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Church's launches holiday movie promotionChurch's launches holiday movie promotion

Bret Thorn, Senior Food Editor

December 13, 2011

2 Min Read
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Bret Thorn

Church’s Chicken is the latest restaurant chain to tie a promotion to a movie release during the holidays.

The 1,700-unit quick-service chain has launched a national sweepstakes tied to “Joyful Noise,” a film about a national church choir competition starring Queen Latifah and Dolly Parton that will debut in theaters on Jan. 13.

Church’s senior vice president of brand marketing Joel Bulger said this was the chain’s first movie promotion under its current ownership and was in line with its family-centric “You Bring it Home” advertising platform.

“A big piece of this new platform is about families coming together,” Bulger said. “Not only is Church’s a great way to do that, but so are movies.”

A Church’s spokeswoman also noted that “Joyful Noise” was filmed in Atlanta, where the chicken chain is headquartered.

Also during the holiday’s, family-dining chain Denny’s is promoting its Milk & Cookies Shake and Christmas Cookie Pancakes as part of a tie-in to the holiday film “Arthur Christmas.” And White Castle is helping to promote “A Very Harold & Kumar 3D Christmas,” the latest in a series of movies spun off from the film “Harold & Kumar Go to White Castle.”

The White Castle promotion is a short-film competition that will give 10 winners a $5,000 scholarship toward tuition for the New York Film Academy’s eight-week filmmaking workshop.

At Church’s from Dec. 12–26, customers who text to 444-222 one of four key words that can be found at participating Church’s Chicken restaurants, on television and radio ads, and at the quick-service chain’s website will be entered into the drawing. They also will receive a text offer for $1 off any Church’s combo meal.

The grand prize is a trip for two to the “Joyful Noise” premier on Jan. 9, a VIP tour of Warner Bros. Studio, and a year’s worth of Church’s Chicken and Coca-Cola.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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