My 5 Lessons Learned: FED Thought Leadership Summit
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- Published: October 10, 2016
- Written by Juan Martinez, PhD, PE, FCSI
Great venue, even better information and perfect audience
Foodservice by Design
Juan 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).
Is Supplier Consolidation Good or Bad?
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- Published: August 9, 2016
- Written by Juan Martinez, PhD, PE, FCSI
The foodservice equipment and supplies industry has experienced a significant amount of consolidation of late. In fact, during the month of June, FE&S reported on four dealers buying five different companies. Rapid consolidation like this can make one wonder: If this keeps going on, will there only be one equipment supplier standing?
Post NRA Thoughts: My Labor Costs are Killing Me! What Can I do About It?
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- Published: June 10, 2016
- Written by Juan Martinez, PhD, PE, FCSI
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.
Can Foodservice in Retail Environments Succeed?
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- Published: March 21, 2016
- Written by Juan Martinez, PhD, PE, FCSI
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.
Facility Design Perspective on Equipment & Technology
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- Published: February 17, 2016
- Written by Juan Martinez, PhD, PE, FCSI
Lots of pieces of foodservice equipment offer lots of promise to help operators become more effective and efficient. The key to properly deploying foodservice equipment and technology, though, is striking a balance between an operation’s needs and the features available. Consultant Juan Martinez explains.
Small Back of House Inspirations
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- Published: November 30, 2015
- Written by Juan Martinez, PhD, PE, FCSI
Finding inspiring design when traveling.
Is the Minimum Wage Good for Your Business?
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- Published: October 14, 2015
- Written by Juan Martinez, PhD, PE, FCSI
How can foodservice operators address rising labor costs? Consultant Juan Martinez offers some food for thought.
Insights to Growing a Brand
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- Published: August 19, 2015
- Written by Juan Martinez, PhD, PE, FCSI
Consultant Juan Martinez explores the intricacies associated with balancing hospitality and unit economics when it comes to restaurant development and design.
Brand Optimization on a Global Stage
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- Published: July 10, 2015
- Written by Juan Martinez, PhD, PE, FCSI
What does it take for restaurant chain to achieve success in foreign lands? Consultant Juan Martinez shares his thoughts and experiences.
Show Stoppers: A Look at the 2015 National Restaurant Association Show
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- Published: June 2, 2015
- Written by Juan Martinez, PhD, PE, FCSI
Amid a sea of new and innovative products, one particular development caught the eye of FE&S blogger Juan Martinez. Want to find out which emerging foodservice equipment trend stole the show? Read on.
A Systematic Approach to Labor Economics
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- Published: May 20, 2015
- Written by Juan Martinez, PhD, PE, FCSI
Foodservice operators can choose from countless ways to manage labor resources. Here consultant Juan Martinez outlines the 10 key attributes any labor management system should have, regardless of how a restaurant approaches this all-important topic.