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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Why should you solicit guest complaints?

Every restaurant should make a conscious effort to gather guest feedback—good and bad—from as many customers as possible .


How can restaurants incorporate CBD on the menu?

The cannabis component presents an opportunity for operators, but there are a few things to keep in mind, Advice Guy says.

There is no good substitute for salt, but there are many ways operators can reduce the amount they're using while still delivering bold flavors, Advice Guy says.

Workers falsifying comps and voids to get free drinks calls for a forceful response from management, Advice Guy says.

Just because restaurants are not liable for the quality of donated food does not mean they should not be concerned about it, Advice Guy says.

Because cutting boards come in contact with food, operators need to be sure they're using approved solutions when cleaning them, Advice Guy says.

Tipping may be a broken system, but taking a share of employees' tips is not the solution, Advice Guy says.

Fatty foods tend to absorb the strong aromas of their fridge-mates. The solution is simple, if you have the space, Advice Guy says.

Restaurants should think about the original reason for the tradition and go from there, Advice Guy says.

A certificate or learning on the job may be enough to get where you want to go. It depends on your goals, Advice Guy says.

Dealing with a staffer who posts hateful content is not as simple as it seems, Advice Guy says.

Operators should know the difference between a Dover sole and a flounder—and it starts with your vendor, Advice Guy says.