OFFER FIRST CLASS MEALS FOR LESS

The fluctuating economy can raise food costs, and that affects foodservice operations. So chefs and operators alike are looking for ways to control costs and remain profitable. At less than 10¢ per serving, rice is an excellent value. Foodservice chefs and operators surveyed agree that U.S. rice is "versatile" and "helps control cost per plate," making rice a perfect solution for creating healthy, authentic dishes that showcase your culinary creativity.

  

 
 
 

U.S. rice helps operators fill plates with the great tastes customers expect. It also allows chefs to create a wide variety of dishes that fit with today's trends, are popular with patrons and deliver consistent, reliable results.

Find these profitable recipes and more at MenuRice.com:

 		 
 
 
 

The latest foodservice trends revolve around balancing flavors and textures, healthy options and ways to create in-demand, global meals for less. Read how rice's versatility influences these trends and provides operators with new menu solutions:

 

Supermarkets have seen higher sales in the prepared home meal replacement category. According to research, 27% of shoppers buy take-out food most often in supermarkets, up 18% from five years ago.

Read this month’s Chef’s Corner with Harris Teeter’s Executive Chef David Slater to learn why he uses U.S.-grown rice to create affordable take-out dishes that are delicious and satisfying for supermarket shoppers.

Watch Chef David prepare a popular whole grain dish: Brown Rice Tabbouleh.
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