De Kas

For more than 25 years, Restaurant De Kas has welcomed guests to its iconic greenhouse in Amsterdam. Every day, the team serves approximately 300 guests, around 150 for lunch and another 150 for dinner. With nearly 70 employees, including front of house, kitchen staff, office staff and a dedicated team of five gardeners who grow much of the produce served in the restaurant, delivering a seamless service requires complete operational control.

Running an operation of this scale demands far more than culinary excellence. It requires complete visibility across every stage of service.

As the restaurant expanded and added its greenhouse dining area, traditional kitchen communication was no longer enough. Verbal coordination and paper tickets created unnecessary pressure during busy services, making it increasingly difficult to maintain overview.

Working closely with Annoncer, Restaurant De Kas designed a kitchen workflow tailored to its operation. Every kitchen section has its own display, while front of house instantly sees when dishes are ready for collection. Reservations, allergies, dietary requirements and timing are shared in one real time operational overview, allowing every department to work from the same information.

As Wim de Beer explains:

"You want systems to work for you without constantly having to think about them."

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As part of our customer story, Wim de Beer shares how Restaurant De Kas uses Annoncer to create more overview during service, reduce pressure in the kitchen and keep the focus on exceptional hospitality. 

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The value of operational visibility becomes most apparent during peak service.

With around 150 guests for lunch and another 150 for dinner, Restaurant De Kas manages hundreds of dishes across multiple kitchen sections every day. At that scale, timing, communication and coordination have to work seamlessly.

Instead of relying on verbal communication or one chef keeping track of every ticket, each kitchen station works from its own real time overview. Orders, course timing, allergies and dietary requirements are immediately visible, allowing the team to anticipate service instead of constantly reacting.

According to Wim de Beer:

"Once you're dealing with multiple tickets at once, overview becomes critical. That's when you truly start to value systems like this."

Technology should feel invisible.

The best technology is the technology you hardly notice.

At Restaurant De Kas, Annoncer has become a natural part of the daily operation. The system supports the team quietly in the background, giving every department the information they need without adding extra complexity.

As the restaurant has evolved over the years, the system has evolved alongside it through close collaboration between Restaurant De Kas and Annoncer.

Wim de Beer on his experience: 

"The people at Annoncer understand hospitality. They immediately understand the practical challenge without turning it into an IT discussion."

More focus on the guest.

Guests never experience the technology. They experience the result.

Behind the scenes, every department works from the same operational overview, creating a calmer kitchen, better timing and smoother communication throughout service. That allows the team to spend less time coordinating operations and more time focusing on hospitality.

Wim de Beer explains:

"Because we have that control and calm behind the scenes, guests never notice the pressure, even when we're serving 150 guests."

Ultimately, operational control isn't just about running a more efficient kitchen. It creates the consistency and calm that allow Restaurant De Kas to deliver the high-quality guest experience it is known for.