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
New York City to ban plastic foam containers
City is largest jurisdiction in U.S. to prohibit use of the material
California foie gras ban overturned
Ruling paves way for item to return to restaurant menus in the state
3D printing could be ‘game changer’ for foodservice
Culinary Institute of America partners on initiative using new technology
Starbucks creates new VP of food role
Industry vet Stefano Cordova to support growth of chain’s food program
Boston Nightlife Ventures names first chief culinary officer
Bill Brodsky will oversee culinary operations, develop new menu items
Menu Tracker: New items from White Castle, Starbucks, El Pollo Loco, more
Cheeseburger in Paradise, Baskin-Robbins, others also introduce new menu items.
Boston Market plots growth after years of downsizing
CEO George Michel discusses plans, lessons learned working Thanksgiving
Tin Lizzy’s names first CEO
Tory Bartlett promoted from COO position
Menu Tracker: New items from Popeyes, Hardee's, Dunkin' Donuts, more
Red Robin Gourmet Burgers, Del Taco, Whataburger, others also introduce new menu items.
Margaritaville partners with Norwegian Cruise Line
CEO John Cohlan also discusses new resort, timeshare
NRN predicts 2015 menu trends
NRN editor Bret Thorn tells us what’s next in food and beverage
Survey: Defining the breakfast consumer
More adults eat out in the morning, but needs vary, according to Kellogg’s
Report: More restaurants label menu items with healthful terms
Consumer perception of “healthy” varies, Food Genius finds
Nancy Kruse, Bret Thorn look back at 2014 menu trends
Thorn and Kruse break down the year’s top menu trends
The hottest trend in fries
Poutine is becoming popular at restaurants around the country
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) ×