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’.

What Will You Do To Gain An Edge? 
A few weeks back Advertising Age honored what it deems are the year's top brands because of their innovation. Two restaurant names made the list: Panera
Michael Fiorelli 
How fortunate to be the chef of Mar'sel, a gorgeous restaurant perched upon a bluff overlooking the magnificent Pacific Ocean. It's as if Chef Michael
Michael Mina Wins the Melman Award 
A not-so funny thing happened on the way to this year's Melman Award ceremony: recipient Michael Mina got mugged by the flu. But the star chef and restaurateur
Servers and Cell Phones: Not Good 
A friend told me recently how dismayed he was with his daughter, who thought it was okay to send text messages on her cell phone during a funeral ceremony.
Are Gourmet Food Trucks Cheating? 
Back in our March online newsletter, we wrote about an emerging trend that appears to have caught on. It involves seasoned restaurant vets taking their
Raise the Business Meal Deduction! 
If times aren't hard enough, the third phase of a federally mandated minimum wage hike is now in effect. It recently jumped 70 cents to $7.25. The increase
Mike Davis 
Because the media spotlight shines primarily on big cities, impressive culinary talent elsewhere is often overlooked. Consider, for example, Mike Davis,
Chris Pandel 
Every once in a while it feels good to annoy the hell out of your financial advisor by splashing pricey Champagne around at a ridiculously expensive restaurant.
Are You Training Guests to Be Cheap? 
Have you seen the latest Pizza Hut commercial? It focuses on four young guys taking advantage of the chain's Big Eat, Tiny Price Menu. Two offerings on
Darden Restaurants 
At a time when most operators are treading water, Orlando-based Darden Restaurants is doing swimmingly well.
This Is How It Should Be Done 
In last month's column, I expressed my disappointment with restaurants that act like they're doing the world a big favor by merely opening their doors.
Jennie Lorenzo 
In the restaurant world, one or two big names on a young chef's resume will open a lot of doors. So, imagine how eyes widen when one gets a look at where
Flying High in Miami's Design District 
Jonathan Eismann, who put Miami Beach on the culinary map 16 years ago with his acclaimed pan-Asian restaurant, Pacific Time, is showing no signs of slowing.
Joshua Linton 
In a city known for its testosterone-fueled steakhouses, Chicago's Ajasteak has absolutely no interest in flexing its muscles. It possesses a delicate,
Are Your Managers Working For You? 
On Memorial Day, while most of America had family gatherings that involved food cooked on grills, I ate lunch in a contemporary Mexican restaurant with
Penton Restaurant Group

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