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BLUE ORB RESTAURANT ADVISORY TEAM


Taking the plunge into the world of owning your own restaurant is an act of creativity, passion, courage and often enormous personal financial risk. It is supposed to represent the fulfillment of a life's dream. Let's face it… there are easier ways to make money than owning your own restaurant but few are as rewarding or satisfying.

What if you're not as successful as you want to be? What if you want to grow but are not sure how to scale your concept? What if your restaurant has become a burden? What if sales are not what you planned or your restaurant is incurring surprise costs? Can you afford to walk away from it or will you lose everything? Can you afford to "guess" which steps to take? How long can you afford to keep "guessing" if your first "guess" doesn't work? How about your second "guess"? We have over 120 years of combined experience helping restaurateurs  and gourmet retailers reach their dreams...and we don't guess.  Take a look at who we are and decide for yourself if we have what it takes to help you.

  • Bananas
    by Ray Camillo on 2/13/2010
    Recently I was trying to figure out how to do a "banana creme brulee canoli"...it just sounds good...get some banana creme pie filling with fresh chunks of bananas and somehow candy the ends like a creme brulee without burning the canoli shell, then drizzle with honey.
  • Finding Napoleon
    by Ray Camillo on 10/28/2009
    If more servers could pull off the Napoleon Dynamite ‘tude and just stick to the facts, we’d all probably stop whining when we don’t get our butts kissed by a server or cashier.
  • Manage the labor or you ARE the labor.
    by Ray Camillo on 9/22/2009
    Unfortunately for the restaurant owner who wants to operate their business from afar, the lack of business discipline can chew up profits as fast as they come in. In the case of failing restaurants, an inability to manage key areas eventually leads to failure, often to the owner's surprise.
  • Training
    by Ray Camillo on 7/24/2009
    Perhaps our most requested service is for helping restaurants with “training”.  The word itself is somehow mysterious…nebulous…like smoke, just within reach but never reachable.  Instinctively, most restaurateurs know it is important but they don’t fully understand what it takes to get someone sufficiently “trained” to do their job. They DO know that, when someone is [...]