Sauce

06/02/2026

🤖🚀 𝐁𝐞𝐲𝐨𝐧𝐝 𝐭𝐡𝐞 𝐁𝐮𝐳𝐳: 𝐖𝐡𝐚𝐭 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐎𝐩𝐞𝐫𝐚𝐭𝐨𝐫𝐬 𝐑𝐞𝐚𝐥𝐥𝐲 𝐖𝐚𝐧𝐭 𝐅𝐫𝐨𝐦 𝐀𝐈

🔥 𝐀𝐬 𝐀𝐈 𝐛𝐞𝐜𝐨𝐦𝐞𝐬 𝐡𝐚𝐫𝐝𝐞𝐫 𝐭𝐨 𝐚𝐯𝐨𝐢𝐝, 𝐫𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐨𝐩𝐞𝐫𝐚𝐭𝐨𝐫𝐬 𝐚𝐫𝐞 𝐛𝐞𝐜𝐨𝐦𝐢𝐧𝐠 𝐡𝐚𝐫𝐝𝐞𝐫 𝐭𝐨 𝐢𝐦𝐩𝐫𝐞𝐬𝐬.

The excitement hasn’t disappeared. If anything, AI remains one of the most talked-about topics in restaurant technology. Yet many operators are entering a new phase of the conversation.

Read more on the blog: 👇
🔗 https://www.getsauce.com/post/beyond-the-buzz-what-restaurant-operators-really-want-from-ai

Learn why the future of restaurant AI may be less about visibility and more about value.

06/02/2026

Sarge's Delicatessen & Diner 🏆🏆🏆🏆

When events like the NBA Finals, Super Bowl, or World Cup come to your city, all eyes are on you and your restaurant.

Andrew, owner of Sarge's, famous for their pastrami sandwiches since 1964, is showing all the colors for this NBA Championship run by the New York Knicks. The regulars love it, the fans love it, only the San Antonio Spurs do not.

Order your favorite (or soon to be new favorite) pastrami for gameday this Wednesday, with free local delivery via Sauce.

05/28/2026

⛽️🚗🍔 𝐇𝐨𝐰 𝐇𝐢𝐠𝐡 𝐆𝐚𝐬 𝐏𝐫𝐢𝐜𝐞𝐬 𝐂𝐨𝐮𝐥𝐝 𝐑𝐞𝐬𝐡𝐚𝐩𝐞 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐃𝐞𝐥𝐢𝐯𝐞𝐫𝐲 📦💨
As gas prices rise, delivery convenience may become even more valuable to customers looking to avoid extra driving, traffic, and transportation costs.

At the same time, restaurants may increasingly focus on:
✅ larger-ticket orders
✅ family bundles
✅ portable meals
✅ delivery-friendly menu items
✅ loyalty and repeat customers

The easier and more convenient delivery feels, the more valuable it becomes during periods of rising transportation costs.
📖 𝐑𝐞𝐚𝐝 𝐦𝐨𝐫𝐞 𝐨𝐧 𝐭𝐡𝐞 𝐛𝐥𝐨𝐠:

As gas prices rise, restaurants are rethinking delivery profitability through smarter menus, larger orders, loyalty strategies, and operational efficiency.

05/28/2026

🏡🍔🎓 𝐇𝐨𝐦𝐞-𝐁𝐚𝐬𝐞𝐝 𝐒𝐨𝐜𝐢𝐚𝐥 𝐃𝐢𝐧𝐢𝐧𝐠 𝐈𝐬 𝐑𝐞𝐬𝐡𝐚𝐩𝐢𝐧𝐠 𝐃𝐚𝐝𝐬 𝐚𝐧𝐝 𝐆𝐫𝐚𝐝𝐬 𝐒𝐞𝐚𝐬𝐨𝐧 ⚽️🍕
June has quietly become one of the restaurant industry’s biggest months for delivery-driven social dining.
From graduation parties and Father’s Day gatherings to poolside celebrations and World Cup watch parties, customers are increasingly choosing casual, home-based gatherings built around flexible, portable, and shareable meals.
That means growing opportunities for:
✅ family bundles
✅ catering-style orders
✅ handheld foods
✅ group-friendly delivery
✅ portable summer menus
The easier food feels to share at home, the stronger its delivery potential becomes. 🚗📖 𝐑𝐞𝐚𝐝 𝐦𝐨𝐫𝐞 𝐨𝐧 𝐭𝐡𝐞 𝐛𝐥𝐨𝐠: The easier food feels to share at home, the stronger its delivery potential becomes. 🚗💨🍴
📖 𝐑𝐞𝐚𝐝 𝐦𝐨𝐫𝐞 𝐨𝐧 𝐭𝐡𝐞 𝐛𝐥𝐨𝐠: Home-Based Social Dining Reshaping Dads and Grads Season.

