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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).
As of now, no, Advice Guy says. But a Trump administration proposal could change that.
Sometimes, employees have contracts that require it, but most do not, Advice Guy says.
Preparing fish calls for a few extra precautions at the fryer, Advice Guy says.
How does eliminating the middleman translate to menu pricing? Advice Guy explains.
Should processing fees be figured into the cost of food? Advice Guy weighs in on this increasingly significant expense.
Advice Guy shares ways to detect and deter someone who's trying to take advantage of your business.
Deep cleans should be viewed as a chance for team building, not discipline, Advice Guy says.
Advice Guy breaks down the many philosophies on doling out tips.
Advice Guy weighs in on a new grooming policy that doesn't jibe with the handbook.
Advice Guy calls for a no-nonsense solution to a frustrating problem.
The law gives operators lots of leeway when it comes to dealing with thieves, Advice Guy says.
The process is expensive and complex, but operators can risk sanctions without one, Advice Guys 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