More in Editors Space

In last month's column, I expressed my disappointment with restaurants that act like they're doing the world a big favor by merely opening their doors....More

There's been a lot of talk lately about how consumers are cutting back on restaurant visits or, at the very least, trading down to a less expensive eating-out...More

Doing what's best for your customers while trying to make a profit is not easy. A case in point: A recent survey found that consumers clearly support...More

In a recent Wall Street Journal article, Alinea Chef Grant Achatz was asked if he feels self-conscious or guilty for catering to people who are willing...More

Over the past couple years we've written frequently about the glut of casual restaurants in this country. The problem in this category has been exacerbated...More

The recent closing of 300 Bennigan's and Steak & Ale restaurants came as a shock to many, though it shouldn't have. The casual sector in which both concepts...More

Since the last issue of this magazine hit the streets, dramatic scenes of flooding in the Midwest have dominated daily newscasts. Countless homes have...More

Last month, former media mogul and restaurateur Ted Turner explained during an interview with PBS’s Charlie Rose that in 30 or 40 years no crops will grow because of global warming....More

The fourth season of Bravo’s “Top Chef” reality show premiered Wednesday, with 16 contestants who hope to cook their way to fame and fortune. We hope that whoever prevails has a better...More

In a recent editorial, Michael Sanson wrote about the proposed minimum wage hike and how it could potentially become a public relations nightmare. He wrote, “it would take a pretty impressive public relations campaign to convince customers that price hikes are necessary to take care of your lowest-paid employees.”...More

Few in the food world took note of the final taping of Emeril Live!, which took place on Dec. 11. His employers, for whom he made untold millions, gave...More

A few weeks back, Zagat Survey released the results of its 2008 New York City restaurants survey. The good news is that 56 percent of its nearly 35,000...More