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.

Menu Tracker: New items from Starbucks, Benihana, Shake Shack, more
Dunkin’ Donuts, Krispy Kreme, Elevation Burger, others also introduce new menu items
The rapid evolution of America’s palate: A discussion
Listen to Bret Thorn and Nancy Kruse explore Americans' changing tastes
Food & Wine names 2015 Best New Chefs
Magazine picks 10 cutting-edge chefs from around the country
5 protein trends taking center stage in restaurant dishes 1
NRA survey reveals items chefs expect to see at the center of the plate
San Francisco chef serves up cutting-edge dining experience
David Barzelay says his establishment, Lazy Bear, sells out both seatings every night
Sophisticated breads rise on restaurant menus
Chefs respond to more discriminating consumers with pretzel rolls, lavash, brioche, more
Trending Tables: 50 hot restaurants for spring 2015 1
NRN gives foodservice execs a look at some of the most popular eateries across the nation
Menu Tracker: New items from Sweetgreen, Bonefish Grill, Sbarro, more
Burger King, Sullivan's Steakhouse, Uncle Maddio's Pizza Joint, others also introduce new menu items
James Beard Foundation names 2015 award nominees
New York City-based chefs, restaurants garner top nominations
Top 5 culinary themes of 2015
Gluten free, hyperlocal sourcing, natural ingredients will be trendy this year
A look at popular takeout dishes during March Madness
See the foods that rose in popularity on March Madness weekday game days.
March Madness can be a boon for restaurant takeout, GrubHub finds
Corporate food delivery orders rise during the annual NCAA basketball tournament, report says
Menu Tracker: New items from Schlotzsky's, White Castle, Fogo de Chão, more
Chick-fil-A, Popeyes Louisiana Kitchen, Panera Bread, others also introduce new menu items
New Orleans chef puts seasonal seafood on the menu
Josh Boeckelman, executive chef of Superior Seafood & Oyster Bar, discusses educating customers, staff about new preparations
Chat cocktail trends on Facebook with NRN senior food editor Bret Thorn
Join the discussion and share your own observations with other foodservice professionals
Free eNewsletters! 
Want the latest in the world of foodservice news & trends? 
Check out our e-newsletters
Blogs & Commentary
May 22, 2015

A toast to juice as mixers

Juice bar concepts see an opportunity with more-healthful mixers for home mixologists....More
May 21, 2015

Will an IPO lift a restaurant chain's sales?

Free publicity from an IPO should be good for a restaurant chain's sales, right? Not necessarily....More

MORE: Reporter's Notebook
Food Writer's Diary | Commentary

Sponsored Introduction Continue on to (or wait seconds) ×