Service

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 80 hours per week. They enact policies to cut staff when its slow or they endlessly pursue cheaper ingredients and/or portion control, but efficiency often proves …

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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 to a year ago. Business owners lament generational work ethic variances. Progressives blame a lack of career advancement opportunities while Conservatives blame liberal child rearing strategies …

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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 the cocktail business, and many are becoming particularly good at it. This phenomenon is making it harder than ever to rise to the top and gain …

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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.” “It took 25 minutes for a server to greet our table.” “Apparently water and iced tea refills are forbidden on Mother’s Day.” These are all lines …

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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 see restaurateurs making. Selling food that does not travel well. When your chef puts up a plate in the kitchen, you know that food will be …

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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 “EE Benefits Surcharge” or “SF Mandates” charge. My first reaction was, “hey… why do I have to pay for employee benefits…isn’t that the restaurant’s problem?” It …

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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. You should hire people who are committed, confident, reliable, positive, hardworking, team oriented and proactive. And it makes sense, who wouldn’t want those people in their business? However, I …

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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 to evolution, all humans are now born with a smart phone in their hand, so restaurant reservations automatically evolved to online apps to accommodate that new …

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