The small island of Kvitsøy lies between Stavanger and Karmøy. At times the weather conditions can be harsh out where the ocean begins, but kitchen manager Katrine Ferkingstad is used to the stormy climate.
“I grew up on Karmøy, but I’ve worked here on the island for almost a year.”
Katrine Ferkingstad has over 20 years’ experience from the catering industry and has worked in everything from restaurants to catering and canteen facilities. On Kvitsøy, 4Service has a 66-room camp that is managed by two kitchen managers and two cleaners who work shifts.
“A normal working day begins with me starting dinner at nine,” the kitchen manager says with a laugh.
To keep the camp’s wheels turning, the food must be tasty, and not least ready, when the hungry camp workers arrive for their dinner.
“It’s difficult to pick out which dish is our guests’ favourite. We try to cover everything, with day-to-day menu variations. We also like to surprise them a bit. But if we’re asked to make ‘raspeballer’ (potato dumplings), that’s what we’ll do,” Katrine Ferkingstad explains cheerfully.
Vibeke Rangvaldjord is operations director of Camps. With more than 17 years’ experience from the industry, she knows all about the everyday opportunities and challenges.
“I’m fortunate to have an interesting job with great flexibility. One of the most exciting aspects is to follow up our many skilled operations managers. They do a brilliant job and are essential to day-to-day operations,” says Vibeke Rangvaldjord.
Last year was not quite as she envisaged. Among other things, the activities at 4Services’ Camp Rosenberg exceeded expectations.
“While making conversions to the camp, we served 600 people of ten different nationalities while observing strict infection control measures. This wouldn’t have been possible without dedicated employees who did more than their best,” says the operations director.
The food at 4Service’s camps often receives well-deserved praise. Kitchen manager Vibeke Ferkingstad is eager to explain:
“Good ingredients and homecooked food are the secret. Our guests often compare our meals with the standard of a good restaurant! It’s always really lovely to hear this.”
Vibeke Rangvaldjord is operations director of Camps. With more than 17 years’ experience from the industry, she knows all about the everyday opportunities and challenges.
“I’m fortunate to have an interesting job with great flexibility. One of the most exciting aspects is to follow up our many skilled operations managers. They do a brilliant job and are essential to day-to-day operations,” says Vibeke Rangvaldjord.
Last year was not quite as she envisaged. Among other things, the activities at 4Services’ Camp Rosenberg exceeded expectations.
“While making conversions to the camp, we served 600 people of ten different nationalities while observing strict infection control measures. This wouldn’t have been possible without dedicated employees who did more than their best,” says the operations director.
The food at 4Service’s camps often receives well-deserved praise. Kitchen manager Vibeke Ferkingstad is eager to explain:
“Good ingredients and homecooked food are the secret. Our guests often compare our meals with the standard of a good restaurant! It’s always really lovely to hear this.”
In 2021, 4Service’s Camps division achieved ISO certifications. The NS-EN ISO 9001:2015 and NS-EN ISO 14001:2015 certifications were awarded to the company for its work within food and the environment.
“This is naturally an achievement to be proud of for everyone who works at Camps. We’re glad to have achieved both certificates. We naturally work according to the requirements and have, among other things, further increased our quality control measures. I can see that everyone is highly motivated,” says Vibeke Rangvaldjord.
Another important initiative launched by Camps in 2021 is to increase the use of even more sustainable raw materials.
“We don’t want to force people to observe ‘meat-free Mondays’, but to help them to choose less meat and more fish and vegetables. This work really got underway in 2021, and this is something we’ll continue to pursue in the future,” says Vibeke Ferkingstad.
To tempt the hungry camp guests to eat more sustainably, Vibeke Ferkingstad and the other kitchen managers prepare fresh salads in vibrant colours and use more of the exciting ingredients sourced from the sea.
“Everyone needs new inspiration and a chance to increase their knowledge. That’s why we have our own kitchen controller at 4Service. Jan Taarneby travels around to all our camps and works with the various kitchen managers. He gives them tasks, identifies challenges and helps to create plans and new recipes,” says Vibeke Rangvaldjord, confirming that this arrangement is popular and effective:
“We really look forward to a visit from Jan. Through various internal Facebook groups, we’ve received many great tips and new inspiration. Lately, I have found the use of different types of herbs and spices particularly exciting.”
There are 4Service camps all over Norway, so considerable amounts of food are consumed.
“In 2021, for example, we used 11,333 kg of salmon fillets. If you were to put that in a fish counter, you’d need a really large counter,” Vibeke Rangvaldjord smiles.
In addition to the salmon, the 32 different sites consumed 1,160,800 eggs, 29,325 kilos of minced meat, 19,303 kg of pigwings, 59,380 kg of chicken thighs and 234,500 pancakes. The goals for the years to come are naturally not set in pancakes, but the future looks bright for 4Service’s Camps division.
“We’ve put together a really good team. In addition to our good reputation, our skilled salespeople can offer the market attractive, modern services. Our operations managers always go the extra mile to give guests the best possible stay. Not to forget all the people who make sure that everyday operations run well, and who work with great dedication and commitment. We’ve all we need to continue our success in the years to come,” says an optimistic Vibeke Rangvaldjord.
4Service has also invested in technology that makes documentation, rosters, reporting and booking easier. Now everything is managed electronically, and most of it is just a keystroke away.
“Paperless everyday operation is much better and gives more time for other work, which we can spend on talking to guests and, naturally, cooking even more exciting food,” concludes Vibeke Ferkingstad.
