In addition to the Rijksmuseum Café, the Rijksmuseum also has access to the RIJKS restaurant and various banqueting facilities. In addition to developing the logistics and technology of the catering, we advised the Rijksmuseum on the final form of the operation.
Do you opt for 'in-house management' to keep as much control as possible over the execution? Or do you opt for the expertise of an experienced hospitality organisation? Or does the solution lie in a joint venture, shared entrepreneurship and control? Vijverborgh has developed a model to help organisations make these choices and weigh up the pros and cons of the various forms of operation.
Once the operating form had been chosen, we organised and supervised the catering tender together with the Rijksmuseum.