Page 138 - Bord Bia - Irish Foodservice Directory 2024

Product mix

All hotels in the group offer breakfasts, lunches, dinners, bar food, function
catering, snacks and beverages.
The hotels serve a broad range of customers including business and leisure
clients on long and short stays. The hotels aim to be family, as well as
business oriented.

A broad cuisine is served, including a range of meat, poultry, fish and
vegetarian dishes and salads. Specialist ethnic dishes are not a feature of
the menus but are available upon request.
The majority of meals use fresh, local ingredients where possible. The
deciding factor is always quality. The hotel kitchens also produce
homemade breads, desserts, preserves and some flavoured oils. These
products are available to purchase in certain hotels.

Relatively few pre-prepared ingredients are used, the main exceptions
being some sauce mixes and pastry cases.

Opportunities for Irish food and drink suppliers

Growth areas for food noted by the company are gluten-free and vegan
foods. Food with locally produced ingredients is very popular with the
company’s customers.

The company ethos is to provide delicious and creative dishes that
represent value for money.

The hotels purchase fresh rather than frozen ingredients. All vegetables and
potatoes are purchased as fresh and pre-prepared, but not pre-cooked.

All food supplies to the hotels must be properly sealed and wrapped
according to the specification on the order. There are also strict
requirements for weight per package. These are set out during the ordering
process.

Purchasing policy and supplier requirements

Support to local food and beverage suppliers is paramount with each
property creating strong bonds within the community to support jobs and
drive local commerce.

Supplies are sourced by the Head Chef of each property with support and
guidance also offered by the General Manager of each property and Group
Purchasing Manager.
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