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.

2016 restaurant trends: Delivery disruptors, ‘clean’ menus, more
Restaurant consulting firm Baum & Whiteman highlights hot trends for the coming year
Pumpkin pie
Pumpkin spice: A force for good or an overdone scourge?
Bret Thorn and Nancy Kruse discuss the broader implications of this cinnamon-scented season
Clarence Otis discusses his version of retirement
Former Darden Restaurants CEO advocates for public nutrition and youth services
12 global food and beverage trends for 2016
Mintel breaks down established, mainstream and emerging trends
Danny Meyer on tipping: It's a broken system 1
Meyer goes in-depth with NRN on his decision to end tipping
Menu Tracker: Fall desserts from Au Bon Pain, Baskin-Robbins, Krispy Kreme, more
Restaurant chains highlight cakes, ice creams, cookies and more during National Dessert Month
Cincinnati chef talks cheese-making, charcuterie
Todd Kelly of Orchids at Palm Court treats hotel property like farm-to-table restaurant
Del Taco executive outlines brand relaunch
Chief brand officer John Cappasola says efforts highlight quality without losing value proposition
Mintel predicts four consumer trends for 2016
Craft products, convenience will be important factors next year
Union Square Hospitality Group to phase out tipping 1
Founder Danny Meyer wants to have more equitable pay for staff
Menu Tracker: New items from The Cheesecake Factory, Modmarket, Papa Murphy’s, more
Chicken Salad Chick, Cousins Subs, others also introduce new menu items
Chef Mike Selvera talks customers’ changing seafood tastes
Local, sustainable seafood important to many diners
Johnny Rockets names first culinary innovation director
Calvin Harris to lead recipe and product development, testing and implementation
Bravo Brio pits chefs in pasta competition 2
Chefs from company’s two chains vie for title of favorite dish
California governor vetoes unpaid sick leave bill
Measure would have extended coverage to care for extended family, domestic partners

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