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, Thorn also studied at Le Cordon Bleu Ecole de Cuisine in Paris.

Restaurants load fries with indulgent toppings
Customers are clamoring for fries with a variety of indulgent toppings
Consumers load up on topped fries
Chains get creative with menu items, limited-time offers for fries
Fleming’s beverage director talks wine, beer, cocktail trends
Maeve Pesquera says sparkling wines, craft cocktails and local beers are popular with the steakhouse chain’s customers
Menu Tracker: New items from Burger King, Baskin-Robbins, Corner Bakery Cafe, more
Arby’s, BD’s Mongolian Grill, California Pizza Kitchen, others also introduce new menu items
Bartender Brandon Lockman talks old-school cocktail trends
Amaretto sours, Long Island teas, cosmos are popular in Portland, Ore., Lockman says
Should McDonald’s have accepted Burger King's mashup offer? 4
Nancy Kruse and Bret Thorn discuss whether the chain was right to turn down Burger King’s Big Mac-Whopper Peace Day mashup proposal
Chick-fil-A to introduce new ordering system in New York City
“Upstream ordering” expected to facilitate 100 transactions per hour
NRA: More operators report sales decline in August
Restaurant Performance Index falls to lowest level in 11 months
Menu Tracker: New items from Arby’s, IHOP, Protein Bar, more
Brio Tuscan Grille, Gigi's Cupcakes, Popeyes, others also introduce new menu items
Ahmass Fakahany on leveraging financial acumen in restaurants
Former Merrill Lynch executive manages business side of Altamarea Group
IFA appoints Robert Cresanti president, CEO
Cresanti replaces Steve Caldeira, who resigned this month
BR Guest Hospitality CEO James Gersten departs
Gersten joined the company in 2013
Menu economics: Building a profitable beverage program
Creative cost and labor strategies drive success
Menu Tracker: New items from Bruegger’s, Cabana Grill, Old Chicago, more
Bruster’s Real Ice Cream, Carl’s Jr., Dunkin' Donuts, others also introduce new menu items
Top food trends from MUFSO 2015
NRN senior food editor Bret Thorn identifies flavors, ingredients to watch

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