Being “in the red” typically isn’t a good thing, but for restaurant menu developers crafting new sauces for their dishes, it certainly is.
Red-colored sauces, specifically tomato-based sauces, are menued more than any other type, according to Technomic’s exclusive menu-tracking database, MenuMonitor. At limited-service restaurants (LSRs), the three most-menued sauces are marinara, barbecue and tomato. At full-service restaurants (FSRs), barbecue, marinara and cream sauces take top honors.