DREYFUS HOSPITALITY
Transforming Poor Performers into Food Innovators
Human Centered Hospitality Consulting
Imagine arriving at a restaurant, and you are not greeted or acknowledged until you engage the host. You then wait for 30 minutes before you are seated at a table that is, let’s say messy. The design of that experience clearly did not place your very human needs at the center. Dreyfus Hospitality’s human centered strategies marries both the customer’s needs and business goals, to deliver an optimal strategic service model. The services below represent how Dreyfus Hospitality engages it’s clients to begin the transformation from poor performer to food innovator.
Our Services
Innovative Edibles.
Food provides a bridge between cultures, communities, and generations. Ideas come from everywhere. We will teach you to build a culture of Food Innovators as you co-create with your community.
Menu Development
Menu Audit
Food Culture & Innovation
Food Cost Analysis
Quality Audit
Vendor/Supplier Relations
Dynamic Atmosphere.
First impressions create value for brands. Evaluate your first impression through all your channels; Digital, Social, Physical, and Virtual. What atmosphere have you created?
Efficiency & Cleanliness
Physical Layout
Customer Spaces
Employee Spaces
Channel Layout
Equipment Evaluation
Data Driven Product Development
Data & Waste Analysis.
How well do you know your numbers? Understanding the data and analytics surrounding your food operation opens the door to efficiencies and greater food quality.
Food Cost Controls & Reporting
Vendor Competitive Analysis
Labor Cost Analysis
Health Standards Gap Analysis
Waste Management
Operational Gap Analysis
Foodservice Product ROI
A Culture of Service.
Staffing & Incentives.
Providing a deeper understanding of your current workforce and opportunities for skills development.
Employee Spaces/Flow
ServSafe Training
ServSafe Certification
Human Centric Service
Upsell Competitions
Brand Advocacy Beyond Sales
Operational Excellence.
Evaluating advantages and disadvantages associated within your service model.
Operations Process Mapping
Standards (SOP) Development
Waste Analysis
Online vs. In-Store Experience Audits
Operations Gap Analysis
Customer Innovation.
Creating an human centered, customer-centric customer service models and strategies.
Customer Service Model Analysis
Customer Interaction Recommendations
Customer Feedback & Satisfaction Analysis
Upsell Opportunities
Food Safety
Credentialing
Authorized instruction and test facilitation for industry leading food safety credentials. ServSafe Credentials are recognized by the National Restaurant Association.
Contact us.
Dreyfus Hospitality Llc.
info@dreyfushospitality.com
703.705.9718
8200 Greensboro Drive, Suite 900
McLean VA, 22102