See what the chefs at Food & Drink Resources do to develop menus for restaurant businesses in this company overview. Recipes included!

1. F O O D & D R I N K R E S O U R C E S ,
A C U L I N A R Y I N N O V A T I O N A G E N C Y
E S T 2 0 0 9

2. 32
T A B L E O F C O N T E N T S
0 5 T H E F D R S T O R Y
0 7 T I G E R ’ S B L O O D S H A V E I C E R E C I P E
0 8 R E S T A U R A N T R E B O O T S
1 1 M E A T B A L L S W I T H A L M O N D S A U C E R E C I P E
1 2 M A R K E T R E S E A R C H A N D I N S I G H T S
1 5 C A L I F O R N I A T H A I S Q U A B K U M Q U A T M A R M A L A D E N O O D L E B O W L R E C I P E
1 6 C U L I N A R Y S U P P O R T
1 9 F R I E D E G G S A N D W I C H O N S W E E T B I S C U I T R E C I P E
2 0 B R A N D I N G A N D M A R K E T I N G
2 3 F R E E S T Y L E C O R N S A L A D R E C I P E
2 4 F O O D A N D B E V E R A G E T R E N D S E T T I N G
2 7 K I M C H I B L O O D Y M A R Y R E C I P E
“
T E S T K I T C H E N S A R E
E X T R E M E L Y I M P O R T A N T
T O F O O D I N N O V A T I O N .
T H E F A C I L I T I E S W E ’ V E
U S E D I N T H E P A S T
A L M O S T A L W A Y S
C A M E U P S H O R T .
I F T H E K I T C H E N I S
G O O D , T H E F O C U S
G R O U P F A C I L I T I E S
A R E L A C K I N G , O R
V I C E - A - V E R S A . T H E
F D R I N N O V A T I O N
C E N T E R A L L O W S U S T O
C O O K U P T H E M E N U
O F F E R I N G S L I K E T H E Y
W O U L D B E C O O K E D
I N A R E S T A U R A N T
K I T C H E N A N D T O
S E R V E T H E M U P H O T
T O O U R T E S T E R S . I F
T H E F E E D B A C K S A Y S
T H E R E C I P E O R F O O D
P R E P A R A T I O N N E E D S
T O B E C H A N G E D , W E
C A N Q U I C K L Y D O T H A T
A N D R E T E S T I T W I T H
O U R F O C U S G R O U P
R I G H T T H E N A N D
T H E R E . ”
- Co-Founder and Chef Richard Keys

3. 54
T H E F O O D & D R I N K
R E S O U R C E S S T O R Y
In 2009, lifelong friends Richard
Keys and Scott Randolph started
Food & Drink Resources (FDR).
They combined their experience
as chefs, in manufacturing, and
developing restaurant menus to
offer a service they saw lacking
in the marketplace.
Yes, there are plenty of
restaurant consultants in
the world, but in Richard
and Scott’s experience,
few of those consultants
produced impressive results
and even fewer were able
to bring concepts to market.
The vision for FDR was to
do it all—establish brand
position, create above-trend
menu ideas, develop recipes,
source ingredients, complete
both the market research
to gain necessary insights
and immediately follow-up
with recipe refinement, do
restaurant staff training,
and then manage ongoing
marketing, too.
Scott Randolph’s
Experience
- Prep cook at age 15
- Culinary school
- Opened Asian Restaurant in
Destin, Florida
- R&D for LSG Sky Chefs and TGI
Fridays
- Co-Founder of Food & Drink
Resources where he focuses on
advising restaurant clients on
menu development
Richard Keys’
Experience
- Disney World Culinary
Apprenticeship
- Executive Chef at Walt Disney
World and LSG Sky Chefs
- Corporate Chef at Grand Teton
Lodge Company in Wyoming
- Vice President of Sales at Cuisine
Solutions
- Managing Partner of the FOMZ and
Protein +Plus brands
- Co-Founder of Food & Drink
Resources where he focuses on
business development
While Richard and Scott
originally based their joint
venture out of Dallas, the pair
moved to Denver to set-up
shop. They prepared to create
a facility that would match
their offerings—new and
fresh, completely stocked, and
technologically advanced. The
10,000 square foot facility,
coined the FDR Innovation
Center, opened its doors in
2014.
Since then, Richard and Scott,
along with their team of chefs,
consumer research facilitators,
and marketers, have continued
to serve national food and
beverage manufacturers
and restaurant chains. But,
additionally, the FDR Innovation
Center has become a resource
for many CPG companies in
need of consumer research
and other culinary companies
in need of proper test kitchen
space.
FDR is not a consultancy.
It’s a full-service culinary
innovation agency.
Based in Denver, Colorado

