INTERVIEW - WTC Amsterdam

Transcription

ALL CHANGE: A FRESH APPROACH TO FOOD AT THE WTC
INTERVIEW
‘We’re bringing downtown
Amsterdam to Zuidas,’ says
restaurant entrepreneur
CASPER REINDERS
CATERING CONCEPTS
From creative Californian
dishes to a dynamic food
court and the best of bistro
SMOOTH OPERATORS
A new approach at the
WTC Conference Center
BREAK-OUT BOOST
WTC Amsterdam has a new
creative space where tenants
can recharge and regroup
OVERVIEW
ALL CHANGE IN WTC
CATERING AND
SERVICES
THE OFFICE OPERATORS
In 2009, The Office Operators launched a fullservice office concept offering clients maximum
flexibility in terms and space. The company also
provides flexible work stations, meeting rooms and
virtual offices and is now taking over responsibility for running the WTC’s Conference Center.
WE CANTEEN FOOD COURT
We Canteen was launched five years ago by Maaike
de Reuver and Charlotte van Leeuwen to bring a
fresh new approach to in-company catering.
The company now runs eight successful food
courts in Amsterdam, The Hague and Eindhoven
and has built up a network of 300 local catering
companies. WWW.WECANTEEN.NL
WWW.THEOFFICEOPERATORS.COM
BO NAM
Vietnamese restaurant Bo Nam is the latest
in hospitality entrepreneur Casper Reinders’
stable. Reinders made his name in 2003 with
night club Jimmy Woo and now runs a string
of restaurants across the capital. He was also
responsible for the Holland Heineken House
concept at the Rio Olympics.
STACH
MYLK
OX & BUCKS
Stach Food was founded in October 2011
by Stach Schaberg and now the neighbourhood deli concept has eight outlets across
Amsterdam plus four in Utrecht and Overveen. Stach offers fresh soups, salads and
sandwiches for lunch on the go. Much of
the produce is locally sourced and organic.
Mylk is a joint venture between
Amsterdam hospitality entrepreneur
Casper Reinders and chef Elena
Cholovsky, who set up her first
vegan restaurant Alchemy on Bali in
2011. The approach is raw, organic
food and drinks with a creative,
Californian twist.
Part of what is now the Fitch &
Shui café is being turned into a
Grand Café with classic bistro food,
lots of different wines and beer
and a warm, welcoming vibe. Ox &
Bucks, with lots of wood and comfy
chairs, is set to be the new place for
the perfect after-work drinks.
WWW.STACH-FOOD.NL
2
M A IN
E N TRA N CE
WTC EXTRA - JANUARY 2017
CONTENTS
Bon appetit!
4
WTC N E W S
New catering companies
Christiaan Huijg, Managing Director
World Trade Center Amsterdam
Welcome to this extra edition of WTC Today
which focuses on our plans to completely shake
up our catering and conference facilities in 2017.
Eurest has been running the WTC’s cafes, canteen, restaurant and meeting rooms for several
years now and the team has done a great job. I’d
like to thank them for all their efforts and innovations over the years.
But now, in 2017, the time is right for change. A
New Year brings new opportunities and we are
taking the WTC’s services to a whole new level.
We want to have a greater focus on catering and
on the conference centre so we have selected several parties to work with us, each with their own
specialisations. In particular, I’m delighted that we
have been able to bring in some of Amsterdam’s
hippest operators to overhaul our catering facilities. Casper Reinders is the man behind some of
the city’s most innovative clubs and restaurants
and he is the guiding light in many of the changes
we are making. His involvement in the WTC –
through restaurant Bo Nam and the new Grand
Café – will help put the WTC and Zuidas firmly
on the map as a great place to eat as well as work.
Find out more on page 6.
I’m also extremely pleased to welcome We Canteen to the WTC. The company was launched five
years ago by two very enterprising young women
and is setting new standards in corporate catering. We Canteen is now part of The D&B Facility Group which runs our reception, cleaning and
security operations. I know the high standard we
have come to expect from D&B will be reflected in
their new approach to a canteen lunch. We Canteen has made locally sourced and internationally
orientated food its trade mark.
