Restaurant Training - Blue Orbit Restaurant Consulting

Restaurant Gig Labor – A Solution to the Great Resignation

Consulting, General, Hospitality Consulting, Kitchen Ops, Leadership, Menu, Service / By Ray Camillo

Every day, local and national news agencies report on the state of the labor market. Governments anchor their discussion on unemployment rate, citing moving average trends or comparing today to a year ago. Business owners lament generational work ethic variances. Progressives blame a lack of career advancement opportunities while Conservatives blame liberal child rearing strategies […]

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5 Reasons You Should Ask for Help

General / By Ray Camillo

If you own a restaurant, now is not the time to “just survive” and hope things get better. Rising costs of ingredients, product shortages, added transportation charges, smaller labor pools, less qualified candidates, and higher wages are all working against you. Holding out for things to course correct on their own may be a long

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Mother’s Day: The One Day Restaurateurs Cannot Afford to Mess Up

Consulting, Leadership, Service / By Ray Camillo

“The restaurant kept running out of food.” “The manager gave us free mimosas for seating us 45 minutes after our reservation, but they never made it to our table.” “It took 25 minutes for a server to greet our table.” “Apparently water and iced tea refills are forbidden on Mother’s Day.” These are all lines

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The REAL Reason for The Great Restaurant Labor Shortage

Consulting, Leadership, Random Stuff / By Ray Camillo

There has been a lot of chatter lately about the first few dozen states cutting short the pandemic unemployment benefit in an effort to get folks to return to work. In a May 2021 article from NBC News by Dartunorro Clark, the topic is polarizing with the right claiming that ending the program early will

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Open A Restaurant With Killer Concept Development

Consulting, General, Leadership / By Ray Camillo

Did you know that 33% of restaurants don’t make it past the first year in business? Opening a restaurant takes good planning, heavy investment, and skillful management. Being a food entrepreneur is not just about making and selling great food. It’s about creating a unique experience that customers are willing to pay for. Opening a

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How Hotel Restaurants Struggle to Compete with Free-Standing Restaurants

Consulting, Hospitality Consulting, Random Stuff / By Ray Camillo

Restaurants are more than a little ubiquitous in our world, and if you’re a hotel owner, you likely already know the struggle of free-standing restaurants surrounding your property. With so many eateries located within walking distance from your hotel, getting your on-site restaurant to stand out from the crowd might raise a bit of a

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How to Successfully Hire and Retain Staff

Consulting, General, Leadership / By Ray Camillo

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 they are set up for growth and have the

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Connecting with Guests in a Mask Wearing Society

Consulting, General, Service / By Ray Camillo

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.

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woman handing to go food through car window

How to Configure Your Restaurant for Curbside Pickup

General, Random Stuff, Service / By Ray Camillo

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.

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Restaurant Resolutions in 2020

General, Hospitality Consulting, Random Stuff / By Ray Camillo

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 abysmal and there is often a bit of a hangover

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