Dips and Toppings

A guide to personalisation

There was a time when the ultimate restaurant experience was
about delivering consistency. But as digital connections allow
diners to become increasingly aware and engaged in their
preferences, the importance of personalisation has
dramatically increased.

Future Menus Vol. 4 research found that customisable plate-
building is becoming a core feature of menus and a significant
driver of diner satisfaction. Dining is now less about strict rules
and more about providing guests with the building blocks to a
unique and memorable experience. Here, UFS Corporate
Executive Chef Brandon Collins shares the tips and tricks of this
evolution.

Sauces and Condiments
One of the easiest ways to embrace customisation is to offer a
variety of sauces, dressings and vinaigrettes.
People love to dip and drizzle! You don’t need new recipes—just
use sauces you already have on the menu and make larger
batches, like moving from one litre to four litres. This allows you
to offer a personal experience without adding complexity.
Especially if the sauces are made stable, so nothing goes to
waste, it can help service run more smoothly while giving guests
the flavour flexibility they desire.

Toppings and Extras
Offering toppings and additional ingredients gives diners
control and accommodates preferences. We know cilantro and
anchovy divide opinions, so letting people choose whether they
want to include them ensures everyone enjoys the dish. The
same applies to other menu items: guests can swap or combine
ingredients from different dishes. But the key is to use what you
already have. People are creating their own experience in their
own sandbox, so the dishes will naturally vary.

For example, US chain Five Guys, now operating in Melbourne
and Sydney, offers a flat-price burger with up to 15 toppings at
no extra charge and has found the format well-received by
Australian diners already accustomed to paying a premium for personalisation at local burger spots.

By monitoring what components are popular, you can inform
future menu development and make new dishes easier for staff
to execute while keeping customisation simple and appealing.

Cooking Technique
Cooking techniques are another way to let people customise. A
chicken tender can be fried, roasted or griddled, all using the
same equipment. For bigger proteins like short ribs, you can
offer a braised version or grill them galbi-style, using the same
components. It also accommodates dietary preferences—
someone may avoid fried food in favour of roasting. Technique
variation adds perceived choice and enhances the dining
experience while keeping preparation practical and efficient for
the kitchen.