Savvy foodservice operators recognize the advantages of a delicious sauce. According to research from Datassential*, a whopping 85 percent agree that sauces (and condiments or dressings) are an easy way to add a new twist to existing menu items. More than 80 percent also believe that the “right” sauce is an essential component of craveable, popular dishes. What may be more surprising to learn is that nearly half (44 percent) of consumers look forward to getting a signature sauce/condiment/dressing at a particular restaurant, making this ingredient a formidable driver of repeat business.

Yet only 17 percent of operators added a new sauce, condiment or dressing to their menu in the past year. Christopher Gatto, CEC, Corporate Chef, Ken’s Foods, Inc., explores some of the real—and perceived—barriers that may be inhibiting innovation in this category.

“As chefs, we love the creative process and the art of menu development. The combining of flavors, cooking, testing, tasting and starting over until it’s right is what drives us. I’ve always looked at menu-planning as a way to push the boundaries, experiment and see how far the customer will let us go,” says Gatto. “But often, we wrestle with the thought of whether we should try to raise the bar or stick with time-tested classics.” After all, he notes, the menu must be executable and profitable, and labor can be another barrier that limits what can be done in the kitchen. “If you don’t have the labor or talent to make the product consistently, you may forgo adding something new.”

Should these reasons be allowed to stand against statistics that point to likely success? Nearly 60 percent of operators report that consumers are demanding more unique sauces/condiments/dressings, such as spicy, globally inspired and better-for-you options. Customers want flavors that are craveable, trend-forward and not easily replicated at home. And operators, who continually seek versatility in all ingredients, want proven successes they can cross-utilize across the menu.

Chefs and menu developers can travel a few different paths to discover effective solutions. One is taking the scratch-prepared route for a wholly unique recipe. While this may be an effective approach for some concepts, the associated costs and labor may be prohibitive. “Another barrier is that chefs often think they must make a sauce from scratch. But oftentimes, they can turn to a high-quality ready-to-use (RTU) version that can elevate menu development,” says Gatto. “And we make so many of them at Ken’s Foods.” Chefs can also use RTU sauces as a base component and add one or two ingredients to adapt the flavor profile.

FUNDAMENTAL FAVORITES

According to Gatto, ranch dressing and barbecue sauce have the greatest potential for innovative flavor play. With its craveable combination of buttermilk, herbs and spices, along with its creamy texture, ranch is a coveted accompaniment to everything from salads to wings to handhelds. “Chefs are also employing ranch as a flavor system on items like pretzels, chips, popcorn and pizza crust,” he says. Ranch partners well with other ingredients to create high-impact flavor bombs; consider garlic, onion, bacon, cheese, pesto, Worcestershire sauce, tomato paste, Sriracha and miso to start.

Meanwhile, barbecue sauce, another versatile ingredient for numerous menu applications, also can be transformed with various additions. Whether vinegar-based or tomato-forward, barbecue sauce can handle spice and heat, with complementary fruity notes. Take, for example, the addition of habanero or jalapeño with mango or peaches. In fact, says Gatto, “spicy kick” is a trend that continues to dominate. “It transcends borders and cultures and can add flavor depth, complexity and balance.”

With RTU ranch dressing and barbecue sauce in your cooler, you can lift the flavor experience of existing dishes, while allowing signature recipes to lead to the development of new menu additions. Ken’s Foodservice offers operators dozens of RTU sauce, dressing and condiment products in a dizzying array of flavors. Its Signature Sauce line takes an artisan approach, leading with bold flavors designed to reflect the interests of today’s foodie culture. The sauces range from Balsamic Fig Glaze to Chipotle Mayonnaise Sauce to Dill Pickle Aioli and several other trend-forward flavor combinations.

4X4 WAYS TO ELEVATE & CAPTIVATE

“A good sauce can elevate a dish from simple to outstanding,” says Gatto. Distinctive sauces can be an effective way to wake up familiar dishes that enjoy longstanding popularity with diners. The one-two punch of fresh but familiar is a solid entry point for testing the impact of signature sauces—housemade, RTU or a hybrid. Here, we present four favorite menu/dish categories, each with four examples of boundary-pushing menu inspirations featuring Ken’s Signature Sauces that are easy to execute and certain to intrigue.

Breakfast

Harissa paste is mixed with Ken’s Signature Garlic Aioli to produce a Harissa Garlic Aioli that is drizzled over a fried egg, Gouda slices, flat-leaf parsley and bacon piled on toasted white bread to create this Harissa Bacon Egg & Cheese Sandwich (top left).

The Crispy Chicken Dip’N Biscuit (top right) sees a fried chicken breast topped with sweet-and-sour pickles and an apple cider slaw of cabbage, carrots, apples and scallions mixed with Ken’s Apple Cider Vinaigrette. It’s finished with Ken’s Signature Chick’n Dip’n Sauce, a smoky flavor blend of honey mustard, tomato, garlic and dill.

To create this Southwest Smoked Salmon Benedict (bottom right), Ken’s Signature Green Chili Aioli (featuring a blend of poblano, jalapeño and serrano peppers) is spread on the heels of an English muffin and topped with smoked salmon, red onions and poached eggs. A generous helping of Chipotle Hollandaise (combining Ken’s Signature Chipotle Mayonnaise Sauce and hollandaise sauce) is poured over top, along with a sprinkle of chives.

