A Vermont inventor has filed a patent-pending design for a sauce container — branded the DIP DIP — engineered to submerge an entire chicken wing in a single motion, eliminating the two-sided dipping that defines most wing-service workflows today. The invention is now available for licensing or sale through InventHelp, the Pittsburgh-based invention submission firm, and is being actively marketed to manufacturers, restaurant operators, and commercial eating establishments.
Why Operators Should Watch
Chicken wings remain one of the highest-margin, highest-frequency LTO and permanent-menu items in casual dining, sports bars, and fast-casual. The friction point the DIP DIP targets — inconsistent sauce coverage, table mess, and the two-dip choreography guests perform at the table — is real. Operators running wing programs at volume know that sauce waste, napkin cost, and guest satisfaction scores around messy proteins are legitimate service design problems, not minor inconveniences. A container that resolves full-coverage coating in a single dip could reduce per-plate sauce waste and improve table-turn cleanliness metrics.
Licensing and Procurement Path
InventHelp has submitted the original design through its national sales office and is positioning the concept for manufacturer or marketer acquisition. That means foodservice packaging suppliers, disposables distributors, and restaurant groups with proprietary tabletop programs are the logical first-look audience. For operators sourcing custom smallwares or branded dipping vessels — a practice more common among fast-casual and QSR chains building differentiated wing programs — the DIP DIP represents an early-stage procurement conversation worth tracking. The concept is at the licensing stage, so lead times to production and distribution would depend entirely on which manufacturer picks it up.
What This Signals
The broader signal here is incremental but consistent with a category trend: chicken wing programs are generating enough revenue density that ancillary product innovation — sauces, rubs, cooking equipment, and now service vessels — is accelerating around them. Packaging and tabletop vendors who serve the wing-forward segment should be monitoring emerging smallwares innovation through trade and patent channels as operators increasingly look to differentiate the wing-eating experience beyond the sauce itself. For multi-unit operators evaluating tabletop or to-go packaging refreshes, the DIP DIP is a concept to file for follow-up once a manufacturing partner is confirmed.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
