Blue Orbit Hospitality Consulting

Restaurant Strategy

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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Becoming a Food Entrepreneur & Restaurateur: What You Should Know Before Taking the Leap

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting I’m 52 and have spent my entire career (save for a stint in the US Army for training to be a Reservist) in hospitality. My first job was as a dishwasher, and I have spent time in almost every restaurant position. Cook, server, bartender, runner, …

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outdoor food stall

Why You Should Create a Pop-Up Restaurant or Bar Concept

Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting A pop-up is simply a temporary bar or restaurant, usually focused on a particular chef or style of cuisine. Sometimes pop-ups will share space or even take over an existing restaurant for a time, with some places hosting a regular schedule of pop-ups throughout …

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