Nancy Kruse

Jack in the Box Buttery Jack
Butter reasserts role in sweet and savory dishes
The ingredient’s comeback aligns with consumer and menu trends
Why is French cuisine missing from the U.S. restaurant landscape? 2
Nancy Kruse, Bret Thorn examine the dearth of French restaurants in the U.S.
Pumpkin pie
Pumpkin spice: A force for good or an overdone scourge?
Bret Thorn and Nancy Kruse discuss the broader implications of this cinnamon-scented season
Coffee's influence expands to savory, sweet foods
Chefs value coffee for its subtly bitter undertones
Should McDonald’s have accepted Burger King's mashup offer? 4
Nancy Kruse and Bret Thorn discuss whether the chain was right to turn down Burger King’s Big Mac-Whopper Peace Day mashup proposal
Underappreciated celery is next hot vegetable
Independent restaurants in particular have made celery and celery root stars
Has foodie culture created a monster?
Nancy Kruse and Bret Thorn discuss the nature of America's obsessions
Which Wich's Pulled Pork Banh Mi
Bánh mì arrives on mainstream menus
Chains offer many takes on Vietnamese sandwich
Gordon Biersch’s Beef Tenderloin Salad
Beef prevails on menus despite drought, higher costs
Menu standby shows versatility, preference among consumers
The rise in meal kit services: A discussion
Does the latest crop of partially prepared meals present a threat to restaurants?
Nancy Kruse, Bret Thorn talk nonalcoholic beverage trends
Consumers take interest in iced teas, lemonades, sparkling drinks
Versatile mangoes add bright pop to restaurant menus
The tropical fruit is becoming more popular with consumers
Korean-American chefs shake up dining scene 
Meet the chefs who are setting trends in US restaurants from coast to coast
Nancy Kruse, Bret Thorn talk top food trends from the 2015 NRA Show 
Listen to the monthly discussion on current trends in the restaurant industry
Behind Chipotle’s singular success: A discussion  3
Listen to Bret Thorn and Nancy Kruse explore Chipotle Mexican Grill’s singular success

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