The Work

Over the last year, Food & Drink Resources (FDR) has collaborated with On The Border, a Tex-Mex casual dining restaurant chain. The fruits of those sessions are still being tested, which means it’s too soon to reveal any details. However, Director of Culinary R&D Brian Campbell is able to talk about the experience working with the FDR team, which he says was a big advantage.

The Challenge

Brian explained that one of his challenges, which is similar to many others in his position, is the “sea of sameness” in Tex-Mex. When a cuisine limits how far you can go in any direction, even new ideas can seem stale.

“I’ve been with the brand for 10 years, so it’s useful to have a fresh set of eyes to look at the business, especially if those eyes have years of culinary experience.”

The FDR Difference

“Oftentimes, you get someone to come in and they push a company they are representing or present trends and try to jam you in that box,” Brian said. “It was different with FDR. They listened to us. They spent a great deal of time studying our business and talking to our managers and cooks. The ideas they gave us were different and feasible.”