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5 Things You Need to Know Now
New Restaurant Concepts
Rising Star Chefs
Words to Live By
Back of the House
> Michael Sanson
Katie Button: An unlikely chef stakes her claim
Katie Button is an unlikely chef in an unlikely restaurant town
Strategic moves, passion build strong restaurants
Despite intense competition, smart restaurant operators can succeed and thrive with a smart game plan, said several multiconcept operators at MUFSO.
Are cell phones slowing restaurant service?
A New York restaurant operator says customers who take photos of their food are slowing service
Mixologist adds smoke to cocktails
At Bottlefork in Chicago, head barkeep Brandon Phillips has created a terrific cocktail menu
2014 RH 25: The coolest multi-concept companies
Some of the smartest people in the land are running multi-concept restaurant companies that repeatedly demonstrate how to deliver the sizzle with the steak.
Restaurant operators renew focus on service
While in Chicago recently, I was blown away by how congenial hostesses, servers and others were in the restaurants I visited
Rising Stars: Trevor Moran
The chef was tasked with taking Nashville's Catbird Seat to the next level
When restaurants should respond to customer comments
If one is going to ask the question, shouldn’t he or she be prepared to take some action based on the answer?
Do guns belong in restaurants?
How would you handle a new law allowing customers to carry guns into your restaurant?
One space, two faces works for Chicago's Paris Club
Faced with a restaurant that was losing steam, Lettuce Entertain You Enterprises divided its sprawling Paris Club restaurant into two concepts.
Sean Kenyon: Born to be a bar man
“Our staff works their asses off every day to make people happy and to make them an excellent cocktail—in that order,” Kenyon says.
Why your bartenders' service should be top-notch
It’s all about doing the simple things right—the blocking and tackling
José Andrés: Not your everyday commencement speaker
The celebrity chef offers some tasty life lessons to the graduating class of George Washington University
Gambling with your restaurant's reputation
Cooking competition TV shows are going too far, Restaurant Hospitality editor-in-chief Mike Sanson says.
Another top chef gets casual
Bob Kinkead, known for his standout Washington, DC, seafood restaurant Kinkead’s, opens an Italian fast-casual pizza concept.
How to handle customer requests hospitably
Do your new cocktails have legs?
Editor's Picks: Banner year for burgers
Dos and don’ts of employee disciplinary action
Cookbooks with Latin, Asian, regional American flavors
Why are restaurants ignoring dessert?
What makes the best bartenders
11 new versions of classic sandwiches
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