Pakmaya puts 3 liquid sauces in 300 g bottles on shelves, how can cafes use them on menus?

No. According to Pakmaya’s corporate page, the company was founded in 1972 as part of the Pak Group and started making bread yeast in Köseköy, İzmit, in 1973. Its product groups are Bakery, Patisserie, Home Consumption and Milling.

According to Pakmaya, the company reaches more than 130 countries on 5 continents. The corporate page lists 4 yeast factories, 3 in Türkiye and 1 abroad, plus 2 liquid and powder production facilities. Which facility makes the new sauces is not stated.

Price, retail chains, launch date, ingredient list and sugar content are not in the news. Nor does it say whether the product targets only home use or also the cafe and patisserie channel. So for menu decisions, treat it for now as a retail shelf product.

The desk suggests answering these questions one by one before stocking the product:

Some shoppers decide by reading ingredient information. We look at this separately in our piece on what a clean label tells shoppers on the shelf. For a sauce, one word on the front works faster than a long list on the back.

A squeeze bottle works like a lipstick for desserts: it adds the final touch, and nobody mistakes it for the main course. It lets shoppers set their own dose. If that convenience never becomes a selling line on the shelf, the bottle stays just packaging.

The gain is decoration and speed. A cafe selling waffles or pancakes can finish every plate the same way. The risk is that the same bottle sits on supermarket shelves: if customers recognise the supermarket bottle on your menu, they may question the price gap.

Adding a new SKU in a grocery store takes shelf space. Placed next to the ice cream freezer or at the end of the coffee shelf, three sauces build a paired basket rather than a single sale. The real category management question is whether the sauce counts as a baking ingredient or a drinks add-on.

Suppliers of ice cream, waffle mix and instant coffee feel it indirectly. The product placed next to the sauce may turn over faster; a sauce in the wrong spot may just sit on the shelf in its own category.

Among the brand’s suggested uses, the easiest test is on something that already sells. Adding one flavour to a cheesecake or a milk pudding lets you read customer reaction without rewriting the menu.

Weigh your own dose to find how many portions a 300 g bottle gives. Since the price is not in the news, use the current price where you buy the product. If the sauce is not reflected in the dessert’s price, the till fills up but the margin gets thinner.

A sauce in a drink becomes visible when it is listed as a separate option. A “caramel” or “chocolate” add-on turns an existing drink into a new product and gives the average basket a small but steady lift.

Keep the menu and photos on your business profile up to date. Clear product names such as “caramel cheesecake” match the words people type into local search. We look at how brands build local visibility in our piece on what local sponsorship gives a brand.

A short video of the sauce pouring over a dessert says more than a product photo. In the post, do not present the brand’s claims as if they were your own product’s claims.

In online orders, when the sauce is suggested alongside ice cream or waffle mix, it stops being something shoppers have to search for alone. A short serving suggestion on the product page helps both in search and in basket recommendations.

Keep the three flavours next to the ice cream freezer for one week and at the end of the coffee shelf the next. Read from the till records which spot moves more. Then fix the planogram on that data.

Add a sauce option to one dessert and one drink. Note the units sold over a week. If customers ask about it, put the name on the menu; if they do not, make it stand out in the presentation.

Update your menu page and business profile with the new item name, and shoot one short video. If you need to position a new product on the shelf and on screen together, we build that plan with businesses through our marketing consultancy work.

According to the brand, the sauces can be used in desserts and drinks; however, the news does not say whether the product is aimed at the professional channel, so check the packaging information before using it.

There are three: Chocolate, Caramel and Forest Fruits, all in 300 g squeeze bottles.

Next to the ice cream freezer and at the end of the coffee shelf are two strong options; a one-week trial and your till records will show which sells more.