Under Ralph’s stewardship Lincoln Holding has become an award-winning food and beverage company with multiple operations across the Middle East, Europe and the USA. He has been recognized for his contributions to the F&B industry with awards such as the prestigious “Lifetime Achievement Award” at the Leaders in Hospitality Awards.
As a consultant, Ralph L. Homer has worked with some of the biggest names in the F&B industry including Hilton Worldwide, Marriott International, InterContinental Hotels Group (IHG), Jumeirah Group, Atlantis, The Palm Dubai and many more.
His experience as an operator, trainer, consultant and business leader in the F&B industry, makes Ralph a key asset to any restaurant looking to improve its operations or expand its business.
“I’ve worked in the hospitality industry since I was a teenager and my passion for the challenge of making a roaring success of an F&B business has never faltered,” says Ralph.
“What I bring to Lincoln Holdings’ clients is a desire and capacity to go above and beyond mediocrity – that’s what separates average performers from extraordinary performers.
“I pour passion into my work. The success of my client’s operation becomes as important to me as the success of my existing brands.”
A member of the LH team since 2020 he has honed his ability to lead projects, irrespective of size, by spearheading the group’s franchise expansion throughout the Middle East, US and into the UK.
In a crowded market, it’s essential to have a clear and compelling brand story, as a strategic expert in project management and brand development, Reo’s strength is helping clients articulate their value and put that into practice.
His consultancy strengths include focusing on ensuring projects are delivered on time, within budget, and to the highest standards as well as identifying opportunities for growth and creating a roadmap for achieving business objectives.
As a senior project management consultant, Mido recognizes that a successful restaurant requires attention to detail and flawless execution.
His experience lies in streamlining operations, optimizing a client’s resources, and ensuring that every aspect of their restaurant runs smoothly.
“With my help, you can align your business objectives, operational strategies, and marketing initiatives to create a seamless and successful restaurant,” says Mido.
That’s where Joshua comes in. He has more than 10 years in F&B and restaurant industry. This has given him exceptional insight into the key skills and talents needed to fill key positions in F&B businesses and the contacts to find and attract that talent.
Joshua has the ability to rapidly source highly-skilled employees that usually are hard to find and recruit. He’s well-connected, up-to-date on the talent in the market and also able to recruit overseas talent where necessary. He will also ensure the optimum screening process to shortlist the right candidates for clients.
Trained by Michelin star chefs like Alain Ducasse, Joel Robuchon, Thierry Marx and Pierre Gagnaire, Anne Laure was named “One to Watch” by The Caterer Middle East in 2020.
Anne Laure was trained as a French Chef and is the Corporate Chef of La Serre, her spell at the helm of Taikun has given her extensive experience of Asian cuisine.
Her specialities include menu engineering – ensuring menus are optimized to maximize number of guests and revenue — and building and designing kitchens to increase efficiency.
As a chef her background encompasses everything from kitchen, pastry, bakery to service which allows her to bring her insights to each part of the restaurant business.
Anne’s experience in the Dubai restaurant scene has shown her the importance of sourcing the right ingredients and creating the “wow” factor that ensures guests not only enjoy their meal but circulate their experience among friends and social media to ensure a wider success.
As a Corporate Chef, Aleksander’s specialities are creating the most ergonomic and efficient kitchen layouts possible in line with client’s concept. He’s also an expert on menu engineering and costing as well as hiring and training staff.
Before joining Taikun, his experience as a chef covered everything from seafood to steak houses to African cuisine. He is used to facing challenges. Recent ones include rapidly taking a multi-concept restaurant from generating AED 15k by opening during daytime only to nearly ten times that by launching a distinctive African-orientated night-time menu.
He has created signature dishes and custom plates for fine dining establishments on the Palm and opened a steak house in a single month, creating menu, kitchen and recruiting staff all within that time.
Yacine’s speciality is the creation, preparation, and presentation of mouth-watering desserts and pastries.
His expertise includes developing and managing the dessert menu, creating new pastry recipes, managing inventory, ordering supplies, supervising pastry cooks and other kitchen staff, and ensuring that desserts are prepared and presented to the highest standards.
Previous projects involved opening creating and costing a dessert menu for La Serre Qatar as well as staff training.
Yacine has as a passion for creativity and innovation in the pastry arts and can ensure your dessert menu captivates diners while maximising margins and ensuring repeat business.
His experience spans multiple categories: casual, fine dining, quick service restaurants as well as ghost kitchens. He will take the lead on the creative and design elements of any consultancy project. June’s extensive understanding of restaurant operations allows him to have insight into optimizing the concept’s branding and design.
June understands that a strong brand is more than just a logo or slogan but also reflects a restaurant’s culture, values, and vision. His expertise ensures clients can develop a brand that resonates with its target audience and inspires loyalty and advocacy.
“By working with me as a brand consultant, you’ll have access to my knowledge and expertise in brand strategy, messaging, and design. I can help you create a strong and distinctive brand that sets you apart from the competition and resonates with your target audience,” he says.
Polina has background in fashion photography as well as hospitality – she has worked with brands like Giorgio Armani, Fendi and Versace at Milan Fashion Week and has been published in numerous magazines including Harper’s Bazaar.
She has the creativity and technical know-how to capture the glamor of our client’s sites and convey the essence and beauty of their dishes and restaurant in the most compelling way possible, whether it’s for the menu, website, or social media platforms.
Dmitrii’s recent successful rebranding campaign for an LH restaurant led to increased foot traffic and overall revenue for the restaurant.
He has experience of working with several high-end hotels and resorts in the past, creating promotional videos that have helped to increase bookings and overall revenue.
“What makes me stand out from other videographers in my field is my ability to understand the unique needs of each restaurant and capture their essence through video. I also have a keen eye for detail and am always looking for new and creative ways to showcase our restaurants,” he says.
“Leading a big team under pressure is something that makes me stronger. I like to help client organizations achieve the same discipline and the consistency of work in their F&B operations,” he says.
Halyna will help your wine and beverages menu stay on trend and ensure maximum appeal to each guest.
She can help clients develop a wine list that complements menus as well as training staff to provide exceptional service in explaining wine and beverages lists and advising on inventory management to maximize profitability.
“In the restaurant industry, putting together a well-executed beverage list requires a deep understanding of industry trends and best practices. As a consultant, I can help you stay ahead of the curve and capitalize on emerging opportunities, such as sustainable and organic wines or craft cocktail trends,” she says.
Asma can help clients identify and address pain points in their customer’s visit and help the operation adapt to changing trends and preferences.
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