Jonathan Deutsch, Ph.D.

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Jonathan Deutsch, Ph.D. is our Advice Guy and Professor of Culinary Arts and Science at Drexel University in Philadelphia. He is the co-author/editor of eight books, including The Anti-Inflammatory Family Cookbook (Simon & Schuster, 2021).

Articles by
Jonathan Deutsch, Ph.D.

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Can managers split tips with front-of-house staff?

The short answer is no, Advice Guy says, as doing so can have legal ramifications and dent staff morale.


What's a fair rate to charge for recipe development?

Many chefs know how to value their time when negotiating a salary, but when consulting other businesses on new food products or recipe development, things are less clear, Advice Guy says.

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

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

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

For operations where waitstaff are tipped, the benefits of implementing such a fee could outweigh the cons, Advice Guys says.

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

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

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

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

Operators should put guests' perspective ahead of their own, Advice Guy says.

My feeling is that phones distract staff from prioritizing guests, and introduce an unnecessary and unsanitary item into a foodservice setting.

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