Our Work.

A Small Taste Of 
Helping brands be their best

Helping brands beat the odds.

As culinary consultants, we work side by side with our clients to build brands and products that win in a competitive marketplace. Take a look at some ideas that we helped bring to life. 

Fresh menu from The Culinary Edge at First Watch

First Watch

What are the results of working with TCE for over a decade? In this case, being crowned America’s Favorite F&B Brand.

The Culinary Edge creates plant-based apps for McCain foods

McCain

Plant-based appetizers turning over a new leaf.

the Culinary Edge and Sweetgreens partnership

Sweetgreen

What comes after first place? Explore our partnership with the industry darling that everyone is sweet on.

Close-up of sushi rolls topped with diced mango, green onion, and spicy seasoning, with sesame seeds on the rice.

Hissho Sushi

Reimagining the sushi aisle.

Greanlane creates craveable foods with the Culinary Edge

Greenlane

Designing craveable salads for life in the fast lane.

Hormel Foods creates new menu items with the Culinary Edge

Hormel Foods

Bringing new news to a pizza classic.

Restaurant interior with vibrant mural depicting mushrooms and flowers, featuring text 'The road less traveled by,' and purple seating.

Mellow Mushroom

Lower lifts, higher highs.

Plate of noodles with grilled Brussels sprouts and chicken, chopsticks on side, packaged Brussels sprouts, sesame garnish.

Ocean Mist Farms

What did we do to make a Brussels sprout so delicious that it won an award?

Three plates of macaroni and cheese with different toppings on a white table, a fork, and a green napkin.

Noodles & Company

Rebalancing Value, Restoring Traffic

Curation foods sees success with the Culinary Edge

Curation Foods

How do you make kale crave-able? The answer to our success was through consumer insights.

Lobster roll with French fries and a glass of beer on a metal tray at Iron Hill Brewery & Restaurant

Iron Hill Brewery

Tapping in: to a more focused menu

A slice of pepperoni pizza on a white paper plate, a bottle of Mike's Hot Honey infused with chilies, a red and white pizza box with the text 'Your Business' and Christmas-themed illustration, a glass jar of red pepper flakes with some spilled around it, all on a pink background with a red and white checkered napkin.

Mike’s Hot Honey

Precision-positioning to reach new target segments.

Interior of a modern coffee shop with customers seated at tables, a group of people at the counter, and a display shelf with decorative items and greenery.

Wayfair

Not just a place to buy, but a place to be.

the Culinary Edge makes innovative savory items for Dunkin'

Dunkin’

Innovating savory alternatives that are a slam dunk.

Woman holding a large fried chicken sandwich close to her face in a restaurant, with a surprised expression.

Golden Chick

Maximum Flavor, minimum lift. Cluck, that’s good.

The culinary edge helps put a new twist on Wetzel's Pretzels

Wetzel’s Pretzels

Putting a fresh twist on a beloved institution. 

Creating delicious foods at a gas station with The Culinary Edge

Kum & Go

Transforming a gas station that serves food into an eatery that sells gas. 

the culinary edge helped Tazikis bring modern greek to southern states

Tazikis

Bringing modern Greek to Southern streets.

A white bowl of Asian dumpling soup with dumplings, green onions, dried red chili peppers, and vegetables in broth on a tan surface.

Brooklyn Dumpling Shop

Redesigning an iconic dumpling concept — from storefront to stadium.

The culinary edge helps starbucks with unique food items

Starbucks

How do you create a credible food offering that honors a coffee-centric ethos?

The culinary edge crafts a new bistro with Marriott

Courtyard Marriott

Reimagining The Bistro for a new breed of business traveler.

the culinary edge helped transform Big Shots food offerings

BigShots

Nothing sub-par about this eatertainment transformation.

Helping Aramark create food service innovations

Aramark

Creating the foodservice platform to do it all.

The culinary edge helps Richie's Chicken with restaurant rebranding

Richie’s Chicken & Soul

Rebranding from the roots: Selling chicken, and serving love. 

The culinary edge helped Nandos create a new chicken recipe

Nando’s

A new supporting cast for Nando's world-renowned PERi PERi chicken.

The Culinary Edge helps Tommy Bahama with F&B strategy

Tommy Bahama

Their Hawaiian button-up may be forever, but their F&B strategy is a moving target. That’s where we came in.

the culinary edge helped design and grow Pacific Catch into a mainstay

Pacific Catch

Co-founded in 2003 with TCE CEO, Aaron Noveshen, we like to think of Pacific Catch not just as a long-time client, but as a sister restaurant.

Klein's Deli and The Culinary Edge develop tasty menu ideas

Klein’s Deli

How do you successfully transplant a neighborhood deli right in the middle of an international airport?

the culinary edge helps vide modernize the diner experience

Vida & Estilo

Modernizing the diner with a Latin flair.

A plate with fried chicken tenders, onion rings, tacos with lettuce, tomatoes, and cheese, onion dip, cheese sauce, hot sauce, and ranch dressing, with a beer bottle and glass in the background.

Buffalo Wild Wings

Reinventing the great american sports bar one dish at a time.

the culinary edge helping starbirds with culinary expression

Starbird Chicken

What happens when industry-leading restaurant consultants reimagine fast food to meet the needs of a new America? The answer: Positively delicious chicken.