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
Marco Ferraro 
The cream of the crop knows the best places to work, and the best places to work are those that seek out and nourish great talent. One such place is Wish
What Will It Take To Get Them In? 
Every day, dozens of announcements pour into my office from restaurants offering outstanding discounts. Many of them are coming from places that never
Your Customers Want to Know 
Doing what's best for your customers while trying to make a profit is not easy. A case in point: A recent survey found that consumers clearly support
Simon Dolinky 
He was born in Wisconsin, but Simon Dolinky has found a home in L.A. Never mind the Hollywood good looks that serve him well in this town. More importantly,
Survival Mode 
There's no point in pulling punches: This year will be the toughest the restaurant industry has experienced in a very long time. Those who aren't on top
John Critchley 
Some of the best seafood in the world comes from Fishing Area 31, which includes the waters surrounding Florida. So, when the owners of Epic Hotel in
What's Hot in 2009 
Mix & Match to Lift & Separate Hotel and restaurant operators are taking advantage of strategic partnerships with everyone from beverage vendors to charities
Suze Orman, Your Advice is Bankrupt 
As in years past, I am responsible for writing the State of the Industry report, which begins in this issue on page 26. I usually devote eight pages to
Charles Joly 
Perhaps not since the Great Depression has this country needed a collective drink. Thankfully, there's a new generation of bartenders, including Charles
You May Be No Superhero, But 
In a recent Wall Street Journal article, Alinea Chef Grant Achatz was asked if he feels self-conscious or guilty for catering to people who are willing
Jerrod and R.J. Melman 
Growing up in the shadow of a legendary old man has sent many a young lad to the therapist's couch. But Jerrod (left) and R.J. Melman didn't need no stinkin'
Sameh Wadi 
In many larger cities you'll find more than a few mom and pop places that serve Middle Eastern/Mediterranean food. But there are far too few chefs in
Get Off Your Butts, Round Two 
In last month's Editor's Space I urged you to get off your butt and do something. Hiding in a foxhole is not the answer during tough times, I argued.
Jamie Boudreau 
In the sporting world, one good trade can make a good team great. The same concept applies elsewhere. Consider, for example, Tini Bigs Lounge, a Seattle
Kendal Duque 
Every once in a while we cross paths with a chef whose resume blows our mind. Not because he or she worked with the best chefs in the land, but rather
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