facebook pixal
Biography

Jonathan Deutsch, Ph.D.

 Contact Jonathan

Jonathan Deutsch, Ph.D. is our Advice Guy and Professor of Culinary Arts and Science at Drexel University in Philadelphia. He is the co-author/editor of eight books, including The Anti-Inflammatory Family Cookbook (Simon & Schuster, 2021).

Articles by
Jonathan Deutsch, Ph.D.

Page 1

Can restaurant owners split tips with their employees?

The short answer is no, Advice Guy says, as doing so can have legal ramifications and dent staff morale.

What’s a fair fee to charge for recipe development?

Many chefs know how to value their time when negotiating a salary, but when consulting other businesses on new food products or recipe development, things are less clear, Advice Guy says.

Advice Guy weighs in on whether a restaurant should omit prices on printed menus given the current volatility of food costs.

A thoughtful spirit-free beverage selection has many upsides, but it’s time to put the term mocktail to bed, says Advice Guy.

Home-based food businesses proliferated during the pandemic, but it’s unlikely that many of them are threats to more traditional establishments, Advice Guy says.

If you’ve instituted a cancellation fee, standing by your policy in this instance could do some long-term damage, Advice Guy says.

While cooking classes in your restaurant kitchen can pose a number of problems, "cook-alongs" conducted virtually can achieve many of the same goals—with less risk, says Advice Guy.

While it’s good that guests can access more customization options with online ordering, there are ways to keep modifications from getting out of control, Advice Guy says.

While such a fee is likely to generate some complaints, the benefits of implementing one may well outweigh the cons, Advice Guys says.

It may be time to reassess your operating hours if the pandemic has changed traffic patterns, Advice Guy says.

Advice Guy gives some pointers to a cook hoping to show off their skills during a sous chef interview.

To address sanitation and food waste, operators may be steering clear of cheese and charcuterie boards when catering events. Advice Guy offers some ideas to make single-serve items shine.

  • Page 1