There are comp cooks that set out their seasonings and sauces in false bottles.
Lawry's was a fine CA restaurant that was one of the first to make tested blends.
The salt and spaghetti sauce were a couple of many,developed to give consistency to their dishes.
As we say above,there have been fine rubs/sauces
developed,that we merely need to tweak.
That Lawry's might just have had another rub added later, to layer flavors.
