The culinary product sales process has changed. It used to be that you could walk into a sales meeting and present a frozen product. Nowadays, it takes a heck of a lot more than that. You need to be prepared to present a variety of applications for your product, none of which include your product in the frozen state. Continue reading
One of the most important factors, if not THE most important factor when fielding your online survey is: quality of responses. How can you ensure that you will receive quality? How do you reduce your drop rates? (By the way, “drop rate” is the percent of respondents who leave a survey before completing it.)
Every year it seems the restaurant industry sees many changes, and 2019 looks to be no different. In fact, we’re seeing some very exciting shifts. Here’s our list of top restaurant trends for 2019. Continue reading
Recognizing trends is critical to the work we do here at Food & Drink Resources. If we’re going to develop menus that consumers will want to enjoy 12 to 18 months from now, it’s essential we know what’s coming to the mainstream plate. Continue reading
FDR’s Co-Founder Chef Richard Keys was featured in the September issue of Entrepreneurial Chef, “The Premier Resource For Food Entrepreneurs.” Continue reading
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