Fine Dining

Do gloves guarantee safe food?

By Jonathan Deutsch, Ph.D. on Mar. 12, 2015

A pair of single-use foodservice gloves is a tool that can help ensure safe food. Like any tool, it is only effective when properly used. So do gloves make a difference? Advice Guy investigates.

Stretching the bar

By Patricia Cobe on Apr. 10, 2015

Since it launched three months ago, “afternoon service” has been packed, Chef-owner Michael Schwartz says. “It’s changed the whole dynamic of the restaurant.”

This week’s 5 head-spinning moments: Going au naturel

By Peter Romeo on May 01, 2015

Surprising shifts to less-processed foods and clear examples of enlightened management should have been taken as a loud “Shut up!” by industry scolds.

The ‘Brangelinas’ of restaurants

By Kelly Killian on May 26, 2015

There aren’t enough words to describe today’s mishmash of concepts.

N.Y. rejects NRA’s attempt to block $15 minimum wage

By Peter Romeo on Dec. 10, 2015

Increases for QSR staffs will begin at the end of the month.

Is it legal to require BOH tip outs?

By Jonathan Deutsch, Ph.D. on Feb. 25, 2016

Front-of-house tip outs are common practice, but what does the law say about including kitchen staff in tip pools?

As gamers catch Pokemon, restaurants aim to capture sales

By Simedar Jackson on Jul. 12, 2016

Operators are finding ways to use Pokemon Go as a promotional tool, such as offering discounts to players and paying to be part of the game.

DIY consumer research

By Restaurant Business Staff on Jun. 10, 2006

Getting a bead on your customer base is no small task. Neighborhoods gentrify. Dining tastes evolve. Lifestyles can move the pendulum-like whims of diners from a hamburger and fries to a pineapple chicken pizza in a blurry moment. How's a restaurateur to cope?

How should you be compensated for acting as a consultant?

By Jonathan Deutsch, Ph.D. on Oct. 06, 2016

New concepts can require significant upfront costs, but Advice Guy explains why it’s best to leave the risk with the restaurant owner and require regular compensation in lieu of profit sharing or part-ownership.

Desserts: Sweetening the pot

By Patricia Cobe on May 01, 2010

The dessert menu has typically been a surefire way to boost the check by hitting customers at their vulnerable sweet spots. But for many restaurant patrons,...

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