Miscellaneous

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation's Restaurant News and Restaurant Hospitality, reports on F&B trends and guides coverage. He hosted "In the Kitchen with Bret Thorn" podcast and wrote "Kitchen Dish" for The New York Sun from 2005-2008. In 1999, he joined Nation's Restaurant News after writing in Thailand for Manager magazine and Asia Times. A magna cum laude Tufts University history graduate and Phi Beta Kappa member, Thorn studied at Le Cordon Bleu and in China. His work won the 2006 Jesse H. Neal Award, and he served as IFEC president in 2005. Thorn, inducted into the Disciples d'Escoffier in 2014, lives in Brooklyn, N.Y., and specializes in F&B trends, French cuisine, and Asian cuisine. His career includes being a columnist for New York Sun (2005-2008), sub-editor at Asia Times (1995-1997), and ABC News runner in 1989. He was educated at Tufts University (BA in History, 1990), Peking University, Nanjing University, and Le Cordon Bleu (Certificat Elémentaire, 1986). Contact him at [email protected] and follow him on LinkedIn, Facebook, Twitter, and Instagram.

🍴 Thompson Restaurants, under Thompson Hospitality, is launching the Thompson Table Rewards Program, beginning with a soft launch this month in Reston, VA. The program unifies 15 brands and over 65 locations in Florida, Maryland, Ohio, Virginia, and D.C. Customers earn one point per $1 spent with milestones like 125 points for a free dessert (up to $14 value), and 1,000 points for a $50 reward. Additional benefits include a free birthday dessert and a $5 registration reward.

🎉 Ling Ling at Atlantis The Royal in Dubai launches over 30 new Asian dishes and a 'Late Night Bites' menu with options like Oscietra Caviar, bao buns, and mochi. The restaurant, situated on the 22nd and 23rd floors, offers views of the skyline and Arabian Gulf. Open daily from 6pm to 1am and offering late-night service on Fridays and Saturdays from 12:15am to 2:00am for guests over 21 years post-9pm. Reservations available at www.linglingdubai.com or +971 50 653 2098.

🍴 MORE (The Movement to Organize for Restaurant Equity), an advocacy supergroup, launched in February after a summit in Austin, encompassing 17 member organizations such as the James Beard Foundation, Women in Hospitality United, and Regarding Her. Co-founded by Mary Sue Milliken and Liz Murray, MORE aims to unify efforts supporting women, people of color, and underrepresented groups in the restaurant industry. Operating in New York, Los Angeles, the Gulf Coast, and Chicago, the coalition plans national expansion and has initiatives like a worker advisory board and monthly workforce development meetings. Key statistics include that 70% of the restaurant workforce are frontline workers, of whom 70% seek advancement within their companies, yet only 4% achieve it.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, reports on food and beverage trends. Host of the podcast "In the Kitchen with Bret Thorn," he served as president of the International Foodservice Editorial Council (IFEC) in 2005 and was inducted into the Disciples d’Escoffier in 2014. Thorn's column won the 2006 Jesse H. Neal Award and has authored entries in the Oxford Encyclopedia (2012) and the Oxford Companion (2015). A magna cum laude Tufts University graduate with a history degree and a member of Phi Beta Kappa, he studied at Le Cordon Bleu and in China. Thorn wrote for The New York Sun (2005-2008), Asia Times, and Manager magazine in Thailand (1992-1997), and worked for ABC News during the 1989 Tiananmen Square protests.

🎭 Six by Nico introduces an immersive dining experience centered around the "Six Wonders of the World" menu, available from April 21st to June 2nd, 2025, across UK & Ireland locations, including Edinburgh, Glasgow, Aberdeen, Manchester, Leeds, Birmingham, London, Belfast, Dublin, Oxford, Cardiff, and Bristol. This culinary adventure features a £10,000 prize draw for successful puzzle-solving diners. The tasting menu is priced at £46 per person, with optional wine and cocktail pairings for £30 and £40 respectively.

🍴 CORD by Le Cordon Bleu, a fine dining restaurant on London's Fleet Street, revealed its new Spring menu, crafted by Executive Chef Karl O’Dell and Head Chef Justine Bordet. Following its 2022 opening, CORD earned three AA Rosettes, celebrating the restaurant’s precise cooking and seasonal focus. The refreshed à la carte and set menus feature dishes like balsamic-marinated beetroots and Otoro bluefin tuna. Head Sommelier Jiachen Lu pairs these with a diverse wine list. CORD, located in a Grade II listed building, encompasses a restaurant, café, cookery school, and event venue.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, reports on food and beverage trends and hosts the podcast "In the Kitchen with Bret Thorn." He wrote for The New York Sun (2005-2008), Asia Times (1995-1997), and Manager magazine (1992-1997) in Thailand. Thorn won the 2006 Jesse H. Neal Award, was president of IFEC in 2005, and is a published author in food and drink encyclopedias. A magna cum laude Tufts University graduate, he studied at Le Cordon Bleu and in China, witnessing Tiananmen Square events in 1989. Contact him at [email protected] and follow on LinkedIn, Facebook, Twitter, and Instagram.

🍪 Cookie butter, made from speculoos cookies, is gaining popularity in restaurant menus, expanding from desserts to a variety of dishes and drinks, especially as a coffee flavor. Market research by Datassential shows 76% of the U.S. population is aware of cookie butter, 56% have tried it, and its menu presence has increased by 44% over the past four years, with the highest awareness among under-17s.

📖 Ron Ruggless, senior editor at Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) since 1992, previously worked at the Dallas Times Herald as restaurant critic, assistant business editor, among other roles (1982-1991). An expert in foodservice industry matters such as mergers, acquisitions, and supply chain, he moderated at events like MUFSO and spoke at the Horeca Expo in Madrid. Contact him at [email protected] or follow on Twitter (@RonRuggless), LinkedIn, and Instagram.