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
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
Oysters
Jax Fish House & Oyster Bar brings fresh seafood to landlocked states 
Chain finds that location is an asset rather than a liability when it comes to sourcing oysters
hurricane
Restaurateurs brace for Hurricane Matthew 
Southeastern restaurants focus on safety as storm approaches
Menu Tracker: New items from Wendy's, Mod Pizza, Jack in the Box, more
Restaurant chains fromBaskin Robbins to Bahama Breeze introduce new menu items
Menu Tracker: New items from Johnny Rockets, Sweetgreen, California Pizza Kitchen, more
Restaurant chains from Pizza Hut to Bad Daddy's Burger Bar introduce new menu items
chef waiter restaurant
Kruse/Thorn: Calling out overused restaurant jargon 5
Efforts at culinary correctness result in an annoying restaurant vocabulary
Genghis Grill logo
Genghis Grill reports data breach
Four restaurants in the Dallas area affected
Hot Concepts 2016: Fast-casual concept The Little Beet marries culinary credentials with healthful philosophy
The concept serves a varied and customizable menu of lean meats and fish raised without antibiotics
Hot Concepts 2016: Healthful fast-casual concept Honeygrow eyes sweet growth ahead
The concept has caught the eye not only of its customers, but of investors
menu board
McAlister’s Deli debuts chalkboard-style menu boards
Company says new layout and categories improve throughput and customer satisfaction

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