Editor’s Note: In The Kruse Report, a new feature on NRN.com, food trend expert Nancy Kruse looks at what’s shaping menus across the country. It’s understandable if operators feel caught between a culinary rock and a regulatory hard place. On the one hand, they must cater to patrons who want great-tasting, guilt-free foods. On the other, they face menu-labeling laws that may prove burdensome and will have minimal impact on the national obesity epidemic. Faced with demands ...

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