Tackling the 29 Percent Increase in Food Costs

Consider the terms scalability, trendiness, customization, and virality. These are factors that can determine success or failure for full-service restaurants navigating shifting consumer demands and economic constraints. There’s no single solution for operators to meet these challenges, but there are strategies they can implement to run more efficient, adaptable businesses.

Many suppliers make bold claims about being the key to success for operators looking to scale or tackle industry-wide challenges like labor shortages, rising food costs, and the relentless pace of shifting trends. In fact, according to the National Restaurant Association, food costs have increased by 29 percent over the past four years, and menu prices have increased on average by 27.2 percent. Menu prices are now at the breaking point where consumers are feeling less comfortable and operators still need to maintain a typical profit margin of 3–5 percent.

“Operators today face intense competition and must constantly innovate to stay relevant,” says Esther Chen, research and development manager at HACO Culinary*. Often, the smallest change can result in the biggest impact and that is why sauce is key to many operations’ brand identity and financial success. Flavor packed, trend conscious, and versatile, the perfect sauce, dressing, or marinade can serve as a restaurant’s secret weapon. 

“Consumers expect customization, plant-forward options, and globally inspired flavors, all while operators try to maintain simplicity in execution,” Chen says. “That’s where we step in—our sauces and dressings help them keep up with trends without overcomplicating their operations.”

LTOs are widely known to be revenue generating and foundational in driving traffic. Ninety-one percent of consumers are more inclined to visit a restaurant that offers new items according to a recent report by Circana. But LTOs can also hinder speed of service and back of house efficiency if not executed properly. Suppliers like Girard’s Food Service Dressing can ensure ease of operations, consistency, scalability, and trendiness when looking at menu and flavor innovation. 

“Sauces allow operators to build on existing menu favorites without adding a ton of new ingredients,” says Dulce Patron, marketing manager for HACO Culinary. “If a restaurant already has a popular chicken dish, simply introducing a new sauce can create a fresh, limited-time offering. It’s an easy and cost-effective way to generate excitement and bring customers back.”

Customers want fresh, new, exciting, and bold flavors, and they want it to meet their culinary interests and their dietary needs. “Diners expect options that fit their dietary needs, and dressings and sauces are an easy way to provide that,” Patron says. “Offering plant-forward, vegan, or calorie-conscious sauces allows restaurants to cater to a wider audience without making drastic changes to their menu.” 

In 2025, most operators cannot afford to overhaul a menu to cater to various consumer preferences, but sauces are an easy way for consumers to feel heard and for operators to remain trendy while not burdening operational efficiency.

For large chains looking to customize their flavors for local preferences, ensuring brand identity remains consistent can be challenging. However, it is often necessary to curate menus and flavors to appeal to regional tastes and trends and to maximize profits. 

“A sauce that resonates in California might not work in the Midwest—flavor preferences vary across the U.S.,” Patron says. “That’s why we analyze regional trends to help operators create menu items that will truly connect with their audience. Customization isn’t just about ingredients; it’s about understanding the market.”

“Trends shift fast, especially with AI and social media. One day, dill pickle flavor is everywhere, and the next, we’re back to Green Goddess,” Patron says. “Restaurants need solutions that allow them to pivot quickly, and sauces provide that adaptability.” 

In an industry where consumer preferences can change overnight, operators must find ways to stay relevant without constantly revamping their menus. Sauces and dressings offer an easy, cost-effective solution—allowing restaurants to introduce trending flavors, refresh existing dishes, and create limited-time offerings without adding complexity to the kitchen. With Girard’s Food Service Dressings, operators have access to a diverse range of on-trend, high-quality sauces designed to help them keep up with shifting tastes while maintaining consistency and efficiency.

Staying competitive in 2025 means embracing adaptability, customization, and scalability—while still delivering the bold flavors customers crave. The right sauce or dressing can transform a menu, making it easier for operators to keep up with trends, maintain consistency, and drive profitability.

That’s where Girard’s Food Service Dressings comes in. With a diverse portfolio of trend-driven, high-quality sauces and dressings, Girard’s Food Service Dressings helps operators create signature flavors, streamline LTO execution, and cater to evolving consumer preferences—without adding complexity to their kitchens. Whether it’s plant-forward options, global inspirations, or custom flavor solutions, Girard’s Food Service Dressings provides the tools operators need to stand out in a crowded market.

For more information on how to create your own viral sauce visit Girard’s Food Service Dressings website. 

By Ya’el McLoud

*HACO Culinary is the parent entity of Girard’s Food Service Dressings and Plochman’s Mustards.