meet our new F&b manager

Stephan Kösters: “A balance between hospitality, quality and sustainability”

Can you briefly tell us who you are and where you grew up?

My name is Stephan Kösters, I am 38 years old and grew up in the Burgundian south of the Netherlands (Geleen). Early on, I developed a passion for the hospitality industry and enjoyed making others feel comfortable. After completing my studies in Hotel Management and International Business in Maastricht, for which I also lived/worked/studied in Curaçao, Brussels and Ireland, I moved to Amsterdam at the end of 2014. In recent years, I have worked for various companies in Amsterdam, The Hague and Utrecht, including NH Hotels, World Forum, Mercure and Utrecht City Concepts. And now, for the past four months or so, I have been working at the Beurs van Berlage.

Why did you choose to work as an F&B manager?

There are a number of things that I find important in a job and/or that give me positive energy. These are: working with people and a job that involves food and drink (gastronomy). Food and drink is also a big hobby of mine, as I enjoy a bite to eat and a drink and like to cook at home. I also enjoy going out with my girlfriend (and dog) to discover new places at home and abroad, where (good) food and drinks often play an important role. Those Burgundian Limburg roots come out again 😉.

What do you see as the biggest challenges in this role?

Convincing today’s guests that true quality and attentive service come at a price is becoming increasingly challenging. Many still hope to get a luxurious experience on a budget, but that inevitably requires adjusting expectations. With costs rising across every industry, it should come as no surprise that hospitality is no exception. What’s more, the value of working in hospitality continues to be underestimated—a reality that, unfortunately, has long been the case.

What convinced you to say “yes” to this new challenge at the Beurs?

It felt right from the start! Genuine interest, good contact, openness, opportunities. In addition, it is a beautiful building and ambiance in which we can perform and steal the show!

How did you imagine your first few months as F&B Manager at the Beurs van Berlage, and to what extent does the reality match your expectations?

You always have to wait and see whether the image you had beforehand of a company, the people (colleagues) and the job matches everyone’s expectations (employee > employer and vice versa). Is it a good fit? Do you enjoy the work or your colleagues (enough) to spend a few hours a week there? I have to say that it feels good. Of course, there are always some downsides, but these don’t outweigh all the good things. I’ve only been here for four months, but it feels like much longer! Somehow, it feels much more familiar, as if you’ve been there for a long time and have known the people for much longer.

What are you personally most proud of in this initial period?

Good question, difficult to say because I’ve only been here for such a short time. But perhaps the landing and hopefully the confidence that I can give the team in me, not only as a manager, but also as a colleague and team member! We have to do it together, no one is indispensable and together you are strongest.

Which values or principles are most important to you in your work, and how do you see them reflected in your management style and collaboration?

Honesty and trust. If you say you’re going to do something, you have to do it! In addition, as a manager, you also have to give people the confidence that they can shine. I don’t need to show off success and/or (good) figures, although these are important. This is the end goal, not the path to it. As a manager, you need to give your team the resources and confidence to shine. I have a facilitating role within the team. If the team is unable to do its work for whatever reason, then I am not doing something right and the desired result will not be achieved. A happy employee ultimately leads to a happy customer/guest.

What gives you the most energy in your work, and how do you try to convey that feeling to your team?

Happy people and a good atmosphere in the teams! In addition, good service, food and drinks 😉. You will rarely catch me in a bad mood (even if I am, you probably won’t notice). Don’t let negative energy get to you and try not to worry about things you can’t influence! Take each day as it comes and try to end it a little better than it started. Only then will you move forward and everything will be fine! We (I) don’t save lives, so let’s not make life so difficult for ourselves.

In March 2025, the Beurs van Berlage introduced the “Foodbook”, with more than 50% vegan and 27% vegetarian options and a focus on local and seasonal products. How do you see your role in the further development of sustainable, innovative and high-quality F&B concepts?

This is a (positive) development that we cannot avoid. The changing wishes of guests in terms of sustainability are things that you have to embrace and see as an opportunity to distinguish your company from the rest. It is better to be at the forefront of this change and run the risk of making a few mistakes than to do nothing and stick to something that was and will never be the same again. Change and development are positive and offer opportunities for the future. I see my role as working for a company that embraces this transition and wants to be at the forefront of this development. For me, this is not only very educational, but also valuable in enriching myself with this knowledge and way of working. My only concern is perhaps the average guest/customer who is not always open to this development and needs to be well informed and even educated about it.

“I want guests to feel that a visit to the Beurs van Berlage offered more than just an event with (good) food and drinks – it was an experience that stimulated all the senses.”

How do you ensure effective collaboration between the F&B team and other internal departments such as sales, event management and operations?

Communication is key! And that means not only talking and sending messages, but also listening and receiving them. Remaining open to others.

Where do you see opportunities for new collaborations within or outside the Beurs van Berlage?

That’s a difficult question; only time will tell. But collaborations with various partners and/or leaders in the business in the areas of F&B, sustainability, events and service. But also internally between Bistro and Banqueting.

What do you hope guests, partners and colleagues will say in a few years’ time about the Food & Beverage experience at the Beurs van Berlage under your leadership?

hope that guests will say that a visit to the Beurs van Berlage was more than just an event with (good) food and drinks: it was an experience that stimulated all the senses. That our partners see us as the perfect example of how to achieve a perfect balance between quality, hospitality and sustainability. And that colleagues proudly say that they are part of a team that works together creatively, innovatively and with pleasure. That people will continue to say: at the Beurs van Berlage, you feel welcome, inspired and pampered, every time.