Bret Thorn

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, Mr. Thorn also studied at Le Cordon Bleu Ecole de Cuisine in Paris.

Articles
Latest Subway ad campaign highlights vegetables 1
Quick-service sandwich chain also stresses customization in new ads
Chef Ilan Hall talks new restaurant, reality TV
Reality show veteran recently brought The Gorbals to Brooklyn, N.Y.
Menu Tracker: New menu items from Habit Burger, Corner Bakery, more
Arby's, Popeyes, Dunkin' Donuts and others introduce new menu items
5 hot summer food and beverage trends
Back to basics and do it yourself approach helps operators double down on what’s familiar
Restaurant Menu Watch: Tales of the Cocktail
NRN senior food editor Bret Thorn breaks down what you need to know this week
Bruegger’s Bagels adds burgers to its menu
Two types of burgers will be sold at all company-owned restaurants by 2015
2014 Second 100: Beverage-Snack segment analysis 
NRN looks at the major players in the beverage-snack segment as part of this year's NRN Second 100 special report
2014 Second 100: Why Dickey's Barbecue Pit is the No. 4 fastest-growing chain 
NRN takes a closer look at each of the top 10 growth chains from the latest Second 100 report
2014 Second 100: Why Bar Louie is the No. 6 fastest-growing chain 
NRN takes a closer look at each of the top 10 growth chains from the latest Second 100 report
2014 Second 100: Why Marco's Pizza is the No. 8 fastest-growing chain 
NRN takes a closer look at each of the top 10 growth chains from the latest Top 100 report
Cocktail pairings: Hopscotch
Manager and co-owner Jenny Schwarz pairs a shochu-and-whiskey highball with beef tataki at the Oakland, Calif., restaurant
David Burke veteran joins The Melting Pot
Steakhouse and fine-dining expert Jason Miller intends to continue fondue chain’s culinary evolution
Slapfish co-founder: 'Let's make seafood sexy again'
Chef Andrew Gruel discusses redefining seafood trends
Nancy Kruse, Bret Thorn discuss kids in restaurants  2
How should restaurants handle unruly children?
Menu Tracker: 10 summer limited-time offers
Summer menu items from restaurant chains include burgers, smoothies, tacos and more
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