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> Michael Sanson
Articles by Michael Sanson
Rising Stars: Micah Wexler
Too often, Middle Eastern restaurants in this country are predictable or fall sadly short of any promise. So when a young chef like Micah Wexler comes
I Want That Extra Slider, Damn It!
How do restaurants handle customers who request additional items with their small plates or appetizer orders?
Words from the W.I.S.E.
What do a cowboy, a former governor and the inimitable Drew Nieporent have in common? Each has made an indelible mark on the restaurant industry.
All Dressed Up & No Place to Go
Is there ever a valid reason (beyond a catastrophe) to close a restaurant early?
Legendary Michael McCarty, who pioneered California cuisine at his seminal Santa Monica restaurant, Michael's, has long had a keen eye for culinary talent.
Supersize My Small Plate? What?
I stopped at a quick-service drive-thru recently and ordered a small drink that could keep a family of five alive for a week. I wasn’t surprised; so-called supersizing has been going on for years.
Put Some Pepper On It? No Thanks!
Iron Chef Michael Symon told me a long time ago that the difference between good and bad cooks is that good cooks know how to season food properly.
Are You Holding On to Foolish Rules?
I'd like your take on another one of my restaurant experiences that recently had me scratching my head. A restaurant offered a promotional price that was good for in-house dining only.
Rising Stars: Aaron London
There's a Grand Canyon (literally and figuratively) between Restaurant Au Pied de Cochon the Montreal shrine to all things pork and Ubuntu, a Michelin-starred restaurant and yoga studio in Napa Valley.
A lot of U.S. companies sell wood-burning pizza ovens, but every once in a while you hear of a young chef who insists on buying a handcrafted oven from Naples, the birthplace of pizzas.
A Buck Fifty and You're Dead!
How you handle substitutions can influence customer loyalty.
Do Customers Get Bread or Not?
Your customers may not take it lightly if you remove free bread from the equation.
Rising Stars: Joshua Smith
The Italians have a basic cooking philosophy - buy the best ingredients possible and let them shine.
It came as a surprise to some that celebrity chef Laurent Tourondel, one of America's most respected French imports, would tap a 26-year-old kid named
Removing Gotta-Have Menu Items
When I travel for the magazine, no matter what city I'm in, I almost never go back to a restaurant I've visited before. I'm constantly looking for new
Is the party over for automatic gratuities?
Five steps to help sell your restaurant now
How to leverage the impact of your Facebook presence
What restaurant customers want
Nine keys to effective restaurant ads
Is food fraud on your menu?
Are you properly seating guests?
Do you openly swab the deck?
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