- Published: October 22, 2019
- Written 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).
FCSI member Juan Martinez of Profitality recaps FE&S’ Tour the Trends event, which featured stops in Wrigley Field, Hotel Zachary, Maddon’s Post, Big Star and Mordecai.
AI is coming! AI is coming!
Or is artificial intelligence already here and has been for a while?
A new term continues to dominate the restaurant industry: Artificial Intelligence (AI). It was all the buzz during the National Restaurant Association’s show in Chicago and it continues to come up in countless conversations.
One Industrial Engineering in Foodservice technique that we use to optimize design is process mapping. Another name that you may have heard for this same analytical process is Spaghetti Diagrams. The latter comes from the fact that many processes that are not designed optimally, often look like spaghetti in a bowl, as in the before picture seen here.
Earlier this year as part of my company’s 10th anniversary, I took some time to reflect on how the foodservice industry and its technology has evolved over the past decade. That served as the perfect backdrop for my visit to the 2019 National Restaurant Association Show in Chicago.
It’s no secret, labor represents a major issue facing the restaurant industry. Not only is it a significant issue all foodservice operators must address that is impacting "unit economics," it is getting more complex to deal with every day.