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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.

Page 1
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.

Operations

How can restaurants connect with an 'ugly produce' distributor?

There are a number of options restaurants can explore when seeking out imperfect fruits and veggies, Advice Guy says.

Operations

Can empty wells in a steam table be left uncovered?

In this case, just because you can leave an empty well open doesn't mean you should, Advice Guy says.

Workforce

Are restaurants required to allow smoke breaks for staff?

Though once part of employee culture in many restaurants, and still a courtesy in some, smoke breaks aren't a legal requirement, Advice Guy says.

Workforce

Where to draw the line on employee theft in restaurants

There's a difference between rounding up on a timesheet and stealing from a customer, Advice Guy says.

Operations

What's the fastest way to thaw frozen food?

Whether you're slacking or defrosting, there's no getting around the fact that it's probably going to take a while, Advice Guy says.

Operations

Can restaurants ban guests for trolling them on social media?

The mantra in hospitality law is that you can deny service for any reason, so long as it’s not for the wrong reason, Advice Guy says.

Marketing

Is a sustainable-restaurant certification worth it?

Operators should consider both the business and moral aspects of officially going green, Advice Guy says.

Marketing

Is a sustainable-restaurant certification worth it?

Operators should consider both the business and moral aspects of officially going green, Advice Guy says.

Operations

How to tell when it's time to scale up the kitchen

Expensive new equipment might help boost output, but operators should do the math first, Advice Guy says.