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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
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.
Should restaurants serve intoxicated customers?
What sorts of procedures do you have in place to prevent drunken nonsense?
Five questions for Gavin Kaysen
We knew chef Gavin Kaysen was no ordinary chef when we stumbled upon him in 2006
Rising Stars: Michael Sindoni
Sindoni is showing off the skills he learned after spending considerable time working in Italy
Five questions for Dena Marino
Chef trades Aspen’s coolness for Miami’s heat and hasn’t looked back
Five questions for Tony Mantuano
Chicago chef brings a more casual version of Spiaggia to Miami
Union Square Hospitality Group: A well-oiled machine
Danny Meyer's company operates some of New York City's greatest restaurants
What chefs can't wait to cook
Once the snow is gone, asparagus and ramps top the list for many winter-weary chefs.
Eggnog-inspired cocktails capture mood of the season
5 ways restaurants can trim energy usage
Trendinista: Latest volleys in the tipping wars
Five steps to help sell your restaurant now
Hashtags: What you need to know
Mediterranean dishes remain perennial menu favorites
Can I please buy a friend a drink?
Are cell phones slowing restaurant service?
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