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Jonathan Deutsch, Ph.D.

Articles by
Jonathan Deutsch, Ph.D.

Page 4
Operations

Can I let my bartenders take shots with customers?

Advice Guy: Restaurant expert Jonathan Deutsch questions whether owners can, or should, allow their bartenders to take the shots customers buy for them.

Should I fire a toxic employee?

Advice Guy: Restaurant operations expert Jonathan Deutsch discusses how to deal with a toxic kitchen employee.

Operations

Should I really stop calling non-alcoholic drinks 'mocktails?'

Advice Guy: Restaurant expert Jonathan Deutsch takes on the question of whether an operator should simply add non-alcoholic cocktails on its drinks menu while doing away with the term "mocktail."

Operations

How do you get staff to properly scale a cake recipe?

Advice Guy: Restaurant expert Jonathan Deutsch gives suggestions to help a bakery owner create a system to help staff properly convert recipes to different sizes.

How do I keep my secret recipes secret?

Advice Guy: Restaurant expert Jonathan Deutsch discusses the challenge of keeping recipes confidential when your cooks have to make the menu items.

My staff wants me to increase my POS tip suggestions. Should I?

Advice Guy: Operations expert Jonathan Deutsch says companies should test any increase in a point-of-sale system's tip suggestions before jumping into it.

Workforce

Who should clean the restaurant restrooms?

Advice Guy: In an ideal scenario, a dedicated staff cleaning person or contractor, who doesn’t handle food, would take care of restroom cleaning.

Operations

How can I avoid double-booking catering gigs?

Advice Guy: Even if your catering proposals have a low conversion rate, it’s a good idea to put a time limit on them and keep track of which proposals went out for each event date.

Operations

How can I keep diners from lingering too long?

Advice Guy: Subtle cues like clearing every possible item from the table may only be effective with savvy customers or those who want to leave anyway.

Operations

Should a server disclose prices when announcing restaurant specials?

Advice Guy: It used to be seen as classy not to mention prices in an upscale environment. But transparency matters, too.

Workforce

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

Advice Guy: No one likes unexpected costs, but this one is modest and important.

Workforce

What’s the best way to change a tip-out policy?

Advice Guy: To make such changes thoughtfully, look at past data and model what the new program would look like for each position in the restaurant.

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