More and more, franchises are experimenting with customizable menus that brands like Subway and Qdoba made popular. Slapfish, the chef-driven seafood chain started in 2011 by Andrew Gruel, is experimenting with a customizable menu in three of its Utah stores.

The change follows a recent partnership with The Culinary Edge, a culinary innovation agency, and comes after the sale of the company last year by Gruel to private equity company Mac Haik Enterprises. Slapfish was founded on the principle of serving fine-dining level quality seafood in a fast casual setting.

To learn more about the culinary innovations that TCE help institutionalize, read the full article in Franchise Times.