Vijverborgh advises clients on a wide range of issues. This ranges from strategies to increase the average spend per museum or theatre visitor, improving profitability, to the search for a new caterer or hospitality operator; tenders.

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In-house or outsourced hospitality or catering

Hospitality and catering are an important part of organisations. It is a place where people can meet and take a moment to relax.

The question often arises whether this should be managed in-house or outsourced. There is no universal solution; it depends on the situation. After a thorough analysis, we map out the various scenarios, outline the pros and cons, and then provide our advice.

Hospitality and catering tenders

The aim of a tender is to create a perfect match between the client and the operator or caterer, with a focus on providing a service that ensures guest satisfaction. In practice, this often proves to be challenging.

Highly technical requirements limit the creativity and entrepreneurship of the operator. Submissions that look good on paper may not always be feasible in practice, or the caterer/operator simply fails to deliver what was envisioned at the start of the partnership.

Our approach is rooted in our years of experience on both the sales and procurement sides. We translate your ambitions and vision into clear principles. Our process allows for effective communication and dialogue between the parties. This gives the caterer/operator the opportunity to truly understand the organization and the situation, enabling them to offer a tailored solution.

We identify bottlenecks and are critical of the agreements that are put on paper. The result: clear agreements with a shared goal for both parties.

Monitoring

For various organizations, we provide support in their collaboration with caterers or operators. We act as a dialogue partner between the parties. How is the collaboration progressing? What is the satisfaction of guests/users, and how can it be improved? What is happening financially? Is the culinary offering in line with what was agreed?

We assess the financial reporting, as well as the service level and culinary performance. We then engage in dialogue with the client and operator to make adjustments where necessary and set actions in motion. This also includes setting up pilots to test new initiatives.

As a result, we contribute to enhancing the collaboration with an independent and professional perspective.