The taste of the future: not too late, but just in time

Sometimes a business transfer doesn’t start with a strategic plan, but with a simple question. At the famous De Huisman Mustard Mill, it was a dedicated employee who got owner Frank Bosman thinking about the future. That question ultimately led to a solution that no one had anticipated. With guidance from Guidon and acquisition specialist Sophista, the centuries-old family business was preserved for the next generation.

“Frank, what will actually happen when you’re no longer here?” It wasn’t a question from an accountant or a bank, but from Diana van Lamoen, a familiar face at Mosterdmolen De Huisman for many years. Out of her commitment to the company and her colleagues, she wondered aloud what the future would look like. “I’d never really thought about an end date myself,” says Frank Bosman (67). “You’re focused on production, customers, and day-to-day operations. But that question made me realize it wasn’t just about me. Our employees wanted to know where they stood.” That marked the beginning of a search for the future of a company that has been inextricably linked to the Zaan mustard tradition for four generations.

Soul and Salvation

Frank grew up among the mustard jars at the Zaanse Schans. Together with his sister Lida, he not only built the company into one with a strong reputation, but also acquired all the knowledge that goes along with it. “To be honest, almost everything was in my head,” he says. “From the centuries-old family recipes and suppliers to customers and production processes; here, we make mustard the way we think it should be made. It’s only when you start thinking about succession that you realize just how much knowledge you actually need to pass on.” Since there was no successor within his own family, they began looking for options. Through an acquaintance, Frank came into contact with Guidon—represented by tax specialist Jessica Verdel-van Eenennaam—and Sophista—represented by André Scheirlinck. “In a family business, a transfer is never just about numbers or contracts,” says Jessica. “You start by listening. What drives the entrepreneur? What do the employees want? And what solution fits those needs? Only then do you look at the legal and tax details.”

Down Under

While various scenarios were being explored, the turning point came from an unexpected source. From Australia, Frank’s cousin Peter Bosman (29) was following the developments. Although he had only just started living and working there, one thought kept coming back to him. “This company bears my family name and represents a rich history,” Peter explains. “The idea that that legacy might come to an end wouldn’t leave my mind.” When Peter was in the Netherlands for his brother’s wedding, his conversations with Frank, Jessica, and André led to a decision. “This was such a unique opportunity; I decided to go for it.” Peter now works within the company and is gradually taking over Frank’s knowledge. “First, I want to understand why De Huisman has been successful for so long. Only when you have respect for what’s already been built can you build the future.” That future offers room for new ideas, without losing the company’s character. For Frank, that inspires confidence. “Peter doesn’t want to change everything. He wants to learn first. That gives me the feeling that the company is in good hands.” Behind the scenes, Guidon and Sophista are overseeing the final legal, tax, and financial steps of the transfer, including a tax-efficient business succession plan. Jessica: “A successful business transfer ensures that an entrepreneur can let go of their life’s work with peace of mind, that employees have confidence in the future, and that a new generation enthusiastically builds on what’s been achieved.” Frank concludes: “I never would have thought the solution would come from Australia. And certainly not that a question from an employee would mark the beginning of this new chapter. The best part is that De Huisman will remain a family business for longer than its current 65 years. That feels good.”

This article originally appeared in INTO business.

Text: Judith Truijens
Photos: Michel ter Wolbeek