50+ Restaurant sites
20+ Hospitality companies as active growth partners
30+ Years of operational and financial experience
2007 Year founded
Ratnesh entered hospitality with the Sheraton Hotel Group, learning simple food and beverage control and service operations when as a duty manager. He moved to The Ivy and Caprice Group, working with Jeremy King on financial operations and modernising reporting systems. This operational grounding shaped our philosophy: accountants who understand the restaurant floor and BOH Kitchens.
His relationships with celebrity chef Mark Hix led them to open The Rivington Grill in Shoreditch. This marked his transition into restaurant ownership. The experience of running a venue, facing cash flow, payroll, and growth challenges firsthand, became the foundation for RNB's approach which it now shares with its clients.
In 2003, Ratnesh moved into consultancy, starting Brindisa Kitchens Ltd with Monika Linton and overseeing the accounting function for Rick Stein in Padstow. Together with his wife Niketa Bagdai, also a qualified accountant, they incorporated RNB Hospitality in May 2007 from a purpose-built garden office.
RNB now operates from Harrow with 16 staff supporting 20+ restaurant companies and 50+ restaurant sites. Ratnesh sits on restaurant boards and advisory panels, bringing experience across hotels, pubs, independents, and roll-out groups.
Boutique service model with mainstream industry reach. Great Food, Great Service, Great Finance. Equal parts of every successful restaurant business.
Our approach is clear and accurate, with a third eye on finance. We ensure a clear separation of duties from cradle to grave, and cross-checking is the norm.
Flexible resourcing to match operational pace. Multi-company, multi-site approach where we understand no one day or week is the same.
We work shoulder to shoulder with restaurant teams. We immerse ourselves in the restaurant operation, acting as financial operatives embedded with teams at the restaurant floor level.
