Suus Kuijpers Email & Phone Number

Zaandam, Nh, Nl

Oostzaan, Noord-Holland, Nederland

Oostzaan, Noord-Holland, Nederland

Eindverantwoordelijk voor planning, organisatie en dagelijkse leiding van het Horeca Vakcollege

Oostzaan, Noord-Holland, Nederland

Amsterdam Area, Netherlands

Hey! Ik ben Suus en ik begeleid horecaondernemers die het niet lukt om structureel voldoende omzet te creëren, om online én offline marketing zo in te zetten dat zij meer gasten trekken, die meer besteden en vaker terugkomen.

Eurest - Compass Group Nl

Formule Management & Instore CommunicationsActivities:Development and implementation of various formulas and concepts at the Eurest sites, based on a marketing plan and business case with the objective of maximizing turnover, improving guest satisfaction and strengthening the position with regard to competition.Responsibilities:Developing profitable formulas that can be used at mutiple sites in collaboration with Product Manager, Purchaser and Construction Coordinator. Coaching and guiding a Junior Formula manager.

Eurest, Amsterdam

Porjectmanager of a quality improvement program of Compass Group NL for all of our sitesActivities:Program manager of a quality improvement program that coaches site managers in self-managing improvement of the commercial and guest-oriented way of working and thinking. The result was a like-for-like sales growth of 7% at approximately 80 sites. To date, the program has been used with great success at all sites.Responsibilities:Developing and realizing the program from the objective of having more (new) guests, more often our restaurants visit. Managing 6 Implementation Coaches who visited and coached the sites.

Amsterdam Area, Netherlands

Activities:Responsible for development and implementation of the central menu, with the aim of being able to offer a culinary selection that tempts guests to buy distinctive and margarine products. The result was a huge improvement in the centralization of the central menu, with practical tools applied by site managers. Many of the tools, such as a digital menu planner and central preparation cards, are still being used successfully.Responsibilities:Identifying local and global trends and making a practical translation into products and assortments for the foodservice market. Realize and implement various seasonal menus for about 650 sites, taking into account the associated (margin) objectives.

Medeverantwoordelijk voor de invulling van het centrale verkoopassortiment en bijbehorende kostprijzen, verkoopprijzen en drukwerkmaterialen. Ondersteunend in het implementeren van (delen van) het verkoopassortiment op nieuwe vestigingen, alsmede het trainen van verkoopmedewerkers en koks om de randvoorwaarden van het te voeren assortiment te borgen.

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