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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 42

Coaching consistent service

Regular good tippers sometimes get better service than new or occasional diners.

Price planning for a seasonal menu

When planning a new menu for the summer, how do you plan for inflation?

Handling guest allergies and returned dishes

Recently I have been getting plates coming back to the kitchen because guests with allergies don’t disclose them when they order.

Writing culinary school recommendation letters

 I’ve never written anything like that before—what should I include?

Fastest oven on the market

Is there anything faster than a convection oven currently on the market?

We learned there IS "pink slime" in our hamburger meat. Now what?

My customers have been asking whether our burgers contain "pink slime." I couldn't tell and asked the manufacturer.

Cooking up compensation plans for chefs

 Do you recommend a certain number of vacation and sick days? Is there an industry standard?

Expanding your cocktail list

If you're a bar that does mostly beer and shots and you want to start offering crafty cocktails, how do you upgrade?

Finding new menu items

It feels like cheating to use one of the recipes I find. What do you think?

Costing buffets guidelines

 What are some strategies to use when trying to determine your cost per customer on a buffet?

Understanding menu language

How would you describe items that are spicy but not hot? For example, things like chai? 

Local cooking show

I've been asked to do a cooking demo on our local TV show. It's my first time doing this.

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