R&B Lab Expertise

Tailored-made solutions for proven results

Led by a talented group of award-winning restaurateurs, R&B Lab provides actionable solutions and successful results for food and beverage operations across Asia, the U.S.A. and Australia. From concept development and design to culinary direction and marketing, our team offers creativity, experience and a strategic roadmap to drive revenue.

Bringing our effective, hands-on support and a pragmatic approach to every project, we develop food and beverage concepts that elevate the guest and brand experience. Menu and beverage programs are designed with guests in mind, to create word-of-mouth and talking points within our venues as well as Instagrammable food and drinks. With a range of menu styles that are suitable for all occasions, we keep up with current trends while ensuring proper execution of the classics.

What we offer

IDEAS ARE JUST THE BEGINNING

We provide the specific services needed to ensure each F&B venue in our portfolio has a new lease on life, positively impacting both short- and long-term success. The experiences we have gained over the years shape the strategies we offer. We recognize that no two concepts are alike, all having different operational needs. With that in mind, our team works to uncover each restaurant’s management needs and develop catered strategies.

→ Market Research & Analysis
→ Feasibility Analysis
→ F&B Masterplanning
→ Venue and F&B Conceptualisation
→ Branding & Strategy
→ Ongoing Support & Proofing

→ Creative Vision & Guidance
→ Kitchen Layout & Workflow
→ Bar & Dining Room Workflow
→ Section Layout & Design
→ FF&E Procurement
→ Supplier Relations
→ Design & Construction Management
→ Value Management

→ Food Menu Analysis & Development
→ Beverage Menu Analysis & Development
→ Cocktail Menu Creation including Recipes
→ Wine List Development and Wine Sourcing
→ Creation & Development of all culinary and beverage programs
→ Menus Pricing & Costing

→ Outlets Management
→ Operational strategies and budgets
→ Performance monitoring
→ Procurement and Costs optimization
→ Service & Culinary standards management
→ Sales Optimisation

→ Concept development
→ Naming & Logo
→ Branding & Voice
→ Digital Marketing
→ Social Media
→ Community Management
→ Events & Promotions
→ Media Relations
→ Graphic Design
→ Operations Marketing

→ People Management
→ Culinary Chefs Sourcing Restaurant teams hiring
→ Training & Development
→ Task Force teams set-up
→ Outlets manning

Our Team

Sylvain Royer

CO-FOUNDER, MANAGING DIRECTOR & CHEF DE CUISINE // The award-winning Chef oversees the operations of over 20 restaurants, their culinary approach and service standards. His dedication to this work has gained him much success in the culinary world, having worked in Michelin starred restaurants and 5-star hotels across the globe. Born in Reims, France in 1972, Chef Sylvain was raised by his father, a Charcuterie chef. At an early age, he developed the passion for gastronomy and followed his dream by completing an apprenticeship at “La Garrene” Restaurant with National Diploma as a qualified cook. In 2019, Chef Sylvain received the prestigious Maître Cuisinier de France award, a high distinction from the French association “Master Chefs of France,” which was created in 1951 with a mission to preserve French culinary art and tradition by expanding its influence and providing for its future through a careful selection of the best products, strive for creativity and perfection while acting as an Ambassador of the association.

Dan

CORPORATE CHEF // Chef Dan Stella’s career spans over 30 years of culinary experience across Europe and Asia. He honed his skills in several Michelin-starred establishments including Le Pré Catelan, Le Bistro de Paris and La Palme d’Or whilst in Europe. He moved to Asia in 2016 where he held various leadership roles and applied his know-how to create and plan menus, train kitchen staff, direct and supervise food preparation and run busy kitchens in trending venues, always upholding the higher standards. He exudes passion and dedication for his craft and aims to lead by example in order to exceed customer’s expectations.

Xavier

EXECUTIVE CHEF BABETT // Born in Normandie, but raised in Nice, Xavier started his experience in the hospitality industry at the young age of 12 where he gained experience in his uncle’s restaurant. Over 33 years later, Xavier’s culinary talent has been influenced by his lifetime of travels that have shaped his professional experience.

JACK

EXECUTIVE CHEF - THE BEACH CLUB PATTAYA // Jack brings over 25 years of F&B experience across Thailand, Singapore and Taiwan. His passion and talent in the kitchen has seen him work in well-known Michelin-starred restaurants and 5-star hotels, including numerous French restaurants.

Mark

CHEF DE CUISINE - SCARLETT HK // A team player with a friendly disposition, Chef Mark is a ‘bon vivant’ at heart and believes that every meal should be an occasion. Originally hailing from The Philippines, he has a strong, versatile culinary background and extensive experience in Modern European fare, including French cuisine but also Fusion cuisine and Asian cuisine. As a passionate foodie, he has an acute sense of detail and thrives in a busy, fast-paced environment, where he is constantly pushing boundaries and ready to respond positively to any challenges. In his spare time, he is a keen photographer and loves to stay on top of his fitness goals. A healthy mind in a healthy body is his motto!

Ploy

RESTAURANT MANAGER - SCARLETT BKK // Having honed her skills by working in bars and restaurants in the USA and Thailand, Ploy loves to get creative and challenge herself to make delicious drinks for guests each day. With over 6 years of experience behind the bar, Ploy’s favourite drink to prepare is a classic Negroni or any spirit-forward drink.

NUE

OPERATION MANAGER // Nue successfully graduated with a Bachelor degree in Hotel Management and brings with her over 18 years of hospitality experience, working in restaurants and bars across the USA and Thailand.

Alla

F&B OPERATION MANAGER, GINETT & 25 DEGREES SG // From the young, spirited age of 21, Alla has been shaping a successful career and reputable name for herself in the hospitality industry. Alla knows that no two days are the same in this industry, so she is hands-on and thrives on the floor, where she is able to interact with her guests and team.

PUI

SOUS CHEF - SCARLETT BKK // Born in Kanchanaburi, in the west of Thailand, Pui has worked behind the scenes in the kitchen for over 20 years. He originally studied a Bachelor of Arts & Design specializing in drawing, but he found his way into the hospitality industry because of his love of cooking. His favourite spot in the kitchen? Behind the charcoal grill where he finds a passion for grilling various cuts of meat, including his favourite being beef tomahawk.

Joffrey

OPERATION MANAGER - SCARLETT HK // Originally from Bordeaux in France, Joffrey graduated with a diploma in wine and spirit business. Over the last 10 years, Joffrey has gained much experience and knowledge in the hospitality industry, across France, England, Australia, French West Indies and now Hong Kong. Joffrey joined R&B Lab in October 2021 as an Assistant Manager and was soon promoted to an Operations Manager at Scarlett Café & Wine Bar in Hong Kong. Joffrey has a passion for putting together food and wine pairings, balancing exquisite food with a wide selection of French wines offered at Scarlett.