2. DIY saucing
Operators are using sauces as an inexpensive and easy customization tool. They’re key at Locol, Roy Choi and Daniel Patterson’s new fast-food spot in LA where chicken nuggets are served with green-goddess sauce and the cheeseburger gets an edge from “awesome sauce” made with garlic and gochujang. At Tava Indian Kitchen, with three locations in California, guests top burrotis (burritos wrapped in roti bread), Chipotle-style, with a choice of five sauces, including tamarind or yogurt raita.