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.

A look at 2015 James Beard Award semifinalists by region
Foundation releases list of nominees for annual awards
James Beard 'Rising Star' nominees dominated by newcomers
Only four of last year's 25 James Beard Rising Star nominees have returned this year
Menu Tracker: New items from Little Caesars, P.F. Chang's, Zoës Kitchen, more
As Lent begins, chains roll out an abundance of seafood menu items
Red Lobster chef talks menu revamp
Dustin Hilinski says the chain is refocusing on its seafood expertise
Top 5 breakfast trends for restaurants
Ethnic flavors, healthfulness and portability expected to be key this year.
Breakout Brands 2015: 100 Montaditos
Variety, distinctive offerings and reasonable prices position Spanish chain 100 Montaditos for expansion in the United States
Menu Tracker: New items from IHOP, Newk's, Dunkin' Donuts
Wendy’s, Carl’s Jr., Hardee’s, Buffalo Wings & Rings, more also introduce new menu items
Specialty coffee on the rise at restaurants
Chains introduce improved brews, flavored coffees
Johnny Rockets names president of operations, development
James Walker promoted to newly created position
Top 15 drink trends for restaurants
Local beer and spirits, in-house craftsmanship key trends
Menu Tracker: New items from Tim Hortons, Friendly's, Del Frisco's Grille, more
Starbucks, Dunkin’ Donuts, Jack in the Box, others also introduce new menu items.
NRA advocates for simplified employment verification
Association testifies before House subcommittee
Famous Dave’s tests shareable menu items
Chain aims to drive incremental sales
The Melting Pot tests kitchen entrées
Fon-Done menu items aim to increase visit frequency
Foodservice experts share energy-efficient restaurant trends
Featured speakers discuss the ways energy-efficient equipment can save money despite higher initial cost
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