Can You Afford Consulting?

Can You Afford Consulting?

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   By January 2020 the restaurant business was getting crowded...
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How to Configure Your Restaurant for Curbside Pickup

How to Configure Your Restaurant for Curbside Pickup

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Unless you’ve been boycotting the steady stream of dreary news...
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Memorial Day Recipes

Memorial Day Recipes

David Berry – Chef de Cuisine, Blue Orbit Restaurant Consulting We've put together an all-American Memorial Day dinner for the...
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How to Reopen Your Restaurant – Safely and Profitably

How to Reopen Your Restaurant – Safely and Profitably

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting As states begin to allow businesses to reopen, most in 3 phases...
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What You Should Not Be Delivering: 5 Common Delivery Mistakes to Avoid

What You Should Not Be Delivering: 5 Common Delivery Mistakes to Avoid

Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting Whether you have been doing delivery since you opened,...
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Staying Sane While You Wait

Staying Sane While You Wait

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting In my last blog, I outlined a step by step process for...
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What Do We Do Now? Creating a PLAN to Reopen

What Do We Do Now? Creating a PLAN to Reopen

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting In the last few weeks, I have had some very difficult conversations...
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Coronavirus / COVID-19 – Advice for Restaurant Owners

Coronavirus / COVID-19 – Advice for Restaurant Owners

"Official" direction regarding how restaurants should – or are allowed – to handle COVID-19, changes by the hour. Takeout only,...
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Restaurant Resolutions in 2020

Restaurant Resolutions in 2020

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting The holiday hubbub is settling down as Part-Time workers head...
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7 Restaurateur “Must Do’s” for September

7 Restaurateur “Must Do’s” for September

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting   You may feel all alone in an empty dining room but...
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Restaurant Surcharges – Health Insurance vs. Tips

Restaurant Surcharges – Health Insurance vs. Tips

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   A few weeks ago, my wife and I ate...
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6 Out of the Box Qualities that Make Great Restaurant Employees

6 Out of the Box Qualities that Make Great Restaurant Employees

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting   If you go to the internet looking for what makes a...
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Sandwich Trends of the Future

Sandwich Trends of the Future

Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting I’m sure that you will agree that sandwiches are...
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8 Reasons Why Small “Cockpit” Kitchens Make You Money

8 Reasons Why Small “Cockpit” Kitchens Make You Money

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Anyone who has opened a restaurant or is looking at...
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Restaurant Marketing – Tout Your Value Not Your Brand

Restaurant Marketing – Tout Your Value Not Your Brand

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting For restaurants, online brand presence is everything...and so is the...
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5 Things To Consider When Offering Outside Dining

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...
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Delivery: Is It Right For Your Restaurant?

Delivery: Is It Right For Your Restaurant?

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   The obvious motivation for a restaurant to take on...
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Healthy Menus Are Here To Stay

Healthy Menus Are Here To Stay

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   A couple of decades ago, to open a healthy-option...
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Choose Ingredients Wisely to Reduce Food Waste

Choose Ingredients Wisely to Reduce Food Waste

Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting   The USDA estimates that more than 30% of...
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The Seven Golden Rules of Restaurant Management

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...
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What Hiring Companies and Job Candidates Told Us in 2018

What Hiring Companies and Job Candidates Told Us in 2018

Chris Kauffman – Director of Talent & Recruiting, Blue Orbit Restaurant Consulting   What Companies Told Us in 2018 With a...
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Built To Last: What You Can Learn From America’s Oldest Restaurants

Built To Last: What You Can Learn From America’s Oldest Restaurants

Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting   Many restaurants stay on a strict schedule of...
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9 Food Trends For 2019

9 Food Trends For 2019

Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting There are times where it seems everyone in the...
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Restaurants Who Want to Start Delivery

Restaurants Who Want to Start Delivery

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   It’s obvious that the reason any restaurant might want...
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How Successful Restaurants Can Grow to Multiple Locations

How Successful Restaurants Can Grow to Multiple Locations

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting There are two philosophies about growing a restaurant beyond the...
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What Restaurants Can Learn From Fan-Friendly Stadium Concessions

What Restaurants Can Learn From Fan-Friendly Stadium Concessions

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   Living in Atlanta, we all heard the buzz coming...
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5 Tools Everyone in the Restaurant Industry Should Be Using

5 Tools Everyone in the Restaurant Industry Should Be Using

Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting Operating a restaurant is not for the faint of...
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How Yelp and Other Review Sites Can Make or Break Your Restaurant Business

How Yelp and Other Review Sites Can Make or Break Your Restaurant Business

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting   First let’s face the facts. We all search the internet to check...
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How to Properly Staff Your Restaurant for the Holidays

How to Properly Staff Your Restaurant for the Holidays

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting   Let me begin by saying that staffing for the holidays is...
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How to Incorporate Food and Beverage into Co-Working Spaces

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,...
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5 Key Ways to Grow Your Restaurant Business

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...
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Why a Restaurant is Your Next Successful Business

Why a Restaurant is Your Next Successful Business

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   My son is a senior in high school and...
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How to Run a Family Owned Restaurant and Stay Sane

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. ...
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The Pros and Cons of Using an Online Reservation System

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

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

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...
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What is a Food Hall, And Why Do People Love Them So Much?

