Flavor-forward: Guckenheimer’s Culinary Highlights 2025

The Guckenheimer food innovation and test kitchen (f.i.t Kitchen) is our culinary playground, a hub for innovation in workplace dining, where bold ideas and trending flavors get their first shot before hitting the café floor. We’ve seen it all: the wins that elevate workplace experience, the tests and tweaks that shape sustainable food programs, and the moments that make you laugh because, well, that’s how innovation works.

Here’s a look at the top 10 favorites and fix-ups that made this year unforgettable.

f.i.t. Kitchen Favorites

From Tasting to Teamwork: Dosa Development

A successful client tasting for a new Indian concept turned into a true collaboration. The f.i.t. Kitchen chefs acted on feedback in real time when a client graciously rolled up her sleeves to share her technique for spreading rice and lentil batter on a grill to make dosas, a South Indian crepe. It wasn’t just about getting the recipe right; it was about creating a shared experience that blended collaboration with care. In true f.i.t. Kitchen fashion, the day ended with smiles, stories and a dosa that was as much about connection and confidence as it was flavor.

Date Snickers: Simple, Sweet and Seriously Popular

It’s simple, viral and beloved by the team. This little treat has traveled from f.i.t. Kitchen demos to home counters. Our C-suite leadership even gave it a try — and yes, they nailed it!

Date snickers — a Snickers candy-inspired snack made with luscious dates, creamy almond butter and rich chocolate — has become the star of many client pantry programs, proving that a sweet can still be better for you. Hidden goodness doesn’t have to be complicated — our registered dietitians even whipped up a batch without breaking a sweat during an on-site wellness demo.

Speaking of Comebacks… Whole Orange Cake

This dessert started as a quiet hero in the pages of our Zero-waste Cookbook — peels, pulp and all. Fast forward and it’s now making waves in the gluten-free scene as an inclusive indulgence.

Our whole orange cake doesn’t just reduce waste; it squeezes every ounce of flavor out of the fruit (literally). Bold, bright and proof that the best ideas deserve an encore. It’s back and zestier than ever, it even stole the spotlight as the “Whole Lot of Gratitude” Cake during our Employee Appreciation celebrations thanks to the f.i.t. Kitchen sharing a video demo with the team.

f.i.t. Kitchen Fix-ups

Testing is at the heart of our f.i.t. Kitchen, because innovation doesn’t happen without a few bumps along the way. This year, while we celebrated plenty of successes, some dishes reminded us why “test” is in the name. From a mole that missed a few vital ingredients, to a vegan andouille sent back to the drawing board, and a refried-bean, sweet-potato brownie we’d rather not talk about (ever); the journey was real.

Here are a few recipes that needed a little field-sourced feedback or are still in the test phase.

Vegan Jerky: Safety before Tasty

We love a challenge. But sometimes in the rules of food, safety wins the day. This year we gave vegan jerky a valiant try, but HACCP (hazard analysis and critical control points) had the upper hand. In partnership with our HSEQ team, we discovered that the timing, handling and logistics required to keep this recipe safe couldn’t be replicated consistently across the field. So, for now, this plant-based snack remains “still in the works.” Flavor innovation is important, but safety always comes first.

Lechon: Testing with Tough Skin

They say you need a thick skin to take feedback, but when your pork has skin too tough to chew, it is time to call in reinforcements. Our first attempt at lechon, the beloved Filipino roulade, missed the mark on texture. Thanks to honest feedback from the field (and a little humility), we went back to the kitchen and re-worked the process, proving collaboration makes every bite better.

From F.i.t Kitchen to the Field

Pork skin wasn’t the only back-and-forth for our amazing chefs out in the field. Collaboration is the secret ingredient that keeps our concepts evolving. Our Food Labs are a prime example of constant feedback loops, tweaks and triumphs that turn ideas into experiences. Here are the top two from this year:

Live to 100: More than a menu, it was a movement

This Food Lab wasn’t just about great dishes — it delivered a full wellness experience. Inspired by five Blue Zone regions — the Japanese island of Okinawa, the Italian island of Sardinia, Costa Rica’s Nicoya Peninsula, Greece’s mountainous island of Ikaria, and Loma Linda in Southern California — the program paired vibrant, longevity-focused menus with education and lifestyle activities. Beyond the café, engagement soared through cooking classes, walking challenges and sustainable gardening workshops, turning healthy eating into a community-driven journey toward well-being.

Banh Thai

Banh Thai — inspired by classic Thai street-side kitchens — was also a success because it introduced guests to authentic Thai flavors like mango and coconut sticky rice, and turkey larb in a way that felt approachable and exciting. This Food Lab featured aromatic curries, savory stir-fries, refreshing beverages and sweet treats that turned an ordinary café visit into a culinary adventure. By offering rotating specials and signature items like Thai iced tea, Banh Thai sparked curiosity, boosted engagement and proved that guests are eager to explore new tastes when the experience is vibrant and well-executed.

Top Trends and Nods for 2025

To round out the year, here are other highlights that made it to our clients’ café counters.

Dubai Chocolate Croissants

2025 had its share of culinary obsessions, and Dubai chocolate was near the top of the list. Rich, glossy and indulgent, it became the ultimate treat that guests couldn’t stop talking about. And if that wasn’t enough, our executive pastry chef, Chef Nicole Redd-McIntosh took it up a notch. Her Dubai chocolate croissants were pure swoon material, layering buttery pastry with decadent chocolate in a way that felt like luxury in every bite.

Empanada Day

A single day in April turned into a celebration of culture wrapped in golden pastry. Empanada Day showcased diversity and authenticity with flavors and folds from different regions. While guests enjoyed an array of styles, our chef teams took the celebration online, sharing drool-worthy photos, videos and nostalgic comments across our communication channels. It was a day of great food and even better connections.

When Innovation Meets Obstacles: Our Top Challenge

If there was one project that united our chefs in equal parts science and stubbornness, it was sourdough. From wild yeast starters mailed across states to endless debates over crust crunch and crumb texture, this was less a recipe and more a saga. Engagement was off the charts — our regional chef drumbeat chats lit up with photos, tips and starter names like “Maude” and “Startzilla.”

Chef Ed Glebus summed it up best after his second attempt: “Round 2 sourdough — better crumb, still chasing that perfect crunch. Pass me the cultured butter!”

Was it a hit? Eventually. Was it a labor of love? Absolutely. And if nothing else, it proved that when we say “we rise to the occasion,” we really mean it.