Special Sauces

Condiments are no longer just finishing touches—they've become one of the easiest ways for operators to differentiate familiar menu items and build craveability.

Three in five consumers are interested in restaurants offering signature sauces, condiments or dressings, and 60% look forward to a restaurant's unique sauces when deciding where to eat, according to Datassential's 2025 Sauces, Condiments & Dressings report. Millennials and Gen Z are leading demand for bold, customizable flavors that feel unique to an operation.

That demand is showing up across menus, as consumers seek more opportunities to personalize familiar favorites. From burgers and fries to sandwiches, grilled meats and salads, condiments and sauces have become one of the simplest ways to deliver big flavor without adding operational complexity.

Young Diners Fuel Condiment Growth

Younger consumers continue to drive experimentation with sauces, dips and globally-inspired flavors.

Datassential reports that Gen Z and Millennials are the consumers most interested in signature sauces and dressings, while bold flavors such as gochujang, mango habanero, Nashville hot and chili crisp continue to gain menu penetration—especially when combined with familiar flavors and formats like burgers, fries and chicken sandwiches.

Hot honey as a flavor combo continues to top the charts, with a 279% four-year menu growth nationwide with honey garlic close behind at a 209%, according to Datassential.

Classic Combos Still Win

Even as operators experiment with new flavors, classic condiment combinations remain the foundation of many best-selling menu items.

Ketchup, mustard, mayonnaise and pickle relish continue to anchor burgers and sandwiches, but operators are increasingly building on these classics—by combining them together. Smash burgers, which grew 79% on menus this past year, according to Datassential, and are expected to grow a whopping +862% on menus over the next four years, often feature a classic “special sauce” or “comeback sauce” made with these condiments.

Even just the addition of pickles to any condiment or handheld can peak consumer interest, especially younger diners. Datassential research reports that 59% of Gen Z consumers like or love pickles.

“Our pickle ketchup brings brightness and acidity that cuts through the richness of grilled meats,” says Kraft Heinz Corporate Chef Duane Gojsovich.

Flavored Mayonnaise is Changing the Spread Game

Mayonnaise continues to evolve well beyond a sandwich spread, primarily as flavored aioli, up 14% on menus nationwide this year, according to Datassential.

Chipotle mayo, roasted garlic aioli, spicy ranch and other globally-inspired mayos are finding their way onto chicken sandwiches, burgers, wraps and fries as operators look for simple ways to add premium flavor, Datassential reports.

“Our creamy Kraft Mayonnaise forms the base of every great summer slaw, sandwich and aioli,” Gojsovich says.

The opportunity is significant. According to the third-party research firm, fewer than half of operators currently offer signature sauces or dressings, leaving considerable room for differentiation through proprietary or customized condiment programs.

BBQ Sauce Evolves Beyond the Backyard

Barbecue sauce remains a summer staple, but today's diners are looking for more complexity than traditional sweet-and-smoky profiles alone.

Datassential's latest menu research shows consumers continue to gravitate toward balanced sweet, spicy and globally-inspired flavors. Hot pepper sauce has grown more than 3,100% on menus, while Mike's Hot Honey has increased more than 1,200% and chamoy nearly 700%, reflecting consumers' appetite for layered flavor combinations rather than single-note heat.

That creates opportunities for operators to purchase or pair classic barbecue sauces with spicy, tangy or globally inspired ingredients to create signature glazes, sandwich sauces and dipping options that stand apart from the competition.

Whether it's a classic smash burger, crispy chicken sandwich or barbecue favorite, condiments, sauces and dressings remain one of the fastest and most cost-effective ways for operators to refresh menus, create signature flavors and introduce new flavors to keep guests coming back for more.

*No artificial ingredients. Minimally processed.