NLMeanwhile, the hospitality industry is open again and the beautiful weather contributes to lively, well-filled terraces. Just like at our friends from:
‘t Taphuys
We had a telephone conversation with Ronald van Woudenberg, Head Chef at ‘t Taphuys. At this moment, there are three locations, namely in Arnhem, Tilburg, and Utrecht, with spacious terraces.
‘t Taphuys is a meeting place for everyone! They are open 7 days a week for coffee, lunch, drinks, and dinner. The unique aspect of this concept is the tap walls, offering a wide selection of beers and wines. Here, guests can tap, taste, discover, and enjoy drinks at the large log tables. A truly special experience!
How have you been since the opening on July 1? “We notice that it gets busier day by day. Our staff is happy to be back at work and they are strictly following the guidelines. The guests who come are really eager to enjoy themselves again and seek out the conviviality with us. We do feel that these ‘first guests’ are a bit too casual about the whole situation, but we have arranged our locations well in terms of distancing.”
What impact does the 1.5 meter rule have? “Even before July 1, we worked with our architect Marco van den Brand to create layouts for all locations, taking into account the 1.5 meter distance between the different seating areas. Inside our Taphuysen, we have added more chairs so that our guests can choose their own spot. That works well. With the easing of restrictions from July 1, we can accommodate more guests everywhere. Our terraces are very spacious; in Arnhem and Tilburg, there is room for 180 people, where we can work safely as well as enjoy ourselves!”
Tapping and Snacking! “Our self-tapping system is used by everyone. There are now disinfectant wipes provided so that everyone can clean it themselves, and of course our staff does this extra in between. This way, our guests can continue to enjoy our wide assortment. Arnhem has as many as 100 types of beer and 80 types of wine. During the first week of opening, we had a smaller menu, but as the week progressed, it turned out that there was more space in the kitchen, so the menu is back to its original version.”
Collaboration Together “I have been working very well with Driessen Food for years. Our account manager Jeroen has great ideas and solutions. During the startup phase, there was a bit of give and take for both parties regarding the availability of raw materials or fluctuations in orders. That is the basis of a good collaboration!”
Got any tips? “Keep doing what you do best! You see that many restaurants are taking on different activities; make sure that this aligns with your concept and identity. Moreover, it is important to keep an eye on your guests in a subtle way during their visit to ensure that the RIVM regulations are followed. A fine is a shame.”
