Comfort foods continue to dominate restaurant menus in the United States, with stroganoff, meatballs, bread bowls, melted sandwiches and oatmeal rounding out the top five positions for 2010.
During the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, Nancy Kruse, menu trends expert and president of The Kruse Co., told a packed room of restaurant industry operators how each one can be used to deliver both innovative and craveable dishes that consumers can't make at home.
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