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.

Trending Tables: 50 hot restaurants for summer 2016
NRN presents a look at the cuisines and concepts gaining favor around the country
Thorn and Kruse talk culinary trends from the NRA show
Trends include plant-based foods, the Tinder of hiring apps and Latin cooking
Bret Thorn, Nancy Kruse examine press coverage of farm-to-table movement
The experts explore how journalist are exposing restaurants
US Foods debuts on New York Stock Exchange
Distributor celebrates with temporary outdoor kitchen space
Menu Tracker: New items from Corner Bakery Cafe, Dairy Queen, Olive Garden, more
Burger 21, Carl’s Jr., Charleys Philly Steaks, Hale and Hearty Soups, more also introduce new menu items
pickled vegetables
11 food and beverage trends from the NRA Show
Fruit flavors, craft soda, premium vegetables and more were on display at the conference
2016 MenuMasters winners drive industry innovation
Chefs share award-winning menu items at ceremony
Carbonated soft drink makers target Millennials
Beverage suppliers promote artisan flavors, natural varieties
Restaurants struggle with chef shortage 
Operators sound off on difficulty of filling positions and finding qualified cooks
NRA Show
NRA Show kicks off with new education programs and exhibitors
Special sessions planned on fast-casual, non-commercial and retail segments
California Tortilla salad
Menu Tracker: New items from Dunkin’ Donuts, Wendy’s, East Coast Wings, more
Restaurant chains introduce new burgers, salads, iced drinks and more
Wing Zone logo
Wing Zone bets on improved burgers
Chicken-wing chain debuts burger delivery push in bid to boost sales
chef trimming beef
Managing food costs by cutting waste 
Restaurants make the most of ingredients to benefit the bottom line
Report: Beer drinkers shift toward craft, imported brews
Growth opportunity in flavored drinks, Mintel report finds
Menu Tracker: New items from Del Frisco’s, Hard Rock Cafe, Au Bon Pain, more
Auntie Anne’s, Benihana, Moe’s Southwest Grill and other chains also introduce new menu items

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