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This profile was last updated on 2/18/2017 and contains contributions from the  Zoominfo Community.

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Mark Godward

Principal

Foodservice Productivity Group

Direct Phone: (786) ***-****direct phone

Email: m***@***.com

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Foodservice Productivity Group

Mexico

Company Description

FPG is a practice focused on restaurant operations engineering that works to increase your profitability through the use of traditional industrial engineering techniques. These techniques are applied in a specialized way to benefit foodservice operations. FPG ...more

Background Information

Employment History

Owner

Charlotte Delites, LLC


President

SRE


Consultant

Tompkins Associates Inc


Manager Operations Engineering

Taco Bell Corp.


Affiliations

Society for Foodservice Management

Board Member


Strategic Restaurant Engineering

Founder


Education

Master's degree

Industrial Engineering

University of North Carolina.SRE


Web References(76 Total References)


FPG Leadership

www.betterops.com [cached]

Mark Godward
Principal - Miami, FL mark@betterops.com +1 (786) 953-2499 Mark Godward uses his extensive industry experience, strong technical background, and thorough analytical approach to provide significant impact and increase in profitability to all of his clients. Mark_Picture_Smaller Mark Godward, Principal Mark began his engineering career with Ford Motor Company, then moved up through increasingly responsible positions at Tompkins Associates, General Tire and Rubber Company, and Taco Bell. Mark left Taco Bell to found Strategic Restaurant Engineering (SRE), providing operations engineering consulting to the restaurant industry. Mark has pioneered the application of industrial engineering techniques in the foodservice industry and has written a chapter for the new edition of the Maynard Industrial Engineering Handbook on this subject. The Maynard Handbook is the primary source used by all industrial engineers for descriptions and information on the application of standard techniques and principles. He has been widely published and is often requested as a guest speaker at industry events. He has received several awards including the 2006 Consultant of the Year from Foodservice Equipment & Supply as well as the Taco Bell President's Award. Mark has more than 26 years of experience effectively applying labor management systems, production and inventory control systems, facility designs, computer simulations, statistical analyses, and process engineering. Mark expertly leverages his industry experience and engineering expertise to significantly increase the profitability of each of his numerous clients. Mark's professional judgment and record of success are known and respected throughout the foodservice industry. Mark holds a B.S./M.E. from Univ. of Buenos Aires and a M.S.I.E. from North Carolina State University.


Foodservice Efficiency Experts

www.betterops.com [cached]

by: Mark Godward
Interview with Mark Godward on the use and impact of energy efficient equipment and designs.


Restaurant Development + Design: Kitchen Shrink by Mark Godward

www.betterops.com [cached]

Foodservice Productivity GroupPressRestaurant Development + Design: Kitchen Shrink by Mark Godward
RESTAURANT DEVELOPMENT + DESIGN: KITCHEN SHRINK BY MARK GODWARD Winter 2013, Zoomba Group magazine, article written by Mark Godward on Reducing Kitchen Footprint


Foodservice Productivity Group - PRINCIPALS

www.betterops.com [cached]

MARK GODWARD
Principal - Miami, FL mark@betterops.com Mark Godward uses his extensive industry experience, strong technical background, and thorough analytical approach to provide significant impact and increase in profitability to all of his clients. Mark began his engineering career with Ford Motor Company, then moved up through increasingly responsible positions at Tompkins Associates, General Tire and Rubber Company, and Taco Bell. Mark left Taco Bell to found Strategic Restaurant Engineering (SRE), providing operations engineering consulting to the restaurant industry. Mark has pioneered the application of industrial engineering techniques in the foodservice industry and has written a chapter for the new edition of the Maynard Industrial Engineering Handbook on this subject. The Maynard Handbook is the primary source used by all industrial engineers for descriptions and information on the application of standard techniques and principles. He has been widely published and is often requested as a guest speaker at industry events. He has received several awards including the 2006 Consultant of the Year from Foodservice Equipment & Supply as well as the Taco Bell President's Award. Mark has more than 26 years of experience effectively applying labor management systems, production and inventory control systems, facility designs, computer simulations, statistical analyses, and process engineering. Mark expertly leverages his industry experience and engineering expertise to significantly increase the profitability of each of his numerous clients. Mark's professional judgment and record of success are known and respected throughout the foodservice industry. Mark holds a B.S./M.E. from Univ. of Buenos Aires and a M.S.I.E. from North Carolina State Univ..


Foodservice Productivity Group - NEWS & EVENTS

www.betterops.com [cached]

⇒ For inquiries in the US, you can reach Mark Godward, Principal, at 786-953-2499 or mark@betterops.com.
"Lean is Green: Designing Operations to Maximize Output with Minimal Resources" Foodservice Equipment & Supplies, September 2009 ⇒ Interview with Mark Godward to develop compilation of ten tips used to apply lean process techniques to create green restaurant designs. "Workforce Management Tools Save QSR Operators Time & Money" QSR Magazine, July 2009 ⇒ Interview with Mark Godward regarding the use of labor guidelines and scheduling tools to reduce labor costs in QSR concepts. "Checklist for a More Productive Kitchen" Chain Leader,January 2009 ⇒ Interview with Mark Godward to create a checklist to make restaurant kitchens more productive. "The Death of the Drive Thru?" QSR Magazine, October 2008 ⇒ Interview with Mark Godward on the importance of drive thru to certain businesses and ways to work around restrictions where drive thrus are not allowed. "Five on Five: Five Foodservice Designers Discuss Five Trends and `Movements' Making Waves This Year" Foodservice Equipment & Supplies, July 2008 ⇒ Interview with Mark Godward regarding efficient remodeling and application of lean techniques to the restaurant industry to compensate for lean economic times. "All Lined Up: A More Sensible Kitchen" Chain Leader, July 2008 ⇒ Interview with Mark Godward on the Einstein/Noah's Bagel prototype redesigns. ⇒ Interview with Mark Godward on the use and impact of energy efficient equipment and designs. ⇒ Interview with Mark Godward on the equipment and design necessary to make beverage concepts profitable. "The Best in Drive-Thru '07: Building a Better Drive-Thru" QSR Magazine, April 2007 ⇒ Interview with Mark Godward on the processes and equipment necessary to run a successful drive thru operation. "A Comprehensive Look at Restaurant Technology" QSR Magazine, February 2007 ⇒ Interview with Mark Godward on the advances in restaurant equipment and the potential uses of these items. ⇒ Mark Godward was actively involved throughout the new concept design process for D'Angelo.


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