Markku Hautala: "A journey for a better food culture"

"Developing and nurturing food culture is a fascinating blend of challenge, task, and passion. It’s about consistently offering delicious food while striving for continuous improvement, whether for daily meals or grand celebrations – to explore this we founded our own fine-dining restaurant in our store with the late Matti Jämsen, Bocuse d’Or president of Finland for years. The restaurant’s menu was prepared from goods from our store to work as an example and inspiration to our customers. In many cases new restaurants are opened to a small number of connoisseurs but we wanted all of our +40,000 customers to see it right away.

I realized early in my career that to be successful, one must be open to learning from the best. Not just observing competitors in the same industry, as that might narrow one’s perspective. Instead, I draw inspiration from diverse fields like Formula 1 teams and the culinary contests of the world’s top chefs, like those in Bocuse d’Or. The common thread in these fields is the relentless pursuit of excellence and consistency. They involve countless rehearsals and substantial investment in development, not just for efficiency but to maximize potential at the moment of truth.

The same principles can be applied to the grocery business to enhance the quality of everyday life. In nations with a rich food culture, grocery stores and restaurants form a symbiotic ecosystem. This partnership fosters the advancement of food culture, guided by its artists and pioneers, while enthusiasts and the public enjoy the evolution.

What makes top restaurants, and the best grocery stores pivotal in this development? The chefs act as trendsetters, innovators, and educators in the field, pushing the boundaries. They experiment with flavours, techniques, and presentations, sparking new trends. This innovation trickles down to grocery stores, where we adapt and offer these novel ingredients and products to the wider public. This democratization of gourmet food plays a crucial role in elevating the food culture.

Moreover, the best grocery stores don’t just sell products; they offer experiences. We curate our selections to reflect the finest and most unique items from around the world. We educate our customers about the origins, stories, and best ways to use these products. This education is crucial, as it empowers consumers to explore and experiment in their own kitchens – to be a bit better, tasting a bit better, enriching the food culture.

In conclusion, the symbiosis between top restaurants and premier grocery stores is essential in cultivating and advancing food culture. Through constant learning, innovation, and a commitment to excellence, we not only provide superior culinary experiences but also contribute to the happiness and well-being of our communities. This journey of elevating food culture is continuous, filled with new discoveries and endless possibilities, making it an exciting and fulfilling endeavour for all involved. It is not easy, but it should be fun."

Markku Hautala, Retailer, K-Citymarket Järvenpää

Markku Hautala is the award-winning retailer of K-Citymarket Järvenpää. His store, K-Citymarket Järvenpää, was recognized as the world’s best grocery store at the IGD Awards in 2019. IGD is a UK-based organization specializing in grocery trade research and training. Each year, IGD conducts visits to around 1,000 stores globally and produces analysis reports. The organization organizes the annual IGD Awards event in London. K-Citymarket won Store of the Year award, considered as the main awards category.