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.

Gen Z isn’t interested in safe bets. They want bold flavors, visual impact, and a story worth sharing. In this piece from The Prep, the spotlight is on how younger diners are pushing menus to evolve. At The Culinary Edge, we see the same thing across our client work. Flavor-forward thinking and curated experiences are what drive real traction with this audience.

Nando’s is expanding across the U.S., and their menu is evolving to meet the moment. As Restaurant Business reports, the popular flame-grilled chicken brand is making thoughtful updates to appeal to American diners while keeping its core identity intact.

Hormel just introduced a new kind of pepperoni, and it’s making waves in all the right ways. The Takeout breaks down the launch of their “ribbon-style” pepperoni, inspired by Windsor, Ontario’s signature pizza style. It’s thin. It’s wavy. It curls and crisps just right in the oven.

Big news for our team. As QSR Magazine reports, The Culinary Edge closed out 2023 with double-digit revenue growth. That milestone reflects a year of bold moves, strong partnerships, and deep work with brands looking to evolve.

Gen Z is changing the rules for restaurants and retail. In this Bisnow feature, the focus is on how this generation’s habits are shaping everything from menu strategy to real estate decisions. Their impact is big, and it’s only growing.

Restaurant operations are shifting fast, and 2024 is set to bring even more change. In this roundup from QSRweb, industry experts share what they see coming next. It's a mix of tech, labor strategy, and practical moves aimed at staying lean and responsive.

In this interview with Authority Magazine, TCE Managing Partner Graham Humphreys shares his take on what it takes to build a successful plant-forward brand. The conversation covers both philosophy and practice, with clear advice for operators looking to grow in the better-for-you space.