By adding unique and classic twists on sauces, dressings, and condiments to their menus, operators can appeal to customers.
What sauces do American consumers prefer? The most beloved are the standby sauces:
- Ketchup, America’s favorite condiment, continues to grow on menus; it’s up 76 percent over the last decade.
- 44 percent of consumers eat ranch dressing once a week.
- 63 percent of consumers love yellow mustard.
- 52 percent of consumers love Dijon mustard.
For many consumers it’s all about spicy sauce made from chili peppers. Thanks to globalization, there is no shortage of imports to satisfy the 16 percent of consumers who told Datassential that the spicier the sauce, the better.
- Gochujang, a spicy fermented Korean chili paste
- Appeared on 492 percent more menus from 2014 to 2018.
- Forecasted to grow menu penetration 99 percent by 2022.
- 6 percent of consumers have tried it.
- Harissa, a North African hot chili pepper paste
- Appears on 42 percent more menus than four years ago.
- 8 percent of consumers have tried it.
- Piri-Piri, a sauce made from the spicy African pepper
- Appears on 41 percent more menus than four years ago.
- 9 percent of consumers have tried it.
Restaurant operators see promise in sauces, and are changing their purchasing and menuing behavior accordingly.
- 31 percent of operators charge extra for a least one condiment, sauce or dressing.
- 51 percent say that trendy condiment varieties are worth the price premium.
- Operators report purchasing more spicy products, including:
- Buffalo sauce (36 percent)
- Hot sauce (32 percent)
- Cheese sauce (29 percent)
- Salsa (29 percent)
Looking for more inspiration?
See our blog to learn more about these growing trends! Or download our Vegging-Out White Paper, to learn what consumers expect from meatless meals plus fresh ideas for adding vegetable-centric items to your menu.