Testimonials
“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. ”
CHEF 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 and Author
“Over the past twenty years, my studio and I have had the great pleasure to work with Brett on a number of successful Daniel Boulud restaurants. His attention to detail, understanding of architecture and design, and knowledge of hospitality's practical and intricate demands made Brett the glue that helped realize Boulud's culinary visions and our design process. I would highly recommend Brett for the opening of your first restaurant and growth of your restaurant's brand.”
JEFFREY BEERS
Founder and President of Jeffrey Beers International
“I had the pleasure of working along side 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, Soigné Hospitality
“I first met Brett when we worked together at the New York Palace during a top-to-bottom renovation. Brett was tasked with reimagining the food and beverage outlets, as well as the opening of Le Cirque 2000. I was always struck by his ability to see the big picture, understand all the angles, and juggle everyone’s conflicting needs. He brought diligence and hard work to everything he took on. To this day I call on Brett for advice and wouldn't hesitate to use him as a sounding board for all things food and beverage.”
DAVID R. HOGIN, JR.
CEO, Strategic Hotels & Resorts
“When seeking inspiration for managing my business, I look back to my years of working alongside Brett at The Dinex Group. I don’t know any restaurant professional more skilled at motivating both line employees and managers to deliver their best. Brett has a unique talent for nurturing a team to accomplish the business’s goals. Today, when facing critical junctures in my business, I turn to Brett Traussi for guidance that is as strategic as it is practical. His decades of hands on restaurant operations translate to bringing me smart, realistic ideas I can actually use. I think of him as the ultimate coach, someone whose judgement I can rely on, and who will deliver a tough and honest yet thoughtful analysis along with real solutions.”
GEORGETTE FARKAS
Owner, Rotisserie Georgette
“Brett and the foBT team have been invaluable partners as we mapped our Food and Beverage strategy and implementation. His strategic insight combined with real-world operator smarts cemented his role as a trusted advisor and crafty implementer.”