Our Work.
A Small Taste Of Helping brands beat the odds.
As culinary consultants, we work side by side with our clients to build brands and products that win in a competitive marketplace. Take a look at some ideas that we helped bring to life.
First Watch
What are the results of working with TCE for over a decade? In this case, being crowned America’s Favorite F&B Brand.
McCain
Plant-based appetizers turning over a new leaf.
Sweetgreen
What comes after first place? Explore our partnership with the industry darling that everyone is sweet on.
Hissho Sushi
Reimagining the sushi aisle.
Greenlane
Designing craveable salads for life in the fast lane.
Hormel Foods
Bringing new news to a pizza classic.
Mellow Mushroom
Lower lifts, higher highs.
Ocean Mist Farms
What did we do to make a Brussels sprout so delicious that it won an award?
Noodles & Company
Rebalancing Value, Restoring Traffic
Curation Foods
How do you make kale crave-able? The answer to our success was through consumer insights.
Iron Hill Brewery
Tapping in: to a more focused menu
Mike’s Hot Honey
Precision-positioning to reach new target segments.
Wayfair
Not just a place to buy, but a place to be.
Dunkin’
Innovating savory alternatives that are a slam dunk.
Golden Chick
Maximum Flavor, minimum lift. Cluck, that’s good.
Wetzel’s Pretzels
Putting a fresh twist on a beloved institution.
Kum & Go
Transforming a gas station that serves food into an eatery that sells gas.
Tazikis
Bringing modern Greek to Southern streets.
Brooklyn Dumpling Shop
Redesigning an iconic dumpling concept — from storefront to stadium.
Starbucks
How do you create a credible food offering that honors a coffee-centric ethos?
Courtyard Marriott
Reimagining The Bistro for a new breed of business traveler.
BigShots
Nothing sub-par about this eatertainment transformation.
Aramark
Creating the foodservice platform to do it all.
Richie’s Chicken & Soul
Rebranding from the roots: Selling chicken, and serving love.
Nando’s
A new supporting cast for Nando's world-renowned PERi PERi chicken.
Tommy Bahama
Their Hawaiian button-up may be forever, but their F&B strategy is a moving target. That’s where we came in.
Pacific Catch
Co-founded in 2003 with TCE CEO, Aaron Noveshen, we like to think of Pacific Catch not just as a long-time client, but as a sister restaurant.
Klein’s Deli
How do you successfully transplant a neighborhood deli right in the middle of an international airport?
Vida & Estilo
Modernizing the diner with a Latin flair.
Buffalo Wild Wings
Reinventing the great american sports bar one dish at a time.
Starbird Chicken
What happens when industry-leading restaurant consultants reimagine fast food to meet the needs of a new America? The answer: Positively delicious chicken.