Forget coffee. Salad is rising as the next drive-thru concept

Full article available at Restaurant Business.

As fast-casual brands continue to rethink what belongs in a drive-thru, Greenlane is making a bold play: bringing salads to the center of the format. Emerging in Florida with a sleek, wellness-forward menu, Greenlane is part of a growing wave of concepts proving that fast, convenient food doesn’t have to mean greasy or uninspired. Behind this innovative concept is The Culinary Edge (TCE), a San Francisco–based consultancy known for helping food brands sharpen their strategy, design, and flavor.

TCE played a foundational role in the creation and launch of Greenlane, working from the ground up to craft a brand that stands out in the cluttered world of fast-casual. Their team led the culinary development, creating spoonable, bold-flavored salads and wraps—items specifically designed to be easy to eat on the go without sacrificing freshness or appeal. TCE also brought strategic insight into menu architecture, focusing on craveability and operational efficiency for the drive-thru format.

Beyond food, TCE helped shape Greenlane’s branding and customer experience, from the name and visual identity to the tone of voice and layout of the drive-thru experience. The result is a brand that feels fresh, accessible, and elevated—positioned to meet rising consumer demand for convenient, better-for-you options with personality. Greenlane reflects a broader shift toward wellness-driven fast food, but with a distinct edge, thanks to TCE’s hands-on strategy and creative direction.