4. 76
T I G E R ’ S
B L O O D
S H A V E I C E
Ingredients
- 1 cup ice
- 6 pumps Strawberry Torani
- 4 pumps Coconut Torani
- 2 pumps Watermelon Torani
Instructions
1. Blend ice in a plastic
container
2. Using a syrup pump,
generously flavor ice in cup

5. 98
R E S T A U R A N T R E B O O T S
Whether it’s a limited time offer,
core menu, or an entirely new
restaurant concept, FDR has
a process that cuts restaurant
and menu development costs
by 25-50% and time-to-market
in half. A Restaurant Reboot
from FDR gives a restaurant the
fresh ideas it takes to generate
more profit.
FDR is chef-driven. Most
everyone on our team has a
culinary background and an
intimate knowledge of how
the multi-location restaurant
industry operates. Each of
us brings an experienced
perspective to complete
new menus (both core and
limited time offer menus) that
include above-trend ideas,
recipes, delivery, restaurant
brand positioning, restaurant
concept development, and
implementation.
On top of our core offerings,
FDR’s speedy, yet effective 3C
Development Process™ means
restaurants will only need
three days to accomplish what
most agencies take months
to do. Plus, you will be able
to implement the ideas cost-
effectively. At FDR, we don’t only
give you recipes. We give you
everything you need to replicate
recipes at every one of your
restaurant locations.
Our Restaurant and
Menu Development
Process: 3C
FDR integrates Consumers,
Chefs, and Clients into an
immersive, real-time product
development approach
that will speed you from
idea conceptualization to
commercialization without the
handoffs and bureaucracy that
often cause good ideas to be
lost.
FDR’s 3C Development Process
is ideal for multi-location
restaurant organizations
because it incorporates food
immersion tours, recipe
development, and consumer
focus group testing all in one
72-hour session at our Denver,
Colorado, location.
The FDR Innovation Center
includes both market research
space and test kitchens so that
we can modify recipes on-the-
spot and leverage the talent of
our entire team. As a result, you
will complete months-worth of
work in only three days.
- Reduce costs: Ready-
for-market products
and a nimble team of
experienced chefs
- Save time: 3C
Development Process™
cuts delivery time in
half
- Convenient in-house
market research:
Change recipes on-
the-spot based on
consumer feedback
“
I ’ V E B E E N I N F A R T O O M A N Y S I T U A T I O N S
W H E R E C H E F C O N S U L T A N T S D R O P S O M E T H I N G
O N M Y L A P T H A T I S N ’ T D O A B L E I N T H E E N D . I
K N O W W H E N I W O R K W I T H F D R T H E R E W I L L B E
G I V E A N D T A K E , A N D A T T H E E N D , W E W I L L B E
A B L E T O E X E C U T E . ”
- Mike Archer, CEO at Houlihan’s Restaurants, Inc.

