LOS ANGELES —For restaurateurs looking to add sizzle to their menus, freshness, flavor and authenticity are some of the biggest trends to capitalize on, menu trends expert Nancy Kruse told operators during the recent Multi-Unit Foodservice Operators conference here. During a speech titled “Blazing New Trails on Your Menu,” Kruse, president of The Kruse Co. in Atlanta and a Nation’s Restaurant News columnist, outlined six trends currently helping savvy operators fire up ...

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