Case study | Create by Guido Braeken

CLIENT

Create by Guido Braeken
Eijsden, The Netherlands

POS

Oracle Micros Symphony

TRS

SevenRooms

WEBSITE

https://restaurant-create.nl/

Creating calm and clarity in every service.

Create by Guido Braeken is a fine dining restaurant located at Van Oys Maastricht Retreat in Eijsden. Led by Chef Guido Braeken, the kitchen is rooted in French classical tradition, combining technical precision with global influences and a strong focus on the ingredient. Within six months of opening in 2025, Create was awarded two Michelin stars.

With an open kitchen at the heart of the restaurant, close coordination between kitchen and front of house is part of every service. Tables move at different speeds, individual guest preferences need to be considered and exceptions have to reach the right person.

Annoncer brings this information together digitally. Guest preferences and exceptions can be prepared in advance, while timing, table status and individual requirements remain visible throughout service.

For Create, technology is there to support the team, not replace personal communication. The result is more structure and calm, with more time to focus on the guest.

Annoncer at Create by Guido Braeken.

More calm during service

A shared overview of tables, courses, timing and exceptions gives the kitchen and front of house more structure throughout service.

More time for the guest

Less time is spent writing tickets, walking back and forth or asking for information that is already available in the system.

Every exception clearly visible

Dietary requirements and other exceptions are linked to the right table and guest position, giving every chef access to the same information.

Service at the guest’s pace

Timers and colour coding help the team respond when guests want to speed up, slow down or take a break during dinner.

From paper tickets to digital

The team no longer relies on handwritten tickets that can become unclear, misplaced or difficult to track during service.

Tables organised around the service

Tables running at the same pace can be grouped together digitally, giving the kitchen a clear overview of which courses can leave together.

CHEF

From the kitchen: Guido Braeken

For Guido Braeken, Annoncer brings structure and calm to the kitchen during service.

Tables can be grouped together, while guest exceptions and timing are immediately visible. This means fewer interruptions and gives the kitchen a clear overview throughout service.

“Everyone knows where they stand.”

Annoncer reduces distractions, allowing the kitchen to stay focused on the service.

Chef Guido Braeken and Annoncer screen

RESTAURANT MANAGER

From the floor: Mark Schellingerhout

For Restaurant Manager Mark Schellingerhout, efficiency means creating more time for guests.

Guest preferences and dietary requirements are prepared in advance, while timers and colour coding help the team manage the pace of each table during service.

“There is simply much more time for the guests.”

With less unnecessary communication, the team can focus more on the guest and their experience.

Restaurant Manager Mark Schellingerhout and Annoncer screen

How Annoncer fits into a service at Create.

From preparing tables before the first guest arrives to adjusting the pace of an individual table during dinner, Annoncer stays in the background of the service while keeping the team informed.

Before the first guest arrives.

The structure starts before service.

Tables are prepared in advance and relevant guest information can be added, including dietary requirements, preferences and other exceptions.

Instead of writing this information down during service, the team starts the evening with the details already available. When an order is entered, exceptions are connected to the relevant table and guest position, so the kitchen knows exactly what applies and where.

When service gets moving.

As the restaurant fills, the team can organise tables based on how the service is progressing.

Tables that are running at the same pace can be grouped together on screen. The kitchen can see which courses are moving together, while timers show how long guests have been waiting.

For Guido, this replaces the process of physically arranging paper tickets and keeping track of separate timers. The information needed to organise the service is visible in one place.

Every table has its own pace.

A service does not always follow the original plan.

A guest might take a short break, step outside or go for a walk through the garden. Another table may want to continue dinner more quickly.

At Create, timers and colour coding make these situations visible to both the kitchen and front of house. A walk through the garden can be treated differently from a short bathroom break or a five minute pause.

This allows the team to adjust the service around what is actually happening at the table.

No more discussions about the ticket.

With traditional paper tickets, information could become unclear during a busy service. Tickets were marked by hand, could fall from the pass and different team members might have a different idea of how long a table had been waiting.

With Annoncer, that information is recorded digitally.

As Mark explains, if there is a question about timing, the team no longer has to discuss whether something happened ten or twenty minutes ago. The information is there in the system.

Technology that supports human communication.

For Guido, introducing more technology should never mean taking people out of the service.

The kitchen and front of house screens at Create are deliberately positioned close to each other, allowing the teams to continue communicating face to face. The final call at the pass is still made verbally so every kitchen discipline hears it at the same time.

Annoncer handles the information around that communication. It gives the team visibility of tables, timing and exceptions without requiring constant questions between the kitchen and restaurant.

As Guido puts it, the team is not made up of robots. The system is there to support them.