R&R Food Services is a food service consulting company based in Bahrain that provides services such as dining, restaurants, food courts, events, and themed catering. They offer high-end, one-stop hospitality solutions and their professional staff is dedicated to providing excellent customer service. The company was founded to take advantage of growing demand for sophisticated food options from travelers and to introduce new catering products and services.

1. Food Service Consultants
P.O. Box 75166
Manama, Kingdom of Bahrain
Phone: +973 39778445

3. WELCOME TO R & R
S Y N O P S I S
• R & R Food Services experience is as extensive as it
is diverse. Consultancy service concerns dining,
restaurants, food courts, entertainment and themed
events.
• R & R Food Services provides high end, one stop
value added hospitality.
• R & R Professional staff goes far beyond their call
of duty to offer the best ultimate service satisfaction.

4. WELCOME TO R & R
• The last decade has seen not only
great increases in the number of
people traveling, but also growing
sophistication in their lifestyle
preferences and needs. Not
surprisingly, many of these people
are becoming increasingly
dissatisfied with the food choices
available to them. This is why we
believe that we have an opportunity,
today to profitably enter the market
with new catering products and
specialized services.
IT’S A P E O P L E
B U S I N E S S
• As contemporary client preferences are
the heart of our business plan, we
believe that a new company such as ours,
rather than existing restaurant operating
companies, can most profitably seize this
opportunity for investors and food and
beverage owners alike. We can b nimble
and responsive where existing companies
are hindered by their heritage and
internal procedures. We can be
innovative when existing catering
companies are constrained by their
vested interest in existing products and
by service standards borne of prior
experience.
• We are optimistic because of the
extraordinary knowledge and experience
resident in our company’s founders,
owners and staff. We are some of the
most respective awarded food and
beverage professionals in the business.
We know our target customers, we know
our competitors. We have created a new
restaurant concept that will match well
the needs of those customers. We are a
highly competent to execute the new
service standards that will embody those
concepts and build a loyal customer base.

5. R & R E V E N T S
O R G A N I Z A T I O N
• Prepare arrange food and beverage for exhibitions
and conferences
• Organize presentations
• Organize festivals and celebrations
• Prepare for sports and entertainment

6. R & R operate full catering
service to businesses, private
parties, corporate launches &
hospitality events. We provide
the owner with technical
services, pre opening service,
hiring and training of personnel,
supply of fixed assets as well as
supplies. Leased documentation
and administration follow up on
credits, thus achieving optimum
results for owner.
MANAGEMENT PROCUREMENT PROJECT CONCEPT
Procurement Management
Services can be tailor made to
the specific requirements of an
individual or project.
Developers who acquire free
designs on an entire catering
project in most cases do not
have enough knowledge or know
how to review tenders or ensure
compliance to specifications in
the installation of facility. By
assisting and by acting R & R
are an independent and can act
as the procurement management
for the client in helping to fulfill
the objectives.
As Project Manager R & R
oversee the development of
work involving all types of the
necessary installations using
established project management
techniques to ensure that the
facility is arranged within the
allocated cost and time.
We assist investors and the food
operators plan. A new concept
for owners can be sub contracted
out rather than bring in
international companies where
cost and risk run high.
Agreement Management Management Catering
Industry

7. Roland Sollberger
• Recognized three times by the Confrerie de la Chaine des
Rotisseurs and over 40 years of experience, Swiss-born Chef
Roland Sollberger has held executive management positions
since assuming the role of Regional Executive Chef for the
Shangri-La Hotel Group (Kuala Lumpur) in 1986. He has been
based in the Arabian Gulf region for the past 13 years as
General Manager (Food Division) for the landmark Group in
Dubai and then as General Manager and Board Director for
the Mirage Hotel Group in Qatar. He is currently operating as
a consultant in Bahrain.
CHEF • EXECUTIVE • RESTAURATER

8. Hydyr Rustamovich
TECH • ARCHITECT • LANDSCAPER
• Fluently speaking five languages and having a logical, step by
step approach is a brilliant partner of R & R consultancy.
Having degree in Architecture and Computer Electronics
author of several Architectural and Interior Design projects.
Gained invaluable experience in landscaping, hydroponics and
hanging gardens while in Aegean Region of Turkey. Previously
consultant and secretary of Minister of Justice Department of
Turkmenistan.