You will notice other changes as well. Neighbourhood deli and sandwich bar Stach is setting up
shop in what was the Fitch & Shui coffee corner.
Stach is a fast-growing food retail concept and I
am very happy to welcome them to the WTC.
And then we have a vegetarian fresh food bar with
a Californian twist which will be a great addition
for everyone who likes to make sure their diet is a
healthy as possible. Read more about all the new
catering companies on pages 4 and 5.
As I said in my last column, central hall is also
about to undergo a revamp. Those changes are
now being finalised. The new-look central hall
will also include a Stach Food to go, so visitors will
be able to grab a caffeine fix and a bite to eat while
waiting for their appointment. More on page 12.
The other major change is taking place in the conference centre. The Office Operators are taking
over the management and have great plans for the
future. The Office Operators run several meeting
centres in Zuidas and elsewhere in the Netherlands and we expect them to bring a number of
international events to the WTC. You’ll be able
to recognise their staff by their red uniforms. Read
more about TOO on page 11.
In all, the changes which we are introducing in
2017 will be a significant boost to the WTC and
its role within Zuidas as a whole. The changes will
be rolled out over the next few months and we
will do our utmost to limit the inconvenience to
you as much as possible. If you have comments or
questions, please feel free to get directly in touch
via [email protected]. And as
you sit down for your first paella courtesy of We
Canteen or a raw food salad, bon appetit.
6
IN TE RV I EW
Casper Reinders is coming
to WTC Amsterdam
8
F O O D CO U R T
Local entrepreneurs
take centre stage
10
M E E TIN G P L AC E
All change at the
WTC Conference Center
13
B RE A K - O U T
A new concept for F2
3
FOOD FORMATS
EATING FROM
A P P L E S T O
ZUCCHINI
A fresh approach
Focusing on food from around the world and
provided by local firms is key to the success of We
Canteen, which takes over Fitch & Shui in February. Of course, you will be able to lunch on homemade soups, filled rolls, seasonal salads and fresh
juices but We Canteen also offers a constantly
changing selection of hot meals from around the
globe – think Asian, Arabic, South American and
Mediterranean specialities like burritos, paella or
curry. Every day, two or three different catering
companies will set up shop at the WTC. ‘Our en-
trepreneurs serve dishes from all over the world
so we will be able to find out, once we’ve started
which best fit the WTC’s international workforce,’ says company founder Maaike de Reuver.
More on page 8
CLASSIC
BISTRO
FOOD
Casper Reinders and D&B The Facility Group
have developed a new concept focusing on the
very best of bistro food for the WTC’s new grand
café Ox & Bucks. WTC tenants will be able to enjoy the perfect BLT, Caesar salad, saté and a classic steak tartare in an informal atmosphere. The
location will include lots of dark wood and beams
with industrial lighting, marble tiles and plants.
The new café will open in late March and is set to
be the perfect place for an informal meeting during the day and celebratory drinks with colleagues
in the evening.
4
Raw food might not be the first thing that
springs to mind when you think of lunch in
the WTC, but Elena Cholovsky’s approach
to healthy eating is more rock ‘n roll than
puritanical. The menu in the vegetarian cafe
will change with the seasons, focusing on
locally-sourced and sustainable ingredients
for breakfast, lunch and dinner in a warm
interior. No time to eat before you had to
leave for the office? How about coconut yoghurt with fresh berries or caramelised pear
quinoa? Need a quick pick-up for lunch?
Lentil and carrot salad, mint pea mash and
roast balsamic beets will do the trick. The
food bar will open for business in the former
Fitch & Shui café in mid March.
FOOD FORMATS
A French twist
Bo Nam is the high-end Vietnamese restaurant with a French twist that will replace Corso
Como in September. Vietnamese cuisine is one
of the richest and most inspiring in the world
and has been influenced by European and Asian
techniques and flavours for over 4,000 years French colonists brought their own influence in
terms of cooking techniques, coffee, chocolate
and even bread (Banh Mi). Bo Nam will offer dif-
ferent menus for lunch (beef bouillon with meat
balls or shrimp and mango salad) and dinner (fish
with glazed ginger or a steamboat to share with
friends). Creator Casper Reinders says the concept fits perfectly with the WTC. ‘We’ll be doing
soup, spring rolls and really serious dishes,’ he
says. ‘Office environments tend to play safe, but
there are lots of opportunities and we can do a lot
more for a brand like the WTC.’
