FDR News
In the June issue of Sapore Magazine, a new publication affiliated with FSR Magazine, FDR’s Chef Richard Keys weighed in on the resurgence of pasta on menus.
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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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A while back we released a downloadable guide for restaurants interested in getting more repeat customers. That’s you, right?
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On March 9, the U.S. Food and Drug Administration (FDA) issued a statement announcing the delay of the menu labeling requirement. Formerly set for December 1, 2016, chain restaurants now have more time to include calorie content on menus and nutritional analysis upon request for customers. From the statement:
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FDR’s Chef Richard Keys recently traveled to Houston for the True Aussie Beef & Lamb Raise the Steaks event at SYSCO HQ. The event, titled the “Australian grassfed beef and lamb culinary immersion,” included a mystery basket competition. A few pics from the event for you here.
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