Michael Maxwell – Partner, Blue Orbit Restaurant Consulting Let’s face it – the restaurant business is an emotional business. Everyday you put your creation out there for everyone to evaluate, and you pray that people like it. Pride in Read More
Michael Maxwell – Partner, Blue Orbit Restaurant Consulting Traditionally the rule has been, upscale and fine dining restaurants take reservations and chains and casual dining do not. Due to evolution, all humans are now born with a smart Read More
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Restaurants are fun, sexy, thrilling and everybody wants one. So much so that opinions about how hard it is to open and run one are everywhere with nary Read More
Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting Small plates are the chef’s creative playground. Most restaurants diners expect to see steaks, roast chicken, and grilled salmon entrées. These basics will quickly fill up the entrées Read More
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting I’m 52 and have spent my entire career (save for a stint in the US Army for training to be a Reservist) in hospitality. My first job was Read More
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting The first time I heard the term “food hall” I replied “…um…explain…” What I got was something similar to how a parent might describe a mall food court to Read More
Emily Tanner – Director of Marketing & Communications, Blue Orbit Restaurant Consulting We’ve asked our top restaurant consultants what they recommend when opening a new restaurant. They provided such great feedback that we compiled it all into this all-in-one Read More
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Labor Day. Not exactly the revenue-slayer holiday of the year, but that’s the point of this blog: what the heck do you do with Labor Day besides staff low, hunker Read More
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Originally, food trucks seemed to emerge on the scene as a way for chefs without heavy financial backing to open a small, inexpensive, mobile restaurant. Ostensibly, food trucks undermined Read More
Emily Tanner – Director of Marketing & Communications, Blue Orbit Restaurant Consulting We’ve asked our top restaurant consultants what they recommend when recruiting and hiring for various restaurant staff positions. They provided such great feedback that we compiled it Read More