LOUNGING AROUND
Stach classics such as a vitello tonnato roll with
rocket, banana bread and gluten-free walnut and
date bar will soon be available to busy WTC workers
who want to grab a fresh, healthy lunch on the go.
‘Stach is a real convenience store,’ says founder Stach
Schaberg. ‘We ensure our customers can eat fresh,
healthy food without making it themselves.’ Stach is
also known for its great coffee and its fresh vegetable juices. ‘Our turmeric juice with carrot, ginger and
black pepper is terrific for a healthy boost.’
5
INTERVIEW
Casper
Reinders
IS BRINGING DOWNTOWN
AMSTERDAM TO ZUIDAS
After nightclubs and a string of successful
city centre restaurants, the hospitality
industry tycoon is now turning his
hand to the eateries in the WTC.
PHOTOGRAPH: TAO GROUP, ALLJAN MOEHAMAD
Casper Reinders, the man behind Amsterdam
hot spots such as Jimmy Woo, Bo Cinq and Lion
Noir, took about five seconds to decide to get involved when approached by an old friend about
pitching for a new catering contract.
‘The WTC in Zuidas? My first thought was it is
nothing for me but then I thought, this is brilliant. I can do something totally different. I really
like tackling new things. Last year I designed the
Holland Heineken House for Dutch supporters at
the Rio Olympics. I’d never done anything like
it before and when I got the contract, I thought
“wow!”. Entrepreneurs have to get out of their
comfort zone and take chances. And the WTC is a
great opportunity.’
Casper, 46, has set up dozens of restaurants since
starting out on his career some 20 years ago. He
really hit the headlines with the launch of night
club Jimmy Woo in 2003, which brought a new
elan to Amsterdam’s nightlife. It is still one of the
city’s most successful clubs, visited by the likes of
Mick Jagger and George Clooney when they are
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‘THE SPACE IS
ACTUALLY QUITE
MASCULINE AT
THE MOMENT SO
WE ARE GOING TO
MAKE IT WARMER
AND MORE SEXY’
in town. Since then other clubs and other restaurants have followed, all notable for Casper’s trade
mark and inspiring interiors. Ravishing colours,
a key piece of clever furniture… each restaurant
is built around a particular vision – and Casper is
applying that same philosophy to the WTC.
HIGH WINDOWS
‘I usually work from a concept but now I am
working with people who wear suits and want
drawings which is different for me,’ says Casper,
who prefers to dress in black and is famous for his
collection of tattoos. ‘When I first walked into the
Fitch & Shui space I was amazed how many people
were there so early in the morning and that everyone was so well-dressed. But I like office buildings and I immediately liked the WTC space with
all the high windows. There is something almost
industrial about it, with the exposed pipes and a
certain roughness which appeals to me.’
As the biggest office complex in the Netherlands,
with some 4,000 workers from across the globe,
the WTC is far from a standard place to set up
a catering operation. Casper’s involvement spans
the current Fitch & Shui café area and the restaurant space now occupied by Corso Como.
The café section which fronts Zuidplein is being
completely overhauled and will house three new
concepts: food to go deli Stach, Mylk and a Grand
Café. ‘The space is actually quite masculine at the
moment so we are going to make it warmer and
more sexy with wonderful colours,’ says Casper.
Casper does not believe in off-the-peg concepts
and sources the furnishings all over the world.
The chairs, for example, are specially made in Morocco. ‘We’re going to turn the space into somewhere you will want to hang out after work,’ he
says. ‘I want to keep our guests here after office
hours with good food, lots of beer and wine and a
warm atmosphere. It’s going to look great. We’ve
picked up this amazing brown sofa for Stach, for
example. It’s six metres long and far too expensive
for a bar but it was way too cool to leave behind.’
