Foodservice operators that want to maximize their labor investment and avoid under-staffing during peak business periods should pay close attention to their staff's work content, of course, but also the way they design and equip work stations.
Juan Martinez considers how industrial design principals can inform the design of foodservice spaces and operations.
People often make New Year's resolutions to improve their personal lives. But what about our professional lives? It's a good idea to look at your work life and the factors that impact it with the hopes of making plans to position yourself and your organization for continued growth and evolution, writes Juan Martinez, PhD, PE, FCSI in his latest blog post.
As a business leader you are undoubtedly aware that the Affordable Healthcare Act is about to take effect. But that seems to be where most people's understanding of the legislation begins and ends. That's because this legislation is highly complex and to someone outside of Washington, D.C., it seems like a maze of regulations that are indiscriminately and independently linked to each other.
While the goal for most foodservice design is to enhance operational efficiency and guest experience, industry engineering processes can also enhance food safety when done right.
Part 4 in a series of posts on how industrial engineering philosophies and techniques can be applied to foodservice operations.
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.
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.