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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

After a slow burn, churros become a hot restaurant menu item

 By Nancy Kruse on Jul. 29, 2022

State of the Plate: Nancy Kruse dishes on the centuries-old item now being used in a variety of items, from hot dogs to beverages.

Food

Restaurants find that protein packs a healthy punch

 By Nancy Kruse on Jun. 30, 2022

State of the Plate: Restaurant menu trends expert Nancy Kruse dishes on "dude food," as consumers' view of healthy shifts toward the meatier side of things.

Food

Breakfast is making a comeback with innovative new options

By Nancy Kruse on Jun. 01, 2022

State of the Plate: The daypart went dark during the pandemic, but customers are returning and chefs are inspired, with everything from Elote Mexican Street Corn Hash at First Watch to Chengdu Chicken and Waffles at Nue.

Food

Texture takes center stage on restaurant menus

By Nancy Kruse on May 02, 2022

State of the Plate: Chefs at all levels are adding more crunch to items to give them contrasting textures, using everything from chia seeds to crispy chicken skin.

Food

Butter makes a culinary comeback

By Nancy Kruse on Mar. 30, 2022

State of the Plate: Nancy Kruse talks about one of the biggest culinary comebacks of the last decade, and how chefs are finding more uses for it than ever.

Food

Chains find success with celebrity partnerships

By Nancy Kruse on Mar. 02, 2022

State of the Plate: Restaurants are working with celebrities of all kinds, from Rick Bayless to Eminem. And more are on their way.

Food

Cabbage is getting its day in the sun

By Nancy Kruse on Feb. 01, 2022

State of the Plate: The humble vegetable has become an unlikely star of dishes. And chefs are also finding new ways to spotlight squash.

Food

Restaurants are filling their menus with smoke

By Nancy Kruse on Jan. 04, 2022

State of the Plate: Chefs are smoking everything in the latest menu trend, from brisket to cocktails and even ice cream.

Food

A look at the good, and bad, menu developments from 2021

By Nancy Kruse and Peter Romeo on Dec. 20, 2021

Sweet & Sour: The debut column from Nancy Kruse and Peter Romeo focuses on the good, the bad and the ugly from the year that was.

Food

At Worlds of Flavor, food memories drive innovation

By Nancy Kruse on Dec. 01, 2021

State of the Plate: Menu Trends Columnist Nancy Kruse reports from the Culinary Institute of America’s Worlds of Flavor Conference, which provided a taste of the Americas.

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