June’s evolving party culture is reshaping delivery demand, driven by graduation parties, Father’s Day gatherings, open houses, and backyard celebrations.

05/22/2026

☀️🚗🌊 𝐄𝐬𝐜𝐚𝐩𝐞 𝐅𝐫𝐨𝐦 𝐍𝐞𝐰 𝐘𝐨𝐫𝐤: 𝐇𝐨𝐰 𝐒𝐮𝐦𝐦𝐞𝐫’𝐬 𝐖𝐞𝐞𝐤𝐞𝐧𝐝 𝐄𝐱𝐨𝐝𝐮𝐬 𝐑𝐞𝐬𝐡𝐚𝐩𝐞𝐬 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐃𝐞𝐥𝐢𝐯𝐞𝐫𝐲
Every Friday afternoon in summer, the Northeast begins its ritual migration east. From 𝐌𝐚𝐧𝐡𝐚𝐭𝐭𝐚𝐧 𝐭𝐨 𝐌𝐨𝐧𝐭𝐚𝐮𝐤 and 𝐁𝐫𝐨𝐨𝐤𝐥𝐲𝐧 𝐭𝐨 𝐁𝐞𝐥𝐦𝐚𝐫, traffic surges toward beaches, shore towns, rentals, and weekend escapes. 🌊🏖️🚙

But while customers leave the city behind, delivery demand doesn’t disappear.
It shifts.

📍Late-night ordering changes
📍Beach-town demand spikes
📍Portable, handheld foods perform better
📍Group meals and shareables become more valuable

Learn how restaurants are adapting menus, packaging, staffing, and delivery strategy to capture the summer migration economy before it passes them by. 🍕🌮🥗🍟

👉 Read more: https://www.getsauce.com/post/escape-from-new-york-how-summers-weekend-exodus-reshapes-restaurant-delivery

From Manhattan to Montauk, summer weekend migration shifts delivery demand east. Here’s how restaurants can adapt to changing customer patterns.

05/21/2026

🍕🍕🍕🍕A slice this big deserves its own spotlight.

Marinara Pizza's Spicy Vodka Rigatoni Pizza is exactly what it sounds like: creamy vodka sauce, crispy pizza, rigatoni on top, and just enough heat to make the whole thing impossible to ignore.

It’s bold.
It’s over the top.
It’s already a favorite across their 8 New York locations.

The mashup you did not know you needed, until now. Order direct through Sauce including at Marinara Pizza's newest location on 130 W. Broadway in NYC.

05/13/2026

We’ve all been there 👀

You’re holding the order.
The food is ready.
The customer is... somewhere.

At Novela Cafe Social the search is worth it when the handoff looks this good.

Serving up café favorites, drinks, and plenty of Miami energy from North Miami Ave. Open daily for breakfast, lunch, and those “wait, who ordered this?” moments.

05/13/2026

💉 📉 𝐆𝐋𝐏-𝟏𝐬 𝐚𝐫𝐞 𝐬𝐡𝐫𝐢𝐧𝐤𝐢𝐧𝐠 𝐦𝐨𝐫𝐞 𝐭𝐡𝐚𝐧 𝐰𝐚𝐢𝐬𝐭 𝐬𝐢𝐳𝐞𝐬.

