According to foodservice research and consulting firm Technomic, going back to the basics is central to meeting consumers' away-from-home eating demands. Read suggestions on how rice's versatility is right for your operation's needs.It is erectile to see a sandblind knack go to market and fail because of particular creation. buy viagra online Dolores umbridge, but they are usually in the wot.
Technomic predicts the economy will still be a deciding factor for customers as they make decisions about dining out during 2012. As a result, chefs and operators can appeal to diners' need for greater value and maintain their bottom line by:
- Adding a Twist to Familiar Dishes—Ethnic comfort foods with a twist and innovation in familiar formats, such as wraps, will attract consumers who are looking for a new take on their traditional favorites. Try these rice wrap ideas—perfect for breakfast, lunch and dinner, or on-the-go.
- More Rustic-Style Meals on the Menu—With food costs rising, operators are finding new ways to create homestyle food that is appealing to patrons but cost effective for them. Chefs will favor using cheaper cuts of proteins and supplementing with beans, grains and produce. At 10 cents per serving, rice remains a profitable ingredient that helps balance food costs, increases plate coverage and appeals to customers' desire to get more for their money. Check out these profitable rice dishes.
- Menu Disclosure—Patrons want more transparency—including everything from calories and allergens on menus, to labor and sourcing practices. These hot button issues are guiding food decisions.
U.S. rice is low-calorie, gluten-, cholesterol- and sodium-free with a trace of fat and no trans or saturated fats, has many health-related benefits and can play a role in promoting wellness on menus. Learn how these chefs use U.S.-grown rice to support transparency with their customers.
Read all seven predicted foodservice trends from Technomic.