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> Michael Sanson
Articles by Michael Sanson
Douglas Keane, Chef, Market, San Francisco, CA
When you walk into your neighborhood restaurant, you hope to find a chef such as Douglas Keane. Mind you, the neighborhood Keane cooks in is the very
Born To Be A Starr
BORN TO BE A STARR BORN TO BE A STARR THERE MAY BE NO HOTTER RESTAURANT OPERATOR IN THE COUNTRY TODAY THAN STEPHEN STARR. HIS MIND-BLOWING CONCEPTS HAVE
You Are A Member Of A Great, But Tough Industry
Editors Letter Editors Letter You Are A Member Of A Great, But Tough Industry Too often Im asked "How do you like being in the foodservice business?"
Carlos Guia, Chef, Commander's Palace, Las Vegas, NV
If the Brennans of New Orleans were a baseball franchise, they'd have to be the Yankees. Simply put, they've got the clout to draft and hire only the
Chris Painter, Executive Chef, Tangerine, Philadelphia, PA
Chris Painter has emerged as a favorite son in the Philadelphia empire of Steven Starr. With seven restaurants and more on the way, Starr has tapped Painter
Kids And Dogs Will Always Go For The Steak
Editors Letter Editors Letter Kids And Dogs Will Always Go For The Steak As you can see from the cover of this magazine, its our 8th annual Kids Issue,
This Is No Time To Run For Cover And Hide
Editors Letter Editors Letter This Is No Time To Run For Cover And Hide You must be mentally exhausted.Thankfully, the winter is behind us. In the East,
Christine McCabe Tentori, Chef, Sugar, Chicago, IL
Christine McCabe Tentori is the Diva of Decadence. She plays with all things sweet at a mindblowing Chicago dessert bar named Sugar. Think of it as Willy
A Financial Scandal That Hits Closer To Home
Editors Letter Editors Letter A Financial Scandal That Hits Closer To Home You were probably just an interested spectator while the Enron and WorldCom
Angel Palacios, Chef, La Broche, Miami, FL
Angel Palacios' food at the American outpost of Madrid's famed La Broche has, quite literally, whipped the Miami culinary scene into a lather. Frankly,
A Blurring Of The Line Between Chains & Indies
Editors Letter Editors Letter A Blurring Of The Line Between Chains & Indies I n recent months, theres been some heated discussions in this column over
David Lentz, Chef, Opaline, Los Angeles, CA
Is it any wonder that David Lentz has spent a good chunk of his career cooking for the beautiful people? With his Hollywood good looks he's been a perfect
Full Service Takes a Bigger Bite
State of the Industry Report State of the Industry Report 2003 Full Service Takes A BIGGER BITE! Recession, terrorism and the threat of war loom large.
Jennifer Jasinski, Chef, Panzano, Denver, CO
Jennifer Jasinski was one travelin' gal until she found a home in Colorado. That was the price she paid while enjoying a sweet career trajectory that
You Are, Apparently, a Greedy Villain
Editors Letter Editors Letter You Are, Apparently, a Greedy Villain It was good news last month when a federal judge dismissed a frivolous lawsuit that
Industry performance mixed, but independents stay strong
Ready to live in the cloud?
Is booth seating best for your restaurant?
How to cultivate loyalty through a culture of success
Try loyalty programs if deal fatigue sets in
Is food fraud on your menu?
Are you properly seating guests?
Do you openly swab the deck?
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