Market Trends

🍴 Bret Thorn is the Senior Food & Beverage Editor for Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016. He hosted the podcast “In the Kitchen with Bret Thorn” and wrote for The New York Sun from 2005-2008. His previous experience includes writing in Thailand for Manager magazine and Asia Times (1992-1997). Thorn is a magna cum laude graduate from Tufts University with a BA in History and studied French cooking at Le Cordon Bleu. His work won the 2006 Jesse H. Neal Award. Inducted into the Disciples d’Escoffier in 2014, Thorn resides in Brooklyn, NY. Contact him at [email protected] and follow him on LinkedIn, Facebook, Twitter (@foodwriterdiary), and Instagram (@foodwriterdiary).

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality, has guided F&B trends since 1999. Host of "In the Kitchen with Bret Thorn" podcast, he covered New York City’s restaurant scene for The New York Sun from 2005-2008. Before that, Thorn worked in Thailand as a writer (1992-1997) and ABC News runner in 1989. He's a Tufts University magna cum laude graduate, a Phi Beta Kappa member, and studied French cooking at Le Cordon Bleu. His editorial work earned him the 2006 Jesse H. Neal Award and a presidency at IFEC in 2005. Thorn authored food entries for Oxford Encyclopedia (2012) and Oxford Companion (2015), and was inducted into Disciples d’Escoffier in 2014.

🏨 STAAH, a hospitality industry platform, invites both seasoned hoteliers and newcomers to test their knowledge with a Weekly Hotel Industry Quiz. The latest edition includes topics on luxury hotel brands and essential hotel software, aiming to keep participants informed on industry trends. Quizzes are available weekly, with past quizzes accessible for those who missed them. Participants are encouraged to share the quiz and strengthen their industry knowledge.

📖 Joanna Fantozzi, Senior Editor at Informa Restaurant & Food Group since August 2021, has over seven years in restaurant and hospitality journalism. Degrees: bachelor's in English literature and creative writing from The College of New Jersey, master's in arts and culture journalism from CUNY. Former positions: Freelance writer, Insider, The Daily Meal. Published in The New York Times, Forbes, Vice. Expert in restaurant industry news, innovations, political/cultural issues. Joined Informa in October 2018, previously at Insider (June 2017-Feb. 2018) and The Daily Meal (Jan. 2014- June 2017).

🍴 Bret Thorn, Senior Food & Beverage Editor, has worked with Nation’s Restaurant News since 1999 and with Restaurant Hospitality since 2016. He wrote The New York Sun’s "Kitchen Dish" column (2005-2008), reported from Thailand for Manager magazine and Asia Times, and was an ABC News runner during the 1989 Tiananmen Square protests. Thorn, a Tufts University graduate and Le Cordon Bleu-trained, won the 2006 Neal Award and was inducted into the Disciples d'Escoffier in 2014. His food expertise spans French cuisine and Asian culinary trends.

🏨 STAAH, a hospitality company, hosts a Weekly Hotel Industry Quiz designed for both seasoned hoteliers and those new to the industry. The quiz aims to sharpen knowledge and stay updated with industry trends. Participants can join weekly and engage with a variety of questions about luxury hotel brands and hotel software. The quiz also invites sharing among colleagues and promises new quizzes each week for continuous learning.

🍺 BrewDog, in its 2023 financial report, disclosed a pre-tax loss of £59.2m, which widened from £30.5m in the previous year. However, revenue increased from £321.2m to £354.6m, and underlying trading EBITDA improved from a £12.8m loss to just £2.5m. CEO James Arrow, who succeeded co-founder James Watt earlier in the year, reports a significant operational efficiency improvement. In the first half of 2024, BrewDog achieved EBITDA positive trading with revenue reaching £137.5m. The company's global bar sales rose by 12.3% in 2023, and they continue to expand internationally, including new markets like Thailand.

🍋 Yuzu, a citrus fruit with a tart yet sweet flavor and a distinctive floral aroma, is gaining traction in the US, featured on 5.9% of restaurant menus, marking a 29% rise in four years, according to Datassential. Its juice is used in various drinks and Japanese ponzu sauce, and it's increasingly adopted in desserts, marinades, and other sauces, particularly by independent and fine-dining venues. The fruit is most popular among Asian consumers.

🍽 Margo, a modern European restaurant, highlights Scotland's larder, led by Jonathan MacDonald of Scoop and chef Robin Aitken. With a focus on local seafood, meat, and in-house bread and pasta, the menu offers dishes like smoked haddock churros, beef tartare, and red prawn agnolotti. The drink list boasts fine wines and unique cocktails, like frozen martinis. Margo seats 138 and features an industrial chic design with an open kitchen. Located at 68 Miller Street, Glasgow, G1 1DT, another venue, Sebb’s, is set to open beneath it, offering a grill-centric menu.

🍝 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016, reports on food and beverage trends and guides F&B coverage. Hosts "In the Kitchen with Bret Thorn" podcast. Wrote for The New York Sun (2005-2008), Manager magazine, and Asia Times in Thailand (1992-1997). Covered Tiananmen Square for ABC News in 1989. Thorn's NRN column won the 2006 Jesse H. Neal Award. Inducted into Disciples d’Escoffier in 2014. Authored entries for the Oxford Encyclopedia (2012) and Companion to Sugar and Sweets (2015). Lives in Brooklyn, NY. Email: [email protected] Social media: LinkedIn, Facebook, Twitter, Instagram.