Jonathan Deutsch, Ph.D.

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.