Value-Friendly Ingredients
Potatoes, rice, grains, and nuts can add heft, flavor, texture, and general interest for relatively modest amounts of money.
— Jim Villemaire
Schlotzsky’s Deli
Rice lends itself to value pricing. Rice bowls are becoming popular, as well. The bowls usually have a protein, vegetable, and a sauce for a very flavorful and inexpensive meal.
— Dave Fenner
Boneheads Grill Fish and Piri Piri Chicken
Rice dishes and root vegetables are popular and inexpensive.
— Stan Dorsey
FOCUS Brands
There has been a resurgence of “forgotten” ancient grains and beans from all over the world. Ingredients like quinoa, lentils, barley, and amaranth are appearing on menus due to both cost and interest in reducing meat consumption. Price/value is also driving increased use of nontraditional meat cuts like hanger steak, shank, belly, and slow-cooked presentations like cassoulet and chili.
— Nestle’ Professional Culinary Team
Legumes like lentils in combination with whole grains. This is also very nutritious in the fact that the combination provides the body with a complete protein containing eight essential amino acids. Ancient grains like quinoa and spelt are very tasty, and a little goes a long way.
— Stephen A. Kalil
Frito Lay
Whole grains, rice, quinoa, and potatoes: things that fill you up and satisfy hunger.
— Delia Champion
The Flying Biscuit Café
Rising costs mean smaller portions. Rising costs also mean value-added proteins. We are seeing more use of muscles in the center of the plate than we have in the past.
— Dan Barash
Moe’s Southwest Grill
Beans, vegetables, and potatoes offer a great value.
— Hilliard Creath
Cinnabon