Food Service Rice Insights & Trends

October is a time of change both in the season and the culinary world. As we celebrate National Cooperative Month, it's the perfect moment to talk about how Riceland Foods, as a farmer-owned cooperative, supports key fall foodservice trends. From seasonal menu changes to the growing consumer demand for transparency, Riceland's unique co-op model delivers more than just high-quality rice—it provides a partnership that helps foodservice operators meet the industry's evolving demands.

As a piece of the American rice industry for over a century, Riceland Foods has played a pivotal role in shaping the culinary landscape of restaurants across the country. From small diners to upscale eateries, Riceland rice has been a staple in kitchens thanks to its consistent quality, rich variety, and commitment to sustainability. For restaurant owners, operators, and food suppliers, choosing Riceland isn’t just about sourcing a top-tier product; it’s about partnering with a company whose history, values, and innovations align with the needs of today’s foodservice industry.

September is National Rice Month! The food industry is ever-evolving, and Riceland is here to help give you a snapshot of the current trends. We highlight twelve current foodservice trends and how Riceland rice helps fit them into your menu.

In recent years, the demand for gluten-free options has skyrocketed as more consumers seek out foods that accommodate their dietary needs and preferences. For restaurant owners, operators, and suppliers, offering gluten-free menu items is not just a trend—it’s a necessity. Riceland rice, as a naturally gluten-free ingredient, is an ideal solution for meeting this growing demand. Let us help you explore the rise in gluten-free dietary preferences, highlight the benefits of using Riceland rice, and provide gluten-free recipes and menu ideas to help you cater to this expanding market.

Maintaining a balance between quality and cost-effectiveness is crucial for success in the highly competitive restaurant industry. Riceland rice offers an excellent solution for restaurant owners and operators looking to optimize their menu planning. This versatile and affordable ingredient can be incorporated into various dishes, helping control costs without compromising taste or quality.

The farm-to-table movement is more than just a trend; it’s a commitment to better food, better health, and a better planet. At Riceland Foods, we are proud to be part of this movement, delivering sustainably grown, meticulously processed, and family farm-sourced rice. Together, we can offer diners meals that are delicious and aligned with their values.

In the dynamic landscape of the foodservice industry, one trend continues to stand out: consumers' growing appetite for diverse and authentic flavor experiences. As restaurant owners and food service professionals, understanding and capitalizing on this trend can set your establishment apart, driving customer satisfaction and loyalty. At Riceland Foods, we recognize the importance of embracing global flavors while supporting local communities through sustainable sourcing practices.

Almost four years later, the foodservice industry is still witnessing shifts in consumer behavior post-COVID. As more people opt for catering options as they return to the office, a surge in catering sales presents a lucrative opportunity for restaurants and food service suppliers. Asa leading provider of rice products, Riceland Foods recognizes the importance of catering in the evolving landscape of the restaurant industry and emphasizes the versatility of rice as an ideal option for a variety of catering menus. 

Building a kid-friendly restaurant isn't just about attracting families; it's an investment in the future. By providing nutritious options, introducing sophisticated flavors, and offering flexible portion sizes, you can create a dining experience that appeals to young customers today and fosters a lasting connection that extends into their adult years.

As we know, not all diners are alike. Some order the same rice dishes once a week while others can go months without ever eating a meal that contains rice.

Today’s crowded restaurant landscape is full of a huge variety of options for diners to choose from. Once diners have decided on what they’re hungry for, the decisions don’t stop there.

Now that there is a clearer picture of how much and how many times diners are eating rice when they go out, it’s time to get a better look into the types of dishes diners desire.

When people dine out, there are a ton of options available.  That’s why it’s so important to stay on top of what diners are looking for because they are voting with their dollars every time they set foot in a restaurant, order takeout or hit the drive-through.

Riceland conducted a national study of over 3,000 rice diners to gain insights into their rice preferences when dining in or ordering out.

Whether diners are looking to try something new and adventurous or just satisfy the craving for something familiar and comfortable, the good news is that 75% of diners eat a rice dish at least once a month.

Every diner is different and when it comes to eating out or getting takeout, the expectations vary from restaurant to restaurant and differ by diner demographic.

When it comes to dining out, consumers have a wide and ever-growing number of options from large, national chains to regional eateries and local neighborhood favorites.

In a recent national survey of rice consumers, Riceland asked about dining habits. Nearly 90% of rice consumers say that they are eating the same amount or more of rice as they did last year.

In today’s foodservice landscape, ingredient claims - from low in calories to GMO free - can vary significantly.

Whether you’re seeking a restaurant with the latest food trends or ordering the same dish at the same place you always go to, each rice diner has their own unique restaurant selection and dish consumption habits.

Harvest has wrapped up – what does that mean for the market? We sat down with Mark Holt, Vice President of Sales & Marketing to find out!

While it’s easy to measure which rice dishes diners order, it’s difficult to know the benefits consumers are seeking with their order.

When diners choose to enjoy a meal out or order up takeout, there is a large, ever-growing number of options from which they can choose.

Like the channels on our TV, when it comes to what diners are craving, there are a ton of different options out there.

Mark Holt, VP of Sales and Marketing, sat down with Riceland’s Director of Innovation and Technical Services Dean Oliver to discuss some of the services Riceland’s Research and Technical Center (R&T) offers.

Planting season is here! What does that mean for available product?