Miscellaneous

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, has guided F&B trends reporting. Host of podcast "In the Kitchen with Bret Thorn," he covered NYC chefs and openings for The New York Sun from 2005-2008. His work in Thailand included articles for Manager magazine and Asia Times (1992-1997). A Tufts University magna cum laude history grad and Le Cordon Bleu-trained, he has been honored with a Jesse H. Neal Award (2006) and inducted into the Disciples d’Escoffier (2014).

💎 On 14th February, Angelina Dalston team celebrates its 6th birthday with a Friends & Lovers Pop-Up at The Columbia Hotel, Lancaster Gate, Central London. They offer a 4-course Omakase tasting menu featuring past favorites and live Jazz Dynamos music. Extras like Oysters (£6 each) and A5 Wagyu (£35) are available, as well as a £45 Italian wine pairing. The event costs £64pp for the menu, with bookings at angelina.sevenrooms.com.

🍕 Datassential's Restaurant Technology report reveals younger demographics, particularly Gen Z and millennials, are more receptive to dining automation, while older generations favor human interaction. Over 40% of restaurant orders were placed digitally in the past year, showcasing digital ordering as a competitive necessity. Two-thirds of consumers prefer staff interaction when ordering, underlining the value of human connection. Restaurants are encouraged to balance tech with hospitality, as automation is expected to grow but not replace personal service.

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, covers food and beverage trends and oversees F&B coverage. Host of "In the Kitchen with Bret Thorn" podcast. Wrote "Kitchen Dish" column for The New York Sun (2005-2008). Worked in Thailand writing on business and food for Manager magazine and Asia Times (1992-1997). Tufts University alum, Phi Beta Kappa member, studied at Le Cordon Bleu. Authored works for the Oxford Encyclopedia of Food and Drink in America (2012) and the Oxford Companion to Sugar and Sweets (2015). Inducted into Disciples d’Escoffier (2014). Based in Brooklyn, New York, he can be contacted at [email protected]

📊 Inflation in the eurozone hit a new record of 5.1% in January, surpassing economists' predictions of 4.4%. Energy prices, which soared by 28.8% were largely responsible for the spike. Core inflation, excluding volatile food and energy prices, rose to 2.3%. The European Central Bank faces pressure to tighten monetary policy, even as it prioritizes supporting the economy amid Omicron variant concerns. The ECB is set to meet on February 3 to discuss their approach.

🍴 Bret Thorn is a Senior Food & Beverage Editor at Nation’s Restaurant News and Restaurant Hospitality, part of Informa’s Restaurants and Food Group. He hosts "In the Kitchen with Bret Thorn" podcast, wrote "Kitchen Dish” for The New York Sun from 2005 to 2008, and reported from Thailand for Manager magazine and Asia Times newspaper. A graduate of Tufts University, he studied French cooking at Le Cordon Bleu. Thorn won the 2006 Jesse H. Neal Award and was president of IFEC in 2005. He authored entries for the Oxford Encyclopedia (2012) and the Oxford Companion (2015). Inducted into Disciples d'Escoffier (2014). Contact: [email protected], LinkedIn, Facebook, Twitter, Instagram.

🍇 Native Grill & Wings recently added a Spicy Guava Rita, priced at about $12, featuring Espolòn Blanco tequila, guava, jalapeño, and a Tajín rim. KFC's new Saucy concept includes a Passionfruit + Orange + Guava Refresher. Guava's popularity coincides with an increased interest in Latin American and Southeast Asian cuisines. Datassential reports 76% of the U.S. population recognizes guava, and 48% have tasted it. A Miami restaurant is creatively pairing guava with chicken.

🍳 Shine TV is calling UK chefs for the 18th series of "MasterChef: The Professionals" on BBC One and BBC iPlayer, hosted in Digbeth, Birmingham. Dan Merriman won the 2024 series. Applications for the 2025 series, closing on March 31st, 2025, are open to professionals with diverse culinary skills and backgrounds. Details at www.masterchef.com/professionals.