Trending Now Sauces * * * * * * SEPTEMBER 2016 Strategic Insights & Category Management
In this issue 1 Alcohol Infusions 2 3 4 5 Housemade Preps Customizability Revamped Classics The Next Sriracha 2
Alcohol Infusions 55% increase in mentions of bourbon in dessert sauces over the past five years Operators are bringing the bar into the kitchen with craveable, alcoholinfused sauces. Such sauces are trending in virtually all meal parts, from entrees to desserts. They offer cobranding opportunities with wellknown beer, wine and spirit brands, such as the 19-year partnership between Jack Daniel s and TGI Fridays, in which Jack s Daniel s-infused glazes are a spotlight. Alcohol-infused sauces not only bring about complex flavor profiles but also a sense of premiumization to the dish. Increased Champagne- and Proseccoinfused sauces Brandy and rum showing up in sauces at high-end CDRs Even more cobranded sauces with bigname and regional beverage brands 3
Housemade Preps 53% of millennials are tempted by items boasting original sauces or ingredients only available at a particular restaurant Taking the time to make sauces on-premise pays off. For example, more than 40% of fast-casual consumers say they re willing to spend more housemade items. Sauces made in house add to the perception of freshness, healthfulness and seasonality. Plus, houseprepared sauces allow chefs to be creative in the kitchen and can often cut down on operating costs, as chefs can often cross-utilize ingredients that are already in the back of the house. Specialty and BYO pizza chains spotlighting housemade sauces Housemade sauces drawing on locally grown produce Hot sauces and ethnic condiments fermented in house 4
Customizability 50% prefer very spicy sauces 28% prefer moderately spicy sauces 22% prefer mild sauces making customizable sauces key to satisfaction Consumers (especially Gen Zers) demand customization in all areas of foodservice, and sauces are no exception. Witness the growing popularity of build-you-own pizza, pasta and salad chains: Customizable sauces and dressings are key to the appeal of these concepts. Growing numbers of barbecue, Mexican and other fastcasual chains are branching out with proprietary sauces, available self-serve use on tables and purchase at the register. Growing sales of house-branded sauces at LSRs BYOs embrace world flavors and their accompanying flavor-packed sauces Spread of self-serve and BYO sauce opportunities into FSRs 5
Revamped Classics French mother sauces like bechamel and hollandaise will always be menu stalwarts. But restaurants are increasingly putting new spins on these classics, as well as on traditional favorites like pesto, aioli, marinara and hummus. Add-ins to sauces like fresh herbs, seasonal produce and other unexpected ingredients heighten uniqueness and drive consumer satisfaction. 52% of consumers say they prefer restaurants to offer a range of sauces, from the unique to the familiar Sauce mashups, like pesto hummus or Sriracha mayonnaise Pestos featuring nontraditional nuts like hazelnuts and walnuts Spicy and colorful additions to traditionally bland white sauces, like chipotle hollandaise 6
The Next Sriracha Mentions of gochujang are up 13.3% on menus over the last year Sriracha has been, unquestionably, the hottest sauce (and even ingredient overall) on menus the past few years. The popularity of the Thai chili sauce has paved the way other ethnic sauces to make their way onto menus. And consumers are looking complex spicy flavors, not just pure heat. Especially trendy are ethnic hot sauces that introduce novel spices and flavor combinations. Operators are even finding new and unexpected ways to feature these sauces on menus. More Indian ghost pepper sauce callouts Asian-influenced hot sauces like sambal and gochujang Middle Eastern and North African heat from harissa, sumac and dukka-spiked sauces 7
Takeaways 1 Sauces are a safe way an operator to deliver a new experience and increase their value proposition to consumers through a distinctive addition. Consider the main components of the menu and how a sauce could create a unique twist to upgrade the experience the consumer. 2 3 Specialty sauces associated with a specific Operator can drive traffic and loyalty. Consider the development of a signature sauce to drive the value experience and differentiation. Asian and African flavors are a driving trend in the U.S. The multi-sensorial experience of the deep, rich colors, vibrant aromatics and balanced flavor complexity drive interest in these items. Consider using these flavors as a way to twist up a sandwich as a spread or +1 with Ranch dressing a new salad experience. They also make great drizzles on pizza or COP protein. 8