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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

Inside the tasty evolution of Mexican food in the U.S.

By Nancy Kruse on Feb. 07, 2024

State of the Plate: RB menu trends columnist Nancy Kruse explains how Glen Bell’s “tay-kohs” walked so birria and other authentic dishes and flavors could become runaway hits with American diners.

Food

On restaurant menus, texture matters more than you think

 By Nancy Kruse on Jan. 02, 2024

State of the Plate: RB menu trends columnist Nancy Kruse dishes on texture on restaurant menus. But while Americans are culinary adventurers, they remain pickier when it comes to how a food item feels.

Food

Fusion is no longer a dirty word

By Nancy Kruse on Dec. 04, 2023

State of the Plate: Restaurant menu trends columnist Nancy Kruse examines how foods and flavors are evolving in the kitchen. Chains are demolishing "culinary silos." The trend is driving more authenticity on menus.

Food

Restaurants are suddenly all about dessert

By Nancy Kruse on Nov. 07, 2023

State of the Plate: RB menu trends columnist Nancy Kruse dishes on the rising popularity of the last course, which is no longer operators' problematic stepchild.

Food

Restaurateurs are giving their menus an upgrade

By Nancy Kruse on Oct. 02, 2023

State of the Plate: Menu trends columnist Nancy Kruse examines operators' push to make their menus more experiential with options such as truffle and caviar.

Food

Cajun cuisine continues to grow and evolve

By Nancy Kruse on Sep. 05, 2023

State of the Plate: Paul Prudhomme's legacy lives on in the growing and evolving Cajun items on menus, says RB menu trends columnist Nancy Kruse.

Food

On summer menus: s'mores, confetti and plenty of Barbie

By Nancy Kruse on Aug. 04, 2023

State of the Plate: RB menu trends columnist Nancy Kruse dishes on a summer loaded with unique items, including summer classics and a lot of pink.

Food

Americans are rediscovering the joys of analog, and restaurants are following suit

By Nancy Kruse on Jul. 04, 2023

State of the Plate: Menu Trends Columnist Nancy Kruse explores the menu items restaurants use to cater to consumers' need for simplicity, with dips, finger foods, charcuterie and cast-iron skillets.

Food

Restaurants find new and more creative ways to get bacon on menus

By Nancy Kruse on May 08, 2023

State of the Plate: RB Menu Trends Columnist Nancy Kruse dishes on America's favorite protein, and the creative methods chefs are using to make it available to customers.

Food

Next-gen cookie brands push the envelope on flavor

By Nancy Kruse on Apr. 03, 2023

Nancy Kruse: RB's menu trends columnist examines the new generation of cookie brands, such as Crumbl Cookies and Insomnia Cookies. These concepts, including some local operators, are bringing new flavors and sensibilities into the segment.

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