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

Horchata follows churros onto restaurant menus

By Nancy Kruse on Oct. 04, 2022

Nancy Kruse: This month's look at restaurant menu trends examines the popularity of the plant-based beverage, which also shines in more sophisticated items like cakes.

Food

Want to find top cooking talent? Here's one place to look

By Nancy Kruse on Sep. 01, 2022

Nancy Kruse: The CNIC Culinary Competition showcases top cooking talent from the U.S. Navy, which could be a fertile ground for restaurants looking for people experienced in a high-volume, high-pressure environment.

Food

After a slow burn, churros become a hot restaurant menu item

By Nancy Kruse on Jul. 29, 2022

State of the Plate: Nancy Kruse dishes on the centuries-old item now being used in a variety of items, from hot dogs to beverages.

Food

Restaurants find that protein packs a healthy punch

By Nancy Kruse on Jun. 30, 2022

State of the Plate: Restaurant menu trends expert Nancy Kruse dishes on "dude food," as consumers' view of healthy shifts toward the meatier side of things.

Food

Breakfast is making a comeback with innovative new options

By Nancy Kruse on Jun. 01, 2022

State of the Plate: The daypart went dark during the pandemic, but customers are returning and chefs are inspired, with everything from Elote Mexican Street Corn Hash at First Watch to Chengdu Chicken and Waffles at Nue.

Premium

Food

Texture takes center stage on restaurant menus

By Nancy Kruse on May 02, 2022

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.

Food

Butter makes a culinary comeback

By Nancy Kruse on Mar. 30, 2022

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