When deciding which restaurants to visit, 34% of consumers first look at what sauces and condiments are available there, according to the 2024 Technomic Flavor Consumer Trend Report.
Among millennials and Gen Z, 1 in 4 say they pack their own condiments, especially hot sauce, when visiting a restaurant.
About 93% of Americans say they enjoy hot sauce, but not all taste buds are created equal. Rather than signing a waiver or risking that their chosen restaurant’s hot sauce isn’t as spicy as they’d like, these younger generations bring their own bold, diverse flavors to the table. And spice is not the only added flavor on their BYO menu.
A new taste for personalization
For some diners, standard restaurant condiment selections don’t cut it. That’s why young diners are increasingly slipping personal favorites into their bags, according to a study by NCSolutions.
Dianna Fricke, director of culinary and corporate executive chef at Simplot, said, “Sauces offer millennials and Gen Z something they love: the power to personalize dishes.” This sentiment underscores a broader cultural shift toward customization in dining, where younger patrons seek to tailor their meals to individual tastes.
New (and old) favorites and portable packaging
Hot sauce is the most popular choice with young diners. A recent Food Dive article shares that over half of Gen Z consider themselves hot sauce connoisseurs. These diners stow traditional hot sauce brands like Cholula and sriracha bottles to dress their tacos and eggs.
Rachel Lessenden, writer at Health My Lifestyle, confirms, “Many of my fellow millennial friends bring their own hot sauce to restaurants. I have never personally brought a condiment with me, but as a vegan, it’s hard to find condiments at restaurants that are dairy- and egg -ree, so I understand the appeal.”
Other spicy favorites include Tajin, a seasoning that adds chili-lime flavor to fries and fruit.
Beyond hot sauce, younger foodies have also fully embraced the swicy trend of sweet and spicy flavors by drizzling hot honey on pizza, fried chicken and even ice cream. Gochujang, a Korean-fermented chili paste, dresses dishes like ramen and rice bowls. Chili crisp, a chunky oil-based condiment made with chiles and aromatics, is becoming a go-to addition for fast food burgers and sushi.
Even standard condiments like mayonnaise and salad dressing are part of this trend, with diners believing their preferred brand of ranch or mayo is superior to what restaurants offer. Seasonings are also in the mix, with diners packing the viral Everything but the Bagel seasoning to sprinkle on avocado toast, smoked salmon bagels and salads.
Thanks to the increased demand for on-the-go condiments, brands are introducing portable, miniature versions of products to cater to young condiment enthusiasts. Earlier in 2025, Kraft Heinz introduced portable packets of Velveeta to dress fries and hot dogs. Keychain hot sauce holders and squeeze bottles help the personalization trend be less cumbersome, allowing consumers to enjoy their preferred flavors on the go.
The availability of these portable condiments influenced holiday gifting in 2024. Michelle Price, food writer at Honest and Truly, explains, “For Christmas, I gave my college-age son several small bottles of condiments in his stocking, and it was his favorite gift.”
How boomers compare
While younger generations seek bold and global flavors, baby boomers prefer sticking to the classics. The NCSolutions survey found that boomers are the only generation that still prefers ketchup to hot sauce. This preference for traditional condiments such as yellow mustard, mayonnaise and Worcestershire sauce reflects the flavors boomers grew up with.
Impact on the food industry
As younger consumers seek more diverse, customizable flavors, restaurants and food manufacturers may need to diversify their condiment selections. Some chains have already adapted while continuing to offer traditional condiment options for older generations. Nation’s Restaurant News reported that 14 major brands introduced new sauce options in 2024.
So whether it’s a miniature bottle of Sriracha, a packet of Everything but the Bagel seasoning, a squeeze of specialty mayo, a drizzle of hot honey or a dollop of gochujang, younger diners are making it clear the standard condiment selection just isn’t enough.