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.

David Burke veteran joins The Melting Pot
Steakhouse and fine-dining expert Jason Miller intends to continue fondue chain’s culinary evolution
Slapfish co-founder: 'Let's make seafood sexy again'
Chef Andrew Gruel discusses redefining seafood trends
Nancy Kruse, Bret Thorn discuss kids in restaurants  2
How should restaurants handle unruly children?
Menu Tracker: 10 summer limited-time offers
Summer menu items from restaurant chains include burgers, smoothies, tacos and more
Coffee Bean & Tea Leaf rolls out comprehensive media campaign
Millennials encouraged to "Keep Cool and Summer On" with iced coffee, Ice Blended drinks
A look at the summer burger boom 1
An unusually large selection of America’s favorite sandwich is hitting restaurants this season
Meet the six types of American wine drinkers 
Find out what different consumers are looking for to maximize sales
Uno debuts new fast-casual concept
Company plans to expand Uno Fresco brand
Bret Thorn, Nancy Kruse on latest restaurant reservation methods
The industry experts discuss reservation ticketing systems, new reservation apps
Boyz II Men croons over return of Wendy's Pretzel Bacon Cheeseburger
The R&B group sings tweets about the chain’s popular sandwich
Chef Robert Ruiz accelerates sustainability efforts
New restaurant The Land & Water Co. uses only sustainable, traceable ingredients
World of Fine Wine names best restaurant wine lists
New York restaurant Hearth has best wine list in North America, panel says
Beer pairings: Rappahannock
Cicerone Tyler Huband pairs scallop ceviche with a hoppy beer at the Richmond, Va., restaurant
2014 Top 100: Why Jersey Mike's Subs is the No. 1 fastest-growing chain 
NRN takes a closer look at each of the top 10 growth chains from the latest Top 100 report
2014 Top 100: Why Firehouse Subs is the No. 8 fastest-growing chain 
NRN takes a closer look at each of the top 10 growth chains from the latest Top 100 report
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