Kiilto according to Pekka Terävä: Effective products and a responsible company
One cannot compromise on cleanliness in a top restaurant, but when you have to clean the kitchen as often as restaurants do, the process should be made as fluent as possible. That is where functional cleaning products and equipment come in.
Pekka Terävä, the Owner and Chef of a Michelin-star restaurant Olo, also places more significance on the functionality of a cleaning product than on its low price point.
- If a professional chef, a master craftsman, spends his time scrubbing surfaces using a bad product, it gets very expensive. Top chefs clean their own kitchens and the priciest aspect of that is the professional's own work, not the used cleaning agent.
As a restaurateur, Terävä also places emphasis on the safety of the cleaning products. He aims to select products that are demonstrably safe and as environmentally sound as possible.
- The cleaning agent often ends up in the sewer and as part of nature. Who would want impurities in nature? If you save in the wrong place you can cause damage to the environment that can then be very expensive, Terävä says.
"Kiilto is a partner"
A professional of kitchen hygiene is an important partner for a restaurateur. Terävä expects that he can trust Kiilto's help when he needs it, when a washing machine breaks down during the evening rush, for example. Ordering one's regular products is easy when you are familiar with the salesperson.
- We have worked together with Kiilto for a long time and the co-operation works. Kiilto is a responsible operator and the service works. We go through things with our contact person Mika Sipponen on a regular basis. We talk about what works and what could be improved. It is nice to keep yourself on top of things and hear about new products that make the cleaning work easier, says Terävä.
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