how to engineer a menu

Increase Restaurant Profits With Menu Engineering

Many restaurant companies struggle with stagnant sales, reductions in traffic, and lower margins than they’ve had in the past, all because costs never seem to go down. These companies reluctantly accept lower margins as a way of life (or death). In some cases, restaurants will blindly raise prices to try and remedy the problem, but over and over again we’ve seen that result in an even deeper erosion of traffic.

Menu engineering is somewhat complex and time-consuming, but a well-engineered menu can be a game changer with regard to increased profitability. In this post, we’ll show you how. (more…)

latasha poindexter vp of insights

Latasha Poindexter Joins FDR as VP of Consumer Insights

The Food & Drink Resources team is growing! This month, Latasha Poindexter joined FDR as the VP of Consumer Insights. Latasha will work out of the Denver FDR Innovation Center to support our restaurant, foodservice, and manufacturing clients with all of their market research needs.

Latasha has nearly 15 years of experience positioning and leveraging research for a broad range of industries including foodservice, consumer packaged goods, manufacturing, and transportation. Previously, she worked for such companies as Qdoba, Georgia-Pacific, Aon Hewitt, and Polaris Marketing Research. She earned her MBA with an emphasis in marketing from Clark Atlanta University. (more…)

chefs golf tournament denver

1st FDR Golf Outing Coming to Denver in September

For the first-time, Food & Drink Resources is producing a golf outing for our friends in the corporate restaurant industry. We are expecting a mix of chefs, marketing professionals, and food/beverage manufacturers for an enjoyable day at one of Denver’s best golf courses, Inverness, on September 26, 2017.

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yield analysis

Boost Your Profits with Yield and Portion Analysis

For a successful restaurant, food costs generally make up 30-35% of total expenses. If it’s higher, it’s time to cut.

There are many moving parts when it comes to cutting food costs, and we believe analyzing a restaurant’s menu item yield is a critical first step. This is why, at FDR, we offer menu yield analysis for our clients. (more…)

food trends from africa

African Flavors Trend Is Big and Bold in 2017

Asian cuisine has been at the forefront when it comes to ethnic flavor trends the last couple of years. We love a vindaloo, Thai curry, sushi, or a bowl of pho or bibimbap. Asian cuisine isn’t going anywhere, but what’s next in spicy, flavorful, ethnic cuisine? We’re looking forward to the big and bold flavors of Africa in 2017 and 2018. (more…)

happy hour at quirks show

Talking Colorado Market Research at the Quirks Event in Brooklyn

The FDR Innovation team had a fine time at the Quirks Event in Brooklyn a couple weeks back. At the market research show, we talked up our market research capabilities and the new Innovation Center here in Denver. (In case you missed it, you can see photos and a floor plan of our market research facility here.)

Here you’ll find a few photos from the two-day event.

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