by Juan Martinez, Phd, PE, FCSI
In Foodservice by Design, Juan Martinez leverages his 30-plus years in the foodservice and retail segments to discuss how industrial engineering can be applied to the foodservice industry. Juan is principal and founder of PROFITALITY, an industrial engineering consulting company that helps multi-unit retail and foodservice brands optimize their investment to support brand growth. He is a licensed Professional Engineer, with a BS in Industrial and Systems Engineering from Georgia Tech, and an MS and PhD in Engineering Management and Ergonomics from the University of Miami. He is a member of several professional organizations, including Foodservice Consultants Society International (FCSI), where he is a Professional Member, as well as the Institute of Industrial Engineering (IIE).
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.