5 Things Real Estate Developers Should Know About Leasing to Restaurants

Over the years we’ve helped many restaurants and landlords work with each other and have seen ugliness on both sides. We’re often baffled at the lack of empathy each ...

Restaurant Fiscal Calendars – The Silver Bullet

One of the biggest problems we find when we’re trying to help struggling restaurants is that they can’t really “see” their business. Their managers work hard, often 70 to ...

Restaurant Gig Labor – A Solution to the Great Resignation

Every day, local and national news agencies report on the state of the labor market. Governments anchor their discussion on unemployment rate, citing moving average trends or comparing today ...

5 Reasons You Should Ask for Help

If you own a restaurant, now is not the time to “just survive” and hope things get better. Rising costs of ingredients, product shortages, added transportation charges, smaller labor ...

The Great Restaurant Labor Shortage…Will Be Over Shortly

The service to customer-expectation cycle has been spiraling down for decades. When service goes down, customer expectations go down with itthen service-offered achieves a new low and is met ...

Elevating Your Cocktail Program Above a Sea of Competition

      In dark basements, bright garden restaurants, hotel lobbies, food courts, and all spaces in between; great cocktail programs are popping up everywhere. Everyone is getting into ...
Michael Maxwell and Ray Camillo

It’s Our Company Culture That Makes Us the Right Choice

There are a lot of restaurant consulting companies out there and they come in all shapes and sizes. Some are good, some are not so good. Some solve your ...

Mother’s Day: The One Day Restaurateurs Cannot Afford to Mess Up

“The restaurant kept running out of food.” “The manager gave us free mimosas for seating us 45 minutes after our reservation, but they never made it to our table.” ...

Restaurant Lighting – 13 Philosophies

When creating a restaurant concept, the stage I look most forward to is design. We’re not designers but instead we get to work with different designers across the country ...

Avoiding Patio Nightmares

A few weeks ago, the temperature spiked from the regular 40 degrees at noon to a beautiful sunny 72, and it was SUNDAY. Without hesitation my brain screamed find ...

6 Pillars of Restaurant Ambience Management

When you think of ambience in a restaurant, or anywhere for that matter, you often consider things like music, lighting, temperature, smells, materials, and acoustics. Those are certainly components ...

Getting Guest Comfort Right

“Check Your LAMA!” was something a colleague drilled into my head many years ago. He had worked for Maggiano’s, and it was/is a reference to the four pillars of ...

Where to Invest Your Money in Restaurants – Post-COVID

The tea leaves have settled and it’s time to read them: The Pandemic has provided a Petri dish in which to test third party delivery services like Grubhub, DoorDash, ...

Optimism is Worth the Effort

So far, 2022 feels like quicksand. Stocks are frowning, my crypto wallets are shrinking into a pile of worthless electronic blips, mask mandates are back, restaurants are asking for ...

Why Restaurants Should Outsource Management

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting The two sides of our consulting business: launching new concepts and fixing/improving existing concepts. These have given us a ...

Happy New Year: 2022 Restaurant Trends

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting Everyone knew that the pandemic would change people; the way they shop, eat, and live their lives, but we didn’t know ...

Opening a Restaurant – Getting Started

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Another new year is almost upon us. You’ve made it through the tough parts of the pandemic and you’re ...

Opening a Restaurant – How Much Should You Pay for Your Rock-n-Roll Lifestyle?

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting So, you think you want to quit your job and open a restaurant…or become a rock star. Those are ...

5 Recommendations for Restaurant Music Management

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting I was dining at a popular Italian restaurant in a popular outdoor lifestyle shopping plaza at a popular time ...

Half Year Resolutions

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting It’s that time of year! Julyhalfway through the year the beginning of Q3. Somewhere in December most restaurateurs compile ...

The REAL Reason for The Great Restaurant Labor Shortage

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting There has been a lot of chatter lately about the first few dozen states cutting short the pandemic unemployment ...

Mergers and Acquisitions are for Independent Restaurants Too

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting M&A activity in large public chain concepts is well documented and thriving. In fact, Atlanta-based Roark Capital / Inspire ...

What Restaurant Should You Build in 2021?

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting Everyone has said for a year now that restaurants will not be the same when we come out of The Pandemic; ...

