The Dirty Mayo Project started out of necessity to improve ticket times and consistency. Dirty Fries was an arrangement of fries tossed and topped with five-different ingredients and required additional tools and time. It was a poor execution of a great idea. Duck fat, bacon fat, Parm, Jalapeno, Pickled onion, parsley.  All this for a $4.95 basket of fries. I decided to develop a shelf-stable mayo based sauce that emulated all these ingredients and flavor profiles as closely as possible. Prominent flavor, spicy / pickle. Using several ingredients on hand Dirty Mayo was designed. Out of the box, it was a huge success on many levels, customer acceptance being number one, speed and consistency two and finally staff involvement. The menu items highlighted here were developed as a team effort, BOH & FOH contributed with ideas, production and names. Sales grew and staff enjoyed participating in a successful product development experience.