Consultant Juan Martinez explores the intricacies associated with balancing hospitality and unit economics when it comes to restaurant development and design.
Don't focus so much on the total seat count.
What does it take for restaurant chain to achieve success in foreign lands? Consultant Juan Martinez shares his thoughts and experiences.
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?
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.
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.
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.
Juan Martinez recounts his NRA Show experiences and looks forward to 2015.
Labor costs usually represent the highest, or second highest, expense as a percent of sales for a restaurant. As such, proper labor management plays a critical role in driving better unit economics for a foodservice concept. If you buy into this principle, continue to read, and if you don’t then it is more important for you to continue to read on.
Juan Martinez previews this year's NRA Show.
Want to feed and nurture a foodservice concept? Then pay close attention to the many factors that impact its unit economics.
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.
So what is really innovation in foodservice?
For top brands, they have fast-casual differentiators down to a science -- and Juan Martinez provides a checklist to get started.
When I was a kid, my parents used to take me to a restaurant that brought your food via a train that ran on a track right in front of you. Little did I know it then, that this was likely my first encounter with automation in a foodservice application.
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.
Foodservice Equipment & Supplies is the longest-running publication serving the decision-makers of the nearly $15 billion E&S industry.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
