Bret Thorn

2 min

New on the Menu: A baked Persian pancake and a pad Thai cookie

This article was written by Restaurant Hospitality. Click here to read the original article Senior Food & Beverage Editor Bret Thorn is senior food & beverage editor for Nation’s Restaurant…

View Post

View Post

2 min

Eleven new seafood items at restaurants across the country

This article was written by Restaurant Hospitality. Click here to read the original article Senior Food & Beverage Editor Bret Thorn is senior food & beverage editor for Nation’s Restaurant…

View Post

View Post

2 min

Sea urchin, the luxury seafood item that is trending in restaurants

This article was written by Restaurant Hospitality. Click here to read the original article Senior Food & Beverage Editor Bret Thorn is senior food & beverage editor for Nation’s Restaurant…

View Post

View Post

2 min

New on the Menu: Globally influenced seafood dishes

This article was written by Restaurant Hospitality. Click here to read the original article Senior Food & Beverage Editor Bret Thorn is senior food & beverage editor for Nation’s Restaurant…

View Post

View Post

2 min

Harlem restaurant Amy Ruth’s opens a fast-casual outpost downtown

This article was written by Restaurant Hospitality. Click here to read the original article Senior Food & Beverage Editor Bret Thorn is senior food & beverage editor for Nation’s Restaurant…

View Post

View Post

2 min

New York City steakhouse Reserve Cut launches Sabbath meal that adheres to Jewish law

This article was written by Restaurant Hospitality. Click here to read the original article Senior Food & Beverage Editor Bret Thorn is senior food & beverage editor for Nation’s Restaurant…

View Post

View Post

6 min

COJE Management Group in Boston prepares for its latest restaurant, and this time it’s Sicilian

This article was written by Restaurant Hospitality. Click here to read the original article Since 2010, COJE Management Group has been running successful, high-energy restaurants in downtown Boston and the…

View Post

View Post

2 min

New on the menu: Plantains with peanuts and pork with bananas

This article was written by Restaurant Hospitality. Click here to read the original article Senior Food & Beverage Editor Bret Thorn is senior food & beverage editor for Nation’s Restaurant…

View Post

View Post

2 min

Nation’s Restaurant News announces 2025 MenuMasters winners

This article was written by Restaurant Hospitality. Click here to read the original article Senior Food & Beverage Editor Bret Thorn is senior food & beverage editor for Nation’s Restaurant…

View Post

View Post

2 min

Chefs on the Move: recent appointments at restaurants and hotels across the country

This article was written by Restaurant Hospitality. Click here to read the original article Senior Food & Beverage Editor Bret Thorn is senior food & beverage editor for Nation’s Restaurant…

View Post

New on the Menu: A baked Persian pancake and a pad Thai cookie

Eleven new seafood items at restaurants across the country

Sea urchin, the luxury seafood item that is trending in restaurants

New on the Menu: Globally influenced seafood dishes

Harlem restaurant Amy Ruth’s opens a fast-casual outpost downtown

New York City steakhouse Reserve Cut launches Sabbath meal that adheres to Jewish law

COJE Management Group in Boston prepares for its latest restaurant, and this time it’s Sicilian

New on the menu: Plantains with peanuts and pork with bananas

Nation’s Restaurant News announces 2025 MenuMasters winners

Chefs on the Move: recent appointments at restaurants and hotels across the country

Influence Society Publishes Q2 Edition of Societies Quarterly for Visionary Hoteliers

Case Study: Refinery Hotel Redefines Revenue Management with LodgIQ

Day & Night: The Bold Rebranding Powering Shiji’s Presence in Global Hospitality Tech

Mestiz fills San Miguel de Allende suite with colourful handcrafted designs

Unpacking Ambition: Navigating Power, Pressure & Purpose in Hospitality Leadership with Emily Goldfischer & Nancy Mendelson

Connect, Curate, Customize: Teamwork and Technology Turn Outdoor Experiences into Unforgettable Adventures

New on the menu: Two gnocchi dishes and hot and cold chicken

Rebuilding hotel tech stacks for the Agentic AI era Philip Barton

Influence Society Publishes Q2 Edition of Societies Quarterly for Visionary Hoteliers

Case Study: Refinery Hotel Redefines Revenue Management with LodgIQ

Day & Night: The Bold Rebranding Powering Shiji’s Presence in Global Hospitality Tech

Contact informations

Advertise with us

Press release