Kenneth, Barbarea

Barbarea, Estonia

You’ve recently updated your company’s code of conduct. What led to that decision?

–We’ve always believed in creating a good workplace, but until recently, a lot of what we valued lived in our heads or got passed on informally. (With the ESG mentorship through Sustiniere, i would exclude this part of the sentence as not to promote a separate consulting firm) we realized it was time to put things into writing — not just for structure, but to make sure every team member, from day one, understands what we stand for.

You’re known for promoting from within. Why is that important to you?

–It’s something we’ve always done. When someone grows with us and shows initiative, we want to give them space to develop further. (For instance, our current head chef Tormi Saarniit started as a line cook, he had previously worked as a head chef though. I think a better wording would be “worked here before as a line cook” or leave it out altogether). Promoting from within creates trust and shows people that their hard work leads somewhere.

You’re building a “career ladder” for your team. What does that look like in practice?
–The goal is to make sure people don’t stagnate. We’re outlining clear paths for growth, so whether someone wants to move into management or take on new creative challenges, they can see what steps to take. It’s part of creating a long-term, sustainable workplace where ambition is supported.

After opening a wine bar last year, you’re now launching a new bakery and restaurant. What’s driving this growth?
–Opening Bar Rara, our wine bar, was a natural step — we wanted to improve the wine culture here and start importing low-intervention wines ourselves. The upcoming bakery and restaurant will help us offer more opportunities to our team. It’s not just about expansion, but about building the kind of environment where people can evolve and take on new roles.