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’.

Mixologist adds smoke to cocktails 
At Bottlefork in Chicago, head barkeep Brandon Phillips has created a terrific cocktail menu
2014 RH 25: The coolest multi-concept companies 
Some of the smartest people in the land are running multi-concept restaurant companies that repeatedly demonstrate how to deliver the sizzle with the steak.
Restaurant operators renew focus on service 
While in Chicago recently, I was blown away by how congenial hostesses, servers and others were in the restaurants I visited
Rising Stars: Trevor Moran 
The chef was tasked with taking Nashville's Catbird Seat to the next level
When restaurants should respond to customer comments 
If one is going to ask the question, shouldn’t he or she be prepared to take some action based on the answer?
Do guns belong in restaurants?  6
How would you handle a new law allowing customers to carry guns into your restaurant?
One space, two faces works for Chicago's Paris Club 
Faced with a restaurant that was losing steam, Lettuce Entertain You Enterprises divided its sprawling Paris Club restaurant into two concepts.
Sean Kenyon: Born to be a bar man 
“Our staff works their asses off every day to make people happy and to make them an excellent cocktail—in that order,” Kenyon says.
Why your bartenders' service should be top-notch 
It’s all about doing the simple things right—the blocking and tackling
José Andrés: Not your everyday commencement speaker 
The celebrity chef offers some tasty life lessons to the graduating class of George Washington University
Gambling with your restaurant's reputation 
Cooking competition TV shows are going too far, Restaurant Hospitality editor-in-chief Mike Sanson says.
Another top chef gets casual 
Bob Kinkead, known for his standout Washington, DC, seafood restaurant Kinkead’s, opens an Italian fast-casual pizza concept.
Should restaurants serve intoxicated customers?  1
What sorts of procedures do you have in place to prevent drunken nonsense?
Five questions for Gavin Kaysen 
We knew chef Gavin Kaysen was no ordinary chef when we stumbled upon him in 2006
Rising Stars: Michael Sindoni 
Sindoni is showing off the skills he learned after spending considerable time working in Italy
Penton Restaurant Group

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