EUROPE
Photo © Scandic Hotels 139
have become the preferred choice for locals and hotel guests alike , thanks to their ‘ local love ’ strategy . “ In Norway , there used to be a common impression that hotel restaurants were of subpar quality and reserved for hotel guests only – I ’ m glad we are changing that impression . Now , even food critics recommend our restaurants ,” says Malting .
Malting emphasises the importance of maintaining relationships with suppliers and believes this has enabled Scandic to produce a better product . “ My strategy has always been very clear that when we were a small com- pany it was important to choose suppliers where we become their most important customer ,” he explains .
Malting points towards key suppliers such as Albert Idsøe ( A . Idsøe ), which has provided high quality meat products to Scandic , and Haugen Gruppen , an important supplier within the food and beverage industry , as reasons why the company has maintained its success .
“ I think Albert Idsøe was crucial as our meat supplier when we were small . Even though it ’ s quite a small , familyrun company , I believe our partnership with Albert has helped us tremendous-
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