IT ALL STARTED WITH A HUNGER TO BE THE BEST
Back in '85, Chicago's Chef Larry was making Sweet Baby Ray's in his basement. It was a family recipe, so he named the sauce after his little brother, a local West Side hoops legend. But what Larry didn't realize is that his brother's nickname would soon become a household name.
Eventually, Chef Larry took a chance and entered his recipe into the country's largest rib cook-off, the Mike Royko. Needless to say, Sweet Baby Ray's beat out nearly 700 competitors and became an overnight sensation.
Today, Sweet Baby Ray’s knows the secret to attracting diners is following the flavor trends. According to Technomic’s recent Flavor Consumer Trend Report, trending flavors on menus include sweet-and-spicy combos, bourbon-infused sauces, global spices, and nostalgic flavors with a twist. You’ll find them all in the Sweet Baby Ray’s® sauce line-up, including Sweet Red Chili, Garlic Parmesan, Jamaican Jerk, Korean BBQ, and Mango Habanero.
For operators looking to drive more wing volume - 39% of consumers say they are more likely to order a specific dish if it comes with a unique sauce, while 60% say their preferred method for restaurants to impart flavor is sauces. That’s great news for operators because sauces offer applications far beyond the wing and are a simple way to deliver customization and menu versatility without adding labor to the back of the house.
There's a lot going on out there. And Sweet Baby Ray's is on top of everything. With over 30 years of experience, there’s no denying that The Sauce is the Boss®.
Post sponsored by Ken's Foodservice
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