They’re also reducing check sizes, changing ordering habits, and forcing restaurants to rethink what “value” really means. 🍽️

As GLP-1 medications reshape the way customers eat, operators are starting to feel the impact:

➡️ Smaller portions
➡️ Fewer add-ons
➡️ Less impulse ordering
➡️ Different expectations around pricing and satisfaction

The restaurants that adapt now will be better positioned to compete as dining behavior continues to evolve.
Read more here 👇
GetSauce Blog: How GLP-1s Are Shrinking Appetites, Check Sizes, and Restaurant Margins
https://www.getsauce.com/post/how-glp1s-are-shrinking-appetites-check-sizes-and-resetaurant-margins?utm_source=chatgpt.com

Injecting Change: How GLP-1s Are Shrinking Appetites, Check Sizes, and Restaurant Margins GLP-1 medications are changing how customers eat and order. Here’s what shrinking appetites mean for restaurants and how operators can adapt.

05/12/2026

🌬️🏙️ Windy City, see you soon!

Visit the Sauce team at Booth #5845 to see the magic in action.

And we're not just talking about magically saving money on your delivery: we're talking rabbits out of hats, guessing your card of choice, and more with a live magician ✨

We look forward to seeing you there. Read more: https://hubs.li/Q04gcKJr0

05/11/2026

🚨 𝐇𝐞𝐚𝐝𝐞𝐝 𝐭𝐨 𝐭𝐡𝐞 𝟐𝟎𝟐𝟔 𝐍𝐚𝐭𝐢𝐨𝐧𝐚𝐥 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐀𝐬𝐬𝐨𝐜𝐢𝐚𝐭𝐢𝐨𝐧 𝐒𝐡𝐨𝐰? 🚨

The restaurant industry’s biggest event is almost here, and this year’s show is packed with the trends, technology, and strategies shaping the future of foodservice.

📍 𝐌𝐜𝐂𝐨𝐫𝐦𝐢𝐜𝐤 𝐏𝐥𝐚𝐜𝐞 | 𝐂𝐡𝐢𝐜𝐚𝐠𝐨
📅 𝐌𝐚𝐲 𝟏𝟔–𝟏𝟗, 𝟐𝟎𝟐𝟔

From menu engineering to robotics and sustainable packaging to evolving consumer habits, the 2026 NRA Show is where operators go to see what’s next.

🔥 𝐕𝐢𝐬𝐢𝐭 𝐒𝐚𝐮𝐜𝐞 𝐚𝐭 𝐁𝐨𝐨𝐭𝐡 #𝟓𝟖𝟒𝟓
See how restaurants are using smarter delivery strategies, direct ordering, and off-premise solutions to drive growth in 2026 and beyond.

Read More! https://www.getsauce.com/post/national-restaurant-association-show-2026-where-to-find-sauce

05/06/2026

🇻🇪 🇨🇴Translated: Where is the arepa really from?

Colombia? Venezuela?

We’ll let the food historians debate it.

Today, we’re just here for the golden, crispy, stuffed-to-perfection arepas from 🤤

A little crunchy on the outside, warm and satisfying on the inside, and built for the kind of bite that makes the whole table pause.

If you’re in Miami, this is your sign to make it an arepa day.

04/28/2026

🟤🔴🟢 One falafel, three outfits.

At Nish Nush falafel isn’t just a staple, it’s a spectrum. Their signature “color palette” brings three distinct takes to the table:

The classic.
The spicy.
The green.

It’s a simple concept, executed in a way that keeps people coming back to try them all.

Which one are you going for first? 👇

04/27/2026

Breakfast isn’t what it used to be ☕🍳

The morning rush isn’t gone. It’s just smaller and more spread out.

Breakfast has shifted from a commute habit to a delivery occasion. The restaurants that recognize this are turning quieter mornings into a new revenue stream.

In this piece, we break down:
💡 Simple ways to lift AOV in the morning
📈 Where breakfast demand is actually growing
📦 What works on a delivery-first breakfast menu

If your mornings feel underutilized, there’s more opportunity than it looks.

Read the full breakdown: https://hubs.li/Q04cWP4-0

04/24/2026

🥪🥪🥪🥪 This one hits every note.

