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 hippy food… Moosewood in Ithaca, NY or Greens and Knead Your Bread in San Francisco. Sugar and bread were still “ok” if not staples on those […]
Healthy Menus Are Here To Stay Read More »
The USDA estimates that more than 30% of all food is wasted in the US. Much of that happens in the production and distribution phases but still, the last few years have seen a huge trend in big name chefs tackling the problem of food waste in restaurants. It’s an issue that chefs and restaurant
Choose Ingredients Wisely to Reduce Food Waste Read More »
There are times where it seems everyone in the industry is talking about the same things. We’ve been keeping our ears to the ground and looking into the future as well. Here are the top food trends everybody will be talking about in 2019. CBD-infused Everything – Although still illegal under federal law, in the
9 Food Trends For 2019 Read More »
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 to the fray as square footage allocated to dining space becomes
Restaurants Who Want to Start Delivery Read More »
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 entrée. Restaurants need to sell what their customers want, so it’s less
What’s Trending in Food & Beverage: Appetizers, Tapas & Small Plates Read More »
We’ve asked our top restaurant consultants what they recommend when opening a new restaurant. They provided such great feedback that we compiled it all into this all-in-one resource for you! So, below you’ll find 12 quick tips for opening a restaurant. Enjoy! Meet Our Panel of Expert Restaurant Consultants: Ray Camillo – Founder & CEO,
12 Quick Tips for Opening a Restaurant Read More »
Every industry is taking advantage of cutting-edge technology in some form or fashion, and the fast casual dining space is no exception. Fast casual restaurants are uniquely positioned to benefit from incorporating consumer behavior and smartphone device detection to serve up personalized menu items. To start, I recently sat next to a woman on a
How Fast Casual Dining Spaces Can Use Cutting-Edge Technology Read More »
At Blue Orbit Restaurant Consulting, we like to share personal memories that revolve around food, drinks and family. So, restaurant and hospitality experts, Ray Camillo and Mike Maxwell, have put together quick stories from their July 4thfamily histories and traditions, complete with distinct food and beverage components. Of course, their memories couldn’t be more different!
Our Restaurant Consultants on July 4th: Food & Beverage Family Memories Read More »
As a kid growing up in rural Maryland (Ijamsville to be exact), our Fourth of July celebrations meant packing up our green 1972 Ford LTD wagon with blankets, coolers, and “legal” fireworks while enduring protests from mom about the hassle of it all. We’d always leave a little too late to find a parking space
An Inspired Fried Chicken Recipe to Add to Your Menu this Independence Day Read More »
Next to Christmas, the annual 4th of July celebration in my family is one of the happiest memories from my childhood. Every year we packed up the family and spent the entire day in Rockvale, Tennessee for a tournament of local baseball teams, music, grilled burgers, homemade peach ice cream, candy, bingo, and firecrackers. My mom
2 Seasonal Cocktail Recipes to Celebrate Independence Day in Your Restaurant Read More »
