Is kitchen land 2050-proof?

Anyone who runs a kitchen business today must not only sell, but also think about tomorrow. About how we can work more sustainably, how we can secure knowledge, who will take over the business in the future. Or in the case of a business closure or bankruptcy: how we can limit the damage. That requires an honest look at ourselves.

I have been in the kitchen business since I was seventeen and I can't sugarcoat it: craftsmanship is crumbling. Where brands used to be built by true enthusiasts, love for the craft now too often gives way to mass and marketing. This is breaking us down, especially now that the economy is struggling.

The top end of the market is struggling. We are seeing a wave of business closures and bankruptcies, sometimes due to lack of distinctiveness, sometimes because no succession has been arranged. Many family businesses have been run for years by professionals with heart for the business, but they did not transfer their knowledge and passion in time. Then you hold on too long and it is often too late.

I have helped empty countless stores over the past few years. "Clearing rubble," I call it. Because someone has to do it: make sure the showrooms are empty and clean, kitchens are given a second life and the damage to creditors is limited. Not everyone takes a positive view of this, but it is necessary. Fortunately, I also see entrepreneurs who quit more wisely before things really go wrong. That is progress.

Moreover, there is a generation gap that cannot be ignored. Young people may not want to work sixty hours a week. We can wave that away, but if we don't take them seriously, we won't get anyone enthusiastic later. We need to involve them earlier and share knowledge: about kitchens, entrepreneurship and love of the trade. And dare to hand over responsibility - even if that means letting go. That's where it often goes wrong: over-50s hold on too long. But fortunately there are also entrepreneurs who do get it right and take young people along in time. These are the examples that work: handing over slowly, sharing responsibilities as early as one's thirties. We must make much more room for this in the industry, with training and guidance.

And then there is sustainability. Reusing kitchens goes beyond preventing capital destruction. The production of a new kitchen consumes a lot of CO2, mainly due to chipboard and transportation. Every kitchen we reuse saves significantly - especially in countries like Germany, where a kitchen does not belong permanently to the house but moves with the occupants. Many companies lack the awareness or priority to get serious about circularity. They only change when they are forced to.

We must ask ourselves: is Dutch kitchen country 2050-proof? Are we ready for generational change, innovation and truly sustainable choices? Or will only a handful of large chains remain? It is up to us to take an honest look at this, to take responsibility ourselves and to challenge the government to support this better. So that we can make choices today that will make a difference tomorrow.

Elbert van Dalen
Owner onlinekeukenveiling.nl