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.

Restaurateur Billy Dec shares social media lessons
Chicago operator spots trends on TV special
Menu Tracker: New items from Arby's, El Pollo Loco, PizzaRev, more
Baskin-Robbins, Blimpie, Bruster’s Real Ice Cream, others also introduce new menu items
NPD: More consumers choosing to dine in
Dine-in restaurant visits rise 5 percent, consumer research firm says
A look inside LoLo's Seafood Shack
New York City restaurant inspired by casual seaside restaurants
LoLo’s applies fast-casual format to Caribbean cuisine
New York City restaurant inspired by casual seaside restaurants
Bubbakoo’s founders share path to success, growth
Paul Altero and Bill Hart say the fast-casual burrito chain is ready to franchise
Menu Tracker: New items from Church's Chicken, Bruegger's Bagels, Pinkberry, more
Wendy’s, Carl’s Jr., others also introduce new menu items
NPD: Jerky gains popularity as a snack
Chefs find new ways to serve cured protein
Culver's names new director of menu development
Quinn Adkins to lead burger chain’s culinary efforts
Restaurant offers tap into barbecue’s variety
Chains offer new approaches to American culinary treasure
Papa John’s to remove artificial ingredients from menu
Pizza chain launches marketing campaign comparing its food quality to Panera, Chipotle
Menu Tracker: New items from Denny's, First Watch, Quiznos
Captain D’s, Smashburger, others also introduce new menu items
Shari’s names Rob Geresi COO
Family-dining chain creates new position
McAlister’s CEO discusses menu moves
Carin Stutz on new executive chef Will Eudy, building dinner business and a new restaurant design
Dairy Queen introduces hot sandwiches, desserts
Franchisees install new ovens to support DQ Bakes! platform

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