Arlington, VA — U.S.-grown rice is an economical choice for chefs and operators as commodity prices continue to increase. According to Nation’s Restaurant News, bread, pasta and potatoes are expected to show the highest increase, more than 20 percent this year, combined with a surge in meat, poultry and fish prices, according to the U.S. Department of Agriculture (USDA). To help offset the rising cost of more expensive ingredients, the USA Rice Federation offers strategies that foodservice professionals can implement to increase profitability during these challenging times.
Despite rising costs in today’s food production nationwide, at 10 cents a serving, U.S.-grown rice is one of the most cost-effective ingredients in the foodservice pantry, making it an ideal choice to optimize menus and increase profit-per-plate. Consider these five strategies for your operation:
1) Increase Vegetarian Choices. Growing in popularity, innovative meatless options are in demand for both vegetarians and non-vegetarians who want to include more plant-based meals in their diets. Rice is an ideal partner with vegetables, fruits, beans, nuts, tofu & more.
2) Adjust Portions / Increase Plate Coverage. Evaluate each dish to ensure its profitability and appeal by incorporating colorful, tasty dishes to offset costly proteins and achieve higher returns. Rice is unsurpassed in providing maximum value and a full-looking plate.
3) Leverage Ethnic Cuisines. Ethnic dishes reign supreme with customers seeking adventurous eating, and no single ingredient spans the globe like rice. Whether “authentic” or “inspired,” the aromatic flavors from many continents fit perfectly with rice.
4) Revitalize Leftovers. Bring life to yesterday’s prepped ingredients with dishes like fried rice and stir-frys, which are the most popular rice-based entrées (2010 Foodservice MenuMine® report).
5) Engage Your Customers. Conduct patron surveys to confirm the success of menu items based on positive feedback, coupled with achieving volume goals. Chefs and operators cite “customer appeal” as a top reason why they use and will increase usage of rice (USA Rice Proprietary Research 2010).
USA Rice Federation’s President and CEO, Betsy Ward, commented that “even in the most challenging economic times, you can be assured that U.S. rice farmers in six rice-producing states are working hard to produce a steady supply of the highest quality rice every year.”
“It's wise to think of rice options when trying to balance food costs and determine the best offerings for our customers,” said Anette Grecchi Gray, Foodservice Director for Central Market in Houston. “Today's way of life offers ample room to set grains and rice as the main ingredient on a plate, and add a fish or meat protein as a ‘garnish’. For example, rice in particular, can easily be the center of an Italian, Asian or Latin dish by using it with different herbs, spices and vegetables.”
Add these profitable recipe ideas to the menu:
· Yangchow Fried Rice
· Curry Chicken Lime Rice Bowl
· Mediterranean Rice with Feta, Mint and Olives
For more information and recipes, visit www.MenuRice.com.
Source: USA Rice Federation
