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Biography

Jonathan Deutsch, Ph.D.

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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).

Articles by
Jonathan Deutsch, Ph.D.

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Workforce

Can restaurants require servers to finish side work before tipped work?

Yes, but operators should take stock of the kind of side work they're expecting, Advice Guy says.

Operations

How long can food be held in a steam table?

There's an important distinction between how long food can be held and how long it should be, Advice Guy says.

Workforce

When should tipped employees get full minimum wage?

The line between side work and duties that call for full hourly pay is blurry, Advice Guy says.

Operations

Is this menu fraud?

A restaurant indicates it's serving veal from a certain farm, but the farmer says otherwise. Here's what to do, Advice Guy says.

Operations

When should kitchen staff wear gloves?

Single-use gloves help prevent cross-contamination—and that extends to allergies, intolerances or other dietary restrictions, Advice Guy says.

Operations

How to budget for restaurant maintenance

No restaurant is every perfectly maintained, but there are some repairs that should take priority, Advice Guy says.

Operations

How restaurants can encourage servers to sell

Servers are salespeople, after all, and their success in that area is key to the health of the operation, Advice Guy says.

Beverage

What information should a restaurant include on its wine list?

There is a difference between what is generally considered "right" and what is right for your operation, Advice Guy says.

Leadership

How to give feedback to a fellow restaurateur

There are three steps to giving good, constructive criticism to an industry peer, Advice Guy says.

Workforce

Should restaurant staff get annual raises?

The issue presents a contradiction: Operators want to reward workers based on merit; workers want to be paid for putting their time in, Advice Guy says.

Operations

How to host a pop-up event in your restaurant

If done right, collaborating with a food cart can be a great opportunity for operators, Advice Guy says.

Workforce

How to schedule the front of house when you're understaffed

The key to an effective schedule might come down to the person in charge of making it, Advice Guy says.

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