{"id":1176,"date":"2025-10-06T17:04:49","date_gmt":"2025-10-06T15:04:49","guid":{"rendered":"https:\/\/www.ffcr.se\/2025\/10\/06\/hannes-kindeberg-about-the-dream-that-became-fisky-business\/"},"modified":"2026-04-13T15:46:05","modified_gmt":"2026-04-13T13:46:05","slug":"hannes-kindeberg-about-the-dream-that-became-fisky-business","status":"publish","type":"post","link":"https:\/\/www.ffcr.se\/en\/2025\/10\/06\/hannes-kindeberg-about-the-dream-that-became-fisky-business\/","title":{"rendered":"Hannes Kindeberg about the dream that became Fisky Business"},"content":{"rendered":"\t\t
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Interview<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Hannes Kindeberg about the dream that became Fisky Business<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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When Hannes Kindeberg talks about his life and his company, it\u2019s hard not to be fascinated. He describes a life marked by bold ventures, big risks, and an endless drive. Today, he and his partner Sofia run Fisky Business \u2013 a company that has grown from simple festival stands to a business with several restaurants, food trucks, and 55 employees. But the road there has been anything but straight.<\/strong><\/p>\n

\u2013 A year ago, we said that we had so much to do that either we had to start winding down. Or we had to try to accelerate our way out of it. We decided to accelerate, says Hannes.<\/p>\n

And that very will to accelerate when others hit the brakes is a common thread in his story.<\/p>\n


\nBankruptcy, debt, and a new chance<\/strong><\/h5>\n

The journey began in 2006 when Hannes started working in a fish shop.
\u2013 I had no idea what I wanted to do after school. I was a fairly mediocre student, went to a sport fishing program and had no major ambitions, but then I realized that I probably wanted to work in a fish shop because I had always loved fish and the sea.<\/p>\n

There, in a simple fish shop, the passion for the fish trade was born. For several years, he gained invaluable knowledge and connection with customers. The desire to create something of his own grew. At the age of 24, he took the step into the restaurant industry with the help of venture capital \u2013 which unfortunately turned out to be an expensive lesson.<\/p>\n

\u2013 I wanted too much but knew too little. I was far too young and inexperienced, so we went bankrupt after about a year, Hannes recalls.<\/p>\n

Suddenly, Hannes was left with large debts and a bruised self-esteem. To save the situation, he fled to Norway and took a job in a kitchen as a chef. There he observed what everyone else was doing and tried to learn as much as possible. It was a tough but educational year \u2013 and it was there he met Sofia, the waitress who would later become both his life partner and co-creator of Fisky Business.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The Beginning of Fisky Business<\/strong><\/h5>\n

When they returned to Sweden, the dream of running their own business was still alive. The year was 2014 and they decided to give the restaurant dream another chance \u2013 this time at festivals. They started with three gas burners and a few pots to heat oil since they couldn\u2019t afford proper deep fryers.<\/p>\n

\u2013 We didn\u2019t make much money but we had a lot of turnover. The little money we earned we reinvested, and we worked for free for many, many years to build up the dream we had.<\/p>\n

They traveled across the country \u2013 from Lule\u00e5 to Kivik \u2013 setting up their kitchens in tents. It was exhausting, irregular, and often improvised. But they learned quickly, won the audience\u2019s hearts, and slowly but surely built a brand.<\/p>\n

\u2013 That\u2019s how Fisky Business started, which is a play on words from \u201cRisky Business,\u201d since we put everything we had on something that could either succeed or fail.<\/p>\n


\nThe Pandemic That Changed Everything<\/strong><\/h5>\n

When 2020 came, they had an entire summer tour planned \u2013 but the pandemic canceled everything. Instead, they got a tip from a friend that a new restaurateur was needed at a restaurant on Han\u00f6 \u2013 a harbor tavern.<\/p>\n

\u2013 Either we could just give up, go bankrupt, and lose our house and everything we owned, or we could try the restaurant on Han\u00f6.<\/p>\n

They chose to try. The restaurant was built around an idea of \u201cworking-class\u201d food \u2013 hearty fish dishes like whole fried plaice and oven-baked cod with Hasselback potatoes, horseradish, and green peas, instead of small exclusive portions that people couldn\u2019t afford. Guests loved it, and the Han\u00f6 harbor tavern became the starting point for the next major phase of their journey.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Expansion, Sustainability, and Passion<\/strong><\/h5>\n

Since then, the expansion has continued. When a property at Dockan in Malm\u00f6 became available, they hesitated at first \u2013 too big, too expensive \u2013 but in the end, they went for it and once again chose to accelerate. Together with Perfectly Squared Brewing, they have transformed the Dockan space into a living room where you can enjoy fish and chips and a good craft beer in a creative, open, and relaxed environment. Today, they run both the restaurant in Malm\u00f6 and the harbor tavern on Han\u00f6, alongside their food trucks \u2013 with a total of 55 employees.<\/p>\n

\u2013 If you want a restaurant and a 40-hour work week \u2013 then you\u2019re better off becoming a dental nurse, because this is a lifestyle.<\/p>\n

Despite a hectic everyday life, expansion is only part of the vision. Hannes is passionate not only about the delicious fish on the plate but also about sustainable fishing and our oceans. Since 2017, Fisky Business has been MSC-certified \u2013 probably the world\u2019s only food truck with that certification. In addition, he runs the Han\u00f6 Cod Reef project, where they have built artificial concrete structures and placed them on the seabed in Han\u00f6 Bay to support research on studying reefs.<\/p>\n

\u2013 It has become quite a large project, shown as a documentary on SVT, and we\u2019ve brought in several million in research funding.<\/p>\n

