Items that are comforting but innovative, big and literally green are the superstars of chain restaurant menus this year, said food trend expert Nancy Kruse as she kicked off Menu Trends & Directions on Tuesday in Orlando, Fla. In her annual State of the Plate presentation, Kruse, president of Atlanta-based The Kruse Company and a contributing editor of Nation’s Restaurant News, pointed to the proliferation of oatmeal, burgers, oversized “dude food” and a plethora of ...
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