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).

FARE Conference 2012

Juan Martinez delivers some of his impressions from a recent industry gathering.

Let Industrial Engineering Be Your Guide on the Road to Foodservice Design Efficiency

Juan Martinez considers how industrial design principals can inform the design of foodservice spaces and operations.

NRA 2012 Wrap-Up

Juan Martinez reviews his favorite things about the 2012 NRA Show.

Don't Let Menu Innovation Kill You

Blogger Juan Martinez tackles menu innovation pros and cons and offers tips for foodservice operators looking to capitalize on menu innovation.

To Hold or Not to Hold: That is the Question!

Technological advances in hot and cold food holding equipment are changing delivery methods. 

Are You Leading Technology or Bleeding Technology?

Why Send a Man to the Moon?

Keeping technology simple and applicable is as important as bells and whistles

Dine America 2011: A Great Industry Gathering

Industry pros came together to inspire and enlighten

 

Fast-Casual Part 3: Considerations in Engineering and Design

Martinez's latest post on fast-casual concepts provides a closer look at the attributes they try to leverage as a point of differentiation from their competition.

Fast-Casual Part 2: Concept Definition

Defining a fast-casual concept isn't as easy as it once was. 

Understanding and Working with Fast-Casual Part 1

The fast-casual segment seems to be the darling of the foodservice industry — and with good reason, if you look at some of the industry data. According to market research firm Technomic, the fast-casual segment is in the best position to achieve real growth this year and next.

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