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More in Editor's Space
Aug 10, 2015
Restaurant lighting: If only I could see what you do
The things your customers see the moment they enter your restaurant should be the things that you take care of first and get right...
Jul 1, 2015
A befuddling restaurant business plan
Is one restaurant owner’s approach to expansion a sound business strategy?...
Jun 1, 2015
The art of approaching the table
Are server interruptions acceptable in any eating establishment?...
Apr 29, 2015
Take a hard look at your restaurant
Lack of movement by one restaurant owner kept the business from going forward...
Apr 1, 2015
Is your restaurant properly seasoning its food?
Tasting the food you serve is important...
Feb 27, 2015
Why aren't you updating menus?
Paper menus can be updated and printed in a matter of minutes. This is 2015!...
Jan 30, 2015
Do your new cocktails have legs?
The best cocktails have staying power...
Jan 2, 2015
Why are restaurants ignoring dessert?
Restaurants are leaving revenue on the table by neglecting to offer dessert service...
Dec 1, 2014
Can I please buy a friend a drink?
Do you have procedures in place to avoid fumbles when customers buy each other drinks or dessert?...
Oct 31, 2014
What grates on your bar customers
Two things are happening at bars all over the country that grate on your customers and me...
Sep 30, 2014
Are cell phones slowing restaurant service?
A New York restaurant operator says customers who take photos of their food are slowing service...
Aug 29, 2014
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...
Aug 4, 2014
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?...
Jul 1, 2014
Do guns belong in restaurants?
How would you handle a new law allowing customers to carry guns into your restaurant?...
May 30, 2014
Why your bartenders' service should be top-notch
It’s all about doing the simple things right—the blocking and tackling...
May 1, 2014
Gambling with your restaurant's reputation
Cooking competition TV shows are going too far, Restaurant Hospitality editor-in-chief Mike Sanson says....
Mar 26, 2014
Should restaurants serve intoxicated customers?
What sorts of procedures do you have in place to prevent drunken nonsense?...
Feb 24, 2014
Should babies be brought to upscale restaurants?
Editor-in-chief Mike Sanson weighs on the baby-at-Alinea debacle...
Jan 27, 2014
For restaurants, it's about the little things
When I see an untidy restaurant, it drives me nuts....
Jan 2, 2014
How restaurants handle slow nights
What if most nights at your restaurant are slow?...
Nov 25, 2013
Where are your restaurant customers?
My columns belie how much I truly respect what you do for a living....
Oct 25, 2013
Don't mess with menu classics
I’ve noticed a couple of problem areas in restaurants I visited recently that have become really annoying...
Sep 23, 2013
Managing the tricky balance between quality, cost
Editor-in-chief Mike Sanson on balance in the restaurant business...
Aug 26, 2013
Would you please shut up?
Restaurants have gotten louder, but that may not be a bad thing....
Jul 26, 2013
Clueless, careless no-shows!
Customers can be clueless on how no-shows hurt a restaurant...
Restaurant manager salaries: How does yours stack up?
Chefs, owners trade work/life balance pointers
What's your restaurant worth?
8 elements of a customer service culture
How good are you at drafting players?
No winning with restaurant no-shows
A handgun with a side of fries
Meet Lilia, Missy Robbins' new Italian concept
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