Bret Thorn

Senior Food Editor
Nation's Restaurant News

Bret Thorn is responsible for reporting on culinary trends in foodservice. He joined Nation’s Restaurant News in 1999, after spending about five years as a journalist in Thailand, where he wrote business and food stories. His columns in NRN won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column. A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, Mr. Thorn also studied at Le Cordon Bleu Ecole de Cuisine in Paris.

Articles by Bret Thorn
Genghis Grill introduces tablets, new menu items
New offerings part of fast-casual chain’s Fresh Casual evolution
Bret Thorn, Nancy Kruse discuss the state of casual dining
Menu expert, NRN senior food editor weigh in on where the segment is headed
Beer pairings: Public House
Public House general manager Mark Del Monte pairs a beer with short ribs
Restaurants give potatoes new flair 
Starch staple is treated to new flavors and preparations
MenuMasters 2014: A closer look at the winners
The awards honor outstanding foodservice research and development
MenuMasters 2014: True Food Kitchen
Health-focused concept draws customers with innovative, nutritious dishes
4 factors affecting commodity prices
Global demand, droughts in Brazil and California, and a virus in pigs are driving prices up
Industry vet named COO of The Cannery Row Company
William Grimm has previously worked with California Pizza Kitchen, Dunkin’ Donuts, others
Menu Tracker: New items from Chick-fil-A, Pizza Hut, more
Manhattan Bagel, Dunkin Donuts, Krispy Kreme, Bar Louie, Rita’s Italian Ice, Bruster’s Real Ice Cream, Carvel, Sonic Drive-In also introduce new menu items
New flavors bloom on spring menus
These less-expected choices are turning up next to traditional seasonal ingredients like strawberry, rhubarb, asparagus, peas and ramps
Houlihan’s introduces antibiotic-free chicken
Casual-dining chain also rolls out organic greens
Chefs showcase pork’s versatility, flavor
Cooking demonstrations held at recent National Pork Board’s Pork Summit
Wine pairings: The Blue Room
Liz Vilardi, partner and wine director of The Blue Room, Belly Wine Bar and Central Bottle Wine + Provisions in Cambridge, Mass. pairs wine with a soft-poached egg dish
Max Brenner moves toward fast-casual format
Chocolate-centric chain refocusing to better meet American consumers’ needs.
Fine-dining awards season kicks off
James Beard Foundation, Food & Wine magazine release nominations for annual honors
Free eNewsletters! 
Want the latest in the world of foodservice news & trends? 
Check out our e-newsletters

Sponsored Introduction Continue on to (or wait seconds) ×