What is a Food Hall, And Why Do People Love Them So Much?

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   The first time I heard the term “food hall”...
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12 Quick Tips for Opening a Restaurant

12 Quick Tips for Opening a Restaurant

Emily Tanner – Director of Marketing & Communications, Blue Orbit Restaurant Consulting   We’ve asked our top restaurant consultants what...
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5 Ways to Promote Your Restaurant for Labor Day Weekend

5 Ways to Promote Your Restaurant for Labor Day Weekend

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting Labor Day. Not exactly the revenue-slayer holiday of the year,...
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Food Trucks: The Current State of Mobile Food and Beverage

Food Trucks: The Current State of Mobile Food and Beverage

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   Originally, food trucks seemed to emerge on the scene...
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A Panel of Experts: Actionable Tips for Hiring Restaurant Employees

A Panel of Experts: Actionable Tips for Hiring Restaurant Employees

Emily Tanner – Director of Marketing & Communications, Blue Orbit Restaurant Consulting   We’ve asked our top restaurant consultants what...
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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...
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How Fast Casual Dining Spaces Can Use Cutting-Edge Technology

How Fast Casual Dining Spaces Can Use Cutting-Edge Technology

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   Every industry is taking advantage of cutting-edge technology in...
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Top 20 Blogs For Restaurant Owners to Follow

Top 20 Blogs For Restaurant Owners to Follow

Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting   In any industry, one of the most important...
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Our Restaurant Consultants on July 4th: Food & Beverage Family Memories

Our Restaurant Consultants on July 4th: Food & Beverage Family Memories

Emily Tanner – Director of Marketing & Communications, Blue Orbit Restaurant Consulting At Blue Orbit Restaurant Consulting, we like to...
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An Inspired Fried Chicken Recipe to Add to Your Menu this Independence Day

An Inspired Fried Chicken Recipe to Add to Your Menu this Independence Day

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting As a kid growing up in rural Maryland (Ijamsville to...
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2 Seasonal Cocktail Recipes to Celebrate Independence Day in Your Restaurant

2 Seasonal Cocktail Recipes to Celebrate Independence Day in Your Restaurant

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting Next to Christmas, the annual 4th of July celebration in my family is...
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4 Quick Ways Restaurant Owners in Beach Towns Can Capitalize on Summer Vacationers

4 Quick Ways Restaurant Owners in Beach Towns Can Capitalize on Summer Vacationers

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   We’ve all heard the term “tourist trap.” When applied...
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Restaurants are Saving Retail: How to Ensure Success of Food-Driven Real Estate Developments in 3 Simple Ways

Restaurants are Saving Retail: How to Ensure Success of Food-Driven Real Estate Developments in 3 Simple Ways

Michael Maxwell – Partner, Blue Orbit Restaurant Consulting   Restaurants are saving retail developments. We hear this all the time,...
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20 Myths About Restaurant Consultants Debunked

20 Myths About Restaurant Consultants Debunked

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   The term “consultant” – restaurant or otherwise – conjures...
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Freshen Up Your Menu with this Healthy, Summer Salad Recipe

Freshen Up Your Menu with this Healthy, Summer Salad Recipe

Mathew Green – Director of Culinary Operations, Blue Orbit Restaurant Consulting   With summer quickly approaching and the heat rising...
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75 Food Halls in America: The Growing Mixed-Use Real Estate Development Trend

75 Food Halls in America: The Growing Mixed-Use Real Estate Development Trend

Emily Tanner - Director of Marketing & Communications, Blue Orbit Restaurant Consulting   While the US food hall trend may...
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The Worst Advice We’ve Ever Heard for Restaurant Owners

The Worst Advice We’ve Ever Heard for Restaurant Owners

Ray Camillo – Founder & CEO, Blue Orbit Restaurant Consulting   As restaurant consultants, we are often in a position...
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How Restaurant Owners and General Managers Can Write a Great Employee Developmental Plan in 5 Easy Steps

How Restaurant Owners and General Managers Can Write a Great Employee Developmental Plan in 5 Easy Steps

