Bret Thorn - 10 Minutes News for Hoteliers - Page 12

2 min

New on the menu: Two desserts and a banana slug

🍴 Bret Thorn, Senior Food & Beverage Editor, has been with Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016. He hosted "In the Kitchen with Bret Thorn" podcast and wrote for "The New York Sun" from 2005 to 2008. Thorn was in Thailand circa 1992-1997, writing for "Manager" magazine and "Asia Times." A Tufts University magna cum laude graduate, he won the 2006 Jesse H. Neal Award and became a Disciples d’Escoffier member in 2014. Lives in Brooklyn, N.Y. Contact: [email protected]

6 min

Mocktails go premium, and customers are willing to pay

🍻 In the U.S., 35% of legal-aged Americans participated in Dry January in 2022, with many reducing alcohol consumption permanently. Bacari, a Los Angeles-based chain, and Another Broken Egg Cafe with 102 locations, noted a decrease in alcohol sales. Mocktails have surged in popularity, with menu mentions up 37.4% since 2019. These zero-proof drinks are priced around $6-$18, nearly matching the profit margin of alcoholic beverages despite lower costs. Bacari's complex "Waste Not Want Not" and Dirty Habit's "Lavender Lie" exemplify the trend towards inclusive, premium alcohol-free options.

2 min

New on the Menu: Jamón Ibérico grilled cheese and blue crab cacio e pepe

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016, reports on food and beverage trends. Host of "In the Kitchen with Bret Thorn" podcast. Wrote for The New York Sun (2005-2008), covered business in Thailand for Manager magazine and Asia Times newspaper. Tufts University magna cum laude graduate, studied at Le Cordon Bleu in Paris, and worked for ABC News during Tiananmen Square protests (1989). Won the Jesse H. Neal Award (2006) and was president of the IFEC (2005). Authored entries in Oxford food and drink encyclopedias and was inducted into the Disciples d’Escoffier (2014). Resides in Brooklyn, New York.

2 min

14 food & beverage tends to look back on from 2024

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, reports on food and beverage trends and hosts "In the Kitchen with Bret Thorn" podcast. He wrote for The New York Sun from 2005-2008 and lived in Thailand, writing for Manager magazine and Asia Times from 1992-1997. A magna cum laude graduate from Tufts University, he studied at Le Cordon Bleu in Paris and was in Beijing during the 1989 Tiananmen Square protests as an ABC News runner. Thorn won a Jesse H. Neal Award in 2006, joined the Disciples d’Escoffier in 2014, and authored entries in the Oxford Encyclopedia (2012) and the Oxford Companion to Sugar and Sweets (2015).

2 min

32 remarkable menu items from 2024

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News since 1999 and Restaurant Hospitality since 2016, covers food and beverage trends and hosts the "In the Kitchen with Bret Thorn" podcast. He wrote for The New York Sun (2005-2008), spent five years in Thailand writing for Manager magazine and Asia Times, and graduated magna cum laude from Tufts University. Thorn was in Beijing during the 1989 Tiananmen Square protests, won a Neal Award in 2006, and was inducted into the Disciples d’Escoffier in 2014. Contact him at [email protected]

2 min

New on the Menu: Two dishes with bone marrow and a chicken pot pie

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality since 1999, has been spotlighting F&B trends. Host of "In the Kitchen with Bret Thorn," he wrote for The New York Sun (2005-2008), and earlier, covered business in Thailand for Manager magazine and Asia Times (1992-1997). A Tufts University magna cum laude graduate and Phi Beta Kappa member, Thorn also attended Le Cordon Bleu in Paris and studied Chinese in China. He won the 2006 Neal Award and was inducted into the Disciples d’Escoffier in 2014.

2 min

New on the menu: Two caviar dishes and a pork head tartlet

🍴 Bret Thorn, Senior Food & Beverage Editor at Nation's Restaurant News since 1999 and Restaurant Hospitality since 2016, has a BA in history from Tufts University (1990). He wrote for The New York Sun (2005-2008), worked in Thailand (1992-1997), and covered Tiananmen Square protests for ABC News in 1989. Thorn won the Jesse H. Neal Award (2006), was president of IFEC (2005), inducted into Disciples d’Escoffier (2014), and authored entries in the Oxford Encyclopedia (2012) and Oxford Companion (2015). He resides in Brooklyn, N.Y.

2 min

New on the Menu: Squash tortelloni and Guinness stew

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News (NRN) and Restaurant Hospitality since 1999, covers food and beverage trends and oversees F&B coverage. Host of "In the Kitchen with Bret Thorn" podcast. Columnist for The New York Sun (2005-2008). In Thailand (1992-1997), he wrote business and food articles for Manager magazine and Asia Times. Thorn holds a BA in history from Tufts University (1990), studied French cooking at Le Cordon Bleu in Paris (1986), and Chinese language and culture at Peking University (spring 1989) and Nanjing University (fall 1988). He reported for ABC News during the Tiananmen Square protests (1989). His work won the 2006 Jesse H. Neal Award and he was inducted into the Disciples d'Escoffier (2014). Contact: [email protected]

5 min

Gluten-free, high-protein dosas are growing in popularity on restaurant menus

🥘 Chef Jay Kumar of Lore in Brooklyn, N.Y., creates classic dosas made from a fermented rice and lentil batter with fenugreek, offering a vegan, gluten-free, high-protein meal. Dosas, with a 15% increase on appetizer menus, are on nearly 1% of menus. Lore serves masala dosas and uttapam with a Swiss-inspired mushroom ragout. Tapori, opening in Washington D.C. in January, will feature dosas with innovative fillings like spiced potato and cheese, and curried crab. Dosas are now popular in both South and North India and in Pakistan.

2 min

New on the menu: Artichoke carpaccio and PB&J jello

🍴 Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News and Restaurant Hospitality, joined in 1999. He hosted the podcast "In the Kitchen with Bret Thorn" and wrote for The New York Sun from 2005 to 2008. A Tufts University magna cum laude graduate, he also studied at Peking University, Nanjing University, and has a Cértificat Elémentaire from Le Cordon Bleu. Thorn won the 2006 Jesse H. Neal Award, served as the IFEC president in 2005, and was inducted into the Disciples d’Escoffier in 2014. Email: [email protected]

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