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  "documentTitle": "Darden Restaurants, Inc. (DRI)",
  "authorId": "03_Starboard_Value",
  "authorName": "Jeffrey C. Smith",
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  "presentationDate": "2014-09-11 00:00:00",
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  "notes": "This slide outlines the culinary strategy proposed by the activist investor (Starboard Value) for Olive Garden.",
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      "text": "Based on extensive research and discussions with culinary experts and suppliers, we believe we can accomplish these goals at Olive Garden’s current price points without hurting margins",
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      "text": "The food will be fresh whenever possible, with simple choices.\nMenu items will be designed to help facilitate operational excellence and consistency by the restaurant staff.\nWe will embrace authenticity, especially as it pertains to the absence of preservatives, stabilizers, gums, additives, artificial colorings, and flavorings.\nWe will no longer disregard sound nutrition. Nutrition will not be the driving force, but it will now be carefully considered while greatly improving the taste and appeal of every dish.\nSome parts of the menu can be flavor-forward with fresh ingredients: extra virgin olive oil, lemons, ripe tomatoes, an array of colorful vegetables, lean meats, and fresh fish.\nPortion sizes may be gradually reduced, as guests will begin to equate Olive Garden’s value proposition more with quality and excellence at fair prices, than with massive quantities of barely edible fried items, excessive cheeses, and heavy cream sauces.\nOlive Garden’s breadsticks are part of the brand equity, as they come to every table. The breadsticks need to be of the highest quality, with a better taste and a firmer texture, and each table must receive hot breadsticks.\nThe pasta at Olive Garden must be significantly improved. It must be prepared at the proper water temperature, boiled in salted water, precisely timed to not overcook, and tossed with sauces for each dish instead of the current practice of ladling sauce on top of heaps of coagulated pasta.\nWe must rethink the amount of items from the fryer. Most fried foods are not authentically Italian and it slows service.\nWe will explore a few gluten-free options, as many consumers prefer gluten-free dishes.",
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      "text": "The entire experience of food, service, and environment must be authentic and provide a joyful and genuine Italian dining experience.",
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      "text": "Source: Czar gluten-free data. (1) “Gluten” and “Gluten-free” are now among the top searches related to Olive Garden, per Czar Metrics.",
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      "text": "Menu innovation is a top priority and is among our nominees’ biggest strengths",
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