How will you ensure the outlet is profitable?
Vincent Kampers: Besides offering good quality products for reasonable prices, we also have interesting promotions. Mom’s Night Out, Saturday Roast and Afternoon High Tea are some projects we recently introduced to attract more clientele.
Gabriella Hansson-Boe: Careful ordering, wastage control and careful staffing. We use staff incentives to offer better service and ensure a good average spend. Most important is to provide a consistent product and personable service.
What are the biggest challenges you face?
Vincent Kampers: My greatest challenge is to preserve the quality of the products that we get delivered by our suppliers. This needs attention to detail and good communication between both parties.
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Gabriella Hansson-Boe: With most of our staff from the Asian subcontinent, the task has been to help them understand the European product. We have regular training sessions and check their knowledge with tests; this is an ongoing process.
What does the future of Maison Mathis look like?
Vincent Kampers: Maison Mathis has many possibilities. We’re planning to be not just a restaurant, we want to be more: A delicatessen where you can buy pesto, marinated olives and marmalades; a bakery that delivers; a patisserie that creates artisanal delicacies; and a restaurant where you can wine and dine.
Gabriella Hansson-Boe: The next step is to develop our bakery to more of a delicatessen where you can buy cheese, preserves, and other food items. You should be able to have dinner here and buy your breakfast on the way home. Delivering our experience to the doors of our community will be our next goal.
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