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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 7
Workforce

Restaurant reads to reinvigorate you for the new year

Advice Guy: Books by industry leaders are a great tool to help you think about your own practice and goals.

Food

Are Wagyu burgers a waste of money?

Advice Guy: It would be a horrible waste to grind a cut of Wagyu into a burger. However, it's pretty unlikely that's what is actually happening.

Workforce

Can restaurant owners set aside tips to fund a holiday party for employees?

Advice Guy: Nope. Tips received by management should go in the tip pool and be distributed the way other pooled tips are.

Marketing

How to set a chef appearance fee

Advice Guy offers three strategies for chefs trying to figure out how much to charge for event appearances.

Operations

What can I do about fake restaurant reviews?

Advice Guy: Here are the steps restaurant operators can take when someone with an agenda is posting clearly fake reviews.

Operations

How do I tell a customer they won't like the wine they order?

Advice Guy: This week's restaurant advice column discusses what to do when a customer orders something the sommelier doesn't think they'll like.

Workforce

How to get workers to stick around

Engage employees in the conversation and work to change the culture to get them to want to continue contributing, Advice Guy says.

Workforce

Should restaurant workers be paid to attend staff meetings?

Whether the meeting is during regular work hours or outside of them, onsite or online, required or optional, you’ll need to pay at least full minimum wage to hourly employees, Advice Guy says.

Workforce

Are dishwashers exempt from dress code regulations?

While it may seem that workers who do not regularly handle food shouldn’t need to follow the same rules as prep and line cooks, the same standards should and do apply, Advice Guy says.

Operations

What's the best way to cancel a guest's reservation?

If a restaurant needs to cancel reservations due to inadequate staffing or other reasons, doing so without a personal touch can create additional problems, Advice Guy says.

Can restaurant owners split tips with their employees?

The short answer is no, Advice Guy says, as doing so can have legal ramifications and dent staff morale.

What’s a fair fee 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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