By Derrek J. Hull, Blogger-in-Chief
The National Restaurant Association Restaurant, Hotel-Motel Show is hosting a live online rebroadcast of Nancy Kruse's standing-room-only NRA Show 2012 education session "Menu Innovation 2012: Turning Trends into Money Makers." Join Nancy for this online event, as she answers your burning questions via live chat throughout the duration of the session rebroadcast.
New menu item introductions are at record high levels as operators ratchet up the creativity to lure recession-spooked patrons back to restaurants. While there are no one-size-fits-all approaches to developing a compelling menu, the good news is there are multiple strategies to convince consumers to put down their remotes, step away from their couches and return to restaurants. Learn all about what’s hot on the menu and how simple, innovative tweaks can turn trends into moneymakers during this special live online event.
- Date: Tuesday, July 31, 2012
- Time: 3 pm Eastern/2 pm Central/1 pm Mountain/12 pm Pacific
- Cost: Free
Whether you were at the NRA Show and missed Nancy's session, were at the session but didn't get to ask your question, or were unable to attend NRA Show 2012 at all, the NRA Show team and Nancy are giving you a second chance to learn from the best!
About the Session
Menu Innovations 2012: Turning Trends into Money Makers
This fast paced review of hot menu trends will focus on innovations that attract customers and add value without breaking the budget. Covering all segments of the industry, Nancy Kruse, noted menu trends expert and President, The Kruse Company will provide insights into the foods and flavors, preparation and presentation techniques, and tricks of the trade that generate the kind of buzz that brings patrons through the door, and then back for more.
Among the best-known and most-quoted foodservice analysts, Nancy Kruse is President of The Kruse Company, which is based in Atlanta and dedicated to assessing trends and directions in food, menu and restaurant concepts. She authors The Kruse Report, a monthly column devoted to what’s happening on the menu that appears in Nation’s Restaurant News and NRN online; in addition, she is Program Director of NRN’s Menu Trends and Directions conference. In demand as a speaker, she has addressed national and state restaurant associations, major restaurant, supermarket and food companies and promotion boards in the US and abroad. She has completed coursework at The Culinary Institute of America, where she has served as visiting instructor. In December 2008, she was honored to deliver one of the prestigious Zagat series of lectures at the Hyde Park campus of the CIA; fellow lecturers included industry luminaries Danny Meyer, CEO of Union Square Hospitality Group, and James Beard award-winning chef Daniel Boulud.