Delivery & Take-Out. Make It Spicy Good!
March 5, 2019
Are You Winning Your Share of Off-Premise Catering Business?
July 1, 2019
One of the top trends among operators is crafting condiments that consumers will gladly pay extra for. Beyond the obvious opportunity to turn a giveaway item into a profitable opportunity, signature condiments offer a cravable sauce that sets your operation apart from the competition.
A new study by Datassentials surveyed operators on how they use condiments. This data reveals that 54% of commercial restaurants are making at least one signature sauce in their kitchens and 31% of operators say that they charge extra for their sauce. Sauces have become so important that nearly 40% of operators say that their sauces are as important to their menu as the proteins they offer.
Signature sauces are something consumers love, with 74% of consumers saying that their condiments are equally considered as dipping sauces for everything from fries to chicken tenders and other appetizers.
A great example is Fat Patties, a sports bar in Bluffton, SC, where customers can choose from 23 sauces on their menu at 35¢ each. Some of the sauces are simply listed as “BBQ Sauce” or “Hot Sauce”, but many obviously require just one or two additional ingredients and are loaded in plastic ramekins. Ranging from sauces named the “SC Reaper” and “SC Mustard”, others offer clear insight into the ingredients, such as “Chipotle Mayo” or “Sriracha Honey”. Creating signature condiments that can be used in two or three menu applications, such as for burgers and chicken sandwiches adds leverage to creating your own sauce that can be sold on the side with a price tag.
Nationwide, Sriracha Aioli has seen the fastest growth on restaurant menus, growing 24% in just one year and 250% since 2014. Our Texas Pete® Innovation Kitchen have whipped up some of these trending sauces into quick and easy recipes that you can use in your operation. All are built for one-gallon yields based on one-ounce servings. Try these using Texas Pete® products as ingredients and create your own signature sauce.
Texas Pete – Sriracha Aioli
Yield: 1 Gallon
Portion Size: 1 oz.
| Ingredients |
Amount: |
| Mayonnaise | 2 3/4 Quarts |
| Texas Pete CHA! | 2 1/2 Cups |
| Texas Pete Fiery Sweet | 2 1/2 Cups |
Method of Preparation:
- Combine all ingredients in a large mixing bowl and whisk until ingredients are well incorporated.
Texas Pete – Sriracha Ketchup
Yield: 1 Gallon
Portion Size: 1 oz.
| Ingredients | Amount |
| Ketchup | 3 Quarts |
| Texas Pete CHA! | 1 Quart |
Method of Preparation:
- Combine all ingredients in a large mixing bowl and whisk until ingredients are well incorporated.
Texas Pete – Sweet Heat Sriracha Aioli
Yield: 1 Gallon
Portion Size: 1 oz.
| Ingredients: | Amount: |
| Mayonnaise | 2 Quarts & 3 1/2 Cups |
| Texas Pete CHA! | 3 Cups |
| Honey or Agave | 1 1/2 Cups |
Method of Preparation:
- Combine all ingredients in a large mixing bowl and whisk until ingredients are well incorporated.
Texas Pete – Butt-Kickin’ Spicy Ranch Dressing
Yield: 1 Gallon
Portion Size: 1 oz.
| Ingredients: | Amount: |
| Ranch Dressing | 3 Quarts & 2 Cups |
| Texas Pete Hotter Hot Sauce | 2 1/4 Cups |
Method of Preparation:
- Combine all ingredients in a large mixing bowl and whisk until ingredients are well incorporated.
Building your own signature sauce this summer can create some craveable WOW among your guests. Rotate new ones into the menu on a seasonable basis as you would an LTO, and you might get even more bang for your buck.
