This Idaho ski resort was in the process of developing a ski village with retail and F&B outlets. They engaged us to create and launch 8 concepts end to...

This client owned several successful units of his unique pasta concept but was looking to expand his catering operation. We evolved a catering component for him. Profit Model Needs...

This St. Simons Island landmark changed ownership and was operated with care for many years by the new owner. However, it was not as profitable as it could be...

This NY unit of a larger hotel operator needed a streamlined way to evaluate performance for their different F&B operations across their estate. We developed a system at The...

With several units of varying operations foci, this company needed organizational discipline and brand unification. We helped them identify what they were good at, what they were not, and...

As a franchise, this company needed help streamlining operations to deliver value to it’s franchisees. Needs & Capabilities Assessment Operating Structure Systems and Best Practices Labor Discipline...

Continuously operating since 1933 over several generations, this Georgetown favorite needed to evolve their operating systems to meet today’s workforce and competitive environment. Menu Engineering Management Structure Operating Systems...

This Maryland-based concept has been highly successful but needed to streamline operations to capture new business while reducing complexity. Operations Assessment Layout and Throughput Organization Menu Evolution Market Positioning...

This was a startup for two brothers in Charleston, SC who were changing careers. We helped them build a concept around their favorite foods and drinks while honoring their...

This successful fast-casual restaurant in Greensboro, NC was struggling with systems and structure. We evolved their menu to better showcase the brand and implemented systems that would allow them...

This was the first restaurant for this now-storied, James Beard Award Winning restaurateur based in Atlanta. We collaborated to develop and launch this concept end to end, laying the...

Although a dominant player in the fast-casual sandwich market, their foray into catering was proving to be a burden. We streamlined their catering operation estate-wide to position them as...

When this company realized their brand was getting stale and less competitive, they embarked on a project to create a pop up restaurant featuring innovative uses for their syrups...

After launching Skyline Park and Nine Mile Station, this client returned to us to help them evolve their new rooftop bar, social club, and event facility Concept Ideation Layout...

This very talented baker came to us to develop a general bakery in Raleigh. After learning her talents, personality, and ambitions, we created a croissant-centric concept specializing in high...

After working with IHG on EVEN Hotel, they returned to us to solve their F&B woes of their boutique hotel brand. We evolved a menu structure that considered franchise...

This iconic restaurant reportedly served Martin Luther King Jr’s favorite fried chicken. After continuous operation since 1947, the current long-tenured owner needed systems and structure to become less immersed...

IHG was evolving a new brand of hotels aimed at the “healthy minded traveler.” We collaborated with their F&B team to create an estate-wide concept that suited their target...

This highly successful restaurant and catering company turned to us over the years for help with recruiting and talent recommendations Recruiting Assistance Advisory Services...

This DC client had significant industry knowledge and experience but needed assistance with early planning, truck procurement, and layout. We helped them see the project clearly. They went on...

The 8 story headquarters for this international brand of beauty products in the Meat Packing district of Manhattan needed help with their sizeable food and beverage operation. They operated...

This client operated a small but successful concept in an affluent neighborhood in Atlanta. After more than a decade of forgoing vacations and significant hands-on management, the owner was...

We developed and evolved an ambitious food truck with the premise that the main differentiating factor behind all cuisines is their sauces. We launched five food trucks and a...

Blue Orbit was engaged to evaluate and correct a distressed re-launch of the Rio Bravo concept as it turned out not to be as easy as dusting off the...

This Covington, GA native sought to convert their family-owned property into a destination restaurant with a local flair. We helped them evolve the brand and operating pillars for launch...