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Michael Sanson

Penton

Michael’s Recent activity

Public Service Or Harassment?
Nov 01, 2005
Few would argue that the odds are against success in this industry. So, it's particularly unnerving when city officials create unnecessary roadblocks to success. Two recent examples got headlines last month. The first...
Sarah Schafer, Chef, Frisson, San Francisco, CA
Nov 01, 2005
During our search to identify up-and-coming culinary talent, we often find ourselves marveling at the restaurants where these rising stars toil. The decorators of these places are stars in their own right, and the...
New Orleans Will Rise Again With Your Help
Oct 01, 2005
When I started covering the restaurant industry nearly 20 years ago, one of my first business trips was to New Orleans to write about a recently formed group devoted to independent restaurants. The group was not based...
Is It Time to Replace the Tipping System?
Sep 01, 2005
Most of you have probably seen reports that superchef Thomas Keller has done away with the tipping system at his New York City restaurant, Per Se. He's replaced tipping with a flat service fee of 20 percent...
Jake Linzinmeir, Chef/Owner, Chair 8, Telluride, CO
Sep 01, 2005
You think you've got it rough? Try running a restaurant in a ski town. The seasonal business is murder and keeping good help is, to say the least, challenging. For these reasons and more, there are few good...
Mercury Rising
Aug 01, 2005
SMOKIN' GROWTH: This barbecue concept is a primary growth vehicle for Darden Restaurants. CHINESE HIP: P.F. Chang's does not look like the Chinese restaurants most of us grew up with. MAKING DOUGH...
Business Meals Are a Legitimate Deduction
Aug 01, 2005
There are not many people who use your restaurants more than I do. For purposes of this editorial I've been keeping a log lately about my reasons for dining out. The top one is pure amusement. It's how I recreate. I...
Paul Virant, Chef, Vie, Western Springs, IL
Jul 01, 2005
In one of America's great restaurant cities, Paul Virant was connected. He toiled with giants in some of Chicago's most exciting restaurants, including Charlie Trotter's, Everest and Blackbird. But now he has his own...
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