Blue Orbit Hospitality Consulting
Michael Maxwell – Partner, Blue Orbit Restaurant Consulting Technology has made many changes in the restaurant industry. One of these changes involves how we create and edit menus. Using technology such as tablets and software for menus is convenient both for restaurants and customers. They also make it easier for customers to …
Evolving Technology’s Impact on Menu Development & the Surprising Benefits Read More »
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.
By January 2020 the restaurant business was getting crowded and hyper-competitive. Since about 2009, on the heels of the worst recession in most people’s memory, restaurants around the country struggled and failed. Panera Bread, Chili’s, Cheesecake Factory, Seasons 52, and Red Lobster were suspiciously still standing while higher quality mom-n-pop concepts were crushed to dust by the downturn. The sub-prime mortgage business disgusted the public.
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.
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 …
How to Reopen Your Restaurant – Safely and Profitably Read More »
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 a plate in the kitchen, you know that food will be …
What You Should Not Be Delivering: 5 Common Delivery Mistakes to Avoid Read More »
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 …
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 …
Restaurant Marketing – Tout Your Value Not Your Brand Read More »