At The Retail Bureau, we approach Food & Beverage with the same purpose driven mindset we bring to retail: a focus on the end user, elevated service, and meaningful moments.

At the core of our work is a red thread: the guest. Whether it’s a latte, a flagship, or a lounge—we strategically align how people feel, move, connect, and return in the space.

While food differs from retail in pace, operations, and sensory engagement, the foundation remains the same—considering holistic environments that connect people to brands through experience. F&B is not just about tables and kitchens. It’s about atmosphere, storytelling, flow, and operational performance—crafted to serve both business and guest.

We integrate architecture, business strategy, and development insight to guide F&B concepts from vision to opening day—whether standalone or embedded within a broader mixed-use or retail environment. From early feasibility to approvals, from space planning to buildout, we ensure each project is designed to perform—visually, financially, and experientially.

Our experience includes collaborating with leading global and local food operators while working at Cadillac Fairview, where we played a role in evolving food halls, modernizing food courts, and integrating chef-driven concepts into retail destinations. These projects deepened our understanding of how hospitality can elevate a commercial environment—and how thoughtful F&B planning adds long-term value for both landlords and guests.