Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Every industry is taking advantage of cutting-edge technology in some form or fashion, and the fast casual dining space is no exception. Fast casual restaurants are uniquely positioned to Read More
Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting In any industry, one of the most important things a business owner can do is to stay in the know and up to date on industry trends. It’s Read More
Emily Tanner – Director of Marketing & Communications, Blue Orbit Restaurant Consulting At Blue Orbit Restaurant Consulting, we like to share personal memories that revolve around food, drinks and family. So, restaurant and hospitality experts, Ray Camillo and Mike Maxwell, Read More
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting As a kid growing up in rural Maryland (Ijamsville to be exact), our Fourth of July celebrations meant packing up our green 1972 Ford LTD wagon with blankets, coolers, and Read More
Michael Maxwell – Partner, Blue Orbit Restaurant Consulting Next to Christmas, the annual 4th of July celebration in my family is one of the happiest memories from my childhood. Every year we packed up the family and spent the entire day Read More
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting We’ve all heard the term “tourist trap.” When applied to restaurants, it’s generally a negative term that refers to places with high prices serving low quality versions of foods Read More
Michael Maxwell – Partner, Blue Orbit Restaurant Consulting Restaurants are saving retail developments. We hear this all the time, but what does it really mean? Let’s look at it like this. Consider some common retail tenants – maybe a Read More
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting The term “consultant” – restaurant or otherwise – conjures images of slickster snake oil salesman preying on businesses in distress, bent on draining precious cash reserves before an inevitable Read More
Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting With summer quickly approaching and the heat rising outside, we often recommend adding cool and colorful salads to restaurant menus to brighten things up for the season. Here’s Read More
Emily Tanner – Director of Marketing & Communications, Blue Orbit Restaurant Consulting While the US food hall trend may have started in New York, it’s now sweeping across America. With major food-focused real estate developments such as Eataly and Read More
