We are a boutique hospitality consulting group specializing in culinary operations, hotel performance consulting, leadership transition, and strategic food services experience design.
We are a boutique hospitality consulting group specializing in culinary operations, hotel performance consulting, leadership transition, and strategic food services experience design.
STEPS TO IMPROVEMENT
At RBN Concept, we begin every engagement by deeply understanding your operation’s needs, particularly in culinary operations, and designing practical, sustainable solutions that deliver measurable results. Understand and Tailor – Clearly identify your goals and craft customized strategies to achieve them, focusing on
STEPS TO IMPROVEMENT
At RBN Concept, we begin every engagement by deeply understanding your operation’s needs, particularly in culinary operations, and designing practical, sustainable solutions that deliver measurable results. Understand and Tailor – Clearly identify your goals and craft customized strategies to achieve them, focusing on hotel performance consulting to enhance your services.
Solve Root Causes
Address the core challenges rather than treating surface symptoms. Collaborate and Empower – Partner with your team throughout every phase to ensure buy-in, knowledge transfer, and long-term success. Leverage Proven Tools – Apply structured systems and techniques that bring both consistency and flexibility to each unique operation, especially in strategic food services.
LEADERSHIP INVOLVEMENT
We work hand-in-hand with all operational leaders to ensure alignment across departments: Food & Beverage | Sales | Front Desk | Accounting | Housekeeping | Engineering | Spa.
DISCOVERY PHASE: A comprehensive operational assessment aimed at identifying strengths, weaknesses, and opportunities for improvement in culinary operations. Engage leadership and line staff to evaluate performance and culture within the framework of hotel performance consulting.
Conduct thorough property walkthroughs—covering both fron
DISCOVERY PHASE: A comprehensive operational assessment aimed at identifying strengths, weaknesses, and opportunities for improvement in culinary operations. Engage leadership and line staff to evaluate performance and culture within the framework of hotel performance consulting.
Conduct thorough property walkthroughs—covering both front and back of house.
Observe all meal periods to assess service flow and guest interaction.
Review service standards and SOPs to ensure alignment with strategic food services.
Analyze P&L statements, invoices, and POS systems for accuracy.
Review labor standards, pay scales, and staffing structure to optimize efficiency.
Assess purchasing practices, par levels, and inventory processes for effectiveness.
Audit contracts, suppliers, and vendor performance to ensure quality.
Evaluate menu mix, portions, pricing, and profitability to enhance culinary operations.
Conduct food and beverage tastings to ensure quality and guest satisfaction.
Review brand and appearance standards, uniforms, and the ambiance of public spaces.
Examine music, lighting, layout, and tabletop presentation for optimal guest experience.
Review promotions, banquet setups, and room service operations to drive performance.
PLANING & IMPLEMENTATION Collaborate with the leadership team to review findings, brainstorm solutions, and develop actionable strategies for culinary operations. Key focus areas include: Staffing and team structure, Front- and back-of-house operations, Service improvement and training plans, Guest experience and key touchpoints, P&L anal
PLANING & IMPLEMENTATION Collaborate with the leadership team to review findings, brainstorm solutions, and develop actionable strategies for culinary operations. Key focus areas include: Staffing and team structure, Front- and back-of-house operations, Service improvement and training plans, Guest experience and key touchpoints, P&L analysis (F&B cost, labor, and expense control), Menu engineering and margin optimization, Purchasing, inventory, and vendor alignment, Annual promotional, event, and holiday calendar with draft menus and pricing.
ACTION PHASE Work alongside leadership and line staff to implement improvements efficiently and effectively, focusing on quick wins and long-term impact in the context of hotel performance consulting.
REPORTING & REVIEW PHASE Present measurable results, including operational changes, financial impact, and guest experience improvements related to strategic food services.
FOLLOW-UP & CORRECTION PHASE Revisit operations after implementation to evaluate: Service and appearance standards, Guest satisfaction and feedback, Financial performance (P&L), Employee engagement and morale. Make targeted adjustments to ensure sustained success and continuous improvement.
With more than two decades of leadership across luxury hotels, resorts, and high-volume culinary operations, RBN Concept brings real, hands-on expertise to every engagement.
Our background includes directing 30+ restaurants and bars, supporting multiple Marriott Autograph Collection conversions, guiding multimillion-dollar F&B operations, and leading hotel-wide service and operational transformations.
We understand the complexities of Food & Beverage, room operations, service standards, staffing, training, and profitability — because we’ve lived it, built it, and elevated it at the highest levels of the industry.
RBN Concept brings the experience of a seasoned operator, not a theoretical consultant.
RBN Concept was built on agility, creativity, and action — the traits that define an entrepreneurial leader.
We approach every property with a problem-solving mindset: identifying opportunities quickly, making strategic decisions with confidence, and implementing solutions that add measurable value.
Whether you’re facing staffing challenges, inconsistent standards, rising food costs, or operational inefficiencies, we think like business owners — prioritizing results, speed, clarity, and long-term sustainability.
Our goal is simple: elevate performance with practical solutions that work in real-world operations.
Sustainable improvement only happens when the team is aligned, empowered, and supported. That’s why RBN Concept works directly with your leaders and front-line staff to build confidence, skill, and accountability.
We listen first, collaborate openly, and involve every department in the process — Food & Beverage, Rooms, Sales, Housekeeping, Engineering, Spa, and Finance — ensuring a unified approach to service and operation.
We don’t just deliver recommendations; we train, coach, and guide your team through implementation, creating ownership and pride that lasts long after the engagement ends.
Your people are your greatest asset — and we make them your greatest advantage.
Born and raised in Switzerland, Rene built his career on the precision, discipline, and consistency that define European hospitality.
He began his journey at a Swiss Culinary Academy, training in several five-star hotels in Switzerland and the Netherlands, where he developed a deep understanding of classical techniques, luxury service, and high-volume, high-expectation environments. He later earned a Swiss Professional Degree in Hotel & Gastronomy from Hotelfach Schule Thun, broadening his expertise beyond the kitchen into hotel operations, finance, and leadership.
Rene moved to the United States to join the iconic Casa Monica Hotel in St. Augustine, Florida, where he served as Executive Chef & Culinary Director. There, he launched the celebrated restaurant 95 Cordova, known for its “New World Eclectic Cuisine.” Under his leadership, the restaurant earned national recognition and led to an invitation to cook at the James Beard House in New York—one of the defining honors of his culinary career.
He then joined The Kessler Collection, where over more than a decade he progressed into corporate culinary and Food & Beverage leadership roles, overseeing multiple luxury hotels and resorts, restaurant and bar concepts, lounges, and banquet operations across the portfolio.
During this time, Rene:
Rene has also held senior leadership roles with brands such as JW Marriott, Grand Bohemian Hotels, Westin, and The Alfond Inn in Winter Park, Florida, where he served in AGM / Hotel Manager–level leadership, bridging Rooms, F&B, and overall guest experience.
Today, through RBN Concept, Rene partners with hotel owners, management companies, and property-level leaders to:
Rene is not a “slide deck” consultant. He is on the floor, in the kitchen, and in the numbers—coaching teams, refining systems, and leaving behind tools that sustain performance long after the engagement ends.