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 “biology.” But, in the last few years, everything has […]
The Pros and Cons of Using an Online Reservation System Read More »
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 as a dishwasher, and I have spent time in almost every restaurant position. Cook, server, bartender, runner, busser, chef, manager, general manager, area manager, vice president, owner.
Becoming a Food Entrepreneur & Restaurateur: What You Should Know Before Taking the Leap Read More »
The first time I heard the term “food hall” I replied “…um…explain…” What I got was something similar to how a parent might describe a mall food court to a seven-year-old: “A collection of small restaurants, usually on the ground floor of a building with shopping, where typically seating is shared and no dining options
What is a Food Hall, And Why Do People Love Them So Much? Read More »
The term “consultant” – restaurant or otherwise – conjures images of slickster snake oil salesman preying on businesses in distress, bent on draining precious cash reserves before an inevitable failure. Indeed, there are some out there that make a living by cooking up problems that don’t exist, scaring their targets to death while holding up
20 Myths About Restaurant Consultants Debunked Read More »
While the US food hall trend may have started in New York, it’s now sweeping across America. With major food-focused real estate developments such as Eataly and chef Todd English’s Plaza Food Hall opening in New York in 2010, food halls area launching in other US cities from Atlanta to Seattle. This gourmet, casual dining
75 Food Halls in America: The Growing Mixed-Use Real Estate Development Trend Read More »
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 and a Hotel Indigo. I was in the boardroom with my Blue Orbit Restaurant Consulting team to try and win the right to develop and direct the food
4 Things I Learned During My Year with John C. Portman Jr. Read More »
A successful bar does not happen by putting big personalities who like to talk about spirits in a dark room full of people. It requires careful crafting in it’s infancy and constantly focused maintenance every day of its life. Employee turnover, shifts in the economy, changes in neighborhoods and ever evolving trends present constant challenges.
The 5 Biggest Mistakes You’re Making in Running Your Bar Read More »
“I’ll have another round” is not something you typically hear at Moe’s or Mi Piada. That’s because there is typically no one to say it to. When deciding to enjoy an adult beverage, fast casual restaurants are not the first places that come to mind… if for no other reason than they’re not where you
The Best Approach to Fast Casual Booze Read More »
