Continue to Site >>>

Bret Thorn

Articles by
Bret Thorn

Page 3
Food

The summer of spritzes

Menu Talk: Pat and Bret discuss the latest food & beverage trends and share an interview with John Burns Paterson of Frankies Nashville.

Food

Oysters and value meals trend on summer menus

Menu Talk: Pat and Bret chat about the latest in food and drink and share an interview with Laura Camerer, senior manager of culinary at Protein Bar & Kitchen.

Food

Chef Jonathon Sawyer discusses his Chicago restaurant, Kindling, and his latest TV appearance

Menu Talk: Bret reports on the recent Starbucks' managers convention and Pat shares thoughts on breakfast mocktails.

Food

The 'chicken wars' enter a new phase

Menu Talk: Pat and Bret share the latest food & beverage news, plus a conversation with Bret Lunsford, executive chef of Sally’s Apizza.

Food

Cannabis drinks make a splash at the National Restaurant Show

Menu Talk: Bret and guest co-host Heather Lalley discuss the latest food and beverage trends and share an interview with Susan Bae, executive pastry chef of Moon Rabbit in Washington, D.C.

Food

Innovation rules at 2025 MenuMasters

Menu Talk: Pat and Bret chat about the highlights from the National Restaurant Show and share an interview with Kyle Knall, chef-owner of Birch in Milwaukee.

Food

The power of ube

Menu Talk: Pat and Bret chat about the latest food and drink trends and share an interview with Rasika Venkatesa of the New York City pop-up Mythily.

Food

How one eatertainment concept is elevating its food game

Menu Talk: Pat and Bret chat about the upcoming National Restaurant Show, unicorn drinks and barbecue flavors, then share an interview with Mark Boyton, VP of global food & beverage for Puttshack.

Food

Limited-time offers roll out at warp speed

Menu Talk: Pat and Bret chat about new menu items hitting chains lately and dual-branded concepts, then share an interview with Jay Kumar of Lore Restaurant in Brooklyn, N.Y.

Food

Chain chefs share menu insights

Menu Talk: Pat and Bret chat about trends that emerged at the Restaurant Leadership Conference, 4/20 specials and the return of outdoor dining, then share an interview with Bob Johnston, CEO of The Melting Pot.

Food

Wendy's rolls out new line of Frostys

Menu Talk: Pat and Bret discuss lemonade, TV dinners and other food & beverage trends, and also share an interview with Juan and Gee Smalls of Virgil’s Gullah Kitchen & Bar in Atlanta.

Food

Beverages catch fire

Menu Talk: Pat and Bret share the latest food & beverage news, plus an interview with Birmingham restaurateur Jesús Méndez

  • Page 3