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Both psychology and economics have a lot to say about something called the scarcity principle, or the idea that people change their behavior based on their desire for something and the availability of that thing. In other words, supply and demand, except that supply is short. The restaurant industry has leveraged scarcity through limited time…
It’s that time of year when all of us in the business of menu development are eager to see what the reports say about emerging food trends. At FDR, it’s no different. Here’s what our team has to say about what’s ahead.
15,000+ hours spent by Danny and Scott playing Golden Tee. 3 million+ miles flown. 111 burger modifications proposed and counting. 9,000+ recipes developed. As we reflect on 2025 and the last 16 years of business, we don’t only celebrate the numbers. We are also grateful for the people. To the FDR team, our manufacturing partners, and…
Most food trend predictions these days are influenced by consumer demand for minimally processed foods that are high in protein. Popularity on TikTok doesn’t hurt either. Given all that, it’s no wonder cheese is having a moment. Take cottage cheese, for instance. Google search traffic for the food rose slightly and steadily from 2004 until…
Meet Katie Sutton, FDR chef and VP of Culinary Innovation since 2010. Katie grew up in a family of entertainers and great cooks and dedicated her career first to fine dining and then to multi-unit menu development. At Food & Drink Resources, she stays on top of trends and helps make restaurant menus successful.
Get to know Scott Randolph, a Food & Drink Resources co-founder and our head chef. Learn more about the story behind the company, what motivates Scott, and which type of restaurant brand he has his eyes on.
Thanks for stopping by and reading the Food & Drink Resources blog. Here we talk about food trends, culinary innovation, and the work of our team.