Jonathan Deutsch, Ph.D.

Page 47

Do you suggest "tip pooling" among the front-of-house staff for a high volume cafe with 130 seats?

How do I get my restaurant to be reviewed by a magazine, newspaper or website?

Is it true that using biodegradable paper goods is just as bad as plastic or Styrofoam if it all goes to the landfill?

Occasionally we get negative comments on Yelp and other review sites. Should I respond?

I already have a concept and financing for a start-up restaurant. Do I still need a formal business plan?

They can order what they like from the menu up to a certain dollar amount.

What steak cuts can I serve that hold up to thorough cooking on the grill?

How can I get started producing a private label food product like a sauce or spice rub?

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Jonathan Deutsch, Ph.D.