(Continued from page 1) Nancy Kruse, president, The Kruse Company Menu trends: A couple of burgeoning food trends will have an increasing impact on restaurant menus throughout the next year. Greek cuisine is coming into its own in the mass market, with the extraordinary success of Greek yogurt opening the door to wider experimentation. Feta cheese, tzatziki and lamb will get more play, and chains like Little Greek will expand. Salads will get a new lease on life as consumers seek ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

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: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.