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

Articles
Menu Tracker: New items from Sonic, Rubio's, Carl's Jr., more
Popeyes Louisiana Kitchen, Au Bon Pain, California Tortilla, Del Taco, Lucky Strike also introduce new menu items
Chef discusses path to new David Burke restaurant
Matt O’Neill will lead the kitchen at David Burke Kitchen in Aspen, Colo.
U.K. sushi concept plans to expand in New York
Fast-casual Wasabi will open its second restaurant in the Big Apple in March
2014 Top 100: Chicken segment analysis 
Nation's Restaurant News examines the chicken restaurant segment as part of this year's Top 100 special report
The Melting Pot launches cocktail competition
Winning drink to land permanent spot on menu
Scenes from the 2014 Food & Wine Classic
The annual event in Aspen, Colo., attracts some of the biggest names in the restaurant industry
Chefs, restaurateurs: Restaurant employee structure is 'broken'  1
Veterans advocate for sweeping changes, but agree there is no easy fix
2014 Food & Wine Classic kicks off in Aspen
This year’s event streamlines panels, focuses on networking
Ted's Montana Grill's Chantilly Waffle
Ted’s Montana Grill tests brunch menu
Casual-dining chain considering systemwide rollout of new daypart, menu
Local restaurant expands reach with Aramark, Citi opportunity
Program gives New York restaurant Corfu Grill chance to serve visitors at Citi Field stadium this summer
Chefs rename Bocuse d'Or USA Foundation
Jérôme Bocuse, Thomas Keller and Daniel Boulud’s ment’or BKB Foundation expands mission, mentorship
How restaurants can enhance healthful items, sustainability
Offering more fruits and vegetables, exploring alternative proteins can positively impact environment, industry leaders say
Report: Foodservice improves healthful offerings, consumer influence
Work remains in areas of sustainability, supply chain, Menus of Change scientific council finds
Chicken trends on spring, summer menus
More operators are using chicken as a nontraditional topping
Report: Beef sales in restaurants rise
Growth persists despite record-high prices
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