Blue Orbit Hospitality Consulting

Restaurant Management

delivering bag of food to curbside pickup

How to Configure Your Restaurant for Curbside Pickup

Unless you’ve been boycotting the steady stream of dreary news coming at us from all sides, you’ve probably heard how meal delivery services like Grubhub, Uber Eats, Door Dash, or even Postmates are struggling to turn a profit. On the delivery company’s side, their models are proving unsustainable despite the pandemic’s effect on delivery demand.

washing hands in a restaurant bathroom sink

How to Reopen Your Restaurant – Safely and Profitably

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting As states begin to allow businesses to reopen, most in 3 phases of lessening restrictions, all restaurant owners are scrambling to decide what to do. Questions like “can I afford to reopen my dining room with only 10% capacity”, “when will we go to phase 2 and …

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server holding out paper bag full of food

What You Should Not Be Delivering: 5 Common Delivery Mistakes to Avoid

Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting Whether you have been doing delivery since you opened, or you have recently launched a delivery program due to a global pandemic, there are five incredibly common mistakes we see restaurateurs making. Selling food that does not travel well. When your chef puts up …

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Staying Sane While You Wait

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting In my last blog, I outlined a step by step process for preparing to reopen your restaurants. Getting a handle on your finances, applying for aid and re-engineering your business to be bulletproof are all important tasks that need to get done, but it looks like that …

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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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server dropping off food at table

Restaurant Surcharges – Health Insurance vs. Tips

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   A few weeks ago, my wife and I ate San Francisco. A recurring line item on our checks was “EE Benefits Surcharge” or “SF Mandates” charge. My first reaction was, “hey… why do I have to pay for employee benefits…isn’t that the restaurant’s problem?” …

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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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Restaurant Marketing – Tout Your Value Not Your Brand

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting For restaurants, online brand presence is everything…and so is the food and the service and the cleanliness and the decor and the vibe and let’s not forget about the location. People are eating meals away from home more today than ever before. However as more …

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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 friends and great ambiance, what could be better? With spring now in full bloom, and …

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