- Published: March 15, 2017
- 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).
Private equity’s interest in restaurants as of late got me thinking …
Restaurant insights from a trip to Mexico
Great venue, even better information and perfect audience
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?
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.
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.
Finding inspiring design when traveling.
How can foodservice operators address rising labor costs? Consultant Juan Martinez offers some food for thought.
Consultant Juan Martinez explores the intricacies associated with balancing hospitality and unit economics when it comes to restaurant development and design.