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 spring 2016
NRN presents a look at the cuisines and concepts gaining favor around the country
Newk's Ahi Tuna Sandwich
Menu Tracker: New items from Captain D’s, Jack in the Box, Newk’s, more
Restaurants chains introduce a plethora of new fish dishes at the start of Lent
Red Lobster exterior
Experts: Red Lobster missed social media goldmine with Beyoncé mention
Tweets and traffic went up, but social relevancy didn’t
Burger King hot dog
Burger King to introduce hot dogs 1
New item will be available nationwide on Feb. 23
National Restaurant Association logo
NRA acquires National Registry of Food Safety Professionals
The trade organization plans to expand food safety training
Wendy's logo
Wendy’s grows 4Q same-store sales with operational improvements
Revenue declines as refranchising continues
Nancy Kruse, Bret Thorn explore the outsized ego of the modern chef
The experts examine culinary creativity, and when enough is enough
12 seafood dishes starring on menus during Lent
Restaurant chains including Long John Silver’s, Popeyes Louisiana Kitchen, El Pollo Loco and others tout seafood menu items for Lent.
Panera executive assesses digital advances
Chain sees customer count, satisfaction rise with use of technology
Rubio's Oaxacan plate
Menu Tracker: New items from My Fit Foods, P.F. Chang’s, Zöes Kitchen, more
Restaurant chains introduce menu items including pizza, burgers, ice cream and more
Super Bowl stadium chefs plan celebratory specialties
Centerplate chefs plan for Super Bowl food to include vegetarian barbecue and local vegetables.
On The Border Chicken Border Bowl
A look at 6 trendy bowl meals
Restaurants have found that bowls allow for beautiful food presentation and are also portable and customizable
Umami grain bowl
Super bowls: The trendy vessels widen their appeal
Customers see bowl entrees as neat, convenient and wholesome
Denny's Supreme Green Skillet
Menu Tracker: New items from Chili’s, Denny’s, Pret A Manger, more
Moe's, Pizza Hut, Uncle Maddio's and others also introduce new menu items
Schwan Food Company creates young culinary advisory board
Chef Collective of Millennial toques to contribute fresh ideas to food manufacturer

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