Evolving Technology’s Impact on Menu Development & the Surprising Benefits

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting       Technology has made many changes in the restaurant industry. One of these changes involves how we create and ...

Restaurant Business Plan: A Comprehensive Guide to Attract the Investors You Need

Mike Krebs – Project Manager, Blue Orbit Restaurant Consulting   In plain and simple terms, a restaurant business plan is a written document that outlines your restaurant’s goals and ...

Open A Restaurant With Killer Concept Development

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Did you know that 33% of restaurants don’t make it past the first year in business? Opening a restaurant ...

So, You Think You Know How to Run a Restaurant?

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Although the din of Auld Lang Syne has faded, we can still hear ZuZu saying, “Teacher says, every time ...

Why You Should Invest In A Restaurant

  Opening a restaurant should be a passion, not just a business venture you hope will make you money. The best kind of business to invest in is one ...

An Emerging Hybrid Restaurant Solution For Challenging Times

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting       The COVID-19 pandemic has disrupted many industries, especially restaurants. As lockdown rules keep changing, many restaurants ...
Holiday Pop-Up Bar

Upgrade Your Bar into A Handcrafted Holiday Pop-Up Bar

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting     Pop-up themed events are a popular concept around holidays that tap into people’s love of celebrating and enjoying drinks ...

A Restaurant Consulting Firm Can Help Both Landlords and Their Tenants

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Despite the troubles the global food industry is facing, restaurant tenants still have to pay rent. An NYC Hospitality ...

Ghost Kitchens: How Are They Driving Growth in the Restaurant Industry

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting       It would be an understatement to say that the COVID-19 pandemic has made things challenging for restaurants. Many ...

How Hotel Restaurants Struggle to Compete with Free-Standing Restaurants

Mike Krebs – Project Manager, Blue Orbit Restaurant Consulting Restaurants are more than a little ubiquitous in our world, and if you’re a hotel owner, you likely already know ...

How Landlords Can Protect Restaurant Rent Revenue

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Commercial landlords renting a restaurant space should know that every restaurant lease is unique. There is a balance to ...
food hall with greenery

The Key To Developing A Thriving Food Hall Concept

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Imagine this: It’s a vibrant Friday night, and some friends have decided to go out and unwind. Half the ...

How to Successfully Hire and Retain Staff

Mike Krebs – Project Manager, Blue Orbit Restaurant Consulting As more hospitality businesses continue to reopen and grow during the COVID life environment, we are all trying to figure ...
man in mask hands to go bag to guest

Connecting with Guests in a Mask Wearing Society

It is possible that we have all underestimated the importance of a smile in connecting with others. We spent months craving the experience of dining in restaurants and once ...

Opening A New Restaurant…NOW?!?

It’s the end of the 2020 Summer and COVID-19 is still running wild. Elections are on the horizon and, regardless of your political bent, moving left or right carries ...
Ray Camillo leading business meeting

Can You Afford Consulting?

By January 2020 the restaurant business was getting crowded and hyper-competitive. Since about 2009, on the heels of the worst recession in most people’s memory, restaurants around the country ...
woman handing to go food through car window

How to Configure Your Restaurant for Curbside Pickup

Unless you’ve been boycotting the steady stream of dreary news coming at us from all sides, you’ve probably heard how meal delivery services like Grubhub, Uber Eats, Door Dash, ...

Memorial Day Recipes

We've put together an all-American Memorial Day dinner for the whole family. Follow these directions and you'll be surrounded by happy faces and full bellies! ...
washing hands

How to Reopen Your Restaurant – Safely and Profitably

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting As states begin to allow businesses to reopen, most in 3 phases of lessening restrictions, all restaurant owners are scrambling to ...
man delivering food

What You Should Not Be Delivering: 5 Common Delivery Mistakes to Avoid

Whether you have been doing delivery since you opened, or you have recently launched a delivery program due to a global pandemic, there are five incredibly common mistakes we ...
the shining Jack

Staying Sane While You Wait

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting In my last blog, I outlined a step by step process for preparing to reopen your restaurants. Getting a handle on ...
come in we're open sign

What Do We Do Now? Creating a PLAN to Reopen

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting In the last few weeks, I have had some very difficult conversations with a lot of restaurant owners that I consider ...

