Random Stuff - Blue Orbit Restaurant Consulting

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

General, Hospitality Consulting, Random Stuff / By Ray Camillo

So what is really expected of you on the web? Being a hospitality consultant would suggest that I have high expectations for most dining establishments and might even be considered a “food snob”. The truth is I enjoy eating at all types of restaurants from casual fast food to fine dining. I’ll give almost any […]

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Food Trends that Won’t Make it in 2016

Menu, Random Stuff / By Ray Camillo

We’ve talked about cronuts and the farm-to-table movement before. We loved and embraced them, but along with a few others, it’s time to say goodbye and move on to some bigger and better things in 2016. We aren’t saying that we need to take steps back from the farm-to-table movement, but like we stated in

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Food Documentaries: Which Ones to Watch and Why

Consulting, General, Random Stuff / By Ray Camillo

I suppose binge watching is a bit healthier than binge eating. Food documentaries have had somewhat of an uprising the past few years, much due to the “farm-to-table” movement, a focus on a healthier, more sustainable diet and of course, Netflix. Where else can you find all of your favorite foodie television shows and food

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Carbs are Making a Comeback

Kitchen Ops, Menu, Random Stuff / By Ray Camillo

Menus in general are moving towards accommodating diet demands without having the “healthy” section stick out like a sore thumb. The wave of gluten free menus and low carb options are slowly fading and we aren’t complaining. Menus in general are moving towards accommodating diet demands without having the “healthy” section stick out like a

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From Line Cook to Restaurant Consultant

Consulting, Kitchen Ops, Random Stuff / By Ray Camillo

A good restaurant consultant has been in your shoes and the shoes of every person in your restaurant. We didn’t wake up one morning with all of the answers (nor do we claim to have them). We’ve been on the line buried in tickets, we’ve been at the table with that one unhappy guest whom

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Who should you write a Restaurant Business Plan for?

Consulting, Random Stuff / By Ray Camillo

When it comes time to sit down and draft all of the budding ideas you have for your upcoming restaurant, you have to stop and think – who am I writing this restaurant business plan for? First, you have to come to the realization that you do, in fact, need that business plan. While it

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Top 10 Restaurant Killers

Kitchen Ops, Leadership, Random Stuff / By Ray Camillo

For some reason many in our midst seem to have uncanny insight into the legendary failure rates for restaurants, regardless of whether they have actually worked in or owned a restaurant. Ask almost anyone on the street what they think about a restaurant as a viable business and the lore comes spilling out: “Opening a

The Best Approach to Fast Casual Booze

Menu, Random Stuff, Service / By Ray Camillo

“I’ll have another round” is not something you typically hear at Moe’s or Mi Piada. That’s because there is typically no one to say it to. When deciding to enjoy an adult beverage, fast casual restaurants are not the first places that come to mind… if for no other reason than they’re not where you

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The Employee Handbook (it’s more than a coaster)

Consulting, Leadership, Random Stuff / By Ray Camillo

Up until now, I’ve shied away from an important topic that each restaurant owner (I don’t care how big or small) needs to take seriously – the Employee Handbook . The info I’m giving you may mean the difference between keeping your restaurant open and successful or closing the doors forever because of one small

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Shoestring Restaurants – Is Planning Overrated?

Consulting, General, Random Stuff / By Ray Camillo

Almost everyone we talk to that wants to open a restaurant comes to us with a shoestring budget. We do an awful lot of concept planning for folks who want to take the plunge into owning their own restaurants and the overwhelming majority have little understanding of the planning required to tip a restaurant toward

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