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, or we are looking for a place for a celebration Read More
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 and keeping your staff balanced between full and part time Read More
Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting 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 Read More
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 walking through the door with the next great program that Read More
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting 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 a Read More
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 evaluate, and you pray that people like it. Pride in Read More
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 to evolution, all humans are now born with a smart Read More
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Restaurants are fun, sexy, thrilling and everybody wants one. So much so that opinions about how hard it is to open and run one are everywhere with nary Read More
Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting 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 Read More
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 be a Reservist) in hospitality. My first job was Read More
