Foodservice by Design

Juan Martinez

Juan Martinez

Can You Design a One-Square-Foot Back of House?

Let industrial engineering techniques inspire you. 

Nobody Cares How Big the Back of Your House Is

Foodservice design can be an intriguing balancing act as designers look to accommodate the needs of the front and back of the house without compromising either. In this post, Juan Martinez takes a philosophical approach at finding balance in foodservice design.

When Are You Going to Finish Your New Prototype?

Developing a new prototype is a project that can be equally exciting and daunting. But how do foodservice professionals know when their prototype development efforts are complete? Well, the answer is trickier than you might think. 

Looking Back at Another NRA Show

Energy-efficiency and better use of labor were among the key themes running through the 2013 National Restaurant Association Show in Chicago. 

NRA Bound? Make Sure You Plan Your Time!

Juan Martinez looks ahead to this weekend's National Restaurant Association show.

Scratch Production? Now There Is Another Crazy Thought!

On the surface, scratch cooking seems like a pretty straightforward process for most foodservice operators. But it is important to understand how scratch cooking impacts product consistency and quality, food safety, labor and more.

Open Kitchens? You Must Be Crazy!

One can say that open kitchens are a trend, thanks in part, to the concept of transparency that fast-casual chains continue to incorporate into their designs. There is not much that you cannot see in a Five Guys or a Chipotle restaurant while ordering or standing in the dining room. Although such casual dining chains as Macaroni Grill and Carrabba's have had open kitchens since their inceptions, I have noticed a larger number of casual dining concepts making their back of the house visible to patrons in the front of the house by showing a lot more of the trials and tribulations of the kitchen operation.

 

The Customer Comes Second in Foodservice by Design

Foodservice operators that want to maximize their labor investment and avoid under-staffing during peak business periods should pay close attention to their staff's work content, of course, but also the way they design and equip work stations.

Analytics in Foodservice Design

In this blog post I would like to explore the relationship between two different yet related design approaches and methodologies: analytical and empirical.

New Year's "Foodservice By Design" Resolution

People often make New Year's resolutions to improve their personal lives. But what about our professional lives? It's a good idea to look at your work life and the factors that impact it with the hopes of making plans to position yourself and your organization for continued growth and evolution, writes Juan Martinez, PhD, PE, FCSI in his latest blog post.

 

Do You Know the Real Impact of the New Healthcare Law?

As a business leader you are undoubtedly aware that the Affordable Healthcare Act is about to take effect. But that seems to be where most people's understanding of the legislation begins and ends. That's because this legislation is highly complex and to someone outside of Washington, D.C., it seems like a maze of regulations that are indiscriminately and independently linked to each other.

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