Michael Sanson


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’.

Cutting Labor Costs and Losing Money 
I often write in this column about stuff that drives me crazy as a customer in restaurants. Like most of your other customers, I work hard and I don't
Ellis Cooley 
How do you lure restaurant customers to an airport Marriott in a dismal part of town?
It's Never Been About You 
As you can see in this issue, Restaurant Hospitality recently wrapped-up its New Directions Conference. The point was to gather people most of them top-tier
Have a Seat and See What's Going On 
I recently had dinner in an old restaurant that had just undergone an extensive renovation. The owners were so proud of the place, and rightfully so because
High-Energy or Just A Lot of Noise? 
A friend of mine, a Chicago restaurateur, recently explained to me how he had incorporated a great deal of sound-absorption material into his new restaurant.
Is Your Professional Marriage Sinking? 
I spent some time recently with a chef/owner who opened a new restaurant and was eager to show me his place and try his food. And, indeed, he had created
Justin Bogle 
More often than not, rising stars emerge from restaurants that have a history of greatness.
Fame & Fortune at the Aspen Classic 
In June, for years, I've been going to the Aspen Food & Wine Classic, and I'm always blown away by the enormous crowds of people your customers who come
Restaurants Going in a New Direction 
I just got back from the big restaurant show in Chicago where I left feeling pretty good about things. There was more energy on the show floor than there's
Are You Ignoring Would-be Diners? 
Too many years ago, growing up in an Italian family, we observed a Catholic tradition of not eating meat on Fridays. And I remember those Fridays as joyous
Splashy Cocktails 
It's often difficult to determine if the latest thing is merely a fad or an enduring trend. Eventually, time sorts it out for you. Consider, for example,
Marc Vidal 
It wasn't long ago that two of America's great destination cities Miami and Las Vegas were short on great dining options.
Customers Who Just Won't Leave 
Several of my recent columns have considered the customer experience or, more specifically, my experience in your restaurants. And from the bottom of
Should You Ban Food Photography? 
By now you've probably noticed that I spend a lot of time (and money) in your restaurants as a customer. I do so because it's simply what I like to do.
Gregory Pugin 
New York City's Veritas does as good a job as any restaurant at creating an atmosphere where customers are comfortable ordering wine
Penton Restaurant Group

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