Food Service Rice Insights & Trends

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.

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!

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.

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

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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