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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

Cajun cuisine continues to grow and evolve

 By Nancy Kruse on Sep. 05, 2023

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

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

 By Nancy Kruse on Aug. 04, 2023

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.

Food

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

By Nancy Kruse on Jul. 04, 2023

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

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

By Nancy Kruse on May 08, 2023

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

By Nancy Kruse on Apr. 03, 2023

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.

Food

Rabbit bounces back on restaurant menus

By Nancy Kruse on Mar. 06, 2023

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.

Food

When a brand you admire drops the ball on customer service

By Nancy Kruse on Feb. 02, 2023

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

By Nancy Kruse on Jan. 06, 2023

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.

Food

Restaurants are turning everything into doughnuts

By Nancy Kruse on Dec. 01, 2022

State of the Plate: Menu trends columnist Nancy Kruse examines the rapidly evolving doughnut, as chains big and small get innovative with the humble treat.

Food

Filipino cuisine finally gets its day in the sun

By Nancy Kruse on Nov. 07, 2022

State of the Plate: Filipino cuisine has long been predicted to be the "next big thing." RB's menu trends columnist says it finally may be happening.

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