, , & DRESSINGS a keynote

operator perspectives trending flavors & varieties on BOH & FOH every part of the menu

approach to signature sauces impact of premium descriptors

demographic influences & consumer & operator segment skews purchasing & applications

What’s your main squeeze? Though classic condiments like and mayo as well as dressings like caesar still reign supreme in their realms, ranch is finding its way onto every part of the menu and spicy global sauces like sriracha and are becoming household names. As American palates are changing and more varieties are becoming available, consumers and operators are reaching for a more varied group of sauces instead of the old standbys. Find out more with fact-based, actionable insights into the world of condiments, sauces, & dressings. CONDIMENTS, SAUCES & DRESSINGS: a keynote

Topics covered From the report

trending flavors on every part of the menu CONSUMERS o learn which flavor inclusions are growing in ketchup, , mayo, bbq , and more 39% prefer to see name-brand ketchup in restaurants o pinpoint top and growing condiments, sauces, & dressings all over the menu, including sandwiches, burgers, , pizza, wings, pasta, /tacos, and egg dishes 43% say that they are interested in trying new flavors and varieties on burgers impact of premium descriptors 39% learn about new condiments, sauces, & dressings from restaurant menus o understand how clean label impacts purchasing for both consumers and operators o discover where other premium attributes (such as organic, local brands, and premium 31% eat sriracha at least once per month ingredients) are worth a premium to consumers and operators

consumer & operator purchasing & applications OPERATORS o discover what factors lead consumers and operators to purchase one brand over another, 31% charge extra for at least one condiment, sauce, or dressing and how that differs across condiments, sauces, & dressings 58% say that trendy condiment varieties are worth a price premium o learn about the traditional and less typical ways that consumers and operators are using them o see how consumer behavior varies by generation, gender, and geographic location 24% are interested in more PCP formats/sizes

operator perspectives BOH & FOH 1,017 consumers from all 323 restaurant, on-site, and o learn about operator approaches to using condiments, sauces, and dressings in the back of generations and regions retail operators the house and presenting them in the front of the house o discover their key pain points related to packaging, sauces BOH, sauces FOH, and more

approach to signature sauces

o find out which signature sauces consumers are going out of their way for report x-tab tool webinar o learn how operators approach signature sauces

DOWNLOAD TODAY. Please contact Brian Darr at 312-655-0594 or [email protected]. SAMPLE SLIDES get the full report: 312-655-0594 or [email protected]

310-922-6299 | [email protected] | created 01.09.17 KEYNOTE DECEMBER 2018

Brian Darr condiments, sauces, & dressings 312-655-0594 [email protected] table of contents

key findings thought starters opportunities the takeaways

9 15 17

overview of sauces back of house landscape front of house signature sauces landscape & in foodservice & takeout

foodservice overview 28 56 63 72 81

consumer retail consumer consumer purchasing applications

perspectives 90 106

operator operator purchasing operator applications

perspectives 124 140

top & fastest growing notable sauce-centric ingredient spotlight flavor deep dives menu trends by menupart protein entrées 146 156 167 184

demographics exhibit guide appendices 192 195

condiments, sauces, & dressings 4 METHODOLOGY fielded online November 2018 1,017 consumers OBJECTIVES 323 operators - identify changing consumption patterns - 156 restaurant operators and attitudes related to condiments, - 118 onsite operators sauces, and dressings - 49 retail operators - gain insight into consumer purchasing behavior at retail and approach to full demographic info is available in the full report condiments, sauces, and dressings AFH - discover operator pain points related to condiments, sauces, and dressings FOH and BOH - discover the most commonly menued condiments, sauces, and dressings on each menupart and track those that are growing Slide Legend

In addition to custom research, this report taps into Datassential’s SNAP! suite of tools. Refer to the stripe on the left side of the slide and the icon on the bottom right corner to learn the source of the slide’s data.

Survey Data

condiments, sauces, & dressings 6 Haiku, Datassential’s new machine learning tool powered by the MenuTrends database, predicts trends with extraordinary accuracy.

