Michael Sanson

Michael
Sanson
Editor-in-Chief,
Penton

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’.

Articles
Check out L.A.’s Little Sister Downtown
Blackhouse Hospitality's sixth restaurant is a reimagined interpretation of its Manhattan Beach counterpart
Male restaurant employees: Hands off 6
Unwelcome physical contact between employees should not be tolerated
Inside Hexx kitchen + bar
This unique concept at Paris Las Vegas is having a love affair with chocolate.
Sbraga Dining
Inside Top Chef Kevin Sbraga’s new joint
Sbraga Dining in Jacksonville, FL, focuses on the cultural influences of Northeast Florida
Are you prepared to eliminate tipping? 8
What will happen to service quality if tips are no longer an incentive?
New York City’s Carbone takes Las Vegas
The Italian-American specialist now has an outpost at ARIA Resort & Casino in Las Vegas.
When good service gets annoying 
There is no excuse for abysmal service
Inside Mark Peel’s new restaurant Bombo
The force behind LA's Campanile and Tar Pit has opened a more casual restaurant
Why is service so tragically bad?  4
The shortage of good front-of-the-house workers is baffling, Mike Sanson says
Why the chef-casual segment is so appealing 
Three operators explored the development and expansion of their chef-driven casual concepts at the recent MUFSO Conference.
A look inside Santa Fe’s iconic Anasazi Restaurant & Bar
The classic Sante Fe restaurant has been completely transformed
Inside Manhattan’s fast-casual Genuine Superette
The new eatery focuses on “California roadside eats with a gourmet twist.”
Inside Michael White’s luxurious new French restaurant, Vaucluse
Celebrity chef Michael White has opened his first French concept under the banner of Altamarea Group
Chef Brad Miller pays homage to butcher father 
This son of a butcher man is carving out a future with unlimited possibilities
Raining on your restaurant patio 
How do you handle outdoor guests when the weather does not cooperate?
Penton Restaurant Group

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