“The Alberto” at Cappone's Italian Sandwich shop and Salumeria is a masterclass in balance: silky prosciutto, sharp provolone, heat from the peppers, and that fresh peppery bite of arugula.

Simple ingredients, expertly sourced by Ernesto, who carries on his family's culinary legacy in West Village, NYC. Delivering free within a 2 mile radius for orders over $30, with Sauce.

This is how you build a sandwich people come back for.

04/23/2026

❤️❤️❤️❤️ Chef Vincent Tropepe & the Hospitality Mental Health Wellness Initiative: Highlighting a mission that matters.

The hospitality industry runs on passion, but too often that comes at the cost of mental health: Long hours, high pressure, and burnout have often been normalized.

The Hospitality Mental Wellness Initiative USA (HMWIUSA) is working to change that by creating space for real conversations, real support, and real change across kitchens and dining rooms everywhere.

Learn more and support the mission: https://hubs.li/Q04cTwHy0

04/21/2026

🇫🇷 A little slice of the South of France in Williamsburg, Brooklyn

brings that slow, sun-soaked Provençal energy to every table. From vibrant, rustic dishes to a dining room that’s always buzzing, this is what it looks like when atmosphere and cuisine move in sync.

The kind of place where a quick visit turns into a long stay.

04/14/2026

Tacis Beyti 🍖🍖🍖🍖 in Midwood, Brooklyn, NYC is a Turkish, family-owned restaurant since 1988.

Owner Ersin Bek took over for his father in the late 90's, and understands deeply why people visit:

"Many of our customers, they don't even open the menu", Ersin shared. The customer favorites include the lamb kebab, liver, and shepherd's salad.

Since partnering with Sauce, Ersin has seen a positive impact on his pricing and profitability.

"We can keep our prices the same, and not raise it. [Sauce] allows us to do that," Ersin shared.

Read more about Taci's Beyti on the Secret Sauce blog, link in bio.

04/12/2026

x⚽ 𝗧𝘂𝗿𝗻 𝗙𝗜𝗙𝗔 𝗙𝗲𝘃𝗲𝗿 𝗜𝗻𝘁𝗼 𝗗𝗲𝗹𝗶𝘃𝗲𝗿𝘆 𝗗𝗼𝗹𝗹𝗮𝗿𝘀

The World Cup isn’t just a bar event.
It’s a 𝗺𝗮𝘀𝘀𝗶𝘃𝗲 𝗱𝗲𝗹𝗶𝘃𝗲𝗿𝘆 𝗼𝗽𝗽𝗼𝗿𝘁𝘂𝗻𝗶𝘁𝘆.

Most restaurants wait. The smart ones plan now.
👉 𝗕𝘂𝗻𝗱𝗹𝗲𝘀
👉 𝗪𝗮𝘁𝗰𝗵 𝗽𝗮𝗿𝘁𝘆 𝗽𝗮𝗰𝗸𝘀
👉 𝗚𝗿𝗼𝘂𝗽-𝗳𝗶𝗿𝘀𝘁 𝗺𝗲𝗻𝘂𝘀

Because it’s not about single orders.
It’s about 𝗯𝗶𝗴𝗴𝗲𝗿 𝘁𝗶𝗰𝗸𝗲𝘁𝘀 + 𝗿𝗲𝗽𝗲𝗮𝘁 𝗼𝗿𝗱𝗲𝗿𝘀.
🔗 https://www.getsauce.com/post/match-momentum-turning-world-cup-watch-parties-into-delivery-dollars

04/09/2026

🔥 𝐒𝐰𝐞𝐞𝐭 𝐌𝐞𝐞𝐭𝐬 𝐇𝐞𝐚𝐭: 𝐓𝐡𝐞 “𝐒𝐰𝐢𝐜𝐲” 𝐅𝐥𝐚𝐯𝐨𝐫 𝐓𝐫𝐞𝐧𝐝 𝐁𝐨𝐨𝐬𝐭𝐢𝐧𝐠 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐒𝐚𝐥𝐞𝐬 𝐢𝐧 𝟐𝟎𝟐𝟔 🌶️🍯
From hot honey to chili-dusted snacks, swicy flavors are driving demand.

