Restaurant Management and Consulting

Providing lasting solutions to restaurateurs, real-estate developers, and hotel and restaurant groups to manage their restaurants, create winning concepts and menus, and improve restaurant operations.

Blue Orbit provides hands-on partnership and industry insight to create new concepts from the ground up and evolve existing concepts into profit-generating machines. Want to know how to open a restaurant? We can help! Our profit models, business plans, and concept books will clarify your plan and help you get funding. For existing concepts, we will quickly diagnose what’s holding your restaurant back, and then implement a plan to fix it. And if you need seasoned operations oversight and restaurant management, we will take control of your operation so you can go do other things with your time. Whether opening, fixing, or operating, we’ll get you in the black and keep you there.

READY TO TALK WITH ONE OF OUR EXPERT RESTAURANT CONSULTANTS?

You’ve probably heard that running a restaurant business is hard work… and you heard right. But so many times it’s not the lack of hard work that causes over half of all new restaurants to close within the first two years, and it’s certainly not the lack of owner passion.

That’s where Blue Orbit Restaurant Consulting can literally save your bacon. We are a full-service, national hospitality and restaurant management and consulting firm. Our team of restaurant consultants can show you how to take your business where you want it to go. From the first scribble on the back of a napkin to the rush of opening night, we have the experience and strategies to thrust your ideas into orbit.

LET'S ASSESS YOUR SITUATION WITH OUR
RESTAURANT OPENING SUPER INFORMATION EXAMINIZER!

Meet ROSIE! She is our resident restaurant opening expert. If you give her a few simple pieces of information, she’ll tell you how much your restaurant will cost to open and how it performs once it’s open!

LATEST NEWS & TRENDS

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For full-service restaurants, Mother’s Day can be the busiest day of the year. If you execute it flawlessly, it can also set you up to increase your sales for...

10 Spring Menu Ideas for Restaurant Patio Season

Spring is definitely patio season. That means restaurants get to significantly increase their seating capacityand therefore their ability to generate revenue. Imagine if a hotel in were able to...

WHAT WE DO

CONCEPT DEVELOPMENT

LANDLORD / PROPERTY DEVELOPERS

MENU DEVELOPMENT

We work with you to understand what your concept needs to do for you and then collaborate to create the business of your dreams while ensuring that it delivers your expectation.

We support Landlords by evaluating prospective-tenants, performing in-depth assessments of existing tenants, and providing ongoing consulting services to optimize restauarant operations and profitability during management.

All of the design, management and site selection expertise in the world will not help you if you don’t put food and drinks on your menu that people prefer…and are willing to pay for.

RESCUE & REPOSITIONING

MANAGEMENT AGREEMENTS

Whether you simply need to start frying your French fries in a different fryer than your Calamari or you need to completely overhaul the brand offering, we’ll get it right and your restaurant will be on the path to profitability in no time.

When you partner with Blue Orbit, mutual success depends on the same things: profitability, longevity, and growth. Yes, we’re hired guns, and our only target is your success. We don’t make money if you don’t make money.

WHAT WE DO

CONCEPT DEVELOPMENT

We work with you to understand what your concept needs to do for you and then collaborate to create the business of your dreams while ensuring that it delivers your expectation.

LANDLORD / PROPERTY DEVELOPERS

We support Landlords by evaluating prospective-tenants, performing in-depth assessments of existing tenants, and providing ongoing consulting services to optimize restauarant operations and profitability during management.

MENU DEVELOPMENT

All of the design, management and site selection expertise in the world will not help you if you don’t put food and drinks on your menu that people prefer…and are willing to pay for.

RESCUE & REPOSITIONING

Whether you simply need to start frying your French fries in a different fryer than your Calamari or you need to completely overhaul the brand offering, we’ll get it right and your restaurant will be on the path to profitability in no time.

CLIENT TESTIMONIALS

“We reached out to Blue Orbit for their expertise and help in planning our new project. We brought a big bag of dreams and ideas and they were able to help us process them all and come up with a solid business plan to make those dreams a reality, and one that would be profitable. Ray and his entire team bring many years of experience and wisdom that we found invaluable in making critical choices in developing our concepts.”

Mandy and Kelvin Slater, Owners – Skyline Park & Nine Mile Station, Atlanta

“Blue Orbit has been an invaluable resource, providing solid recommendations and industry insight!”

