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.

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.