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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 46

Simplifying your menu

What is the easiest way to take a catering menu and tone it down to really make a solid menu that will sell?

Closed for cockroach problems

Doesn’t every restaurant have roaches? Especially in a city like New York?  

Pricing formula

If you buy an item for one dollar, you sell it for $3.00. Is this true?

Costing your recipes

Do I have to actually cost my recipes? Is there an easy way around it? 

Convincing guests the bugs are gone

My place got shuttered by the DOH for cockroach problems. The local media is calling, and I'm closed.

How to motivate your culinary staff

I need advice on trying to motivate and give incentives to culinary staff. 

Expanding your fish specials

Should I continue to purchase from my current local suppliers or would it be wise to buy direct from larger fish importers?

Put a new spin on advertising

I've been looking at Groupon and Restaurant.com for advertising. What are your thoughts?

Unpaid internships

We often get people asking to trail at our restaurant and we take interns from culinary schools.

Breakfast, lunch and dinner

When does it makes sense to add lunch, if you're dinner-only, or breakfast, if you're already serving dinner and lunch? 

Colorful sorbet

How can I lock in the brilliant color of purple grapes when making sorbet? 

Simple desserts

What are some simple desserts I can have my cooks make in house without needing to hire a pastry chef? 

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