Foodservice by Design

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

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It’s no secret, labor represents a major issue facing the restaurant industry. Not only is it a significant issue all foodservice operators must address that is impacting "unit economics," it is getting more complex to deal with every day.

If your new year’s resolution has fallen by the wayside now that the calendar has turned, never fear. It is always a good time to explore new experiences and new opportunities to make a difference in the foodservice industry.

An Industrial Engineering in Foodservice Perspective

What is service? How is service evolving? Where is service going? These are important questions that foodservice operators across all industry segments need to ask to thrive in today’s market.

Kiosk ordering seems all the rage in today’s foodservice industry. While the process seems simple and intuitive for many consumers, implementation is another story. 

 

Kiosk ordering seems all the rage in today’s foodservice industry. While the process seems simple and intuitive for many consumers, implementation is another story. 

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