Inspire and realize new concepts tailored to your needs and passion. Bring your story to life.
Create a personalized strategy that aligns with your brand and appeals to your desired clientele.
Produce feasibility studies and competition analyses to help understand risks and opportunities.
Prepare a concept and implementation plan that will detail your vision and influence every detail of the guest journey.
Food and beverage menu creation and advisory.
Write a business plan that will effectively communicate your intentions to investors and partners.
Provide start-to-finish Owner’s Representation to keep you on schedule and within budget.
Prepared detailed development plan including capital, operating budgets, and schedules.
Assist with the specification and purchasing of FF&E, operating supplies, and tabletop.
Manage your project and communicate with stakeholders to ensure everyone is on the same page.
Introduce you to experienced interior and kitchen designers, consultants, architects, and other professionals.
Coordinate your opening strategy and marketing plan.
Beverage program design, wine list development, and team training.
Conduct operational assessments and recommend creative solutions that improve hospitality and increase the bottom line.
Analyze your menu and provide ideas for re-engineering, design, and development.
Evolve your guest experience to adapt to today’s guests’ expectations.
Recommend technologies that create more operational efficiencies while keeping managers on the floor.
Implement systems and create action plans to measure and address problem areas.
Take the time to understand your culture and how to get your team to buy in.
Develop and write your sequence of service, training manual, and employee handbook.
Conduct pre-opening training customized for the psychographics and touch points that motivate your guests.
Create a pre-opening checklist and schedule with milestones that identify key dates, quantifies pre-opening hiring and payroll, training, and opening events.
Conduct training that covers often-overlooked technical skills while embracing new expectations.
Arrange cross-exposure for key chefs and managers in relevant environments.
Introduce you to talented chefs and hospitality professionals that can help you realize your goals.
Leverage our network to source skilled positions in the kitchen, pastry, baking, front desk, and wine departments.
Compensation surveys and analyses.
Let us operate your new or existing restaurant.
Restaurant operations under your brand or ours.
Turnaround management for under-performing assets.
Implement and establish your brand for on-going operations by your team.
Oversee and interact with your Operator to implement best practices, increase income, and create accountability.
Rejuvenate distressed and underperforming operations.
Share our experience with licensing and consulting and recommend potential partners.
Implement systems and technology to accelerate decision making. Facilitate a transition from reactive to proactive management.
Source new leadership as required.
“Brett, and his impact of more than two decades, of course, is irreplaceable. The two of us created the Dinex Group together and have done some amazing things, all of which would not have been possible without his continued support and energy during each endeavor. I am also incredibly thankful to Brett for making our customers happy and creating a wonderful school of training in every department of our restaurant group.”
Daniel Boulud, Founder, The Dinex Group
“I have always maintained that working under Brett Traussi is akin to earning an MBA in restaurant management and operations. His strong leadership, deep understanding of back and front of house organization and unparalleled knowledge of hospitality is the standard by which I now measure all others. Brett is a professional at the highest level and the secret weapon to countless restaurants’ success.”
Gail Simmons, Food Expert, TV Host & Author
“I had the pleasure of working alongside Brett during my time with Daniel Boulud, at the time, I was the chef of Cafe Boulud. As my job grew, I began to oversee more properties, my involvement and day to day interactions with Brett became more increased. What I learned in my years with him was more than any chef could pick up in a classroom - it was on the job training that lead me to become a better project manager, communicator and gave me the confidence to one day start my own company. His expertise ranges from business start ups to construction, design and shaping a successful restaurant, this is something that I found to be very inspiring and something that i have often reflected on as I make decisions today in my current state with my own company.”
Gavin Kaysen, Owner, Soigne Hospitality
“Brett taught me so much about hospitality, inspiring a team, and the nuts and bolts of restaurant management when I worked for him at The Dinex Group. His knowledge is unmatched and his expertise is vast. Today, when I need help on a project, a second set of eyes, or simply want a sounding board, Brett is the first person I call. He has been an invaluable resource as I juggle multiple projects and has provided guidance that has had a real positive impact.”
Ari Malcolm, U.S. Head of Restaurants, Tishman Speyer