How are we able to see into the future? Our Haiku engine accurately predicts future menu penetration through machine learning, a form of artificial intelligence. We’ve trained our learning algorithm with millions of cases of historic menu data going back more than a decade, and today Haiku can forecast future menu growth with high confidence. You can use these forecasts to assess the direction and velocity of trends.

Haiku Predicted vs. Actual Haiku Prediction vs. Actual Penetration, Penetration, 2014-2017 Average Across All Items

2013 2014 2015 2016 2017 one year forecast +0.13% Predicted 7.0% 11.3% 15.3% 18.2% Kale 5.4% Actual 9.3% 12.9% 15.4% 18.3% two year forecast +0.16%

Predicted 11.6% 12.4% 13.3% 14.1% Hummus 10.9% Actual 11.7% 12.6% 13.4% 13.8% three year forecast +0.14%

Predicted 4.3% 4.6% 4.9% 4.9% Lychee 4.1% four year forecast +0.15% Actual 4.3% 4.6% 4.7% 5.0%%

Questions about Haiku? Contact Jana Mann at 312-655-0622 or [email protected] condiments, sauces, & dressings 7 Consumers love a wide variety of condiments – flavor profiles as disparate as ketchup, maple , , sour cream, and are among the top 15 percent of most-loved and beverages overall.

% of consumers who Most Loved Condiments love or like

79% 78% 77% 73% 67% 65% 65% 63% 63% 62% 60% 56% 52% 44% 41%

Ketchup BBQ Maple Salsa Jam Mayo Sour Soy Yellow Hot Dijon Cocktail Whipped Sauce Syrup Cream Sauce Mustard Sauce Sauce Sauce Mustard Sauce Cream

97 97 96 94 90 87 87 85 85 84 83 82 78 73 65

Percentile Ranking Among All Foods, Beverages, and Brands

condiments, sauces, & dressings 8 Dressing & Sauce Consumption Frequency % selecting

Consume At Least Consume At Least Once Per Month Once Per Week

Ranch dressing 25% 44%

Ranch dressing and red 27% 29% pasta sauce are not only favorites, they also are 20% 25% the most frequently consumed, with four in 10 Caesar dressing 22% 22% consumers having them 18% 16% at least once a week. Weekly usage of most other sauces and dressings is only about half as high, although monthly consumption of all Red pasta sauce 34% 41% varieties is relatively consistent. Alfredo/white pasta sauce 27% 21%

Simmer/skillet sauce 21% 24%

Buffalo/wing sauce 22% 22%

A1: How often would you say you consume each of the following? Please consider all applications, including as a dip, a spread, a sauce, an n=1017 ingredient, etc., and consider times when you consume each one both at home and in restaurants or other eating establishments. Select condiments, sauces, & dressings 9 one per row. Spicy condiments top the list of products that operators say they are purchasing more of, although cheese sauce, salsa, and red sauce also are seeing sizable increases. Fewer than 10 percent report buying less.

Change in Condiment, Sauce, & Dressing Purchasing % selecting

Purchasing Increased Purchasing Decreased

40% 36% 32% 29% 29% 25% 22% 21% 20% 19% 19% 19%

1% 1% 2% 3% 3% 3% 4% 7% 6% 5% 6% 5%

Buffalo Hot Cheese Red pasta Ranch Whipped Caesar Maple Sriracha Salsa Ketchup sauce sauce sauce sauce dressing cream dressing syrup

(n=135) (n=135) (n=155) (n=119) (n=126) (n=114) (n=151) (n=129) (n=162) (n=160) (n=124) (n=157)

[Among those who purchase pre-made or speed scratch formats of each] Operator A14: How has purchasing of each of the condiments, n=varies sauces, & dressings that you offer changed in the past year? Select one per row. condiments, sauces, & dressings 10 Moderate heat is the level that appeals to the greatest number of consumers, but preferences otherwise are split between high spice or none at all, mildly spicy, or spicy-sweet. Younger consumer want more heat: one quarter say the spicier the better.

