Foodservice by Design

Team members from PROFITALITY discuss how industrial engineering can be applied to the foodservice industry.


Trying to manage labor challenges is enough to make most foodservice and retail operators want to stick their heads in the sand. Doing so, however, creates other opportunities for the business to fail. That's where applying activity-based labor management techniques, a core principle of industrial engineering, can help foodservice and retail operators eliminate at least one bull's-eye.

Keeping technology simple and applicable is as important as bells and whistles

Labor may be but one component of any foodservice operation but it remains one of the most expensive. Applied correctly, labor can make most any foodservice operation more efficient and help drive sales.

Industry pros came together to inspire and enlighten


Juan Martinez delivers some of his impressions from a recent industry gathering.

Martinez's latest post on fast-casual concepts provides a closer look at the attributes they try to leverage as a point of differentiation from their competition.

Juan Martinez considers how industrial design principals can inform the design of foodservice spaces and operations.

Defining a fast-casual concept isn't as easy as it once was. 

Juan Martinez reviews his favorite things about the 2012 NRA Show.

The fast-casual segment seems to be the darling of the foodservice industry — and with good reason, if you look at some of the industry data. According to market research firm Technomic, the fast-casual segment is in the best position to achieve real growth this year and next.

Blogger Juan Martinez tackles menu innovation pros and cons and offers tips for foodservice operators looking to capitalize on menu innovation.

Here is a look at three different ways foodservice operators can go about pursuing an integrated design for their concepts.

Technological advances in hot and cold food holding equipment are changing delivery methods. 

For a concept's drive-thru to be successful it must serve the interests of both the customers and the staff.

A growing number of foodservice operators are turning to off-premise service options to enhance customer convenience and increase sales.