RAY CAMILLO - principal
Ray has crafted his career to
understand every angle of the foodservice business. A graduate
of James Madison University's Showker School of
Business and the Culinary Institute of America, Ray 's commitment
to restaurants is well rooted. His 23 year leadership
background includes eatZi's Market & Bakery, The Greenbrier
Hotel, The Ritz Carlton Hotel, Peasant Restaurants, Liberty House
Restaurants, and Clyde's Restaurant Group. Since creating Blue Orb
Restaurant Advisory, he has consulted for clients in Scottsdale,
Los Angeles, New York, New Jersey, Atlanta, Omaha, Pittsburgh, Fort
Meyer, Baltimore, Annapolis, Vermont and DC. His client list
includes hotels, restaurants, night clubs, banquet facilities,
sports bars, bowling alleys, hair salon, QSR's, and off premise
catering businesses. Since learning to grill swordfish with his
Portuguese grandfather, who had been a cook on whaling and merchant
ships until settling in the US via Ellis Island in 1922, Ray has
been passionate about cooking and sharing his love of food with
others. Having built his career from dishwasher at age 15 to
Regional Manager with responsibility for $23M gross revenue and
over 280 employees, Ray has a firm grasp on what it means to
deliver results. Ray is especially adept at bringing
corporate level structure and accountability to the independent
operation through implementing back office systems, financial
analytics, performance metrics and cultural change.