Preferred Heat Level For Spicy Condiments % selecting 18% 16% not spicy the spicier at all the better

28% DEMOGRAPHIC WATCH 19% moderately Around a quarter of Gen spicy Z and Millennials want mildly spicy 18% condiments to be as spicy, balanced spicy as possible; a quarter of Boomers by sweet prefer no spice at all.

B10: When it comes to condiments that can have varying spice levels, such as BBQ sauce, mustard, or , what is your preferred n=1017 spice profile/heat level? Select one. condiments, sauces, & dressings 11 Packaging, formats and flavors are the innovations that most interest operators, although one-quarter say they are satisfied with current offerings. Retailers want more portion-controlled options; global flavors appeal to on-sites.

Innovation Desired by Operators in Condiments, Sauces, & Dressings % selecting

More PCP formats/sizes 24%

More sauce bottle sizes 23%

Additional flavors of classic sauces/condiments 22%

More customizable options 19%

More sauce/condiment varieties in PCPs 18% SEGMENT WATCH More globally-inspired options 18% Retail operators are especially interested in new More case sizes 17% PCP formats and new sauces in PCPs; on-site operators are more interested in more Recipe suggestions 13% globally-inspired options.

None of the above 27%

Operator A15: When it comes to the condiments, sauces, & dressings that you offer in your operation, which of the following would you n=323 like to see from suppliers? Select all. condiments, sauces, & dressings 12 Where Condiments are Used in Operations % selecting

ONLY in Back ONLY in Front In BOTH FOH & BOH of House of House

Steak sauce (n=120) 8% 43% 49% Maple/pancake syrup (n=161) 12% 40% 48% Jam/jelly (n=160) 14% 39% 48% (n=157) 23% 36% 41% Most condiments are Mustard (n=163) 12% 53% 35% used in both the front Hot sauce (n=161) 7% 58% 35% and back of the house. Ketchup (n=164) 7% 60% 34% Products that are usually applied after a dish as been served, such Sriracha (n=135) 16% 61% 24% as , syrup, and jam, Honey (n=155) 19% 58% 23% are more likely to be exclusively Salsa (n=160) 21% 59% 19% at the table. Mayonnaise (n=161) 25% 58% 17% Dessert sauce (n=145) 40% 43% 17% Whipped cream/topping (n=158) 44% 42% 15% Cheese sauce (n=138) 51% 37% 12% BBQ sauce (n=162) 22% 67% 12% Soy sauce (n=147) 23% 67% 10% Sour cream (n=159) 26% 64% 9%

[Among those offering each one] Operator A3: In what part(s) of your operation do you use each of the condiments, sauces, & dressings that you offer? By “front of house” we mean n=varies those that are directly accessible to diners (e.g., bottles of ketchup, mustard dispenser, mayo caddy). Select one per row. 13 Six out of 10 operators who serve condiments, sauces, and dressings in the front of the house offer them on a condiment bar. Portion-control packs are the most common format, while pumps and branded bottles are equally offered.

Operator Approach to FOH Condiment Bars % selecting Do you offer a FOH What formats are offered? condiment bar?

Portion-control packs 65%

59% Yes Pump dispenser and cups 43%

SEGMENT WATCH

Seven in ten on-site operators offer a Branded bottles 42% condiment bar; only one in three restaurant operators offer one. 41% No Unbranded bottles 15%

n=323; [Among those who offer condiments, sauces, or dressings FOH] Operator B1: Do you offer a front-of-house condiment bar in your operation? Select one. [Among those who offer a 14 n=117 condiment bar] Operator B3: How are condiments, sauces, and/or dressings served on your front-of-house condiment bar? Select all. Portion-control packs are the most common format used for condiments in take-out orders, while plastic cup/lid combos are more prevalent for dressings and sauces. At least one in five operators who offer soy sauce, hot sauce, or red sauce do not pack it to go; PCP innovations could help these operators.

