In order to offer bold flavours, many operators are giving classic condiments and sauces a makeover for a trendy take on menu additions. This approach allows restaurants to incorporate a broader range of ingredients, offer something fresh and new on the menu, and stand out from the competition.
Mayonnaise-based condiments are having a moment on menus. According to Technomic’s research, chipotle aioli is the fastest-growing addition, up 30.8 per cent on menus. The study also highlights pesto mayonnaise (up 30 per cent) and paprika mayonnaise (up 17 per cent) as popular additions. These mayo mixes are being featured in everything from Mexican-inspired dishes to sandwiches and burgers.
The global inspiration trend has made its way to condiments! Gremolata, which is an Italian condiment made of parsley, garlic, and lemon zest is gaining traction on menus, seeing an increase of 25 per cent in seafood and meat dishes. From another part of the world, the use of gochujang, a fermented Korean red chili paste has risen 21.1 per cent, adding spice to a variety of restaurant dishes.
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In the QSR space, sauces are seeing the spotlight, as studies show that 34 per cent of consumers take sauces into consideration before deciding to visit a restaurant. Rather than simply being an afterthought, sauces are starting to play an integral role in the marketing of new dishes and LTOs. 39 per cent of consumers say they are likely to experiment with flavours through sauces, seasonings, and toppings, making them an important part of the restaurant experience.
As a step to cater to flavour cravings and attract more palates, KFC has added a new lineup of sauces to the menu. Guests can choose from honey sriracha, Korean BBQ, sticky chicky sweet ‘n’ sour, Nashville hot, and Georgia gold sauces when they order saucy nuggets.
Earlier in the year, McDonald’s introduced the savoury chili WcDonald’s sauce as part of their anime-inspired campaign. While this was a limited-time offering, the sauce was an integral part of the dish, restaurant branding, and the marketing campaign.
Some chains are keeping it simple, launching one new sauce at a time, like Church’s Chicken, recently introducing its first-ever signature sauce. Similarly, Taco Bell introduced a new avocado verde sauce to accompany its cantina chicken menu.
Operators are using this trend to offer unique menu items to their guests, broadening their flavour profiles, and distinguishing themselves from the competition with marketing campaigns that attract attention and visitors.
