The Ravintola Vihikari restaurant has been modernised
The Ravintola Sodexo Vihikari restaurant was given a full facelift at the end of last year, with a wholly new menu and interior decoration.
"Waiting for the new restaurant to open was like waiting for Christmas," says chef Birgit Våg, with a laugh.
This traditional lunch restaurant, which has been open since the 1990s, was revamped at turn of the year 2018–2019. The refurbished restaurant opened its doors on 7 January.
"The renovation went as planned and was completed on schedule," says a contented Sanna Kaunisharju, the Site Manager of the restaurant.
"Waiting for the new restaurant to open was like waiting for Christmas"
A facility for a range of uses
The renovation is based on an overall concept, including the decor, menu and the restaurant's appearance. Highly mobile furniture was used to create a multipurpose and adaptable restaurant area.
"The 100–120-seat catering area can be turned from the lunch restaurant into a venue for evening cocktail receptions and meetings. Our chefs and pastry chefs handle all celebration planning in accordance with the customer's wishes," says Sanna Kaunisharju.
The facility's design was intended to make it look less like a canteen and to bring the staff closer to the customers. There is no need for trays, because the water jugs, glasses and cutlery are waiting on the tables.
"This also saves energy, when there is less washing up to do. An ecological approach is important to us in other regards as well. We plan to eliminate all objects made of disposable plastic from the restaurant this year, and to have a plastic-free restaurant by 2020," says Kaunisharju.
Delicious vegetarian dishes and a pop-up kitchen
The menu was completely renewed as part of the renovation. We now have a menu with a stronger vegetarian focus, offer more plated dishes, and the entire chain favours the maximum use of local products.
"We have moved into the 2020s and now serve our customers poke bowls, smoothies as snacks, and food based on our 'street eats' theme," explains chef Birgit Våg.
Today, the beautifully furnished, well-lit restaurant is filled with the aroma of tandoori chicken. All dishes have at least two tasters and the employees try the menu items in every case, before the same dishes are served to customers.
"Food should taste delicious! It mustn't be bland or flavourless, but should taste of something," says Våg.
The employees are also pleased with the new restaurant. The facilities are more practical from the employees' point of view, and the chef is delighted with the new menu.
"The renovation has filled all of us with new professional pride," says a grateful Kaunisharju.
"The renovation has filled all of us with new professional pride"
A restaurant with a Vihikari 10 feel
The restaurant has been turned into a genuine original, quite unlike any other in Sodexo. Only the food mood concept, text on the napkins, and the menu display reveal that the restaurant is part of the Sodexo chain.
How have customers found the renovation?
"The customers have been excited about the revamp and positive about the change. They have also given a warm welcome to the new electronic payment system, i.e. cardless payments, introduced in all Sodexo restaurants," says Kaunisharju.
The Ravintola Vihikari restaurant wants to be its customers' kind of eating place.
"All are welcome to dine in our restaurant and use it for other events! We are open to ideas and feedback of all kinds, because this transformation would never have succeeded without input from our customers," says Sanna Kaunisharju.