Mintel Says it's All About Health in 2011

According to the research company, operators are now tasked with balancing federal regulations with the differing demands of customers due to the recent healthcare bill that requires restaurants with 20+ units to list calorie counts on the menu.

Mintel Menu Insight's foodservice trends for 2011 are all about open disclosure and customer satisfaction because restaurant-goers value menu transparency, but still want the occasional indulgent dining experience.

Incorporating rice on the menu increases nutritional value because rice is an inherently healthy food that is a complex carbohydrate, naturally low in calories, high in vitamins and minerals, and is sodium-, gluten- and cholesterol-free. Additionally, it has no trans fat or saturated fat.

Colleges & universities, K-12 schools and healthcare facilities regularly incorporate rice on the menu to offer flavorful wholesome meals. Restaurants can easily follow suit by substituting high calorie sides with rice, adding more whole grains, like brown rice and identifying product origin to draw a farm-to-table connection. Visit USA Rice's culinary center for video demonstrations, recipe ideas and techniques.

Read more about how chefs and operators can appeal to diners as menu disclosure becomes mandated.