Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Restaurants are fun, sexy, thrilling and everybody wants one. So much so that opinions about how hard it is to open and run one are everywhere with nary a fact checker to contest them. I’d like to step up and be that …
14 Common Misconceptions About Opening a Restaurant Read More »
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 …
What’s Trending in Food & Beverage: Appetizers, Tapas & Small Plates Read More »
Emily Tanner – Director of Marketing & Communications, Blue Orbit Restaurant Consulting 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 …
In any industry, one of the most important things a business owner can do is to stay in the know and up to date on industry trends. It’s no different in the restaurant industry, either. Restaurant owners, hospitality groups and even commercial and retail landlords who lease to restaurants should constantly stay up to …
Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting If you Google “how to open a restaurant”, you’ll find a ton of information… much/most of it relevant and correct while STILL falling short of telling you what you need to know. I’m going to come at it from the angle of a restaurant consultant …