Offering Condiments, Sauces, & Dressings To Go % selecting

Offer in PCP Offer in Cup with Lid Do Not Offer To Go

71% 72% 65% 63% 63% 62% 57% 50%

40% 40% 35% 34% 34% 32% 31% 25% 26% 21% 19% 18%

10% 10% 7% 5% 5% 3% 2%

Red Sauce/ Ketchup Mustard Mayonnaise Soy Sauce Salad Dressing BBQ Sauce Hot Sauce Salsa Marinara (n=202) (n=192) (n=190) (n=170) (n=134) (n=177) (n=101) (n=136) (n=208)

[Among those who offer delivery or takeout AND each one] Operator B10: How do you offer each of the following sauces for n=varies delivery/takeout? Select one per row. condiments, sauces, & dressings 15 Package size and brand preference dictate retail ketchup purchases, although low price and package format (glass vs. plastic) are nearly as important. Branding messages should target a range of priorities.

5-pt. scale, Factors Impacting Brand Selection: Ketchup top 2 box

Package size 74%

Preferred brand 71%

Lowest price 69%

Package format 67%

Shelf stable 66%

What others in my household prefer 59%

Specific flavor profile 56%

Nutritional profile 47%

[Among those who eat each one at least once per month and eat at home] A9: When you are purchasing [PIPE] in the grocery store or n=319 another retail outlet, how important are each of the following factors in deciding which brand you will buy? Select one per row. condiments, sauces, & dressings 16 Favorite Condiments to Accompany Sandwiches % ranking 1-3

Ranked #1 Ranked #2 Ranked #3 % selecting in top 3

Mayonnaise/ 38% 15% 9% 62% Mayo rules as the preferred sandwich Mustard 14% 27% 13% 54% condiment, although mustard is a close Ketchup 11% 11% 15% 37% second (perhaps as a low-fat option or Honey mustard dressing/sauce appealing foil to deli 6% 9% 10% 25% meats). Other sauces and dressings likely have specific Ranch dressing/sauce 7% 6% 11% 24% applications, such as cheese sauce on a cheesesteak or ranch as a creamy counterpoint BBQ sauce 6% 8% 8% 22% for buffalo chicken.

Cheese sauce 5% 6% 10% 20%

Hot sauce 4% 5% 6% 15%

B1: What are your three favorite condiments to accompany [PIPE]? Please rank your choices from 1 to 3, with the option ranked #1 n=590 being your favorite. Rank 1-3. condiments, sauces, & dressings 17 Gochujang A savory, sweet, and spicy fermented chili paste native to Korea. predicted penetration Penetration growth 2014-2018: +492% predicted growth 2018-2022: +99% 2.9% MAC™ Stage: inception 2.5%

2.2%

1.8%

1.5%

1.1%

0.8%

0.5% 0.2% 0% 0% 0% 0% 0% 0.1% 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 2019 2020 2021 2022

condiments, sauces, & dressings 18 Mustard’s ability to blend with a wide range of flavors opens the door to myriad varietal menu mentions, with honey mustard the most common. The fastest growing mustards include both traditional yellow and whole grain as well as more trend-forward combinations with bourbon and miso.

ranked by ranked by Most Menued Mustard Varieties penetration Fastest Growing Mustard Varieties 4-year growth

2018 Penetration 4-Year Growth 2018 Penetration 4-Year Growth

Honey Mustard 24% +0% Bourbon Mustard <1% +300% Dijon Mustard 6% -12% Miso Mustard <1% +160% Spicy Mustard 4% +5% Pickled Mustard 1% +69% Whole Grain Mustard 2% +8% Yellow Mustard 2% +44% Maple Mustard <1% +60%

Mustard Seed 2% +41% Yellow Mustard 2% +44% Dijonnaise 2% +39% Beer Mustard 1% +41% Pickled Mustard 1% +69% Brown Mustard 1% -2% 2% +41% Creole Mustard 1% +2% Dijonnaise 2% +39%

Deli Mustard 1% +0% Whole Grain Mustard 2% +8% Beer Mustard 1% +41% Sweet Mustard 1% +5% Sweet Mustard 1% +5% Spicy Mustard 4% +5% Miso Mustard <1% +160% Maple Mustard <1% +60% Creole Mustard 1% +2%

