Both feet on the ground
Tommy Myllymäki and his team may be aiming for the stars — but that doesn’t stop them from also looking down at the earth, where a success story begins after all. Here, gastronomic ambitions go hand-in-hand with the desire to deliver a responsible and transparent experience — whether it’s taking care of all the ingredients, recycling, having a good relationship with the farmers, or offering financial and management training for employees. Everything is connected, and everything has to be in harmony to reach the top.
• Grow their own flowers and herbs
• Offer staff training via owner group Svenska Brasseriet
• Monitor staff sentiment via anonymous employee surveys
• Produce non-alcoholic drinks in-house