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).
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.
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.
Here is a look at three different ways foodservice operators can go about pursuing an integrated design for their concepts.
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.
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.
A growing number of foodservice operators are turning to off-premise service options to enhance customer convenience and increase sales.
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.