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
Report: Beef sales in restaurants rise
Growth persists despite record-high prices
Menu Tracker: New items from Carl's Jr., Dunkin' Donuts, more
Restaurants introduce a variety of new food and beverage items for summer
Hurricane Grill & Wings revamps menu
Three new sections respond to consumer trends for customizable, healthful items
Krispy Kreme 1Q profit rises 21.3%
Severe winter weather, difficult comparisons dampened same-store sales
LongHorn Steakhouse debuts first happy hour menu
The casual-dining chain’s Prime Time menu launches with food and drink specials
Not Your Average Joe's introduces spring-summer menu
Dishes reflect seasonal trends, global influences, healthful options
Michael Mina to throw tailgates for San Francisco 49ers
Restaurateur discusses his latest ventures, including Tailgate Party at Levi’s Stadium
Outback introduces Moonshine BBQ menu
Steakhouse chain marries barbecue and booze in latest LTO
Nancy Kruse, Bret Thorn discuss communal seating  1
Menu expert, NRN senior food editor discuss the communal dining trend
Menu Tracker: New items from Krystal, Bruegger's, more
Restaurants introduce menus for the warmer months
James Beard Awards to move to Chicago
Foundation will hold annual ceremony outside New York City for first time next year
Top 10 food and drink trends at 2014 NRA Show 
A breakdown of some of the top culinary trends found on the show floor
New chef association launches during NRA Show
Global Culinary Innovators Association created to assist smaller chains
Fogo de Chão charcuterie board
Why Fogo de Chão moved beyond all-you-can-eat menu
Exec discusses brand’s new “transformational” bar menu ahead of NRA Show
Wine pairings: The Blue Ox
Beverage director Charles Gaeta pairs lobster tacos with a sparkling French wine at the Lynn, Mass., restaurant
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