Blue Orbit Hospitality Consulting

Kitchen Training

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Can You Afford Consulting?

By January 2020 the restaurant business was getting crowded and hyper-competitive. Since about 2009, on the heels of the worst recession in most people’s memory, restaurants around the country struggled and failed. Panera Bread, Chili’s, Cheesecake Factory, Seasons 52, and Red Lobster were suspiciously still standing while higher quality mom-n-pop concepts were crushed to dust by the downturn. The sub-prime mortgage business disgusted the public.

Restaurant Resolutions in 2020

Restaurant Resolutions in 2020

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting 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 …

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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, …

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8 Reasons Why Small “Cockpit” Kitchens Make You Money

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Anyone who has opened a restaurant or is looking at doing so is faced with the high cost of occupancy. Whether you lease a space or purchase it outright, one way or another, 5% to 10% of your top line sales will go toward paying …

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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 last few years have seen a huge trend in big name chefs tackling the problem …

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5 Tools Everyone in the Restaurant Industry Should Be Using

Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting 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 …

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How Yelp and Other Review Sites Can Make or Break Your Restaurant Business

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 …

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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 corporations. They tend to charge a monthly fee, have abundant wifi, tons of meeting space, …

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Why a Restaurant is Your Next Successful Business

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   My son is a senior in high school and is trying to decide what to major in. He has chosen Business, but he wants to narrow it down a little further to make sure the school he chooses offers his concentration. Entrepreneurship is a …

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How to Run a Family Owned Restaurant and Stay Sane

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting   Let’s face it – the restaurant business is an emotional business.  Everyday you put your creation out there for everyone to evaluate, and you pray that people like it.  Pride in what you do drives strong emotions, and restaurant owners are often hurt easily and defensive. …

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