- Published: March 6, 2018
- 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).
If your new year’s resolution has fallen by the wayside now that the calendar has turned, never fear. It is always a good time to explore new experiences and new opportunities to make a difference in the foodservice industry.
What is service? How is service evolving? Where is service going? These are important questions that foodservice operators across all industry segments need to ask to thrive in today’s market.
Kiosk ordering seems all the rage in today’s foodservice industry. While the process seems simple and intuitive for many consumers, implementation is another story.
We are closing in on an answer.
Technology alone cannot and should not be a conduit through which we build our business relationships.
Juan Martinez explores the operational impact of such foodservice-related trends as sustainability, technology and more.
The National Restaurant Association’s annual trade show has come and gone to much fanfare. From what I saw and read, the participation was phenomenal. We were able to bring our full consulting team from all of our offices and even made time to break some bread together. This year, I also participated in a panel discussion that explored unit economics and was moderated by Steve Romaniello, managing director of Roark Capital.
More retailers continue to turn to foodservice as a way to enhance their customers’ experiences. This approach, however attractive it may be, is also rife with challenges. Consultant Juan Martinez explains.