Foodservice by Design

jMartinezJuan Martinez, Phd, PE, FCSIIn 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).

Predicting 2020 Design Considerations-What Will This Year Bring?

While wrapping the year in my home office, I came across an article that offered a few restaurant design predictions for 2020. While the piece showed some very interesting visual designs, most meant more for upscale applications and perhaps one-off locations, this article made me begin to wonder about how Industrial Engineering in Foodservice will impact restaurant design in 2020.

Convenience Counts in Foodservice Design

Today’s consumers are more time-starved than ever. And they also crave restaurant-quality food when and where they want it – even from the comfort of their living room couch at times! This phenomenon has restaurant operators developing apps, partnering with third-party delivery firms, and more, all to remain not only relevant, but convenient in the eyes of the customer.

Tour the Trends Knocks It Out of the Park

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.

Artificial Intelligence in Foodservice

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.

Using Process Mapping to Optimize Design

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.

Tips to Deal with Labor Challenges

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.