Food and Drink Innovation at FDR…Where Taste Trends Begin

Founded in 2009 by Chefs Richard Keys and Scott Randolph, the Food & Drink Resources (FDR) team has decades of experience in food and beverage innovation. The goal is to connect resources – people, concepts, and companies – in the pursuit of bringing food and beverage innovation to life.

FDR stays in front of trends to bring fresh ideas. The work results in menus, products, and concepts that excite your customers and strengthen brand differentiation.

What We Do

Not only do we come up with the ideas, but we also ensure our recipes and processes are replicable and profitable. That’s the FDR difference. We support manufacturers and multi-location restaurants through

Meet the FDR Team!

Richard Keys

Richard Keys

Chef and Co-Founder

Richard has a classic culinary training and has spent over two decades traveling the world to explore, work, and play in the food and drink arena. He has worked the front lines in restaurant kitchens and then later as an executive chef and a behind-the-scenes guy in culinary sales and operations. Through his work, he has set many culinary trends, with the most notable being Sous Vide cooking. At FDR, Richard oversees operations and client projects.

Scott Randolph

Scott Randolph

Chef and Co-Founder

Scott began his career at age 15 as a prep cook in an old-school Italian restaurant. From there, he graduated from culinary school, owned three restaurants in Destin, Florida, and became an award-winning corporate chef. Scott has worked for a variety of culinary organizations including Cuisine Solutions, LSG Sky Chefs, and TGI Fridays. At FDR, he focuses most of his time on building client relationships.

Katie Sutton

Katie Sutton

Chef and VP of Culinary Innovation

Katie has more than 25 years of experience in food/beverage and has held a variety of positions including private, restaurant, and executive chef, catering company owner, and director of research and development. Katie has a Bachelor of Arts in Hotel Restaurant and Institutional Management, a degree from The French Culinary Institute in New York, and is a Certified Level 1 Sommelier from the International Court of Master Sommeliers. At FDR, Katie oversees culinary services and product development and serves as a chef brand ambassador for clients.

Ebrahim Rehaman

Ebrahim Rehaman

Innovations Manager and Chef

Eb is from Pietermaritzburg, South Africa, and has experience cooking in kitchens around the world, including one at Walt Disney World. Eb received diplomas from The International Hotel School in Durban, South Africa, the Swiss Hotel Management School in Caux Palace, Switzerland, as well as an Associate in Science in Baking and Pastry Arts from Johnson & Wales and a Bachelor of Science in Culinary Nutrition with a concentration in food science and clinical dietetics.

Danny Romero

Danny Romero

Chef

Danny is currently studying at Johnson & Wales University and assists the FDR chef team in the kitchen. He has experience in many areas of food service and has worked as prep cook and head cook at a number of Denver restaurants. He even served as Executive Chef at Lakeside Culinary Academy in Lake Elsinore, California, during high school.

Berkeley Jenkins

Berkeley Jenkins

Chef

Berkeley is currently a student at Johnson & Wales University in Denver, working towards his Bachelor of Science in culinary nutrition with a concentration in food science and clinical dietetics. He also holds an Associate of Science in culinary arts and has experience working as a line cook at various locations in Denver, including the Denver Zoo and Sheraton.

Sally Sparks

Sally Sparks

VP of Insights

Sally has spent more than 20 years working in the foodservice and hospitality industries. She has worked on the client side, inside ad agencies, and on the supplier/consultant side, which gives her a unique perspective of her work at FDR. She is known for her moderating expertise and her ability to get to the heart of what the research was designed to uncover.

Sara Lancaster

Sara Lancaster

Director of Marketing

Sara oversees marketing for Food & Drink Resources (FDR), and she also assists FDR restaurant and manufacturing clients with brand development, social media management, sales and marketing materials, and public relations. Sara received her Bachelors of Science in Journalism from the University of Colorado-Boulder in 2001. Since then, she has worked for a variety of publications as a writer, in-house as a marketing and PR specialist, and as a business owner of her own marketing agency.

Stephanie Mattfeld Beaudette

Stephanie Mattfeld Beaudette

Nutrition Analysis and Labeling

Stephanie is a Registered Dietitian/Nutritionist with over 20 years experience working as a healthcare provider, consultant, and educator in medical nutrition therapy. Stephanie provides FDR clients with nutrition analysis and labeling services using the USDA Standard Reference database, in conjunction with manufacturer’s data, to ensure FDA label compliance. Together with the FDR chef team, she recommends recipe revisions and ingredient substitutions to maintain flavor and meet nutrition standards.