Our Work.

A Small Taste Of 
Helping brands be their best

Helping brands beat the odds.

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. 

Fresh menu from The Culinary Edge at First Watch

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.

The Culinary Edge creates plant-based apps for McCain foods

McCain

Plant-based appetizers turning over a new leaf.

the Culinary Edge and Sweetgreens partnership

Sweetgreen

What comes after first place? Explore our partnership with the industry darling that everyone is sweet on.

Hormel Foods creates new menu items with the Culinary Edge

Hormel Foods

Plant-based appetizers turning over a new leaf.

Greanlane creates craveable foods with the Culinary Edge

Greenlane

Designing craveable salads for life in the fast lane.

Curation foods sees success with the Culinary Edge

Curation Foods

How do you make kale crave-able? The answer to our success was through consumer insights.

Mellow Mushroom

Lower lifts, higher highs.

The culinary edge helps make plant-based foods reality with Impossible Foods

Impossible Foods

Taking an impossible idea and making it an industry reality.

Creating delicious foods at a gas station with The Culinary Edge

Kum & Go

Transforming a gas station that serves food into an eatery that sells gas. 

the Culinary Edge makes innovative savory items for Dunkin'

Dunkin’

Innovating savory alternatives that are a slam dunk.

The culinary edge crafts a new bistro with Marriott

Courtyard Marriott

Reimagining The Bistro for a new breed of business traveler.

The culinary edge helps put a new twist on Wetzel's Pretzels

Wetzel’s Pretzels

Putting a fresh twist on a beloved institution. 

Helping Aramark create food service innovations

Aramark

Creating the foodservice platform to do it all.

The Culinary Edge is designing modern plant-based pizzas with Wild Pie

Wild Pie

Designing a modern plant-based pizzeria for flexitarian and vegan consumers.

The culinary edge helped Nandos create a new chicken recipe

Nando’s

A new supporting cast for Nando's world-renowned PERi PERi chicken.

the culinary edge helped Tazikis bring modern greek to southern states

Tazikis

Bringing modern Greek to Southern streets.

the culinary edge helped design and grow Pacific Catch into a mainstay

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.

The culinary edge helps starbucks with unique food items

Starbucks

How do you create a credible food offering that honors a coffee-centric ethos?

the culinary edge helps vide modernize the diner experience

Vida & Estilo

Modernizing the diner with a Latin flair.

the culinary edge helped transform Big Shots food offerings

BigShots

Nothing sub-par about this eatertainment transformation.

the culinary edge helping starbirds with culinary expression

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.

The culinary edge helps Richie's Chicken with restaurant rebranding

Richie’s Chicken & Soul

Rebranding from the roots: Selling chicken, and serving love. 

Buffalo Wild Wings and The Culinary edge reinvent a great dining experience

Buffalo Wild Wings

Reinventing the great american sports bar one dish at a time.

The Culinary Edge helps Tommy Bahama with F&B strategy

Tommy Bahama

Their Hawaiian button-up may be forever, but their F&B strategy is a moving target. That’s where we came in.

Klein's Deli and The Culinary Edge develop tasty menu ideas

Klein’s Deli

How do you successfully transplant a neighborhood deli right in the middle of an international airport?