Blue Orbit Hospitality Consulting
Mike Krebs – Project Manager, Blue Orbit Restaurant Consulting As more hospitality businesses continue to reopen and grow during the COVID life environment we are all trying to figure out how to hire and retain staff. This is a great time for owners to review some of the aspects of their business to make sure …
It is possible that we have all underestimated the importance of a smile in connecting with others. We spent months craving the experience of dining in restaurants and once more interacting with humans only to discover that it is not the same when all those humans are wearing masks.
Michael Maxwell – Partner, Blue Orbit Restaurant Consulting In the last few weeks, I have had some very difficult conversations with a lot of restaurant owners that I consider not only clients but friends. I’ve listened to them as they have made hard decisions to close one or all of their locations, worried about their …
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 …
Michael Maxwell – Partner, Blue Orbit Restaurant Consulting You may feel all alone in an empty dining room but take comfort in the fact that almost every restaurant suffers the September Slump. For the most part no matter how much you promote your business or how big a discount you offer, it really doesn’t drive people through …
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting The obvious motivation for a restaurant to take on delivery service is to build sales. Third party delivery platforms like GrubHub, UberEats and EAT24 are making it possible for restaurants to add delivery that don’t typically offer it. Simultaneously, those services add competitors to …
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 …
Michael Maxwell – Partner, Blue Orbit Restaurant Consulting Rules for being a successful restaurant manager, now there’s a big topic. Most people would probably list things like, control your costs, complete your daily checklists immediately, and balance the money at the end of the night. Those are all tasks. I believe being a successful …
Chris Kauffman – Director of Talent & Recruiting, Blue Orbit Restaurant Consulting What Companies Told Us in 2018 With a unique involvement in the hiring process, we are in a perfect position to hear companies tell us their hierarchy of “must have” attributes and “preferred” attributes for various positions. Here are the “must haves” that …
What Hiring Companies and Job Candidates Told Us in 2018 Read More »
Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting 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 …
Built To Last: What You Can Learn From America’s Oldest Restaurants Read More »