Flavor Forward: Recipe Trends for 2025
Featuring Chris Gatto and Gregory Schweizer from Ken’s Foods
As 2025 unfolds, the foodservice industry is poised to embrace a dynamic fusion of bold global flavors, innovative twists on comfort foods, and customizable options to meet diverse customer demands.
Today’s restaurant and foodservice operators find themselves at a crossroads where innovation must intersect with efficiency.
Rising labor costs, persistent staffing shortages, and soaring food prices have created an urgent need for smarter, more versatile menu strategies.
Much of that vision is being shaped by chefs that have truly unique vantage points. Corporate chefs Christopher Gatto and Gregory Schweizer from Ken’s Foods collaborate with a wide array of operators from the hottest QSR brands in the nation to corporate and campus dining.
That has put them at the forefront of this evolution, offering insights into how restaurants and distributors can stay competitive in a rapidly changing market.
“Heat and spice will dominate menus, but with complexity,” said Chef Gatto. “Think sweet and spicy profiles like chili crisp or sauces layered with global influences such as Korean or Middle Eastern flavors.”
Balancing creativity with operational efficiency remains a critical challenge for chefs and restaurant operators. Rising food costs, labor shortages, and evolving consumer preferences add layers of complexity to menu development.
“We’ve seen operators struggle with bringing in new ingredients while maintaining a lean inventory,” noted Chef Schweizer.
“The key is versatility—using core products like Ranch or Blue Cheese dressing as a base to create multiple menu items. This not only reduces waste but also offers endless possibilities for differentiation.”
Ken’s Foods’ approach includes promoting “plus ones,” where chefs enhance existing dressings with spices, herbs, or other flavor boosters. For example, a spicy Ranch can be achieved by adding jalapeños, while a classic vinaigrette can take on Mediterranean notes with fresh oregano and lemon zest.
Global influences are shaping menus more than ever, with sauces like Kogi LA Street Sauces exemplifying the trend. Inspired by Chef Roy Choi’s culinary creations, these sauces combine traditional ingredients like gochujang and toasted sesame seeds to deliver bold, authentic flavors.
“When we first developed Kogi sauces, we showed operators how to think beyond traditional uses,” Chef Gatto explained. “From burgers and wings to nachos and flatbreads, the possibilities were endless. It’s about teaching chefs how to innovate with what they already have.”
Chefs also highlighted the rise of comfort foods with a twist. “Diners still crave familiarity,” said Chef Schweizer. “But adding a healthier or more global spin—like spaghetti squash Bolognese or Buffalo chicken mac and cheese—keeps these dishes fresh and exciting.”
Customization continues to be a critical driver of customer satisfaction. From mix-and-match sauce stations to tailored menu items, offering personalized options is a winning strategy.
“Today’s customers expect control over their dining experience,” said Chef Gatto. “Using Ken’s extensive line of dressings, operators can provide unique pairings that encourage creativity while enhancing perceived value.”
Chef Schweizer added that offering limited-time options (LTOs) featuring seasonal flavors is another way to engage diners. “Whether it’s a strawberry vinaigrette for spring or a spicy peach glaze for summer, seasonal ingredients create excitement and drive traffic.”
The Ken’s® and Sweet Baby Ray’s® lines of dressings, barbecue sauces, wing sauces, and marinades offer foodservice operators a versatile toolkit to elevate menu offerings across dayparts.
From classic BBQ staples to innovative dishes, these sauces provide operators with an easy way to incorporate bold, craveable flavors that resonate with customers.
“Sweet Baby Ray’s is more than just a barbecue sauce—it’s a platform for creativity,” said Chef Gregory Schweizer. “Operators can use it as a base for dips, glazes, or even as a key ingredient in unexpected applications like BBQ-inspired flatbreads or loaded fries.”
Specials including flavors like Citrus Chipotle or Mango Habanero create seasonal excitement, while consistent product quality ensures streamlined execution in the kitchen.
For operators looking to reduce waste and boost efficiency, Sweet Baby Ray’s is the centerpiece of sauces that seamlessly integrate into existing menus, enabling them to meet the demand for bold, signature dishes without the need for complex preparation.
Operators increasingly turn to versatile products like Ken’s dressings to manage food costs and labor constraints. Pre-made options ensure consistency while eliminating the need for scratch preparation.
“Our Scratch Style Buttermilk Ranch, for instance, offers the flavor of house-made dressing without the hassle,” said Chef Gatto. “It’s a game-changer for operators juggling labor shortages.”
As the industry continues to evolve, staying competitive requires a proactive approach. Chefs Gatto and Schweizer emphasize the importance of observing trends, leveraging versatile ingredients, and collaborating with partners like Ken’s Foods.
“The future lies in bold flavors, health-conscious twists, and seasonal offerings,” said Chef Gatto. “Operators should focus on creating memorable dining experiences through quality and innovation.”
Chef Schweizer agreed, adding, “Whether it’s incorporating plant-forward elements or experimenting with global sauces, there’s no shortage of ways to keep menus fresh and appealing.”
For foodservice operators and distributors looking to innovate their menus, Ken’s Foods offers extensive resources. Chefs can explore recipes, request samples, or schedule ideation sessions with Ken’s culinary experts at their state-of-the-art kitchen facilities.
“We’re here to help chefs unlock their creativity,” said Chef Schweizer. “Whether it’s developing a new LTO or revamping a menu, we’re committed to their success.”
To learn more, visit the following sites or reach out to a Ken’s Foods representative to discuss how their products can transform your menu:
• Kens Food Service • SBR Food Service • Kogi Sauce
Chris Gatto, Corporate Executive Chef (CEC), brings a unique blend of manufacturing expertise and operational insight to his role as Corporate Executive Chef, enabling him to craft culinary solutions that cater precisely to customers’ needs while ensuring they are practical for execution at the unit level.
With an Associate Degree in Culinary Arts, a Bachelor’s in Food Marketing, and a Master of Arts in Teacher Education, Chris combines a strong academic foundation with real-world experience.
As a Certified Executive Chef with the American Culinary Federation and an active member of the Research Chefs Association, he remains at the forefront of industry trends and innovations.
Chris’s passion for creating scalable, high-quality dishes and his ability to understand both the culinary and business aspects of foodservice make him an invaluable leader in the field.
Gregory Schweizer, Corporate Executive Chef, is devoted to delivering high-quality culinary solutions through knowledge, strategy, and innovation.
His extensive training includes studies at the Culinary Institute of America (CIA), Le Istituto Culinario de Toscano, Halliburton Institute of Technology, Eckerd College Management Development Institute, Darden University, and the Applebee’s Leadership Institute.
Chef Greg’s comprehensive experience reflects his commitment to excellence in every aspect of the culinary industry.
