Breakfast remains a growth opportunity for operators as menus evolve to include more affordable and innovative options. U.S.-grown rice helps foodservice professionals cost-effectively meet demand for healthy, creative dishes that are great for dining in or on-the-go.
Mintel Group reports that breakfast is predicted to grow 13% through 2014, and consumers want innovative dishes, new flavors and nutritious breakfast options according to Packaged Facts. USA Rice Federation offers recipes that will support foodservice operators’ efforts to increase sales by developing breakfast menus that feature what patrons are looking for:
Convenience: According to USA Rice’s proprietary research, chefs and operators believe rice is a good item for take-out dishes and meals on the go because it is easy to package, travels, holds and presents well, and is popular with customers.
New breakfast menu ideas include Chorizo, Rice & Egg Wrap, a hearty mix of chorizo sausage, long grain rice, eggs, cheese and vegetables. Ethnic-inspired breakfast items that include ingredients, like chorizo and scrambled eggs, are ranked the number one breakfast trend by National Restaurant Association’s “What’s Hot in 2011” survey.
Signature Dishes: Creating limited-time offers or specialty dishes appeals to weekend customers who want more options and have more time. Restaurants such as King’s Hawaiian Bakery & Restaurant in Torrance, California feature fried rice and steamed rice on their specialty breakfast menu. Examples include Fried Rice with Egg, fried rice topped with an over-easy egg, and King’s Burrito, a blend of scrambled eggs, fried rice, Portuguese sausage and cheddar cheese in a flour tortilla.