Tip 1: Translate your vision into daily operations

Everyone wants a well-functioning kitchen. But why does one business run smoothly while another is constantly dealing with chaos, stress, or inefficiency?

“Many entrepreneurs start with the menu or the equipment. But I start with the concept,” says Marco. “What do you want to represent? Who is your target audience? And what kind of team do you need to make that happen?”

Marco always looks at the bigger picture first. Only then does he focus on kitchen layout, workflow, staff, and suppliers. “Everything needs to be aligned,” he explains. “The concept, the menu, the team, the equipment, and the workflow. If these elements do not match, problems will arise during daily operations.”

And you notice that immediately, he says — in the atmosphere, teamwork, and guest experience. “The kitchen is not a secondary part of your business. It is your business. And it needs to operate like a well-oiled machine every single day.”

Tip 2: Build a team that fits your concept — and each other

“Only spare ribs on the menu? Then you do not need a chef who wants to cook at Michelin-star level,” says Marco.

“A successful kitchen team starts with having the right people in the right positions and, above all, people who fit the concept you want to create. Yet this is where things often go wrong in practice.”

Marco regularly helps entrepreneurs build or restructure their teams. Sometimes this starts with writing job vacancies, sometimes during the recruitment process, and sometimes by coaching the kitchen team itself.

His advice: “Do not only look at a candidate’s CV or skill level, but also consider whether they fit the concept, the team, and the daily reality of the business. This prevents frustration on both sides and increases the chance of stability and job satisfaction.”

Tip 3: Focus on profitability, not just craftsmanship

Making everything from scratch? It sounds authentic — and sometimes it is necessary. But according to Marco, it is not always the smartest choice.

“I see it regularly: kitchens where everything is handmade with passion and craftsmanship, but where people get stuck because of the workload. It looks great on paper, but on a busy Saturday evening it does not help if you simply do not have enough staff to keep up.”

For example, Marco once advised a chef to replace homemade mashed potatoes with a high-quality ready-made alternative. The purchase price was higher, but it saved an hour of work every day. And the margin? It actually improved.

“Look honestly at every dish and process. Consider the balance between time, staff workload, and margin. What does it deliver? What pressure does it create? And is the alternative really that much worse — or simply more efficient?”

“It is not about reducing quality, but about making smart and realistic choices. This keeps your team motivated and your financial results healthy,” says Marco.

Tip 4: Hygiene is not an afterthought

Marco is clear: “Hygiene is not a side issue. It is your starting point. Yet in practice, it often only receives attention when something goes wrong.”

“Action is often only taken after complaints arise or when an inspection is about to take place. But by then, you are already too late. Hygiene should be in order from day one.”

According to Marco, food safety starts with organisation: a clear layout, fixed routines, and a kitchen that encourages clean working practices. “But because entrepreneurs and chefs are often right in the middle of daily operations, it can be difficult to maintain that overview.”

That is why Marco involves Eurofins Bureau de Wit in many of his projects. “Not as a standard step, but when I see that it genuinely adds value. I am responsible for the result. If Eurofins Bureau de Wit can contribute to achieving that result, I involve them. They perform independent inspections, provide advice, deliver clear reports, and understand both the language of chefs and entrepreneurs. That is valuable.”

Marco’s tip: “Have someone from outside regularly take a look at your kitchen hygiene. Not to check up on you, but to help you improve. This helps identify blind spots and shows your team that hygiene is taken seriously.”

Tip 5: Create overview in your kitchen

Marco: “I still walk into kitchens where I think: how is this possible? Then I ask: would you do this at home? Food safety starts with organisation. Literally.”

Marco often sees kitchens where equipment and ingredients are mixed together, work surfaces are overcrowded, and cleaning routines are missing. “You lose your overview — and that leads to mistakes and stress.”

His advice: work with clear zones, fixed cleaning schedules, and a logical layout. “When you have structure, you can work hygienically. You can see the difference in how smoothly the operation runs.”

Tip 6: Set high standards — for yourself and your suppliers

“Not every supplier fits every concept. You really need to be critical about that.”

Marco does not only look at the kitchen itself, but also at the entire supply chain around it. He helps entrepreneurs select suppliers that match their way of working and their promise to guests.

“You are truly professional when you organise your entire chain professionally as well.”

According to Marco, a supplier should contribute to the concept — not simply be the cheapest or closest option. “The right supplier helps you move forward: in quality, reliability, and profitability.”

Tip 7: Improve by 1% every day

Marco is not a fan of lengthy reports or vague strategies. He believes in small improvements, every single day.

“I aim for 1% improvement every day. That may sound small, but calculate what that means over a year. A professional kitchen organisation is not created in one week. But if you improve something every day — a process, a working agreement, or a cleaning task — you will genuinely reach a higher level.”