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FREE INTERACTIVE WORKSHOP

BOOST YOUR FOODSHOW

- ARE YOU READY TO TAKE YOUR RESTAURANT TO THE NEXT LEVEL?

- WANT TO SYSTEMISE YOUR PROCESSES?

- ATTRACT MORE EMPLOYEES AND BUILD A SELF MANAGED TEAM?

Every day I notice and see people struggling to get their (food) business going, losing all their precious time working.

  • Running a restaurant can be very time consuming.


  • Wouldn’t you rather be working on your business instead of in your business?


With a decreasing market there are a lot of opportunities.


  • Work on immaterial, create a business that is not about you, but about the business, the concept, a concept that will run, even if you take a 3-month holiday


  • Control your business, jump in when needed and jump out, make sure your staff and tech is running the business for you.


  • Be in control of you finance, marketing and processes.


Create a concept that is simple, manageable and executable by a staff trained in less than 3 weeks.

​Only for a limited period!

Don't miss this awesome opportunity!


⏩ Friday 7 April 2023 ⏪

09:00 AM (CET) / 08:00 AM (UK Time)


The webinar starts in

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What you will learn

In the food Matrix program

  • Get your idea out, stand out and create a business plan


  • Get your marketing and sales going, start small and think big

  • Create the food building blocks that support your concept, I walked the walk and can show many examples.

  • Create a (ghost) kitchen calculator to manage the cost.

  • How to fly in the shamans.


These are some of the methods I used to create a self-managed cell, in kitchens, design teams, restaurants.

Stop being a police officer and an emotionally driven control freak

Gain respect from your team because you communicate like a true leader and create ‘framed freedom’
Be a source of inspiration and inspire your staff to do great thing, on the work floor as well off the work floor, in their projects. You will create ambassadors that way.
If you make more mistakes than me, you win
Use simple and proven techniques that teaches you the best ways to delegate and outsource.
Set clear goals, develop strong habits and create a culture that keeps your team enthusiastic and engaged

About

Derk Wooldrik

A chef artist , entrepreneur,restaurant owner and consultant who helps entrepreneurs to think different about their processes, systems, marketing and sales and helps them getting out of day to day operations so they can make more money and enjoy more time and freedom.


Derk created restaurants,food concepts, ovens , in the Netherlands, Cuba, Italy, Spain, travelled intensively around the globe as a photographer .


Covid-19 hit him very hard, his restaurant went almost bankrupt, but he managed to pivot the concept and build a successful bistro with his businesspartner.


He is currently working on a book about eight port city’s that he visited as a sailor, photographer or chef and with the help of his team creating programs to

What people say about me

Derk Wooldrik is a very creative entrepreneur in the restaurant business. He started a new restaurant under the most difficult circumstances ( Covid, shortage of labor) and was able to introduce a new concept in this local market. This restaurant had a spectacular introduction in the local market and is frequently fully booked.

He is one of the few entrepreneurs in this business who is not only able to introduce a new format in the market but at the same time is also able to focus at the essential details of his daily operations. This is a combination which you rarely find in this market.

Lodewijk van de Heijden

former Bank Director, now CEO IMK and business coach

Give this artist flour, water and a pinch of salt; he’ll turn it into the best sourdough loaf you ever tasted. Serve him a lump of clay on top and in an instant he’ll build a traditional wood-oven.

With his boundless energy Derk Jan Wooldrik turns ideas and experiences he gathered from around the world into daily practice. Never acting posh, always sharing.

His fearless enthusiasm is contagious. And with his positive attitude he moulds unfortunate setbacks into new, sparkling actions.

Margot Rutten

entrepreneur Soap7

Unconventional even for unconventionals

Why fun in a professional context makes sense

Connecting great insights in down to earth concepts

Lifting the good to the exceptional without changing a lot

Marieke den Dulk

choreographer

Great chef, I would happily have my kidney transplanted to have it sizzling on a platter prepared by him.

Wilfried de Jong

writer

An eccentric, highly social and hard working entrepreneur that focuses on simplicity within all his businesses.

He gets his energy from the positivity and cohesion of his team and staff.

Derk Jan is a real do’er and is not scared to fail.

"closed due succes" (gesloten wegens succes)

is one of his famous statements that he made when he had to close one of his businesses.

It shows the capacity to always stay positive during difficult times.

Julius Otte

one of my restaurant managers

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