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’.

Sameh Wadi 
In many larger cities you'll find more than a few mom and pop places that serve Middle Eastern/Mediterranean food. But there are far too few chefs in
Get Off Your Butts, Round Two 
In last month's Editor's Space I urged you to get off your butt and do something. Hiding in a foxhole is not the answer during tough times, I argued.
Jamie Boudreau 
In the sporting world, one good trade can make a good team great. The same concept applies elsewhere. Consider, for example, Tini Bigs Lounge, a Seattle
Kendal Duque 
Every once in a while we cross paths with a chef whose resume blows our mind. Not because he or she worked with the best chefs in the land, but rather
Get Off Your Butt and Do Something 
Over the past couple years we've written frequently about the glut of casual restaurants in this country. The problem in this category has been exacerbated
Can You Provide a Better Third Place? 
Over the years I've written about the third place, a term used to describe the need for everyone to have a place, other than home or work, where they
Akira Back 
You don't see too many Korea-born dudes shredding the challenging slopes of the Colorado Rockies. But Akira Back did it with such style and finesse that
Master Mixologist: Gina Chersevani 
The word is getting thrown around quite a bit these days. So when we use the term master mixologist, we're not messin' around. This month's focus is on
It's Time to Make Your Place Special 
The recent closing of 300 Bennigan's and Steak & Ale restaurants came as a shock to many, though it shouldn't have. The casual sector in which both concepts
Patricia Richards 
To land a high-profile job at a Steve Wynn property suggests you're smarter than the average bear. And Patricia Richards proved that every day as a show-stopping
Marc Forgione 
Every son who has a famous dad eventually has to ask himself: Can I fill my old man's shoes? In the case of Marc Forgione, the shoes he seeks to fill
Steven Greene 
A few months back, Steven Greene returned from a several-week cooking gig with Thomas Keller at the French Laundry in Napa. The two had met months earlier
Top 10 Growth Chains 2008 
Certainly you don't need to be told how tough it is out there in restaurant land. By many accounts, making ends meet hasn't been this difficult in decades.
Audrey Saunders 
I have to have a martini. Two at the very most. After three I'm under the table, after four I'm under the host. Dorothy Parker This saucy quote was often
Handling Tips and Crisis Situations 
Some time back a friend who runs several restaurants explained how he collects a large chunk of tips given to his coat checkers. He said the coat check
Penton Restaurant Group

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