Michael Maxwell - Partner, Blue Orbit Restaurant Consulting   For restaurant owners and general managers, the process of creating a...
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6 Secrets to Hiring the Best Restaurant General Manager

6 Secrets to Hiring the Best Restaurant General Manager

    The general manager of a restaurant is the most crucial position in the entire business. The chef usually...
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Why You Should Create a Pop-Up Restaurant or Bar Concept

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...
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10 Exciting Food Trend Predictions for 2018

10 Exciting Food Trend Predictions for 2018

    We are in and out of restaurants all of the time, talking with our clients about what works...
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How to Maximize Restaurant Seating

How to Maximize Restaurant Seating

    Did you know that an empty seat can cost you between $.45 - $1.50 for every minute it...
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4 Things I Learned During My Year with John C. Portman Jr.

4 Things I Learned During My Year with John C. Portman Jr.

    I met John Portman in 2014 on the day of his 90th birthday. He had begun the process...
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The 5 Biggest Mistakes You’re Making in Running Your Bar

The 5 Biggest Mistakes You’re Making in Running Your Bar

    A successful bar does not happen by putting big personalities who like to talk about spirits in a...
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Recipe Edition: Michael’s Famous Mulled Wine Tart

Recipe Edition: Michael’s Famous Mulled Wine Tart

    Crust Ingredients 1 1/2 Cup Flour 1 Tablespoon Sugar 1/8 Teaspoon Salt 1/2 Cup Unsalted Butter 3-4 Tablespoons Cold...
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5 Brilliant Best Practices to Maximize Your Restaurant’s Sales During the Holidays

5 Brilliant Best Practices to Maximize Your Restaurant’s Sales During the Holidays

    The holidays are coming… and holidays generally spur people to spend money in ways that they wouldn’t do...
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6 Steps to Create a Fun and Profitable New Year’s Eve Menu

6 Steps to Create a Fun and Profitable New Year’s Eve Menu

    Valentine’s Day, Mother’s Day, New Year’s Eve… these are the days that really test a restaurant’s staff. Is...
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5 Ways to Sell More Gift Cards This Holiday Season

5 Ways to Sell More Gift Cards This Holiday Season

    Often, I run across restaurant managers who find that selling gift cards is more trouble than it’s worth....
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5 Great Holiday Gifts for Your Managers that Aren’t Cash

5 Great Holiday Gifts for Your Managers that Aren’t Cash

    In almost every scenario that requires motivation, we see more and more that cash gifts simply don’t work....
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6 Things Your Host is doing to Turn Away Customers

6 Things Your Host is doing to Turn Away Customers

    We all know the importance of the first impression and how we’re impacted by someone’s appearance, demeanor and...
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How to Ace Your Health Inspection Every Time

How to Ace Your Health Inspection Every Time

    “Mango” was the code word at one of my first kitchen jobs. It signaled that the health inspector...
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Why Love is the Magic Ingredient for Restaurants

Why Love is the Magic Ingredient for Restaurants

    What’s love got to do with it? Asking the question “is there any place for love in business?”...
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4 Undeniable Reasons Why You Should Switch Your Kitchen to the Metric System

4 Undeniable Reasons Why You Should Switch Your Kitchen to the Metric System

    Put down that 2/3 cup and walk away.   When I was in fifth grade (sometime in the...
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Restaurant Opening: The Essential Kitchen Training Documents

Restaurant Opening: The Essential Kitchen Training Documents

    When opening a restaurant, it seems only right to document and put in place a structured training agenda...
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Seasonal Menus

Seasonal Menus

Seasonal menu changes are fairly common and, for some, an easy task taken on by the Executive Chef in house....
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How to Cook At Home Like A Chef

How to Cook At Home Like A Chef

    The first question out of a person’s mouth every single time when they find out that I am...
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Sipping Your Dessert: How to Create the Ultimate Sweet Winter Drink

Sipping Your Dessert: How to Create the Ultimate Sweet Winter Drink

    We seem to be going back and forth lately on what to serve for dessert. Some restaurants are...
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To Happy Hour or Not to Happy Hour

To Happy Hour or Not to Happy Hour

    I embrace the Urban Dictionary’s definition of happy hour: “Where the worst selling and nastiest tasting alcoholic beverages...
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2017 Food Trends

2017 Food Trends

    2017 is already promising to be a very exciting and interesting year. We’ve noticed some trends in the...
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4 Lessons Every Chef Will Learn by Working in an Open Kitchen

4 Lessons Every Chef Will Learn by Working in an Open Kitchen

    Kitchens are opening up everywhere. Restaurants are trading in the swinging doors for clean, crisp counters that aren’t...
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How to Make Positive Changes Towards Food Sustainability (And What Not to Do)

