Creating culinary experiences at Rohki — seamlessly from season to the next

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Rohki, a catering and bistro in Äkäslompolo, Finland, focuses on the finest seasonal ingredients, locally sourced meats and fish, and unique sauces. Entrepreneur and Head Chef Rainer Nyman values the practical and efficient Dieta kitchen and reliable, long-lasting equipment. When the season is in full swing, everything must run smoothly.

Rainer's journey to the north has been a long one. Having worked in the restaurant industry for over 25 years, he has seen ups and downs, founded nine restaurants, obtained French culinary training, and worked in Finland and abroad. In 2024, Rainer fulfilled his long-held dream when he moved with his family to Äkäslompolo and opened Rohki Bistro and Catering.

"What drew us to Lapland was nature and the opportunity to live as part of it. Here, people don't spend their free time in shopping malls but in the fells. This closeness to nature is also reflected in Rohki's operations," Rainer explains.

The warm-hearted Rohki Bistro offers a captivating local dining experience in a fast-paced world, while the meals delivered to cabins provide travelers with a relaxed and flavorful holiday.

"Our atmospheric bistro is located along a lively road in the centre of Äkäslompolo. The catering meals are prepared in a kitchen built in the basement of our home. I do this work out of love for the craft, and from home, I can happily continue for the next 20 years," Rainer rejoices.

The seasons bring the heat to the kitchen  

In Lapland, the restaurant business is highly seasonal. British tourists' catering orders are fully booked in November and December, while Finnish corporate clients kick off the spring season. Tourists often order their meals to be delivered to cabins, whereas Finns prefer dining at the bistro.

"The combination of catering and the bistro helps stabilize cash flow and allows us to hire staff earlier and for a longer period," Rainer explains.

Rainer focuses on developing the operations during the summer and preparing for the upcoming season by foraging local natural ingredients. Preserving, drying, and freezing are not just key parts of the business—they are also a way of life for the family.

"I'm already looking forward to heading into the woods for false morels and cooking spruce tip syrup. Foraging is in our blood. My eldest child, for example, tastes our dried meat every other day to see if it's ready," Rainer laughs.

When the season begins, it's time for action at Rohki, and the kitchen must run smoothly. Trust built over the years was why Rainer chose Dieta's kitchen equipment without hesitation.

"I am delighted with Dieta's service. The most important thing is that they have never left me stranded. They have always found solutions to challenges and ensured everything gets done," Rainer appreciates.

From a kitchen design to implementation with a customer-centric approach

The Rohki catering kitchen was designed by listening to Rainer's wishes and developing ideas together—sketch by sketch, refining the concept step by step. The entrepreneur's clear vision and deep understanding of users' and customers' needs supported the planning process. Starting the design work early also allowed for the optimal placement of floor drains, a crucial aspect that is often difficult to adjust afterwards.

The kitchen was built in close collaboration with local construction entrepreneurs. Next, the equipment underwent test runs, followed by the finalization of plumbing and electrical installations. During user training, the focus was on the core functionalities and small tips and tricks for maximizing efficiency. In-depth training will continue once the season slows down. Some kitchens' operational training can be conducted remotely, and the ovens' Android-based interface simplifies onboarding. Most importantly, the Rohki kitchen was completed on time and successfully launched. The results are a fully booked schedule and numerous five-star reviews.

Delicious opportunities for the future

Working in Rohki's kitchen is smooth and efficient. With smartly placed equipment and tools, there's no need for unnecessary lifting, allowing time to be spent on what truly matters. In addition to precise and practical space utilization, Rohki's daily operations are supported by a large freezer and a cold storage room—the ample shelf space enables the weekly reception of fresh ingredients, which is also logistically crucial in the north. Efficiency is essential, as profit margins in the restaurant industry are tight.

"The cost of labour in Finland isn't going down. If a chef can complete the same task 10 minutes faster, and this is repeated over 200 workdays, the savings are significant. That's why investing in a high-quality kitchen quickly pays for itself," Rainer explains.

The quality of Dieta's kitchen is evident not only in design and execution but also in the equipment. For example, Porkka refrigeration units are known for their reliability. A three-year leasing agreement helps Rainer avoid unpleasant surprises and ensures that the kitchen operates at full capacity.

"I learned early in my entrepreneurial career that compromising quality is not an option. A restaurant owner cannot afford to wait two weeks for a replacement appliance, and in Lapland, long distances make maintenance visits costly. Once the equipment reaches the end of its lifecycle, it is given a new purpose through Dieta's Relife service," Rainer continues.

Looking ahead, Rainer plans to expand Rohki's operations, not only in its current form but also by serving customers in ski resorts and along cross-country ski trails. Additionally, the catering kitchen has the capacity for large-scale event services, and cabin guests will soon be able to enjoy private chef experiences with four- to five-course dinners.

"We pre-prepare the meals in our facilities and finalize them at the cabins, allowing for a unique experience and interaction with the guests. This way, our chefs don't have to stay hidden in the kitchen but can share the story of the food, using ingredients they have personally foraged", Rainer envisions. Listening to him, it's clear that Rohki's future is in great hands.

Customer benefits of a Dieta kitchen:

• User-centric design and high-quality equipment—enhancing workflow efficiency and productivity

• Operational reliability throughout the lifecycle—a maintenance contract ensures uninterrupted operation

• Capacity for business expansion—versatility and competitiveness for growth.