Kaamps Cheese B.V. (Q4011630): Difference between revisions
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(Changed an Item: Adding English translations) |
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Kaamps Cheese is a company that produces artisanal cheeses. The milk of our own cows is used to make this cheese. The company is constantly developing and producing new cheese specialties. In addition to cheesemaking and the farm, the company also has a brasserie and farm shop. The company has customers at home and abroad. Kaamps stands for a new phase in its more than 30 years of existence. The further development of current employees has a crucial role to play. In the company one wants to lower the responsibilities in the organisation. The current entrepreneurial couple wants to withdraw from the company in the long term and in this way wants to make the company future-proof. Employees will have to be prepared to continue the business independently in order to ensure the employment and continuity of the company. This applies to current employees but also to future employees. Therefore, guiding the successor and the other executives in the production towards entrepreneurship is an important part of the process. Employee competences will be mapped and assessed against characteristics relevant to entrepreneurship (e.g. ownership, initiative, result orientation and external orientation). A lot of attention is also paid to team development and focusing on communication and cooperation. Non-business-specific knowledge such as communication skills, management skills, leadership styles and steering on key numbers are also covered. The trajectory is aimed at giving employees responsibility and offering development opportunities. External support is provided by Albert Frankenhuis of ProBC who will accompany the team. This involves both individual guidance programmes and group sessions. Within the company there is a lot of support for this process because it fits well with the personal ambitions of employees. (English) | |||||||||||||||
| Property / summary: Kaamps Cheese is a company that produces artisanal cheeses. The milk of our own cows is used to make this cheese. The company is constantly developing and producing new cheese specialties. In addition to cheesemaking and the farm, the company also has a brasserie and farm shop. The company has customers at home and abroad. Kaamps stands for a new phase in its more than 30 years of existence. The further development of current employees has a crucial role to play. In the company one wants to lower the responsibilities in the organisation. The current entrepreneurial couple wants to withdraw from the company in the long term and in this way wants to make the company future-proof. Employees will have to be prepared to continue the business independently in order to ensure the employment and continuity of the company. This applies to current employees but also to future employees. Therefore, guiding the successor and the other executives in the production towards entrepreneurship is an important part of the process. Employee competences will be mapped and assessed against characteristics relevant to entrepreneurship (e.g. ownership, initiative, result orientation and external orientation). A lot of attention is also paid to team development and focusing on communication and cooperation. Non-business-specific knowledge such as communication skills, management skills, leadership styles and steering on key numbers are also covered. The trajectory is aimed at giving employees responsibility and offering development opportunities. External support is provided by Albert Frankenhuis of ProBC who will accompany the team. This involves both individual guidance programmes and group sessions. Within the company there is a lot of support for this process because it fits well with the personal ambitions of employees. (English) / rank | |||||||||||||||
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| Property / summary: Kaamps Cheese is a company that produces artisanal cheeses. The milk of our own cows is used to make this cheese. The company is constantly developing and producing new cheese specialties. In addition to cheesemaking and the farm, the company also has a brasserie and farm shop. The company has customers at home and abroad. Kaamps stands for a new phase in its more than 30 years of existence. The further development of current employees has a crucial role to play. In the company one wants to lower the responsibilities in the organisation. The current entrepreneurial couple wants to withdraw from the company in the long term and in this way wants to make the company future-proof. Employees will have to be prepared to continue the business independently in order to ensure the employment and continuity of the company. This applies to current employees but also to future employees. Therefore, guiding the successor and the other executives in the production towards entrepreneurship is an important part of the process. Employee competences will be mapped and assessed against characteristics relevant to entrepreneurship (e.g. ownership, initiative, result orientation and external orientation). A lot of attention is also paid to team development and focusing on communication and cooperation. Non-business-specific knowledge such as communication skills, management skills, leadership styles and steering on key numbers are also covered. The trajectory is aimed at giving employees responsibility and offering development opportunities. External support is provided by Albert Frankenhuis of ProBC who will accompany the team. This involves both individual guidance programmes and group sessions. Within the company there is a lot of support for this process because it fits well with the personal ambitions of employees. (English) / qualifier | |||||||||||||||
point in time: 26 January 2022
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Revision as of 20:00, 26 January 2022
Project Q4011630 in Netherlands
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Kaamps Cheese B.V. |
Project Q4011630 in Netherlands |
Statements
6,000.0 Euro
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12,000.0 Euro
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50.0 percent
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16 March 2017
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16 March 2018
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Kaamps Cheese B.V.
