Blog for Restaurant Owners | Blue Orbit Hospitality Consulting

food hall with greenery

The Key To Developing A Thriving Food Hall Concept

How to Successfully Hire and Retain Staff

man in mask hands to go bag to guest

Connecting with Guests in a Mask Wearing Society

Opening A New Restaurant...NOW?!?

Ray Camillo leading business meeting

Can You Afford Consulting?

woman handing to go food through car window

How to Configure Your Restaurant for Curbside Pickup

washing hands

How to Reopen Your Restaurant - Safely and Profitably

man delivering food

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

the shining Jack

Staying Sane While You Wait

come in we're open sign

What Do We Do Now? Creating a PLAN to Reopen

Coronavirus / COVID-19 - Advice for Restaurant Owners

Restaurant Resolutions in 2020

hot tea over bed of fall leaves

7 Restaurateur “Must Do’s” for September

calculator with money and notepad

Restaurant Surcharges – Health Insurance vs. Tips

bartender serving camera a cocktail

6 Out of the Box Qualities that Make Great Restaurant Employees

8 Reasons Why Small “Cockpit” Kitchens Make You Money

Restaurant Marketing - Tout Your Value Not Your Brand

5 Things To Consider When Offering Outside Dining

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Did you know we specialize in menu development? Craft cocktails, full service, fast-casual, and bakery. Our chefs, mixologists and gourmet retail experts are ready to help you launch menus that get noticed, win new customers...and keep them. Link in bio to learn more!

#funfactfriday • Antoine’s has been owned by the same family since 1840. Today it is owned and operated by fifth generation relatives of the original founder, Antoine Alciatore.

#wisdomwednesday • The road to success is full of obstacles; Blue Orbit is here to help.

The wait staff in a restaurant is often getting hit from all sides – management, guest and cooks – throughout the course of their day, so they need to be chameleons. To the guest they must be patient, kind, confident and subservient. To a manager, they need to move with pace, be even keel, take direction and teach others. To a cook they need to be thick skinned. The candidate that graciously works on the task until complete can handle the job. And the one that can graciously work on the task WHILE chatting with you to distract you from noticing whether or not they’re doing it right is PERFECT.

We recently enjoyed a charcuterie board at @theexpatathens and we just had to give it a shoutout for #menumonday

This #wisdomwednesday quote’s got us motivated! Got a restaurant idea? Pursue it!! Then give Blue Orbit a call!

Every situation is different. Every restaurant is different. Every leadership team, org structure, reasons for going into business, or set of long term goals is different. While we pull from our experience as restaurateurs and consultants to quickly identify problems and solutions, we insist on collaborating, postulating, and refining our ideas to make sure the solution is tailored to the client’s needs. We’re not cheap, but our answers get results and generate perpetual profit that quickly dwarf our fees.

This #menumonday’s repost from @twourbanlicks • We enjoyed an amazing dinner here this weekend and the scallops were incredible! • There’s a very good reason why our jumbo scallops dish has stayed on the menu since day 1! Perfectly seared and served over creamy Gouda grits, swimming in a savory smoked tomato broth and topped with zesty Pico de gallo. 🧐 • #atleats #scallops #atlfoodies #atlfoodie #atlrestaurants

#funfactfriday • seasonal menus bring opportunities to refresh your kitchen, bring in more guests, spice up your social media, and so much more!

Make that to do list and stick to it! Start your week with achievable goals and you will find yourself spending your hours more productively and avoiding wasting the days with menial, busy work tasks.

While we take on management contracts and are willing to stick around as long as you need us, our goal is to eventually ween you off of us. We never set out to be a permanent line item on your income statement. It runs counter to the main reason we exist: to help restaurateurs start, grow and thrive. Being a parasite on your business does not promote fiscal health, so we don’t want you to become addicted to – or dependent on – us. We do, however, want to be your go-to resource when you get stuck or need help.

Repost from @alonsbakery for #menumonday • Wine pairing because we’re fancy💅🏽 Try this delicious Chateau Pegau Maclura with our bangin Meyers Roast Beef sandwich for a lunch to remember🙇🏽

It’s almost the weekend!! And that calls for a little #funfactfriday tidbit. Who knew #sanfrancisco had this many restaurants? Comment your favorite #sanfran restaurant below!

fresh content for #businesstiptuesday • new blog link in bio!

Repost from @bellinaalimentari • this #menumonday we’re giving some #clientlove ...so many “pasta-bilities”

#funfactfriday • we have a new and improved website!! We worked with @treebirdbranding to build our new site and we couldn’t be more pleased! Be sure to check it out!🪐

#wednesdaywisdom • commit to your dreams - we’re here to help! Give Blue Orbit a call today!

#businesstiptuesday • eye contact with guests was critical even before putting on a mask 👀

For today’s #menumonday we’re giving a shoutout to The Local in Boise, ID. After a long flight, that loaded mac n’ cheese with carnitas really hit the spot!

We’re in Idaho!! Testing some incredible cocktails by @factsbymax 🍸#cheers

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