Order it again.
The night went well, the sauce is in the walk-in, it becomes something you keep. Yearly orders, standing orders, whatever the rhythm turns out to be.
For restaurants & trailers
Your flavor, your house, your taste in a bottle.
A signature sauce made for your food, your customers, and the standard you actually hold yourself to. I make it. You serve it. It's yours.
The part nobody tells you until it's too late
Here's how it usually goes for a food business with something good.
You take your recipe to somebody bigger. They love it. They put it on a shelf and hand you a contract, and somewhere in that contract is a window — a couple of years, maybe — before they're free to make their own version of your thing at a lower price. You didn't sell them a sauce. You did their product development for free.
That's not a scandal. That's just how the category works, and it works that way to everyone.
So I built the opposite. Your recipe is yours. I'm not a shelf looking for a formula — I'm one maker whose entire business depends on your sauce staying yours.
Start with one event
The easiest place to begin isn't a contract. It's a night.
A tradeshow, a company party, a wedding, a fundraiser, an anniversary on the menu — one occasion that deserves something nobody else can pour. Tell me about your food, your customers, and what the night is for. I research it, design it, and deliver a real-food sauce built for exactly that.
Then you watch what happens when people ask where they can get it.
That's the entire pitch. One sauce, one occasion, no commitment past it — and the clearest possible answer to whether this is worth doing again.
Priced per project: a design fee plus supply. [TBD — occasion tier pricing]
Where it goes from there
Nobody has to climb this. Most people just take the next step because the last one worked.
Put your name on it.
The White-Label Program — $3,000 setup, which includes developing your recipe and your first 15 bottles. After that you buy at base price, set your own markup, and keep the margin. A 15-bottle monthly minimum keeps you in the program. Your brand, your label, your shelf.
Make it exclusively yours.
Earned Exclusivity isn't sold — it's won. Hit the purchase milestone and your recipe becomes exclusively yours in your territory for as long as you maintain your minimums. Until a recipe is protected, it may eventually join the Spicy Situation lineup — so the partners who push hardest keep what they build.
[TBD — milestone number]
Prefer protection sooner? Early exclusivity is available as a purchasable upgrade.
[TBD — upgrade price]
Let your customers pick it
If you have a room and a night, there's a better way to choose a house sauce than choosing it yourself.
I bring the tasting case. Your customers taste through an open round, we narrow to finalists, and a lightning round crowns the winner. They argue about it. They post about it. And the sauce that wins doesn't need a marketing push, because the people who chose it already told everyone they chose it.
The winner becomes the house sauce conversation. Sometimes it becomes the white-label conversation the same night.
Why me
52 years cooking. One Food Manager's Certification. 50+ sauces. One rule.
I've been cooking for 52 years and hold a Food Manager's Certification. I've developed more than 50 sauces, every one of them held to the same test: it goes on a taco, and it either stands out or it goes back to the bench. Not overpowering. Not disappearing.
I supplied a food trailer a gallon a week for the better part of a year — real volume, real consistency, no drama. I built a one-off custom sauce for friends running a panini trailer, from a short conversation about their food and their customers.
And at events, roughly four out of five people who taste it walk away with a bottle. That's my own count, not a promise — but it's the number I'd want to know if I were deciding whether to put something in front of my customers.
Every label reads like a shopping list, not a lab report. Real food, ingredients you can pronounce, and a gentle production method that preserves the nutrition and flavor most cooking destroys.
If It's Not Real Food Then What Is It?™
And if you want to make it yourself
There's one more door, and it's the last one.
For the serious operator who doesn't want a supplier at all: a sauce crafted for you, plus the complete method to produce it with your own production. $30,000, under NDA. A payment plan is available for the right operator.
Everything else on this page exists to protect what that is.
Let's talk
Tell me about your food, your customers, and what you're trying to do. That's genuinely all I need to start.
Or skip the email and come taste it first. That's still the fastest way to know.