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Jonathan Deutsch, Ph.D. is our Advice Guy and Professor of Culinary Arts and Food Science at Drexel University in Philadelphia. He is the author of six books, including They Eat That? A Cultural Encyclopedia of "Weird" Foods (ABC-CLIO, 2012).
Tank tops are one way to beat the heat, but they're not exactly sanitary, Advice Guy says.
The practice has gotten a lot of press recently, and for good reason, Advice Guy says.
Here's how operators can make the most of the dregs in a sanitary way, Advice Guy says.
Though it's legal in some states, there are questions operators should ask before making workers pay up, Advice Guy says.
Test takers with comfort in another language can ask for a different version of the food safety exam, Advice Guy says.
In short: anything related to people working, including taxes, Advice Guy says.
An E. coli outbreak linked to the lettuce might hurt salad sales, and consumers have a right to be wary, Advice Guy says.
When it comes to pricing side work, think beyond an hourly rate, Advice Guy says.
There are ways to prevent diners from taking too much, such as letting them know just how much they're discarding, Advice Guy says.
Wasted food is painful to see. Here's what operators can do about it, Advice Guy says.
There are ways to get information from a guest without seeming creepy, Advice Guy says.
Illness can put operators in a labor and public health pickle. Here's how to to handle it, Advice Guy says.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow