Meet The Team

Food and Drink Innovation
at FDR. . .Where Taste Trends Begin

Founded in 2009 by Richard Keys and Scott Randolph, the Food & Drink Resources (FDR) leadership 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 to our clients. The work results in menus, products, and concepts that excite your customers and strengthen brand differentiation. 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.



Richard has spent decades traveling the world to work and play in the food and drink arena. He spent most of his professional career in manufacturing operations and developing sales channels on a global platform. Today, Richard focuses on developing new business opportunities and overseeing operations at FDR.



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 in the kitchen and on building client relationships.


Ric Scicchitano

Ric has 25+ years of experience in operations, marketing, design and development, food manufacturing and supply chain, and he has worked with a variety of growth-orientated organizations, most recently Which Wich and Corner Bakery Cafe. He’s also a trained chef. At FDR, Ric works with clients to present ideas and opportunities in a growing business.


Mike Futris

Mike Futris works with restaurant brands and food/beverage manufacturers to develop recipes and menus. Mike has over 20 years of experience in the culinary industry including time as Regional Chef for Macaroni Grill, Global Culinary Manager for Brinker, International Chef for Applebee’s, and Director of Culinary for Dine Brands.



Debbie received her B.S.B.A. in International Business and Economics at the prestigious University of Denver, Daniels College of Business. Debbie has over 15 years of experience in sourcing, exporting and manufacturing goods for the multi-unit restaurant industry around the world. Debbie also has experience supporting promotional and marketing events. Debbie oversees FDR’s Global Sourcing, Importing, and Exporting Division.