Suzi LeBlanc, HR Director – Fifth Group Restaurants, Atlanta

“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, Atlanta

“Wow, what a creative, out-of-the-box thinker! 4 stars AJC, Atlanta’s Top New Restaurants (Atlanta Magazine Restaurant Concept Award)…enough said!”

Ford Fry, Owner – Ford Fry Restaurants, Atlanta

“Ray is one of the most highly regarded restaurant consultants in the country. He’s very organized, highly motivated and has a keen determination to make sure the job gets done right the first time”

Harold Shumacher, Owner – The Shumacher Group, Atlanta

“Blue Orbit is truly the best of the best. We used them to help streamline one of our restaurants and to help us implement systems for our company to continue to grow. Their #1 goal is to help you reach your goals and make your day to day life easier and more efficient. We highly recommend these guys and their personal touch!!”

Ryan Pope, Owner – Gnat’s Landing, St. Simons Island

“We have a sign in our office to inspire us to make good decisions – in big bold letters it says WWRD?… stand for ‘What Would Ray Do?'”

Carlo Rovetto, Owner – Positive Pie, Montpelier

“I have worked with Ray Camillo on various investments and business opportunities in the restaurant and consulting fields over the last three years and would recommend him as a top-notch consultant and analyst”

Christian Ward, EVP –YEXT, NYC

“There is no way [to put into] how much Ray and Blue Orbit changed our lives. We moved to Atlanta from Europe with a dream of running our own business and decided that a restaurant was the ideal thing for us. Ray looked at us, what we were passionate about, and guided us through the complicated process of understanding business financials. Today, 2.5 years later, we own a very successful furniture studio where we design and fabricate furniture for clients all over the South. Ray was able to see us for who we are and guide us in the right direction. Thank you!”

Chris Demant, Owner – Reclaimed by Demant, Atlanta

“Ray is truly one of the best restaurant professionals I have come across. He understands the back and front of the house, has great communication skills, is visionary, and has a great sense of humor. He is a pleasure to work with and I hope to do so again in the future”

Glenna Hecht, Owner – Humanistic Consulting, Dallas

“Blue Orbit is an exceptional resource for small to large restaurants looking to grow. We have greatly enjoyed working with them.”

 Marta Gomez Frey, Director – Collins Small Business Development Center, Texas

“Blue Orbit was instrumental to my success and I enthusiastically recommend them to anyone aspiring to open a restaurant of their dreams.”

Beth Castro, Owner – Mae’s Bakery, Atlanta

“Blue Orbit listened to me and quickly understood my goals and business, then attached it. Sales are up, costs are down, and, most importantly, my customers are happy. Ray is a true partner and an ongoing resource – like a restaurant whisperer!”

Micah Serwitz, Owner – Instead of Flowers, Atlanta

“Michael Maxwell said it best when he explained the restaurant business to me as a large jigsaw puzzle.  If you try to do it all at once it’s overwhelming, but if you put the most important pieces in place one at a time you end up with a beautiful final product.  Blue Orbit did a masterful job of creating and opening our restaurant one piece at a time.”

James Brearley, Owner – Floridays and Compass Hotel, Bradenton

“I had an extravagant idea with no tools on how to execute my dream…Bellina would not be what it is today without Blue Orbit’s support and coaching!”

Tal Baum, Owner – Bellina Alimentari & Oliva Restaurants, Atlanta

“LOOK NO FURTHER. I’ve worked with the skilled professionals at Blue Orbit on several restaurant projects. Several of the things I love in working with them is, they are operators so they are realistic and transparent. Feedback is a two way street with them. They commit and stay on track and they deliver a great end result.”

Dianna Stoffer, Brand Manager – Intercontinental Hotels Group / Hotel Indigo, USA

“Blue Orbit performed an operations assessment and quickly identified several high impact areas that we have since addressed with great success. They never pressured me to take on more services than I needed and I regard them as a go-to resource whenever we need a fresh set of eyes and an injection of operational know-how!”

Tiffany Lach, Owner – Sola Cafe & Market, Bozeman

“Our restaurants had such an AMAZING experience with Blue Orbit. We worked very closely with Michael and Matt. They were instrumental in helping us make changes to our operations, menu, and service model. You can feel how much they care about you and your business through the whole process. We loved working with them so much that we continue to check in and say HI because we miss them! We feel like we made some lifelong friends out of such a great working relationship. You will not be sorry. Contact them ASAP!”

Lina Fleihan, Owner – Ghassan’s Fresh Mediterranean Eats, Greensboro

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