Liven up your conventional breakfast sandwich offerings with this Egg and Avocado Panini (bottom left). Fresh takes start with the bread choice: a marbled rye, which gets a spread of Ken’s Signature Chipotle Mayonnaise Sauce, along with slices of pepperjack cheese and avocado, plus baby arugula and medium-cooked eggs. The signature sauce offers a mayo base accented with a blend of peppers, hickory smoke flavor, garlic and a touch of lime.

Appetizers

Combine several favorites with this Bacon Cheeseburger Flatbread (top left), featuring a Ken’s Signature Dill Pickle Aioli base and drizzle. This Signature sauce is one-of-a-kind, combining chopped dill pickles, pickle juice and dill weed. The flatbread crust is given a brush of the aioli before being topped with ground beef crumbles, diced bacon, shredded cheddar and mozzarella, chopped tomatoes and, to drive home the flavor profile, chopped sweet dill pickles.

Class up your appetizer offerings with this Tenderloin Crostini With Onion Confit And Dijon Horseradish Sauce (top right). Medium rare tenderloin rests atop onion confit on baked baguette slices. A dollop of Dijon Horseradish Sauce and a thin slice of Fresno chile top the meat, both lending a tangy kick of heat.

For this simple but elegant White Truffle Garlic Aioli Fries appetizer (bottom right), white truffle oil is added to Ken’s Signature Garlic Aioli and then poured over hot, crispy fries. Sea salt and rosemary leaves complete the build.

Patrons are unlikely to find this distinctive Roasted Butternut Squash and Shaved Brussels Sprouts Pizza (bottom left) at the joint down the street! Sage pecan pesto is brushed onto the crust, which is topped with equal parts smoked and regular mozzarellas, plus caramelized onions, roasted butternut squash and shaved Brussels sprouts. The crowning touch is a drizzle of Ken’s Signature Balsamic Fig Glaze, highlighting its smooth notes of sweet figs and aged balsamic.

Handhelds

A riff on a Cuban sandwich, the CubanO Fried Chicken Sandwich (top left) brings together a breaded fried chicken breast, ham slices, Swiss cheese, dill pickles, Ken’s Signature Brewpub Style Mustard Sauce and a housemade slaw all within a toasted, pressed French roll. Components of the slaw include angel hair coleslaw cabbage, jicama, carrot, cilantro, jalapeños and Ken’s Lime Vinaigrette Dressing & Marinade.

In this Chip Shop Burger (top right), the fries are part of the handheld, rather than served as a side. Two beef patties and two slices of cheddar cheese are topped with fries tossed in malt vinegar. Ken’s Signature Horseradish Aioli brings a welcome tang to the brioche buns.

In a fusion of classic Italian and American South favorites, the Fried Chicken Parmesan Sub (bottom right) brings on the crave. A breaded and fried chicken breast is topped with fresh tomatoes and both mozzarella and American cheeses. Sweet Baby Ray’s^® Garlic Parmesan Wing Sauce is spread on a semolina roll and the build gets a delicious drizzle of Ken’s Signature Basil Pesto Aioli, loaded with chopped basil, Parmesan and garlic.

The name says it all for this Meat Lover’s Panini (bottom left). Shaved roast beef, shaved ham, Genoa salami and bacon are piled high between two slices of sourdough. Swiss cheese, dill pickles and a generous slather of Ken’s Signature Bistro Sauce (stone-ground mustard spiked with horseradish, garlic and lemon notes) completes the impressive build.

Seafood

Ken’s Signature Creole Chili Pepper Sauce is a simple but flavor-forward means of differentiating this Eastern Shore Crab Cake Sandwich (top left) from the competition. The sauce will light up any dish with a spicy kick, thanks to its blend of Creole mustard, cayenne and jalapeño.

Bacon-wrapped anything is virtually guaranteed to entice diners, and these Bacon Wrapped Scallops (top right) won’t disappoint. Char grilled, they are served over garlic mashed potatoes and sautéed cabbage. A dollop of Green Chili Tartar Sauce—made from Ken’s Signature Green Chili Aioli and Ken’s Tartar Sauce —brings just a touch of heat.

Each of these New Orleans Oyster Po’boy Sliders (bottom right) features fried oysters, iceberg lettuce, dill pickles and tomatoes. But the flavor secret is found in Ken’s Signature Remoulade Sauce. Made with tomato, green onion, horseradish, creole-mustard and lemon, it’s a classic, says Gatto. “And classics are cyclical and keep resurfacing.”

Another way to elevate the iconic crab cake sandwich is to create a sun dried tomato basil aioli by adding chopped basil and sun-dried tomatoes to Ken’s Signature Garlic Aioli. It’s a simple execution that delivers a flavorful flourish to this Crab Cake Sandwich with Sun-Dried Tomato Basil Aioli (bottom left).

IT ALL ADDS UP TO A WIN

Sauces are flavor carriers and difference-makers on menus, providing distinctive pops that lift the taste experience of an entire dish. Use one-of-a-kind signature sauces to refresh current menu favorites, testing customer reception by introducing them as weekly specials or LTOs and building buzz. Need to boost traffic to your restaurant across the day? Problem solved.

Click here to order samples and discover more menu inspirations featuring the complete portfolio of Ken’s Foodservice sauce products.

*Datassential Keynote Report, Sauces, Condiments and Dressings, August 2022