+++ indicates growth greater than +400%

PENETRATION: of all restaurants, % that offer… condiments, sauces, & dressings 19 ’s eponymous dressing appears on most salad menus, while lighter vinaigrette is nearly as common, and consumer favorite ranch continues to grow. Global influences distinguish most of the fastest-growing.

ranked by ranked by Most Menued Sauces on Salad penetration Fastest Growing Sauces on Salad 4-year growth

2018 Penetration 4-Year Growth 2018 Penetration 4-Year Growth

Caesar 53% -2% Lemon <1% +395% Vinaigrette 48% +9% Harissa <1% +222% Balsamic 26% +6% Sriracha 1% +217% Ranch 21% +11% Spicy Mayo <1% +197% Greek 19% +1% Sweet Chili Sauce <1% +148% Balsamic Vinaigrette 19% +5% Romesco <1% +148% Mustard 10% -1% Chimichurri <1% +110% Sour Cream 8% -12% Green Goddess Dressing 1% +102% Bleu Cheese Dressing 8% +1% BBQ <1% +98% Olive Oil 8% -3% Jam <1% +98% Chipotle 7% +10% Greek Vinaigrette 1% +94% Lemon Dressing 6% +38% 1% +84% Italian Dressing 6% +17% Buttermilk Dressing 1% +83% Lime Dressing 6% +17% Tzatziki 1% +80% Mustard Dressing 6% -10% Bacon Ranch <1% +73%

PENETRATION: of all restaurants offering salad, % that offer… condiments, sauces, & dressings 20 High-scoring center-of-plate pork dishes tend to pair fruity sauces and glazes with savory items like mashed potatoes, bacon, or cheese.

UNQ/UPI Quadrant Sauce-Centric Center-of-Plate Pork Entrée Examples: Safe Experimentation

new sauce-centric pork entrées with high unbranded purchase intent and high uniqueness*

Bennigan’s Copeland’s Passionfruit-Glazed Pork Chop Brandy Glazed Pork Chop Bone-in, thick cut pork chop seasoned and Roasted thick cut pepper crusted pork grilled to perfection. Brushed with our chef- chop glazed with a brandy peach sauce inspired passionfruit glaze and served with and peach slices. Served with choice of roasted garlic mashed potatoes and brussels sprout hash, mushroom dressing or broccoli sauté. Truly one of a kind! any signature side. UPI* UNQ* UPI UNQ 81 64 61 87

Daily Grill Fatz Café Blackberry Pork Chop The Tennessee Trio 14 oz. double cut chop with a Washington Two bone-in grilled pork chops sauced in berry sauce and served with spinach our peach whiskey BBQ sauce topped with mashed potatoes. crispy bacon and melted Monterey Jack and cheddar . Served with our housemade potato salad and freshly fried UPI UNQ UPI UNQ pork skins. 70 97 68 94

* Note: Unbranded Purchase Intent (UPI) and Uniqueness (UNQ) scores are normalized percentile rankings compared with all other new menu items. condiments, sauces, & dressings 21 exhibit guide