🍗 Hot honey-drizzled chicken
🍸 Chili-laced cocktails
🍓 Strawberry tarts with black peppercorn

At first glance, these combos might feel unexpected. But the demand? Very real.

And this isn’t just a trend… It’s a revenue opportunity.
⚡ In 2026, it’s moving fast. Learn all about how to use them to boost margins and menu appeal. 📈

👉 Read more on the blog!

Sweet Meets Heat: The Swicy Flavor Trend Boosting Restaurant Sales in 2026 Sweet and salty flavor combinations trending across restaurant menus in 2026.

04/07/2026

🌎 𝐏𝐥𝐚𝐭𝐞𝐝 𝐰𝐢𝐭𝐡 𝐏𝐮𝐫𝐩𝐨𝐬𝐞: 𝐒𝐞𝐚𝐬𝐨𝐧𝐚𝐥, 𝐒𝐦𝐚𝐫𝐭, 𝐚𝐧𝐝 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐥𝐞 𝐌𝐞𝐧𝐮 𝐌𝐨𝐯𝐞𝐬 🌿🍽️

Earth Day used to be about a one-day special, a green-themed promo, or a brief nod to sustainability. But that’s not enough anymore.

🌎 Earth Month has become a time when guests actively seek out businesses that align with their values.

For restaurants, this isn’t just branding. It’s smart business. 📈♻️

👉 Read more on the blog!

Plating with Purpose: Sustainable Menu Moves for Earth Month Build a sustainable restaurant menu that boosts margins. Earth Month strategies for seasonal sourcing, low-waste cooking, and plant-forward dishes.

04/06/2026

🌎 𝐑𝐨𝐨𝐭𝐞𝐝 𝐢𝐧 𝐑𝐞𝐬𝐩𝐨𝐧𝐬𝐢𝐛𝐢𝐥𝐢𝐭𝐲: 𝐀 𝟒-𝐏𝐚𝐫𝐭 𝐄𝐚𝐫𝐭𝐡 𝐌𝐨𝐧𝐭𝐡 𝐒𝐞𝐫𝐢𝐞𝐬 𝐟𝐨𝐫 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭𝐬

Earth Day used to be a moment. A one-day promotion. A themed special. A quick nod to sustainability.

But today… that’s not enough.

Today's diner is paying closer attention to how restaurants operate, not just what they serve. And during April, that awareness peaks.

📖 Read our 4-part series all Earth Month long:
👉

: Explore sustainable restaurant strategies that reduce waste, cut costs, and attract eco-conscious customers.

03/28/2026

Breaking Tradition, Not the Spirit: How to Attract the Modern Passover Diner - Learn how to attract the modern Passover diner to your restaurant in 2026.

03/28/2026

🌸 𝐒𝐩𝐫𝐢𝐧𝐠 𝐑𝐞𝐬𝐞𝐭: 𝐆𝐞𝐭 𝐘𝐨𝐮𝐫 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐑𝐞𝐚𝐝𝐲 𝐭𝐨 𝐓𝐡𝐫𝐢𝐯𝐞 🌸
𝐖𝐚𝐫𝐦𝐞𝐫 𝐰𝐞𝐚𝐭𝐡𝐞𝐫. 𝐁𝐢𝐠𝐠𝐞𝐫 𝐜𝐫𝐨𝐰𝐝𝐬. 𝐇𝐢𝐠𝐡𝐞𝐫 𝐞𝐱𝐩𝐞𝐜𝐭𝐚𝐭𝐢𝐨𝐧𝐬.
𝐒𝐩𝐫𝐢𝐧𝐠 𝐢𝐬𝐧’𝐭 𝐣𝐮𝐬𝐭 𝐚𝐧𝐨𝐭𝐡𝐞𝐫 𝐬𝐞𝐚𝐬𝐨𝐧… 𝐢𝐭’𝐬 𝐲𝐨𝐮𝐫 𝐨𝐩𝐩𝐨𝐫𝐭𝐮𝐧𝐢𝐭𝐲 𝐭𝐨 𝐫𝐞𝐬𝐞𝐭, 𝐫𝐞𝐟𝐢𝐧𝐞, 𝐚𝐧𝐝 𝐫𝐚𝐦𝐩 𝐮𝐩 𝐫𝐞𝐯𝐞𝐧𝐮𝐞.

