Page 142 - Bord Bia - Irish Foodservice Directory 2024

Tifco is also focused on sustainability and has recently signed up to the
Chartered Institute of Purchasing & Supply Sustainability Index, which all of
their core suppliers must register and adhere to in order to demonstrate the
sustainability of their own supply chain.

Sourcing the right product for their chefs is an art in its self, where price is
as important as freshness, as quality, as supporting indigenous producers.

The company conducts competitive tenders each year and has set up a
Chef’s Council to taste each new product on their menus, to ensure that
their food sourcing process delivers the best food offering to their guests.

Purchasing policy and supplier requirements

Group purchasing policy favours family owned and run Irish food
producers. Purchasing decisions are made by the Procurement Manager in
close consultation with the Head Chefs of each hotel.
Food supplies are delivered directly to each hotel. There is no centralised
delivery and distribution system.

EDI (electronic data interchange) is not used by the group. Once terms have
been agreed, orders are placed by the chef at each hotel.

Delivery windows must be arranged with each individual hotel. For fresh
products deliveries can be required up to six days per week.

Before they can supply the group, suppliers must complete a supplier
questionnaire. First-time suppliers are also subject to audit and must
have HACCP systems in place. The audit is carried out by an independent
consultant hired by the group.

Hotels in the Group will accept most types of packaging, however
wooden packaging is not permitted in kitchens. Suppliers should make
arrangements for re-cycling or collection and return of packaging. There
are no special labelling requirements beyond what is required by law.

Distribution providers

Distribution is direct to each hotel or via local distributors, as this can
provide a great deal of flexibility.

The company maintains a preferred list of distributors.

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