portion control

The Pros and Cons of Using an Online Reservation System

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting   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 …

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What’s Trending in Food & Beverage: Appetizers, Tapas & Small Plates

  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 …

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stacked balancing river stones

Bowl Control: Balancing Portions in a New Way

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting From sit-down dining to “create your own” fast food concepts, bowls are popping up everywhere. Chipotle has been featuring bowls for quite some time now as a lighter alternative to their burrito. Instead of getting everything wrapped up in a massive flour tortilla you get …

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