The first Dugurd by Renaa opened

Sven Erik Renaa was there in person to welcome the guests to the first lunch. For him, this is a new setting.

– For me, it’s first and foremost about good food. It has to taste good, and in that sense, I approach this in exactly the same way as everything else I work on. But this is a slightly different world for me; I’ve hardly ever been to a staff cafeteria before, says Renaa.

Foto: Compass Group Norge

He’s used to delivering food of the very highest quality. Now, that same attention to flavor, ingredients, and craftsmanship must be applied on a completely different scale.

– The difference is the volume. In the restaurant world, 200 guests can mean an enormous amount of work. In a staff cafeteria, you might have to plan for 700 people. The food must both taste good and be practically feasible on a completely different scale, he says, adding:

Foto: Compass Group Norge

– It’s very reassuring to have the culinary team backing us up. They’re familiar with this day-to-day routine and know what it takes to ensure both quality and execution when we’re cooking for so many people.

Sven Erik Renaa

The goal isn’t to turn the staff restaurant into a Michelin-starred restaurant, but to bring the knowledge, the details, and the mindset of what makes for good food.

Foto: Compass Group Norge

– Good food is good food, whether it’s a hot dish, good bread, or a salad. It’s about bringing quality and flavor to the entire range of offerings.

Now the first guests have finally gotten to taste the results.

Congratulations to the entire team that has worked toward the opening - Dugurd by Renaa is now up and running!