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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 5
Operations

Should I start a supper club?

Advice Guy: The supper club model can work well, but you may want to test it as an event series first.

Workforce

Do I have a say in where I get food safety certified?

The short answer is yes, says Advice Guy, though you will want to check with your local health department first.

Workforce

I’ve done everything I can think of to retain cooks. Why am I still having issues?

Advice Guy: Labor challenges in restaurants are not going away. It might be time to think about ways to streamline your operation with a smaller team.

Beverage

Customers are asking me to scrap Bud Light. Should I?

Advice Guy: By bowing to a few loud guests, you may end up alienating many more.

Operations

We got rid of complimentary bread, and customers complained. What now?

Advice Guy: Restaurant guests feel very loyal to operations—and that’s great. But part of that loyalty is that there may be a backlash to any little change.

Workforce

How to calculate fringe benefits for restaurant employees

Fringe benefits represent the costs of an employee beyond their wages, which might include Medicare tax, paid sick days and healthcare, says Advice Guy.

How do I keep cooks from quitting?

Advice Guy: Since so many operations are seeking cooks, talented ones can practically choose their gig and may look for better circumstances elsewhere. But a few straightforward strategies can help restaurants keep the cooks they have.

Workforce

How can I put a stop to time theft at my restaurant?

Advice Guy: Ensuring your training, documentation and policies are clear to staff is a good place to start.

Operations

Are restaurants allowed to accept food stamps?

Advice Guy: Yes, operators in some states are able to take payments from Electronic Benefit Transfer cards.

Should I pass credit card processing fees to my customers?

Advice Guy: As prices for just about everything increase, the processing fees from credit cards is looking more onerous. Should a restaurant owner charge those customers extra?

Workforce

My workers are giving out too many comp items. Should I fire them?

Advice Guy: While you may be justified in disciplining your employees, their overzealous comping could point to bigger problems in your systems, management and oversight.

Workforce

Here are better ways for servers to address customers

Advice Guy: As restaurants struggle with staffing, some servers might not receive hospitality training, resulting in insensitive or annoying language that can also inhibit sales.

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