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Nancy Kruse

Articles by
Nancy Kruse

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Food

Calling for a French concept revolution

Nancy Kruse and Lisa Jennings talk about the boomlet of French restaurants and whether Americans can move past the era of gloopy onion soup and soggy-crust quiche.

Food

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

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

Another look back at the National Restaurant Association Show

State of the Plate: Menu Trends columnist Nancy Kruse looks at the up-and-coming ideas and trends that she came across at the annual show: Fancy ice, coffee-top designs, alternative proteins, and "the internet's favorite hot sauce."

Operations

On decorum: Talking Restaurants with Nancy Kruse and Lisa Jennings

Is it time for American diners to put on proper clothes and start behaving a bit nicer in restaurants? Some operators are bringing back dress codes and more. But it may be too late to turn back from our sweatpants-wearing ways.

Food

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

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

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.

Financing

Are restaurants pricing themselves out of the good life?

Sweet & Sour: Columnists Peter Romeo and Nancy Kruse consider if menu pricing has hit the red zone. Someone check with a customer, quick.

Food

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.

Operations

Reports of mid-market restaurants' death may be greatly exaggerated

Sweet & Sour: The pandemic has fostered doubts about the viability of mid-priced dining. But isn’t the pandemic fading fast?

Operations

The attacks on ServSafe badly need a scrubbing

Sweet & Sour: Critics are blasting the life-saving program as a con job. They apparently prefer to kill the truth instead of germs.

Food

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.

Food

How restaurants can make their post-holiday menus more fruitful

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.

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