SkinnyFATS opened in Las Vegas in 2013 and has expanded to seven units between Nevada and Texas. A fast casual where half the menu is “healthy” and the other “happy,” SkinnyFATS started making its own “Catchup” in 2016.

“Customers want fewer ingredients, less sugar, and great flavor in a condiment or sauce,” says founder Reed Allen Slobusky. The brand’s Catchup Bars are just one of the ways customers can experience its house-made condiments, which are also for sale by the bottle in numerous grocery stores.

With an eye on less sugar and GMO-free ingredients, Skinny-FATS has plenty of condiment ideas left to play with as it continues to evolve; its new baseline Catchup will have the lowest sugar content in the market, Slobusky says. But flavor is still king. Among SkinnyFATS’ biggest hits? Turmeric hot mustard and pineapple Catchup.

Menu Innovations, Story