Hospitality Factors represents over forty-five years experience in hospitality management and hotel sales. We help independent properties in transition and need of solutions so employees can stay focused on what they do best: Maximizing Results!
Jeri M. Riggs, Managing Member
Jeri has over 20 years experience in the Hospitality Industry specializing in full service, high end boutique hotels. Her expertise and hands on leadership benefits her staff and delivers exceptional guest experiences. Jeri's experience includes all facets of hotel operations. Results include employee retention and morale gains, top and bottom line improvements through cost controls and cost saving procedures. Top line results are driven by sales and marketing gains, and use of yield management techniques. Her entrepreneurial style commands high performance from the executive team and managers.
Earl J. Johnson, Executive Chef
Executive Chef Johnson brings over 25 years experience in food and beverage. He has a unique career as a culinary innovator known for producing and remaking existing menus that embrace a local focus. We will review your current processes and standards to ensure efficiency, and make recommendations for new methods which improve revenue and reduce costs. Chef Johnson is able to spot and resolve problems quickly and efficiently; simultaneously delegate tasks, and maintain a high level work and safety environment. Successes include Chef Instructor for the distinguished Cornell University School of Hotel Administration
What Hospitality Factors can do for you...
We are flexible and portable, and we don't add to your local payroll. Our unique experience spans on projects from budget to deluxe; limited or full service.
What we do....
Operations / Sales and Marketing / Human Resources / Restaurant
Assist with Management Recruiting and Training
Recommend when it makes sense to outsource
Help safeguard owner Relationship Communications
Ensure marketing efforts support your business plan
Monitor expenses to your criteria: Transitory Cost Containment, Budget, Trending
Establish service standards and job descriptions tailored to your business needs
Assist with interim or transitional support for Sales, Operations and Restaurants
Review Rate/Yield Strategy and daily management of room inventory to Maximize your Room Revenue Potential
Bring your menus current, including farm to table concept; evaluate labor and food costs
Present a broad range of Restaurant Expertise including: special event planning; specific menu development including re-engineering your current menus to reflect paleo, vegan, diabetic, heart healthy and more; price structuring and everything from safety to profit enhancement