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 ...
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!