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).
Tom Feltenstein is the CEO/Founder of Power Marketing Academy and a renowned keynote speaker, motivator, trainer, and strategist. A widely praised author, he has written 13 books, including Change is Good…You Go First, Uncommon Wisdom, NS The Ten Minute Marketer’s Secret Formula (the definitive textbook on Neighborhood Marketing).
Bill Lapp has more than 25 years of experience analyzing and forecasting economic conditions and commodity markets. He's the owner and president of Advanced Economic Solutions, a commodity consulting firm that works with restaurant companies and food manufacturers.
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.
We really need to break down personal liability versus business liability in this case. First, you should meet with an attorney who can form a business such as an LLP or S Corporation to insulate your personal assets. In that way, you shouldn’t need any additional personal liability beyond an...
What makes housemade bar syrups worth the effort is that they require minimal work once you’ve developed recipes that you love.
I like bar syrups based on a simple syrup of two parts sugar to one part water as a base. Bring water to a boil, add sugar and cook just until sugar is dissolved (or...
Exercise. Many chefs, cooks and other kitchen workers (myself formerly included) fall into a vicious cycle. We work long, physical hours and are both too tired to exercise outside of work and feel that we’ve done plenty already, simply through the physical aspects of the job. Unfortunately,...
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...
