Customers who have bought another brand speck because of the price always come back sooner or later, when they aren’t satisfied with the quality of cheaper products,” says Martin Dipauli.
With hard work and passion
Around 20 years ago, Martin Dipauli laid the foundation stones for Martin Speck. It all began when Martin purchased a small grocery store, but the qualified butcher had always had a clear plan in mind: He wanted to establish his own company in his own home town. When around 1000 square metres of land came up for sale in the Artisan area of Aldein/Aldino Dipauli didn’t have to think for long, and the land became the first part of his company premises. Today, the company covers an area of almost 10,000 metres, a magnitude which fills Dipauli with pride.
The secret of his success is a good blend of calculated risk, a pinch of luck and a lot of experience. “In my grocery store, I learnt how to sell,” says the Aldein man, “and that got me off to a good start with my own speck business.” In contrast to the traditional shelving units of supermarkets, from day one Dipauli set great store by high-quality, well-stocked wooden shelves which also provided an eye-catching display for the shop. “At first, I just produced a small amount of speck. I didn’t want to risk any mistakes in production, and didn’t want to take any rash steps,” he recalls. Then he began, slowly but surely, to increase the quantity.
Precision-cut and attractively packaged: Martin Speck have always aimed to produce a high-quality product at a slightly higher price. For this reason, Dipauli avoids all and any compromise in production quality. “Customers who have bought another brand of speck because of the price always come back sooner or later, when they aren’t satisfied with the quality of cheaper products,” he says.
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Production facility