Baan believes the hospitality industry will never be the same again. Chefs will stay and employ their craftsmanship in different ways. “Think of food boxes. People can cook at home under guidance of a chef on tv. There are more ways to reach the plate.”

Already before Covid-19 Koppert Cress was diversifying. Next to the location in Monster in The Netherlands, Koppert Cress “already has a franchising system with several companies in Japan, Korea, Autralia, Turkey, and the United States. We teach them our greenhouse system, our marketing system, and we challenge chefs locally. Besides that I sell the seeds”, Baan explains.

For the rest of it Baan sticks to his business model: one cannot prepare for 1 million restaurants closing down worldwide.

What is Koppert Cress?
Koppert Cress is on a never-ending quest to find natural, innovative ingredients that chefs can use to intensify the taste, scent or presentation of their dishes. A huge international network of biologists, plant experts and gastronomists support a steady stream of products, that meet the ever higher culinary demands of restaurants around the world.