Ground-floor restaurant units are positioned for stronger visibility and easier customer access, making them suitable for brands that want a public-facing dining presence within a larger waterfront food ecosystem. These spaces offer the opportunity to combine operational convenience with frontage, subject to the relevant approvals and fit-out requirements.

The second-storey Heritage Terrace units offer a more flexible format for businesses that need food-use space with a distinct architectural identity. They are well suited to operators seeking a smaller-footprint base for preparation, support functions, or a multi-level business model that combines production, office, and customer-facing uses across the terrace stack.

The first storey within The Xchange accommodates a mix of larger-format units and customer-linked uses, giving occupiers immediate access, stronger loading convenience, and better visibility. It is particularly attractive for businesses that value direct operational flow and a more prominent on-site presence.

Selected units with mezzanine levels provide a smarter split between production and support functions. This allows operators to keep office, admin, or light supervisory space within the same premises while preserving the main floor for operational use.

Second-storey units benefit from the project’s logistics-first planning, including access to common 40-footer container truck loading and unloading bays with direct service lift connectivity. For occupiers handling regular inbound and outbound movement, this makes upper-floor operation considerably more practical.

Third-storey units continue the project’s high-efficiency logistics framework, making them suitable for businesses that need generous production space without compromising on loading practicality. For growing operators, these storeys strike a useful balance between scale, accessibility, and workflow efficiency.