FDR’s Co-Founder Chef Richard Keys was featured in the September issue of Entrepreneurial Chef, “The Premier Resource For Food Entrepreneurs.” In the eight-page spread, Richard shares how and why he and Scott Randolph started FDR as a culinary agency 10 years ago. Click here to read the complete issue. The FDR feature begins on page 84.
FDR chefs have recently spoken up in the news about food trends and menu development. Take a look.
It’s our business to anticipate food and beverage trends, which is why we make our official predictions year after year. It’s also why we work with folks in the media to round out their flavor and menu trend analyses at the beginning of the year and throughout the year. Recently, FDR chefs spoke with The Daily Meal, Provisioner Online, and Flavor & The Menu among others. Take a look and read the full articles by clicking on the links below. Continue reading
Last fall, we published our big list of 2017 food and beverage trend predictions as well as our list of trending foods on the fringe. Both lists received attention from food writers who included our insights into their own coverage. Here we bring you a few of our favorite media mentions.
There is one flavor category that is always in style — sweet. Trends in texture, quality, and presentation may change, but we the people want sweet as part of the meal and in a decadent dessert. That will never change.
Nation’s Restaurant News recently interviewed Food & Drink Resources VP of Insights, Sally Sparks for the article titled “Luring Millenials with Coffee and Tea.”