Page 108 - Bord Bia - Irish Foodservice Directory 2024

The Commons Cafe, situated in The Museum of Literature Ireland (MoLI) is
a beautiful space with a spacious outdoor dining area that backs on to the
Iveagh Gardens. The cafe serves delicious toasted sourdough sandwiches,
salads, artisan coffee and homemade desserts.

Feast Catering is a full service, fine dining corporate and wedding caterer,
resident in Powerscourt House in Co. Wicklow. The central kitchen located
in Sandyford has 853 status. It supplies all Itsa outlets and as well as
fulfilling many long term B2B contracts. (A separate profile for Feast
Catering is included in the Leisure / Events section of this Directory).

Opportunities for Irish food and drink suppliers

ITSA Bagel is very loyal to its current suppliers (about 100), but is always
looking for unique ranges of good quality products with suppliers that can
offer a very good service.

Artisan suppliers are especially relevant to The Commons.
The company also sees opportunities for ‘all natural’ snack foods such as
wholegrain bars that may be purchased, in addition to the menu items and
coffee in ITSA Bagel.

A further opportunity for Irish suppliers is for high quality natural
beverages or products and packaging that are environmentally friendly.
ITSA has strong traceability criteria which it monitors strictly.

There is room for Irish artisan brands in the operation. ITSA Bagel has both
chilled and frozen storage facilities.

Purchasing policy and supplier requirements

ITSA Bagel has a strong preference to source local produce from Ireland.
The purchasing policy of the company is quality first and then price,
followed by good service. There are Long Term Agreement discounts for
high volume. Deals from producers that are used to drive increased menu
sales are always welcome and provide an opportunity to drive volume for
producers and ITSA bagel alike.
The premises of all fresh food suppliers to ITSA Bagel are audited annually
directly by the company.
Purchasing is centralised through the Head Chef, who should be
approached in the first instance.

The Head Chef/Directors agree the terms with suppliers and the Head Chef
places the orders for the central kitchen.

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