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.
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 RotterdamDelfins 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.
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 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.
management
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.
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.
Excellence
Some references
Restaurant Renilde,
Boijmans Van Beuningen RotterdamDelfins 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.


