Page 109 - Bord Bia - Irish Foodservice Directory 2024

The restaurants order 80% of their own requirements from an approved
list of suppliers at centrally agreed terms. Goods are received six days per
week.

Orders are placed by email and also by phone. The company uses an
inventory system to place/receive orders.

ITSA Bagel has the ability to take deliveries of product pallet loads to their
central kitchen in Sandyford, for which a volume discount is expected.

Most supplies are delivered to the main facility in Sandyford, but some
categories including milk, ice-cream and very fresh produce are delivered
directly to retail outlets.

Distribution providers

ITSA Bagel receives both direct deliveries from small suppliers and via
national suppliers: Sysco and Keelings.

Advice to new suppliers

Potential new suppliers should contact the Head Chef in the first instance,
preferably by email. The contact should emphasise features of the
proposed product that are new and should indicate how it would fit into the
ITSA Bagel operation.

The unique selling point should be clearly indicated. If the initial contact
is successful, a meeting and trial of samples can be arranged. Potential
suppliers should not approach individual branches as all purchasing
decisions are made centrally.

ITSA Bagel emphasises that producers should be very familiar with its
business and must have considered how their products would fit into ITSA
Bagel’s menus.
Other issues to be considered include how deliveries fit into weekly
delivery schedules and the type of packaging required.
Packaging and recycling are becoming major issues for ITSA and new
prospective suppliers are being asked to consider innovative ways in which
packaging can be minimised, along with the possibility of using crate
systems.

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