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State of the Plate

Nancy Kruse

The monthly column from Menu Maven Nancy Kruse is part of RB’s extensive coverage of menu news and trends. The founder of The Kruse Co. provides her unique take on what’s going on at restaurants big and small every month.

Food

Rabbit bounces back on restaurant menus

 By Nancy Kruse on Mar. 06, 2023

State of the Plate: RB Menu Trends Columnist Nancy Kruse says this is the Year of the Rabbit on some restaurant menus. But despite the protein's advantages, it will likely remain a niche item.

Food

When a brand you admire drops the ball on customer service

 By Nancy Kruse on Feb. 02, 2023

State of the Plate: Restaurants are in the relationship business. But as Menu Trends Columnist Nancy Kruse recently discovered, that connection can sometimes get lost.

Food

How restaurants can make their post-holiday menus more fruitful

By Nancy Kruse on Jan. 06, 2023

State of the Plate: Chefs have a long runway of opportunity to use more fruit in their cold-weather menus, in both sweet and savory dishes.

Food

Restaurants are turning everything into doughnuts

By Nancy Kruse on Dec. 01, 2022

State of the Plate: Menu trends columnist Nancy Kruse examines the rapidly evolving doughnut, as chains big and small get innovative with the humble treat.

Food

Filipino cuisine finally gets its day in the sun

By Nancy Kruse on Nov. 07, 2022

State of the Plate: Filipino cuisine has long been predicted to be the "next big thing." RB's menu trends columnist says it finally may be happening.

Food

Horchata follows churros onto restaurant menus

By Nancy Kruse on Oct. 04, 2022

Nancy Kruse: This month's look at restaurant menu trends examines the popularity of the plant-based beverage, which also shines in more sophisticated items like cakes.

Food

Want to find top cooking talent? Here's one place to look

By Nancy Kruse on Sep. 01, 2022

Nancy Kruse: The CNIC Culinary Competition showcases top cooking talent from the U.S. Navy, which could be a fertile ground for restaurants looking for people experienced in a high-volume, high-pressure environment.

Food

After a slow burn, churros become a hot restaurant menu item

By Nancy Kruse on Jul. 29, 2022

State of the Plate: Nancy Kruse dishes on the centuries-old item now being used in a variety of items, from hot dogs to beverages.

Food

Restaurants find that protein packs a healthy punch

By Nancy Kruse on Jun. 30, 2022

State of the Plate: Restaurant menu trends expert Nancy Kruse dishes on "dude food," as consumers' view of healthy shifts toward the meatier side of things.

Food

Breakfast is making a comeback with innovative new options

By Nancy Kruse on Jun. 01, 2022

State of the Plate: The daypart went dark during the pandemic, but customers are returning and chefs are inspired, with everything from Elote Mexican Street Corn Hash at First Watch to Chengdu Chicken and Waffles at Nue.

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