22 exhibit guide The Takeaways 8 Operator: Salad Dressings Offered by 41 Operator: Where Dressings & Sauces are 60 Segment Used in Operations Key Findings 9-14 Operator: Sauce Bases Purchased by 42 Operator: Approach to Charging Extra for 61 Thought Starters 15-16 Segment & Sauce Base Applications Condiments, Sauces, and/or Dressings Opportunities 17-23 Operator: Change in Condiment, Sauce, & 43 Overview Recap 62 Dressing Purchasing Menu Favorites & Rapid Trends 24-25 Operator: Approach to Globally-Inspired 44 Condiments & Sauces MAC 26 Front of House 63 Condiments Salad Dressings MAC 27 Operator: Approach to Unique BBQ Sauces 45 Operator: Approach to FOH Condiment 64 Consumer: Preferred Heat Level for Spicy 46 Bars Landscape 28 Condiments Operator: Condiments, Sauces, & Dressings 65 Consumer: Sources of Information on 47 on Condiment Bars Consumer: Most Loved Condiments 29 Condiments, Sauces, & Dressings Consumer: Condiment Bar Attribute 66 Consumer: Condiment Consumption 30 Operator: What characteristics define a 48 Importance Frequency clean label condiment, sauce, or Operator: Top Condiments, Sauces, & 67 Consumer: Change in Condiment 31 dressing? Dressings on FOH Tables Consumption in the Past Year Operator: Innovation Desired in 49 Operator: Condiments, Sauces, & Dressing 68 Consumer: Condiment Consumption: At 32 Condiments, Sauces, & Dressings Formats on FOH Tables Home vs. Away from Home Operator Verbatims: Condiments Purchased 50 Consumer: Desirability of Branded 69 Consumer: Most Loved Salad Dressings 33 for Specific Menu Items Condiments, Sauces, & Dressings AFH Consumer: Most Loved Sauces 34 Landscape Recap 51-54 Operator Verbatims: Pain Points Related to 70 Consumer: Salad Dressing & Sauce 35 Condiments, Sauces, & Dressings FOH Consumption Frequency Condiments, Sauces, & Dressings in 55 Front of House Recap 71 Consumer: Change in Dressing & Sauce 36 Foodservice Consumption in the Past Year Back of House & Takeout 72 Consumer: Dressing & Sauce Consumption: 37 Overview 56 At Home vs. Away from Home Operator: Condiment, Sauce, & Dressing 73 Consumer: Condiment, Sauce, & Dressing 38 Operator: Attitudes Toward Purchasing 57-58 Equipment Used BOH Preferences: Difference by Demographic Condiments, Sauces, & Dressings Operator Verbatims: Pain Points Related to 74 Operator: Condiments Offered by Segment 39 Operator: Where Condiments are Used in 59 Condiments, Sauces, & Dressings BOH Operator: Sauces Offered by Segment 40 Operations

condiments, sauces, & dressings 23 exhibit guide Back of House & Takeout, continued Consumer Perspectives 89 What are the top condiment 108 accompaniments for…? Operator: Condiments, Sauces, & Dressings 75 Consumer Retail Purchasing 90 Favorite Condiments to Accompany French 109 Customized In-House Fries Operator Verbatims: How are condiments, 76 Attitudes Toward Condiments, Sauces, & 91-92 Favorite Condiments to Accompany 110 sauces, & dressings customized? Dressings Chicken Tenders Operator: Approach to Offering Takeout & 77 When choosing a brand, what condiments 93 Favorite Condiments to Accompany Burgers 111 Delivery are chosen because…? Favorite Condiments to Accompany Pizza 112 Operator: Offering Condiments, Sauces, & 78 Factors Impacting Brand Selection: Ketchup 94 Favorite Condiments to Accompany 113 Dressings To Go Factors Impacting Brand Selection: Mustard 95 Sandwiches Consumer: Interest in Condiment & Salad 79 Factors Impacting Brand Selection: 96 Favorite Condiments to Accompany Wings 114 Dressing Formats for Takeout/Delivery Mayonnaise Consumer Verbatims: Unusual Uses for 115 Back of House & Takeout Recap 80 Factors Impacting Brand Selection: BBQ 97 Condiments at Home Factors Impacting Brand Selection: Salsa 98 Uses for Red Pasta Sauce at Home 116 Signature Sauces 81 Factors Impacting Brand Selection: Hot 99 Uses for Alfredo/White Pasta Sauce at Home 117 Sauce Uses for Buffalo/Wing Sauce at Home 118 Consumer: Approach to Signature Sauces, 82 Factors Impacting Brand Selection: 100 Uses for Simmer/Skillet Sauce at Home 119 Condiments, & Dressings Jam/Jelly Uses for Salad Dressings at Home 120 Consumer Verbatims: Memorable Signature 83 Factors Impacting Brand Selection: Salad 101 Consumer Applications Recap 121-122 Sauces Dressing Consumer: Which Restaurant Signature 84 Interest in Premium Attributes Across 102 Operator Perspectives 123 Sauces are Top of Mind? Condiments, Sauces, & Dressings Operator: Approach to Signature Sauces, 85-86 Retail Outlets Used for Condiments, Sauces, 103 Operator Purchasing 124 Condiments, & Dressings & Dressings Operator: Interest in Prep Methods for 87 Consumer Retail Purchasing Recap 104-105 Signature Sauces Condiment Formats Purchased 125 Sauce & Dressing Formats Purchased 126 Signature Sauces Recap 88 Consumer Applications 106 Condiment Package Sizes Purchased 127 Sauce & Dressing Package Sizes Purchased 128 Preferred Foods for Trying New Condiment 107 Operator Verbatims: Packaging Pain Points 129 Flavors Types of Condiment Brands Purchased 130

