Endorsements

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ENDORSEMENTS

We are proud of our work. Our relationships are at the core of our success. See what some of our clients and partners have to say about us.

"Ray has been an invaluable resource, providing solid recommendations and industry insight"
     Suzi LeBlanc, Fifth Group Restaurants

"I could not have asked for a better teacher or mentor. There isn't a day that goes by that I don't use something that Mike Zajac has taught me, whether it is for my own guidance or giving guidance to others, he is always there."
     Kristin Cunningham, McCrady's Restaurant

"Ray Camillo has an exceptional ability to read a business, attack the challenges with appropriate resources and deliver results. He is true hospitality!"
     Todd Rushing, Owner Concentrics Restaurants

"Wow, what a creative, out of the box thinker. 4 Stars (AJC), Atlanta's Top New Restaurants (Atlanta Magazine), Restaurant Concept Award (StarChefs)… enough said!"
     Ford Fry, Owner, JCT Kitchen and JCT Bar

"I have known Mike Zajac for almost twenty years. During that time we have worked on three ground up restaurant openings and one conversion of an existing business. And I hope to have him at my next venture. Mike is straight talking and organized. Let him set your timeline and you know what you are doing twelve weeks before opening to twelve weeks after you open. Whether you need a tweak of the menu, or a complete overhaul, Mike looks at the task, analyzes it, maps out the game plan and leads you to success."
     Jeffrey L. Palsa, General Manager, Buccaneer Restaurant/Bar/Museum

"Mike Zajac has to be the most enthusiastic and professional individual that I have ever dealt with. His positive attitude along with his hard working skills make him a huge success in everything he has attempted."
     Pam Mixon, Southeast Regional Manager, Domaine De Canton

"Blue Orb listened to me and quickly understood my goals and business…then attacked it. Sales are up, costs are down, and, most important, my customers are happier. Ray is a true partner and an ongoing resource…like a Restaurant Whisperer!"
     Micah Serwitz, Owner, Instead of Flowers

"I have worked with Mike Zajac on several opening packages, and I have seen his work as a Director of Operations. Mike knows what it takes to open a restaurant and run it profitably!"
     Tim Frykman, Foodservice Equipment Specialist, Springfield Corporation

Blue Orbiting

...diary of a globetrotting restaurant consultant

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 [...]