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Wendy's celebrates the unexpected with American AuthorsWendy's celebrates the unexpected with American Authors

Bret Thorn, Senior Food Editor

June 3, 2016

3 Min Read
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Bret Thorn

This post is part of the Food Writer’s Diary blog.

Wendy's seems super excited about its recently introduced Bacon Mozzarella Burger, which has such not-so-expected ingredients as mozzarella cheese and garlic Parmesan cheese spread.

I mean, you would expect mozzarella on something called the Bacon Mozzarella Burger, but burgers generally come with cheese other than mozzarella, like American, Swiss or Cheddar.

And garlic Parmesan cheese spread isn't exactly earth shattering — I mean it's not like they're putting chocolate sauce or anchovies on the burgers (I don't have to search the Internet to know that those things have been put on burgers somewhere at some point) — but it’s a nice little upgrade.

Wendy’s has been doing upgrades like that for awhile. Back in early 2014 they launched the Ciabatta Bacon Cheeseburger, which had oven-roasted tomatoes and rosemary garlic aïoli. Pretty fancy.

And they're currently offering a Power Mediterranean Chicken Salad, which has white beans and quinoa and roasted vegetables on it — all rather unexpected at a quick-service burger chain.

But unexpected things are good, argues Wendy's, and to prove it they’re doing a whole media campaign around a new song by rock band American Authors, called "Right Here Right Now," which dropped yesterday on a website Wendy's created for that purpose: unexpectedsoundsgood.com.

And to promote that, they hosted a little impromptu jam session by the band at the Midtown Manhattan studio of their label, Island Records.

Well, it wasn't completely impromptu: I was invited the day before, and I like live music, so I went.

Also, I was promised a burger.

Lead singer Zac Barnett explained the rationale behind the promotion: “People are getting music in so many different ways. It’s not just like, cool, you’re on the cover of Rolling Stone, and then you hear it on the radio. It’s not really what it’s about nowadays. It’s about people discovering blogs and Soundcloud and memes and all this different stuff.”

In fact, American Authors got their big break when their song "Best Day of my Life" was featured in a bunch of commercials.

On top of that, Barnett likes Wendy's.

“We all grew up eatin’ Wendy’s and dipping French fries in Frosties,” he said.

The band played an acoustic version of the song for us in Island Records’ lounge, which was awesome — in no small part because listening to really talented musicians perform for small audiences is just about the best thing a person can do — along with a few other of their songs.

I actually recorded that acoustic version and would let you judge for yourself how good it was, but the band asked us not to post any videos because they weren't properly miked up.

It could be argued that that’s not exactly in the spirit of unexpected being good, and it means that their performance will be lost to history, but hey, I'm big on respecting intellectual property, and I like the authorized version, too.

And there were free burgers.

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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