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/ck/ - Food & Cooking

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File: 47 KB, 483x206, Redlobster_logocopia.png [View same] [iqdb] [saucenao] [google]
13758715 No.13758715 [Reply] [Original]

Unlimited cheddar biscuits.
How do they do it and stay in business?

>> No.13758736

>>13758715
pretend like you offer unlimited biscuits but then fat/convenience shame people who go to your restaurant to honestly partake in the advertised agreement

>> No.13758737

>how do businesses make money by marking up things that cost pennies to make

It's truly a mystery wrapped in an enigma smothering a paradox.

>> No.13758758

OP is a dum-dum, but I just want to say that Red Lobster is probably the greatest chain restaurant in the world. Good food, good portions, good prices, and they aren't pretentious like a lot of seafood places. For me, it's Red Lobster. Forever and always.

>> No.13758764

>>13758715
Longer and longer intervals between them dropping off more biscuits until you leave. It will still only be a couple dollars at most in ingredients.

>> No.13759186

>>13758715
they lose money whenever i go there for sure

>> No.13759212

I ended up copying a bunch of Red Lobster recipes for my mom, cause I love my mom. hehehe

Cheddar bay biscuits are easy, shrimp in garlic wine sauce are easy. Pan fried scallops. A british style fish fry as well. Just cook at home and close that shithole with superior food. Oh and a good Caesar salad as well.

>> No.13760244

Cause they are mainly flour and cheap and fill you up and stop you wanting to eat more Lobster.

>> No.13761591

>>13759186
No they don't. Flour is extremely cheep. As long as you spent $1 or more they didn't lose shit.

>> No.13761597

>>13759212
The flyover is palpable.

>> No.13761603

>>13758715
Not sure. One would probably need an advanced degree in rocket surgery or brain science to figure it out.

>> No.13761608

>>13759186
I haven't seen that pasta spammed here in a while.

>> No.13761609

red robster used to be decent like 20 years ago but its really fallen off, only ghetto blacks go there now especially in nyc where I think there's only one left and that's in times square. Nobody in their right mind goes to times square these days.

>> No.13761623

Only fools and tourists go to times square these days.

>> No.13761676

I remember going to red lobster as a kid in like ‘98-2000 and perhaps it was also because I was a child and only went to chain places like that with my parents but I thought it was a big deal and felt so special when I found order anything on the menu. These days it’s just shit unless your a flyover in a town of 3000 with no where else to go.

>> No.13761677
File: 30 KB, 325x445, red_lobster_cheese_biscuit_mix.jpg [View same] [iqdb] [saucenao] [google]
13761677

>>13758715
I see this at a Dollar General, its supposed to be pretty good and close to if not better than the original.

>> No.13761682
File: 227 KB, 1106x1500, red_lobster_bib.jpg [View same] [iqdb] [saucenao] [google]
13761682

>>13761676
Did you get those Red Lobster bibs?
I remember those from when I was a kid.

>> No.13761720

>>13758758
t. foodborne illness

>> No.13761721

>>13761676
Bruh, it's even worse in those places.

>> No.13761733
File: 75 KB, 896x602, corona_beer.jpg [View same] [iqdb] [saucenao] [google]
13761733

>>13761720
Have a corona

>> No.13761737

There's nothing wrong with a corona on a Sunday afternoon.

>> No.13762133
File: 178 KB, 750x864, 1579549838317.jpg [View same] [iqdb] [saucenao] [google]
13762133

>>13761733

>> No.13762191

>>13758715
Every chain restaurant I've been to does the same thing. They bring you an "unlimited" amount of something, but they slowly reduce the amount they bring you by the second course, then they just stop bringing them to you entirely.
Never been to a Red Lobster, but I assume they do this as well.

>> No.13762312

>>13761677
Can confirm, if you make them right they will be nearly indistinguishable from the real ones from red lobster

>> No.13762408

>>13762312
Yes genius, that's how recipes work. What a brilliant observation.