How to Make Positive Changes Towards Food Sustainability (And What Not to Do)

    In 2015, there was a string of news articles detailing the ethical changes that some of the largest...
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Oldies, but Goodies

How many times did we hear “eat your vegetables” or more specifically, “eat your Brussels sprouts” and immediately respond with...
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You Should be Able to Answer These 3 Questions About Your Restaurant’s Online Presence

You Should be Able to Answer These 3 Questions About Your Restaurant’s Online Presence

    So what does a hospitality consultant really expect from you on the web? Being a hospitality consultant would...
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Food Trends that Won’t Make it in 2016

We’ve talked about cronuts  and the farm-to-table movement before. We loved and embraced them, but along with a few others,...
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Food Documentaries: Which Ones to Watch and Why

Food Documentaries: Which Ones to Watch and Why

    [pullquote_left]I suppose binge watching is a bit healthier than binge eating.[/pullquote_left]Food documentaries have had somewhat of an uprising...
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Questions You Should Always Ask Your Kitchen Hires

Back of the house hiring can be an exhausting process that doesn’t always yield the results you were hoping for....
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Bowl Control: Balancing Portions in a New Way

From sit-down dining to “create your own” fast food concepts, bowls are popping up everywhere. Chipotle has been featuring bowls...
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Carbs are Making a Comeback

[pullquote_left]Menus in general are moving towards accommodating diet demands without having the “healthy” section stick out like a sore thumb.[/pullquote_left]...
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From Line Cook to Restaurant Consultant

A good restaurant consultant has been in your shoes and the shoes of every person in your restaurant. We didn’t...
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“Housemade” – Five Items You Should be Making In-House

Is it possible to make everything in your kitchen from scratch? Yes, of course it’s possible, but does it make...
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Who should you write a Restaurant Business Plan for?

When it comes time to sit down and draft all of the budding ideas you have for your upcoming restaurant,...
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Top 10 Restaurant Killers

For some reason many in our midst seem to have uncanny insight into the legendary failure rates for restaurants, regardless...
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The Best Approach to Fast Casual Booze

The Best Approach to Fast Casual Booze

    “I’ll have another round” is not something you typically hear at Moe’s or Mi Piada. That’s because there...
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The Employee Handbook (it’s more than a coaster)

Up until now, I’ve shied away from an important topic that each restaurant owner (I don’t care how big or...
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Shoestring Restaurants – Is Planning Overrated?

Almost everyone we talk to that wants to open a restaurant comes to us with a shoestring budget.  We do...
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Just Plain Gross! – No. 26

We found this item on a restaurant's walk-in refrigerator shelf.  Beautiful scallops, wrapped in bacon...but not iced properly. The ice...
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How to Open a Restaurant

How to Open a Restaurant

    If you Google "how to open a restaurant", you’ll find a ton of information… much/most of it relevant...
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New Life from Old Spirits

Hand crafted mixed drinks have been the driving force behind the evolution of most metropolitan area bars for the last...
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Restaurant Accounting

This is the kind of stuff that puts most people to sleep but can save a restaurant from certain doom....
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How to Best Manage Restaurant Tip Share

How to Best Manage Restaurant Tip Share

    As far as a restaurant’s profitability goes, the lowest of the low hanging fruit is often found in...
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What’s the Best Table Service Model? [Hint: Give Power to the Servers]

What’s the Best Table Service Model? [Hint: Give Power to the Servers]

Ray Camillo – CEO, Blue Orbit Restaurant Consulting   Truly the best service involves giving your servers what they want:...
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Restaurant Training

Folks often ask us to help them with "training"..but  what does that mean?. Teaching someone how to do something they...
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Why Hand Food (for Dinner) is Here to Stay

Why Hand Food (for Dinner) is Here to Stay

    Whether working in a garage, on Wall St. or in an operating room, we all need fuel when...
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What is the Best Chef’s Knife?

What is the Best Chef’s Knife?

    People often ask me, “What’s your favorite knife for a professional kitchen?” It always makes me pause because...
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Why Kitchen Software Has Its Place

Why Kitchen Software Has Its Place

    It’s nothing new to say that the restaurant business is hard work. The Chef’s job is particularly difficult...
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Dine and Whine

I pulled this morsel from chef Graham Duncan’s blog "From the Kitchen: Graham Duncan" and couldn’t resist throwing in my two cents....
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A Strong Team Is One That Trusts Its Leader

I recently had the opportunity to sit in on a planning meeting at a major corporation.  They were rolling out...
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Pastrami “Overhead” Sandwich

There isn’t much better than a big fat pastrami sandwich. I’m talking about the 16 ouncers…you know…the 7th Avenue crowd...
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