Coronavirus / COVID-19 – Advice for Restaurant Owners

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting “Official” direction regarding how restaurants should – or are allowed – to handle COVID-19, changes by the hour. Takeout ...

Restaurant Resolutions in 2020

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting The holiday hubbub is settling down as Part-Time workers head back to school and holiday parties are in the ...
hot tea over bed of fall leaves

7 Restaurateur “Must Do’s” for September

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting You may feel all alone in an empty dining room but take comfort in the fact that almost every restaurant suffers ...
calculator with money and notepad

Restaurant Surcharges – Health Insurance vs. Tips

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting A few weeks ago, my wife and I ate San Francisco. A recurring line item on our checks was ...
bartender serving camera a cocktail

6 Out of the Box Qualities that Make Great Restaurant Employees

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting If you go to the internet looking for what makes a good employee, every site will tell you basically the same thing. ...
cut sandwich

Sandwich Trends of the Future

  I’m sure that you will agree that sandwiches are the greatest human invention of all time. Simply by putting some food in between two pieces of bread you ...

8 Reasons Why Small “Cockpit” Kitchens Make You Money

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Anyone who has opened a restaurant or is looking at doing so is faced with the high cost of ...

Restaurant Marketing – Tout Your Value Not Your Brand

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting For restaurants, online brand presence is everything…and so is the food and the service and the cleanliness and the ...

5 Things To Consider When Offering Outside Dining

Marcus Mitchell – Project Manager, Blue Orbit Restaurant Consulting Who doesn’t love to be outside in beautiful weather with an ice-cold drink in one hand, and a fork full ...

Delivery: Is It Right For Your Restaurant?

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting The obvious motivation for a restaurant to take on delivery service is to build sales. Third party delivery platforms ...

Healthy Menus Are Here To Stay

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting A couple of decades ago, to open a healthy-option restaurant was suicide. Menus were often free of fat and ...

Choose Ingredients Wisely to Reduce Food Waste

The USDA estimates that more than 30% of all food is wasted in the US. Much of that happens in the production and distribution phases but still, the last ...

The Seven Golden Rules of Restaurant Management

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting Rules for being a successful restaurant manager, now there’s a big topic.  Most people would probably list things like, control your ...

What Hiring Companies and Job Candidates Told Us in 2018

Chris Kauffman – Director of Talent & Recruiting, Blue Orbit Restaurant Consulting What Companies Told Us in 2018 With a unique involvement in the hiring process, we are in a ...

Built To Last: What You Can Learn From America’s Oldest Restaurants

  Many restaurants stay on a strict schedule of remodeling every 7 years to stay current and fresh. Some restaurant companies even plan to completely shut down and re-concept ...

9 Food Trends For 2019

  There are times where it seems everyone in the industry is talking about the same things. We’ve been keeping our ears to the ground and looking into the ...

Restaurants Who Want to Start Delivery

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting It’s obvious that the reason any restaurant might want to offer delivery is to build sales. Third party delivery ...

How Successful Restaurants Can Grow to Multiple Locations

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting There are two philosophies about growing a restaurant beyond the first unit: To create something special, get good at ...

What Restaurants Can Learn From Fan-Friendly Stadium Concessions

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Living in Atlanta, we all heard the buzz coming a year out from the 2017 opening of the new ...

5 Tools Everyone in the Restaurant Industry Should Be Using

  Operating a restaurant is not for the faint of heart. There are always 1000 things to do at the same time, and you can never take your eye ...

How Yelp and Other Review Sites Can Make or Break Your Restaurant Business

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting First let’s face the facts. We all search the internet to check out the restaurant scene anytime we visit a new city, ...

How to Properly Staff Your Restaurant for the Holidays

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting Let me begin by saying that staffing for the holidays is a year-round process.  Granting requested days off throughout the year ...

How to Incorporate Food and Beverage into Co-Working Spaces

  Co-working space is huge in the modern economy, with an estimated 3.8 million users worldwide by 2020. These spaces provide shared office space to small businesses, freelancers, and large ...

5 Key Ways to Grow Your Restaurant Business

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting We live in a world addicted to quick fixes with little emphasis on long range planning. Restaurateurs easily fall victim to people ...

