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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 37

Hands-off experiences

As a culinary student, we are encouraged to visit professional kitchens to observe and learn. 

Explaining kosher certification to non-Jewish customers

Operating a kosher restaurant is extremely challenging, because we have to make sure that every morsel of food that comes into the restaurant is kosher. 

Scallops in a can

Why do my fresh scallops come from all distributors in round, metal paint cans?

Ladies first

Our house style (as in most fine dining) is to always serve ladies first and, if a large table, older before younger. Am I outdated?

Renovation envy

I serve homestyle food and know my place is dated. Is it wise to try to renovate by taking a loan or is it best to close and move on?

Camping guests

What is the proper way to deal with customers who come in for dinner but then spend hours just sitting at their table?

Electronic menus

How do we keep beverage lists on iPads to continue loading fast?

Smart investments

How do you know if your PR company is worth the investment?

Health inspection grade change

Our most recent health inspection had violations, some legit and some I'm fighting.

Service dog or pet in disguise

Is there some sort of paperwork or vest for service animals?

Pleasing impossible guests

What do you do when a customer sends a long complaint email for a situation you saw unfold, and they were impossible to please?

Streamlining the menu

We want to blend the lunch and dinner menus into one, and streamline the menu mix.

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