Chefs Choose U.S. Rice to Control Food Costs and Satisfy Customers
Arlington, VA, April 1, 2009- Foodservice operations are increasing value to their customers and boosting profit margins for their operations by menuing U.S. rice. At less than 10 cents per serving, rice helps offset the cost of more expensive proteins on the plate and revitalizes leftover ingredients. As consumers become more conscious of their food expenditures and seek out value-based options, chefs and operators are identifying opportunities to be more creative with their menu offerings to keep diners interested and coming back.
U.S. rice is an ideal option for balancing food costs and delivering meals that are on-trend, profitable and appeal to customers. According to USA Rice Federation’s proprietary research of 350 foodservice chefs and operators, the majority agree that rice:
- Has become more popular with consumers
- Helps control costs per plate
- Has great versatility and fits with many global cuisines
“Both foodservice professionals and consumers are looking for ways to save money without sacrificing quality or menu options,” said Judy Rusignuolo, USA Rice Federation’s Director of National Consumer Education & Foodservice Marketing. “U.S. rice is an essential ingredient that provides many advantages in foodservice such as low cost, versatility and healthy options, helping chefs showcase their culinary creativity while staying within a tighter budget.”
According to The NPD Group’s 2009 report, Challenging Times…Driving Sales in 2009, when consumers dined out in 2008 they kept a tight hold on their purse strings and managed their restaurant checks by ordering lower price menu items or choosing from the dollar/value menu.
“U.S. rice is ideal for creating global meals that meet our customers’ desire for authentic ethnic cuisines at a reasonable cost,” said Chef Kathy Webb, owner of Lilly’s Dim Sum, a contemporary Asian restaurant in Little Rock, Arkansas. “It’s also a great example of a high-quality ingredient that adds value to my menus and helps maintain our commitment to using U.S.-grown products, lessening our carbon footprint.”
Balancing food costs is also essential to chefs beyond the U.S. Chef Mario Rojas of restaurant Centro Espanol, in Toluca, Mexico, appeals to his patrons’ desire for more cost-effective, quality foods by offering ethnic-inspired dishes that feature U.S. rice. “Value is important to foodservice operators everywhere. Adding more rice to the menu allows chefs to use proteins and seafood more freely, creating a wider variety of dishes and increasing profits,” said Rojas. “Rice also combines nicely with extra vegetables and cooked proteins so ingredients that might otherwise go unused become additional revenue opportunities.”
For more information on U.S. rice, Chefs Webb or Rojas, or recipe ideas, visit www.menurice.com.
The USA Rice Federation is the national advocate for all segments of the rice industry, conducting programs to build awareness and usage of U.S.-grown rice. U.S. rice accounts for over 80% of the rice consumed in America. It is grown and harvested by farmers in five south central states and California according to the highest quality and cleanliness standards. The U.S. produces an abundance of short, medium and long grain rice, as well as specialty rices including jasmine, basmati, arborio, red aromatic and black japonica, among others. Look for the U.S. rice industry’s Rice Grown in the USA logo on packages of 100% domestically grown rice.