What sets our approach apart is our ability to address all critical success factors in an integrated way. This holistic approach, combined with our pragmatic mindset, makes the Vijverborgh method both effective and widely applicable. Whether it is an office environment, hotel or museum, self-service or à la carte, the methodology remains consistent and reliable.

Ambition & Objectives

Our ambition is to develop distinctive hospitality concepts that create lasting value. We aim for concepts that are innovative, future-proof and focused on enhancing the overall user experience.
By maintaining a balance between hospitality, sustainability and functionality, we support both operators and end users in fulfilling their needs and ambitions. We start by identifying the organisation’s ambitions and objectives. These form the framework for the process and will be continuously evaluated throughout.

Brand DNA

The brand captures the essence of what the organisation stands for. This is reflected not only in its mission and core values, but above all in its overall identity. We translate this into a tangible and recognisable hospitality concept, from food and beverages to service, and from communication to interior design.

Trends, Developments & Inspiration

We translate the latest trends in hospitality into concepts that align with changing guest preferences and market developments. We draw inspiration from innovations in hospitality, art, design and sustainability to create a complete and engaging experience. In addition, we invite clients to join us on inspiration tours to experience the latest trends
first-hand.

Environment & Location Analysis

In every analysis, we look at the physical, social,
and economic characteristics of the environment to identify opportunities and challenges. We explore how the location can strengthen the concept and translate this into an appropriate function and appearance. Through a thorough analysis, we determine which target groups we can engage
and how we can make optimal use of the space.

Userneeds

We focus on the needs of both guests and operators to develop solutions that enhance the overall experience. By placing the entire user journey at the centre, we create environments that are not only functional but also truly memorable.

Based on stakeholder conversations, we identify the various target groups and map out their needs and expectations regarding food, beverages and hospitality. We then translate these insights into specific requirements for the concept.

Operations & Organization

We not only consider the concept, working methods, and product, but also at the revenue potential in relation to expected visitor numbers, cost patterns, and returns. We outline the organizational and operational principles and consequences to ensure that each concept is both operationally feasible and financially viable.

Principles

The qualitative analysis is complemented by an analysis of the quantitative principles. In this, we map out expected guest numbers, the number of seats, and the required square meters, among other factors.

Vision & Concept Direction

Based on the analysis, we formulate an integral hospitality vision. Together with the operational principles, this forms the foundation for an innovative, feasible, and distinctive concept direction where experience, service level, and assortment come together. We translate this concept direction into a concept brief with clear guidelines for design and operations, describing the key principles, desired atmosphere, look & feel, and branding.

Consequences

At an early stage, we provide clear insights into the required space, technical requirements, and investments.
This serves as input for decision-making and the further design process, which includes: