FOODDUCK® helps in the busy restaurant at Pajulahti Sports Centre

The Kanresta Restaurant at the Pajulahti Sports Canter has been a customer of Foodduck for a couple of years. Kitchen Manager Sauli Sillanmäki got interested in spread dispensers as he got to know Foodduck at several trade fairs.

Significant improvements

The FOODDUCK® mobile spread dispenser was introduced at the Pajulahti restaurant in November 2018. Since then, the duck has been praised for environmental friendliness and hygiene, which have improved thanks to the device. There is less congestion around the bread table, and spread loss and plastic waste have been reduced.

“Customers move faster from the line to the table when the serving of the spread is no longer congesting the bread buffet. This has been a big help to us because we have a pretty larger number of customers. The spread waste has also decreased – however, not completely disappeared, which is normal.”
Sauli Sillanmäki
Kitchen Manager, Kanresta Oy

Thanks to the spread dispenser, customer satisfaction at the bread table has improved, and children and young people in particular have liked FOODDUCK®. Serving customers that follow a special diet has also become  somewhat easier: “We have been able to leave out the margarine targeted for customers with special diets because the margarine in the dispenser is also suitable for them. Of course, traditional butter is also popular, and we still keep it available,” says Sauli.

Customers have also been genuinely interested in the device and its origins. It has come as a surprise to many diners that it is a domestically produced Finnish innovation that has been granted the Key Flag symbol, a proof of Finnish origin.

Through small challenges to victory

Overall, the experiences of the Kanresta team with the spread dispenser are good, except for the challenges of the end of 2018, when there were occasional quality problems with the material of the spread bags and there were some delays in deliveries.

Currently, there is no need to worry about the weakness of packaging, which is made of durable material – thanks to Foodduck’s development work. The delivery time for the spreads has also shortened, and today you can receive your order in 1–3 days. After the initial challenges, the kitchen staff has been very happy with the device as it is a great help for them in the middle of busy days.

in 2020, the corona virus pandemic changed the kitchen staff’s way of working, and they closely follow the recommendations given. Customers get their meals either pre-served or pre-packaged, and the basic level of hygiene has been raised, as the restaurant does not want to take any risks related to customers’ health or business. Kanresta wants to send a message to their customers that it is safe to eat in the restaurant even in these exceptional circumstances.

A diverse clientele at the official Olympic Sports Coaching Centre

The Pajulahti Sports Centre and the Kanresta Restaurant are open every day around the year. The FOODDUCK® spread dispenser serves a very diverse customer base. There may be 150 diners one day, 1500 on the other depending on the season, events, and reservations. The big variation in the number of daily diners challenges the kitchen staff. Diners include, for example, athletes and sports teams, clubs, school classes, training groups, students, school children, rehabilitation groups for the elderly and other holidaymakers. 

“The Kanresta restaurant at the Pajulahti Sports Centre is an interesting and very unique place, compared to our most typical customers. Its wide range of diners increases awareness on Foodduck, which is really great for us.”
Timo Sorsavirta
CEO, Foodduck Oy

“At restaurants with large customer numbers, it’s definitely worth getting a spread dispenser. If you are using Maitonovo milk dispenser, it is also highly recommended that you use a spread dispenser, too. Personally, I first wondered if the equipment rental would raise our costs, but this has been profitable, and the spread waste has decreased. And best of all, mealtimes go much smoother than before!” concludes Sauli, Kanresta’s kitchen manager.