✨ 𝐑𝐞𝐟𝐫𝐞𝐬𝐡 𝐲𝐨𝐮𝐫 𝐨𝐮𝐭𝐝𝐨𝐨𝐫 𝐬𝐞𝐚𝐭𝐢𝐧𝐠
🧼 𝐃𝐞𝐞𝐩 𝐜𝐥𝐞𝐚𝐧 𝐥𝐢𝐤𝐞 𝐢𝐭 𝐦𝐚𝐭𝐭𝐞𝐫𝐬 (𝐛𝐞𝐜𝐚𝐮𝐬𝐞 𝐢𝐭 𝐝𝐨𝐞𝐬)
📈 𝐑𝐞𝐭𝐡𝐢𝐧𝐤 𝐲𝐨𝐮𝐫 𝐰𝐚𝐫𝐦-𝐰𝐞𝐚𝐭𝐡𝐞𝐫 𝐦𝐚𝐫𝐤𝐞𝐭𝐢𝐧𝐠 𝐠𝐚𝐦𝐞

𝐅𝐫𝐨𝐦 𝐬𝐞𝐚𝐬𝐨𝐧𝐚𝐥 𝐦𝐞𝐧𝐮𝐬 𝐭𝐨 𝐬𝐮𝐫𝐩𝐫𝐢𝐬𝐞 𝐢𝐧𝐬𝐩𝐞𝐜𝐭𝐢𝐨𝐧𝐬, 𝐭𝐡𝐞 𝐫𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭𝐬 𝐭𝐡𝐚𝐭 𝐰𝐢𝐧 𝐬𝐩𝐫𝐢𝐧𝐠 𝐚𝐫𝐞 𝐭𝐡𝐞 𝐨𝐧𝐞𝐬 𝐭𝐡𝐚𝐭 𝐩𝐫𝐞𝐩𝐚𝐫𝐞 𝐟𝐨𝐫 𝐢𝐭.

👉 𝐑𝐞𝐚𝐝 𝐦𝐨𝐫𝐞 𝐢𝐧 𝐭𝐡𝐞 𝐛𝐥𝐨𝐠: https://www.getsauce.com/post/preparing-your-restaurant-for-the-spring-season

03/28/2026

🔥 𝑩𝒓𝒆𝒂𝒌𝒊𝒏𝒈 𝑻𝒓𝒂𝒅𝒊𝒕𝒊𝒐𝒏, 𝑵𝒐𝒕 𝒕𝒉𝒆 𝑺𝒑𝒊𝒓𝒊𝒕 🔥

Passover is evolving, and so are your guests. 🍽️✨ While some restaurants close for the holiday, others are tapping into a growing audience of diners who feel culturally connected but celebrate in a more modern way.💡 This is where opportunity lives. From updated menus to inclusive dining experiences, restaurants are finding creative ways to honor the holiday while welcoming a broader crowd.

👉 Want to attract the modern Passover diner? We break it all down in the latest blog.
📖 Read more: https://www.getsauce.com/post/how-to-attract-the-modern-passover-diner-to-your-restaurant
🍷🥖

Breaking Tradition, Not the Spirit: How to Attract the Modern Passover Diner - Learn how to attract the modern Passover diner to your restaurant in 2026.

03/24/2026

🥩🥩🥩🥩 in Ridgefield Park, New Jersey shares more than just cheesesteaks.

Owner Tommy DeSocio was born and raised in Ridgefield Park and is proud to serve the neighborhood with a wide-array of customer favorites.

"I just think we're so much more to offer than just cheesesteaks. We definitely have more of an extensive menu, and daily specials. We're always keeping it fresh."

Since partnering with Sauce in 2025, Tommy has been surprised with how Sauce's promises have come true for Bob O's.

"I almost didn't believe it when I first signed up - they were like 'there's not commission', and I was like, 'there's no way, they're going to charge me something'. But here I am, and they haven't charged me anything yet," Tommy said.