Blue Orbit Hospitality Consulting
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting It’s that time of year! July…halfway through the year… the beginning of Q3. Somewhere in December most restaurateurs compile a list of things they want to accomplish for the year, vowing to use the “down time” after the holidays to regroup and get ready for …
We’ve put together an all-American Memorial Day dinner for the whole family. Follow these directions and you’ll be surrounded by happy faces and full bellies!
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 hippy food… Moosewood in Ithaca, NY or Greens and Knead Your Bread in San Francisco. Sugar …
Many restaurants stay on a strict schedule of remodeling every 7 years to stay current and fresh. Some restaurant companies even plan to completely shut down and re-concept periodically in order to always be new. While being fresh-faced and trendy is definitely one path to success, especially in the era of Instagram, there is …
Built To Last: What You Can Learn From America’s Oldest Restaurants Read More »
Operating a restaurant is not for the faint of heart. There are always 1000 things to do at the same time, and you can never take your eye off the ball. Still, there is hope! It can be a fun and very rewarding business to be in if you find the right tools and …
5 Tools Everyone in the Restaurant Industry Should Be Using Read More »
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 or we just want to try something new. Put the question in your search engine and …
How Yelp and Other Review Sites Can Make or Break Your Restaurant Business Read More »
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 list because customers gravitate towards the familiar, especially when they are spending $20-$30 for an entrée. Restaurants need to sell what their customers want, so it’s …
What’s Trending in Food & Beverage: Appetizers, Tapas & Small Plates Read More »
Ray Camillo – CEO, Blue Orbit Restaurant Consulting I suppose binge watching is a bit healthier than binge eating. Food documentaries have had somewhat of an uprising the past few years, much due to the “farm-to-table” movement, a focus on a healthier, more sustainable diet and of course, Netflix. Where else can you find all …