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The late Anthony Bourdain once said, “Luck is not a business model”. If you run an F&B business, you will exactly know what he meant. If you are about to get into the restaurant business, a lot of hard work lies ahead of you.
Starting up a hospitality venture can seem and feel like a long road ahead with no end in sight sometimes. Support and good advice, in the beginning, can then often be the difference whether you will enjoy this journey or not.
The restaurant business is a fast-evolving industry in the 21st century; it is not just about good food and attentive service any longer. A new generation of customers is demanding a full-on experience that also considers design, ambiance, technology, music, and entertainment. As a business owner, you can only achieve this if all the correct boxes are ticked and the foundations have been laid for a sustainable business model.
Our lives have revolved around Food and Beverage for over 30 years, with international exposure to some of the most exquisite hotel companies and F&B brands in the world. The many years of operational experience in hotels, restaurants, restaurant developers, and operators led to the inception of RBnH Solutions in the latter part of 2012. We started the agency with a vision to make a difference for our clients and their customers. We are not bound by corporate restrictions, we prefer to live and think outside the box but keep the functionality and financial sustainability of the business.
Whether you are new to “our world” or a veteran of the industry, our agency assists individual start-ups, existing restaurant outlets, hotels and F&B operators, mall developers, and many other stakeholders involved in Food and Beverage. It is our aim to contribute to your project in such a way that the end product has improved dramatically and is ready for business.
With a combined expertise of operations, concept development, project management, strategy, leasing, and F&B retail plus a detailed market knowledge in the Middle East for 15 years, RBnH is well equipped to guide you through your project as few others can.
A specialist kitchen designer who combines operational intelligence and creative flair to deliver solid solutions while maintaining the artistic integrity of the client’s vision.
Alex’s background extends to varying sectors within the food service industry, each providing its own unique perspective.
Through more than 35 years in food and beverage, he has delivered detailed design support for 5-star hotels to independent luxury lifestyle venues, QSR’s, hospitals, universities, art galleries and cruise liners.
Founder and partner
Over 25 years in the hospitality industry, of which 10 years in London and 15 years in Dubai. Worked for some of the big names in the industry such as The Dorchester, Hyatt Hotels and Resorts, Intercontinental Hotels, Jumeirah and Emaar Hospitality Group before setting up KTC in 2012.
Strong background in operations, feasibility models and F&B development across a multitude of platforms.
Over 35 years in the hospitality industry spread over 4 continents and 7 countries. Held senior positions with "big guns" such as Hyatt Hotels and Resorts, Movenpick, Holland America Line, Harrods, Emaar Hospitality Group, TDIC, ADNH and MAF malls before joining KTC in 2017. Rene has strong acumen in F&B strategy, business development, F&B retail & leasing and master planning.
Diane Jaudal - Levantino
Diane walked into the F&B industry 5 years ago as a quality control coordinator for Al Khaja Group before she moved as a brand coordinator for Gloria Jeans Coffee and The Pizza Company for the UAE.
Her position with RBnH is probably the most important as she keeps track of all administration and office duties while she keeps Rene and Koen with their feet on the ground...