2019年92午夜视频福利

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  • Foodservice by Design

    jMartinezJuan 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).

    Dining-Room Efficiency

    Don't focus so much on the total seat count.

    Foodservice Design Parameters for Successful Co-Branding

     The concept of co-branding, meaning having two restaurants share the same space, is nothing new. Sometimes it works. Other times it does not. So what’s the difference between successful and unsuccessful co-branding initiatives?

    Designing for Flexibility: How Much Can You Afford Not to Do?

    Many factors come into play when designing a restaurant. The décor and ambience represent obvious considerations but one design element many concepts fail to consider is building flexibility into the front-of-house, middle-of-house and back-of-house designs.

    How A Minimum Wage Increase Could Impact Foodservice Design

    While economists and politicians continue to debate the impact a minimum wage increase will have on businesses, members of the foodservice industry are better served minding their P's by focusing on processes, procedures, people, products and platforms, writes consultant Juan Martinez.

    Need to Invent and Off They Went

    While innovation remains a restaurant industry buzz word, deciding which innovations are right for a foodservice operation depends on the specific challenges the business faces in executing its brand promise.

    Don't Let Menu Innovation Detract from Customer Service!

    Menu innovation is neccessary for long-term success but it can create a chain reaction that negatively affects cutomer service. Juan Martinez reviews a few pitfalls and gives his expert advice on how to avoid them.

    Managing Labor to Drive Growth in Foodservice

    Labor represents a cost all foodservice operators must address and political and social unrest can inadvertently affect this are. In this blog post, consultant Juan Martinez explores the way operators can react to the issues of the day and the potential positive and negative affects these steps can have on their businesses.

     

    2019年92午夜视频福利

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