Sauces have long been a way for operators to test out new flavors as well as bring a new twist to classic dishes. Now, operators are turning to upscale ingredients to create signature sauces that not only amp up flavor, but also the value proposition.
Baked Sweet Potatoes with sage butter at The Oceanaire Seafood Room
Center Cut Sirloin with Whiskey Glaze at TGI Fridays
SAFFRON SAUCE (pictured)
Grilled Seafood in saffron sauce at Trader Vic’s
WHITE WINE REDUCTION
Risotto Formaggi featuring white wine reduction at Bertucci’s Italian Restaurant
Source: Technomic Ignite Menu Data