Grand Hotel Karel V

Two dining concepts connected through one shared overview. 

At Grand Hotel Karel V, exceptional hospitality depends on close coordination behind the scenes. From the refined service at Restaurant Karel 5 to the lively atmosphere of Brasserie Goeie Louisa, kitchen and front of house need a clear view of what is happening.

With Annoncer, both teams work from the same live information. That means fewer unnecessary steps, fewer questions and more time for guests.

Connected across a historic hotel. 

Located in the heart of Utrecht, Grand Hotel Karel V occupies the grounds of a former fourteenth century monastery. Restaurant Karel 5, Brasserie Goeie Louisa and the extensive gardens each bring their own character to the hotel.

Restaurant Karel 5 welcomes approximately 45 guests per service, while Brasserie Goeie Louisa serves 60 to 70 guests during busy weekends. Across multiple dining areas, separate kitchens and a large terrace, careful coordination is essential to keep service running smoothly.

Every question meant extra steps.

Before Annoncer, the teams relied on paper tickets and verbal communication. During busy services, checking whether dishes were ready or confirming a table’s progress took time.

Paper tickets could become stained or difficult to read. Coordinating between the open kitchen and the pantry kitchen required staff to walk back and forth. On the terrace, the distances were even greater: front of house had to go inside to check the pass while guests needed their attention outside.

The team knew the operation well. Still, keeping track of progress required constant checks and additional movement.

Shared visibility throughout service. 

With Annoncer, the status of tables, courses and dishes is immediately visible. Special requests and allergies appear in the same overview, reducing the need to ask for information or pass it on manually.

Clear colour indicators help staff quickly identify which tables need attention and which dishes are ready. The kitchen can follow service progress, while front of house can check preparation status without repeatedly walking to the kitchen.

Both concepts use Annoncer within their own service. At Restaurant Karel 5, it supports the careful timing of courses. At Brasserie Goeie Louisa, it helps the team respond quickly during busy periods.

Kitchen updates, straight to the terrace. 

A screen at the outdoor service station shows whether dishes are ready at the pass. Even on the hotel’s large terrace, front of house can stay informed without leaving the guests to check inside.

Less time on routine tasks means more time for guests.

By reducing trips to the kitchen, manual checks and paper ticket handling, Grand Hotel Karel V saves an estimated 45 staff minutes per service. Across 14 weekly services, that adds up to approximately 10.5 staff hours that can be spent on personal attention at the table.