About Us

Blue Orbit is the national hospitality consulting team that provides immediate insights and lasting solutions to restaurateurs, real-estate developers, and hotel and restaurant groups to cultivate and execute new concepts and menus, revitalize and reposition underperforming restaurants, and manage operations to streamline processes, unify culture, and drive profits.

Blue Orbit provides hands-on partnership and unparalleled industry insight to create new concepts from the ground up and evolve ideas into maturity. Our work together helps ensure an airtight business plan, a menu attuned to your target audience, a successful launch from day one, and on-target profits over that crucial first year.

Blue Orbit can also quickly and expertly diagnose what’s holding restaurants back from their potential and implement new ways of thinking, doing, and measuring results— from menu design to marketplace positioning— to get you back in the black in no time.

And Blue Orbit’s proven management practice performs the heavy lifting for you, creating the systems and structures your company needs to build a cohesive culture, run smoothly and efficiently, and reap the rewards that come from having the right people working together within the right system.

Led by Ray Camillo and Michael Maxwell, who each have more than 30 years of wide-ranging experience in the restaurant and hospitality industry, Blue Orbit helps you succeed by telling the hard truths, illuminating untapped opportunities, and creating the roadmap from good to great.

We’re a group that listens first, tailors our approach to your needs, and delivers a step-wise, iterative process that invites participation rather than dictates directives. In the end, we help launch your organization into a first-class operation, impressing investors, creating concepts, refining menus, motivating managers, and attracting the right customers along the way.

Ray Camillo

Founder & CEO

Ray Camillo is the Founder and CEO of Blue Orbit Restaurant Consulting with over 30 years of hospitality operations experience and 16 years of senior leadership experience in the hotel, restaurant, restaurant consulting, and gourmet food retail sectors.

During his 20 years of operating restaurants, hotel food & beverage outlets, and gourmet markets in positions ranging from line cook to Vice President, Ray discovered his most-tapped talent was his ability to create and grow restaurant concepts.


Restaurants are fun – fun to visit, fun to work in, fun to teach in, fun to talk about, and fun to create. But they can also be dangerous investments, terrible work environments, and breeding grounds for poor work habits and behaviors. Ray started Blue Orbit to share what has learned about creating concepts that work… and fixing concepts that are not practicing sound fundamentals. He is careful about who he works with and only brings aboard individuals that share or complement his passions. To him, Blue Orbit is a personal crusade to resurrect respect for those who choose to work in the hospitality industry as well as to disprove the sentiment that restaurants are dangerous investments.


Ray graduated with his MBA from Emory University with a concentration in finance and strategy but not before graduating from both The Culinary Institute of America’s culinary arts program and James Madison University’s Hotel Restaurant Management program. He loves “the business” and went into it on purpose. Working for companies like The Greenbrier Hotel, The Ritz Carlton, Peasant Restaurants, Clyde’s Restaurant Group, Liberty House Restaurants, and eatZi’s Market & Bakery, Ray has gathered some of the industry’s best practices and evolved them in ways as unique as each client’s business. Ray believes there are easier ways to make money than consulting… but the thrill of working closely with restaurants is too great a reward to bother with anything else.

Michael maxwell


Michael Maxwell joined Blue Orbit as a Partner in 2014 and has worked with Ray Camillo on various projects and in other businesses since 1994. Michael has over 36 years of hospitality operations and senior management level experience at some of America’s most celebrated and successful restaurant companies.

Michael graduated from Southern Polytechnic State University in 1981 with a degree in Industrial Engineering. His passion for restaurants flourished while working with Peasant Restaurants where he helped grow their Mick’s expansion chain as their Training Director.

Michael’s fun and fresh approach to restaurant operations served him well over his career as he worked with companies like Concentrics, The Fifth Group, Rio Bravo/Chevy’s, Cinebistro, Metrotainment, Rare Hospitality, Legal Seafood, and eatZi’s Market & Bakery, holding positions as District Manager, Director of Training, Operating Partner and General Manager. He has opened over 30 restaurants and implemented countless training and continuing educations programs.

Our Team

We begin and end each project by listening and collaborating with you to get you where you want to go. No two projects are alike and we pride ourselves on our ability to customize solutions that let you show off your creativity while grounding you with solid business fundamentals. Our team mixes, shapes and bakes your ideas into something that is fundamentally solid and viable. We enjoy what we do and we love making new friends along the way.