety of premium spirits.Our wines are listed from milder to bolder within varietals.SplitBlush Glass BottleWhite Zinfandel Sutter HomeWhite Zinfandel BeringerRed Glass BottleMerlot Sutter HomeMerlot Columbia Crest Two VinesMerlot BlackstonePinot Noir Rex Goliath!Cabernet SauvignonBeringer Founders’ EstateCabernet Sauvignon ExcelsiorAsk your server for our additional offerings and local favorites.Draft BeerSam AdamsBud LightBlue Moonw i n eb e e rCoffee and TeaHarbor Café Coffee TMIced TeaHot TeaBoston Iced TeaBottled BeerImported and Specialty DomesticSam Adams SeasonalMichelob® ULTRA TMCorona ExtraCoors LightCorona LightBud LightGuinnessO’Doul’s (nonalcoholic)HeinekenMiller LiteStella ArtoisMiller Genuine DraftAmstel LightBudweisernonalcoholic drinksComplimentary refills on FountainBeverages, Coffee and TeaSail Away SmoothiesSunset StrawberryBerry Strawberry BananaBanana Bay ChocolateTropical FreezesOrange or PineappleI invite you to try one of our new appetizers that feature familiar seafoodingredients in ways you might not have experienced – like shrimp in ourMango-Jalapeño Shrimp Skewers or langostino lobster in our Lobster Nachos.Then, select an entrée from our wood-fire grill to experience the unbeatableflavor that grilling over a wood fire brings to dishes like our Wood-Grilled Scallops,Shrimp and Chicken or our new Wood-Grilled Peppercorn Sirloin and Shrimp.We’ve also updated our “Today’s Fresh Fish” menu to make it easy for youto choose your favorite fresh fish and pair it with one of ourchef’s signature toppings to create a flavor combination that’s perfect for you.While you’re here, you’ll find friendly, knowledgeable people who will take great careof you. Our servers are Seafood Experts who can answer your questionsabout lobster, crab, fresh fish and more. And in the kitchen, a Certified Grill Masterensures that all wood-grilled selections are prepared to perfection.So, relax and enjoy the journey. You’re in a comfortable place where fresh,delicious seafood is plentiful and new discoveries are always justover the horizon. It’s been our pleasure to explore the sea with you formore than 40 years, and we thank you for choosing to dine with us.Michael LaDuke, Red Lobster Senior Executive ChefFor more fresh ideas from Chef LaDuke and his team, visit the Chef’s Kitchen at www.redlobster.comRed Lobster is honored to be recognized for serving the Best Seafood* byZagat Survey ® , the world’s leading provider of consumer survey-based information.*Best Seafood: Within the Full-Service Chains category, ZAGAT 2009 National Restaurant Chains Survey. ® Registered trademark of Zagat Survey, LLC used with permission.RL Menu 2/16/10®©2010 Darden Concepts, Inc.Within the Full-Service Chains category.*