For this installment 2025 Restaurant Technology Network Market Watch, HT asked restaurant executives and restaurant technology industry insiders, including TCE’s Betty Kaufman and Jane Hurh, about operators' top tech priorities, disruptive forces and much more.

Golden Chick has unveiled its latest limited-time offering, the Pimento Crunchwich, a sandwich that combines Southern-inspired flavors with a satisfying crunch. This new menu item features a hand-breaded chicken breast topped with creamy pimento cheese spread, spicy jalapeño crisps, thick-cut pickles, and the brand's signature Lotta Zing® sauce, all nestled within an XL buttery yeast roll. The Pimento Crunchwich is available at participating locations through August 3, 2025, priced at $5.99 for the sandwich alone or $8.99 as part of a combo meal.

The Culinary Edge played a pivotal role in developing the Pimento Crunchwich, collaborating with Golden Chick to create a sandwich that delivers bold flavors and a multi-sensory experience. Leigh Loper, Associate Culinary Director at The Culinary Edge, emphasized their goal to elevate a familiar Southern staple in a way that aligns with Golden Chick's brand identity. The result is a sandwich that offers heat, crunch, and high-impact ingredients, all designed for straightforward in-store execution. This partnership underscores Golden Chick's commitment to menu innovation and adapting to evolving consumer preferences.

America is currently experiencing a "pickle renaissance," with the tangy flavor profile permeating everything from snacks to beverages and even desserts. This surge in popularity is driven largely by Gen Z's appetite for bold, sensory-driven experiences and the viral nature of pickle-centric content on social media platforms like TikTok. Innovations such as pickle-flavored popcorn, glitter-infused "glickles," and unconventional pairings like pickle martinis and cotton candy are captivating consumers. Searches for pickle-related products have reached unprecedented levels, indicating a robust and growing interest in all things pickled.

Betty Kaufman, strategy director at The Culinary Edge, attributes this trend to younger generations' desire for intense flavors and experiential eating. She highlights the role of "neo-nostalgia," where familiar tastes are reimagined in modern, playful ways, appealing to consumers' sense of adventure and longing for the past.

In the article “Understanding Gen Z Eating Habits: Authenticity and Tech-Savvy Preferences,” Michael Parlapiano, Managing Director of The Culinary Edge, outlines how restaurants can connect with Gen Z by focusing on transparency, exploration, and inclusivity.

Starbucks is exploring the introduction of a European-style aperitivo menu to invigorate its afternoon sales slump and appeal to younger demographics like Gen Z and millennials.

The article traces hot honey's rise in popularity, attributing its success to a combination of cultural trends, consumer demand for bold flavors, and the influence of social media platforms like TikTok and Instagram. Kaufman's insights underscore how The Culinary Edge's strategic approach contributed to hot honey's widespread adoption, solidifying its status as a versatile and enduring component in modern cuisine.

What do Gen Z and Gen Alpha want from food brands? According to this smart piece in Food Processing, it’s not just about flavor or convenience—it’s about meaning. These younger generations are shaping the future of food with strong preferences for transparency, sustainability, and digital connection.

Fast food chains are embracing a new era of beverage innovation, crafting fun-flavored drinks that resonate with younger consumers' desires for novelty and personalization. At The Culinary Edge, we've observed this trend as a strategic move to capture the attention of Gen Z and Gen Alpha, who value unique experiences and shareable moments.​

At The Culinary Edge, we've been closely observing the evolving dynamics of Gen Z consumers, and the recent insights shared by our Strategy Director, Betty Kaufman, in The Food Institute article resonate deeply with our experiences. Gen Z, ranging from 13 to 28 years old, is not just another consumer segment; they're redefining brand loyalty and engagement.

At The Culinary Edge, we've had the privilege of collaborating with Noodles & Company on a transformative journey to redefine their menu and brand identity. Under the leadership of CEO Drew Madsen, Noodles is embracing a "contemporary comfort kitchen" approach, aiming to blend familiar flavors with modern culinary trends. This initiative is not just about introducing new dishes; it's about reimagining the entire dining experience to resonate with today's consumers.​

At The Culinary Edge, we've been privileged to collaborate with Noodles & Company on their ambitious journey to reclaim their pasta expertise. The recent menu overhaul, as detailed in Restaurant Business Online, marks a significant milestone in this endeavor. By introducing nine new dishes—five entirely new creations and four reimagined classics—Noodles & Company is reaffirming its commitment to delivering exceptional pasta experiences.​

Ocean Mist Farms is expanding its popular Roastables line with a new phase of Ready-to-Roast kits, set to debut at the SEPC Southern Exposure show in Orlando. This launch introduces four new flavor profiles, building on the success of their initial offerings. The new kits feature washed and trimmed cauliflower florets in Parmesan & Black Pepper and Spicy Buffalo flavors, as well as broccoli florets in Sweet Teriyaki and Zesty Herb options. All vegetables are grown exclusively by Ocean Mist Farms, ensuring quality and freshness.​

At The Culinary Edge, we were thrilled to see our collaboration with The Porch at Wayfair featured in the FCSI Project Showcase 2025. This project was a unique opportunity to blend culinary innovation with thoughtful design, creating a space that reflects the evolving needs of modern dining.​

The FCSI’s “25 Reasons to Be Cheerful in 2025” offers a refreshing perspective on the foodservice industry's future, highlighting trends that resonate deeply with our mission at The Culinary Edge. Among these, the evolving palates of Gen Z stand out. As noted by our own Graham Humphreys, this generation is embracing bold flavors—think sweet and spicy combinations, fermented tastes, and 'Third Culture' culinary fusions, particularly from Southeast Asia. This shift not only excites from a culinary standpoint but also promotes healthier eating by reducing reliance on salt, sugar, and fat.​

We always love kicking off a new year by digging into the trends shaping what’s next in food and beverage—and Get Flavor’s “2025 Top 10 Trends” delivers a fresh and forward-looking take. From our perch at The Culinary Edge, what stood out most is how many of these themes intersect with what we’re building alongside our clients right now.

Mellow Mushroom is making bold moves—and we’re proud to be part of it. In this FER feature, the spotlight is on their newly launched prototype restaurant in Atlanta’s Grant Park neighborhood. This isn’t just a refresh—it’s a full-on transformation designed to set the tone for the brand’s next era.

Casual dining isn’t dead—it’s just getting smarter, faster, and more flexible. That’s the key takeaway from FE&S’s deep dive into the state of casual dining, which highlights how brands are adapting in the face of rising costs, evolving guest expectations, and an increasingly competitive landscape. From our vantage point at The Culinary Edge, it’s energizing to see how many of the innovations we've been helping clients implement are gaining traction across the industry.

Food trucks aren’t just side hustles anymore—they’re strategic growth engines. In this piece from rd+d, the spotlight is on how savvy brands are using mobile units not only to expand their reach, but also to test markets, deepen community ties, and build buzz in a flexible, lower-risk format. It’s a topic we at The Culinary Edge are passionate about, especially as more of our clients explore nontraditional footprints.

Taziki’s Mediterranean Café is rolling out fresh summer flavors, and Restaurant Magazine gives us a look. These limited-time offerings lean into what the brand does best: bold, bright Mediterranean dishes made from scratch.