What’s new with the restaurant industry? with Bret Thorn of Nation’s Restaurant News

Do you consider yourself an adventurous eater? As someone who keeps close tabs on the restaurant industry, Bret Thorn, Senior Food Editor for Nation’s Restaurant News, has tried fares ranging from fermented Icelandic shark to Japanese shrimp ganglia. In this episode of Just a Taste, Bret Thorn shares his knowledge of foodservice operations and trends. We learn that being a chef is now considered “sexy,” that restaurants are increasingly sourcing their produce and meats locally, and where to find the best affordable foods when eating out. You definitely won’t want to miss this episode!

Beyond the Shelf dives into the food and beverage industry with guests from all corners of the business including founders/CEO’s, marketers, chefs, dietitians, researchers, and other influencers. Topics range from trends in retail and production to expert tips on marketing to inspiring stories from growing companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.

To learn more about Brett and Nation’s Restaurant News, visit nrn.com

To stay up to date on all new episodes, subscribe to Beyond the Shelf on SpotifyApple PodcastsStitcher, and iHeartRadio.

Also, please follow us on social media: FacebookTwitterInstagram, and LinkedIn