Dipping sauces have the opportunity to be the new menu distinguisher, considering the American love affair with “dipable” fries and chicken strips. A restaurant that wants to liven things up, make news or play to ingredient and flavor trends need only launch some new dipping sauces.
And I’m not talking about BBQ, honey mustard and ranch (yawn).
After much research and anticipation, Popeye’s Louisiana Kitchen just launched six new dipping sauce flavors: Bayou Buffalo, Barbeque, Sweet Heat, Mardi Gras Mustard, Buttermilk Ranch and Blackened Ranch. I have to hand it to the chain; six sauces is ambitious, and the flavors play to the brand identity. I guess we couldn’t ask for more.
But I’d like to see more somewhere.
Wienerschnitzel just launched Der Chicken Dippers and thus comes dipping sauces…Sweet and Tangy BBQ, Spicy Buffalo Wing, and Creamy Ranch. OK, that’s a start. Next time, could we think of something a little more original? Maybe something German? Mustard is a German thing. Maybe something different (without using honey mustard or Dijon).
Earlier this year, Sonic announced its Jumbo Popcorn Chicken in a snack size for $1.99 after 8 p.m. with a choice of dipping sauces. I probably don’t need to rehearse the flavors. Yes, BBQ, honey mustard and ranch.
Restaurant chains would benefit from looking at trendy ingredients and concepts. The new LYFE Kitchen, founded by former McDonald’s executives who saw a niche for wholesome food, has baked sweet potato fries on the menu—served with agave ketchup. Now we’re talking. Agave is a buzz ingredient.
How about someone exploring the herb world for some new ideas that would wear the healthy halo. Consider yogurt and mint sauce, green chili and cilantro sauce or roasted garlic chipotle mayonnaise.
In fact, mayonnaise could be the foundation for any number of interesting dipping sauces. How about Cajun mayo sauce; mayo, lemon and garlic sauce; or ketchup, cayenne and mayo sauce?
It’s likely the reason for the ho-hum sauces currently at our disposal is that’s what consumers like and ask for. Maybe operators could introduce new sauces as limited-time promotions and build interest before all-out launches.
Otherwise, we’ll leave it to fine-dining restaurants that are all about innovation. They wear the hat well. Anyone want to take them on?
Tell me what you think.
Jody
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