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Boden Business Park

Good hospitality and high international maturity

High international maturity and good hospitality are characteristics that have been attributed to the international rural destinations of the municipality of Boden. Their welcoming model was highlighted at the Tourism Day and is an important factor in the ongoing societal transformation.

The rural model of creating opportunities and welcoming new residents with a genuine hospitality that is natural in many small villages, was the basis for the dialog at this year’s tourism day in the municipality of Boden. During the day, good hospitality was highlighted as a prerequisite throughout our growing municipality and the county’s new industrialization.

“It is one thing to get people to move here for jobs. But living in Boden and becoming a citizen of Boden are two different things. Hosting starts with you and me,” says Mats Berg, Head of Economic Development in the municipality of Boden.

The key to success was highlighted from different angles, with lectures, business presentations and personal stories on stage. This was interspersed with small group workshops, networking breaks and food cooked outside over the fire.

Annika Fredriksson, CEO of the Swedish Lapland Visitors Board, mentioned, among other things, how the tourism industry and societal transformation have a mutual exchange. That the channels and messages of the hospitality industry reach a large number of recipients to generate interest in the place, while travel in the footsteps of industrialism often extends the visit with experiences outside the industrial fence. This, in turn, makes it easier to convert to more visits and occupancy.

Some recurring ingredients in the hospitality and rural hospitality recipe were:

“Inclusive associative life”

“Shared hospitality”

“Smile and see”

“Wow all the way”

“We will be the party where others want to be”

“Bringing together all the elements of living and living well”

“Heart and soul”

“Building the team”

The moderator was Swedish TV personality Rickard Olsson. The day also included the Arctic Hospitality Leader course, with students from all over Sweden stationed at the site.

The tradition of organizing a recurring inspiration day for the entire industry, local population and relevant organizations and authorities, started in 2021 in Edeforsbygden in the Lule River valley. The baton was passed on this year by Råne älvdal, in a joint arrangement between Boden municipality, Boden Business Park, Råek and BodenTurism.

Find out more about living here at http://www.flyttatillboden.se.

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Dagens lunch v.6

Måndag

Fläskfilépasta
serveras med rostad pumpasås, riven parmesan och torkad aprikos

Gnocchi
serveras med svamp, stekt mangold, riven pecorino, salviasmör och pumpafrön

Tisdag

Grillad kyckling
serveras med tabbouleh och tzatziki

Torgets zucchinibiffar
serveras med tabbouleh och tzatziki

Onsdag

Älgfärslimpa
serveras med potatispuré, kantarellsås, lingon och pressgurka

Torgets bönlimpa
serveras med potatispuré, kantarellsås, lingon och pressgurka

Torsdag

Ugnsbakad torsk
serveras med kålrabbi, syrad äggsås och dillslungad fänkål

Nattbakad rotselleri
serveras med kålrabbi, gräslöksaioli och dillslungad fänkål

Fredag

Butchers steak från Nyhléns
serveras med rostade vinterprimörer, café de paris smör, rödvinssky

Fylld portabella
serveras med rostad palsternacka, rökt aioli, pinjenötter och parmesan

Dagens soppa
Caesarsallad och rostad broccoli och sötpotatissallad
Pho
Grillad focaccia
Affärslunch

Serveras med salladsbuffé, hembakt bröd och bordsvatten.
Kaffe/te och liten kaka.

Lunch of the day v.49

Monday

Italian meatballs served with casarecce, hot tomato sauce and grated parmesan

Palak paneer served with basmati rice, grilled halloumi and tomatoes

Tuesday

Wild boar served with mashed potatoes, raw lingonberries and pressed cucumber

Mushroom cap on chanterelles served with potato puree, raw red lingonberries and pressed cucumber

Wednesday

Asian BBQ on carré served with noodle salad, gochujangmajo and toasted sesame seeds

Marinated Tofu served with noodle salad, gochujangmajo and toasted sesame seeds

Thursday

Fish rolls on plaice served with roasted potatoes, sour white wine sauce and fennel crudité

Zucchini rolls with artichoke served with roasted potatoes and sour butter sauce

Friday

Pepper steak on rump served with potato gratin, pepper sauce and baked tomatoes

Soy & butter fried cauliflower served with grated smoked cheddar, chive aioli and crushed nuts

Soup of the day
Caesar salad and beetroot & chevre salad
Poké bowl
Grilled focaccia

Served with salad buffet, homemade bread and table water.
Coffee/tea and small cake.

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