Are Flavor-Rich Sauces The Fastest Path to Profit?

Global flavor isn’t a niche anymore—it’s becoming the expectation. In fact, according to Datassential’s Global Flavors and Redefining American Restaurant Trends report, 69 percent of operators plan to expand their menus with globally inspired flavors, as guests continue to see bold taste experiences that still feel familiar. 

“The dominant trend right now is umami-rich flavor paired with heat that isn’t aggressive—often balanced with a touch of sweetness,” says Chef Tommy Hearn, corporate executive chef. “Guests are looking for depth and craveability more than pure spice. Sweet-heat combinations keep people coming back.” 

Leading the trend are Asian style appetizers, because they naturally deliver those flavors in familiar formats like dumplings, egg rolls, and crispy handhelds. “It’s not about making things hotter; it’s about richer, rounder flavors with just enough heat to make you want another bite,” Hearn says.

One of the biggest barriers to global menu expansion is the perception that it’s too complicated. The reality is, with the right products complexity disappears. “Premade, chef-crafted items like dumplings and potstickers take the guesswork out of execution,” Hearn says. “Chefs aren’t folding hundreds by hand—they’re finishing and plating with confidence.” 

Hearn speaks with operators all the time, and the number-one reason most avoid these trends is due to labor. “Operators don’t want to pull someone off their station to do something they’re not trained to do,” Hearn says. “Using the right products removes the friction entirely.”

For operators looking to modernize their appetizer lineup without adding labor, pre-prepared global inspired appetizers are a valuable tool. “Frozen doesn’t mean compromise, it means consistency and control,” Hearn says. CJ Schwan’s portfolio of frozen global inspired appetizers is designed for minimal prep and maximum impact. “Restaurants get scratch-level quality without the labor burden, and they hold beautifully during service. That’s how operators modernize their menus without blowing up the back of the house.” 

Operational ease is one reason Asian style appetizers have become the ultimate gateway to global flavors. “They’re bitesized, shareable, and built on formats guests already love,” Hearn says. “Letting operators layer in bold sauces or trending ingredients without reinventing the wheel. Guests feel like they’re trying something new, but it’s anchored in comfort.”

Korean flavors are trending heavily right now, with gochujang leading the way, up 48 percent menu penetration over the last four years, according to Datassential Global 2023. “Gochujang hits the sweet spot—literally,” Hearn says. “It’s spicy, savory, and slightly sweet, which makes it incredibly versatile. Chefs love it because it feels authentic and on trend, but it’s also easy to integrate into existing dishes. You don’t need to rebuild the menu to use it.” 

According to Datassential’s Global Flavors 2025, 81 percent of operators see sauces as the key to delivering global flavors—making ready-to-use options like bibigo™ Gochujang Hot & Sweet Sauce a practical entry point. “It adds depth without overpowering and works across proteins, vegetables, and even desserts,” Hearn says. That makes the sauce a versatile addition no matter where, or when, it ends up on the menu. Pairing a gochujang maple syrup with something like MINH^® Breakfast Egg Rolls provides a double dip of global fusion flavor. Plus, it’s just the beginning when it comes to pairing this savory Korean flavor profile with indulgent sweetness. 

Hearn recently used bibigo’s™ Gochujang Hot & Sweet Sauce in his “fried” ice cream—no fryer involved—using crushed cereal with just a few drops of gochujang as a binder. “The heat wasn’t the first flavor consumers noticed; it snuck up on them,” Hearn says. He’s also mixed gochujang into a simple powdered sugar glaze and drizzled it over snickerdoodles. “Once people taste it, it completely changes how they think about the ingredient,” he says. “That’s when you know a flavor really works.”

Ready-to-use gochujang sauce is an easy entry point for restaurant operators, or as Hearn calls it, plug-and-play. “Operators don’t need specialty sourcing or complex training,” Hearn says. “They can drizzle it, toss it, or dip it—and instantly deliver authentic Korean flavor.” 

Using gochujang this way is also how operators can easily give classic appetizers a Korean-inspired twist. For example, toss crispy wings in gochujang for a sweet-heat upgrade, drizzle over fried shrimp, or use as a dipping sauce for egg rolls. “It’s about layering flavor—not reinventing the dish,” Hearn says. “It’s one of the fastest ways to bring a trending flavor to menus without adding complexity.”

Hearn advises operators and chefs alike to lean on solutions built for their reality—choosing items that deliver authentic flavor while remaining operationally friendly. “Here at CJ Schwan’s flavor always comes first—if it doesn’t taste amazing, nothing else matters,” Hearn says. “We engineer for consistency and ease. Products that finish fast, hold well, and require minimal steps give operators confidence they execute flawlessly, even during the busiest shifts.” 

He also notes the next wave of trends isn’t about unfamiliar foods—it’s about globalizing comfort. “Operators will win by layering Korean and Pan-Asian flavors into formats guests already crave,” Hearn says. “Global flavors shouldn’t be isolated on the menu—they should be woven into burgers, bar food, and comfort classics. That’s what really resonates with guests.” 

Explore CJ Schwan’s Asian style appetizers and sauces to start globalizing comfort—one craveable bite at a time. 

By Abby Winterburn