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
Jamie Lauren 
Its not always easy for a chef to get noticed in a highly regarded watering hole, much less one named for a legendary spirit that was banned in 1912 for
Fame and Fortune Rarely Come Without Sweat 
As silly as that may be, its not surprising. America is obsessed with stardom. An old-fashioned work ethic is slowly being eroded by the desire for instant
Service Is Really Bad; Hardees Is a Joke 
A few weeks back, Zagat Survey released the results of its 2008 New York City restaurants survey. The good news is that 56 percent of its nearly 35,000
Chalk One Up For Hanson 
Observers of the national restaurant scene were intrigued when Steve Hanson, founder of the New York City-based restaurant company, B.R. Guest, entered
The Art of Simplicity 
Giuseppe Tentori describes his cooking as simple and clean, which is not surprising for a native of Milan, Italy. Italians are reknowned for cooking with
Service Is Really Bad; Hardees Is a Joke 
A few weeks back, Zagat Survey released the results of its 2008 New York City restaurants survey. The good news is that 56 percent of its nearly 35,000
Mixology Takes A Leap Ahead 
Remember the first time you had a margarita made with premium tequila, Cointreau and real lime juice? It probably dawned on you that every margarita you
Whats It Going to Take to Fix Boston Market? 
By now youve heard the news that McDonalds has sold off Boston Market, the 630-unit chain that pioneered home meal replacement with its roast chicken
Gabriel Rucker, Executive Chef, Le Pigeon, Portland, OR 
There's something deliciously rebellious about the culinary scene in Portland, OR. Let's just say you may not find as many CIA graduation certificates
Two Tough Women For Tough Economic Times 
August is our annual issue to single out growth chains, particularly the ones that have excelled despite all the odds. This year is particularly interesting
Robbie Lewis, Chef, Bacar, San Francisco, CA 
You want to know the secret to life? It's about balance. It works for people, it works for restaurants. Consider, for example, Bacar in San Francisco.
The Trials and Tribulations of Running a Restaurant 
Remember all the hubbub last year over legislation to force restaurants to remove trans fats from menu items? Well, the July 1 deadline to begin enforcement
Paley's Got the Proof 
This is a restaurant at the crossroads of New York style and Louisville grace, but what makes Proof an important restaurant is its food, and for that
Can You Make it Healthy and Taste Great? 
This month's issue of the American Journal of Preventive Medicine is reporting on a Healthy Menu Study that concludes, in part, that most restaurant chain
San Francisco's Big Apple 
In an industry where chefs seemingly change jobs as often as they change dirty aprons, smart restaurant owners often give top chefs a piece of the action

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