Food
The sustainable chef superstars fuelling your day
A winning recipe: How K-märkt is redefining sustainable dining
Why would three passionate professionals from Michelin-star backgrounds have an ambition to open up a 2,000sqm canteen style restaurant serving hundreds of customers every day?
It’s a question Jens Dolk, co-founder of Swedish corporate restaurant group K-märkt and former sommelier, has often been asked since he, chef Hanna Normark and pastry chef Daniel Roos opened their first restaurant in Stockholm in 2014. But right from the start, the founders had a shared vision: ‘to serve Sweden's best tray lunch – without the tray’.
High-quality food that boosts chef creativity and prevents waste
K-märkt prides itself on doing things differently. That’s an easy statement to make, but much harder to prove. But this is a business that keeps its promises, and has one steadfast aim – to save good quality food needlessly going to waste.
“We don’t contact our suppliers and order what we want,” says Jens. “We ask them what they have available that day. It’s food that might be surplus, near to sell by date or have damaged packaging.”
Sourcing produce in this way gives Jens and his team of chefs access to high quality food, at a low cost. “We get to cook with tenderloin, for the price of ham,” he says. “The customer gets a fantastic meal, the supplier doesn’t lose money and the food doesn’t go to waste, so it’s a win-win for all.”
There’s no advanced menu planning. Meals are created with the food available each day, and can vary not just day to day but hour to hour. “It’s called Chef’s Choice and we use it both in our restaurants and for events,” says Jens.
A fairer, healthier way of eating that our consumers love
The Chef’s Choice way of cooking is just the start of the story. The way K-märkt cooks, serves and prices its meals also challenges traditional corporate catering methods.
“Our chefs are constantly cooking throughout the lunch service in open kitchens where our guests can see them at work,” says Jens. “The service is backwards – guests move down the counters selecting their vegetables, salads and sauces first, with the proteins at the end. The result is that people tend to get subtly nudged to eating more of the healthier, sustainable produce.”
Exploring new opportunities and inspiring others around the globe
With a loyal and talented team behind him, Jens felt the time was right to grow and feels K-märkt found the ‘the perfect match’ in Sodexo.
“We are a fast-moving, innovative thinking company with an established respected brand. Sodexo is a stable global player; we can help each other grow.”
“We dared to do things differently and we’re getting results as a business, and for the planet. Now we need to educate and inspire more businesses to do the same.”
Discover more about K-märkt
Co-creating exceptional workplaces
K-märkt restaurants are at the heart of workplaces in Sweden, something that our clients and consumers love.
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