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.

Restaurant Menu Watch: Menu labeling may spur restaurants to cut calories 
Restaurants voluntarily reduce calories in dishes in response to regulation, consumer demands
Millennials seek authenticity from restaurants 
Operators can find opportunity in creating own definition of authentic
Reaching Millennials at your restaurant
Experts say these consumers seek connection to simpler times through dining
Making exotic ingredients approachable
Nancy Kruse, restaurant leaders discuss adding excitement to menus
Traffic success stories: Starbucks 
New food and beverage items expand coffee chain’s appeal into additional dayparts
Burger 21 chef talks turducken, milk shakes 
Mike Remes’ Southern roots inspire his menu creations
Breaking down 30 years of restaurant traffic trends
NPD Group restaurant analyst Bonnie Riggs discusses today’s challenges and tomorrow’s potential victories
Restaurant Menu Watch: McDonald's tries Chorizo Burrito 
Dark-meat chicken breakfast item aims to get Millennials back into restaurants
Menu Tracker: New items from Sonic, White Castle, Dunkin' Donuts 
Chains add boneless wings, pumpkin doughnuts, pizza sliders to their menus
Postal Service stamps recognize food industry pioneers
Celebrity Chefs Forever Stamps feature Julia Child, James Beard, Edna Lewis, more
Menu Tracker: New items from Wendy's, Popeyes, Carl's Jr., more 
Restaurants introduce items with pulled pork, pumpkin and more
Wine pairings: Clio 
Wine director Jonathan Fenelon pairs Pinot Noir with salmon at the Boston restaurant
Restaurant Menu Watch: Operators respond to rising lemon prices 
Prices of the citrus are more than 40 percent higher than a year ago
Carla Hall plans Kickstarter-funded restaurant
Celebrity chef and TV personality to open Carla Hall’s Southern Kitchen in New York
Jamba Juice introduces cold-pressed juices in Southern California
Chain is planning a national rollout for 2015
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