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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 2
Workforce

Does it make sense to offer foodservice employees daily pay?

Earned wage access isn’t right for every operation, Advice Guy says. However, if the idea is appealing to your current and prospective employees, it's worth exploring.

Workforce

When hiring a manager, is it OK to ask for references of workers they've supervised?

Checking specific types of references, such as former employers and former employees, can provide useful perspective, Advice Guy says.

Workforce

Can servers be required to deep clean the kitchen?

Many foodservice operations have a weekly all-hands deep clean, at least in the back of house, a practice our Advice Guy highly recommends.

Operations

How creative can foodservice operators be with food safety signage?

For signs about employee handwashing and the like, food and drink concepts shouldn’t test the limits of health code compliance, Advice Guy says.

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.

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