Remember when Sriracha was the buzzword dominating restaurant kitchens? Then we watched Korean gochujang and Tunisian harissa pepper-based sauces overtake menus. The widespread popularity of these ingredients has helped foodservice leaders understand the influence international flavors can have on attracting customers.
But while Sriracha, gochujang and harissa continue to find favor with consumers and operators, the foodservice community awaits the next big global hit to transform menus.