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
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
Doing It The Old-School Way 
There's been a lot of talk lately about how consumers are cutting back on restaurant visits or, at the very least, trading down to a less expensive eating-out
Emeril's NOT KIDDING AROUND 
Back in 2001 when this magazine held a Kids Marketing Conference in Orlando, Emeril Lagasse made a keynote appearance. Star power is always a good thing
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
Penton Restaurant Group

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