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).
More retailers continue to turn to foodservice as a way to enhance their customers’ experiences. This approach, however attractive it may be, is also rife with challenges. Consultant Juan Martinez explains.
Lots of pieces of foodservice equipment offer lots of promise to help operators become more effective and efficient. The key to properly deploying foodservice equipment and technology, though, is striking a balance between an operation’s needs and the features available. Consultant Juan Martinez explains.
Consultant Juan Martinez explores the intricacies associated with balancing hospitality and unit economics when it comes to restaurant development and design.
What does it take for restaurant chain to achieve success in foreign lands? Consultant Juan Martinez shares his thoughts and experiences.
Amid a sea of new and innovative products, one particular development caught the eye of FE&S blogger Juan Martinez. Want to find out which emerging foodservice equipment trend stole the show? Read on.
Foodservice operators can choose from countless ways to manage labor resources. Here consultant Juan Martinez outlines the 10 key attributes any labor management system should have, regardless of how a restaurant approaches this all-important topic.
Labor costs usually represent the highest, or second highest, expense as a percent of sales for a restaurant. As such, proper labor management plays a critical role in driving better unit economics for a foodservice concept. If you buy into this principle, continue to read, and if you don’t then it is more important for you to continue to read on.
Want to feed and nurture a foodservice concept? Then pay close attention to the many factors that impact its unit economics.