Quality and comfort
Cadzand is booming. This means that the pavilions on the coast must also come along to receive the guests well. Moio Beach chose to improve in quantity and quality. “We have more capacity and a more spacious design.”
Entrepreneurs Marco Scherbeijn took over beach pavilion Moio Beach together with his partner Ube van der Zee in 2011. The company actually has two pillars that are inextricably linked. Scherbeijn: “We offer relaxation with the beach pavilion and effort with the outdoor sports that we also offer. Beach sailing, surfing, we have a complete range of outdoor activities for the beach. For those activities, too, it was nice to build a good dressing area at the pavilion. ”The outdoor feeling is therefore not to be missed in the new pavilion. “We bring the sport in with subtle photos of the beach sports. And our employees are well dressed, but sporty. It must all fit together. ”Scherbeijn and Van der Zee have been doing business in Moio Beach since 2011, but in recent years they have discovered that the pavilion was really becoming too small. “It’s getting busier in Zeeland and luckily many guests know where to find us. We noticed in everything that we needed more capacity. And in a few years’ time all the pavilions will have to move a few meters forward, so we decided to invest in more space now.
Sommelier and greengrocer
The new Moio has a special appearance. “The roof undulates, as it were, with the contours of the dunes. And outside we have an open terrace with a kind of grandstand where you can watch the beach athletes. And many parents use that grandstand again to keep an eye on their children playing. Inside, we have created a cool and stylish atmosphere in collaboration with an interior designer. The atmosphere also fits well with the level that we strive for with the kitchen. Of course it is a beach pavilion, so the prices must be accessible to everyone, but within that limit it is quite possible to deliver a lot of quality. Just by working with a lot of knowledge. That is why we employ a sommelier who makes special wines. We also choose local suppliers for many products. Zeeland has such wealth. Then it is great to work with fresh things, from the land or from the sea. For example, we base our specials on the supply of our organic greengrocer in the area. ”
Modest growth
To keep the experience of eating and drinking as pleasant as possible, Scherbeijn consciously chose to set up the layout of the restaurant in a spacious way. “We could perhaps hold more tables, but that makes it much more intimate for the guests. The staff also works much nicer if they can move well. More quality and comfort. ”Moio Beach wanted to build a sustainable pavilion with the new construction. “That is actually something that we take for granted. We have been participating with Mybeach for quite some time. And because we have no takeaway or chip shop, no waste from us ends up on the beach. We also invested in solar panels on the roof. Everything is right now. Provide experience, quality, hospitality and nature. “
