At Jaarbeurs, we are constantly improving to organise even more successful events together. In doing so, we ask for input from our customers and visitors. Among other things, we heard that people found the price-quality ratio of the catering out of balance. Bas Rietvelt, Head of Hospitality, started working with the customer feedback and made many developments in recent months. Among other things, he talks about the revamped hospitality point that opened during the 50PlusBeurs. He also updates us on the choices he is making to take the hospitality sector to the next level.
Bas has been Head of Hospitality since February 2023 and is ultimately responsible for everything to do with hospitality within Jaarbeurs. Among other things, he looks at the organisational structure. This is how he says: 'The right organisational structure helps in responding optimally to our consumers' wishes. That is one of my most important tasks. I want to make sure everything is properly aligned. One of the ways to take a step towards that is by getting feedback from our customers. Feedback is extremely important to us. We really listen to you and deal with it.'
At Jaarbeurs, we are constantly improving to organise even more successful events together. In doing so, we ask for input from our customers and visitors. Among other things, we heard that people found the price-quality ratio of the catering out of balance. Bas Rietvelt, Head of Hospitality, started working with the customer feedback and made many developments in recent months. Among other things, he talks about the revamped hospitality point that opened during the 50PlusBeurs. He also updates us on the choices he is making to take the hospitality sector to the next level.
The challenge Bas is facing is national price increases. Jaarbeurs does not escape this either. Bas: 'Everyone has to deal with price increases, unfortunately we are not unique in that. What we can do is turn the quality knob and look at our margins. Together with my team, I have therefore implemented new plans and developments in recent months. We are focusing even more on fresh, adjusting recipes, creating deal structures and reviewing our pricing strategy.'
At Jaarbeurs, we are constantly improving to organise even more successful events together. In doing so, we ask for input from our customers and visitors. Among other things, we heard that people found the price-quality ratio of the catering out of balance. Bas Rietvelt, Head of Hospitality, started working with the customer feedback and made many developments in recent months. Among other things, he talks about the revamped hospitality point that opened during the 50PlusBeurs. He also updates us on the choices he is making to take the hospitality sector to the next level.
The new catering outlet, which opened during the 50PlusBeurs, is an example of the extra focus on fresh. Bas: 'Everything is now prepared on site. That means we prepare dishes, sandwiches and snacks on location. This allows us to respond even better to demand and products don't sit around for long. We are also renewing the experience: there are many products on ice and healthy ingredients play the main role here.'
At Jaarbeurs, we are constantly improving to organise even more successful events together. In doing so, we ask for input from our customers and visitors. Among other things, we heard that people found the price-quality ratio of the catering out of balance. Bas Rietvelt, Head of Hospitality, started working with the customer feedback and made many developments in recent months. Among other things, he talks about the revamped hospitality point that opened during the 50PlusBeurs. He also updates us on the choices he is making to take the hospitality sector to the next level.
Peter Scholte recently started as the new head chef for Jaarbeurs. Peter has worked in several starred restaurants, among others, and has a huge passion for sustainable cooking. Bas: 'Peter is making a quality change in recipes. He always says: 'Only the best is good enough for our guests', so all ingredients are top quality. I am convinced that our guests will taste his creativity and quality in this.'
At Jaarbeurs, we are constantly improving to organise even more successful events together. In doing so, we ask for input from our customers and visitors. Among other things, we heard that people found the price-quality ratio of the catering out of balance. Bas Rietvelt, Head of Hospitality, started working with the customer feedback and made many developments in recent months. Among other things, he talks about the revamped hospitality point that opened during the 50PlusBeurs. He also updates us on the choices he is making to take the hospitality sector to the next level.
'We will introduce deals to change the price image within our catering industry,' says Bas. 'These deals will make it more interesting to order a drink combined with a sandwich or a snack. This ensures that the customer is cheaper. In addition, I think it's important that everyone can come to our catering business, which is why there should always be a cheap sandwich, for example.'
At Jaarbeurs, we are constantly improving to organise even more successful events together. In doing so, we ask for input from our customers and visitors. Among other things, we heard that people found the price-quality ratio of the catering out of balance. Bas Rietvelt, Head of Hospitality, started working with the customer feedback and made many developments in recent months. Among other things, he talks about the revamped hospitality point that opened during the 50PlusBeurs. He also updates us on the choices he is making to take the hospitality sector to the next level.
Finally, Bas mentions the pricing strategy, scrutinising current prices. Bas: 'We pay less attention to the starting price of a product and analyse our margins more carefully. This way, we look per product where we can (and want to) accept lower margins and where we cannot. This is also in line with our sustainability strategy: if something is healthy, we accept a lower margin on it. And that affects the price the customer pays.'
At Jaarbeurs, we are constantly improving to organise even more successful events together. In doing so, we ask for input from our customers and visitors. Among other things, we heard that people found the price-quality ratio of the catering out of balance. Bas Rietvelt, Head of Hospitality, started working with the customer feedback and made many developments in recent months. Among other things, he talks about the revamped hospitality point that opened during the 50PlusBeurs. He also updates us on the choices he is making to take the hospitality sector to the next level.
