Many factors come into play when designing a restaurant. The décor and ambience represent obvious considerations but one design element many concepts fail to consider is building flexibility into the front-of-house, middle-of-house and back-of-house designs.
While economists and politicians continue to debate the impact a minimum wage increase will have on businesses, members of the foodservice industry are better served minding their P's by focusing on processes, procedures, people, products and platforms, writes consultant Juan Martinez.
For top brands, they have fast-casual differentiators down to a science -- and Juan Martinez provides a checklist to get started.
While innovation remains a restaurant industry buzz word, deciding which innovations are right for a foodservice operation depends on the specific challenges the business faces in executing its brand promise.
Menu innovation is neccessary for long-term success but it can create a chain reaction that negatively affects cutomer service. Juan Martinez reviews a few pitfalls and gives his expert advice on how to avoid them.
Labor represents a cost all foodservice operators must address and political and social unrest can inadvertently affect this are. In this blog post, consultant Juan Martinez explores the way operators can react to the issues of the day and the potential positive and negative affects these steps can have on their businesses.
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.