Continue to Site >>>
Biography

Bret Thorn

Articles by
Bret Thorn

Page 1
Consumer Trends

How Technomic's 2026 trend predictions are panning out

Menu Talk: A month into the new year, Lizzy Freier, senior director of menu research & insights at Technomic, revisits the team’s top trends.

Food

Mexican spirits expert Max Reis goes beyond tequila and mezcal

The beverage director of Miraté and Daisy Margarita Bar in Los Angeles also delves into rum, gin and more.

Food

Kevin Lee is leading a restaurant renaissance in Oklahoma City

Menu Talk: Birdie’s and Maht, the Korean-American chef’s restaurants, are two of the destinations that are elevating the dining scene.

Food

David Burke discusses his new restaurant, SeaHawk Prime, while riffing on food trends

Menu Talk: The veteran chef also shares his take on the current restaurant climate.

Operations

Hi Neighbor Hospitality Group blends front- and back-of-house expertise to deliver what today's diners want

Menu Talk: Partner Tai Ricci shares how the group’s five restaurants craft their menus, service and team culture to cultivate regulars and build success.

Leadership

Chef Te'Sean Glass brings life lessons to True Laurel

Menu Talk: The chef of the San Francisco cocktail bar made a gutsy move from St. Augustine and created a life for himself on the West Coast.

Food

'Top Chef' alum Nelson German embraces more African influences

Menu Talk: The San Francisco chef incorporates elements from cuisines ranging from Cameroon to Ethiopia.

Beverage

Galit beverage director Scott Stroemer discusses what Chicagoans like to drink

Menu Talk: The sommelier also oversees neighboring restaurant Cafe Yaya.

Food

At Shake Shack, innovation begins with guest insights

Menu Talk: Nancy Combs, SVP of culinary and calendar innovation, shares the strategy behind the fast casual’s menu successes.

Food

Omaha restaurateur David Utterback offers his take on Japanese food without a proper kitchen

Menu Talk: The chef and owner of Yoshitomo and Koji provides serious but playful takes on the cuisine.

Food

For Zaxbys' CMO Patrick Schwing, enhancing the core menu is key

Menu Talk: The fast-casual exec discusses how Zaxbys is competing in the crowded chicken space with a new menu format, sauce innovation and compelling limited-time items.

Food

Jeffrey Bank, head of Carmine’s and Virgil’s, shares how to succeed in high-volume dining

Menu Talk: The head of Alicart Restaurant Group focuses on consistency and the well-being of his employees

  • Page 1