COOL KIDS
The transformation into Stach, Mylk and a
Grand Café will start in February. Once work
there has been completed, attention will turn
to the central area currently occupied by Corso
Como. At the end of last year, Casper opened
his first Bo Nam Vietnamese restaurant in central Amsterdam and the WTC branch will open
in the early spring. ‘It is too easy to play safe in
a place like the WTC,’ says Casper. ‘Going for
French or Italian cuisine is the simple option.
But there are so many more possibilities.’ In addition, he says, the WTC is so international and
that made the decision to bring the Bo Nam concept to Zuidas a natural.
‘Bo Nam in the city centre is very popular with
the young, cool kids and we are going to go a
little more Bistro style in Zuidas,’ he says. The
focus is on serious Vietnamese food using
French techniques which date back to colonial
times. ‘Think Vietnamese sandwiches - Banh mi
‘I WANT TO KEEP
OUR GUESTS HERE
AFTER OFFICE HOURS
WITH GOOD FOOD,
LOTS OF BEER AND
WINE AND A GREAT
ATMOSPHERE’
- which use French bread combined with spicy
fillings,’ says Casper. ‘Or Vietnamese hamburgers which use small, black buns and are delicious.
Asian food is really good and Vietnamese cuisine
one of the best.’
WTC FAMILY
Casper is quick to reassure those who may fear
a little too much hipness is about to hit Zuidas. ‘We’re not going to be revolutionary at the
WTC. That would not be appropriate. What
we are doing, is bringing a bit of downtown
Amsterdam to Zuidas. A lot of the people who
work here already come to my clubs or restaurants. And I think they’ll love to have drinks at
the bar with the rest of the WTC family in our
Grand Café on Friday afternoon because it will
all be about comfort and quality. We’ve got a lot
of great concepts with Stach, We Canteen and
Weeds and together we are going to do something really great in the WTC.’
7
Fresh food and innovative ideas
No catering concept on the market offers more variety than
We Canteen, the dynamic new food court operators who
are taking over the WTC self-service restaurant.
We Canteen was born out of frustration at the standard fare served
up in so many corporate restaurants. Alongside a wide range of
top quality fresh salads, sandwiches, drinks and soups, We Canteen brings in two to three different local companies every day,
each with their own specialities. Think hotdogs with a difference,
or tapas and Spanish seafood. With a stable of over 300 different
food firms – from oyster experts to cocktail shakers – We Canteen
will be bringing some of the best café, restaurant and food truck
entrepreneurs to the WTC. Here’s a look at six innovative Amsterdam eateries which may be popping up in the coming months.
BARRA
BULLS AND DOGS
Barra, home to what some say are the finest tapas
in Amsterdam, is a vibrant little restaurant in the
heart of the Pijp district. Barra serves the best
of Iberian cooking using authentic ingredients
freshly prepared by their own Spanish chefs. It is
pure and simple food with a contemporary take.
With two locations in Amsterdam and a popular
festival food truck, Bulls and Dogs serves funky
homemade hotdogs, sausages and side dishes. The
sausages are made by a local butcher from Amsterdam according to the company’s own recipe. Side
dishes include fare such as Mexican corn, fried onion
rings, curly fries and fresh salads.
WWW.BARRA.NU
WWW.BULLSANDDOGS.COM
8
XXX
DOPHERT
JUICE AND SALAD
Vegan restaurant Dophert serves 100% vegetable
products – so no eggs, no meat and no dairy. The
team behind the successful eatery in Amsterdam’s
Spaarndammerbuurt make all the food themselves so
they know exactly what goes into their sandwiches,
snacks and salads. Dophert also makes wonderful iced
birthday cakes if it is your turn to treat the office.
With three branches in Amsterdam, Juice and Salad
is the first salad bar in the city to grow its own
products. Set up by farmers Michiel and Nick, the
mission of Juice and Salad is to provide the most
delicious fruit and veg juices, salads and sandwiches.
They also whip up a great fresh fruit yoghurt.
WWW.JUICEANDSALAD.NL
WWW.DOPHERTCATERING.NL
KAAS EN WORST
The Kaas en Worst (cheese and sausage) food truck is
a popular sight at summer festivals, serving delicious
meals and snacks from the back of an old Peugeot J7.
Lotte and Julio put the emphasis on home-made products sourced from local growers with a focus on their
own sausage recipes and the best possible cheese.
