How Willit works
We handle the work in between.
Wild Nordic produce is scattered: dozens of harvesters and fishers, changing catches, short seasons. Willit brings it together and gets it to the kitchen reliably.
What coordination means
We pool the supply
One fisher's catch isn't enough for a restaurant. We combine batches from many small producers into a single delivery, so volume and continuity hold up.
We gather the demand
The restaurant tells us what it needs — whitefish every week, say. We take that need to the producers and come back once it's covered.
We reach out ourselves
We call the chefs and map out their needs. A deal doesn't hinge on a listing alone.
We get it the last mile
The producer doesn't drive to the restaurant. The produce travels via a noutopiste pickup point, a kontti, or a logistics partner. We're piloting the kontti network (willit24.com) first in Oulu, starting August 2026.
Today this is largely handwork — we call, match and confirm ourselves. We're building Willit so the same work runs more and more automatically: supply and demand meet faster and more often. The principle stays the same — someone makes sure the ordered produce finds its way to the kitchen.
Self-service kontti pickup points
The kontti supports preorder pickup
We handle pickups, payments and customer service — the producer can focus on the catch and the harvest.
The kontti has a monitored cold room and a freezer. You bring in the preordered batch, and the cold chain holds from there.
Preorder
The buyer preorders. The producer delivers the batch to the kontti, and the buyer collects it at the agreed time.
- Cold room and freezer in the same kontti
- Temperature is monitored and logged for you
- Collection at the agreed time
You harvest. We sell.
You focus on the catch and the harvest. We find the buyers among restaurants, cafés and hotels, close the deals, and handle pickups, payments and customer service.
One contact for the whole northern supply.
Tell us what your kitchen needs. You get wild fish, game, mushrooms, berries and herbs reliably — even in small batches, without juggling ten suppliers. The same supply serves homes on the marketplace too — everyone who wants more natural produce straight from the wild.
Get on board
Whether you're a buyer, a producer or a professional kitchen, let's start with one message.