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Domino’s employees made for TVDomino’s employees made for TV

Bret Thorn, Senior Food Editor

August 27, 2009

2 Min Read
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Bret Thorn

ANN ARBOR Mich. Domino’s Pizza Inc. has turned to employees in its accounting and research & development departments to star in a new television advertisement promoting the $5.99 BreadBowl Pastas and the new chocolate lava crunch cake that comes free with each pasta order.

In the commercial, staff from the two departments argue about who gets more credit for the offer, the chefs who developed the menu items or the accountants who set the price.

“A culinary miracle, a mathematical phenomenon,” the commercial concludes.

The lowered price and dessert offer are available through September 13.

The commercial is the latest in a series of ads featuring Domino’s employees. The first featured chief executive Dave Brandon burning a cease-and-desist letter from Subway over the pizza chain’s baked sandwiches. Subsequent commercials featured staff and franchisees in feuds over the chain’s American Legends specialty pizza line, which features flavors from different parts of the country, including Philly cheese steak and Memphis barbecue chicken.

Shortly after the pasta bowl advertisement began airing, the consumer advocacy group Center for Science in the Public Interest attacked the BreadBowl Pastas, calling them “the most recent food porn.” It described the Alfredo sauce in which three of the five pastas are dressed as “infamous,” and, noting that an order of BreadBowl pasta contains between 1,300 and 1,500 calories, said, “Most people wouldn’t consider eating an entire medium hand-tossed cheese pizza from Domino’s in one sitting.”

Domino’s spokesman Tim McIntyre said that a BreadBowl pasta, like a pizza, was intended to feed more than one person. He pointed out that the chain’s web site says one serving is half a bread bowl.

He said the CSPI skewed the facts.

“They took two servings and assumed that Americans would eat the whole thing. Well, we don’t assume that,” he said.

Contact Bret Thorn at [email protected].

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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