Do you have a question for the Advice Guy? Please use the form to submit your questions or email them to MonkeyDish@cspnet.com. Published letters may be edited for space and style.
Jonathan Deutsch, Ph.D. is our chief Advice Guy and Professor and Program Director of Hospitality, Culinary Arts and Food Science at Drexel University in Philadelphia. He is the author six books, including They Eat That? A Cultural Encyclopedia of "Weird" Foods (ABC-CLIO, 2012).
Latte art, making art with steamed milk and coffee in lattes, cappuccinos, and other coffee drinks, is becoming popular worldwide, with many devotees of the craft, competitions and classes popping up.
Traditional media can be very effective in raising awareness for your restaurant. A new restaurant can be well served by a billboard. For example, letting people know where you are and that you are open for business, but not much more than that. The problem with much of the traditional media is...
Food trucks, which used to be quirky pieces of catering equipment used at worksites and special events, are now all the range in many cities. A truck may be a stepping-stone to a brick-and-mortar business for a restaurateur in a high-rent urban area or a full restaurant concept unto itself.
A...
You are asking a classic make-or-buy question familiar to many restaurant items but especially butchery, pastry, and specialty items like fresh pasta and ice cream. The core question is: “Is the additional investment in labor and expertise required to make these items returned in cost savings...
Protocol for visiting the restaurant of a friend is pretty easy—ask a server to let your friend know you’re in the house or text or email in advance to let them know you’ll be coming in.
Honestly. You should communicate honestly, especially knowing that the guest can easily access the report online in New York and most other municipalities and can even get it through an app while sitting in your restaurant.
Each quarter we ask the readers who wrote in with questions how the advice in this column worked for them.
The question (2/27/2013): How do I explain kosher certification to non-Jewish customers?
Josh Katz, Owner, Ben Yehuda Cafe & Pizzeria, Silver Spring, MD
One of the common frustrations in our industry is a lack of benchmarks. A number of practices exist for calculating manager bonuses and there is no one right or wrong way. The key, as in other aspects of management, is to be clear about the criteria for earning those bonuses, and to communicate...
One of the frustrating things about finding the right manager is that the elements you mention can be difficult or even impossible to articulate. I almost always know within thirty seconds whether I want someone on my team. While I trust my gut feeling, and it has proven me right more times than...
Yes. Depending on your volume and location (which should be convenient for most carters since you are in New York City), you can likely get free pickup of used cooking oil (called “yellow grease”) and may even be able to sell it as small but welcome additional revenue.
