Host Training - Blue Orbit Restaurant Consulting

Restaurant Gig Labor – A Solution to the Great Resignation

Consulting, General, Hospitality Consulting, Kitchen Ops, Leadership, Menu, Service / By Ray Camillo

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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The Great Restaurant Labor Shortage…Will Be Over Shortly

General, Hospitality Consulting, Random Stuff / By Ray Camillo

The service to customer-expectation cycle has been spiraling down for decades. When service goes down, customer expectations go down with it…then service-offered achieves a new low and is met again with a new lower bar to clear. Each generation blames the next for their sloth, self-loathing, and stunted ambition. I was born in the mid-sixties

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Mother’s Day: The One Day Restaurateurs Cannot Afford to Mess Up

Consulting, Leadership, Service / By Ray Camillo

“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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Restaurant Resolutions in 2020

General, Hospitality Consulting, Random Stuff / By Ray Camillo

The holiday hubbub is settling down as Part-Time workers head back to school and holiday parties are in the rearview. Hopefully, your restaurant has fared well and all of your planning to deliver record-setting performance has paid off. But now what? Quarter 1 is notoriously abysmal and there is often a bit of a hangover

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Choose Ingredients Wisely to Reduce Food Waste

General, Kitchen Ops, Menu, Random Stuff / By Ray Camillo

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 last few years have seen a huge trend in big name chefs tackling the problem of food waste in restaurants. It’s an issue that chefs and restaurant

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9 Food Trends For 2019

General, Menu, Random Stuff / By Ray Camillo

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 as well. Here are the top food trends everybody will be talking about in 2019. CBD-infused Everything – Although still illegal under federal law, in the

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How Successful Restaurants Can Grow to Multiple Locations

Consulting, Hospitality Consulting, Leadership / By Ray Camillo

There are two philosophies about growing a restaurant beyond the first unit: To create something special, get good at it, then try to do it again To create a model from the beginning that is built to grow Both have their merits and flaws. By creating something with love and that makes the owner happy,

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How to Properly Staff Your Restaurant for the Holidays

Consulting, Leadership, Random Stuff / By Ray Camillo

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 employees sets you up for a more flexible staff during the holidays. However, there are some additional things you can do to make sure

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12 Quick Tips for Opening a Restaurant

Consulting, General, Hospitality Consulting, Kitchen Ops, Leadership, Menu, Random Stuff, Service / By Ray Camillo

We’ve asked our top restaurant consultants what they recommend when opening a new restaurant. They provided such great feedback that we compiled it all into this all-in-one resource for you! So, below you’ll find 12 quick tips for opening a restaurant. Enjoy! Meet Our Panel of Expert Restaurant Consultants: Ray Camillo – Founder & CEO,

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A Panel of Experts: Actionable Tips for Hiring Restaurant Employees

Consulting, General, Hospitality Consulting, Leadership, Random Stuff / By Ray Camillo

We’ve asked our top restaurant consultants what they recommend when recruiting and hiring for various restaurant staff positions. They provided such great feedback that we compiled it all into this all-in-one resource for you. So, below you’ll find actionable tips for hiring restaurant managers, chefs and cooks, wait staff and host staff, and bartenders. Enjoy!

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