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Nancy Kruse

Articles by
Nancy Kruse

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Food

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

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

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.

Operations

Merry merch and the year of car mukbangs

Nancy & Lisa: A look back on the wacky, the trendy and how restaurants became wearable.

Food

Fusion is no longer a dirty word

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

Democratizing food media in a waffle iron with Skittles

Nancy Kruse and Lisa Jennings debate the changing of the guard in food media as TikTok steals the show.

Food

Restaurants are suddenly all about dessert

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.

Operations

The nugget-ification of America cannot be stopped

Can the nation's collective palate evolve beyond the chicken nuggets they loved as toddlers? Or will we finally reach peak nugget and find another craveable protein to dip in all those terrific sauces out there?

Food

The rise of Ozempic Nation: Will it hit the restaurant business?

Lisa Jennings and Nancy Kruse take on the latest weight-loss Magic Bullet threatening our favorite national pastime: Buying and consuming junk food.

Food

Restaurateurs are giving their menus an upgrade

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

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

What restaurants can learn from this 'Girl Power' summer

Nancy Kruse and Lisa Jennings talk girl dinners and why it's a good idea to leave your gender stereotypes at the door.

Food

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

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.

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