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Using fire and smoke to cook is a culinary trend in 2016, but it goes back about a million years. It all started when Grok and his buddies threw a hunk of Wooly Mammoth on a fire, and it was good. After a while, they experimented with the Wooly Mammoth ribeye and t-bone. Eventually, the…
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In recent months, Food & Drink Resources has had the privilege of speaking with food media about current produce trends.
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In May, Taco John’s invited menu development experts to join its “Idea Council” for a two-day brainstorming session. Franchisees who serve on the Taco John’s menu committee, members of the brand’s corporate leadership team, and more than 20 industry partners joined in on the event, which was held at the Food & Drink Resources Innovation…
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Let’s address some of the reasons why food and drink manufacturers choose to work with third-party organizations, like Food & Drink Resources (FDR), to represent their products to restaurant brands. Our goal with this article is to show you how Food & Drink Resources can enhance your work…and grow your bottom line.
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If you are in Denver, you are always welcome to visit the Denver FDR Innovation Center and see our market research and test kitchen facilities. In the meantime, take a tour of our space online. Here we’ve got a quick video and photos for you.
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With June 4 being National Cheese Day and all, it’s only fitting that we’d share some cheesy chef hacks. Grate Cheese! Need to grate a semi-soft cheese? Freeze the cheese for about 30 minutes and it will be solid enough to grate with ease.
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.