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7561AT
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Kaamps Cheese is een bedrijf dat ambachtelijke kazen produceert. Voor het maken van deze kaas wordt de melk van eigen koeien gebruikt. Het bedrijf ontwikkelt en produceert voortdurend nieuwe kaasspecialiteiten. Naast kaasmakerij en de boerderij heeft het bedrijf ook een brasserie en boerderijwinkel. Het bedrijf heeft klanten in binnen- en buitenland. Kaamps staat voor een nieuwe fase in haar ruim 30 jarige bestaan. Het verder ontwikkelen van huidige medewerkers neemt daarbij een cruciale plaats in. In het bedrijf wil men de verantwoordelijkheden lager in de organisatie gaan leggen. Het huidige ondernemerspaar wil zich op termijn terugtrekken uit het bedrijf en wil op deze manier het bedrijf toekomstbestendig maken. Medewerkers zullen moeten worden voorbereid om zelfstandig het bedrijf voort te kunnen zetten, zodat de werkgelegenheid en continuïteit van het bedrijf gewaarborgd blijft. Dit geldt voor de huidige medewerkers maar ook voor toekomstige. Het begeleiden van de opvolgster en de andere leidinggevenden in de productie naar ondernemerschap vormt dan ook een belangrijk deel van het traject. Competenties van medewerkers zullen worden in kaart gebracht en getoetst worden aan eigenschappen die van belang zijn bij ondernemerschap (bijvoorbeeld eigenaarschap, initiatief nemen, resultaatgerichtheid en externe oriëntatie). Ook wordt veel aandacht besteed aan de teamontwikkeling en waarbij wordt ingezoomd op communicatie en samenwerking. Niet-bedrijfsspecifiek kennis zoals communicatieve vaardigheden, managementvaardigheden, leiderschapsstijlen en sturen op kengetallen komen daarbij eveneens aan bod. Het traject is erop gericht om medewerkers verantwoordelijkheid te geven en ontwikkelmogelijkheden te bieden. Hierbij wordt externe ondersteuning geboden door Albert Frankenhuis van ProBC die het team zal begeleiden. Het gaat daarbij zowel om individuele begeleidingstrajecten als groepssessies. Binnen het bedrijf is veel draagvlak voor dit traject omdat het goed aansluit bij de persoonlijke ambities van medewerkers. (Dutch)
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Kaamps Cheese is a company that produces artisanal cheeses. The milk of our own cows is used to make this cheese. The company is constantly developing and producing new cheese specialties. In addition to cheesemaking and the farm, the company also has a brasserie and farm shop. The company has customers at home and abroad. Kaamps stands for a new phase in its more than 30 years of existence. The further development of current employees has a crucial role to play. In the company one wants to lower the responsibilities in the organisation. The current entrepreneurial couple wants to withdraw from the company in the long term and in this way wants to make the company future-proof. Employees will have to be prepared to continue the business independently in order to ensure the employment and continuity of the company. This applies to current employees but also to future employees. Therefore, guiding the successor and the other executives in the production towards entrepreneurship is an important part of the process. Employee competences will be mapped and assessed against characteristics relevant to entrepreneurship (e.g. ownership, initiative, result orientation and external orientation). A lot of attention is also paid to team development and focusing on communication and cooperation. Non-business-specific knowledge such as communication skills, management skills, leadership styles and steering on key numbers are also covered. The trajectory is aimed at giving employees responsibility and offering development opportunities. External support is provided by Albert Frankenhuis of ProBC who will accompany the team. This involves both individual guidance programmes and group sessions. Within the company there is a lot of support for this process because it fits well with the personal ambitions of employees. (English)
26 January 2022
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Identifiers
2017EUSF201452
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