Blue Orbit Hospitality Consulting

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4 Lessons Every Chef Will Learn by Working in an Open Kitchen

Ray Camillo – CEO, Blue Orbit Restaurant Consulting Kitchens are opening up everywhere. Restaurants are trading in the swinging doors for clean, crisp counters that aren’t just displaying the final dishes guests are ordering, but also showcasing the entertainment of the chopping, slicing, sautéing, and saucing. When some people think of a functioning kitchen they …

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How to Make Positive Changes Towards Food Sustainability (And What Not to Do)

Ray Camillo – CEO, Blue Orbit Restaurant Consulting In 2015, there was a string of news articles detailing the ethical changes that some of the largest chain restaurants are making to their menus. Taco Bell recently vowed to be the first fast food chain to serve cage-free eggs by the end of 2016. McDonalds, Starbucks, …

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Oldies, but Goodies

Ray Camillo– Founder & CEO, Blue Orbit Restaurant Consulting How many times did we hear “eat your vegetables” or more specifically, “eat your Brussels sprouts” and immediately respond with a sighed, “EWW”. The idea of eating chicken liver, or any other kind of organ, was disgusting, cruel and inconceivable in our past. Now it seems …

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You Should be Able to Answer These 3 Questions About Your Restaurant’s Online Presence

Ray Camillo – CEO, Blue Orbit Restaurant Consulting So what does a hospitality consultant really expect from you on the web? Being a hospitality consultant would suggest that I have high expectations for most dining establishments and might even be considered a “food snob”. The truth is I enjoy eating at all types of restaurants …

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Food Documentaries: Which Ones to Watch and Why

Ray Camillo – CEO, Blue Orbit Restaurant Consulting I suppose binge watching is a bit healthier than binge eating. Food documentaries have had somewhat of an uprising the past few years, much due to the “farm-to-table” movement, a focus on a healthier, more sustainable diet and of course, Netflix. Where else can you find all …

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Questions You Should Always Ask Your Kitchen Hires

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Back of the house hiring can be an exhausting process that doesn’t always yield the results you were hoping for. As a restaurant manager, you might often find yourself interviewing people on the spot with little to no preparation or research done on the candidate. …

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Bowl Control: Balancing Portions in a New Way

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting From sit-down dining to “create your own” fast food concepts, bowls are popping up everywhere. Chipotle has been featuring bowls for quite some time now as a lighter alternative to their burrito. Instead of getting everything wrapped up in a massive flour tortilla you get …

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