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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 28

How to keep customers from swiping extras

How do you prevent customers from pocketing extra products at self-serve stations? Advice Guy has some solutions.

Can serving foraged food get you in trouble?

Must all produce come from "approved vendors," or is it possible for chefs to served foraged foods? Advice Guy sheds some light on the issue.

What is the best setting for steam tables?

With the wide variance, it's not always easy to pick the best setting for a steam table. Advice Guy answers how and with what to use steam tables.

Sales forecasting how-to

It’s not an exact science, but there are tricks restaurant operators can use to predict revenue.

Is it ethical to air the staff’s salaries?

A new business theory called open-book management advises doing exactly that. Advice Guy takes a look at the pros and cons. 

When should you pay severance?

Are employers expected to give two weeks severance? Advice Guy explains when it is—and when it's not—best to offer severance packages.

Off-the-clock employee communication

Can you require employees to respond to work-related communications on their day off? Advice Guy explains what's within your legal rights to expect from your staff. 

Legal hurdles to retailing a menu signature

While laws vary by state, there are typically different regulations for making food in a restaurant for sale on-site. Advice Guy explains the requirements and how to get started.

Tricks for sales forecasting

How do restaurateurs forecast sales for a new restaurant with no sales history or comparisons? Advice Guy offers three tricks on how to gauge whether your numbers are realistic.

Passing on swipe fees, revisited

Can the owner of an establishment pass on their credit card charges to their employees? Advice Guy explains.

What to pay servers for side work

In tip credit states, it is important to be sure that employees who do both non-tipped and tipped jobs are paid appropriately for each. Where it gets tricky is with tipped employees who have significant non-tipped responsibilities as part of their job. Advice Guy explains the difference.

Do gloves guarantee safe food?

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.

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