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    Recent
    Recent
    Sales of antibiotics used on livestock are dropping but usage remains high
    Feb 15, 2019
    Look — and maybe read this book — before you leap into business
    Feb 14, 2019

    What customers want: digital convenience
    Feb 13, 2019
    This week's top 10: Anti-Restaurant Week, health departments’ CBD crackdown
    Feb 13, 2019
    Crustacean makeover makes room for the future
    Feb 13, 2019
    Featured
    Working Lunch: Uber co-founder moves into food delivery
    Feb 15, 2019
    Stir: Barton G. the Restaurant brings outrageous plating to Chicago
    Feb 15, 2019
    Wood Ranch BBQ & Grill turns to small, hybrid concept for efficiency
    Feb 14, 2019
    New on the Menu: Gabriel Kreuther’s vacherin, Balkan delights
    Feb 14, 2019

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    Vegetables move to the center of the plate
    Feb 12, 2019
    Meatless entrées proliferate on menus
    female restaurant customer
    Cents of a woman: Targeting female customers
    Feb 01, 2019
    Kruse and Thorn discuss the pros and cons of marketing to specific demographics
    Pajama party: Chips, cereal and popcorn bring whimsy to menus
    Pajama party: Chips, cereal and popcorn bring whimsy to menus
    Jan 29, 2019
    Restaurants feature childhood favorites
    Texture explosion: Puffed pieces add crunch to dishes
    Texture explosion: Puffed pieces add crunch to dishes
    Jan 15, 2019
    Chefs inflate grains, vegetables and even meat
    For today’s carnivore, not all proteins are created equal
    For today’s carnivore, not all proteins are created equal
    Jan 07, 2019
    Restaurants source fresh, sustainable, humane meat amid demand for better ingredients
    From CBD to carrot dogs: The year in food trends
    From CBD to carrot dogs: The year in food trends
    Dec 20, 2018
    NRN senior food editor Bret Thorn and menu trends analyst Nancy Kruse look back on 2018
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    From cocktails to cod, Portuguese trends get stateside treatments
    Dec 18, 2018
    Popular European destination spreads its influence
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    Should companies have a say in what employees eat?
    Dec 07, 2018
    NRN senior food editor Bret Thorn and menu trends analyst Nancy Kruse discuss WeWork’s decision to go meat-free
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    Japanese ingredients move to the mainstream
    Nov 30, 2018
    From furikake to miso, high-impact flavors find wider acceptance
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    Here’s the beef
    Nov 30, 2018
    Despite the rise of vegetables, this stalwart remains a menu star
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