Why a Restaurant is Your Next Successful Business

  My son is a senior in high school and is trying to decide what to major in. He has chosen Business, but he wants to narrow it down ...

How to Run a Family Owned Restaurant and Stay Sane

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 ...

The Pros and Cons of Using an Online Reservation System

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 ...
14 Common Misconceptions About Opening a Restaurant

14 Common Misconceptions About Opening a Restaurant

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting       Restaurants are fun, sexy, thrilling and everybody wants one. So much so that opinions about how ...

What’s Trending in Food & Beverage: Appetizers, Tapas & Small Plates

  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 ...

Becoming a Food Entrepreneur & Restaurateur: What You Should Know Before Taking the Leap

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 ...

What is a Food Hall, And Why Do People Love Them So Much?

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting The first time I heard the term “food hall” I replied “umexplain” What I got was something similar to ...
12 Quick Tips for Opening a Restaurant

12 Quick Tips for Opening a Restaurant

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 ...
5 Ways to Promote Your Restaurant for Labor Day Weekend

5 Ways to Promote Your Restaurant for Labor Day Weekend

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 ...
Food Trucks: The Current State of Mobile Food and Beverage

Food Trucks: The Current State of Mobile Food and Beverage

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 ...
A Panel of Experts: Actionable Tips for Hiring Restaurant Employees

A Panel of Experts: Actionable Tips for Hiring Restaurant Employees

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 ...
Tip Credit Applied to Minimum Wage - Not as Evil as it Sounds

Tip Credit Applied to Minimum Wage – Not as Evil as it Sounds

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting Many people view tip credit as “just another way for the greedy restaurant owner to line their pockets with cash.” Servers ...
How Fast Casual Dining Spaces Can Use Cutting-Edge Technology

How Fast Casual Dining Spaces Can Use Cutting-Edge Technology

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 ...
Top 20 Blogs For Restaurant Owners to Follow

Top 20 Blogs For Restaurant Owners to Follow

  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 ...
Our Restaurant Consultants on July 4th: Food & Beverage Family Memories

Our Restaurant Consultants on July 4th: Food & Beverage Family Memories

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 ...
An Inspired Fried Chicken Recipe to Add to Your Menu this Independence Day

An Inspired Fried Chicken Recipe to Add to Your Menu this Independence Day

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 ...
2 Seasonal Cocktail Recipes to Celebrate Independence Day in Your Restaurant

2 Seasonal Cocktail Recipes to Celebrate Independence Day in Your Restaurant

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 ...
4 Quick Ways Restaurant Owners in Beach Towns Can Capitalize on Summer Vacationers

4 Quick Ways Restaurant Owners in Beach Towns Can Capitalize on Summer Vacationers

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 ...
Restaurants are Saving Retail: How to Ensure Success of Food-Driven Real Estate Developments in 3 Simple Ways

Restaurants are Saving Retail: How to Ensure Success of Food-Driven Real Estate Developments in 3 Simple Ways

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 ...
20 Myths about Restaurant Consultants Debunked

20 Myths About Restaurant Consultants Debunked

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 ...
Freshen Up Your Menu with this Healthy, Summer Salad Recipe | Blue Orbit Restaurant Consulting

Freshen Up Your Menu with this Healthy, Summer Salad Recipe

  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 ...
75 Food Halls in America: The Growing Mixed-Use Real Estate Development Trend

75 Food Halls in America: The Growing Mixed-Use Real Estate Development Trend

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 ...
Worst Advice for Restaurant Owners

The Worst Advice We’ve Ever Heard for Restaurant Owners

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting As restaurant consultants, we are often in a position to offer adviceand to hear some zingers of both good ...
woman on computer

How Restaurant Owners and General Managers Can Write a Great Employee Developmental Plan in 5 Easy Steps

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting   For restaurant owners and general managers, the process of creating a restaurant employee developmental plan is very similar to writing ...
two women in a meeting

6 Secrets to Hiring the Best Restaurant General Manager

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting   The general manager of a restaurant is the most crucial position in the entire business. The chef usually gets the ...
outdoor food stall

Why You Should Create a Pop-Up Restaurant or Bar Concept

  A pop-up is simply a temporary bar or restaurant, usually focused on a particular chef or style of cuisine. Sometimes pop-ups will share space or even take over ...
woman holding moon ball

10 Exciting Food Trend Predictions for 2018

  We are in and out of restaurants all of the time, talking with our clients about what works and what doesn’t, what their guests are asking for, and ...
outdoor restaurant seating

How to Maximize Restaurant Seating

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Did you know that an empty seat can cost you between $.45 – $1.50 for every minute it remains ...

