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> More in Letters
More in Letters
Oct 1, 2011
Huge Portions/Small Plates?
Editor Mike Sanson lamented in his last editorial that the portions of many supposedly "small plates" items are huge. More than a few of you weighed in on the matter....
Sep 1, 2011
You Really Love Your Pepper Mills
Mike Sanson's recent editorial about one of his pet peeves—the pepper mill routine—put a burr under the saddle of many readers....
Aug 1, 2011
Are You Holding On To Foolish Rules?
In the June issue, editor Michael Sanson wrote about a restaurant that held a $2 Taco Tuesday in-house promotion, refusing to sell tacos to go. This angered many readers....
Jul 1, 2011
Do You Charge for Substitutions?
Is it okay to charge for substitutions? Operators have strong opinions on this topic....
Jun 1, 2011
Free Bread: Bane or Boon?
Mike Sanson's recent editorial, "Do Customers Get Bread or Not?" apparently hit a nerve, judging from the overwhelming feedback it generated....
May 1, 2011
Removing Gotta-Have Menu Items
Taking a beloved item off the menu is tricky business. Here's how some readers handle it....
Mar 1, 2011
Cutting Labor Costs at What Expense?
Your editorial stirred up quite a debate amongst my team yesterday and I just wanted to share with...
Restaurant service warms up
Are poor phone manners costing your restaurant?
What grates on your bar customers
Should you give it away?
Book review: Delving deeper into fries
10 spicy bar food recipes to heat up your menu
Create stylish bar bites for your restaurant
Small plates, snack recipes raise the bar
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