The key to better texture, longer hold times, and happier customers.

The quick-service restaurant industry has experienced a significant shift toward to-go and delivery orders, driven by evolving consumer preferences and a convenience-focused culture. This shift can pose significant challenges for quick-service restaurants in maintaining food quality and consistency. 

“Quick-service restaurants and other chains are adapting to meet this demand by improving their takeout and delivery options,” says Lori Krieger, senior director of marketing for Kagome. “Those that aren’t keeping up are being forced to adjust. Take fried foods, for example. A big challenge is ensuring they stay crispy in to-go containers—no one wants soggy fried food. This is why we developed our Crunch Seal product line.”

Consumers are increasingly demanding crispiness in their food, making it a key driver of menu innovation. According to Datassential, “crispy” ranks in the 89th percentile for future growth potential and is projected to outperform 89 percent of all other foods, beverages, and ingredients over the next four years. With a perfect 100 versatility score, crispy foods are celebrated for their adaptability across a wide range of applications, from appetizers to entrees and even desserts.

Kagome’s Crunch Seal is an expertly crafted oil-based sauce designed to deliver the right amount of flavor while enhancing the crispy texture of dishes. “Our sauce increases hold time both in the restaurant and during delivery,” says Daryan Johnson, research and development manager at Kagome. “This helps ensure the same high-quality experience at home, and helps quick-service restaurants keep up with changing consumer demands and maintain a competitive edge.” 

Crunch Seal also helps back-of-house operations. “By increasing hold times, restaurants can reduce labor demands—there’s less need to rush food through the line,” Krieger says. “It’s as much a solution for in-restaurant efficiency as it is for off-site food quality.” 

Kagome’s proprietary formula sets Crunch Seal apart as the only oil blend designed to keep fried foods crispy for longer and deliver on flavor at the same time. This innovation aligns perfectly with industry trends, as the Food Institute has dubbed this the “Year of the Crunch.” 

The brand offers comprehensive training services to quick-service restaurants using the Crunch Seal oil blend to ensure they achieve maximum benefits. “Because our products are unique, we prefer hands-on training,” Johnson says. “Our research and development team and chefs often visit kitchens to demonstrate optimal usage. We also provide step-by-step collateral with product samples and plan to add instructional YouTube videos for wider accessibility. Proper application ensures peak performance, and once customers see the results, the product speaks for itself.” 

One major quick-service restaurant chain experienced exponential sales growth after using Crunch Seal in their Nashville hot sauce for chicken tenders and wings, even sparking a viral mozzarella stick campaign on TikTok. Customers utilizing this innovative product have not only been able to create buzz online, but have also won menu awards, demonstrating its impact not only on operational efficiency but also on consumer appeal. 

To meet the growing demand for Crunch Seal, Kagome is scaling up production and planning to expand its product line to support its clients’ needs. In addition to this innovative solution, Kagome offers a diverse portfolio of beloved products, including buttery spreads, dessert toppings, and glazes. 

“We aim to be your single-source sauce supplier, simplifying logistics and reducing costs for our clients,” Krieger says. “As expectations for convenience rise, we’re focused on solutions that enhance quality and streamline operations, ensuring we stay ahead of industry needs.” 

To learn more about Kagome’s Crunch Seal visit its website. 

By Abby Winterburn

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