Rogier van Zeventer. Hospitality and F&B concept strategist.

From the floor at Bastion Hotels to concept strategy across Europe and the Middle East: my experience comes from TCA and consultancy roles with partner firms. I lead every project personally. No middle layer, no handoff.

My work starts with the guest, the market and the place. Who is the concept for? What should it offer? And under what conditions can it work? Those answers guide the offer, design and implementation.

I keep researching and asking questions. I value doubt: it stops the first answer from automatically becoming the final one.

Depending on the project, I bring in interior designers, architects, financial specialists, consultant chefs and operations trainers. I safeguard the concept strategy; the specialists deliver their own disciplines.