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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

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.

Operations

Should you close your foodservice operation on slower days of the week?

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

Workforce

How chefs can ace a tasting interview

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

Operations

Ways to make single-serve catering as exciting as big food displays

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.

How chefs can honor global cuisines without exploiting them

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

Operations

Is it time to retire your QR code menu?

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

People

Should managers adhere to no-cellphone policies?

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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