Join us at the QSR Evolution Conference on September 5th to hear from our very own Graham Humphreys, President of The Culinary Edge! Graham, and other industry experts will share their insights on the topic of Loyalty Metrics that Matter in a must-attend presentation at 2 PM. We think of loyalty as from customers to restaurants. But we need to think of how restaurants are loyal to their customers too. Come join this amazing panel for what is sure to be a provocative and informative session. #QSRConference #TheCulinaryEdge
The Culinary Edge
Food and Beverage Services
San Francisco, CA 15,720 followers
We're a food and beverage innovation agency, fusing culinary excellence with human-centered design for a better future.
About us
TCE is the USA’s leading food & beverage innovation consultancy. We work with ambitious brands, and sometimes we launch our own, like Starbird. At TCE you’ll find classically trained chefs working alongside designers, brand planners, operational experts, and food anthropologists. We fuse culinary excellence, operational expertise, and human-centered design, to forge the future of what we eat and drink.
- Website
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http://www.theculinaryedge.com
External link for The Culinary Edge
- Industry
- Food and Beverage Services
- Company size
- 11-50 employees
- Headquarters
- San Francisco, CA
- Type
- Privately Held
- Founded
- 2002
- Specialties
- Strategic culinary and business solutions, menu development, product innovation, operational assessments, concept development, brand development, quantitative menu and labor cost engineering, nutritional analysis, menu labeling strategy, and consumer research
Locations
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Primary
75 Oak Grove Street
San Francisco, CA 94107, US
Employees at The Culinary Edge
Updates
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How do you know if an idea has legs? TCE client Wild Pie had ambitions to open a plant-based pizza concept that wouldn't target exclusively vegan eaters. Before launching with a brick and mortar, they took a more measured approach and tested their concept with a #foodtruck. TCE Chef, Eric Fernandez, explores the virtues of thoughtful scaling with meals on wheels. https://lnkd.in/euJk7e5z #foodinnovation #plantbased #vegan #pizza #foodtruck #conceptcreation #culinaryinnovation #restaurantdesign
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Today's guest on Heroes & Headwinds is Maisie Ganzler. Author, speaker, and corporate advisor, Maisie is an expert on how companies can make positive change in supply chains and other systems. For two decades, Maisie drove strategy for Bon Appétit Management Company and she positioned the company as a leader in sustainable purchasing. She is also the author of You Can’t Market Manure at Lunchtime: and Other Lessons from the Food Industry for Creating a More Sustainable Company. https://lnkd.in/ePfFHiRT #podcast #foodandbeverage #leadership #foodindustry #sustainability #foodservice
Heroes & Headwinds: Maisie Ganzler, F&B Advisor, Author, & Speaker | The Culinary Edge
theculinaryedge.com
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Boomers, Gen X, Gen Y, Gen Z, and then... It always feels like a race to the next generation. But does it need to be? Join Graham Humphreys and Betty Jane Kaufman, CFS at The Flavor Experience Tuesday August 20th @ 1:30PM PST! They will explore how brands transcend culinary conformity and unleash the new and untapped potential of the next generation. You won't want to miss it!
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Two TCE colleagues share their kitchen must-haves with Food & Wine - and home cooks will be shocked to learn that they might be missing at least one of these in their arsenal, meanwhile all the pros out there will be nodding knowingly. Find out which it is and why you need it. https://lnkd.in/ez66tsmg #design #foodandbeverage #innovation #futureoffood #foodinnovation #foodindustry #designthinking #tastemaker #culinary #foodleadership #productevolution #culinaryinnovation #menuevolution #snackcategory
Chefs Divulge Their Favorite Time-Saving Kitchen Gear, Starting at Just $10
foodandwine.com
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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.
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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
Denny’s very own VP of Product Innovation Sharon Lykins was featured on KDFW Fox 4 Good Day Dallas-Fort Worth. Sharon walked viewers through how we build the handheld Spicy Brisket Melt, which has brisket smoked for 10 hours and layers of flavor. Thank you, KDFW-TV FOX 4 Dallas-Fort Worth and Brandon Todd for hosting us for the launch of our limited-time-only Summer of Sandwiches menu! https://lnkd.in/ggaqN9Er #Dennys #Sandwiches #Brisket
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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
Exploring New Twists on the Ever-Evolving Pretzel Segment
https://www.qsrmagazine.com
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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
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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
Taziki’s Mediterranean Cafe Delivers the Flavor with Summer Offerings
https://www.restaurantmagazine.com