Sauce guides and recipes
Buying guides for restaurants, simple recipes for fries, wraps and burgers, and ideas for getting more from every pouch.
RecipesBurger sauce recipe with mayonnaise and ketchup: home and burger shop batches
A simple burger sauce from mayonnaise and ketchup, with home and shop batch sizes, a zinger-style sauce and cost per burger.
IdeasChilli garlic sauce: 10 ways to use it on a restaurant menu
Ten ways to use chilli garlic sauce in a restaurant: dips, wraps, spicy mayo, glazes and more, with ratios, portions and costing.
RecipesGarlic mayo and shawarma sauce recipe: home and shop batch sizes
Garlic mayo and creamy shawarma sauce from ready mayonnaise, with home and shop batch sizes in grams, costing, food safety and variations.
Restaurant guideHow to choose a sauce supplier for your restaurant: a 12-point checklist
A 12-point checklist for choosing a mayonnaise, ketchup or chilli sauce supplier in Pakistan, with a quote template and a scorecard.
Restaurant guideHow to cost your menu and control sauce costs in a restaurant
Work out food cost percentage, cost per portion and selling price with a worksheet, a worked example and ways to control sauce costs.
Restaurant guideHow to plan sauce stock for busy seasons, weddings and events
Forecast sauce use before busy seasons, weddings and events with past sales, growth, buffers and lead times. Includes a stock plan table.
Buying guideKetchup price in Pakistan: bulk pouch or sachet for your restaurant?
Compare a 4 kg ketchup pouch with 9 g sachets for a restaurant or delivery kitchen: portions, cost per serving, packing and which suits you.
Buying guideMayonnaise price in Pakistan: a buying guide for restaurants and caterers
How restaurants in Pakistan should compare mayonnaise prices: price per kg, cost per portion, supplier questions, sample tests and a quote checklist.
Restaurant guideOpening a burger or shawarma shop in Pakistan: a sauce and supply checklist
A practical checklist for opening a burger or shawarma shop: licence, menu, sauces, opening stock, costing and supplier setup, with quantities per 100 orders.
Restaurant guidePunjab Food Authority licence for restaurants: steps, documents and supplier checks
How a Punjab restaurant applies for a Punjab Food Authority licence: steps, documents, product registration and supplier questions.
Restaurant guideSauce storage and handling in a restaurant kitchen: a practical guide
How to store, label, portion and serve sauces safely in a restaurant kitchen, using the WHO five keys to safer food as a guide.
Restaurant guideSauces for food delivery and takeaway: sachets, portions and packing
How delivery kitchens and takeaway shops should handle sauces: sachet or cup, how many per order, portion rules, packing, hygiene and cost.
IdeasWhich mayonnaise for which dish? A menu guide with a sample scorecard
How to match a mayonnaise to burgers, wraps, fries, pizza and salads, plus a simple scorecard for testing samples before you order a carton.