Chilli garlic sauce: 10 ways to use it on a restaurant menu

"Chilli garlic sauce" gets around 880 searches a month in Pakistan, and the number rises in February and March. People look for it because it lifts simple food. For a restaurant, one sauce that works on many dishes is a good buy, because it simplifies your stock and gives you more menu items from the same pouch. Here are ten ways to use it, with a ratio or a portion for each where one helps.

1. As a dip

Serve it in a small bowl with fries, nuggets, samosas and kebabs. A single 9 g sachet is a clean option for takeaway orders, and a small steel bowl suits the dining room. Charge a small amount for extra dips if you want to protect your margin.

2. Inside wraps and rolls

Spread a thin layer on the bread before you add the filling. The heat and garlic come through in every bite. A teaspoon is often enough, so weigh your first portion and keep it the same.

3. Spicy mayo

Mix 1 part chilli garlic sauce with 3 parts mayonnaise by weight. This gives you a creamy, spicy sauce for burgers, sandwiches and fries. Add more chilli garlic sauce if you want it hotter.

Shop batch, about 40 portions:

• 750 g mayonnaise
• 250 g chilli garlic sauce

Mix in a clean, lidded tub, label it with the date, and keep it in the fridge.

4. A glaze for grilled or fried chicken

Brush it on chicken in the last minute or two of cooking, or toss cooked wings in it. The sugars in a sauce can burn over high heat, so add it late. A glazed chicken item can become a signature dish on a small menu.

5. A quick marinade

Mix chilli garlic sauce with a little oil and lemon juice, coat chicken or paneer, and leave it to rest in the fridge before cooking. Keep the marinade separate from any sauce you serve, and do not reuse it after it has touched raw meat.

6. Stir-fries, noodles and fried rice

Add a spoonful toward the end of cooking. Stir it through so it coats everything evenly. A pouch with a spout lets cooks add it fast without a spoon.

7. A pizza drizzle

Drizzle a thin line over a finished pizza instead of serving it on the side. Guests get the flavour without asking for more. Pair it with a line of mayonnaise for a hot and creamy finish.

8. A table sauce

Put it in a squeeze bottle on the table next to the ketchup. Guests who like heat will use it, and it keeps the kitchen from making small bowls all day. Refill the bottle from the pouch, not from other bottles, and wash the bottles each day.

9. A sauce for loaded fries and nachos

Top fries with cheese, chicken and a drizzle of chilli garlic sauce. It is a cheap upgrade that lets you charge more for a bigger dish.

10. A combo upsell

Offer a "spicy" add-on for a small fee on burgers and wraps. One sachet or one spoon of chilli garlic mixed into the mayonnaise is a simple add-on to sell.

What does it cost per portion?

Use the same sum for every sauce. Take the price per kg, divide by 1,000 and multiply by the grams you use.

Here is an example with made-up numbers, not Orino prices. If chilli garlic sauce costs Rs 600 per kg, a 9 g dip portion costs Rs 5.40 (600 divided by 1,000, times 9). A 20 g glaze portion costs Rs 12. Check these numbers against the price you charge for the dish. Ask the sales team for your real quote.

Choosing the right pack

A 4.0 kg pouch fits a kitchen that uses chilli garlic sauce every day. Four pouches make a 16 kg carton. A 9 g sachet fits delivery, takeaway and small cafes, with 100 to a packet and 10 packets to a carton. See both on the products page. If you run a delivery kitchen, read our guide to sauces for food delivery and takeaway.

Test before you add it to the menu

Run the sauce on two or three dishes for a week. Ask guests what they think, and count how many dishes sell with it. If a dish sells well, give it a place on the menu. If not, try a different dish.

Get a quote

Tell the team which pack you want and how much you use each month. You can send an enquiry, read the restaurant supply page or call +92 334 0624284.