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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).
There's a way to cover costs while not coming off as greedy, Advice Guy says.
Operators must balance quality and safety when preparing the dish, Advice Guy says.
Clue them in too early, and they could feel rushed; too late, and they may be forced to reconsider their order, Advice Guy says.
Foam can be a sign that it's time to replace your oil, Advice Guy says.
Hot holding can often dry out already dry foods such as chicken, Advice Guy says. Here's how to counteract that.
Liquor laws vary by state, but if you do choose to do it, make sure it benefits your business, Advice Guy says.
Operations that use high-capacity units should make sure they have disposal systems to match, Advice Guy says.
The so-called glove law sometimes appears to be ignored by fine-dining establishments. Advice Guy weighs in.
No diner wants to be left out in the cold, even if they're early. Advice Guy offers some solutions.
Multiple mentions of the same dish can create efficiencies—and confusion, Advice Guy says.
The web allows operators to learn more about their customers than ever. Advice Guy explains how to capitalize on that info without making diners uncomfortable.
Some menu items call for an equipment upgrade, 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