Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

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Should I really stop calling non-alcoholic drinks 'mocktails?'

Advice Guy: Restaurant expert Jonathan Deutsch takes on the question of whether an operator should simply add non-alcoholic cocktails on its drinks menu while doing away with the term "mocktail."


How do you get staff to properly scale a cake recipe?

Advice Guy: Restaurant expert Jonathan Deutsch gives suggestions to help a bakery owner create a system to help staff properly convert recipes to different sizes.

Advice Guy: Restaurant expert Jonathan Deutsch discusses the challenge of keeping recipes confidential when your cooks have to make the menu items.

Advice Guy: Operations expert Jonathan Deutsch says companies should test any increase in a point-of-sale system's tip suggestions before jumping into it.

Advice Guy: In an ideal scenario, a dedicated staff cleaning person or contractor, who doesn’t handle food, would take care of restroom cleaning.

Advice Guy: Even if your catering proposals have a low conversion rate, it’s a good idea to put a time limit on them and keep track of which proposals went out for each event date.

Advice Guy: Subtle cues like clearing every possible item from the table may only be effective with savvy customers or those who want to leave anyway.

Advice Guy: It used to be seen as classy not to mention prices in an upscale environment. But transparency matters, too.

Advice Guy: No one likes unexpected costs, but this one is modest and important.

Advice Guy: To make such changes thoughtfully, look at past data and model what the new program would look like for each position in the restaurant.

Advice Guy: It can be tough to predict how someone will perform on the job from an interview, but the more practical your questions are, the better.

Advice Guy: Making a bad hiring decision doesn’t get you out of paying for training.

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