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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 39

How to get started in culinary teaching

I have a lot to offer up-and-coming chefs and would like to get into teaching pastry or culinary arts.

Get the neighbors on your side

The neighborhood association has been objecting every step of the way of me leasing a space.

Your restaurant's worth

Is there a rule of thumb for what a restaurant is worth on the open market?

Closing a restaurant for vacation

Any ideas about how to inform the customers that we will be closing and then beg then to come back as soon as we reopen?

Not all regulars are created equal

We have a regular guest who always asks for items to be taken off her bill because they were "not to her liking," and is usually successful. 

Business within a business

I was thinking of converting a back room into a dining room, and finding a chef/manager who could take over the kitchen as a separate business. 

New restaurant ups and downs

What is the best way to manage ups and downs so you don’t end up losing your staff in the beginning?

Offering gluten-free pizza

Until now, I’ve avoided the issue because I haven’t found a product I like and don’t know how widespread the demand is. 

Delivery service snafus

Returning incorrect orders to the kitchen is common practice in a restaurant. Why should it be different for delivery?

Do I really want a liquor license?

I am starting to see many negatives to getting a liquor license, attitude and liability are two.

Menu development for a gentlemen's club

I have developed menu items for other bar concepts but wonder if this setting requires a different approach?

Menu details and dissatisfied customers

What is the best protocol to follow when a customer orders a menu item with ingredients clearly stated and then wants to send it back?

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