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Back of the House
> Michael Sanson
Will You Stand Up to a Bad Restaurant Review?
Did you catch Jeffrey Chodorow's full-page ad in the New York Times? Chodorow is the owner of New York City-based multiunit restaurants China Grill and
Blackbird's New Flight Plan
When Food & Wine named Paul Kahan one of America's Best Chefs in 1999, his restaurant Blackbird was already beginning to secure its legendary status in
Fighting it Out in the Trenches
In this current issue, you'll find a report on the state of the restaurant industry (page 41). It's something we do every year to gauge how you and industry
What's Next On The Food Police Agenda?
A friend the other day said to me "Hey, you should open a restaurant!" That was about the thousandth time someone has said that to me because they know
Creating A Wine Country Buzz
How does a gal from Pittsburgh end up creating a culinary buzz in Sonoma, CA? Well, with lots of talent and plenty of airline miles. After Chef Janine
Michael Solomonov, Chef, Marigold Tea Room, Philadelphia, PA
Michael Sanson Marigold Tea Room had been a fixture in Philadelphia for 70 years before Jonathan Makar and Steve Cook took over the quaint Victorian rowhouse
Minimum Wage: A Public Relations Nightmare
With the Democrats poised to assume control of Congress next month, you can expect a significant increase in the federal minimum wage. Even President
Ryan DePersio, Chef/Owner, Fascino, Montclair, NJ
At a time when too many kids coming out of culinary school expect to be celebrity chefs, the really talented cooks simply get down to business. Consider
Don't Let the Food Police Portray You Badly
The food police have surfaced again, this time in New York City where a proposed ban would require all 20,000 restaurants there to remove most artificial
Do You Have the Answers Your Customers Seek?
Several weeks back, an investigation of tuna served in Chicago restaurants found that 70 percent of tuna sushi samples tested were contaminated with mercury.
Adam Votaw, Executive Chef, Chispa, Coral Gables, FL
No matter how much time, effort and money you throw at a restaurant, it's nothing more than an inanimate object until you and your staff breathe life
Kate Neumann, Pastry Chef, mk, Chicago, IL
The game is tied and there are three seconds left on the clock. The field goal kicker, who has stayed out of the fray for most of the game, must now deliver.
Tough Times Are Ahead For The Casual Sector
Most economic industry forecasts in January predicted a solid year ahead. But as I write this column in late August, the sweet spot of the restaurant
David LeFevre, Chef, Water Grill, Los Angeles, CA
Back in February, Michael Cimarusti, who put L.A.'s Water Grill on the map, was featured on the cover of this magazine when he left to open Providence,
Is The Person Answering Your Phone Hurting You?
Every month on this page it's my duty to express my opinion about something important in the industry. But I'm way too opinionated to be limited to once
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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