Restaurant Hospitality

Michael Sanson

Articles by Michael Sanson

Adding booze to a milkshake is an emerging drink trend your accountant will love.

On a recent restaurant visit, it was jarring to see careless service in a place that was once home to a hotshot French chef.

Who is going to have their way? 6

Not every restaurant encourages customers to “have it your way.”

Chef Matt Danko's popcorn pot de crème

"It took a bunch of tweaking, but about six recipes later I came up with what’s on the menu now," Danko says.

Shouldn’t customers be friends? 3

Your interaction with customers, new and old, is very personal or should be.

Chefs help celebrate Cleveland's West Side Market centennial

Cleveland’s West Side Market, which is home to more than 100 culturally diverse produce, meat and specialty foods vendors, recently celebrated its centennial anniversary.

Master Mixologists: Rocco Milano

Milano has been applying his trade for only six years.

Second-string players

Restaurant Hospitality editor Michael Sanson on restaurant employee shifts

A long journey home

It took Jason Stoneburner almost 20 years to assume his first role as executive chef, but his journey to Bastille Cafe and Bar in Seattle has led to a nearly perfect neighborhood restaurant.