Sauces are kitchen workhorses. They can serve as the flavor foundation of a dish, differentiate a menu item with a simple dollop and provide easy customization. Letting guests decide which or how much sauce to use also can be a way of lowering sodium and fat.
Today, operators are seeing new value in sauces as a relatively easy route to those goals. Sauce mentions on menus specifically as a side or extra grew 16 percent in a three-year span, according to Technomic’s MenuMonitor data. Here’s the outlook for sauces, based on Technomic’s research.
Customization without complexity
With 51 percent of consumers saying it’s important to be able to customize or choose from a variety of sauces and condiments at restaurants, sauces will be the go-to customization component of future dining occasions.
Imported classics
Classic sauces from global cuisines are on the rise on U.S. menus. They include French sauces, such as gribiche and ravigote; gochujang, a staple in Korean cuisine; and sauces made from up-and-coming ethnic chilies.
Familiar sauce, novel flavor highlights
To get more versatility out of popular dishes, operators are trying slight modifications on a sauce and using it with its traditional partner to appeal to both more habitual customers and those looking for the unfamiliar.
More precise menuing
Chutney and relish mentions have grown 2.5 percent and 1.4 percent, respectively, over the past three years. Differentiating with these condiments can further the authentic appeal of a menu.