Blog for Restaurant Owners | Blue Orbit Hospitality Consulting

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

How Hotel Restaurants Struggle to Compete with Free-Standing Restaurants

How Landlords Can Protect Restaurant Rent Revenue

food hall with greenery

The Key To Developing A Thriving Food Hall Concept

How to Successfully Hire and Retain Staff

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Connecting with Guests in a Mask Wearing Society

Opening A New Restaurant...NOW?!?

Ray Camillo leading business meeting

Can You Afford Consulting?

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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

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Restaurant Surcharges – Health Insurance vs. Tips

bartender serving camera a cocktail

6 Out of the Box Qualities that Make Great Restaurant Employees

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While Ghost Kitchen may sound like the name of a new reality show about haunted restaurants, it actually refers to restaurants that operate on a delivery-only basis. This trend represents a pivoting period for restaurant owners to help them survive during these difficult times. Link in bio to read more!

Repost from @five_daughters_bakery for #menumonday 😍 • I wish I could quit you 😛 LAST chance to snack on these sweet November gems before December holiday flavors drop tomorrow! Almost goodbye to Chocolate Pumpkin Cheesecake, Molasses Pecan Pie, Wild Huckleberry, Gimme S’mores, and White Chocolate Mocha 😭 Donut walk, run and put one in your belly today!! 🧡

The term Black Friday was first coined in Philadelphia in the 60s, when shoppers and tourists would fill the city between Thanksgiving and the Army-Navy football game. The police called it Black Friday because of the long hours of dealing with the crowds. Over time, retailers took the name Black Friday to mark the holiday when stores went from red to the black. Source: NYTimes

Happy Thanksgiving! From, The Team at Blue Orbit

Happy DrinksGiving! We may not be gathering in person this year, but we can certainly share a cocktail or two over zoom with the crew! • Did you know DrinksGiving -the celebration of coming home the eve of Thanksgiving and catching up over drinks- has been around for decades yet the term was coined in 2007? Who doesn’t love an excuse to celebrate with those closest to them? Cheers!

It is necessary to select restaurants that work well together and cover all the needs of the community served. They must visually tell a story that resonates with the community while providing food and beverage options in the categories and price ranges that the targeted consumer demands. The operators should be vetted for soundness in operating practices, name recognition, quality of food and service, and their “excitement” factor. The curation process also sorts out true innovators from trend followers. This provides for greater longevity of the concepts.

Repost from @alonsbakery for a #clientlove #menumonday • Start your #thanksgivingweek off right with a #sociallydistanced picnic curated by Alon’s Bakery’s fabulous assortment of goodies!

#funfactfriday • There’s not a right or wrong time to get started on your restaurant dream. Just know what no matter when you begin, Blue Orbit is here to help.

Be confident in your abilities to figure out the obstacles standing in your way. It’s ok to learn as you go. #wisdomwednesday

On October 12, 2020, as Tamarack Ski Resort received its first giant snow of the season, Blue Orbit led the opening of The Reserve restaurant. Our work at Tamarack began almost 2 years ago when we were contracted to create and open 8 different food and beverage outlets for the resort. The Reserve's name pays homage to the Central Idaho Dark Sky Reserve and the décor reflects that theme with constellation like wallpaper, upholstery in rich dark blues and an array of twinkling lights overhead. The food elevates peasant cooking styles and ingredients of the Mediterranean region with a heavy nod to Northern Italy, Spain, and Greece. The bar celebrates Italian classics like the Negroni and uses a variety of amaros to add depth to other cocktail bar classics, while also featuring a well curated wine list of domestic and Italian treasures. Residents at Tamarack have been singing their praises of the restaurant since opening and we look forward to a highly successful winter season. The Blue Orbit Team will be returning to Tamarack in December to open a Diner and a Food Hall.

Repost from @zynodoa for a #clientshoutout #menumonday Is it happy hour yet? • Our new crush- HARVEST cocktail with chai infused Laird’s Apple brandy, Cardamaro, pear nectar and Big Fish cider. Fall in a glass! #cardamaro #fallcocktails #alfrescodining @big_fish_cider @lairdsapplejack @gurleydrinks

It’s a Blue Orbit travel day!

#wisdomwednesday

There are plenty of things that cause restaurants to struggle including poor location, the wrong food for the wrong area, bad lighting, uncomfortable seats, smelly beer-soaked floors, difficult parking, or even embezzlement…. to name a few. Our list, however, focuses on things that are not so obvious that we know to be critical to a restaurant’s success… and we see them over and over. #linkinbio to read more!

We’re bringing you a delicious cocktail recipe this #menumonday • • • Smoked Sage Fizz - Bourbon - Lemon Juice - Sage Ginger Simple - Egg White - Garnished w/ Charred Sage

#funfactoftheday

Stay spicy my friends 🔥

During times like this, it is important to remember that we are at our best when we are united. In the workplace and in life, we are better together.

Hiring a restaurant concept development firm could mean the difference between messy evictions and higher rent collection. Link in bio!

Where in the world is Blue Orbit?? We’ve got something very exciting in the works. Stay tuned!

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