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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 8
Operations

Is it OK to print menus without prices?

Advice Guy weighs in on whether a restaurant should omit prices on printed menus given the current volatility of food costs.

Beverage

Beyond mocktails: How to craft a solid zero-proof drink list

A thoughtful spirit-free beverage selection has many upsides, but it’s time to put the term mocktail to bed, says Advice Guy.

Operations

How to compete against home bakery businesses

Home-based food businesses proliferated during the pandemic, but it’s unlikely that many of them are threats to more traditional establishments, Advice Guy says.

Operations

Should you charge COVID-positive guests a fee for missing their reservation?

If you’ve instituted a cancellation fee, standing by your policy in this instance could do some long-term damage, Advice Guy says.

Marketing

Should your restaurant offer cooking classes to customers?

While cooking classes in your restaurant kitchen can pose a number of problems, "cook-alongs" conducted virtually can achieve many of the same goals—with less risk, says Advice Guy.

Technology

What to do when digital ordering slows down your throughput

While it’s good that guests can access more customization options with online ordering, there are ways to keep modifications from getting out of control, Advice Guy says.

Is charging customers a ‘kitchen appreciation fee’ a good idea?

While such a fee is likely to generate some complaints, the benefits of implementing one may well outweigh the cons, Advice Guys says.

Should you close your restaurant on slower days of the week?

It may be time to reassess your operating hours if the pandemic has changed traffic patterns, Advice Guy says.

Workforce

How to ace a tasting interview

Advice Guy gives some pointers to a cook hoping to show off their skills during a sous chef interview.

Operations

How to make single-serve catering as exciting as large food displays

To address sanitation and food waste, operators may be steering clear of cheese and charcuterie boards when catering events. Advice Guy offers some ideas to make single-serve items shine.

How to honor global cuisines without exploiting them

Chefs who cook the food traditions of others can help show respect and avoid appropriation by doing thorough research and sharing credit, Advice Guy says.

Operations

Should your restaurant stop providing free food for charitable events?

Having a clear sense of the types of causes you will and won’t support, along with a calendar and budget for events, can be key to sorting this out, Advice Guy says.

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