Category: Restaurant Industry Insights


How Restaurant Brands Can Outsmart The Supply Chain Challenge

Restaurant Food Shortages

At FDR, we are hearing from our restaurant clients that proteins in general are short, especially pork and turkey, as well as cold sauces, dressings, and dips. We are also seeing many national/global restaurant brands downsize their R&D and culinary departments. Companies that used to have a buyer for each category are now working with one single buyer.

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Food Product Development in Indonesia {Photos}

Members of the FDR Culinary Team recently traveled to Bandar Lampung in Indonesia for a food product development project and had a chance to explore some of the food scene there. Katie Sutton, FDR Chef and VP of Culinary Innovation, and Ric Scicchitano, Managing Partner, grabbed these photos at local restaurants. Could some of these flavors be coming to a table near you? We think so. Continue reading