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, USA, Australia and Europe. From concept development and design to culinary direction and marketing, concept rebranding, repositioning and consulting approach 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. OUR PORTFOLIO - Scarlett Wine Bar & Restaurant, Bangkok. THAI - Scarlett Café & Wine Bar, Hong Kong. HK - Scarlett Brasserie & Wine Bar, Porto. PT - 25 Degrees Burger, Wine and Liquor Bar, Bangkok. THAI - 25 Degrees Burger, Wine and Liquor Bar, Lake Tekapo. NZ - 25 Degrees Burger, Wine and Liquor Bar, Hollywood. USA - The Yard Eatery, Melbourne. AUS - The Beach Club, Pattaya. THAI - Shirley Brasserie, Los Angeles. USA OUR CLIENT - Pullman Bangkok Hotel G, THAI - Pullman Pattaya Hotel G, THAI - The Standard Grill, NYC - Four Seasons Resort Bora Bora, FRENCH POLYNESIA - Le Tahiti by Pearl Resorts, TAHITI, FRENCH POLYNESIA
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R&B Lab Questions
The R&B Lab annual revenue was $21.2 million in 2026.
Sylvain Royer is the Co-Founder and Chef de cuisine of R&B Lab.
4 people are employed at R&B Lab.
The NAICS codes for R&B Lab are [7224, 72, 722].
The SIC codes for R&B Lab are [581, 58].
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