Bret Thorn

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.

Articles
Rosa Mexicano menu revamp recalls roots 
CEO Tom Dillon discusses new dishes inspired by the chain’s Mexican heritage
Menu Tracker: New items from Carl's Jr., Cousins Subs, Dunkin' Donuts, more
Restaurants roll out menu items that feature pumpkin, cranberry and other seasonal fall flavors
True Food Kitchen names Arik Markus brand chef
Markus replaces Michael Stebner, who joined Sweetgreen in May
Chicken flourishes on fall restaurant menus
Health halo, stable prices contribute to ingredient’s popularity
Stan Frankenthaler plans revamp of CraftWorks restaurants
Dunkin' Brands veteran plots evolution of 11 brands
Nancy Kruse, Bret Thorn on why Indian food hasn’t gone mainstream  2
Experts say American consumers haven't fully embraced the cuisine
Menu Tracker: New items from Arby's, Chili's, Taco Bell, more
McAlister's Deli, First Watch, California Tortilla also introduce new menu items
Restaurant Menu Watch: Taco Bell tests Sriracha menu 
Quick-service chain tries a lineup that highlights the trendy hot sauce
Another Broken Egg names franchisee COO
Kevin Armantrout will serve in the newly created position
Restaurant Menu Watch: Menu labeling may spur restaurants to cut calories 
Restaurants voluntarily reduce calories in dishes in response to regulation, consumer demands
Millennials seek authenticity from restaurants 
Operators can find opportunity in creating own definition of authentic
Reaching Millennials at your restaurant
Experts say these consumers seek connection to simpler times through dining
Making exotic ingredients approachable
Nancy Kruse, restaurant leaders discuss adding excitement to menus
Traffic success stories: Starbucks 
New food and beverage items expand coffee chain’s appeal into additional dayparts
Burger 21 chef talks turducken, milk shakes 
Mike Remes’ Southern roots inspire his menu creations
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