SELLING WITH SAUCE

Sauces have long been a way for operators to test out new flavors as well as bring a new twist to classic dishes. Now, operators are turning to upscale ingredients to create signature sauces that not only amp up flavor, but also the value proposition.

SAGE BUTTER
Growth  11.1%
Baked Sweet Potatoes with sage butter at The Oceanaire Seafood Room

WHISKEY
Growth  11.1%
Center Cut Sirloin with Whiskey Glaze at TGI Fridays

SAFFRON SAUCE (pictured)
Growth  8.3%
Grilled Seafood in saffron sauce at Trader Vic’s

WHITE WINE REDUCTION
Growth  7.7%
Risotto Formaggi featuring white wine reduction at Bertucci’s Italian Restaurant

Source: Technomic Ignite Menu Data