Jonathan Deutsch, PhD | FoodService Director

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Jonathan Deutsch, PhD

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).

Latest from Jonathan Deutsch, PhD

How can I avoid double-booking catering gigs?How can I avoid double-booking catering gigs?

byJonathan Deutsch, PhD

Sep 25, 2023

2 Min Read

unexpected costs

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

byJonathan Deutsch, PhD

Aug 31, 2023

1 Min Read

All from Jonathan Deutsch, PhD

job interview

What questions should I be asking prospective foodservice employees?

What questions should I be asking prospective foodservice employees?

byJonathan Deutsch, PhD

chef in training

My recent hire didn’t work out. Do I still have to pay them for training?

My recent hire didn’t work out. Do I still have to pay them for training?

byJonathan Deutsch, PhD

job interview

Is it OK to ask a job applicant for their preferred pronouns?

Is it OK to ask a job applicant for their preferred pronouns?

byJonathan Deutsch, PhD

vegan sandwiches

Is a vegan eatery automatically kosher?

Is a vegan eatery automatically kosher?

byJonathan Deutsch, PhD

kitchen workers

Do I have a choice in where I get food safety certified?

Do I have a choice in where I get food safety certified?

byJonathan Deutsch, PhD

cooking in kitchen

I’ve done everything I can think of to retain cooks. Why is none of it helping?

I’ve done everything I can think of to retain cooks. Why is none of it helping?

byJonathan Deutsch, PhD

employee benefits

How to calculate fringe benefits for foodservice employees

How to calculate fringe benefits for foodservice employees

byJonathan Deutsch, PhD

now hiring

How do I keep cooks from quitting?

How do I keep cooks from quitting?

byJonathan Deutsch, PhD

time on the clock

How can I stop time theft at my foodservice operation?

How can I stop time theft at my foodservice operation?

byJonathan Deutsch, PhD

server

Here are some better ways to address dine-in customers

Here are some better ways to address dine-in customers

byJonathan Deutsch, PhD

payday

Does it make sense to offer foodservice employees daily pay?

Does it make sense to offer foodservice employees daily pay?

byJonathan Deutsch, PhD

Noodles hiring sign

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

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

byJonathan Deutsch, PhD

kitchen cleaning

Can servers be required to deep clean the kitchen?

Can servers be required to deep clean the kitchen?

byJonathan Deutsch, PhD

handwashing sign

How creative can foodservice operators be with food safety signage?

How creative can foodservice operators be with food safety signage?

byJonathan Deutsch, PhD

chef having a conversation

How much notice should chefs give when quitting?

How much notice should chefs give when quitting?

byJonathan Deutsch, PhD

What Advice Guy advised in 2022

What Advice Guy advised in 2022

byJonathan Deutsch, PhD

book by the fireplace

Foodservice reads to reinvigorate you for the new year

Foodservice reads to reinvigorate you for the new year

byJonathan Deutsch, PhD

chefs in the kitchen

How chefs can set a guest appearance fee

How chefs can set a guest appearance fee

byJonathan Deutsch, PhD

help wanted sign

How to get staff to stick around

How to get staff to stick around

byJonathan Deutsch, PhD

staff meeting

Should foodservice workers be paid to attend staff meetings?

Should foodservice workers be paid to attend staff meetings?

byJonathan Deutsch, PhD

dishwasher

Are dishwashers exempt from dress code rules?

Are dishwashers exempt from dress code rules?

byJonathan Deutsch, PhD

paying the restaurant check

Can managers split tips with front-of-house staff?

Can managers split tips with front-of-house staff?

byJonathan Deutsch, PhD

recipe development

What's a fair rate to charge for recipe development?

What's a fair rate to charge for recipe development?

byJonathan Deutsch, PhD

Is it OK to print menus without prices?

Is it OK to print menus without prices?

Is it OK to print menus without prices?

byJonathan Deutsch, PhD

mocktails

Beyond mocktails: How to craft a solid zero-proof beverage list

Beyond mocktails: How to craft a solid zero-proof beverage list

byJonathan Deutsch, PhD

burger toppings

How to adjust when digital ordering slows down your throughput

How to adjust when digital ordering slows down your throughput

byJonathan Deutsch, PhD

server at restaurant

Food & Beverage Trends

Is charging diners a ‘kitchen appreciation fee’ a good idea?

Is charging diners a ‘kitchen appreciation fee’ a good idea?

byJonathan Deutsch, PhD

empty restaurant

Should you close your foodservice operation on slower days of the week?

Should you close your foodservice operation on slower days of the week?

byJonathan Deutsch, PhD

chef prepping in kitchen

How chefs can ace a tasting interview

How chefs can ace a tasting interview

byJonathan Deutsch, PhD

charcuterie board

Ways to make single-serve catering as exciting as big food displays

Ways to make single-serve catering as exciting as big food displays

byJonathan Deutsch, PhD

global cuisine

How chefs can honor global cuisines without exploiting them

How chefs can honor global cuisines without exploiting them

byJonathan Deutsch, PhD

Is it time to retire your QR code menu?

Is it time to retire your QR code menu?

byJonathan Deutsch, PhD

How to respond to negative online feedback

How to respond to negative online feedback

byJonathan Deutsch, PhD

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