USA Rice Proprietary Research Shows Rice is a Leading Ingredient on Foodservice Menus
USA Rice Federation recently conducted an Attitude & Usage Study among 500 chefs and operators to learn more about rice's role in foodservice. Results showed that rice is positively perceived as an important ingredient, with more than half of foodservice professionals reporting increasing their usage of rice in the past year and the majority intending to increase usage in the coming year.
Many foodservice trends such as choosing U.S.-grown foods, increasing healthy offerings, controlling food costs and providing an authentic dining experience are becoming essential values to chefs and operators throughout all segments. According to USA Rice's proprietary research, foodservice professionals find U.S. rice a central ingredient in meeting these goals and strongly agree that:
Rice fits with many global/ethnic cuisines
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Global cuisines continue to fuel usage of U.S.-grown rice in all foodservice segments nationwide. Find recipes to fit your menu.
Rice is a low cost ingredient that helps control food costs
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At less than 10 cents per serving, rice helps offset the cost of more expensive proteins on the plate and revitalizes leftover ingredients.
Brown rice helps offer healthy menu options & Customers want more whole grains
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Adding brown rice to the menu increases nutritional value of a dish, especially as government initiatives continue into 2011 (menu mandates, USDA's "Healthier US School Challenge", etc)
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Sixty-two percent of consumers say they plan to eat healthier in the upcoming year, according to Mintel. Brown rice is a simple adjustment that increases whole grain offerings without sacrificing flavor.
Rice fits today's trends
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Local/U.S.-grown foods, gluten & allergen-free dishes, increased farmer awareness and ethnic cuisines are taking root in the foodservice industry in 2011. U.S. rice is a key ingredient for effective menu planning.
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Majority of chefs choose U.S.-grown rice to support U.S. farmers, U.S. economy, and for its high quality and safety standards.
