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.

Scott Tipton wins Shake, Sparkle & Stir cocktail competition
Thunder Island, a riff on the classic Long Island iced tea, wows judges
Arby's venison
Arby's to offer venison sandwich at 17 restaurants
Limited-time offer ties into hunting season campaign
Roy Choi: Running restaurants means more than making money
Kogi truck founder shares hopes for feeding the underserved
baby boomer
How to win over the Baby Boomer

Baby Boomers without kids are the highest users of full-service restaurants. This group has disposable income, and is willing to spend it on quality.

Taco John's
Menu Tracker: New items from Taco John's, Jason's Deli, Sub Zero Ice Cream, more
Restaurant chains from Sheetz to Great Steak introduce new menu items
Kruse/Thorn: National food days get out of hand
The proliferation of national food days spawns an oversaturation of gimmicks
Slim Chickens names Mark Mears CMO
Mears joins fast-casual brand from Noodles & Company
Costa Tierra
Cohn Restaurant Group explains its ‘taco wine’
Maurice DiMarino works with producers on both sides of the border
Ti Martin chronicles Ella Brennan's influence on New Orleans culinary scene
Restaurateur and writer reflects on New Orleans culinary scene
LeTena to serve Ethiopian food in fast-casual setting
Washington, D.C., restaurateur aims to make East African cuisine accessible to American audience
Menu Tracker: New items from Subway, Carvel, Pret A Manger, more
Restaurant chains from Papa John's Pizza to Eddie's Merlot introduce new menu items
beer on tap
Building a profitable beverage program 
Smart pricing, sound management and creativity can boost drink sales
Biscuitville names Kevin Bennett CFO
Former Circle K executive appointed to newly created position
Tava Kitchen CEO plots new course 
Jeremy Morgan discusses evolution of fast-casual South Asian concept

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