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 2011

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 operatesOlive Garden, Longhorn Steakhouse, The Capital Grille, Bahama Breezeand 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 delivering the highest-quality seafood to guests across NorthAmerica.Red Lobster enjoyed total sales of $2.49 billion in fiscal 2010, anaverage of $3.6 million per restaurant.The company serves more than 140 million guests a year.Focus:To be the place America goes to experience fresh, delicious, affordableseafood in a warm, welcoming environment.Average check: Red Lobster’s average check is between $19.25 and $19.75.Menu:Red Lobster offers its guests exceptional, fresh seafood at a good value. Red Lobster recently debuted new lunch and dinner entrees, inspiredby the flavors of America, all under $20. Red Lobster’s Quick Catches lunch menu, created with guests’ busyschedules in mind, features dishes starting at $6.99. Red Lobster recently installed Wood-Fire Grills in every restaurantacross the country, and Certified Grill Masters prepare fresh fish,tender Maine lobster and shellfish over the open flame of the grill. Guests can choose from a selection of fresh fish off the Today’sFresh Fish menu, featuring 4-8 fresh, never frozen selections likesalmon, tilapia and mahi-mahi. Of course, every dining experience at Red Lobster includes itssignature fresh-baked Cheddar Bay Biscuits.Restaurant Design: Red Lobster recently announced a plan to remodel all of its nearly 700restaurants across the U.S. and Canada in a style reminiscent of theseaside village of Bar Harbor, Maine. New exterior features include astone tower, ship lanterns, Adirondack-style chairs, and unique windowdecals. Interiors now feature cozy booths, warm wood paneling, softerlighting and nautical décor such as signal flags and seaside-inspiredLast Updated: 02/11

artwork. All of Red Lobster’s nearly 700 restaurants are scheduled to beremodeled by 2014.History: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: 02/11

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 2005, 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. Interiorsnow feature cozy booths, warm wood paneling, softer lighting and nauticaldécor such as signal flags and seaside-inspired artwork. All of Red Lobster’snearly 700 restaurants are scheduled to be remodeled by 2014.Last Updated: Feb 2011

In addition to the restaurant’s updated features, Red Lobster recentlydebuted new lunch and dinner entrees, inspired by the flavors and regionaltastes of America, that range in price from $8.99 - $18.50.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 40 more years to come.Today, Red Lobster is the world’s largest casual dining seafood restaurantwith nearly 700 locations and more than 63,000 employees delivering thehighest-quality seafood to guests across North America.Last Updated: Feb 2011

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

NOTES:1. ALL SQ. FT. CALCULATIONS ARE NET, EXCEPT OTHERWISE NOTED.2. TOTAL GROSS CALCULATIONS OF BUILDING DOES NOT INCLUDE THE TRASH OR RECEIVING AREA.211 E. Broad StreetGreenville, SC 29601P 864.232.8200F 864.232.7587www.DP3architects.comINTERIOR AREASBH59 Prototype

TABLE TOP TABULATIONDINING TABLES SEATSBARSTOOLS: 0 124 TOP TABLE: 2 84 TOP TABLE (FLIP): 4 166 TOP TABLE (FLIP): 2 124 TOP BOOTH: 35 1406 TOP BOOTH: 4 24TOTAL: 47 212SEATING TABULATION:BAR STOOLS: 12BAR DINING: 36DINING: 164TOTAL: 212OCCUPANCY TABULATION:ACTUAL CALCULATEDMAX. SEATING CAPACITYW/ FLEX SEATING: 220EMPLOYEE (MAX. PER SHIFT): 32WAITING: 16TOTAL: 268BUILDING TABULATION:BUILDING HEIGHT:18'-0"MISC. ROOF HEIGHT: 26'-0"GROSS BUILDING AREA: 5880211 E. Broad StreetGreenville, SC 29601P 864.232.8200F 864.232.7587www.DP3architects.comSEATING PLANBH59 Prototype

