{"id":4593,"date":"2025-12-01T11:55:05","date_gmt":"2025-12-01T10:55:05","guid":{"rendered":"https:\/\/www.ffcr.se\/2025\/12\/01\/creativity-calculations-and-culture-marion-ringborg-on-the-new-reality-of-the-restaurant-industry\/"},"modified":"2026-04-14T08:51:38","modified_gmt":"2026-04-14T06:51:38","slug":"creativity-calculations-and-culture-marion-ringborg-on-the-new-reality-of-the-restaurant-industry","status":"publish","type":"post","link":"https:\/\/www.ffcr.se\/en\/2025\/12\/01\/creativity-calculations-and-culture-marion-ringborg-on-the-new-reality-of-the-restaurant-industry\/","title":{"rendered":"Creativity, Calculations, and Culture: Marion Ringborg on the New Reality of the Restaurant Industry"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Marion_Ringborg\"\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
\n\t\t\t\t
\n\t\t\t\t\t

INTERVIEW<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Creativity, Calculations, and Culture: Marion Ringborg on the New Reality of the Restaurant Industry<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

This year\u2019s theme at FFCR Stockholm \u2013 Menu Reinvented \u2013 is about challenging the traditional image of the restaurant. What does it really take for a business to truly thrive in today\u2019s competitive climate? For Marion Ringborg, chef, food personality, and founder of Studio Marion, it\u2019s about people, balance, and creating a business that works for both guests and personal life. In January, she will take on the role of moderator in the live kitchen, hoping the topic will spark questions, ideas, and new perspectives.<\/strong><\/p>\n

Marion Ringborg is 35 years old and a mother of two young children \u2013 the youngest only six months old. Her days are a mix of work and parental leave, with daily routines balanced alongside the expansion of Studio Marion, the business she has run for three years. Right now, she spends almost all her waking hours building out the studio, planning a larger space, and establishing daily operations.<\/p>\n

Studio Marion started as a small food studio offering recipe development, cooking classes, and dinners. But the business quickly grew with more requests for events and catering, naturally evolving into what Studio Marion is today.<\/p>\n

“My vision was to create something that worked in my everyday life,” says Marion. “I went from having no children and all the freedom to devote every moment to my dream \u2013 running a restaurant, cooking, and being creative \u2013 to wanting to continue being creative while also being a present parent. I wanted to create a workplace where I could do both.”<\/p>\n

Today, she runs the studio with her colleague Malin, with both wearing multiple hats. Finance, meal prep, event production, and client meetings \u2013 everything is included.<\/p>\n

<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Marion_Ringborg_k\u00f6k\"\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
\n\t\t\t\t
\n\t\t\t\t\t

A Menu That Really Works<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Marion sees the restaurant experience as a whole, where the menu is an important part, but not the only thing that matters. She emphasizes the value of having a clear identity and actually delivering on it. It\u2019s no longer enough to just make good food.<\/p>\n

“Guests want to understand who you are and why you do what you do. That feeling has to permeate everything,” Marion explains.<\/p>\n

She believes the pandemic has fundamentally changed the industry. In the past, a good reputation could be built organically \u2013 today, restaurateurs compete with a constant stream of content on social media.<\/p>\n

“I see much more of a \u2018fighting spirit.\u2019 People want to survive and become very creative. Restaurant owners have had to learn marketing \u2013 creating things that both \u2018wow\u2019 and engage.”<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t

Creativity Meets Calculation<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Being a chef and an entrepreneur involves a constant balance between creativity and economics. For Marion, this is not a contradiction but rather two sides of the same coin, and she believes it\u2019s important to see finances as a tool that enables creativity, rather than a barrier. She explains how each month requires planning and strategic decisions, but that this insight allows her to focus on what she loves \u2013 cooking.<\/p>\n

“The romantic idea that you can cook whatever you want\u2026 that doesn\u2019t work financially. Finances are rather a tool that makes creativity possible.”<\/p>\n

Sustainability and profitability are two factors that often clash in theory but must be reconciled in practice. Marion notes that you quickly learn that not everything you dream of can be realized, and then it\u2019s a matter of finding new ways:<\/p>\n

“You quickly realize that you can\u2019t do everything you dream of. You have to compromise and find creative solutions. Considering how expensive food is today, you have to learn to improvise and rethink.”<\/p>\n

For Marion, the work environment is just as important as finances. After many years in an industry often governed by hierarchy, she wants to create a culture that differs from the traditional kitchen.<\/p>\n

“I want everyone working with me to feel that their ideas matter. That they dare to speak up. The chef profession is creative, but there has to be room for that creativity,” Marion explains.<\/p>\n

She emphasizes that a sustainable culture is about people as much as ingredients. When the team is thriving, the business thrives, and that\u2019s really where success begins.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t

The menu of the future<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

For Marion, the future of food is about having the courage to simplify. She sees a trend where menus become shorter, clearer, and more refined\u2014not to limit creativity, but to deepen it. Fewer dishes, but better ones. A menu that gives both the team and the guests greater confidence, while also making the business more sustainable.<\/p>\n

She believes in a long-term approach based on three seasons, where dishes evolve according to the quality and availability of ingredients. Future restaurants don\u2019t need to offer everything, but rather what is well-crafted, thoughtfully considered, and perfected in every detail.<\/p>\n

On January 28\u201329, Marion Ringborg will take over the live kitchen at FFCR Stockholm as this year\u2019s moderator, joined by guests including Nils Molinder, Emelie Svensson, Lennart Wallander, and Tea Malmeg\u00e5rd. See you there!<\/strong><\/p>\n

By:<\/strong> Jessica Karlberg<\/em>
Theme:<\/strong> Menu Reinvented \u2013 focusing on what truly makes restaurants thrive<\/em><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Marion_Ringborg_Studio_Marion\"\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
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t<\/path><\/svg>\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\tBack to news<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\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
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Share the post<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/path><\/svg>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Last post<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t
\n\t\t \n
\"viltmatakademin<\/div>\n <\/a>\n \t\t
\n\t\t\t\t

\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
\n\t\t\t
\n\t\t \n
\"Tea_Malmeg\u00e5rd\"<\/div>\n <\/a>\n \t\t
\n\t\t\t\t

\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
\n\t\t\t
\n\t\t \n
\"\u00c5rets<\/div>\n <\/a>\n \t\t
\n\t\t\t\t

\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":"

For Marion Ringborg, chef, food personality, and founder of Studio Marion, this year\u2019s stage concept is all about people, balance, and creating a business that works for both guests and personal life. In January, she will take on the role of moderator in the live kitchen.<\/p>\n","protected":false},"author":1551,"featured_media":4323,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Marion Ringborg on Creativity, Calculations and Culture | FFCR","_seopress_titles_desc":"For Marion Ringborg, this year\u2019s stage concept is all about people, balance, and creating a business that works for both guests and personal life. ","_seopress_robots_index":"","footnotes":""},"categories":[33],"tags":[],"edition":[30],"class_list":["post-4593","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stockholm-2026-en","edition-ffcr-stockholm-2026"],"_links":{"self":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/4593","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=4593"}],"version-history":[{"count":1,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/4593\/revisions"}],"predecessor-version":[{"id":4594,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/posts\/4593\/revisions\/4594"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/media\/4323"}],"wp:attachment":[{"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/media?parent=4593"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/categories?post=4593"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/tags?post=4593"},{"taxonomy":"edition","embeddable":true,"href":"https:\/\/www.ffcr.se\/en\/wp-json\/wp\/v2\/edition?post=4593"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}