Consultative Selling: Sample Nontraditional Condiments to Enhance Burger Sales

But taking time to present condiment ideas that go beyond the basics can add sizzle to sales and help customers make their burgers special. Restaurant Business food editor Patricia Cobe in this month’s Foodservice Buyer points out opportunities to use nontraditional condiments as a simple way to “signaturize” and upsell burgers.

The most popular burger toppings in use in foodservice (beyond ketchup, mustard, mayo and relish) are BBQ sauce, guacamole, ranch dressing, salsa, teriyaki and spicy Buffalo sauce, according to Dataessentials MenuTrends Direct. Others include aioli, hickory, chipotle mayo, horseradish and honey mustard – all of which Dataessentials says are currently offered as burger toppings by less than 2 percent of chain and independent operators tracked. That spells strong opportunity for DSRs to introduce some new flavors and profitable new ideas.

Check out what’s on your order guide in the way of prepared, ready-to use condiments that could be used to create special, signature burgers. Better yet, take a look at the full range of condiments and sauces, herbs and spices already in a customer’s inventory. Chances are there’s a lot there that could be mixed and matched and cross-utilized as burger/sandwich toppings. If your culinary skills are limited, call in your executive chef to develop some applications and schedule time for sampling. While you’re at it, think about opportunities not just to sell new and different condiments, but also to expand burger choices on the menu to include turkey, chicken and vegetarian options. Be sure to price out the upgraded burgers out and suggest enhanced menu prices that reflect the added value.

For inspiration/ideas visit www.monkeydish.com and enter search keyword burgers.


More from our partners