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

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

Parrot 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 ThreeLobster NachosCrispy tortilla chips toppedwith langostino lobster meat, creamyCheddar and Monterey Jackcheese, fresh pico de gallo, jalapeñopeppers and sour cream.New England Clam ChowderCup • BowlCreamy Potato Bacon SoupCup • BowlLobster BisqueCup • BowlMaine Lobster TailWood-grilled or roasted.seaside startersCrispy 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.New England Seafood SamplerLobster-crab-and-seafood-stuffedmushrooms, lightly breaded clamstrips and a skewer of wood-grilled,bacon-wrapped sea scallops.soups and saladsADD TO ANY MEALNorth Pacific King Crab Legs1 /2 pound, steamed.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 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 ShrimpWood-Grilled ChickenSnow 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 FourIf 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/qualityH signature combinations HUltimate 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 ShrimpWood-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.Seaside 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 feastExplore our Today’s Fresh Fish menu for the day’s selections and our chef’s latest seasonal recipe.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.Choose Any Two • Choose Any ThreeNY Strip* and Rock Lobster TailA lightly seasoned, wood-grilled 14 oz. center-cut NY Stripand our oven-roasted rock lobster tail.Walt’s Favorite ShrimpShrimp Linguini AlfredoWood-Grilled Fresh SalmonWood-Fire Grilltoday’s fresh fishshellfishsteak and chickenGarlic Shrimp ScampiSteamed Snow Crab LegsPeppercorn-Grilled Sirloin* (x.xxmore)Maple-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 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 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 • FullParmesan-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.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 ThreeUnless noted, all entrées come with: Garden or Caesar salad (add petite shrimp for .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.x.xx additionallobster and crabNorth 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 moreNew England Lobster RollsOur twist on a New England classic!Chilled Maine lobster meat lightlytossed with creamy mayo, celery andonion on two buttery toasted rolls.Served with potato chips.shrimpCreamy Langostino LobsterBaked Potatox.xx additionalCajun 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.Rock Lobster TailOven-roasted and servedfluffed on the shell.Live 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.traditional favoritesACCOMPANIMENTSOR SUBSTITUTE ONE OF OUR PREMIUM SIDESCreamy Langostino LobsterMashed Potatoesx.xx additionalFor your convenience, an optional 15% 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 food borne illness.Rl DINNER MENU

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 KorbelBerry 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.Be sure to also ask your server about our variety of premium spirits.Splitx.xxWhite 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.xxsignature drinksOur wines are listed from milder to bolder within varietals.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.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.xxAsk your server for our additional offerings and local favorites.Draft BeerSam AdamsBud LightBlue MoonwinebeerBottled BeerImported and Specialty DomesticSam Adams SeasonalMichelob® ULTRA TMCorona ExtraCoors LightCorona LightBud LightGuinnessO’Doul’s (nonalcoholic)HeinekenMiller LiteStella ArtoisMiller Genuine DraftAmstel LightBudweisernonalcoholic drinksThe Flavors You Lovein Ways You Never ExpectedOne of the exciting things about being Red Lobster’s chef is the opportunityto work with high-quality ingredients that we all already know and love,but to combine them in ways that allow us to make flavorful new discoveries.That’s why it’s my pleasure to invite you to try two delicious new entrées our chefshave created. Our new Maple-Glazed Salmon and Shrimp and Pecan-CrustedJumbo Shrimp use a combination of familiar flavors to give you a fresh take on seafood.Discover how a touch of sweetness from the maple adds the perfect balanceto wood-grilled fresh salmon, or how the contrast of crunchypecans and tender shrimp creates the unexpectedly perfect bite.You can also explore a variety of flavor on our Today’s Fresh Fish menu, which featuresselections that are updated daily and can be enjoyed wood-grilled or with one ofour chef’s signature preparations – special recipes designed to complement the fish’s flavor.While you’re here, our Certified Grill Master will ensure that allwood-grilled selections are prepared to perfection, and our Seafood Expertscan answer your questions about lobster, crab, fresh fish and more.You’re in a comfortable place where fresh, delicious seafood is plentiful andnew discoveries are always just over the horizon. It’s been our pleasure to explore thesea with you for more 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.comdinnerFountain 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 Pineapple®RL DINNER MENU 2/22/11©2011 Darden Concepts, Inc.