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
Menu Tracker: New items from Wendy's, Applebee's, Little Caesars, more
Cinnabon, Gordon Biersch Brewery Restaurant, Elevation Burger also introduce new menu items
Restaurant menus get a head start on fall 
Chains introduce pumpkin, apple, cranberry and ginger items
Bob Evans reports $1M net loss in 1Q
Activist investor Sandell Asset Management gains four seats on board
Krystal eyes innovation on the menu, breakfast
VP of menu strategy Stan Dorsey discusses the latest developments at the chain
Beef 'O' Brady's introduces pizza and flatbread
CEO Chris Elliott discusses four-year development process
A look back at Tim Hortons company milestones
Burger King to acquire the Canadian coffee-and-doughnut specialist
2014 Next 20: Del Frisco’s Grille
Sister brand of high-end steakhouse taps into growing polished-casual market
QSR coffee upgrades target in-unit, retail outlets
Chick-fil-A, McDonald’s, Dunkin’ Donuts, more expand offerings to tap new markets
9 tips from 'Bar Rescue' star Brian Duffy  2
Restaurant consultant shares his tricks of the trade
Chefs opt to make their own mayonnaise, mustard, ketchup 
Independent, chain restaurants introduce customers to housemade condiments
McDonald’s to offer mandarin oranges, retail coffee
Recent moves aim to combat sluggish sales
Smoothies, salads, small portions trend on summer menus
Restaurants introduce lighter menu items for the season
Taco Bell to launch Dollar Cravings menu
The 11 items on the value menu are each priced at $1
Bret Thorn, Nancy Kruse discuss responding to critics 
The experts take on a recent feud between chef John Tesar and restaurant critic Leslie Brenner
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