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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.


Rabbit bounces back on restaurant menus

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.


When a brand you admire drops the ball on customer service

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.

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.

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.

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.

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.

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.

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.

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.

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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