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CoverStory
Hoito Local Spin on Finnish Fare Since 1918
By Tiffany Jarva
F inn food is practically synonymous
with Thunder Bay. Funny guy
Rick Mercer has done his shtick
at the Hoito. It’s featured on The Food
Network’s You Gotta Eat Here! and copi-
ous amounts of articles and blogs have
been dedicated to the experience of eat-
ing the famous thin Finnish pancakes in
the blonde wood-paneled basement of
Canada’s first co-op restaurant.
Back in the early days, the restau-
rant was established to serve hearty,
large portions at low prices to hard-
working bush workers and pension-
ers. Today, it serves hometown regulars
and tourists and still boasts waitresses
who are fluent in Finnish. We thought,
given that this is our International
Food issue, it would be relevant to poke
around and find out some fun stats,
like how many pancakes, mojakka,
and piirakka (the next most popular
Finnish dishes) are served in a given
year. When asked what continues to
make the Hoito (hoito means “care”
in Finnish) appealing, new manager
Francis Gaudino says, “I think it’s nos-
talgia—the community has embraced
the Hoito. It’s a communal place. There
is always something colourful happen-
ing. And it’s home cooking the way it
was always done.”
12 The Walleye
Some Stats*
Approximately 95,000 people
were served last year, which
equates to about 260 people
per day, and 1.4 million dollars
in sales
In the 1930s, the cost for
dinner was 25 cents, and
today the average cheque
is $15
1,950 lbs of flour is used in
one month—that’s 23, 400
lbs in a year
The most popular menu item
is pancakes with bacon, ham,
or sausage; they serve 1,988
dishes a month
Typically there are four on the
line at a time in the kitchen,
plus a head cook, dishwasher,
and salad prep
There 65-100 people on the
payroll at a time
Served in a year:
Finnish pancakes: 67, 860
Bowls of mojakka: 5, 664
Orders of piirrikka: 1,932
Plates of liver and
onions: 1, 680
Orders of salt fish: 708
*Stats are based on data from
April 2014-April 2015