Heineken Hospitality: 'We visualise the desire and dream of the entrepreneur'

The Saint Food & Wine is a restaurant located in the monumental Grote Kerk in Hoorn. It is located on the ground floor of the Heavens Hotel, which opened its doors in mid-2022. The complete interior, design, routes and other practicalities were designed by the team at Heineken Interieur Design. Ellen Wolse and Antoine Pruyn - both interior designers at Heineken - talk about this concept.

"As a brewery, Heineken used to own many properties," Pruyn explained. "Various specialists were employed for maintenance, supervision and responsibility. That function has changed enormously over the past decades. There was more demand from the market for making interior designs."

Heineken Interieur Design handles the interiors of various hospitality businesses, not just hotels. "Actually, we do everything: from a brown café to the Ziggo Dome and the Johan Cruijff ArenA," says Pruyn. "This is not just about the look and feel, but precisely what guests don't see is also important. Call it what is under the bonnet. Nobody sees what goes on behind the scenes, but if that's not right, you get into trouble. You can design a beautiful bar, but if it's not well put together at the back, it's not much use to you." 

Heineken Interieur Design's specialists include the building and any existing interior in their designs. Wolse says: "We think about the routing and everything that could possibly be different or better. After an intake interview, we make the first spatial sketches, followed by a catering layout, layout of, among other things, the bar including equipment and design of the other interior parts. We develop a 3D design, request prices, have discussions with the interior designer about the materialisation and detailing, and select the furniture. We visualise the entrepreneur's desire and dream. "

The assignment at The Saint Food & Wine presented a special challenge. This was mainly because of the building, the Oude Kerk in Hoorn. "The church already gives a lot in terms of special elements. You embrace these and complement them with a new interior." Wolse explains how Heineken Interieur Design was awarded the contract after the first meeting. "There was a click from both sides. Understanding each other and sensing which way it should go. Although there was a schedule of requirements, she was largely given carte blanche to scrutinise the plans that were there. "In our design, the symmetry that guided the first sketches arose from the basis, the church. It is wonderful to develop an interior for this historic building. Guests should not get lost in the grandeur of the space. You shouldn't feel lost when you step inside. Usually the hotel reception is a barrier to visiting the restaurant, but here guests enter the restaurant directly from the entrance. A warm welcome." 

Anyone entering Heavens Hotel now cannot escape the imposing bar that proudly flaunts like an eye-catcher in the middle of the church. The heart of the matter. Around the bar, guests can choose their own place from the various rooms and alcoves. "The entrepreneurs wanted the most beautiful establishment in West Friesland and the surrounding area," Wolse continues with a laugh. "I think they succeeded, without being high-threshold." Because the saying 'just act normal, you'll be crazy enough' is certainly appropriate for this region." For the atmosphere, colour scheme, materials and other important interior aspects, regular consultations were held with the owners of the Heavens Hotel in addition to the entrepreneurs. "It's one world. This hospitality area had to match the atmosphere and experience of the hotel," says Wolse. Together with TBE-ZA architects and Kroeze Interieur, among others, we worked on this plan particularly pleasantly."

Apart from Heavens Hotel, the Heineken Interieur Design team previously developed several hospitality interior designs for other hotels, such as the rooftop bar of the Van der Valk Hotel in Eindhoven, Ysbrantsz Restaurant Boutique Hotel in Hoorn and the Grand Bar & Brasserie Marie in Utrecht, owned by the Oud Londen Hotel Group in Zeist. "However, we do not provide hotel room interiors," Pruyn clarifies. "Yet the hospitality industry is very diverse. That diversity is what makes our work so beautiful and challenging every time."

For a hotel bar or a bar in a hotel restaurant 

Do's:

- Sufficient coolers under and/or behind the bar for supplies. Also keep enough space for packaging.
- A stool with a backrest offers more comfort, keeping a guest seated longer.
- Visibly presenting the better beverage brands in open shelves increases attractiveness. 
- Make sure you have the right seat height at the bar. Between 110 and 114 cm is ideal.
- Give employees enough working space behind the bar so that they do not get in each other's way. 

Dont's:

- Do not put supplies behind the bar on the floor or near the packaging and the like.
- Don't use a bar without a footrest. To sit comfortably, a footrest is essential.
- Do not make the bar too deep. Maximum depth is 90 cm due to reach employees.
- Do not approach the back of the bar. Staff then have no view of guests as they enter.
- Don't build the bar leaf completely full of decoration. Keep enough outlet space for drinks.
- Do not place the sink in a corner. Employees then have to work at an angle, which is impractical.