WWW.KAASENWORST.COM
RENZO’S
DELICATESSEN
Launched in 1986, Renzo’s on the Van Baerlestraat in
Amsterdam is the place for great home-made Italian
food and products. Pick from classic pastas, risotto and
salads to delicious rolls stuffed with imported Italian
meats and cheese. Gorgonzola with rocket or Parma
ham, anyone? Renzo’s dino sauce is legendary.
WWW.RENZOS.NL
9
THE OFFICE OPERATORS
Smooth
operators
A NEW LOOK AND A NEW FACE FOR
THE WTC CONFERENCE CENTER
10
The red dresses worn by the staff of The Office
Operators are set to become a familiar sight
in the WTC as the company takes over the
management of the Conference Center.
‘Our first priority is to ensure everyone gets the
perfect welcome,’ says Nienke Weeber, the new
manager of WTC Amsterdam’s conference centre. ‘We stand up, we are proactive and we take
everyone to the meeting room where they are
supposed to be. I believe it is crucial to create the
best possible first impression and make people feel
at home straight away.’
The Office Operators (TOO) was founded six
years ago. The company’s strategy is simple: to
provide offices, meeting rooms and flexible work
spaces with a total service package. The contract
to manage the WTC’s Conference Center is the
company’s 21th location in the Netherlands.
Whether 200 guests are due to hear a keynote
speech in the auditorium or a company country
management team is having a satellite meeting
with the CEO in New York, ‘providing the best
possible service is key’, says Nienke.
AMSTERDAM
Nienke, 29, studied facilities management in Groningen and made the move to Amsterdam after
graduating. She started working for The Office
Operators in August 2012 after a friend suggested
she might like to apply for a job. After a year at
the meeting centre at WTC Schiphol she was promoted to centre manager. Her next move was to
launch her own location - the Infinity office complex better known as the former ING building
next to the Amsterdam ring road. Now the WTC,
just a short bike ride away, is next on the cards.
Nienke’s five key tips
for a smooth operation
Prepare properly
Get a good team
Remember the wow factor
Never say no
See challenges, not problems
‘The WTC Conference Center is a fine, basic product but we can do so much more,’ says
Nienke. ‘The WTC is such a big complex and
needs an excellent and international level of service and quality in its meeting centres. Our team,
in their red dresses, will provide just that.’
STRATEGY
TOO will get the keys to the space on February
7 and Nienke will then slowly roll out the company’s own strategy. ‘It is crucial to make sure
there is no disruption for the clients who are already booked in,’ she says. ‘By early April we will
be ready to start refurbishing the complex to give
it The Office Operators’ look and feel. We adapt
our strategy to the buildings we are located in. For
example, the UP office complex close to Amsterdam’s main railway station has an urban interior
compared with Infinity, which is more corporate.
For the WTC we will be fairly formal as well, a
modern office with a twist.’
In her four-year career at TOO, Nienke has already had to deal with her fair share of challenges. ‘I think the biggest was when a client told us
they wanted to move into their new office in two
weeks rather than five. We had to complete the
entire project, from the flooring to the coffee machine, in two weeks and I think we finished it on
the very last night. My boss told me later she did
not think we would get it done. It was pretty hairy
but we made it.’
Preparation and teamwork are key to providing
the best service, Nienke says. ‘You need to know
exactly what your client wants. Our customer service representatives are trained by the office managers who really know how things work and can
share knowledge and experiences. We also operate our ‘wow’ programme – we want to amaze our
customers and to reward our people who provide
service beyond our clients’ expectations. We never say no or that something is not possible… we
try to meet the client’s every need, even if it is as
simple as providing mint tea with honey to a visitor who obviously has a cold.’
11
FACELIFT
FACELIFT
FOR THE
C E N T R A L
HALL
The catering facilities are not the only parts of the WTC
which are being completely overhauled. Central hall is also
about to undergo a major revamp.
The aim is to boost the way the space works and bring the
facilities bang up to date. The plans are now being finalised but we can say the new-look central hall will include a
bright new reception and service desk area, and that there
will be several places to meet, greet, relax and work.
