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Katie Sutton, one of FDR’s new chefs, has had the great pleasure of speaking with food media in recent weeks. Check out these two interesting reads where she weighs in.
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We continue to see meatballs across different restaurant categories from fast casual to high-end dining because of their versatility. Meatballs are a great dish to utilize leftover trimmings so as not to waste. In this instance, it may be perceived in terms of value from the operator’s perspective. On the other end of the spectrum,…
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Over the years, Food & Drink Resources (FDR) has offered insight to Nation’s Restaurant News on a variety of topics, including beef, beverages, and even restaurant design.
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Watch the FDR chef team showcase their skills on live TV and demonstrate first-hand how restaurants come up with the creative food and drinks that wow consumers.
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DENVER – June 3, 2014 – A new Innovation Center opening in Centennial provides an exceptional launch pad for new offerings for food and drink professionals. The founders of the test kitchen from Food and Drink Resources (FDR) built it to serve a range of food purveyors from fast food, fast casual and fine-dining restaurants…
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When it comes to cheese, FDR Co-Founder Richard Keys has plenty to say. Read about the innovation of cheese on QSR.
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.