Michael Sanson


Michael Sanson took over as editor-in-chief of Restaurant Hospitality magazine the same year Star Trek creator Gene Rodenberry’s ashes were launched into space and Paul McCartney was knighted Sir Paul by the Queen. Since then he’s been writing about his restaurant experiences in an editorial currently called Sanson Sez. His column has elicited all forms of love and hate, which are documented on our letters page, Back Talkin’.
If you have a beef with his opinions or want to share a little love, email Mike. The best of your comments will appear in Back Talkin’.

Master Mixologist: Mercedes O’Brien
Mercedes O’Brien pours with the best at Gunshow in Atlanta
Why mentoring is crucial to hospitality industry

Zimmern: Mentorship has played a big part in the restaurant industry. It’s best described by a quote from Benjamin Franklin: “Tell me and I may forget. Involve me and I might learn.” It describes what we do in this industry.

Operators discuss how technology has changed hospitality

Florence: How can a restaurant be high tech and high touch at the same time?

Are you your restaurant’s hero?
How one restaurant manager rescued a guest
Rising Stars: Brian Nasajon
Brian Nasajon is cooking approachable elevated global fare at Miami’s Beaker & Gray.
How good are you at drafting players?
Take a closer look at who hires for your restaurant.
Chef Grae Nonas
Rising Stars: Grae Nonas 
Grae Nonas was on his way to becoming a great Italian chef and now is poised to become one of America’s great Southern chefs.
Master Mixologist: Franky Marshall
Master mixologist Franky Marshall oversees Le Boudoir's cocktail program.
Restaurant delivery errors make enemies of customers 1
When you order takeout, you trust the restaurant to come through.
Rising Stars: JJ Johnson 
Johnson has upgraded ingredients, including heirloom grains, and partnered with a farm for a whole-animal, grass-fed beef program.
Hearty ragu alla napoletana at Monteverde restaurant, Chicago.
Inside Chicago’s Monteverde Restaurant
Sarah Gueneberg's upscale Italian cuisine reflects influences from her world travels, and the result is cooking that is both traditional and modern.
No winning with restaurant no-shows 7
How much damage has overbooking cost?
La Sirena
Inside Batali’s new Italian concept
Mario Batali and Joe Bastianich, the masterminds of an Italian restaurant empire, have opened their first New York City restaurant in a decade, La Sirena. Here's a tour.
Abigail Gullo
Master Mixologist: Abigail Gullo
Gullo was destined to hold court behind a bar
An inside look at L.A’s new Officine Brera
Officine Brera serves unadulterated northern Italian cuisine in L.A.’s downtown arts district.
Penton Restaurant Group

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