6. 1110
M E A T B A L L S W I T H A L M O N D S A U C E
Ingredients for
Meatballs
- 1 large Egg
- 1/2 lb Pork
- 1/2 lb Ground Veal
- 4 slices, White Sandwich
Bread, crusts removed,
soaked in water and
squeezed dry
- 1/2 cup Onion, finely chopped
- 2 cloves Garlic, crushed to a
paste
- 2 tbsp Flat Leaf Parsley, finely
chopped
- To taste, Salt & Fresh Ground
Pepper
- Flour for dredging
- Olive Oil or Canola Oil for
frying
Ingredients for Almond
Sauce
- 1 3/4 cup Vegetable Stock
- 2/3 cup Dry White Wine
- 1 tbsp Lemon Zest
- 2 tbsp Olive Oil
- 1 slice White Sandwich Bread
- 3/4 cup Almonds, blanched,
slivered
- 2 cloves Garlic, minced
- To taste, Salt & Fresh Ground
Pepper
Instructions
1. For the meatballs, lightly beat the egg in a large bowl. Add the meat, then add the bread, mashing it
with your fingers. Add the onion, garlic, parsley, salt and pepper to taste. Work with your hands into
a soft, well-mixed paste. Shape into balls the size of large walnuts and roll in flour.
2. Heat 1/2 inch of oil in a wide skillet. Add the meatballs, in batches, and fry briefly, turning to brown
them all over. Lift them out and drain them on paper towels. They do not need to be cooked
through, as they will cook further in the sauce.
3. In a small skillet, over medium heat, fry the bread, almonds, and garlic cloves in oil until golden
brown. Lift them out and let cool, then grind to a paste in a mortar or food processor.
4. For the sauce, pour the stock and wine into a wide skillet and bring to a boil. Add the lemon zest. Stir
the bread and almond mixture into the sauce. Add the meatballs and simmer, covered, over low
heat, turning once, for about 20 minutes, until cooked through, adding a little water if necessary.
Season to taste, serve immediately.

7. 1312
M A R K E T R E S E A R C H A N D
I N S I G H T S
Simplify culinary market
research. At the FDR Innovation
Center, our in-house market
research moderators and
development chefs handle all
aspects of food/beverage and
restaurant market research
projects, as well as research
for consumer packaged goods
companies. It’s all possible at
FDR.
Historically, market research
projects require work with
one vendor for a location, a
second for a facilitator, a third
for respondent recruiting, and
a fourth for data analysis. But
market research doesn’t have
to be a disconnected process
anymore. At FDR, we offer both
full-service and single-service
market research support.
Tour the FDR
Innovation Center
The 10,000 square foot FDR
Innovation Center located in
Denver, Colorado, will knock your
socks off with its amenities that
are unparalleled in this region.
The dining area has two large
loading dock entrances, and the
test kitchen has modular set-up
in order to efficiently change
out equipment to match any
restaurant’s kitchen. Also, the
kitchen is just feet away from
our focus group rooms. We can
prepare menu offerings like
they’d be cooked in a restaurant
kitchen and serve them hot to our
research respondents. If a change
needs to be made to the recipe,
we do it right then and there.
The focus groups testing area is
designed with a viewing room so
clients can experience first-hand
the reactions of focus group
members. We digitally record
the sessions and play them in
real time on 60” HDTVs in our
conference room and in the test
kitchen. We also are equipped to
digitally stream the focus group
sessions to any desktop, tablet, or
smartphone.
In addition to the concept
development and testing we do
at the FDR Innovation Center,
we also rent the space to
professional chefs and culinary
organizations for outside events.
- Qualitative and
quantitative research
- Comfortable, clean,
high-tech environment
- Convenient Denver
location with a rich
pool of respondents to
pull from
- Focus groups, sensory/
taste tests, surveys,
central location
testing, immersion
tours, and more
capabilities
“
F D R B R I N G S F R E S H
E Y E S A L O N G W I T H
T H E C U L I N A R Y
E X P E R T I S E W E W A N T
F O R T H E B R A N D .
T H E I R E X P E R I E N C E
W I T H O T H E R C A S U A L
D I N I N G B R A N D S
A N D F I N E D I N I N G
E S T A B L I S H M E N T S
A T T R I B U T E D T O O U R
D E C I S I O N T O C H O O S E
T H E M . ”
- Debbie Sullivan, Director of Menu
Development & Purchasing at
Ground Round

