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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.

  • What is your favorite Chef’s Knife?
    by Ray Camillo on 7/23/2010
    Asking a chef to choose one knife is like asking a golfer to pick one club to use for driving, chipping and putting…or asking a carpenter to choose one tool that is best for cutting, measuring and drilling.
  • Lunch isn’t just for Lunch anymore…
    by Ray Camillo on 6/11/2010
    What is lunch? Whether working in a garage, on Wall St. or in an operating room, we need fuel when we’re away from the nest. Around, oh say 11:30, we want something fast, easy to eat, cheap, and most of all, tasty. Since I can remember, the usual hand-to-maw fare has been burgers, pizza, [...]
  • 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.