Nancy Kruse

Nancy
Kruse
Articles
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.
Kruse Report: Hot dogs go from humble to high-end 
Chefs are fancying franks with high-quality meats and inventive toppings
Operators harvest fruits of menu development 
Nancy Kruse talks about how fruit's versatility makes it a star on chain menus
Kruse Report: Fruit a new favorite on chain restaurant menus 
From apples to açaí, fruit is everywhere on restaurant menus
Learn new ideas from experienced menu makers 
The 2011 NRA Show provided an opportunity to sample the best ideas and products the industry has to offer.
Kruse Report: Best of the foodservice industry at NRA Show 
Cutting-edge ideas and products on display
Portland, Ore., food carts driving mobile movement 
The food-truck movement continues to attract attention and create controversy far in excess of its modest size.

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