Foodservice by Design
Juan Martinez
Looking Back at Another NRA Show
- Published on Wednesday, May 29, 2013
Energy-efficiency and better use of labor were among the key themes running through the 2013 National Restaurant Association Show in Chicago.
NRA Bound? Make Sure You Plan Your Time!
- Published on Tuesday, May 14, 2013
Juan Martinez looks ahead to this weekend's National Restaurant Association show.
Scratch Production? Now There Is Another Crazy Thought!
- Published on Wednesday, April 24, 2013
On the surface, scratch cooking seems like a pretty straightforward process for most foodservice operators. But it is important to understand how scratch cooking impacts product consistency and quality, food safety, labor and more.
Open Kitchens? You Must Be Crazy!
- Published on Wednesday, March 27, 2013
One can say that open kitchens are a trend, thanks in part, to the concept of transparency that fast-casual chains continue to incorporate into their designs. There is not much that you cannot see in a Five Guys or a Chipotle restaurant while ordering or standing in the dining room. Although such casual dining chains as Macaroni Grill and Carrabba's have had open kitchens since their inceptions, I have noticed a larger number of casual dining concepts making their back of the house visible to patrons in the front of the house by showing a lot more of the trials and tribulations of the kitchen operation.
The Customer Comes Second in Foodservice by Design
- Published on Wednesday, February 27, 2013
Foodservice operators that want to maximize their labor investment and avoid under-staffing during peak business periods should pay close attention to their staff's work content, of course, but also the way they design and equip work stations.
Analytics in Foodservice Design
- Published on Thursday, February 14, 2013
In this blog post I would like to explore the relationship between two different yet related design approaches and methodologies: analytical and empirical.
New Year's "Foodservice By Design" Resolution
- Published on Wednesday, January 30, 2013
People often make New Year's resolutions to improve their personal lives. But what about our professional lives? It's a good idea to look at your work life and the factors that impact it with the hopes of making plans to position yourself and your organization for continued growth and evolution, writes Juan Martinez, PhD, PE, FCSI in his latest blog post.
Do You Know the Real Impact of the New Healthcare Law?
- Published on Wednesday, October 24, 2012
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.
Industrial Engineering Optimizes Food Safety Practices
- Published on Monday, September 24, 2012
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.
Industrial Engineering in Foodservice Facility Design
- Published on Wednesday, August 29, 2012
Part 4 in a series of posts on how industrial engineering philosophies and techniques can be applied to foodservice operations.
Labor Management Is Not for the Birds — Industrial Engineering Can Help
- Published on Tuesday, August 14, 2012
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.
