Page 139 - Bord Bia - Irish Foodservice Directory 2024

All orders are placed through Access Procure Wizard, and suppliers
must conform to the e-procurement process if interested in supplying
the Company. Terms and conditions are set centrally by the Purchasing
Manager.

Communication with suppliers is generally via the Head Chefs for each
hotel who meet regularly with sales representatives of suppliers and
distributors. The Chefs also try to maintain regular telephone contact with
suppliers and (in the case of larger suppliers), the telesales teams.

Delivery windows are specified for suppliers. Normally a day and time are
specified. Many items can be accepted between 7:30AM and 4:00PM. The
arrangements may vary between hotels.

Suppliers are not subject to formal audits, although HACCP is insisted
on where relevant. The Head Chef of a hotel would generally visit food
producers’ premises before finalising supply.

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.

Distribution providers

The hotels use a variety of distributors for food and ingredient purchases.
Sometimes goods are purchased directly from suppliers, e.g. beef. Other
goods may be purchased via distributors such as Sysco or La Rousse Foods.

Advice to new suppliers

New suppliers should make first contact with the company via the Head
Chef of a particular hotel. Email is preferred as it is more convenient for
‘hands on’ Chefs. If the product is considered suitable, it may be referred for
discussion between the supplier, the Chef and the Purchasing Manager.

Other information

Credit terms offered to suppliers are normally 30 days, but this may vary in
individual cases.

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