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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 9
Operations

Should you 86 your QR code menu?

Operators should look at things from guests' perspective rather than their own, Advice Guy says.

Workforce

Do cooks have to wear masks?

While kitchen staff are usually removed from guests, face coverings are still key to preventing spread, Advice Guy says.

Operations

How to get guests to order from your restaurant instead of a delivery service

Restaurants need to be direct with customers about the best way to order from them, Advice Guy says.

Workforce

Are restaurants responsible for supplying staff with masks and gloves?

While no one wants added costs right now, the obligation of operating a safe and compliant restaurant falls on the operator, Advice Guy says.

Operations

Should off-premise be the new default for restaurants?

Operators should use this time to strategize for a shift away from dine-in for an extended period, Advice Guy says.

Operations

What to keep in mind when reopening your restaurant

As states lift restrictions on restaurants, here's what to expect from the new normal, Advice Guy says.

Operations

How to deal with guest complaints amid the pandemic

It's a stressful time for both restaurants and their customers. Operators should take the opportunity to educate guests about the challenges they face, Advice Guy says.

Operations

Can disposable gloves be washed and reused?

While operators are rightly trying to conserve gloves during the coronavirus outbreak, disposable gloves should only be used once, Advice Guys says.

Operations

Restaurants are still open in your state. Should you close anyway?

No matter where they are located, operations need to come up with creative ways to generate revenue amid the outbreak, Advice Guy says.

Marketing

How to publish a restaurant cookbook

A cookbook can provide an additional revenue source and help drum up publicity, Advice Guy says.

Operations

How to enliven a restaurant during the winter doldrums

There are a few strategies operators can use to make guests feel like they're not the only ones in the dining room.

Beverage

Can bottled water dampen a restaurant's vibe?

Like the other menu choices a restaurant offers, water options say something about the concept and the image it conveys to guests, Advice Guy says.

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