From fast food to fine dining
Bjorn van Dijl goes for quality in everything
Entrepreneurship is for Bjorn van Dijl. He likes the hard work and the freedom that comes with it. For over 30 years he has managed several HoReCa businesses in the Drechtsteden region. The military service in the elite unit of the Royal Dutch Army taught him discipline and how to lead a team. Valuable skills that helped him become the businessman he is today.
Wanting to gain experience in a multinational company Bjorn van Dijl started his career at a McDonald's restaurant in Rotterdam. As a branch manager he helped to expand the group. A new challenge at another American franchise concept followed before the seed was planted for the Willaerts Group in 2008 with the acquisition of the café of the same name in Papendrecht. It was shortly followed by “Il Mercato”, an Italian restaurant and the “Urban Street Food Bar” with Asian dishes. In Alblasserdam Bjorn opened “Le Barrage” a French-Dutch seafood restaurant. His latest projects comprise another Il Mercato restaurant and “KITA”, a restaurant offering international cuisine in Hendrik-Ido-Ambacht.
Further increase quality through better trained staff
What are all Willaerts Group businesses known for? Their high-quality interiors with a contemporary look and top chefs preparing international dishes with fresh quality ingredients. But according to Bjorn, the main success factor is the staff. “Our employees are number one. The human factor is where you can really make a difference as a business. Therefore, we take care of our people and reward them well.” During the Covid-19 lockdowns the Willaerts Group sponsored sommelier trainings for their staff and organised master classes in cooperation with their suppliers, including Zeevis Schmidt, the greatest fish supplier in the Netherlands.
Bjorn van Dijl at the bar in his latest restaurant, KITA
From polishing to professional dishwashing
When it comes to dishwashing, Bjorn has made a turnaround. "I used to polish a lot of glasses myself. Often after closing time when I didn't feel like it at all. The next day, the bartender was unsatisfied with the result, and I had to do it all over again". Nowadays, nothing is washed by hand. All glasses, including beer glasses, go into a glasswasher. "I saved on a professional dishwashing machine for years out of misguided thrift. Now I don't build any bars without one. We have six or seven different glasses for white wine alone. Some cost as much as 80 euros each.” In all his establishments Bjorn had MEIKO professional dishwashing machines installed and signed service contracts for a carefree handling. “Since then, there has been no hassle and we have had real convenience with the machines. Everything comes out clean and we don't have to polish anymore". Detergents and rinse aid are also provided by MEIKO. "We now have one point of contact for everything. And I prefer it this way. MEIKO staff immediately know what we are talking about when we call. All I need is a MEIKO machine at home".
At Il Mercato, the MEIKO glasswasher ensures polish-free glasses
Customised racks and soon two MEIKO M-iClean U glasswashers. Quality above all else.
Restaurant KITA and neighbouring Il Mercato share the dishwashing area where the MEIKO rack type dishwashing machine does the dishes.
Recommended machines
