Birk Heijkants ,Rotonde

Rotonde, Rotterdam, Netherlands

How would you describe your approach to managing staff?

–We believe a sustainable food system starts with the people who work in it. We offer fair contracts, predictable schedules, and time for rest. Our team works a four-day week, with shared staff meals and regular paid reflection moments. Everyone is involved in decision-making, from dish development to sourcing and communication. We actively reduce hierarchy and foster a culture of care, creativity, and feedback. Staff also receive paid opportunities for training — in wine, management, or other areas — to grow their knowledge and confidence. Inclusivity is not a box we tick, but a lens we use. We value different backgrounds, identities, and learning styles, and continuously adapt to make the space safer and more accessible.

What guides your philosophy on sourcing products?

–At Restaurant Rotonde, supporting the local economy is a core principle. We work exclusively with Dutch-grown ingredients, sourcing directly from farmers, urban gardens, forest foragers, and small-scale producers. This shortens supply chains, strengthens regional food networks, and allows us to build long-term relationships based on trust and transparency. We pay fair prices, often above market rate, to support growers who share our values. We also collaborate with local makers — from ceramicists to natural winemakers — and share their stories with our guests.

Does Bar Bocht follow the same philosophy?.

-Yes. Bar Bocht, our all-day café and bar, takes the same approach: hyperlocal produce, European wines from independent producers, and a strong commitment to reinvesting in the communities we’re part of