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A USA Rice Federation attitude and usage study of 350 foodservice operators

Megan Rowe

January 22, 2008

1 Min Read
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Megan Rowe

A USA Rice Federation attitude and usage study of 350 foodservice operators shows that rice is perceived as a nutritious, wholesome food that fits with today’s trends. It also shows that nearly 94 percent of operators believe rice is a good item for takeout dishes. When combined with the growing interest in authentic global cuisines, flavorful dishes and gluten-free meals, rice offers chefs the versatility they need to meet any patron’s demands. For recipes, nutrition information and news, visit www.menurice.com.

About the Author

Megan Rowe

Megan Rowe (@ontherowed) is an award-winning business writer and editor based in Cleveland. She has written extensively for foodservice, lodging and meetings publications and websites. Before launching her own editorial services firm, Rowe was a staff editor for Restaurant Hospitality for more than a decade. She is an avid cook, photography hobbyist and intrepid world traveler.

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