Hannes\u2019 great passion for fisheries is something he wants to talk more about at FFCR in Malm\u00f6 \u2013 especially about restaurants\u2019 responsibility today to offer more sustainable fish on the menu.<\/p>\n

\u2013 I think we need to move away from farmed salmon, halibut, and cod and instead focus more on what we have in our own waters. Here we can really contribute with sustainable thinking, and if anyone can be an ambassador for that, it\u2019s us restaurant workers.<\/p>\n


\nThat Thing About \u201cWork-Life Balance\u201d<\/strong><\/h5>\n

Behind the success is also a lifestyle that rarely leaves room for rest. Hannes and Sofia live right in the heartbeat of the business.<\/p>\n

\u2013 In our relationship, there is no \u201cwork-life balance\u201d \u2013 everything blends together. Just yesterday we were lying in bed adding up invoices until we fell asleep.<\/p>\n

Still, Hannes says he wouldn\u2019t want to live any other way. Despite the stress, despite all the late nights, Hannes feels proud of the journey. He has proven to himself (and everyone else!) that you don\u2019t need top grades in school to build something big.<\/p>\n

\u2013 I\u2019ve asked myself if I would want to do something else in life \u2013 but I\u2019ve come to the conclusion that this is what I\u2019m made to do.<\/p>\n

And the future? It\u2019s uncertain \u2013 just the way Hannes wants it.<\/p>\n

\u2013 We want to feel that we can do exactly what we want. Maybe one day we\u2019ll just sell everything and find a campsite in Norrbotten.<\/p>\n

Whatever lies ahead, Hannes Kindeberg shows that you can go from a school-tired teenager to building your own fish empire. His journey is proof that persistence, courage, and the ability to always push forward can turn dreams into reality. And one thing is certain \u2013 Hannes Kindeberg is not afraid of new challenges. Perhaps that is exactly what makes his journey so inspiring.<\/p>\n


\nBy: <\/strong>Jessica Karlberg<\/em><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Share the post<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Last post<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\"FFCR_Stockholm_2026_rekordsiffror\"<\/div>\n <\/a>\n \t\t
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\n\t\t\t\n\t\t\t\tFFCR Stockholm 2026 breaks all records\t\t\t<\/a>\n\t\t<\/h3>\n\t\t \n

On January 28\u201329, 7,092 happy visitors gathered at Kistam\u00e4ssan to experience FFCR Stockholm 2026 \u2013 Sweden\u2019s largest restaurant fair. The visitor count marks a new record for FFCR.<\/p>\n <\/a>\n \n\t\t\n\t\t\tL\u00e4s mer \u00bb\t\t<\/a>\n\n\t\t

\n \t\t\n\t\t\tFebruary 3, 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t <\/div>\n \t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t
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\"viltmatakademin<\/div>\n <\/a>\n \t\t
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\n\t\t\t\n\t\t\t\tSvenska Viltmatakademin organizes \u201cGame in the Kitchen\u201d\t\t\t<\/a>\n\t\t<\/h3>\n\t\t \n

Svenska Viltmatakademin organizes \u201cGame in the Kitchen,\u201d featuring cooking demonstrations, stage interviews, an award ceremony for Restaurant of the Year for Game Cuisine and Game Municipality of the Year, as well as tastings and networking.<\/p>\n <\/a>\n \n\t\t\n\t\t\tL\u00e4s mer \u00bb\t\t<\/a>\n\n\t\t

\n \t\t\n\t\t\tJanuary 12, 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t <\/div>\n \t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t
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\"Tea_Malmeg\u00e5rd\"<\/div>\n <\/a>\n \t\t
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\n\t\t\t\n\t\t\t\tTea Malmeg\u00e5rd on DoMa, ingredients, and restaurant experience\t\t\t<\/a>\n\t\t<\/h3>\n\t\t \n

After years in the world of desserts and fine dining, Tea Malmeg\u00e5rd made the decision to resign from Operak\u00e4llaren and create something of her own. Here, she talks about the journey there, the decisions behind the menus, and why the overall experience is always more important than the perfect dish.<\/p>\n <\/a>\n \n\t\t\n\t\t\tL\u00e4s mer \u00bb\t\t<\/a>\n\n\t\t

\n \t\t\n\t\t\tJanuary 2, 2026\t\t<\/span>\n\t\t\t\t\n\t\t\tNo Comments\t\t<\/span>\n\t\t <\/div>\n \t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/article>\n\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

When Hannes Kindeberg talks about his life and his company, it’s hard not to be fascinated. He describes a life characterized by courageous ventures, big risks and a never-ending drive. Today, he and his partner Sofia run Fisky Business \u2013 a company that has grown from simple festival stands to a business with several restaurants, food trucks and 55 employees. But the road to getting there has been anything but straightforward.<\/p>\n","protected":false},"author":1551,"featured_media":1437,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Hannes Kindeberg about the dream that became Fisky Business","_seopress_titles_desc":"Hannes and his partner Sofia run Fisky Business. They have grown from a festival stand to a business with several restaurants, food trucks and 55 employees.","_seopress_robots_index":"","footnotes":""},"categories":[24],"tags":[],"edition":[19],"class_list":["post-1176","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-malmo-2025-en","edition-ffcr-malmo-2025"],"_links":{"self":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/1176","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/users\/1551"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/comments?post=1176"}],"version-history":[{"count":5,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/1176\/revisions"}],"predecessor-version":[{"id":5963,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/1176\/revisions\/5963"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/media\/1437"}],"wp:attachment":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/media?parent=1176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/categories?post=1176"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/tags?post=1176"},{"taxonomy":"edition","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/edition?post=1176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}