8. 15
C A L I F O R N I A T H A I S Q U A B K U M Q U A T
M A R M A L A D E N O O D L E B O W L
Ingredients
- 4 ea Whole Squab (remove
breasts and leg/thighs)
- 1 tbsp Kosher Salt
- 2 tsp Black Pepper
- ¼ cup Kumquat Marmalade
- 2 tbsp Sambal
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 2 cups White Mushrooms,
quartered
- ½ cup Red Onions, sliced
- 2 cups Asparagus, sliced in 2”
pieces on angle
- 1 ea Serrano Pepper, sliced
- 1 stalk Lemon Grass, beaten
and sliced into 2” pieces
- 4 ea Garlic Cloves, sliced
- 3 ea Kaffir Lime Leaves
- 1 package Rice Noodles,
cooked according to package
directions, set aside
- 1 bunch Mint, leaves
removed and roughly
chopped
- 1 bunch Cilantro, leaves
removed and roughly
chopped
Instructions
1. Season Squab breasts and legs/thighs with Kosher Salt and Black Pepper.
2. In small mixing bowl, stir together Kumquat Marmalade, Sambal, and Soy Sauce. Set aside.
3. Heat wok (or large sauté pan) over high heat. Add 1 tbsp Sesame Oil. Place Squab in pan skin side
down in pan and brown for four minutes. Flip over and finish for two more minutes. Remove from
pan and set aside.
4. Add the other tablespoon of Sesame Oil to pan, add Mushrooms, Asparagus, Serrano Pepper,
Lemon Grass, Garlic, Kaffir Lime Leaves and stir-fry for two minutes.
5. Add Squab and Sauce into wok (or sauté pan), toss, and warm through for one minute. Add Noodles
and toss and warm through for 30 seconds.
6. Remove from heat. Add Mint and Cilantro, toss. Place Noodles first in bowls then top with Squab
and Veggies. Pour Sauce over. Serve immediately.

9. “
C U L I N A R Y S U P P O R T
O F T E N T I M E S , Y O U G E T S O M E O N E T O C O M E
I N A N D T H E Y P U S H A C O M P A N Y T H E Y A R E
R E P R E S E N T I N G O R P R E S E N T T R E N D S A N D T R Y
T O J A M Y O U I N T H A T B O X . I T W A S D I F F E R E N T
W I T H F D R . T H E Y L I S T E N E D T O U S . T H E Y S P E N T A
G R E A T D E A L O F T I M E S T U D Y I N G O U R B U S I N E S S
A N D T A L K I N G T O O U R M A N A G E R S A N D C O O K S .
T H E I D E A S T H E Y G A V E U S W E R E D I F F E R E N T A N D
F E A S I B L E . ”
- Brian Campbell, On the Border Director of Culinary R&D
FDR offers operational and
culinary sales support to
restaurants and food/beverage
manufacturers in a number
of ways. The goal is to bring
about innovation and create
efficiencies for more profit.
Services range, but for
restaurants, it starts with audits,
dining and kitchen design and
layout, staff training, and menu
nutritional analysis. For food
and beverage manufacturers,
our support services
include food service recipe
development, sales plans, and
presentations. Manufacturers
come to FDR because they want
to get in front of more decision
makers and need a trusted
colleague who understands the
industry and how to sell more.
FDR has decades of experience
in both restaurants and food/
beverage manufacturing and
the network to prove it.
- Recipe, menu, and
product development:
Above-trend, on-
budget.
- Sell more: We have
decades of experience
in operations and
manufacturing with
the connections to
prove it.
- The heavy lifting: We
develop the recipes,
white paper concepts,
and brand targeted
sales presentations, so
you don’t have to.
17