The plans also include a ‘Stach to go’, so visitors can grab
a caffeine fix or a quick bite to eat. The new look was put
together by design bureau Pubblik & Vos.
12
RELAXING ON F2
FEEL
FREE
IN F2
If you feel the need to let off steam
by playing a game of draughts or air
hockey, or even bash out a tune on a
piano, then the temporary new breakout space in F2 is the place to be.
The glass fronted office formerly occupied by the Expatcenter has been
turned into a place for all WTC workers to relax and recharge their batteries. Just turn up and join in.
You can also enjoy the art by Amsterdam-based conceptual light artist
Clifton Mahangoe.
Interior designer Marcel de Lyon and
architect Dineke Dijk came up with the
new look for F2. Later this year, plans
to turn F2 into a permanent place to
relax or hold an impromptu meeting
will be finalised.
13
From breakfast
to late-night drinks
The new catering concepts in the WTC will ensure
a wide and varied choice of places to eat and drink
throughout the working day and well into the evening.
Here’s a summary of what eateries will be open when.
Work on revamping Fitch & Shui will start at the beginning of February. We Canteen will
OPENING TIMES
WE CANTEEN FOOD COURT
11.30 to 14.00
STACH FOOD
07:30 - 20:00
VEGETARIAN FOOD BAR
09.00 - 23.00
OX & BUCKS GRAND CAFÉ
09.00 - 23.00
open on February 6 from 08.00 to 18.00 and will also station a food truck in the hall to
provide a wider service. Once the café space has been completed and Stach, the Grand
Café and Mylk are open for business, the Food Court will be open from 11.30 to 14.00
BO NAM
10.00 - 22.00
on a daily basis. Longer opening hours are of course an option for special events.
STACH TO GO
IN CENTRAL HALL
08.00 – 18.00
ROOM SERVICE
AND BANQUETING
08.00 – 18.00
and at other times on request
14
OPENING SCHEDULE
DATES FOR YOUR DIARY
FRIDAY, FEBRUARY 3
MONDAY, FEBRUARY 6
LUNCH DATE
CONFERENCE CALL
This is the last day you can enjoy lunch
The Office Operators team, in
at the Fitch & Shui cafe and sandwich
their distinctive red uniforms,
bar and in the main canteen.
take over managing the WTC
Conference Center.
MONDAY, FEBRUARY 6
THURSDAY, FEBRUARY 9
NEW CANTEEN
LOUNGING AROUND
Food court We Canteen opens for
Sandwich bar and deli Stach Lounge
business, with soups, rolls, salads and
will be ready to serve the best coffee,
hot meals from around the globe.
cakes and rolls to WTC workers.
WEDNESDAY, MARCH 15
WEDNESDAY, MARCH 15
FRIDAY, APRIL 7
GET FRESH
GRAND OPENING
CONFERENCE
C E N T R E
The super-fresh vegetarian
The WTC’s very own Grand Café and
food bar will open for breakfast,
bistro Ox & Bucks will open just in
The Office Operators will
lunch and dinner.
time for the next Vrijmibo borrel.
begin revamping the conference
centre in TOO style, keeping
disruption to a minimum.
FRIDAY, JULY 28
SEPTEMBER, TBC
CIAO CORSO COMO
BO NAM
This is your last opportunity to enjoy
Bo Nam, the Vietnamese
a pizza or pasta at Italian restaurant
restaurant with a French
Corso Como
twist, will open its doors after
the summer break.
ALL DATES ARE PROVISIONAL
AND SUBJECT TO CHANGE
CREDITS
WTC EXTRA is published by World
TEXT Zuidas Text and Translations
Trade Center Amsterdam. You can also
PRINT
Drukkerij Aeroprint, Ouderkerk
download WTC Extra from the website
PHOTOGRAPHY Annelien Nijland, Stach,
a/d Amstel. WTC Today is
www.wtcamsterdam.com. WANT TO
TAO Group, Wendy Hereijgers
produced in a CO2 neutral
CONTRIBUTE TO WTC TODAY? Please
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production process and printed
DESIGN Vindustries, Ouderkerk a/d Amstel
on 100% FSC certified paper.
15
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INTERVIEW - WTC Amsterdam

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