4 Things I Learned During My Year with John C. Portman Jr.

    I met John Portman in 2014 on the day of his 90th birthday. He had begun the process of repurposing the 230 Peachtree Tower into office space ...
beautiful bar

The 5 Biggest Mistakes You’re Making in Running Your Bar

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting A successful bar does not happen by putting big personalities who like to talk about spirits in a dark room full ...

Recipe Edition: Michael’s Famous Mulled Wine Tart

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting Crust Ingredients 1 1/2 Cup Flour 1 Tablespoon Sugar 1/8 Teaspoon Salt 1/2 Cup Unsalted Butter 3-4 Tablespoons Cold Water Crust Preparation ...
server holding tray with check

5 Brilliant Best Practices to Maximize Your Restaurant’s Sales During the Holidays

Ray Camillo – CEO, Blue Orbit Restaurant Consulting The holidays are coming and holidays generally spur people to spend money in ways that they wouldn’t do otherwise. Folks are ...
confetti celebratory glass clink

6 Steps to Create a Fun and Profitable New Year’s Eve Menu

  Valentine’s Day, Mother’s Day, New Year’s Eve these are the days that really test a restaurant’s staff. Is your mise actually, really, and truly en place? Being ready ...
gift card close up

5 Ways to Sell More Gift Cards This Holiday Season

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting Often, I run across restaurant managers who find that selling gift cards is more trouble than it’s worth. People want to ...
woman wrapping a gift

5 Great Holiday Gifts for Your Managers that Aren’t Cash

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting In almost every scenario that requires motivation, we see more and more that cash gifts simply don’t work. Cash gifts don’t ...
hostess helping a guest

6 Things Your Host is doing to Turn Away Customers

Ray Camillo – CEO, Blue Orbit Restaurant Consulting We all know the importance of the first impression and how we’re impacted by someone’s appearance, demeanor and general interaction with ...
thumbs up

How to Ace Your Health Inspection Every Time

  “Mango” was the code word at one of my first kitchen jobs. It signaled that the health inspector had arrived and we had to stop what we were ...
love balloon script

Why Love is the Magic Ingredient for Restaurants

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting What’s love got to do with it? Asking the question “is there any place for love in business?” is like asking ...
calculator closeup

4 Undeniable Reasons Why You Should Switch Your Kitchen to the Metric System

  Put down that 2/3 cup and walk away.   When I was in fifth grade (sometime in the 80s), my class learned that the United States would soon ...

Restaurant Opening: The Essential Kitchen Training Documents

Ray Camillo – CEO, Blue Orbit Restaurant Consulting       When opening a restaurant, it seems only right to document and put in place a structured training agenda that ...
seasonal vegetables

Seasonal Menus

  Ray Camillo – Blue Orbit Restaurant Consulting Seasonal menu changes are fairly common and, for some, an easy task taken on by the Executive Chef in house. For ...
chef working in kitchen

How to Cook At Home Like A Chef

  The first question out of a person’s mouth every single time when they find out that I am a chef is, “Do you cook at home?” The answer ...
coffee cocktail

Sipping Your Dessert: How to Create the Ultimate Sweet Winter Drink

Ray Camillo – CEO, Blue Orbit Restaurant Consulting We seem to be going back and forth lately on what to serve for dessert. Some restaurants are completely ignoring the ...
fancy cockatil

To Happy Hour or Not to Happy Hour

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting I embrace the Urban Dictionary’s definition of happy hour: “Where the worst selling and nastiest tasting alcoholic beverages are sold for ...
sign that says local

2017 Food Trends

Ray Camillo – CEO, Blue Orbit Restaurant Consulting 2017 is already promising to be a very exciting and interesting year. We’ve noticed some trends in the industry that we ...
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 ...
recycle icon on smartphone

