Michael Maxwell – Partner, Blue Orbit Restaurant Consulting You may feel all alone in an empty dining room but take comfort in the fact that almost every restaurant suffers the September Slump. For the most part no matter how much you Read More
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting A few weeks ago, my wife and I ate San Francisco. A recurring line item on our checks was “EE Benefits Surcharge” or “SF Mandates” charge. My first reaction Read More
Michael Maxwell – Partner, Blue Orbit Restaurant Consulting If you go to the internet looking for what makes a good employee, every site will tell you basically the same thing. You should hire people who are committed, confident, reliable, positive, hardworking, Read More
Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting I’m sure that you will agree that sandwiches are the greatest human invention of all time. Simply by putting some food in between two pieces of bread you combine Read More
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Anyone who has opened a restaurant or is looking at doing so is faced with the high cost of occupancy. Whether you lease a space or purchase it outright, one Read More
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting For restaurants, online brand presence is everything…and so is the food and the service and the cleanliness and the decor and the vibe and let’s not forget about the location. Read More
Marcus Mitchell – Project Manager, Blue Orbit Restaurant Consulting Who doesn’t love to be outside in beautiful weather with an ice-cold drink in one hand, and a fork full of incredible food in the other? Throw in some good Read More
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting The obvious motivation for a restaurant to take on delivery service is to build sales. Third party delivery platforms like GrubHub, UberEats and EAT24 are making it possible for Read More
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting A couple of decades ago, to open a healthy-option restaurant was suicide. Menus were often free of fat and full of lettuces, grains and juices. They came off as Read More
Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting The USDA estimates that more than 30% of all food is wasted in the US. Much of that happens in the production and distribution phases but still, the Read More
