Foodservice by Design

Juan Martinez

Juan Martinez

Dine America 2011: A Great Industry Gathering

Industry pros came together to inspire and enlighten

 

Fast-Casual Part 3: Considerations in Engineering and Design

Martinez's latest post on fast-casual concepts provides a closer look at the attributes they try to leverage as a point of differentiation from their competition.

Fast-Casual Part 2: Concept Definition

Defining a fast-casual concept isn't as easy as it once was. 

Understanding and Working with Fast-Casual Part 1

The fast-casual segment seems to be the darling of the foodservice industry — and with good reason, if you look at some of the industry data. According to market research firm Technomic, the fast-casual segment is in the best position to achieve real growth this year and next.

Managing the Pendulum-Integrated Design Options

Here is a look at three different ways foodservice operators can go about pursuing an integrated design for their concepts.

Drive-Thru Design-Managing the Pendulum

For a concept's drive-thru to be successful it must serve the interests of both the customers and the staff.

Customer Service & Labor Efficiency Still Rules at NAFEM

As a follow up to my previous blog on last month's NAFEM Show, I wanted to share thoughts about some of the equipment offerings that caught my attention.

The Great NAFEM Gathering

A lot has happened since the last NAFEM show and foodservice professionals appear ready to help operators drive customer satisfaction and higher profits as the business climate improves.

Delivering Successful Fast Casual Drive Thru Service

A growing number of foodservice operators are turning to off-premise service options to enhance customer convenience and increase sales.

Healthy Foodservice Equipment

Happy New Year to all!

If you are like me, you have made a few New Year's resolutions. Common resolutions include adopting a more healthful lifestyle through diet and exercise. In addition, when the calendar rolled over to 2011, the foodservice industry found itself facing many new regulations that require operators to communicate nutritional information about the food they sell.

Less is More: The KISS Principle for Foodservice Design

 

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