Breda University of Applied Sciences
Rijksmuseum Amsterdam
Eye Filmmuseum Amsterdam
ING Amsterdam
TivoliVredenburg Utrecht
LuminAir Amsterdam
Some references
High Tech Campus Eindhoven
ASML Veldhoven
Google Parijs
Nhow Amsterdam - Selva & Sonora
Nationale Opera & Ballet Amsterdam
Chassé Theater Breda
Development
Our approach is distinctive because it addresses all critical success factors in conjunction. This integral approach and our decisive attitude make the Vijverborgh method successful. Office environment
or airport, self-service or à la carte: the methodology is the same.
Interior
It is important for the success of the concept that the interior design arises from an integral conceptual idea. The boundary between the various areas of expertise is wafer-thin in this respect. With our methodology
we ensure an optimal combination of knowledge and experience of all disciplines involved. In this way we guarantee quality and avoid duplication of work.
We work with both specialised interior designers
from our own network, and with partners selected
by the client.
Building and technology
For each partner in the project, we provide information specific to the hospitality industry. For example, the architect is provided with very specific architectural details, supplemented with finishing requirements. We provide the E- and W- advisors with technical data at position level and additional technical starting points.
For the full process, see the page
logistics and engineering
The optimal combination of these factors ultimately determines how work will be done, and with what equipment. Translated into 3D, this produces a testable design.
The most important questions during development: does the guest experiences the concept as it was intended te be experienced and can the employee
do his or her job optimally?
Creativity translated into functional design
In our functional design everything comes together. Depending on the concept we take into account preparation and things like presentation, display, signing, staffing, walking distances and similar aspects are always part of the development.
r.v.d.vleuten@vijverborgh.nl
Please contact
Roy van der Vleuten
Identity and positioning
By looking closely at the environment and the target groups, we determine the positioning of a concept and give it an appropriate identity. Essential in public commercial environments, but also not to be underestimated in corporate catering.
Culinary level
Our chefs have their own specialties due to their background and experience. Depending on the concept, we choose the chef or product developer who suits the best. We develop new recipes, but also draw on a large range of proven products.
Some references
High Tech Campus Eindhoven
ASML Veldhoven
Google Parijs
Nhow Amsterdam -
Selva & SonoraNationale Opera & Ballet
Amsterdam
Chassé Theater Breda
Breda University of Applied Sciences
Rijksmuseum Amsterdam
Eye Filmmuseum Amsterdam
ING Amsterdam
TivoliVredenburg Utrecht
LuminAir Amsterdam
Concept Development
The optimal combination of these factors ultimately determines how work will be done, and with what equipment. Translated into 3D, this produces a testable design.
The most important questions during development: does the guest experiences the concept as it was intended te be experienced and can the employee do his or her job optimally?
Our approach is distinctive because it addresses all critical success factors in conjunction. This integral approach and our decisive attitude make the Vijverborgh method successful. Office environment or airport, self-service or à la carte: the methodology is the same.
Interior
It is important for the success of the concept that the interior design arises from an integral conceptual idea. The boundary between the various areas of expertise is wafer-thin in this respect. With our methodology we ensure an optimal combination of knowledge and experience of all disciplines involved. In this way we guarantee quality and avoid duplication of work.
We work with both specialised interior designers from our own network, and with partners selected
by the client.
Creativity translated into functional design
In our functional design everything comes together. Depending on the concept we take into account preparation and things like presentation, display, signing, staffing, walking distances and similar aspects are always part of the development.
Identity and
positioning
By looking closely at the environment and the target groups, we determine the positioning of a concept and give it an appropriate identity. Essential in public commercial environments, but also not to be underestimated in corporate catering.
Culinary level
Our chefs have their own specialties due to their background and experience. Depending on the concept, we choose the chef or product developer who suits the best. We develop new recipes, but also draw on a large range of proven products.
Building and technology
For each partner in the project, we provide information specific to the hospitality industry. For example, the architect is provided with very specific architectural details, supplemented with finishing requirements. We provide the E- and W- advisors with technical data at position level and additional technical starting points.
For the full process, see the page
logistics and engineering