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.

Long John Silver’s names VP of culinary innovation 1
Peter Czizek one of several new executive appointments
How The John Dory Oyster Bar sources, prepares seafood
Restaurateur April Bloomfield discusses working with Sea to Table, using the whole fish
Report: Consumers hungry for more restaurant technology
Diners ask for online payments and wait lists
Pie Five chef shares LTO strategies
New items help to engage customers and drive traffic
On The Border Mexican Grill & Cantina names Ashley Zickefoose CMO
Veteran of Kraft, Pizza Hut to spearhead marketing and public relations
Menu Tracker: New items from Taco Bell, Chick-fil-A, Old Chicago, more
El Pollo Loco, Dairy Queen, others also introduce new menu items
Study reveals surprising face of American pizza lover
Male football fans not the core consumer of pizza
NPD: Breakfast traffic on the rise 
Lunch, dinner visits stay flat
Roy’s Restaurants names new COO
Mario Cernedas replaces Rick Scott
Menu Tracker: New items from Subway, Arby's, Shake Shack, more
Del Taco, Num Pang, others also introduce new menu items
Brooklyn pizza chain focuses on thin crust, warm environment
Fast-casual Posh Tomato was inspired by restaurants in Israel, Amsterdam
Nancy Kruse, Bret Thorn talk nonalcoholic beverage trends
Consumers take interest in iced teas, lemonades, sparkling drinks
Menu Tracker: New items from Carl’s Jr., Fazoli’s, Red Lobster, more
Seasons 52, Veggie Grill, others also introduce new menu items
Chefs take seasonal approach to salad
Salad can no longer be an afterthought — not anywhere.
6 summer salads starring seasonal ingredients
Blueberries, corn, peaches, tomatoes appear in these dishes

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