We had a chat with Jan Andersson, restaurateur and co-owner of the restaurant company running Hotel Kung Carl and Bistro la Belle Epoque, and Joakim Swahn, CEO, about how they manage to run a profitable business.
Kung Carls Restauranger & Barer operates a restaurant, bar and events, and is just a stone’s throw from Stureplan in Stockholm. The business took a giant leap during the pandemic when they were able to take over the Starbucks premises next to the hotel with a front facing the busy Kungsgatan.
Trivec – a reliable partner with a wide product portfolio for growth
To realize their growth plans, Kung Carls Restauranger & Barer need a stable and reliable partner capable of handling complex work methods and having a broad product portfolio. Janne and Joakim wanted a system that is user-friendly, able to handle many different types of work situations, has good support and service, and is compatible with other systems.
They also wanted a provider that is more proactive than their previous provider, and is available with local contact persons and support. For Kung Carls Restauranger & Barer, it’s important to have long-term and good relationships with their suppliers, and Trivec’s pleasant and knowledgeable staff was also taken into account when they chose a provider.
We chose Trivec for their user-friendly solutions, wide product portfolio and large partner ecosystem that we see as an important part in running a profitable restaurant business. But also for their pleasant and knowledgeable staff, we value long-term relationships with our suppliers,” says Janne Andersson, Restaurateur and Co-owner of Kung Carls Restauranger & Barer
Doubled their revenue after the pandemic – the bistro in focus
The effect of the new location has been enormous and better than what Janne and Joakim had expected. They have doubled their revenue after the pandemic, becoming much more visible with the bar which is open 365 days a year attracting new customers. This has spilled over to the other businesses, the French Bistro La Belle Epoque, their events, and the hotel.
Previously they sold too much food compared to drinks to be profitable. But now they have reversed the trend, and beverages account for 60% and food for 40% of the revenue.