Foodservice by Design

Juan Martinez

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).

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

 

Show Me the Money: I Need a New Prototype

 

Return On Investment Ramifications

Efficient Innovation in Foodservice

Investment Optimization and The Operating Parameters

FIt is not enough to understand the six operating parameters that exist within any foodservice operations. Rather, it’s equally important to know how they relate to one another.

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  1. Why Foodservice by Design?

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