Foodservice by Design

Juan Martinez

Juan Martinez

Industrial Engineering in Foodservice Facility Design

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

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.

Using Industrial Engineering in Foodservice Design to Make Better use of Labor

Labor may be but one component of any foodservice operation but it remains one of the most expensive. Applied correctly, labor can make most any foodservice operation more efficient and help drive sales.

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

 

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