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.
While the goal for most foodservice design is to enhance operational efficiency and guest experience, industry engineering processes can also enhance food safety when done right.
Part 4 in a series of posts on how industrial engineering philosophies and techniques can be applied to foodservice operations.
Trying to manage labor challenges is enough to make most foodservice and retail operators want to stick their heads in the sand. Doing so, however, creates other opportunities for the business to fail. That's where applying activity-based labor management techniques, a core principle of industrial engineering, can help foodservice and retail operators eliminate at least one bull's-eye.
Labor may be but one component of any foodservice operation but it remains one of the most expensive. Applied correctly, labor can make most any foodservice operation more efficient and help drive sales.
Juan Martinez considers how industrial design principals can inform the design of foodservice spaces and operations.
Blogger Juan Martinez tackles menu innovation pros and cons and offers tips for foodservice operators looking to capitalize on menu innovation.