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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How can I avoid double-booking catering gigs?

Even if your catering proposals have a low conversion rate, it’s a good idea to put a time limit on them and keep track of which proposals went out for each event date, Advice Guy says.


When a foodservice employee fails a food-safety exam, who pays for the retake?

No one likes unexpected costs, Advice Guy says, but this one is modest and important.

It can be tough to predict how someone will perform on the job from an interview, Advice Guy says, but the more practical your questions are, the better.

Making a bad hiring decision doesn't get you out of paying for training, Advice Guy says.

While this likely aims to show that your workplace is positive and inclusive, interview questions in general should be related to a candidate’s ability to do the job, Advice Guy says.

Fruits, vegetables and grains are inherently kosher, Advice Guy says, but unless an establishment has rabbinical supervision and certification, it is not.

The short answer is yes, says Advice Guy, though you will want to check with your local health department first.

Labor challenges in foodservice are not going away. It might be time to think about ways to streamline your operation with a smaller team, Advice Guy says.

Fringe benefits represent the costs of an employee beyond their wages, which might include Medicare tax, paid sick days and healthcare, says Advice Guy.

Since so many operations are seeking cooks, talented ones can practically choose their gig and may look for better circumstances elsewhere. But a few straightforward strategies can help keep cooks on staff, Advice Guy says.

Making sure your training, documentation and policies are clear to staff is a good place to start, Advice Guy says.

As staffing struggles continue, some foodservice workers might not receive hospitality training, resulting in insensitive or annoying language that can also inhibit sales, Advice Guy says.

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