Nancy Kruse is a menu maven and president of The Kruse Company. She is a well known and highly regarded expert on menu trends. Her monthly State of the Plate column provides insight into the trends influencing menu innovation.
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Call the scrap yard. We have a labor model to be picked up.
Sweet & Sour: The restaurant business has grappled with labor challenges for about 40 years now, but never a situation as trying as the current one. It’s time to rethink the very nature of restaurant work.