{"id":4587,"date":"2025-12-07T21:43:43","date_gmt":"2025-12-07T20:43:43","guid":{"rendered":"https:\/\/www.ffcr.se\/2025\/12\/07\/emelie-svensson-with-the-right-team-we-could-run-a-restaurant-in-a-shipping-container\/"},"modified":"2026-04-14T08:50:19","modified_gmt":"2026-04-14T06:50:19","slug":"emelie-svensson-with-the-right-team-we-could-run-a-restaurant-in-a-shipping-container","status":"publish","type":"post","link":"https:\/\/www.ffcr.se\/en\/2025\/12\/07\/emelie-svensson-with-the-right-team-we-could-run-a-restaurant-in-a-shipping-container\/","title":{"rendered":"Emelie Svensson \u2013 \u201cWith the right team, we could run a restaurant in a shipping container.\u201d"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Emelie\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\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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Emelie Svensson \u2013 \u201cWith the right team, we could run a restaurant in a shipping container.\u201d<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Emelie Svensson exudes a calm confidence and a solid understanding of how a restaurant works in practice. At the restaurant Agnes on Kungsholmen, her philosophy is reflected in everything from menu development to team leadership.<\/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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From Dressage Competitions to the Restaurant Floor<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Emelie was adopted from South Korea as a child and grew up in H\u00e4sselby, in western Stockholm. Her childhood revolved around dressage and competitions\u2014a world that taught her discipline, focus, and perseverance. School, on the other hand, she describes as anything but easy.<\/p>\n

“My school years were terrible until a few years after high school,” she says. “Completing my grades at Komvux and later studying at Stockholm University was a way to ease my academic anxiety. But I also genuinely enjoy learning new things.”<\/p>\n

At the same time, she found her place early in the restaurant world. It wasn\u2019t gastronomy that drew her in at first, but the environment, the colleagues, and the sense that each shift ended with a tangible accomplishment. She started in the service staff\u2014a role she still carries with pride.<\/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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Wine in Focus<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Over her more than 30 years in the industry, Emelie has worked at both large and small establishments, ranging from caf\u00e9s and catering to food halls, theaters, major events, and dining rooms. Yet it was her interest in wine that ultimately shaped her path. After studying at the Restaurangakademien, she worked as a restaurant manager and sommelier at venues such as Tranan and deVille in Stockholm.<\/p>\n

Since 2015, she has owned and operated the restaurant Agnes on Kungsholmen, which has become a natural part of the neighborhood. At Agnes, there are no concepts for the sake of it. The food and wine speak for themselves, always with integrity.<\/p>\n

“We work with ingredients and drinks that we can stand behind, with provenance and character,” explains Emelie. “We choose wine based on the producer rather than the country. The wine should reflect Agnes.”<\/p>\n

When it comes to pairing food and wine, Emelie doesn\u2019t believe in rigid rules.<\/p>\n

“You can break all the established rules, even though of course some pairings work better than others. Growth happens when you dare to try something new!”<\/p>\n

She has observed that guests have become more curious, more knowledgeable, and more open to lesser-known grape varieties and regions. Rising prices from classic wine regions have partly driven this development, but it\u2019s also due to increased knowledge among both staff and guests. Additionally, the world of non-alcoholic beverages is on the rise and is taking up an increasingly prominent space.<\/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 Driving Force After Three Decades<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Despite her extensive experience in the industry, Emelie is still full of energy and a drive to grow. People remain at the heart of everything, with the goal being satisfied, engaged staff and happy guests. And profitability? That\u2019s a prerequisite, not an end goal.<\/p>\n

“Without profitability, there is no creativity or development,” Emelie asserts.<\/p>\n

Balancing creativity and economics is a constant challenge for restaurateurs. Emelie factors in many small decisions in her strategy, such as smart menu planning, reducing waste, proper pricing, and using a daily specials board while ensuring the wines keep rotating on the list.<\/p>\n

At Agnes, the staff is central, and many choose to stay with the team for a long time. This is no coincidence. For Emelie, a strong culture is built in daily life\u2014through communication, collaboration, and interaction with guests.<\/p>\n

“I often say we could run a restaurant out of a shipping container as long as we have the right team,” she laughs. “Clarity, transparency, joy, and loyalty\u2014that\u2019s the foundation.”<\/p>\n

When the conversation turns to the restaurants of the future, Emelie returns to the same core: the people.<\/p>\n

“We need to be an attractive industry for the next generation of staff and give them the conditions to stay and grow. There are still equality and equity issues to address, and we need to secure a skilled workforce for the future.”<\/p>\n

At the same time, she hopes interest in food and beverages will continue to grow\u2014along with awareness of quality ingredients, drinks, and the true cost of farming, raising, fishing, or producing sustainably.<\/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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Takes on FFCR Stockholm<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Den 28e januari kliver Emelie in p\u00e5 FFCR Stockholm och g\u00f6r det med nyfikenhet och gl\u00e4dje. Mest ser Emelie fram emot att m\u00f6ta andra fr\u00e5n branschen och att st\u00e5 i live-k\u00f6ket med Agnes egna k\u00f6ksm\u00e4stare Oscar Steinauer.<\/p>\n

\u2013 Det \u00e4r en \u00e4ra att f\u00e5 dela med mig av v\u00e5r passion. Jag vill ge tillbaka till branschen som gett mig s\u00e5 mycket, avslutar Emelie.<\/p>\n

Av:<\/strong> Jessica Karlberg<\/em>
Fotograf:<\/strong> Danger \u00d6sterlin<\/em>
Tema:<\/strong> Menu Reinvented \u2013 fokus p\u00e5 det som verkligen f\u00e5r restauranger att blomstra<\/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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Last post<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\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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\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
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\"\u00c5rets<\/div>\n <\/a>\n \t\t
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\n\t\t\t\n\t\t\t\tThis year\u2019s famous names at FFCR Stockholm\t\t\t<\/a>\n\t\t<\/h3>\n\t\t \n

The moderator for FFCR Stockholm 2026 is Marion Ringborg \u2013 a well-known chef and culinary creator. In the live kitchen, she will be joined by speakers such as Nils Molinder, MasterChef winner Linnea Jarnrot, sommelier Emelie Svensson, and Tea Malmeg\u00e5rd, an award-winning pastry chef and restaurateur behind DoMa.<\/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\tDecember 19, 2025\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":"

Emelie Svensson exudes a calm confidence and a solid understanding of how a restaurant works in practice. At the restaurant Agnes on Kungsholmen, her philosophy is reflected in everything from menu development to team leadership.<\/p>\n","protected":false},"author":1551,"featured_media":4546,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Emelie Svensson about running a restaurant in a shipping container | FFCR","_seopress_titles_desc":"Interview \u2013 At the restaurant Agnes on Kungsholmen, her philosophy is evident in everything from menu development to team leadership.","_seopress_robots_index":"","footnotes":""},"categories":[33],"tags":[34],"edition":[30],"class_list":["post-4587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stockholm-2026-en","tag-ffcr-en","edition-ffcr-stockholm-2026"],"_links":{"self":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/4587","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=4587"}],"version-history":[{"count":3,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/4587\/revisions"}],"predecessor-version":[{"id":4590,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/4587\/revisions\/4590"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/media\/4546"}],"wp:attachment":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/media?parent=4587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/categories?post=4587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/tags?post=4587"},{"taxonomy":"edition","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/edition?post=4587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}