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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.

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Operations

Restaurants should consider bonus pay for key shifts

Advice Guy: RB’s operations expert says it might be worth it to employ “dynamic pricing” for restaurant workers, especially for important shifts like Sunday brunch.

Operations

Is my restaurant liable for issues with donated food?

Advice Guy: RB’s operations expert offers good news when it comes to reducing food waste.

Operations

Here’s how to keep diners from pilfering your hot sauce

Advice Guy: Beyoncé may have hot sauce in her bag, but RB’s operations expert shares how to prevent your restaurant guests from doing the same.

Operations

Should servers be in charge of keeping wine glasses full?

Advice Guy: RB’s operations expert says it’s a practice that depends on what kind of restaurant you’re running.

Operations

How long can nachos with cheese be kept warm?

Advice Guy: RB's operations expert says operators must consider not only food safety but also food quality when hot holding items.

Operations

After Wendy's dynamic pricing debacle, an operator wonders if surge pricing is worth a try

Advice Guy: RB's operations expert weighs in on whether dynamic pricing can benefit a restaurant's bottom line.

Operations

Should a sushi concept sacrifice authenticity and add a wine list?

Advice Guy: The answer depends on how popular the restaurant is, but it’s rarely a bad idea to make customers happy, RB’s operations expert says.

Operations

Here’s when a restaurant operator should expense a meal

Advice Guy: RB’s operations expert says it’s OK to write off research meals. But expensing date night is a no-no.

Operations

Yes, you should announce last call for happy hour

Advice Guy: RB’s operations expert says guests deserve a heads up when promotional pricing is about to end.

Operations

Can a fine-dining guest bring their own plastic to-go containers?

Advice Guy: RB’s operations expert says restaurants should encourage diners to take home their leftovers to reduce food waste.

Operations

No-show uh-oh! Guest balks at reservation-cancellation policy

Advice Guy: Here’s how to defuse a conflict over a pre-paid reservation refund.

Marketing

Yikes! What to do if a restaurant critic books a table

Advice Guy: Interacting with an anonymous critic invokes the same advice I would give to someone who encounters a fearsome predator in the wild: Don’t make any sudden or unpredictable moves.

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