Bij Jef has been in business for 21 years. Twenty-one years of enterprise on a Wadden island, how do you go about that? Jef Schuur: ‘Well, just like you do on the mainland I suppose, where you are equally season-dependent. Our approach is to generate enough turnover in the summertime, and to limit our losses throughout the winter. We have adapted our style of cooking andbusiness management operations to that effect. Most of the guests opt for the surprise menu, which we tend to promote as much as possible. The products, such as Texel suckling lamb, fish and asparagus are preferably sourced from Texel. What’s more, we have turned our weakness into a strength, as our guests come from far and wide, because we know how to make our business a destination, by providing them with a unique experience. It’s why a large section of our guests make the journey over to Texel especially to visit us.’
