The Culinary Edge

Hungry to start your career in food & beverage consulting? We're #hiring a new Fall Strategy Internship in San Francisco, California! Apply today or share this post with someone you think would be the jelly to our peanut butter.

What fun to wake up and see the Spicy Brisket Melt, one of the recipes that we designed in a rapid development partnership with Denny's, making it on the main stage. #recipedevelopment #foodinnovation #rapiddevelopment #foodandbeverage #fastcasual

Bravo to TCE client, Twisted by Wetzel's Pretzels, LLC, who recognized that shifting consumer habits, particularly among Gen Z and millennials, have sparked a seismic change in the snack food landscape. With a growing preference for smaller, more frequent eating occasions, snacks are now vying for a larger slice of the consumer pie - and Twisted by Wetzel's is there to eat it up. Having launched their third street side location, the brand is proving that this category doesn't just belong in the mall. #design #foodandbeverage #innovation #futureoffood #foodinnovation #foodindustry #designthinking #tastemaker #culinary #foodleadership #productevolution #culinaryinnovation #menuevolution #snackcategory

It's National Culinary Arts Month! In celebration, we'd like you to meet Erica Holland-Toll, a culinary expert with over 20 years of experience in the food industry. Erica’s passion for food is boundless, always eager to learn, try, and taste new things. “I love problem solving, whether it’s within my amazing job at The Culinary Edge, where I get to work with an incredible team of super smart and talented people, breathing new life into a variety of menus, or at home, cracking the code on my favorite (now closed Vietnamese restaurants) Pho Ga recipe,” says Erica. Erica’s journey has been enriched by many mentors and diverse experiences, from fine dining to hotel, QSR, and campus dining. She considers herself a jack of all trades, always eager to learn more. Join us in celebrating Erica Holland-Toll and her incredible contributions! #NationalCulinaryArtsMonth

It wouldn't be summer without watermelon! TCE client, Taziki's Mediterranean Cafe, recently launched new menu items, including the watermelon spinach salad that our culinary team helped develop. Try it during peak season, it's only here until September 8th. https://lnkd.in/eJy8Ysm6

No, a likeness to Graham Humphreys was not a requirement when we looked for our ideal partner, but in Travis King, we got this and more. Joining CORE Foodservice gives us access to their state-of-the-art culinary facility and vast resources, along with Acosta Group's capabilities in #convenience, #retail, #digitalcommerce, #consumerinsights, and #analytics. Seriously, we couldn't be more excited for our shared future.

Starting 11am, Room S503 at the National Restaurant Association Show: **The Future of Labor in the Human/Machine ecosystem** And it's not what you might think. Kernel Foods in NYC is one of the most watched innovators in the space, and this is an amazing opportunity to see Kernel President Stephen Goldstein and Chief Culinary Officer Andrew Black share their philosophy of the human/machine ecosystem, and a fresh definition of hospitality. TCE's Graham Humphreys and Michael Parlapiano ask the questions. Details: https://lnkd.in/gUYG5bHx Location S503 (off the South Room, Upstairs to one side)

Starting soon at the National Restaurant Association Show: How to Design Your Menu for the Flavor Blasted Generation. It’s harder than ever to keep pace with the rapid escalation of culinary trends and stay current with an evolving consumer palate. Explore how to embrace trends when younger generations' attention span is as short as ever, and their obsessions seem to be lightning-quick flashes in the pan. Learn when to jump on board with a trend, and when to sidestep them, based on your unique brand, menu and operations. 

With the help of TCE, Nando's launched some new menu items that appeal to an ever-broader US customer base while honoring its Afro-Portuguese roots. TCE's Michael Parlapiano states, "The goal was to ‘hack the pantry’ and use what was on hand. We didn’t want to bring in a lot of new SKUs or add more complexity." #futureoffood #design #foodandbeverage #innovation #futureoffood #foodinnovation #foodindustry #designthinking #tastemaker #culinary #foodleadership #productevolution #culinaryinnovation #menuevolution

While the internet has been abuzz with one man's very irregular pronunciation of tzatziki, TCE client, Taziki's, launched a new product that we helped develop: griddle-finished baked falafel, a healthier alternative to a classic favorite. Try some today! #futureoffood #design #foodandbeverage #innovation #futureoffood #foodinnovation #foodindustry #designthinking #tastemaker #culinary #foodleadership #productevolution #culinaryinnovation #menuevolution