Frenchie in Haarlem: where hospitality and smart tools go hand in hand

Lisa and Tim were inspired by their love for French gastronomy and their loyal French bulldog, Sunny. Their dream? To create their own place in Haarlem that feels like coming home—for everyone. Something unique that surprises yet feels familiar. That’s how Restaurant Hôtel Frenchie came to be: an atmospheric restaurant and boutique hotel where locals and tourists feel welcome, and where the personal tastes and values of Tim and Lisa come together.

With a mix of French flair and personal hospitality, they and their team create a warm welcome. “We do almost everything ourselves and pay attention to every detail,” Lisa explains. “Even if you just stop by for a cup of coffee, you get our full attention.” And that’s possible because behind the scenes, everything is perfectly organized.

Step-by-step digitization, while preserving personality

Frenchie has now been working with DISH systems for two years: “We had to switch to a system from a new supplier in a short period of time. When we started exploring and comparing tools and providers, the choice quickly fell on DISH. They thought along with us very well and acted efficiently, so we were able to switch within a month. The entry costs were accessible for us as young entrepreneurs. We first wanted to upgrade the POS vernieuwen, and then gradually expanded step by step. Now we also use the staff planner, kitchen screens and handhelds.” 

That gradual approach fit well with Frenchie’s way of working: “We want to stay in control and understand what we’re using. That’s why we started slowly.”

From day one, there was excellent support: “On the day we went live, someone from DISH was with us on-site all day. They didn’t leave until we had no more questions.”

Personal service, supported by technology

Frenchie excels in hospitality, but not in size. The distance between the terrace and the POS is easy to cover. Orders are therefore taken without handhelds or notepads and are processed directly in the POS. This way, the team maintains eye contact with the guest while taking the order. Handhelds are only used on busy terrace days. “Then speed becomes a little more important, and that technology helps us keep things running smoothly.”

The kitchen screens also make a difference. Orders come in clearly, with all notes and dietary requirements visible. “For multiple identical dishes, such as sandwiches that take longer to prepare, they are automatically grouped. This saves time and prevents mistakes.”

Lisa sees DISH as a partner that adapts with them. “We have a single point of contact, there are regular updates with new features, and the system keeps evolving.” She is also curious about the next step: a loyalty system for regular guests. “That seems like a great addition. We have many returning guests here, so it would fit perfectly.”

More overview, less coordination

What Lisa values most about the system? The staff planner. “It’s clear, organized, and easy to use. Employees can submit their availability, clock in and out, and request leave themselves. This means we need to coordinate less, and there’s clarity and oversight for everyone.”

For Frenchie, this means fewer surprises, tighter planning, and a calmer team. “It reduces scattered communication, which makes working together a lot smoother.”

Continue growing, without compromises

Lisa sees DISH as a partner that adapts with them. “We have a single point of contact, there are regular updates with new features, and the system keeps evolving.” She is also curious about the next step: a loyalty system for regular guests. “That seems like a great addition. We have many returning guests here, so it would fit perfectly.”

Smart tools, better flow

Frenchie is proof that technology and hospitality can go hand in hand, as long as you choose what suits you. DISH systems support what Lisa and her team have been doing well for years: working with attention to the guest, staying organized, and delivering quality.