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 ...
vinyl record close up

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 ...
dual monitor set up

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

  So what is really expected of you on the web? Being a hospitality consultant would suggest that I have high expectations for most dining establishments and might even ...
battered stop sign

Food Trends that Won’t Make it in 2016

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting We’ve talked about cronuts  and the farm-to-table movement before. We loved and embraced them, but along with a few ...
popcorn

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 ...
magnifying glass over text that reads frequently asked questions

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 ...
stacked balancing river stones

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 ...
stack of fresh bread

Carbs are Making a Comeback

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Menus in general are moving towards accommodating diet demands without having the “healthy” section stick out like a sore ...
stairs against a plain wall

From Line Cook to Restaurant Consultant

Ariel Worbler – Blue Orbit Restaurant Consulting A good restaurant consultant has been in your shoes and the shoes of every person in your restaurant. We didn’t wake up ...
meal prep tools

“Housemade” – Five Items You Should be Making In-House

Ariel Worbler – Blue Orbit Restaurant Consulting Is it possible to make everything in your kitchen from scratch? Yes, of course it’s possible, but does it make sense for ...
woman typing on tablet keyboard

Who should you write a Restaurant Business Plan for?

When it comes time to sit down and draft all of the budding ideas you have for your upcoming restaurant, you have to stop and think – who am ...
knife stuck in a log

Top 10 Restaurant Killers

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting For some reason many in our midst seem to have uncanny insight into the legendary failure rates for restaurants, ...
beer taps

The Best Approach to Fast Casual Booze

Ray Camillo – CEO, Blue Orbit Restaurant Consulting “I’ll have another round” is not something you typically hear at Moe’s or Mi Piada. That’s because there is typically no ...
open book side view

The Employee Handbook (it’s more than a coaster)

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Up until now, I’ve shied away from an important topic that each restaurant owner (I don’t care how big ...
mistake written on a label

Top Ten Mistakes Made By Restaurants

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting There are plenty of things that cause restaurants to struggle including poor location, the wrong food for the wrong ...
person using calculator and notebook

Shoestring Restaurants – Is Planning Overrated?

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Almost everyone we talk to that wants to open a restaurant comes to us with a shoestring budget.  We ...
open sign on a chain

How to Open a Restaurant

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting If you Google “how to open a restaurant”, you’ll find a ton of information much/most of it relevant and ...
fully stocked back bar

New Life from Old Spirits

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Hand crafted mixed drinks have been the driving force behind the evolution of most metropolitan area bars for the ...
woman writing and working with calculator

Restaurant Accounting

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting This is the kind of stuff that puts most people to sleep but can save a restaurant from certain ...
typewriter with a page that says sharing

How to Best Manage Restaurant Tip Share

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting As far as a restaurant’s profitability goes, the lowest of the low hanging fruit is often found in a ...
waiter handing out wine to table

What’s the Best Table Service Model? [Hint: Give Power to the Servers]

Ray Camillo – CEO & Founder, Blue Orbit Restaurant Consulting Truly the best service involves giving your servers what they want: power. I believe folks are motivated by a ...
army drill sergeant yelling at cadet

Restaurant Training

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Folks often ask us to help them with “training”..but  what does that mean?. Teaching someone how to do something ...
aerial view of people eating burgers

Why Hand Food (for Dinner) is Here to Stay

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Whether working in a garage, on Wall St. or in an operating room, we all need fuel when we’re ...
chef knife on cutting board with fresh herbs

What is the Best Chef’s Knife?

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting People often ask me, “What’s your favorite knife for a professional kitchen?” It always makes me pause because there ...
matrix

Why Kitchen Software Has Its Place

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting It’s nothing new to say that the restaurant business is hard work. The Chef’s job is particularly difficult as ...
man opening wine bottle

Dine and Whine

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting I pulled this morsel from chef Graham Duncan’s blog “From the Kitchen: Graham Duncan” and couldn’t resist throwing in my two ...
all hands in

A Strong Team Is One That Trusts Its Leader

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting I recently had the opportunity to sit in on a planning meeting at a major corporation.  They were rolling out a ...

Pastrami “Overhead” Sandwich

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting There isn’t much better than a big fat pastrami sandwich. I’m talking about the 16 ouncersyou knowthe 7th Avenue ...

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