Food Writer’s Diary

Sponsored By

Food Writer’s Diary

Insights and musings from Nation’s Restaurant News and Restaurant Hospitality senior food and beverage editor Bret Thorn on the food world.

Featured on Food Writer’s Diary

james beard foundation logo

For better or worse, the new James Beard Awards have some surprising nominees For better or worse, the new James Beard Awards have some surprising nominees

The jury is still out as to what the new format means

byBret Thorn, Senior Food Editor

Apr 3, 2024

|

6 Min Read

53 spirit free cocktails

Beverage Trends

Dry January doesn’t have to mean weak drink sales Dry January doesn’t have to mean weak drink sales

Jan 2, 2024

4 Min Read

Wagyu beef Nikutei FutagoJPG

American consumers turn to beef in times of stress American consumers turn to beef in times of stress

Aug 15, 2023

4 Min Read

Tasting Taco Bell’s Vegan Crunchwrap Tasting Taco Bell’s Vegan Crunchwrap

Jun 7, 2023

4 Min Read

Controversy looms on the eve of the Beard Awards Controversy looms on the eve of the Beard Awards

Jun 2, 2023

7 Min Read

The Beard Foundation has made great changes to their Restaurant and Chef Awards, and they might suffer for it The Beard Foundation has made great changes to their Restaurant and Chef Awards, and they might suffer for it

Mar 29, 2023

5 Min Read

More from Food Writer’s Diary

Beverage Trends

Is Oleato the new Pumpkin Spice Latte, or has Starbucks gone too far?

Is Oleato the new Pumpkin Spice Latte, or has Starbucks gone too far?

byBret Thorn, Senior Food Editor

New year, same you: early lessons from 2022

New year, same you: early lessons from 2022

byBret Thorn, Senior Food Editor

DDT Logans Run

Beverage Trends

My messed up hand and the best bars

My messed up hand and the best bars

byBret Thorn, Senior Food Editor

Sam Fox

Sam Fox shares insights on labor, operations and food trends

Sam Fox shares insights on labor, operations and food trends

byBret Thorn, Senior Food Editor

Food & Wine’s latest picks for Best New Chefs reflect a changing industry

Food & Wine’s latest picks for Best New Chefs reflect a changing industry

byBret Thorn, Senior Food Editor

Troy Guard at TAG CREDIT Westword

Troy Guard discusses labor issues and adaptation during the pandemic

Troy Guard discusses labor issues and adaptation during the pandemic

byBret Thorn, Senior Food Editor

Black Barn and the Pfizer vaccine

Black Barn and the Pfizer vaccine

byBret Thorn, Senior Food Editor

I’m back: A food writer and his diary emerge from quarantine

I’m back: A food writer and his diary emerge from quarantine

byBret Thorn, Senior Food Editor

charlie palmer in the kitchen bret thorn restaurant hospitality

Charlie Palmer works on new business models for a post-pandemic world

Charlie Palmer works on new business models for a post-pandemic world

byBret Thorn, Senior Food Editor

Sodexo research & development chef Rob Morasco feeds people from a social distance

Sodexo research & development chef Rob Morasco feeds people from a social distance

byBret Thorn, Senior Food Editor

Michael Chon, head of Baekjeong restaurants in the United States, explains how to do Korean barbecue with social distancing

Michael Chon, head of Baekjeong restaurants in the United States, explains how to do Korean barbecue with social distancing

byBret Thorn, Senior Food Editor

Beyond Sushi chef and owner Guy Vaknin on bargaining with landlords, outdoor seating in NYC and preparing for the winter

Beyond Sushi chef and owner Guy Vaknin on bargaining with landlords, outdoor seating in NYC and preparing for the winter

byBret Thorn, Senior Food Editor

Ajay Relan and partners work to make Hilltop Coffee & Kitchen a resource for South Los Angeles

Ajay Relan and partners work to make Hilltop Coffee & Kitchen a resource for South Los Angeles

byBret Thorn, Senior Food Editor

From virtual restaurants to virtual reality, Roni Mazumdar and Chintan Pandya want to revolutionize Indian cuisine

From virtual restaurants to virtual reality, Roni Mazumdar and Chintan Pandya want to revolutionize Indian cuisine

byBret Thorn, Senior Food Editor

Nate Weir, culinary chief of Modern Market and Lemonade, adjusts to the coronavirus pandemic

Nate Weir, culinary chief of Modern Market and Lemonade, adjusts to the coronavirus pandemic

byBret Thorn, Senior Food Editor

Carl Howard, CEO of Fazoli’s, discusses how the chain has thrived during the coronavirus pandemic

Carl Howard, CEO of Fazoli’s, discusses how the chain has thrived during the coronavirus pandemic

byBret Thorn, Senior Food Editor

How Kevin Lillis adapted when the coronavirus forced Jaxon restaurant in Dallas to close right after it opened

How Kevin Lillis adapted when the coronavirus forced Jaxon restaurant in Dallas to close right after it opened

byBret Thorn, Senior Food Editor

Mike Gieseman shares menu development strategies at Quiznos and Taco Del Mar during coronavirus pandemic

Mike Gieseman shares menu development strategies at Quiznos and Taco Del Mar during coronavirus pandemic

byBret Thorn, Senior Food Editor

Tony Darden looks to get Mooyah Burgers, Fries and Shakes to the other side of the coronavirus pandemic

Tony Darden looks to get Mooyah Burgers, Fries and Shakes to the other side of the coronavirus pandemic

byBret Thorn, Senior Food Editor

Cousins Subs marketing chief Justin McCoy shifts messaging and operations in response to coronavirus pandemic

Cousins Subs marketing chief Justin McCoy shifts messaging and operations in response to coronavirus pandemic

byBret Thorn, Senior Food Editor

Daniel Boulud discusses how to help build the careers of young chefs in restaurants

Daniel Boulud discusses how to help build the careers of young chefs in restaurants

byBret Thorn, Senior Food Editor