Menus

Menus & Restaurants

Our work reflects the passion, energy and proficiency with which we engage your business

ATE has developed menus & LTOs for independent restaurants, provided strategic thinking at ideations for top national chains/manufactures and helped create & launch a leading “fast-fresh” restaurant concept. This is a snapshot of live examples, demonstrating the impact of our culinary development process, innovation, menus and execution for our clients. We’re happy to share the inspiration! Click on the company logos below to view the menus & work.

ATE Developed The Core Smoothie Menu For BOWL'D

ATE developed the core salad menu and smoothie menu for BOWL'D - mango-pineapple, strawberry-banana, dark berry, peanut butter-cocoa-banana.

BOWL’D is a "fast-fresh" restaurant, inspired by the belief that people are more interested in eating better if it tastes delicious and is convenient. Their goal is to provide an accessible daily option for delicious food that everyone can feel great about eating; via providing a great variety of exciting flavors and combinations to suit your unique needs and “food mood” on any given day. (3 photos)
Unforked

Unforked is:

an ingredient driven, “fast-fresh” restaurant concept; emphasizing global casual fare paired with the best of seasonal, local food. We create indelible food experiences for our guests every day; via unique, exceptional, craveable flavors & value. Indoor/outdoor seating, dine in/carry out, drive thru, catering. (12 photos)
Unforked

Sheridan's Unforked Menus

ATE serves as the strategic culinary arm for the leading “fast-fresh” restaurant Unforked; sourcing/sustainability, staff training, developing all core menu items plus LTO concepts & recipes. (6 pages)
Unforked

Sheridan's Unforked LTOs

Unforked has an aggressive LTO cycle; with 6 launches per year. LTOs bring perpetual “new news” & excitement to our menu & provide an opportunity to showcase seasonal & local food. ATE is responsible for the strategic concepting, ingredient sourcing, recipe development & culinary staff training of the LTO program.
21 pics | Last Updated: March 21, 2017
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