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Meet Shane Schaibly, Corporate Chef and Vice President of Culinary Strategy of First Watch Restaurants, Inc. Chef Schaibly took the time to tell us a little about his background, work at First Watch, and what he sees as big on the food trend front.
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Gluten-free is everywhere right now—in conversations, on the news, and on menus. Over three million people across the United States follow a gluten-free diet, and whether restaurants are catering specifically to the gluten-free lifestyle or are just making accommodations, the gluten-free movement has made an impact on the restaurant industry.
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Members of the FDR Culinary Team recently traveled to Bandar Lampung in Indonesia for a food product development project and had a chance to explore some of the food scene there. Katie Sutton, FDR Chef and VP of Culinary Innovation, and Ric Scicchitano, Managing Partner, grabbed these photos at local restaurants. Could some of these…
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Meet Chef Michael Slavin, VP Culinary & Menu Innovation at Houlihan’s Restaurant Support Center. FDR has worked with Chef Slavin on menu development projects among other things and we’re happy to share details of that project with you.
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It’s our business to anticipate food and beverage trends, which is why we make our official predictions year after year. It’s also why we work with folks in the media to round out their flavor and menu trend analyses at the beginning of the year and throughout the year. Recently, FDR chefs spoke with The Daily…
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Vanilla is one of the most labor-intensive food products to produce on earth. The flowers are pollinated by hand. The pods are harvested, soaked, wrapped, put into boxes to steam, and then laid out on mats in the sun for one hour each day for months. Because of this, they have never been cheap. After…
Continue ReadingThanks for stopping by and reading the Food & Drink Resources blog. Here we talk about food trends, culinary innovation, and the work of our team.