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Biography

Jonathan Deutsch, Ph.D.

 Contact Jonathan

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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Workforce

How much notice should chefs give when quitting?

Many people look at the beginning of the year as a time for new opportunities, but resignations should be approached as a conversation, Advice Guy says.

Workforce

Foodservice reads to reinvigorate you for the new year

Books by industry leaders are a great tool to help you think about your own hospitality goals, Advice Guy says.

Operations

How chefs can set a guest appearance fee

Find a number high enough to build excitement for the gig but low enough that it's no big deal if it doesn’t work out, Advice Guy says.

Workforce

How to get staff to stick around

Engage employees in the conversation and work to change the culture to get staff to want to continue contributing, Advice Guy says.

Workforce

Should foodservice workers be paid to attend staff meetings?

Whether the meeting is during regular work hours or outside of them, onsite or offsite, required or optional, you’ll need to pay at least full minimum wage to hourly staffers, Advice Guy says.

Workforce

Are dishwashers exempt from dress code rules?

While it may seem that workers who do not regularly handle food shouldn’t need to follow the same regulations as prep and line cooks, the same standards should and do apply, Advice Guy says.

Workforce

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.

Workforce

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.

Operations

Is it OK to print menus without prices?

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

Menu

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

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

Operations

How to adjust when digital ordering slows down your throughput

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.

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

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

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