Blue Orbit Hospitality Consulting

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chef in an open kitchen

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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