Brownies & downieS Haarlem
More than cappuccino
TEXT: BREGTJE SCHUDEL / PHOTO: REMCO VAN DER KRUIS
This autumn, the first Brownies & downieS in Haarlem will become a reality: a lunchroom offering tasty food as well as jobs for people with intellectual disabilities. It is high time to visit the two initiators, Inge Dekker and Mandy de Boer. “Everyone is reacting positively.”
It is a Monday morning in August, and Inge Dekker and Mandy de Boer are busy painting the premises of
Brownies & downieS Haarlem. There is still a lot to be done, but the potential is unmistakable. It is a beautiful, spacious listed building with a high ceiling—once a Salvation Army night shelter—located less than a three-minute walk from the Grote Markt.
With understandable pride, Inge and Mandy (both 25) show me around during a break from painting. Here
goes the open kitchen; over there, a play corner for the little ones; and outside, a rabbit hutch and a bench for smokers.
The opening is scheduled for late September at the earliest, but Inge and Mandy certainly aren’t short on interest. During our conversation, heads frequently pop around one of the two open doors. A lady is looking for the Oriental home décor shop that used to occupy the building. Inge’s mother and brother—the latter of whom will soon be working here as the chef—also drop by briefly. The young women agree: “Everyone in the neighborhood is reacting so positively! It’s wonderful. The municipality is very involved, too.”
The idea for a lunchroom came about last year, say the two friends from IJmuiden, who have known each other since they were seven.
Mandy: “Back when we worked together in an ice cream shop, we used to joke about starting our own place one day—specifically one that employed people facing barriers to employment. Then Inge saw a
video by Brownies & downieS—a parody of the song ‘Drank & Drugs’ by Lil’ Kleine and Ronnie Flex. It really appealed to us. We checked their website and saw they were looking for franchisees.”
From that moment on, everything fell into place, Mandy continues. “Inge studied nutrition and dietetics and works in disability care, while I work in hospitality and vocational rehabilitation. All those skills come together here.”
Within five days, they had raised the required 40,000 euros through crowdfunding.
Inge: “You can’t raise that kind of money just from family and friends. We received funds from complete strangers because they thought it was such a wonderful initiative.”
The first Brownies & downieS opened six years ago in Veghel—a lunchroom where people with intellectual disabilities were given the chance to gain hospitality experience. There are now nearly forty locations, including one in Alkmaar. A new Brownies & downieS has to meet a few requirements, Mandy explains: “One of the guidelines is that the location must have a ‘living room’ atmosphere, and everyone starts with the same basic menu featuring simple, appealing dishes.”
“Including—of course—the brownies.”
There is room for variation, though, says Inge. “Haarlem is a real coffee city, so we have to offer more than just cappuccino. Otherwise, customers will just go to the place next door.” One Friday a month, they stay open late, allowing guests to sit down for a two-course meal for €13.50. “We’ve received money from
complete strangers because they think it’s such anwonderful initiative.”
Brownies & downieS is a so-called “soft franchise”—unlike “hard franchises” such as McDonald’s, Subway, or Starbucks. This leaves plenty of room for a personal touch. For instance, Inge and Mandy want to offer employment in the future not only to people with intellectual disabilities but also to those on sick leave who are eager to return to work.
Mandy: “For them, we aren’t the final destination, but rather a stepping stone into the labor market.”
Even more importantly, in principle, everyone can get involved in every aspect of the work.
Inge: “At some locations, you see employees who are only allowed to serve coffee. We really want to give them the chance to help out in the kitchen, take orders, and make the coffee.” Inge adds: “That’s why an open kitchen is so important to us. Everyone is part of the team, from the host or hostess to the people in the dishwashing area.”
Of course, there are factors to consider—such as ensuring there is enough space between tables for maneuvering.
Mandy: “We also have to watch out for sensory overload. So, no six hundred different colors on the walls and not too much clutter in the kitchen—it’s chaotic enough as it is. Every employee is different, too.
Some already have experience, while others don’t but are very eager to learn. The levels of intellectual disability vary enormously as well. We really have to provide a tailored approach.”
Inge: “I think our guests realize who they are being served by, and they are understanding if something takes a little longer or doesn’t go quite right.” And, as Mandy and Inge know (and as the success of Brownies & downieS proves), you get a great deal in return.
Inge: “They are just very honest, very genuine.” Mandy: “They do everything with passion. It’s contagious.”
Brownies & downieS, Schagchelstraat 26, Haarlem