A Blog from our Expert Team of Restaurant Consultants

5 Things To Consider When Offering Outside Dining

Marcus Mitchell – Project Manager, Blue Orbit Restaurant Consulting   Who doesn’t love to be outside in beautiful weather with an ice-cold drink in one hand, and a fork full of incredible food in the other? Throw in some good Read More

Delivery: Is It Right For Your Restaurant?

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 Read More

Healthy Menus Are Here To Stay

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   A couple of decades ago, to open a healthy-option restaurant was suicide. Menus were often free of fat and full of lettuces, grains and juices. They came off as Read More

The Seven Golden Rules of Restaurant Management

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 Read More

Restaurants Who Want to Start Delivery

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   It’s obvious that the reason any restaurant might want to offer delivery is to build sales. Third party delivery platforms like GrubHub, UberEats and EAT24 are making it possible Read More

How to Incorporate Food and Beverage into Co-Working Spaces

Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting   Co-working space is huge in the modern economy, with an estimated 3.8 million users worldwide by 2020. These spaces provide shared office space to small businesses, freelancers, and large Read More

5 Key Ways to Grow Your Restaurant Business

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting   We live in a world addicted to quick fixes with little emphasis on long range planning. Restaurateurs easily fall victim to people walking through the door with the next great program that Read More