Bret Thorn

Bret
Thorn
Senior Food Editor,
Nation's Restaurant News
 

 

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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
Spicy food sizzles on restaurant menus
NPD, Technomic find that hot flavors are more popular among Americans
Menu Tracker: New items from El Pollo Loco, Culver's, PizzaRev
Sonic Drive-In, Qdoba Mexican Grill, others also introduce new menu items
GrubHub: Consumers want more than seafood during Lent
Some non-seafood items sell even better
Demand for creative cocktails grows
Restaurants are amping up their cocktail game with unique offerings
Top 5 kids’ menu trends in 2015
Healthfulness is key when crafting meals for young customers
Restaurants find ways to mitigate beef costs
Consumer demand for beef is not going away
Alton Brown to host 2015 James Beard Awards
Carla Hall to emcee foundation’s book and media awards
Restaurant Menu Watch: McDonald's shakes up regional menus
Chain tests seasoning packets that cater to local tastes
Menu Tracker: New items from Subway, Pizza Inn, Shake Shack
Krystal, Dunkin’ Donuts, Au Bon Pain and others also introduce new menu items
NPD: Number of restaurants falls in 2014
Restaurant chain unit count rises, while independent population shrinks, census finds
Ted’s Montana Grill names Nancy Furr CFO
Furr promoted from controller position
Top 5 ethnic food trends for 2015 1
NRA pinpoints five “ethnic flavors and cuisines” that it expects to see this year
Nancy Kruse, Bret Thorn discuss the evolution of fusion cuisine
Are culinary mashups the same as fusion?
Menu Tracker: New items from Popeyes, Taco Cabana, Applebee's, more
Chains roll out new menu items ranging from Turkastrami on Rye to upscale cocktails
Beef ‘O’ Brady’s parent may develop fast-casual concept
Corporate chef David Groll discusses casual-dining operator’s potential new brand
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Blogs & Commentary
Apr 17, 2015
blog

Post Darden, restaurants more receptive to activists

Recent announcements by Panera, Jamba Juice show restaurants taking a more conciliatory tone with activists...More
Apr 16, 2015
blog

All quiet as the Beard Awards stay in Chicago

The restaurant world seems fine with the Beard Awards gala’s prolonged sojourn in Chicago....More

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