Organisation

  • From organisational structure to job profiles.

  • From processes to genuine hospitality.

  • From advising and supporting to temporarily working on-site.

  • From satisfied employees to happy guests.

T. 0031 (0)6 - 13 19 13 65
r.v.duijn@vijverborgh.nl
More information?
Please contact Rob van Duijn
  • Chassé Theater Breda

  • Blue Bay Curaçao Golf & Beach Resort

  • Hortus botanicus Leiden

  • High Tech Campus Eindhoven

  • Nyenrode Breukelen

Some references

  • Restaurant Renilde,
    Boijmans Van Beuningen Rotterdam

  • Delfins Beach Resort Bonaire

  • Martiniplaza Groningen

  • Nationale Opera & Ballet Amsterdam

Operations/management

  • From operational results to benchmarking.

  • From financial objectives to hospitality budgeting.

  • From pricing to staff planning.

  • From cost control to sourcing.

  • From real-time insights to (timely) financial management.

Operational support
Operational Excellence

We are also regularly approached by real estate investors who have acquired hospitality properties and wish to transition into a hospitality organisation, hotel operation, and/or food & beverage business. This ensures satisfied employees, happy guests and optimal returns.

Culinary

  • From creative culinary input for defining the concept framework to menu development.

  • From menu engineering to menu calculations.

  • From inspiring and supporting to temporarily working within the kitchen team.

  • From (Michelin-)star level to day care activities in hospitality.

Sales events

  • From market segmentation to product-market combination.

  • From requirements and sales policy to financial objectives.

  • From setting up the sales process, from "request to aftersales," to providing guidance.

  • From brochure to conversion.

Operational Excellence refers to services where a team of professionals in operations, kitchen and sales/events within hospitality can provide practical support. This team can assist with implementing new hospitality concepts, shaping the hospitality component in an (existing) organisation, or (re)organising existing concepts.

Operational support
More information?
Please contact Rob van Duijn

Operational Excellence refers to services where a team of professionals in operations, kitchen and sales/events within hospitality can provide practical support. This team can assist with implementing new hospitality concepts, shaping the hospitality component in an (existing) organisation, or (re)organising existing concepts.

  • From operational results to benchmarking.

  • From financial objectives to hospitality budgeting.

  • From pricing to staff planning.

  • From cost control to sourcing.

  • From real-time insights to (timely) financial management.

Operations/
management
Daarnaast worden wij met regelmaat benaderd door vastgoed investeerders die horeca-objecten hebben aangekocht en de transitie willen maken naar een hospitality-organisatie, hotel-organisatie en/of horeca-organisatie. Dit voor tevreden medewerkers, blije gasten én een optimaal rendement.

We are also regularly approached by real estate investors who have acquired hospitality properties and wish to transition into a hospitality organisation, hotel operation, and/or food & beverage business. This ensures satisfied employees, happy guests and optimal returns.

  • From organisational structure to job profiles.

  • From processes to genuine hospitality.

  • From advising and supporting to temporarily working on-site.

  • From satisfied employees to happy guests.

Organisation
  • From market segmentation to product-market combination.

  • From requirements and sales policy to financial objectives.

  • From setting up the sales process, from "request to aftersales," to providing guidance.

  • From brochure to conversion.

Sales events
Operational
Excellence

Some references

  • Restaurant Renilde,
    Boijmans Van Beuningen Rotterdam

  • Delfins Beach Resort Bonaire

  • Martiniplaza Groningen

  • Nationale Opera & Ballet Amsterdam

  • Chassé Theater Breda

  • Blue Bay Curaçao Golf & Beach Resort

  • Hortus botanicus Leiden

  • High Tech Campus Eindhoven

  • Nyenrode Breukelen

  • From creative culinary input for defining the concept framework to menu development.

  • From menu engineering to menu calculations.

  • From inspiring and supporting to temporarily working within the kitchen team.

  • From (Michelin-)star level to day care activities in hospitality.

Culinary