Red Lobster's CEO Isn't Worried by Switzerland's Live Lobster Ban
Red Lobster’s CEO says Switzerland’s ban on live boiling of lobsters is a good thing for the industry.
“We agree with Switzerland, and we’re glad they finally caught on,” Kim Lopdrup told Cheddar. “We, for decades, have actually trained our culinary professionals how to humanely end a lobster’s life, moments before you cook it.”
The Swiss government announced earlier this month that the practice of boiling the crustaceans while they’re alive will be illegal, effective March 2018. To make the process more humane, lobsters will have to be stunned first.
The alternate process, currently used by Red Lobster, involves rapidly pinching behind the lobster carapace moments before cooking it. Lodrup says that this process ensures that seafood lovers will eat the “freshest lobster” they’d ever eat.
For the full interview [click here](https://cheddar.com/videos/red-lobster-gets-a-revamp).
Truist's Mike Skordeles unpacks earnings trends, market correction, labor force dynamics, and what a possible December rate cut could mean for all of us.
Holiday shopping heats up as big-box earnings reveal how Walmart, Target & Home Depot are navigating consumer pressure, strategy shifts and trends shaping 2025.
Thanksgiving travel is set to smash records as millions fly, drive, and ride despite FAA disruptions and economic uncertainty. Here’s what you need to know.
AI, BNPL and new digital tools are reshaping holiday shopping. PayPal’s Michelle Gill shares survey insights, tech trends, and tips for smarter spending in 2025
'The Chair Company' blends sharp satire with workplace conspiracy. Lake Bell joins us to talk its corporate themes, quirky characters, and why viewers love it!