condiments, sauces, & dressings 24 exhibit guide Operator Purchasing, continued Inception: Romesco 148 Most Menued Sauces on Hot Dogs & 171 Adoption: Tahini 149 Handheld Proteins Types of Sauce & Dressing Brands Purchased 131 Adoption: Harissa 150 Most Menued & Fastest Growing Sauces on 172 Percentage of Operators Consider 132 Adoption: 151 Pizza Condiment, Sauce, & Dressing Brands Adoption: 152 Most Menued & Fastest Growing Sauces on 173 Pasta Dishes Important Adoption: Gochujang 153 Most Menued & Fastest Growing Sauces on 174 What condiment brands are more likely to 133 Proliferation: Sriracha 154 be chosen because…? Mexican Dishes Ubiquity: Ranch Dressing 155 Reasons Why Brand Is Important For… 134 Most Menued & Fastest Growing Sauces on 175 Percentage of Operators Switching Brands 135 Egg Dishes Flavor Deep Dives 156 in the Past Year Most Menued Sauces on Breakfast Starches 176 Operator Verbatims: Why did you switch 136 Most Menued & Fastest Growing Sauces on 177 brands of condiments, sauces, and/or Condiment and Dressing Penetration Time 157 Other Entrées dressings? Trend Most Menued & Fastest Growing Sauces on 178 Interest in Premium Attributes Across 137 Most Menued Ketchup Varieties 158 Wings Condiments, Sauces, & Dressings Most Menued Mustard Varieties 159 Most Menued & Fastest Growing Sauces on 179 Operator Purchasing Recap 138-139 Most Menued Mayo Varieties 160 Other Appetizers Most Menued Aioli Varieties 161 Most Menued & Fastest Growing Sauces on 180 Operator Applications 140 Most Menued BBQ Sauce Varieties 162 Other Sides Most Menued Ranch Varieties 163 Most Menued Sauces on Desserts 181 Operator Applications for Condiments 141 Most Menued Vinaigrette Varieties 164 Top & Fastest Growing by Menupart Recap 182-183 Operator Applications for Red Pasta Sauce 142 Flavor Deep Dives Recap 165-166 Operator Applications for Salad Dressings 143 Notable Sauce-Centric Protein Entrées 184 Operator Applications Recap 144 Top & Fastest Growing by Menupart 167 Limited Time Offer & New Menu Item 185 Distribution Menu Trends 145 Most Menued & Fastest Growing Sauces on 168 Sandwiches Sauce-Centric Center-of-Plate Chicken 186 Entrée Examples: Safe Experimentation Ingredient Spotlight 146 Most Menued & Fastest Growing Sauces on 169 Burgers Sauce-Centric Center-of-Plate Beef Entrée 187 Most Menued & Fastest Growing Sauces on 170 Examples: Safe Experimentation Haiku Overview 147 Salad

condiments, sauces, & dressings 25 exhibit guide Notable Sauce-Centric Protein Entrées, continued

Sauce-Centric Center-of-Plate Pork Entrée 188 Examples: Safe Experimentation Sauce-Centric Center-of-Plate Entrée 189 Examples: Safe Experimentation Notable Sauce-Centric Protein Entrées 190 Recap

Appendices 191

Demographics 192

Consumer Demographics 193 Operator Demographics 194

condiments, sauces, & dressings 26 a Datassential solution

Contact Brian Darr: 312-655-0594 [email protected]

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