Bret Thorn
Senior Food and Beverage Editor at Restaurant Hospitality
Host at In the Kitchen with Bret Thorn
Food Editor at Nation's Restaurant News
Follow the adventures of a New York City food writer [email protected] Senior F&B editor, @nrnonline & @RH_Restaurant he/him/his
Articles
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6 days ago |
restaurant-hospitality.com | Bret Thorn
The Pornstar Martini — vodka, passion fruit, and lime with a side of sparkling wine — is just over 20 years old, but it has become something of a classic, so much so that variations are being created, such as the P.S. I Love you at Poka Lola Social Club in Denver. In fact, a lot of classics are in store for you this week.
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6 days ago |
nrn.com | Bret Thorn
Plus innovation at Baskin-Robbins, Big Buns Damn Good Burgers, Bonefish Grill, Cousins Maine Lobster, Culver’s, Dave’s Hot Chicken, East Coast Wings & Grill, Emmy Squared, HTeaO, Jamba, Jersey Mike’s Subs, Le Macaron French Pastries, Lion’s Choice, Paris Baguette, Portillo’s, Potbelly, Randy’s Donuts, Red Lobster, Smashburger, Starbird, Tacodeli, Tacombi, Tupelo Honey Café, and Velvet TacoWithout context, it could easily be argued that “He is risen” and “he got high” mean the same thing.
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1 week ago |
usfoods.com | Bret Thorn
You've heard it all before: “People don't know you exist if you don't tell them you're here,” says Teneshia Murray, owner of T's Brunch Bar, an all-day brunch restaurant with four locations in the Atlanta area. “Marketing is the most important thing for running a business.”She's not wrong, but the catch is figuring out how to affordably get in front of the right people for your restaurant.
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1 week ago |
usfoods.com | Bret Thorn
Independent restaurants possess unique personalities, local connections and some of the best food in the world, but profitability is a challenge, especially compared to the well-oiled machines of restaurant chains. A recent report by restaurant strategy firm Aaron Allen & Associates put the average profit margin of an independent restaurant at 7%, compared with McDonald’s at nearly 50%.
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1 week ago |
nrn.com | Bret Thorn
A happy employee is not only likely to stay on the job longer, but also provide better service to customers and be more productive. That was the consensus of a panel of executives at the Restaurant Leadership Conference who focus on creating positive work environments by fostering a supportive culture.
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