Blue Orbit Hospitality Consulting

Table Service

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 friends and great ambiance, what could be better? With spring now in full bloom, and …

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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 for restaurants to add delivery that don’t typically offer it. Simultaneously, those services add competitors …

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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 will drive sales.  Whether discount coupons or home delivery services, all of these fixes cost …

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How to Run a Family Owned Restaurant and Stay Sane

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting   Let’s face it – the restaurant business is an emotional business.  Everyday you put your creation out there for everyone to evaluate, and you pray that people like it.  Pride in what you do drives strong emotions, and restaurant owners are often hurt easily and defensive. …

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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 …

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14 Common Misconceptions About Opening a Restaurant

14 Common Misconceptions About Opening a Restaurant

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 fact …

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What’s Trending in Food & Beverage: Appetizers, Tapas & Small Plates

Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting   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 …

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Tip Credit Applied to Minimum Wage - Not as Evil as it Sounds

Tip Credit Applied to Minimum Wage – Not as Evil as it Sounds

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting Many people view tip credit as “just another way for the greedy restaurant owner to line their pockets with cash.” Servers often have the same opinion and feel like they are being taken advantage of. Ultimately paying a good wage and eliminating tipping would create a much …

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