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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 47

Convincing guests the bugs are gone

My place got shuttered by the DOH for cockroach problems. The local media is calling, and I'm closed.

How to motivate your culinary staff

I need advice on trying to motivate and give incentives to culinary staff. 

Expanding your fish specials

Should I continue to purchase from my current local suppliers or would it be wise to buy direct from larger fish importers?

Put a new spin on advertising

I've been looking at Groupon and Restaurant.com for advertising. What are your thoughts?

Unpaid internships

We often get people asking to trail at our restaurant and we take interns from culinary schools.

Breakfast, lunch and dinner

When does it makes sense to add lunch, if you're dinner-only, or breakfast, if you're already serving dinner and lunch? 

Colorful sorbet

How can I lock in the brilliant color of purple grapes when making sorbet? 

Simple desserts

What are some simple desserts I can have my cooks make in house without needing to hire a pastry chef? 

Unique kids' menu

I'm starting a cafe in NYC and would like to have a creative kids' menu that is more than just mac and cheese. 

Staff games

 I would like to know if you can suggest some motivational "games" to keep our servers engaged and eager during our slower winter months.

Charging staff for their mistakes

Mistakes are frustrating and expensive. Some restaurants make employees responsible for paying for all or part of the cost of mistakes like these. Is that legal?

Space-limited kitchens

I’m thinking about adding a deep fryer to our space-limited kitchen for seafood and fries. 

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