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March Madness can be a boon for restaurant takeout, GrubHub findsMarch Madness can be a boon for restaurant takeout, GrubHub finds

Corporate food delivery orders rise during the annual NCAA basketball tournament, report says

Bret Thorn, Senior Food Editor

March 19, 2015

1 Min Read
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The NCAA’s annual basketball championship tournament, and the nationwide enthusiasm known as “March Madness” that accompanies it, is underway.

Executive outplacement firm Challenger, Grey & Christmas Inc., estimates that 60 million Americans are filling out brackets and placing bets on the winners, costing the country about $1.9 billion in lost productivity as employees shift their attention from work to wagers.

But Forbes contributor Lee Igel warns against fretting about distracted workers.

“It is, at best, a 20th century way of thinking,” he said, noting that happy workers are productive workers and suggesting that banning workplace enthusiasm sends the wrong message.

Indeed, data from online food-ordering service GrubHub indicates that more companies are ordering in for the games.

Over the past two years of March Madness, the number of workplace orders during weekday games has risen by 7 percent, as employers see the unavoidable distraction as a morale-building opportunity, GrubHub reports.

During the 2013 and 2014 March Madness seasons, publishing and education companies embraced game day food delivery with particular enthusiasm, with orders during games rising 62 percent and 58 percent, respectively, compared with usual orders.

Unlike Super Bowl ordering, which favors pizza and, above all, chicken wings, March Madness favorites tend to lean toward Tex-Mex, Italian and Japanese, although iced coffee orders also rose 31 percent during the past two NCAA basketball championship tournaments. Sales of other typical American dishes also spike during the tournament.

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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