Guests should have it their way
The following is Kruse Company president Nancy Kruse’s response to NRN senior food editor Bret Thorn’s take on menu customization. Gosh, Bret, is it possible to have too much of a good thing? I suspect that devotees of Yard House, your 100-bottle tequila bar or Nihon Whisky Lounge, which offers more than 500 single malts in San Francisco, would beg to differ. Actually, you might need a few drinks before venturing into this lawless restaurant environment of yours, where ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com