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Nancy Kruse

Articles by
Nancy Kruse

Page 5
Food

Texture takes center stage on restaurant menus

State of the Plate: Chefs at all levels are adding more crunch to items to give them contrasting textures, using everything from chia seeds to crispy chicken skin.

Marketing

It's black and white, QR doubters: The codes are here to stay

Sweet & Sour: The tags deliver benefits that will keep them in use long after the pandemic fades.

Marketing

Virtual concepts are undeniably a boom. Some might say a bubble.

Sweet & Sour: Brick-and-mortarless delivery concepts are growing at a head-turning clip. But that sort of expansion usually brings challenges, too.

Food

Butter makes a culinary comeback

State of the Plate: Nancy Kruse talks about one of the biggest culinary comebacks of the last decade, and how chefs are finding more uses for it than ever.

Food

Chains find success with celebrity partnerships

State of the Plate: Restaurants are working with celebrities of all kinds, from Rick Bayless to Eminem. And more are on their way.

Marketing

Is it time to give starred restaurant reviews a thumbs-down?

Sweet & Sour: Some consumer media are dropping the shorthand method of assessing a dining-out experience. But these two longtime industry observers have reservations about the trend.

Food

Cabbage is getting its day in the sun

State of the Plate: The humble vegetable has become an unlikely star of dishes. And chefs are also finding new ways to spotlight squash.

Consumer Trends

What'll it be for a COVID-wisened industry, experience or convenience?

Sweet & Sour: Nancy Kruse and Peter Romeo look at the oft-voiced theory that the pandemic has shifted the focus of restaurant customers and operators to the convenience of takeout and delivery. Neither one is buying it. Some axe throwing and a drink, anyone?

Food

Restaurants are filling their menus with smoke

State of the Plate: Chefs are smoking everything in the latest menu trend, from brisket to cocktails and even ice cream.

Food

A look at the good, and bad, menu developments from 2021

Sweet & Sour: The debut column from Nancy Kruse and Peter Romeo focuses on the good, the bad and the ugly from the year that was.

Food

At Worlds of Flavor, food memories drive innovation

State of the Plate: Menu Trends Columnist Nancy Kruse reports from the Culinary Institute of America’s Worlds of Flavor Conference, which provided a taste of the Americas.

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