Nancy Kruse

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
Kruse Report: Three trends pushing culinary casualization 
Chefs get flexible at CIA's World of Flavors conference
Chefs flout tradition in a more casual world 
The Kruse Report: Relaxation of rules in dining.
Whimsical items add pizzazz­­­ to menus­­ 
Nancy Kruse talks about the innovative treats satisfying customers.
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