Satisfying the diverse tastes of college students presents a challenging subject for foodservice operators. You’re competing against street business for young adults with a yen for sushi, Thai and other ethnic foods. Not to mention the growing demand for vegetarian and vegan options.

To really succeed in college, menus need to feature contemporary dishes, ethnic flavors and healthy choices. Plus the dishes need to be at a price point that matches up with their limited funds. With U.S.-grown rice, you can demonstrate your scholarship with foods that students can’t pass up.