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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).
Restaurants' desperation to find staff has given job-seekers the upper hand, Advice Guy says.
Email gives restaurants a chance to research guests, but also raises ethical questions, Advice Guy says.
Customers' expectations around packaging and food waste are changing, and restaurants should reflect that, Advice Guy says.
Steam table settings are not universal. There are a number of reasons why yours might not be keeping food hot enough, Advice Guy says.
Once rice dries, it is challenging to bring it back to an acceptable temperature, Advice Guy says.
Letting it go unaddressed implicitly endorses the theft and damages the operation, Advice Guy says.
Yes, but operators should take stock of the kind of side work they're expecting, Advice Guy says.
There's an important distinction between how long food can be held and how long it should be, Advice Guy says.
The line between side work and duties that call for full hourly pay is blurry, Advice Guy says.
A restaurant indicates it's serving veal from a certain farm, but the farmer says otherwise. Here's what to do, Advice Guy says.
Single-use gloves help prevent cross-contamination—and that extends to allergies, intolerances or other dietary restrictions, Advice Guy says.
No restaurant is every perfectly maintained, but there are some repairs that should take priority, Advice Guy says.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
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