In a monthly series, menu trend analyst Nancy Kruse and NRN senior food editor Bret Thorn debate current trends in the restaurant industry. For this installment, they contemplate the value of authenticity on restaurant menus. The value of authenticity on restaurant menus Kruse Company president Nancy Kruse considers the use of the term “authentic” on restaurant menus. Bret, is it just my imagination or has the trendy but nebulous term “authentic” become a bit ...
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Contact: Desiree Torres Desiree.Torres@penton.com