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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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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.

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.

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

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.

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.

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

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

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

It's good that customers want to be green, as long as it's not jeopardizing safety and sanitation, Advice Guy says.

It helps to remember the old expression: “No one thinks they need insurance until they need insurance," Advice Guys says.

Just because an operator can legally push fees onto the guest doesn't mean they should, Advice Guy says.