Duni area man­ager Mid­dle East, In­dia & Africa, Mar­cus Toft shares more about the com­pany’s new prod­ucts for 2019

Hotelier Middle East - - SUPPLIERS YOU NEED TO KNOW FOR 2019 -

When was your com­pany es­tab­lished, and how long has it been in the Mid­dle East?

Duni was es­tab­lished in Swe­den al­most 70 years ago, in 1949. We opened our first re­gional of­fice here in 2013, but our prod­ucts have been present in the Mid­dle East since the 1970s.

What sets you apart from your com­peti­tors?

There are two main fea­tures of Duni that the hos­pi­tal­ity in­dus­try ap­pre­ci­ates. One, Duni is a pro­fes­sional sup­plier fo­cus­ing on B2B; hence, we un­der­stand the needs of the in­dus­try. Two, our wide sus­tain­able prod­uct of­fer­ing is help­ing res­tau­rants, ho­tels and cater­ing es­tab­lish­ments to have a sin­gle re­li­able sup­plier for many of their prod­uct needs.

What’s new for 2019?

In gen­eral, we have been work­ing with biodegrad­able food pack­ag­ing for the past sev­eral years. How­ever, in 2019, we are in­ten­si­fy­ing this work to reach a 100% sus­tain­able prod­uct port­fo­lio be­fore 2023. We have sev­eral new op­tions for food pack­ag­ing from bagasse or FSC cer­ti­fied card­board. Bagasse, a residue prod­uct from the sug­ar­cane in­dus­try, is fully com­postable with many ex­cel­lent at­tributes for food use.

Why is this prod­uct im­por­tant for the hos­pi­tal­ity in­dus­try?

The in­dus­try needs to move away from plas­tics. There are of course sim­i­lar prod­ucts to ours in the mar­ket. How­ever, with our ex­ten­sive code of con­duct pro­gramme, we se­cure that all prod­ucts are high qual­ity, safe and hy­gienic as well as mak­ing sure the fac­to­ries pro­duc­ing them ful­fils our high stan­dards in terms of worker con­di­tions and busi­ness ethics.

Through­out 2019 and on­wards, we will launch sev­eral in­no­va­tive prod­ucts in the eco area to help the hos­pi­tal­ity in­dus­try be sus­tain­able.

Could you list your ho­tel clients in the re­gion?

We work with most ma­jor ho­tel chains in the re­gion and glob­ally. In the Mid­dle East we have his­tor­i­cally been a part­ner to them in­side the restau­rant with nap­kins, ta­ble cov­ers and can­dles. With the mar­ket mov­ing to­wards sus­tain­able, non-plas­tic, take-away prod­ucts we want to help the in­dus­try to make it a smooth tran­si­tion.

What’s the key to suc­cess­ful client re­la­tion­ship?

We do busi­ness ‘the Duni way’ which means do­ing busi­ness with the heart. To me it en­com­passes ev- ery­thing from be­ing fair, re­li­able, rel­e­vant and en­joy­able, but also to be hum­ble and learn when we do not meet ex­pec­ta­tions. I be­lieve that our clients ap­pre­ci­ate this ap­proach.

Mar­cus Toft, Duni

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