Olav Davidse has been running his Badhotel Renesse on the Zeeland coast for over 33 years. Initially, the hotelier ran his business mainly on instinct and experience, but his need for insight and current figures grew. In Statler, he found a partner that not only provides clear reports, but also thinks along with him and holds up a mirror.

For Olav Davidse, entrepreneurship was a childhood dream. Like many entrepreneurs, he took the plunge without a detailed business plan. As a young student, he was still attending the Hotel Management School, where he was working on a feasibility study. What was intended as an internship report ended up on the desk of a friend of his father's. Hey, this looks like a financing application, he thought. It was the start of a real business. At the age of 26, Davidse embarked on an adventure that continues to this day. "Yes, I was young and inexperienced. But when are you ever really ready? Even if you start at 40, you're still a start-up entrepreneur. My motto has always been: just do it. Sometimes you fail, but you can learn from your mistakes." His open attitude - learning and reflecting - has taken Davidse and his Badhotel Renesse a long way. The team offers guests a luxurious experience in the atmospheric boutique hotel, with its own brasserie, Beach Spa, swimming garden, and meeting rooms.

Keeping up with trends

The fact that Davidse has been successful for decades says something about his flexibility. How do you continue to develop yourself when you've been at the helm for so long? "You have to be open to new challenges and remain curious. It's as simple as that," he says matter-of-factly. "I try to keep up with trends and talk to fellow entrepreneurs a lot. That way, you stay in touch with everything that's going on in the market." During his time as a hotelier, Davidse has experienced various economic fluctuations. There is no blueprint for dealing with them. "Every recession has its own character and requires a different approach. The most important thing is to dare to move with the times, based on calmness and overview." 

Conscious choice for design

Badhotel Renesse attracts a mixed target group. More than 35% are business guests who come during the week for meetings, dining, or team building. Leisure guests enjoy a stay at the weekend and during holidays. "We focus on the upper end of the market," says Davidse. "That wasn't a conscious policy decision; it just grew that way. Over the years, guests have developed different expectations. They want more luxury, and thanks to programs such as VT Wonen, they are aware of design and interior decoration. This is not only the case with us, but throughout the entire sector. Take Van der Valk, for example, known for years as a traditional family hotel. Who doesn't know that famous cherry on top of the apple sauce? It has now become a luxury hotel chain with an eye for design." The Zeeland hotelier also responded to changing demand and continued to invest. This resulted in a strong overall concept, where experience is central. "When you stay with us, you step into your own bubble, thanks to atmospheric rooms, wellness, and slow dining."

Focus on the business market

Just like the village of Renesse, the seaside hotel of the same name rides the waves of the seasons. Summer is by far the busiest period, but the coast is gaining popularity all year round. "I regularly talk to colleagues in the Drenthe, and the Veluwe, who have to work harder. The beach and the sea are a big plus for us; even on winter days, people like to come and get some fresh air." Nevertheless, the strong occupancy figures are not a given. Fifteen years ago, Davidse says he 'focused heavily on the business market'. He invested in good facilities and a high-quality restaurant. 'That is now paying off in healthy year-round operations. As a result, we can operate with a permanent team of around 25 employees.

That is important, because it means you have committed people who know what we stand for. Hospitality lies in the nuances, such as attention to detail in cleaning or a personal welcome. The team knows our guests and everyone feels involved in the company. I try to offer employees more than a regular annual contract. For example, they receive a gym membership, good secondary conditions, and vacation during the high season."

New energy

The coastal town itself has also undergone a metamorphosis over the last decade. 'That was really necessary. We can invest as much as we want, but if the surroundings are dead, it reflects on our hotel and all the tourist businesses. Fortunately, the tide has turned. Renesse is attracting a new type of entrepreneur with a positive drive. I'm incredibly happy about that. It brings energy and excitement to the village, even in the quiet winter months. Together, we have to find a way to turn things around."

Professional discussion partner

In his thirty years as an entrepreneur, Davidse knows the ropes. "I have my experience, and our PMS Mews also provides a lot of data. An overkill of data, I might add. It took me a lot of time to generate useful overviews." Davidse came across an article about Statler BI in a trade journal. "I called them right away, and that conversation felt good. With Statler, everything is immediately transparent, even at a detailed level. Current figures and forecasts are more accurate - and therefore more reliable." The data from Statler not only provides Davidse with the necessary guidance, it also gives his house banker better insight. "I regularly informed my contact person, but it took me a month to really get our figures in order. With Statler, everything is always up to date. The presentation also looks sleek, clear, and polished. That inspires a lot of confidence; it makes you a professional discussion partner for the bank."

Stefan from Statler also joined us for a separate credit application. "That was at my request, because I wanted to be well prepared. Stefan speaks the language of Rabobank and is good at interpreting figures. Statler is not a generic accountant, but a specialist in the hotel industry. Stefan knows the KPIs for room revenue and food & beverage. Because he is completely immersed in the subject matter, he is excellent at benchmarking and indicating what is realistic. It also held up a mirror to me. What could be improved? Where can I still make a profit? I am often on the right track, but now I have detailed figures to back up my gut feeling."

Figures make the difference

The use of Statler gives Davidse extra support, but he is not radically changing course. "After so many years, you know pretty much how things work. What I do find to be a great added value is the speed. Thanks to up-to-date reports, I can make timely adjustments. Last quarter, for example, we saw that beverage purchases were out of line. We were able to address that immediately. Without Statler, I would have discovered this much later, and then you’re behind the facts. Clear figures make the difference between knowing and acting. As an entrepreneur, you have a good sense of things, but with up-to-date data on the table, making adjustments becomes a lot more concrete.

Still going strong

A luxury hotel, a professional team, and a strong occupancy rate. Does Davidse still have dreams for the future? "Certainly, I'm far from finished here. I can see myself running this hotel with great pleasure for the next eighteen years. No two days are the same, and the market remains challenging, as I've experienced over the past decades." And if the hotel ever goes up for sale? Davidse laughs: "Then I'll call Stefan!"