Given the challenges operators face today, specifically the ongoing labor challenges that show no signs of abating, the benefits of automation continue to become more and more attractive. For automation and other advanced technologies to truly be worth the investment, though, implementation must solve business problems operators face. In other words, operators can’t afford to implement a certain technology and then find an issue for it to address. Taking the latter approach can lead to some pricey lessons learned for both the operators and their suppliers. Before determining if a specific technology can help a foodservice business meet the challenges of the day and whether the expense is worth it the business must first understand when, where and how it deploys labor. Only then can operators and their suppliers begin to understand the true impact of these technological developments and whether they will drive a return on investment through labor savings, better throughput and sales increases.
Juan Martinez, PhD, PE, FCSI, Principal, Profitality
A 37 year industry veteran, Juan Martinez is Principal and Founder of Profitality Labor Guru, an Industrial Engineering Consulting Company that helps brands optimize their investment to drive better “unit economics”. This experience spans to over 100 different concepts across all menu and service system offerings. Juan is a licensed Professional Engineer, with a BS in Industrial and Systems Engineering from Georgia Tech, and an MS in Engineering Management and PhD in Ergonomics from the University of Miami. He is a member of several professional organizations, including Foodservice Consultants Society International (FCSI), where he is a member of the “Board of Trustees”, as well as the Institute of Industrial Engineering (IIE). As an industry “thought leader” Juan frequently speaks at industry gatherings, and has written over 100 articles in foodservice and Industrial Engineering Journals, including a regular column in the Foodservice Equipment & Supplies web site. Juan is also a Fellow of The Culinary Institute of America.