Trending this week: Red Lobster brings back Endless Shrimp for first time since bankruptcy

Red Lobster’s reintroduction of its Endless Shrimp promotion leads this week’s trending stories following the brand's recent bankruptcy proceedings.

Read the original at Nation's Restaurant News
Trending this week: Red Lobster brings back Endless Shrimp for first time since bankruptcy

TL;DR

Red Lobster brings back its Endless Shrimp promotion for the first time since its bankruptcy proceedings. Dutch Bros Coffee CEO Christine Barone was named 2026 Restaurant Leader of the Year and Jersey Mike's has filed for an initial public offering.

This week on Nation's Restaurant News, the top story was “Red Lobster brings back Endless Shrimp for first time since bankruptcy.” Endless Shrimp is back at Red Lobster. The seafood chain is offering the all-you-can-eat shrimp promotion starting Monday for a limited time. It’s the first time Red Lobster has offered Endless Shrimp since 2024, when the bargain-priced deal caused significant losses at the chain that contributed to its bankruptcy filing that May

In other news, Dutch Bros Coffee CEO Christine Barone was named the 2026 Restaurant Leader of the Year during the annual Restaurant Leadership Conference in Phoenix last Monday. The award was presented to Barone by last year’s winner, Brinker International CEO Kevin Hochman, prior to her interview with Restaurant Business Editor-in-Chief Jonathan Maze.

Also, Jersey Mike’s has confidentially filed documents for an initial public offering this year, the company said on Monday, potentially setting up one of the industry’s biggest such offerings in years. Details on the offering, such as the number of shares to be offered and the price, have not yet been determined, the company said. But previous reports had suggested the company could seek a valuation of $12 billion.

In this story

This story was originally published in Nation's Restaurant News on April 28, 2026. Burnaze summarizes and links to the original reporting.

Read the full story at Nation's Restaurant News

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