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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Can restaurants do anything about employees' social media activity?

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


How restaurants can sniff out fish fraud

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

When it comes to bare hands in the kitchen, consumer perception may outweigh reality, Advice Guy says.

It's common for workers to supply essentials such as nonskid shoes, but a BYO vacuum policy takes things too far, Advice Guy says.

While reducing waste is an admirable goal, safety and quality must come first, Advice Guy says.

Restaurants are open to the public, and if someone really wants to know what you’re up to, they will, Advice Guy says.

The labor crunch means owners and managers may have to help out the front of house. But they are not typically considered tipped employees, Advice Guy says.

The old saying that "a pint's a pound the world around" doesn't always apply, Advice Guy says.

The answer may prompt employers to consider an alternate way of delivering meeting material, Advice Guy says.

Fresh wasabi is very expensive and comes from Japan, but other versions of the product can still be considered real, Advice Guy says.

Operators must balance what feels right with what makes sense for their business, Advice Guy says.

The basic process is simple and doable for just about any operator, Advice Guy says.