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State of the Plate

Nancy Kruse

The monthly column from Menu Maven Nancy Kruse is part of RB’s extensive coverage of menu news and trends. The founder of The Kruse Co. provides her unique take on what’s going on at restaurants big and small every month.

Food

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

 By Nancy Kruse on Jul. 04, 2023

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.

Food

Restaurants find new and more creative ways to get bacon on menus

 By Nancy Kruse on May 08, 2023

State of the Plate: RB Menu Trends Columnist Nancy Kruse dishes on America's favorite protein, and the creative methods chefs are using to make it available to customers.

Food

Next-gen cookie brands push the envelope on flavor

By Nancy Kruse on Apr. 03, 2023

Nancy Kruse: RB's menu trends columnist examines the new generation of cookie brands, such as Crumbl Cookies and Insomnia Cookies. These concepts, including some local operators, are bringing new flavors and sensibilities into the segment.

Food

Rabbit bounces back on restaurant menus

By Nancy Kruse on Mar. 06, 2023

State of the Plate: RB Menu Trends Columnist Nancy Kruse says this is the Year of the Rabbit on some restaurant menus. But despite the protein's advantages, it will likely remain a niche item.

Food

When a brand you admire drops the ball on customer service

By Nancy Kruse on Feb. 02, 2023

State of the Plate: Restaurants are in the relationship business. But as Menu Trends Columnist Nancy Kruse recently discovered, that connection can sometimes get lost.

Food

How restaurants can make their post-holiday menus more fruitful

By Nancy Kruse on Jan. 06, 2023

State of the Plate: Chefs have a long runway of opportunity to use more fruit in their cold-weather menus, in both sweet and savory dishes.

Food

Restaurants are turning everything into doughnuts

By Nancy Kruse on Dec. 01, 2022

State of the Plate: Menu trends columnist Nancy Kruse examines the rapidly evolving doughnut, as chains big and small get innovative with the humble treat.

Food

Filipino cuisine finally gets its day in the sun

By Nancy Kruse on Nov. 07, 2022

State of the Plate: Filipino cuisine has long been predicted to be the "next big thing." RB's menu trends columnist says it finally may be happening.

Food

Horchata follows churros onto restaurant menus

By Nancy Kruse on Oct. 04, 2022

Nancy Kruse: This month's look at restaurant menu trends examines the popularity of the plant-based beverage, which also shines in more sophisticated items like cakes.

Food

Want to find top cooking talent? Here's one place to look

By Nancy Kruse on Sep. 01, 2022

Nancy Kruse: The CNIC Culinary Competition showcases top cooking talent from the U.S. Navy, which could be a fertile ground for restaurants looking for people experienced in a high-volume, high-pressure environment.

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