10. 19
F R I E D E G G S A N D W I C H O N
S W E E T B I S C U I T
Instructions
1. Prepare biscuits: Preheat oven to 350 F. In large bowl, combine
dry ingredients. Cut in butter until pea-sized. Add buttermilk and
cream; stir to make a wet dough. Knead several times to mix
ingredients. Pat dough into a 1 1/2-inch thick round. With large
biscuit cutter, cut into 12 biscuits. Place biscuits onto greased
parchment on baking sheet. Bake 20 minutes or until lightly
golden brown. Cool slightly.
2. Meanwhile, prepare Hatch chili mustard: Dice chilies into 1/4-
inch pieces. In small bowl, combine chilies with mustard; set
aside.
3. Prepare filling: Slice sausage and saute in hot skillet 1 minute.
Flip sausage pieces and saute 30 seconds longer. Fry eggs in
butter, sunny side up. Season with salt and pepper to taste.
4. To assemble, split biscuits in half; place cheese on bottom
halves. Top with 3 sausage slices and an egg. Spread top halves
of biscuits with 2 tablespoons hatch chili mustard; place on top
to enclose sandwiches.
Ingredients for
Sweet Corn Biscuits
- 3 cups All-Purpose Flour
- 1 cup coarse ground
Cornmeal
- 2 tbsp Baking Powder
- 1 tsp Baking Soda
- 1/2 cup Sugar
- 2 tbsp Brown Sugar
- 1/2 tsp Salt
- 1/2 lb cold Butter
- 3/4 cup Buttermilk
- 3/4 cup Heavy Cream
Ingredients for Hatch
Chili Honey Mustard
- 3 Hatch Chilies, roasted, skin
and seeds removed
- 1 1/2 cups Sweet-Hot Honey
Mustard
Ingredients for filling
- 36 slices Smoked Sausage
with Jalapenos and Cheese
- 12 Eggs
- 2 tbsp Butter
- Kosher Salt
- Freshly ground Black Pepper
- 12 slices Cheddar Cheese
- 24 tbsp Hatch Chili Honey
Mustard
18

11. 20
“
B R A N D I N G A N D
M A R K E T I N G
W E ’ V E H A D S E V E R A L
P R O J E C T S W I T H F D R
T H A T R E S U L T E D I N
N E W B U S I N E S S A N D
S T R E N G T H E N E D
P A R T N E R S H I P S , W H I C H
I S W H A T I T I S A L L
A B O U T . ”
- Holly Henman, Barilla’s Brand
Manager, Foodservice
FDR works with restaurants and
food/drink manufacturers in
brand strategy and marketing
programs to amplify their
message and, ultimately, to
increase sales. This work goes
hand-in-hand with menu and
concept development as it
comes back to that unique offer
that resonates with committed
customers.
Whether it is a brochure for
a trade show or a complete
marketing campaign for
the year, our branding and
marketing team has decades of
experience both in and out of
the culinary industry giving us
a well-rounded understanding
of what your business needs to
succeed.
- Experience
manufacturing,
bringing to market,
and promoting our
own food brands
- Full-service capabilities
ranging from
brand identity to
web development
and search engine
optimization to print
materials like this
magalog, which is a
magazine and catalog
hybrid
- FDR Senior Chefs
available to serve
as Chef Brand
Ambassadors at trade
shows and other
events
21

12. 2322
F R E E S T Y L E C O R N S A L A D
Ingredients
- 4 cups Fresh Corn or 1, 12/16
oz. package Frozen Corn
- 2 tbsp Corn Oil
- ¼ cup of Mayonnaise
- Juice of ½ Lime
- 4-6 cloves of minced Garlic
- 1 tsp Chili Powder
- 1 tsp Roasted Cumin
- ¼ - ½ cup Red Onion, finely
chopped
- 2-3 tbsp finely chopped
Cilantro, depending on
personal taste
- 4 oz of Cotija Cheese,
crumbled
Optional Add-ins
- 2 tsp of a Sweet/Smoky BBQ
Rub
- 1-2 Jalapeños, seeded and
finely chopped
- 1 large Avocado, peeled and
cubed
- 1 large Bell Pepper, finely
chopped
- ½ cup of your favorite
Chunky Salsa
- ½ cup of Crumbled Bacon
- Chopped/shredded Roasted
or Smoked Chicken
Instructions
1. Heat the oil to medium heat, add corn, and cook until it begins
to char. (Optional: Grill Corn on the cob until slightly charred.)
2. Transfer to a bowl and add remaining ingredients. Mix well.
Serve immediately.
22

