A Blog from our Expert Team of Restaurant Consultants

5 Things To Consider When Offering Outside Dining

Marcus Mitchell – Project Manager, Blue Orbit Restaurant Consulting   Who doesn’t love to be outside in beautiful weather with an ice-cold drink in one hand, and a fork full of incredible food in the other? Throw in some good Read More

Healthy Menus Are Here To Stay

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   A couple of decades ago, to open a healthy-option restaurant was suicide. Menus were often free of fat and full of lettuces, grains and juices. They came off as Read More

Choose Ingredients Wisely to Reduce Food Waste

Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting   The USDA estimates that more than 30% of all food is wasted in the US. Much of that happens in the production and distribution phases but still, the Read More

9 Food Trends For 2019

Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting There are times where it seems everyone in the industry is talking about the same things. We’ve been keeping our ears to the ground and looking into the future Read More

How to Incorporate Food and Beverage into Co-Working Spaces

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