Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

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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.


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.

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.

If a multilingual employee fails a certification exam in English, should an operator pay for a retake in another language?

The short answer is yes, but with a strategy. Use review sites to listen to your customers, because they are talking. Then develop a strategy with your team.

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