Subscribe to the Restaurant Business newsletter
Search Restaurant Business
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).
In short, be happy if you can get someone to take it off your hands, Advice Guy says.
From a quality perspective, two to four hours is the limit, but safety is another story, Advice Guy says.
Restaurants continue to have high rates of underinsured or uninsured workers. Here are some things operators can do to help, Advice Guy says.
The process works best at room temperature, which tends to be a food safety danger zone, Advice Guy says.
Until recently, there was no such thing as so-called interfaith meat, Advice Guy says.
Turning down a patron with a gift card from a former establishment could be a missed opportunity, Advice Guy says.
These tastemakers can help restaurants market themselves, but they should be selected on the brand's terms, Advice Guy says.
Even if you've never made the short list, any nod from the organization is something to brag about, Advice Guy says.
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.
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