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.

Lemonade offers beverage opportunity for restaurants
Drink’s popularity on the rise nationwide, according to NPD Group
Southern Concepts sees future in fast casual
Full-service operator seeks to attract women as it tries a fast-casual concept
Nancy Kruse, Bret Thorn talk top food trends from the 2015 NRA Show
Listen to the monthly discussion on current trends in the restaurant industry
Menu Tracker: New items from KFC, McAlister's Deli, Dairy Queen, more
Carl's Jr., Popeyes Louisiana Kitchen, Qdoba Mexican Grill, others also introduce new menu items
Beef ‘O’ Brady’s franchisee to open fast-casual spinoff
Beef’s Express aims to tap into segment’s growth
Front Burner names chief business, people development officer
Dan Stone promoted to newly created position
Restaurants kick off summer with new LTOs
Menu items inspired by barbecue, baseball, backyard cookouts
Beef ‘O’ Brady’s, Brass Tap COO talks remodeling, beer trends
Joe Uhl recently attended the NRA Show to seek operational solutions for the restaurants
Menu Tracker: New items from Applebee's, Corner Bakery Cafe, Papa Murphy's, more
Friendly’s, Krispy Kreme, Auntie Anne’s, others also introduce new menu items
Top 10 food and beverage trends at the 2015 NRA Show
Single-serve items, adult juices and sodas, improved gluten-free products among notable offerings
2015 MenuMasters winners reflect on awards
Award-winning dishes, menus and chefs drive innovation in foodservice
Foodservice purchasing expert talks managing costs
Bruce Reinstein of Consolidated Concepts discusses the cost of going organic, and more
7 food and beverage trends to look for at the NRA Show
Alternative dips, new forms of seafood, better gluten-free products and more
Red Robin to roll out new kids’ menu
Lineup includes three new items, unlimited sides, bottomless drinks
A look at Red Robin's new kids' menu
Meatball Lollipops, twirly pasta to make menu debut

Tweets from NRN

Sponsored Introduction Continue on to (or wait seconds) ×