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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 46

Maintaining the quality of food

How can a chef/restaurant owner be sure that the quality of the food is maintained when he or she is not in the kitchen?

Private financing

Is there any private financing out there and how can one find it? 

Keeping your customers from your neighborhood competition

What can I do to regain the customers who are now splitting their time between us and our competition?

Giving up recipe secrets

The owners are selling, and want me to disclose my recipes in written form as an asset to be sold with the business.

How to attract culinary tourists

We are known as an ethnic neighborhood restaurant.

Hot water or steam

Is it the hot water or the steam that keeps food hot on a steam table? What is the correct water level?

Gender food allergies

It appears that in our restaurant women guests with food allergies and/or food sensitivities outnumber men.

Handling sick employees

Is it better to send them home so they don't get everyone else sick, or do you let them work sick?

Simplifying your menu

What is the easiest way to take a catering menu and tone it down to really make a solid menu that will sell?

Closed for cockroach problems

Doesn’t every restaurant have roaches? Especially in a city like New York?  

Pricing formula

If you buy an item for one dollar, you sell it for $3.00. Is this true?

Costing your recipes

Do I have to actually cost my recipes? Is there an easy way around it? 

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