Perfection in Hospitality Procurement

27 Aug Perfection in Hospitality Procurement

BR ME-cover-August2017

Exclusive interview with febc international

in Business Review Middle East


In this month’s Business Review Middle East, febc international CEO Imad Dajani, Regional Director Stefano Giudici and Tarek Dajani all discuss how the company’s procurement services within hospitality has received international attention, with offices situated within Dubai, Asia and Europe.

Building relationships with clients has been an essential part of the company’s journey, and has enabled febc international to undertake a number of international projects, as well as develop its own in-house procurement software, providing live-tracking for clients in all projects under the company’s umbrella.

It’s a journey not only for us, but for our clients as well. We want to make sure that we are flexible enough to provide clients with the services that they are paying for, and not just be a company that buys, sells and procures furniture. That’s why we view ourselves more as consultants,” explains Tarek Dajani.

Undertaking value engineering has also enabled febc international to deliver significant cost savings for its clients, without compromising on the quality of the services or materials which it is able to provide. Working together with the customer from the start has enabled increased communication and collaboration, guaranteeing customer satisfaction.

In aiming for perfection and excellence, we then constantly tend to meet the client’s requirements,” adds Tarek. “Their understanding of what quality, is different to someone else’s understanding of quality. We always try to match the quality on day one from there, to the finished product.

freccia-arancio-300x189This focus also extends towards its internal services. Obtaining ISO certification in 2015 has helped strengthen FEBC International’s position within the procurement space, and enable it to gain an edge over competitors.



To discover the full story

click here to read the magazine (page 38-50)

and here for the brochure