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 ...
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?