Continue to Site >>>

Nancy Kruse

Articles by
Nancy Kruse

Page 2
Operations

Merry merch and the year of car mukbangs

Nancy & Lisa: A look back on the wacky, the trendy and how restaurants became wearable.

Food

Fusion is no longer a dirty word

State of the Plate: Restaurant menu trends columnist Nancy Kruse examines how foods and flavors are evolving in the kitchen. Chains are demolishing "culinary silos." The trend is driving more authenticity on menus.

Food

Democratizing food media in a waffle iron with Skittles

Nancy Kruse and Lisa Jennings debate the changing of the guard in food media as TikTok steals the show.

Food

Restaurants are suddenly all about dessert

State of the Plate: RB menu trends columnist Nancy Kruse dishes on the rising popularity of the last course, which is no longer operators' problematic stepchild.

Operations

The nugget-ification of America cannot be stopped

Can the nation's collective palate evolve beyond the chicken nuggets they loved as toddlers? Or will we finally reach peak nugget and find another craveable protein to dip in all those terrific sauces out there?

Food

The rise of Ozempic Nation: Will it hit the restaurant business?

Lisa Jennings and Nancy Kruse take on the latest weight-loss Magic Bullet threatening our favorite national pastime: Buying and consuming junk food.

Food

Restaurateurs are giving their menus an upgrade

State of the Plate: Menu trends columnist Nancy Kruse examines operators' push to make their menus more experiential with options such as truffle and caviar.

Food

Cajun cuisine continues to grow and evolve

State of the Plate: Paul Prudhomme's legacy lives on in the growing and evolving Cajun items on menus, says RB menu trends columnist Nancy Kruse.

Food

What restaurants can learn from this 'Girl Power' summer

Nancy Kruse and Lisa Jennings talk girl dinners and why it's a good idea to leave your gender stereotypes at the door.

Food

On summer menus: s'mores, confetti and plenty of Barbie

State of the Plate: RB menu trends columnist Nancy Kruse dishes on a summer loaded with unique items, including summer classics and a lot of pink.

Food

Calling for a French concept revolution

Nancy Kruse and Lisa Jennings talk about the boomlet of French restaurants and whether Americans can move past the era of gloopy onion soup and soggy-crust quiche.

Food

Americans are rediscovering the joys of analog, and restaurants are following suit

State of the Plate: Menu Trends Columnist Nancy Kruse explores the menu items restaurants use to cater to consumers' need for simplicity, with dips, finger foods, charcuterie and cast-iron skillets.

  • Page 2