Parkcafé Mees in Deventer
from empty pavilion to vibrant daytime café
For six years, Parkcafé Mees on Vogeleiland has been a popular meeting place in Deventer. The daytime café, founded by Wilmar Vlaskamp, Emelie Vlaskamp, Rogier Zuiderveld and Debbie Zuiderveld, started from scratch in an empty pavilion and has grown into a beloved destination for breakfast, lunch and relaxing afternoons in the park.
spacious terrace
The name Mees is a playful nod to Vogeleiland, where the café is surrounded by greenery. Inside, plenty of plants, bright colours and a playful interior create a relaxed atmosphere, while outside, guests can enjoy a spacious terrace. This welcoming and accessible setting attracts a wide range of visitors. “From young families and people working from home to walkers and cyclists. We really welcome everyone. That’s what makes it so enjoyable,” says Vlaskamp.
The menu also reflects this character. Guests can enjoy breakfast and lunch dishes throughout the day, and every coffee is served with a homemade cookie. “That really fits who we are.”. Because Parkcafé Mees welcomes many guests throughout the day and works with a large team of employees, the team has been looking for a way to guarantee consistent quality from the very beginning. That is why the café chose the Lattiz milk system in combination with Manetti’s espresso blends. “The combination creates a truly Italian cappuccino. We only supply the hospitality industry and work closely with the entrepreneurs,” says Paul Manetti.
The great thing is that it doesn’t really matter who makes the cappuccino or latte macchiato. The quality is always the same. I’m still a fan of frothing milk by hand, but not every employee does it in exactly the same way.
staying calm during busy periods
According to Vlaskamp, Lattiz also helps create a calmer workflow during busy periods. Employees spend less time frothing milk and can focus their full attention on the guest.
Since this year, a compact Lattiz Go machine with oat milk has joined the existing Lattiz machine behind the bar, automatically frothing the oat milk. “Demand for oat milk has grown significantly in recent years,” says Vlaskamp. “Regular milk is still the most popular choice, but we want to offer every guest the same quality, regardless of their preference. A cappuccino with oat milk should look just as good. The foam is firm and the presentation is exactly how you want it.”
In addition to consistent quality, the separate machine also offers practical benefits. The oat milk is fed directly from the packaging into the machine and does not need to be refrigerated. Thanks to the compact Lattiz packaging, there is less waste and fewer loose cartons behind the bar during busy periods. “It works really well. You don’t have to keep reaching for new cartons or frothing the milk yourself. The machine does the work, which saves time.”
the machine does the work and that saves time
For Vlaskamp, the biggest benefit ultimately comes down to reliability. “In the past, I would sometimes send a cappuccino back because I felt the milk foam wasn’t good enough. I don’t have that problem anymore. Ultimately, you simply want every guest to receive the quality your business stands for.”
