FDR’s Co-Founder Chef Richard Keys was featured in the September issue of Entrepreneurial Chef, “The Premier Resource For Food Entrepreneurs.” In the eight-page spread, Richard shares how and why he and Scott Randolph started FDR as a culinary agency 10 years ago. Click here to read the complete issue. The FDR feature begins on page 84.
Chicken and beef may be popular, and the top way Americans consume most of their protein, but there’s another meat that has been on the rise in recent years: pork. America’s obsession with adding bacon to everything has given strength to the pork industry. However, it’s not just bacon that has fed the pork trend. Continue reading
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?
Food & Drink Resources (FDR) is happy to bring Victoria Holloway on board to manage our consumer insights work. Victoria (Vic for short) has broad experience in market research and has successfully managed mystery shopping programs, CLTs, in-depth interviews, online sample management (domestic and international), data analysis, on-site data collection, database management, survey programming, and has worn many other hats, too. Continue reading
Again this year, Food & Drink Resources along with our colleagues in the national food/beverage manufacturing and restaurant industries were able to golf in Denver to benefit Share Our Strength’s Cooking Matters program locally. In all, we raised $8,000 thanks to sponsors (you can learn about all of them here) and players who purchased mulligans and played in other games – like the marshmallow longest drive! Continue reading
Again this year, Food & Drink Resources (FDR) is partnering with Share Our Strength’s Cooking Matters in Colorado to produce a golf outing for our friends in the corporate restaurant industry. Our food and beverage manufacturing sponsors have made the FDR Golf Outing possible. Thank you to all of them for supporting FDR and this great cause!