Your restaurant’s own hot sauce, bottled with your label

Independent restaurants with a regular crowd: taquerias, wing joints, barbecue spots, diners, Cajun and Caribbean kitchens, brunch places and neighborhood bars that serve food. Also food trucks and caterers (more on them below).

The common thread is a name people already like. A bottle with that name on the table does a little marketing at every meal, and a bottle at the register turns “what’s this sauce?” into a sale.

The table program. Your bottle replaces the generic sauce on every table. Guests see your name each time they reach for it, and the look of the table gets more consistent. Treat table bottles as a cost of the meal, like napkins.

The register program. A basket or small shelf by the register, the host stand or the online-ordering add-ons, with bottles priced to sell. This is where the sauce pays for itself. You can run both from one order: a case for the tables and the rest for sale.

Restaurants order stock at wholesale prices. At 96 bottles, a 5 oz bottle costs $6.47 delivered, shipping included. Sold at $12.99, that leaves $6.52 a bottle, a 50% margin before your own card fees and sales tax. The margin calculator on this page lets you try your own price and quantity.

For tables at a barbecue or wing spot, the bigger 12 oz condiments fit better: 96 bottles of BBQ or wing sauce cost $8.80 each delivered.

Design the label here, save it, then request a wholesale quote on the private-label page with the flavor and quantity. We reply with wholesale pricing and an invoice.

You choose from our sauces; we don’t bottle custom recipes. Bottling your own recipe means a co-packer project with its own batch minimums and weeks of development. This is the quick route: your name on a sauce that suits your food.

• Taquerias and Mexican kitchens: Taco Rojo (Heat 2/5) for the red-sauce slot, Chipotle (Heat 2/5) for smoke.
• Wings, Cajun and Southern food: Cajun Cayenne, a crowd-pleaser, at Heat 2/5, or the 12 oz Cajun Wing Sauce on the tables.
• Barbecue: Spicy Whiskey BBQ or Tequila Pineapple BBQ in the 12 oz bottle, with Chipotle for guests who want more heat.
• Diners and breakfast spots: Garlic Serrano (Heat 2/5) on eggs and hash browns, or Sriracha (Heat 2/5).
• Brunch bars: a 25 oz Bloody Mary mix behind the bar, or the 12 oz Bloody Mary Concentrate if you mix to your own strength.

Put the restaurant’s name front and center as a house-sauce badge, within about 2 inches across so it reads on the curve. Use the back panel for your story in two lines, the address and hours, or a QR code to online ordering. The front also carries a descriptor, such as “Hot Sauce” or “Wing Sauce”, and the net contents line; the Studio adds both.

Call it your house sauce, not your recipe: the bottle shouldn’t say it was made in your kitchen when it wasn’t. The right-hand panel, with Nutrition Facts, ingredients and allergens and the producer’s details, is added at bottling.

A truck has little room, but a case of 24 fits under the counter, and a bottle at the window is an easy add-on to an order. Put your truck’s social handle on the back so buyers can find your next stop.

Caterers add a bottle to event packages: a thank-you in the client’s welcome bags or a take-home for guests. Couples planning wedding favors often ask their caterer first.

The bottles arrive fully labeled for retail sale: product name and descriptor, net contents, ingredients with allergens, Nutrition Facts, and the producer and lot details. You don’t need to add anything.

Check with your local health department that your permit covers selling prepackaged food, and collect sales tax as your state requires. Reorders come in cases of 24 from the same design and usually arrive two to four weeks after you order, so reorder before you run out.