Food and Beverage Trends
What comes to mind when you think of spreadable cheese? We’re guessing it’s probably either the almond-covered log your parents would break out for guests during the holidays or the herby stuff in the plastic tub.
Click here to read about the spreadable cheese trend past and present.
People love comfort food. Look at the menus at even the most high-end restaurants over the last few years and you’ll find variations on just-like-mom-used-to-make foods like mac ‘n cheese, pudding, fried chicken, cookies and milk, and grilled cheese. But we are living in a melting pot of cultures from around the world. Not everyone’s…
Pasta of every shape and size has taken a big reputational hit in the last several decades. Thanks to the Atkins Diet, South Beach Diet, Paleo Diet, the rise of (real and perceived) gluten intolerance, and, possibly surprising to you, because of rising seafood costs and chicken fatigue. No more chicken parmesan, please!
Much of our time here in the FDR kitchen focuses on problem-solving. We specialize in workarounds, which is why we’ve started this new blog post series on chef hacks. Last time, we gave you holiday chef hacks. Today, we focus on rescuing food from a stale demise.
As every new year approaches, chefs and food critics examine what has worked and what hasn’t worked on menus in the 12 months prior. Here at Food & Drink Resources (FDR) it’s a little different. Yes, we look back on the year to see what’s occurred, but we typically think about food and drink trends…
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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