“I just wanted to impress my Swedish girlfriend”: Möllers Köttbullar, Berlin

A love for Swedish meatballs and a desire to impress his girlfriend from Sweden led Henrik Möller, a serial entrepreneur with a background in event management, to create Möllers Köttbullar. What started as a romantic gesture quickly turned into a culinary sensation in Berlin.

Quality, authenticity, and transparency drive a passion project 

Henrik, who had spent years organizing music festivals and running a vodka brand, found himself wanting a change. In 2016, after a few beers and some inspiration from IKEA's iconic meatballs, Henrik decided to take his recipe to the public. 

The spark initially came from a simple desire to impress his Swedish girlfriend. "I wanted to cook something Swedish for her, so the natural idea was to cook köttbullar," he explains. The meatballs turned out well, and Henrik began to wonder if this could be a viable business concept. 

After perfecting his meatballs through 40-50 batches, he launched a food truck in 2017, which quickly became a hit at music festivals. The response was overwhelming, with customers consistently praising the well-made balls and asking for a permanent restaurant. 

Transparency is also very much on the menu at Möllers. "Food transparency is in our DNA," he says proudly. Henrik believes that customers have the right to know exactly what they're eating. This commitment led to the creation of a unique food map, showing customers the origin of every ingredient. "It's totally unique in the industry," Henrik claims. "Now customers can really see where their food is coming from."

“Customers have the right to know exactly what they're eating.”

This innovative approach has resonated with diners, with 50% of customers now aware of the food map. Henrik's dedication to transparency doesn't stop at ingredients. Many of his products come from Demeter-certified producers, ensuring the highest standards of organic and biodynamic farming.

Wolt as a partner for adaptation

Möllers’ partnership with Wolt has played a crucial role in the restaurant's growth. Initially skeptical, he now sees Wolt as invaluable for reaching new customers and streamlining operations. 

The collaboration has also helped Möllers Köttbullar adapt to changing consumer behaviors, especially in the wake of the pandemic. "Covid changed people, and they are now more willing to order food in than before,” Henrik claims.

This shift has allowed Möllers Köttbullar to survive and thrive, even during an incredibly challenging time for the industry.

Henrik appreciates Wolt's commitment to always tweaking and tailoring to the needs of restaurateurs. 

"Wolt always goes forward, changes, and improves the platform, and local  reps offer valuable insights to help drive sales.”

Despite his focus on growth, Henrik hasn't lost sight of what matters most: his employees and the community. He pays above minimum wage and has implemented a weekly "Chef's Day" to connect with his staff. "Employees must be happy for the business to succeed,” he muses.

This approach has resulted in a waiting list of people wanting to work at Möllers, a rarity in an industry plagued by acute labor shortages in recent years.

Success without compromise

Looking ahead, Henrik is excited about the future. With two restaurants now operating in Berlin, he plans to expand further, improve sales, and achieve 100% transparency in his supply chain. He's also innovating with new menu items, including a "Swedish long burger"; the meatball dish with mashed potatoes and all the trimmings served in a baguette.

With Wolt's enthusiastic support, Henrik is bringing his vision of honest food to a growing audience, proving that success in the restaurant industry can go hand in hand with ethical practices and community values.