NLIn this fourth edition, we head to the historic center of Gouda and present an ode to:
Viejee’s – dine & share
We had a telephone interview with Viktor Tijbout, who started restaurant Viejee’s together with Jenny in 2016 in the heart of Gouda. In their hospitality concept, the overall experience for the guests is paramount. Their shared dining concept creates a cozy and relaxed atmosphere in an intimate and rugged establishment. Delight and surprise for their guests is at the forefront. In addition, they also offer catering. 
What have you all been doing since March 15? We already saw coming that the hospitality sector had to close, so we were somewhat prepared. We immediately launched an initiative to sell our stock that evening to guests, and by half past seven we were already online. On Monday, we started our menu directly and quickly had 60 customers. In the first 1.5 weeks, we also collected products from other hospitality establishments in Gouda and sold them so that there would be as little waste as possible. We normally have many customers weekly, but now that more hospitality establishments are reopening in Gouda, we see that the number of orders is decreasing.
How do you handle home delivery/pick-up? “We offer a new 3-course menu every week for €17.50, and with a cheese platter it costs €22.50. This menu is available for pick-up from Wednesday through Sunday, or can be delivered in Gouda and surrounding areas. It’s accessible and of good quality, with the main dish being reheated by the guests at home. The fun part is that for our menu, we also collaborate with local partners, such as the vegetable and cheese merchants.”
How do your guests react? “We have a group of regular guests who come to pick up a menu weekly. This way we keep in touch with each other. Additionally, we see that guests, for example for a birthday, pick up multiple menus for different addresses and then have dinner together via video call. We then add a firework fountain and a card to make it extra festive.”
How do you experience our collaboration? “We have good contact with Driessen Food and it is great that Kees, our account manager, can sometimes resolve issues quickly. If we suddenly need a lot of stock and it is more difficult to obtain, he ensures that it is arranged faster.”
What is your view on the 1.5 meter economy? “The space in our establishment poses limitations within a 1.5 meter economy, as it is a narrow, long venue. We have a terrace in our inner garden, but that is narrow as well. Hopefully, we can restart our catering activities soon. We are also exploring other options, in consultation with local partners.”
Advice and/or tips? “Stay positive and make the most of everything within your reach. Of course, this is different for every establishment. We all work hard together and try to make the best of it.”
