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Menu Development - Calling the Experts to Rewrite Your Menu

Industry Experts Discuss Trends in Menu Development

Restaurant Brokers Ask: Do you have to Change your Menu to Stay in the Game?

Learn the Realities of Menu Development

Join our experts on restaurant menus. They have advised others on designing menus and meeting the changing needs of the restaurant diner. How are menus being adapted to fit changing dietary demands? How do restaurants accommodate the need for low calori

Industry Guests Join the Restaurant Brokers

Joy Dubost PhD, RD
Joy Dubost PhD, RD
With more than 15 years of experience, Dr. Dubost has experience in the areas of clinical nutrition, research, product development, education and communications. She serves as the Director of Nutrition at the National Restaurant Association where she provides leadership and expertise on a wide spectrum of health and nutrition issues related to the food service industry. She also owns Dubost Food and Nutrition Solutions, LLC., which specializes in scientific advising and communications. Dr. Dubost is a frequent speaker to health professionals and the public and has authored research articles for scientific journals, as well as nutrition and food science articles for professional and consumer publications. She is a current national media spokesperson for the Academy of Nutrition and Dietetics. She earned a bachelors degree in Nutrition and Chemistry from Hood College, a masters degree in Food Science and Technology from the University of Georgia and a doctorate in Food Science from Pennsylvania State University. She completed her dietetic internship at the University of Michigan Hospitals and is board certified in sports dietetics
  • 202 973 5361 Phone
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  • National Restaurant Association National Restaurant Association
Scott Randolph
Scott Randolph
Scott Randolph began his career at the age of 15 as a dishwasher and quickly became a prep cook in an old-school Italian restaurant. It was from this point in his life that he realized the food and drink world was his future. A formal education in cooking became the obvious path, and Scott soon graduated from culinary school. In a bold move of heart and passion, Scott continued his culinary education in Russia with an apprenticeship. In pursuit of learning as much as possible about global cuisines and the broad spectrum of cultural practices that define them, Scott went on a journey over thousands of miles, embracing and confronting the diverse and sometimes volatile dominions of cooking and eating. In addition to travels abroad, he made a home for himself in many states across the US and studied the cuisines of that other broad spectrum of food culture; our great back yard, America. In his early 20's Scott owned an Asian restaurant concept in Destin, Florida. It was here that he realized he had a keen talent for creating menus and restaurant concepts in addition to cooking. Scott soon worked in R&D for LSG Sky Chefs and TGI Fridays, two high profile clients that earned him the kind of experience that truly reflects the gamut of his gifts. Scott remains active with various culinary organizations such as RCA and ACF, and he takes part in culinary demonstrations and speaks on various food topics at lectures across the country. Always innovating and always pushing boundaries, Scott has made FDR the bedrock and the umbrella of his efforts in the food and drink world.
  • 405-760-7867 Phone
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  • Food and Drink Resources Food and Drink Resources