Nancy Kruse

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.
Kruse Report: Menu items evoking a smile 
Diners are having fun with innovative treats guaranteed to evoke grins
Kruse Report: The reinvention of waffles 
Restaurants including IHOP, Dunkin' Donuts and Old Town Social reinvent waffles
Flatbreads rise on menus 
The Kruse Report: Nancy Kruse's take on flatbreads
Kruse Report: Flatbreads elevate menus across all dayparts 
Sandwiches on slimmer breads proliferate on menus from breakfast to dinner
Best in show: Classic and new breeds of the hot dog 
Nancy Kruse takes a look at the current hot-dog revival.
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