Nancy Kruse

Nancy
Kruse
Articles
Santa Fe Steakburger at Steak 'n Shake
Chefs play up texture 
Nancy Kruse looks at the increase in crunchable items on menus
Bret Thorn, Nancy Kruse look back on 2012 culinary trends 
NRN senior food editor Bret Thorn and menu trend expert Nancy Kruse discuss the most popular restaurant menu trends of the past year.
Better-chicken segment takes wing 
Nancy Kruse talks emerging chicken chains and dishes
Condiments to complement every flavor profile 
Nancy Kruse shares observations on innovative condiments.
Innovation sparks side-dish revival 
Nancy Kruse on interesting side dishes from chains and independents.
Seasonal fruits help sweeten the meal 
Menu trends analyst Nancy Kruse on the appeal of fruit.
Maple syrup sweetens dishes from breakfast to dessert 
Maple syrup isn't just for pancakes anymore
Chefs beef up menus with red-meat dishes 
Nancy Kruse's take on beef trends in restaurants.
Maple flavors sweeten US menus 
Nancy Kruse on restaurants' use of homegrown maple products.
The Kruse Report: Shell game 
Eggs add playful touches to chain menus.
Versatile egg appears in dishes across all dayparts 
Few culinary makeovers are as dramatic as the egg's
Chains practice premium positioning 
Chains are finding new ways to give customers exactly what they want.
Kruse Report: Customization is king 
Chains let customers tailor their own meals
Tailoring the menu to meet guests' needs 
Chains bend over backwards to make food the way customers want it.
Kruse Report: Pork is the 'it' protein 
Ingredient has versatility, lends itself to culinary creativity
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