Nancy Kruse

Nancy
Kruse
Articles
Kruse/Thorn: Moral valuation of food v. culinary mashups
If consumers say they want “clean,” healthful foods, why the rise in novelty food LTOs?
Chickpeas sprout on menus 1
Falafel, hummus and other variations spread to independents and chains
German classics are cast in new light
Schnitzel, spätzle and sauerkraut are seeing a resurgence on menus
Thorn and Kruse talk culinary trends from the NRA show
Trends include plant-based foods, the Tinder of hiring apps and Latin cooking
Bret Thorn, Nancy Kruse examine press coverage of farm-to-table movement
The experts explore how journalist are exposing restaurants
CIA conference highlights emerging culinary trends
Gochujang and compound butter on display, along with simplicity, complexity and balance
Will service styles replace food as focal point? 
Nancy Kruse and NRN senior food editor Bret Thorn discuss service models
Jack in the Box Buttery Jack
Butter, lard, more make a big, fat comeback  1
Clean-food trend and new regulations converge to rehabilitate animal fats
Is tipping on the way out? 5
Restaurant experts Bret Thorn and Nancy Kruse discuss the hot-button topic
Hardee's Smoked Sausage Biscuit
Biscuits rise above regional boundaries 
The popularity of the flaky baked good has spread well beyond the South
Nancy Kruse, Bret Thorn explore the outsized ego of the modern chef
The experts examine culinary creativity, and when enough is enough
Nashville Hot Spicy Chicken
Then and now: A look at hot chicken’s historic background 
Menu trends analyst explains the origins of the popular spicy dish
Slater's 50/50 peanut butter jelly burger
Peanut butter spreads beyond sandwiches 
Restaurants use the children’s lunch staple on hot dogs, burgers and more
Pork chops
Bret Thorn, Nancy Kruse reflect on 2015 menu trends 
Find out which predictions hit the mark, and which were off-target
Jack in the Box Buttery Jack
Butter reasserts role in sweet and savory dishes 
The ingredient’s comeback aligns with consumer and menu trends

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