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.
Read MoreIn recent months, Food & Drink Resources has had the privilege of speaking with food media about current produce trends.
Read MoreIn 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…
Read MoreFDR’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.
Read MoreKatie 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.
Read MoreOver 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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