13. 24
F O O D A N D B E V E R A G E
T R E N D S E T T I N G
Above all else, our job at Food
& Drink Resources is to stay
on top of what is to come to
the culinary scene. It’s not
about identifying what trends
are happening now. It’s about
understanding what will be
popular 12 to 18 months from
now. By having this above-trend
focus, we can advise our clients
on the most interesting and
most profitable menu items
for next year’s core and limited
time offer menus.
We study-up on food trends
with extensive travel, frequent
trade show attendance,
speaking, teaching, research,
and writing. On our blog and in
our newsletter we share many
of our food and beverage trend
insights. Media outlets also rely
on our chefs to share their food
trend analyses.
2017 Food Trends
- Seaweed is sustainable and
versatile. Seaweed is also
used to create Kombu, a
traditional Japanese flavor
enhancer made from dried
kelp to create dashi, a soup
stock. In the United States,
kombu is becoming popular
for its wonderful umami
taste.
- Dragonfruit is the new acai
with its powerful antioxidant
content. Dragonfruit is
native to Mexico and Central
America and is a “night-
blooming climbing cactus.”
Sounds lovely, right?
- It starts with vegetables all
different ways—smoked,
charred, dark roasted—and
continues to other dark
foods like black rice.
25
“
B O T H [ R I C H A R D K E Y S
A N D S C O T T R A N D O L P H ]
A R E C H E F S W H O S A W
A N E E D T O P R O V I D E
C O N S U M E R R E S E A R C H ,
F O C U S G R O U P S A N D
S E N S O R Y T E S T I N G
T O R E S T A U R A N T S
A N D N A T I O N A L
F O O D A N D B E V E R A G E
M A N U F A C T U R E R S .
B E C A U S E O F T H E I R
W O R K B R I N G I N G F R E S H
I D E A S T O C L I E N T S ,
T H E Y C A N I D E N T I F Y
A N D C R E A T E T R E N D S
A S W E L L A S P I N P O I N T
I T E M S T H A T A R E
L O S I N G P O P U L A R I T Y ,
S U C H A S S R I R A C H A H O T
S A U C E A N D G L U T E N -
F R E E F O O D S .
‘ I T R A V E L E X T E N S I V E L Y
I N A S I A N C O U N T R I E S
A N D C A N T E L L Y O U A
C O M P A N Y W O U L D B E
W A S T I N G T H E I R M O N E Y
D E V E L O P I N G A M E N U
I T E M O R P R O D U C T
B A S E D O N S R I R A C H A , ’
K E Y S S A I D . ‘ T H E R E
A R E O T H E R M O R E
I N T E R E S T I N G S P I C Y
F L A V O R S E M E R G I N G ,
L I K E G O C H U J A N G , A
K O R E A N H O T S A U C E . ’ ”
- “2016 food predictions: 14
emerging culinary trends, including
the return of lard.” Colorado
Springs Gazette. Dec 30, 2015

14. K I M C H I
B L O O D Y
M A R Y
Ingredients
- 1 cup Kimchi
- 23 oz V8 Juice
- 2 tbsp Sriracha Sauce
- ¼ tsp Wasabi
- 1 tbsp Worcestershire Sauce
- 1 tbsp Rice Wine Vinegar
- ¼ tsp Sesame Oil
- Pink Himalayan Salt
- Freshly Ground Pepper
- 1 cup Absolut Cilantro Vodka
- Sushi Roll Slice for garnish
- Ice
- Chilled Glasses
Instructions
1. In a blender, puree the
Kimchi with the Tomato
Juice, Sriracha, Wasabi,
Worcestershire, Vinegar, and
Sesame oil.
2. Strain mixture with a
fine mesh strainer into a
container to get as much
juice as possible; you should
have about 3 cups of “Kimchi
Mary” Mix. Discard the solids.
3. Chill juice thoroughly, then
season with Salt and Pepper
and add Vodka. Serve
over ice and garnish with
skewered Sushi.
26

15. Food & Drink Resources
6555 South Kenton St.
Suite 302
Centennial, CO 80111
foodanddrinkresources.com
720.255.2679
contactFDR@foodanddrinkresources.com