9. Roland Sollberger
• It was as Management Operation Review Chef for the Hyatt International Corporation the he oversaw the
opening of the Royal Palace kitchens in Negara Brunei Darussalam and was commended directly from The
Prince of Wales for his culinary management of an official four day state visit to the Sultanate on the
occasion of Brunei's first National Day celebrations in 1984. Previously, the US delegation to Egypt on the
occasion of funeral of President Mohamed Anwar El-Sadat was based at the El-Salam Hyatt Hotel in Cairo
during his tenure and he took responsibility for dinner hosted by US Head of Delegation and Secretary of
State Alexander M. Haig at which guests included former US President Mr. James Earl Carter, Mr. Gerald
R. Ford & Mr. Richard Nixon.
• As a young n-charge chef at the Grand Hotel in Stockholm, Sweden, he began catering to celebrities such
as Bridgette Bardot, Marlon Brando and John Wayne before eventually orchestrating a state dinner for then
Prime Minister of India Indira Priyadarshini Gandi.
• During the course of his 44 year career, Chef Roland has worked in more than 35 countries.
B R I E F A C H I E V E M E N T
S
(Chef Rolando with Mr. Richard Nixon)

10. Roland Sollberger
A W A R D S
the COOKERY and FOOD
ASSOCIATION
(UNDER ROYAL
PATRONAGE)
Le CORDON BLUE CHAINE des
ROTISSEURS
SCHWEIZERISCHER
WIRTEVEREIN

11. Roland Sollberger
A W A R D S
William
HEPTINSTALL
Award
CORNELL UNIVERSITY HYATT
INTERNATIONAL
FOOD &
AGRICULTURE
ORGANIZATION
CIRCLE
of CHEFS BERN

12. Roland Sollberger
C A R E E R R E C
O R DP L A C E P O S I T I O N YEAR COUNTRY
MIRAGE HOTEL GROUP GM and Board Director 2004 -
2005
Qatar
LANDMARK GROUP GM Food Division 2002 -
2004
Dubai
ALPINE HOTEL SCHOOL Operations Director 2002 -
2002
Athens, Greece
HOTEL HIRSCHEN General Manager 2000 -
2001
Bernice, Switzerland
ORCHARD PARADE HOTEL General Manager 1996 -
1999
Singapore
PAN PACIFIC HOTEL Food & Beverage Director
(20 restaurants & bars)
1994 -
1995
Singapore
GASTRAG RESTAURANTS Director of Gastronomy
(50 restaurants)
1990 -
1993
Basil, Switzerland

13. Roland Sollberger
C A R E E R R E C
O R DP L A C E P O S I T I O N YEAR COUNTRY
SHANGRILA HOTEL KUALA LUMPUR Regional Executive Chef 1986 -
1989
Malaysia
TRUST HOUSE FORTE Corporate Chef North America 1985 London, United Kingdom
GROSVENOR HOTEL Kitchen Director 1985 London, United Kingdom
HYATT INTERNATIONAL Management Operation Review Chef
Middle East, Africa, Europe
1981 -
1984
Dubai
NEW WORLD HOTEL Kitchen Director 1979 -
1980
Hong Kong
HYATT REGENCY MANILA Executive Chef 1976 -
1978
Philippine
MANDARINE HONG KONG Executive Sous Chef 1974 -
1975
Hong Kong

14. Roland Sollberger
H A L L O F F
A M E

15. Food Service Consultants
P.O. Box 75166
Manama, Kingdom of Bahrain
Phone: +973 39778445