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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.

Food

Restaurants can learn some foodservice tricks from supermarkets

 By Nancy Kruse on Jul. 18, 2024

State of the Plate: Nancy Kruse, RB’s menu trends columnist, says grocers are stepping up their game, and restaurants need to keep up.

Food

The humble carrot takes center stage on menus

 By Nancy Kruse on Jul. 08, 2024

Nancy Kruse: RB's restaurant menu trends columnist dishes on the carrot, which is inexpensive, readily available and versatile.

Food

Beef is still what's for dinner

By Nancy Kruse on Jun. 17, 2024

Nancy Kruse: RB's menu trends columnist writes about the continued popularity of beef, and how restaurant brands have been expanding and upgrading their beef offerings.

Food

Introducing the Summer of Soft Serve

By Nancy Kruse on Jun. 06, 2024

State of the Plate: Menu trends columnist Nancy Kruse finds plenty of delicious examples that soft-serve ice cream's reach is expanding far beyond fast food.

Food

Pizza serves as a blank canvas for culinary innovation—in the U.S. at least

By Nancy Kruse on May 03, 2024

State of the Plate: Italians are strict about their pies, but American pizza chefs have an array of seemingly endless riffs on the popular dish, menu trends columnist Nancy Kruse writes.

Food

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

By Nancy Kruse on Feb. 07, 2024

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

By Nancy Kruse on Jan. 02, 2024

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.

Food

Fusion is no longer a dirty word

By Nancy Kruse on Dec. 04, 2023

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

Restaurants are suddenly all about dessert

By Nancy Kruse on Nov. 07, 2023

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.

Food

Restaurateurs are giving their menus an upgrade

By Nancy Kruse on Oct. 02, 2023

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.

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