FDR chefs have recently spoken up in the news about food trends and menu development. Take a look.
Why Do Restaurants Charge Extra for Avocado?
Managing Partner Ric Scicchitano talks with NBC News about the rising costs of avocado and how operators can navigate the challenge. Read the full story.
Hooked on Fried
VP of Culinary Innovation Katie Sutton spoke with Flavor & The Menu about fried seafood menu development and how they reflect today’s trends. Read the full story.
New From Tricky Fish
FDR’s Co-Founder Scott Randolph spoke with the Restaurant Facility Management Association’s publication, Facilitator, about the unique dishes FDR created for client Tricky Fish, which included the restaurant’s “Darn Good Salad,” fried okra side dish, and “Cracklin’ House-Fried Pork Rinds. Read the full story.
‘Restaurant Unstoppable’ Podcast
Our own Chef Ric Scicchitano spoke with Podcast Host Eric Cacciatore to discuss Ric’s views on what restaurant operators can do better, which includes being true to who you are and listening to the visionaries. If you like podcasts, you’ll love this. Listen to the episode on the Restaurant Unstoppable website.