Food service without interruptions
We combine a staff restaurant and an intelligent 24/7 store into one seamless service. When the kitchen closes, Moi Store keeps serving.
01 / CONCEPT
The working day does not always fit within lunch hours. That is why Rosolli's fresh catering and Moi Store's intelligent points of sale complement each other - from breakfast to the night shift.
02 / SERVICES
Breakfasts, varied lunches and catering designed for each location. We prepare food from quality ingredients and serve it where people work.
An unmanned, easy-to-use point of sale offers fresh meals, snacks and drinks around the clock. We deliver, restock and maintain it.
03 / OPERATING MODEL
Our concept has been refined in demanding workplaces, hotels, data centres and public spaces. It scales from one service point to a network of locations.
People, working rhythms, space and actual demand.
The right catering model and a properly sized 24/7 point.
Food, selection, restocking, maintenance and continuous improvement.
04 / WHERE WE SERVE
We size each solution to the people, operating hours and real demand of the location — from one smart store to a nationwide construction-site service.
Food service that scales from project day one to the final shift.
Explore the solution ↗02Reliable food availability for complex sites, contractors and round-the-clock work.
Explore the solution ↗03Fresh workplace catering and smart vending aligned with hybrid attendance.
Explore the solution ↗04Convenient meals and essentials beyond reception and restaurant hours.
Explore the solution ↗05A flexible service for members, meetings and changing daily occupancy.
Explore the solution ↗06A managed 24/7 point for living environments such as SATO, Forenom and Lumo properties.
Explore the solution ↗For high-potential locations, including data-centre construction projects, the complete service is available throughout Finland.
↗SMART VENDING ONLY1–5 unitsAvailable in the Helsinki capital region and surrounding municipalities as a fully managed Moi Store service.
↗05 / WASTE & SUSTAINABILITY
Our combined model strengthens waste management by giving catering production, smart-store sales data and replenishment planning one demand picture. That improves forecasting, reduces overproduction and keeps service aligned with real consumption.
Environmental responsibility is built into every project.average waste of all prepared food
internal food-waste performance
In procurement, we work with responsible, industry-leading suppliers across ingredients, packaging, logistics and technology. We select partners that support traceability, quality and lower-impact operations.
Benchmark: 15.9% average waste of prepared food in Finnish food-service establishments (Luke, cited by MaRa). Name Company figure: internal operating KPI.
06 / CONSTRUCTION SITE SERVICES
We bring hot food, snacks, drinks and everyday essentials directly to the heart of the construction site. Our modular service point gives workers fast, safe and comfortable access to what they need – without leaving the site.
Coffee · snacks · drinks · meals · essentials
2-IN-1 CONCEPT
A staffed café and fastfood service meets an intelligent store that is open 24/7. Hot, fresh meals serve the busiest daytime hours, while Moi Store keeps food and essentials available for evening and night shifts.
Request a site consultationThe service point is placed near site routes and work areas – less time in transit and more time to recover.
The café serves peak hours and Moi Store continues around the clock. Food, drinks and essentials are always available.
Delivery, restocking, hygiene, maintenance and range development are all managed by one partner.
CONSTRUCTION LIFECYCLE
We start on project day one, scale the service as the site grows, redistribute it across an expanding footprint and reduce capacity in a controlled way without creating a service gap.
24/7 availability starts immediately from a modular service point.
Hot food is added as the workforce grows, while vending continues around the clock.
The main kitchen scales to serve the site's peak workforce.
Remote work zones receive additional points and mobile service as needed.
Kitchen, staffing and capacity step down with the project – service continues to the last day.
24/7 · ONE CONTINUOUS SERVICE · FIRST DAY TO FINAL SHIFT
ALREADY PART OF A SMOOTHER WORKDAY
Our work with Mercury Engineering reflects a site-aware model that can adapt capacity, availability and service format as a demanding project develops.
Read the storyAt Noli Studios, intelligently managed self-service supports residents whose schedules extend beyond traditional restaurant hours.
Read the story
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