There’s no shortage of sauce inspiration from global food cultures. The sweet spot lies in translating those sauces for American diners, mashing them into familiar forms, or combining them with familiar flavors for a signature experience. Here are four that bring the heat—and show significant growth on menus, according to Datassential.
Their menu penetration is still on the low side, providing that all-important menu differentiation. They also serve up an ample dose of flavor complexity and a sense of global adventure—two big drivers on today’s successful restaurant menus.
1. Gochujang
On 1.5% of menus
UP <200% over the last 4 years
6% of consumers have tried it
2. Harissa
On 3% of menus
UP 42% over the last 4 years
8% of consumers have tried it
3. Peri Peri
On >1 of menus
UP 41% over the last 4 years
9% of consumers have tried it
4. S’chug
On 7% of menus
UP 83% over the last 4 years
23% of consumers have tried it
