Bear-y good staff planning at De Beren
42 restaurants plus 21 delivery locations and still counting. Franchise hospitality chain De Beren is growing rapidly. “We want all of the Netherlands to know us and come enjoy our famous spareribs, tender chicken satay, hearty burgers, and all the other delicious dishes,” says Wouter Langhorst, IT Manager at De Beren.
Bear-y good since 1984
“Using good, fresh ingredients and treating guests as if they were your own friends. That’s what makes De Beren unique,” says Wouter. As IT Manager, he facilitates the organization’s growth on a daily basis. He himself started at De Beren in Dordrecht over 13 years ago as a dishwasher.
“Serving, welcoming guests, working behind the bar and in the kitchen: I found everything interesting. Even more interesting than my IT studies,” he continues with a laugh. He became the youngest head chef De Beren ever had and was given the responsibility of opening new locations across the Netherlands as a kitchen manager. The practical knowledge he gained is still extremely useful in his current role as IT Manager. “I know the processes on the floor and I also speak the language of the technicians. That makes switching between the two much easier.”
National coverage
“We aim for national coverage with De Beren. Last year, five new locations were opened, and for this year at least eight are already planned, but I expect that number to rise even further. We are looking for entrepreneurs with whom we can truly build a future. People who fit well with us and who have extensive knowledge of the local market.
The candidate franchisees receive intensive training. They come for an internship so they can get to know everything, and so both parties can determine whether the partnership is truly a good fit. The advantage of this franchise structure is that we facilitate everything from headquarters to relieve the entrepreneur of stress. By providing them with the tools to handle operations efficiently, they can better focus on satisfied employees and enthusiastic guests."
Commercial planning
“One of the areas where we could gain the most improvement was staff scheduling. That’s why we reviewed several staff planning packages to select the best one. For us, that was the DISH Staff Planner.
Firstly, because it is very user-friendly. You can navigate it intuitively. Secondly, because it offers excellent support. We are growing quickly, and every new location starts working with the DISH Staff Planner immediately. That means you need solid training in a short amount of time, and that always works out. And thirdly, because the platform offers many possibilities to schedule in a commercially aware way. Creating a roster is one thing. But creating a good roster is something completely different!”
