Sauces may be a small part of a dish, but the way they are stored and dispensed can influence everything from preparation time to how consistently a burger leaves the kitchen.
That operational detail sits behind the latest release from Australian condiment brand batch No.5, which has moved four of its established foodservice sauces into one-litre squeeze bottles.
Aioli, Tartare, Peri Peri Mayo and Burger Sauce are now available in the new format, giving operators an option that sits between single-serve portions and larger pails. For venues moving through regular volumes of sauce, the bottles are designed to go directly from storage to preparation station or pass.
From Pail to Plate
Larger containers make sense for bulk purchasing, but they often require sauces to be transferred into smaller bottles before service. That means another preparation task, another container to label and another piece of equipment to clean.
A ready-to-use one-litre bottle removes much of that handling. Kitchen teams can apply sauces directly to burgers, wraps, seafood, chips and plated dishes, then return the bottle to the station for the next order.
The format can also support more repeatable plating. A controlled squeeze makes it easier for different team members to use a similar amount of sauce, helping manage food costs while giving dishes a more consistent finish.
Four Sauces with Broad Menu Potential
The range combines familiar condiments with options suited to more contemporary casual menus.
batch No.5 Aioli has a creamy base and delicate garlic flavour. Beyond chips and burgers, it can be customised with herbs, mustard, citrus or chilli to create a quick house sauce.
For seafood, batch No.5 Tartare combines sweet gherkins with tangy capers. It can be used across fish burgers, fried seafood, sandwiches and share plates.
batch No.5 Peri Peri Mayo brings Australian tomatoes and fresh chilli into a creamy sauce suited to chicken, grilled vegetables, loaded fries and wraps.
Completing the release, batch No.5 Burger Sauce gives burger shops, cafés and takeaway venues a ready-made option for burgers, toasties, fries and dipping plates.
Because each sauce can work across several dishes, operators can keep the condiment selection focused without making the menu feel repetitive.
Designed for the Shelf and the Station
All four bottles can be held unopened in dry, ambient storage and have a listed shelf life of six months. This makes the format easier to distribute between stations or sites without taking up additional refrigerated space before opening.
The products are also listed as Australian made, gluten-free, dairy-free and Halal, with no artificial colours or flavours.
The change is a straightforward one, but that is part of its value. In foodservice, useful product development does not always require a new flavour or complicated technique. Sometimes it is simply about putting an existing kitchen staple into a format that better matches how teams work.
The new batch No.5 one-litre range is available through foodservice distributors.
