Boutique hospitality consulting group specializing in Food & Beverage operation, leadership transition, and experience design
Boutique hospitality consulting group specializing in Food & Beverage operation, leadership transition, and experience design
At RBN Concept, we begin every engagement by deeply understanding your operation’s needs and designing practical, sustainable solutions that deliver measurable results.
At RBN Concept, we begin every engagement by deeply understanding your operation’s needs and designing practical, sustainable solutions that deliver measurable results.
We work hand-in-hand with all operational leaders to ensure alignment across departments:
Food & Beverage | Sales | Front Desk | Accounting | Housekeeping | Engineering | Spa
A full operational assessment to identify strengths, weaknesses, and opportunities for improvement.
A full operational assessment to identify strengths, weaknesses, and opportunities for improvement.
Collaborate with the leadership team to review findings, brainstorm solutions, and develop actionable strategies.
Key focus areas include:
Collaborate with the leadership team to review findings, brainstorm solutions, and develop actionable strategies.
Key focus areas include:
Work alongside leadership and line staff to implement improvements efficiently and effectively, focusing on quick wins and long-term impact.
Present measurable results, including operational changes, financial impact, and guest experience improvements.
Revisit operations after implementation to evaluate:
Make targeted adjustments to ensure sustained success and continuous improvement.
At RBN Concept, we partner with ownership groups, management companies, and operators to strengthen F&B operations, leadership culture, and guest experience
Always with a boutique, hands-on approach.
Combining strategic planning, organizational alignment, and budgetary processes with tactical implementation. Utilizing data and analytics to transform complex reporting into actionable operational tactics. Offering entrepreneurial and innovative solutions with out-of-the-box problem-solving to drive profitability and guest satisfaction.
From short-term task force leadership to long-term operational strategy, our goal is to help teams perform at their best Dedicated to inspiring teams to reach their full potential through training, mentorship, and meticulous attention to detail.
Cultivating a culture of excellence, collaboration, and innovation.
Founder & Principal Consultant
Born and raised in Switzerland, Rene Nyfeler discovered his passion for the culinary arts at an early age. After graduating from the Swiss Culinary Academy, he honed his craft in several five-star hotels across Switzerland and the Netherlands, mastering the precision and discipline of European hospitality.
Rene advanced his education at the Hotelfach Schule Thun, where he earned the Swiss Professional Degree in Hotel & Gastronomy — a distinction that strengthened his foundation in both culinary excellence and hospitality management.
Upon moving to the United States, Rene became the Executive Chef at the newly opened Casa Monica Hotel, where he introduced a distinctive New World Eclectic Cuisine. Under his leadership, the restaurant 95 Cordova quickly gained acclaim as one of Northeast Florida’s premier dining destinations, earning Rene an invitation to present his cuisine at the James Beard House in New York.
Rene went on to join The Kessler Collection as a Corporate Culinary Leader, where he successfully opened and led multiple hotels, restaurants, and bar concepts across the brand. His strategic oversight and creative direction helped shape the company’s culinary identity while ensuring consistent financial and service excellence.
Today, as the Founder of RBN Concept, Rene focuses on sharing his leadership experience and operational strategies with hotel professionals — helping teams elevate guest experiences, strengthen profitability, and build sustainable success across Food & Beverage operations.
Senior Food & Beverage Consultant
Born and raised in Washington DC, Allan Lancaster built a distinguished career in the hospitality industry spanning more than two decades. His leadership journey began with a passion for operational excellence and an instinct for creating memorable guest experiences across luxury resorts, private clubs, and large-scale events.
Allan’s career highlights include directing Food & Beverage operations for renowned destinations such as Hammock Beach Resort & Club, The Lodge & Club at Ponte Vedra Beach, and TPC at Sawgrass, home of The Players Championship. His ability to align service quality with financial performance has consistently resulted in record profitability and elevated brand reputation.
As Director of Food & Beverage at Hammock Beach Resort, Allan oversaw more than $14 million in annual revenue with a 35% profit margin. At Kalahari Resorts in the Poconos, he managed a $40 million multi-outlet operation, combining precision management with a dynamic guest experience strategy. His tenure at Deployed Resources expanded his expertise to large-scale logistics and government catering, managing contracts exceeding $50 million annually and leading disaster-relief operations along the U.S. southern border.
Throughout his career, Allan has demonstrated an exceptional ability to build teams, strengthen standards, and drive innovation in both culinary and service operations. His leadership is defined by strategic thinking, financial accountability, and an unwavering commitment to excellence.
Today, as a Senior Food & Beverage Consultant with RBN Concept, Allan partners with hotels, resorts, and hospitality brands to refine operations, strengthen financial results, and elevate the guest experience through sustainable, hands-on leadership.