For food critics, it’s common convention to never post your face on social media, lest you be recognized at a restaurant you’re tasked with reviewing and get preferential treatment. With the same surreptitious style, incoming Red Lobster CEO Damola Adamolekun frequented locations of the seafood chain months before he took the helm, assessing its food and how to improve the company.
In May, Adamolekun began visiting Red Lobsters around the U.S., snacking on crab legs, Maine lobster tail, and its famed Cheddar Bay biscuits, the Wall Street Journal reported. But Adamolekun’s status as the restaurant’s future CEO was unbeknownst to Red Lobster fellow dinners. Adamolekun, for the most part, enjoyed the food. He spoke with employees and regular customers to better understand if it was worth taking a dive to lead a seafood joint with a washed-up reputation.
