Bret Thorn

Bret
Thorn
Senior Food Editor,
Nation's Restaurant News
 

 

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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.

Articles
Restaurants upgrade coffee offerings as consumer tastes mature 1
America’s favorite hot beverage is getting hotter
Restaurants buck healthful trend with indulgent items
Chains introduce food that is the gastronomic equivalent of a comforting hug
Aramark gears up for baseball season with specialty menus
Lineup ranges from local favorites to chef-inspired items
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
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Blogs & Commentary
May 25, 2015
blog

Shake Shack just had a spectacular week

Shake Shack is up more than 40 percent since May 14, and now has a valuation rivaling big restaurant chains....More
May 22, 2015
blog

A toast to juice as mixers

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

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