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’.

Brandon Lockman: A bar star at Red Star 
Brandon Lockman, head bartender at Red Star Tavern & Roast House, stands out.
Chefs share worst advice they've ever gotten 
Sure, good advice is always welcome, but how can you be sure that the advice is good?
Ramp up the romance with 16 sips for lovers
Valentine’s Day customers are in the mood to paint the town red. Help them out with these drink ideas.
For restaurants, it's about the little things  1
When I see an untidy restaurant, it drives me nuts.
How restaurants handle slow nights  4
What if most nights at your restaurant are slow?
Rising Stars: Jennifer Puccio 
Puccio is handling the kitchens of three restaurants that have all earned three-star reviews.
Chefs, restaurateurs share their best advice 
Some cool cucumbers share the best advice they ever got or gave.
Where are your restaurant customers? 
My columns belie how much I truly respect what you do for a living.
Don't mess with menu classics
I’ve noticed a couple of problem areas in restaurants I visited recently that have become really annoying
Toast: One of Cleveland's most exciting new restaurants  2
Restaurant features hyper-local ingredients, including veggies and eggs from an urban plot down the street.
Managing the tricky balance between quality, cost 7
Editor-in-chief Mike Sanson on balance in the restaurant business
What's next: Fried chicken and doughnuts 
Some things obviously go together, like peanut butter and jelly. Some combos are not so obvious. We try to get to the bottom of the emerging chicken and doughnut craze
Would you please shut up? 1
Restaurants have gotten louder, but that may not be a bad thing.
The coolest multiconcept companies in the land 
See Restaurant Hospitality's picks for powerful multiconcept restaurant companies that not only play it cool, they kick ass.
Clueless, careless no-shows! 5
Customers can be clueless on how no-shows hurt a restaurant

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