Foodservice by Design

Juan Martinez

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Juan Martinez

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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.

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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.

Why Foodservice by Design?

We are about to start a new era for Foodservice Equipment & Supplies magazine. It is indeed great news that the industry's leading publication is ready to take flight again.

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