Page 168 - Bord Bia - Irish Foodservice Directory 2024
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The purchasing policy is a combination of quality, price and consistency
of product quality and service levels. The company requires guaranteed
supply of products.
All suppliers are audited for QC purposes against Master Chefs’ own criteria
which must be complied with.
On site audits carried out by a third party at Master Chefs’ request are paid
for by the supplier. They may look for references from other companies and
relevant health authorities.
New suppliers should have appropriate accreditation from a third party
before approaching Master Chefs.
All purchasing is centralised through the accounts department and the
Executive Chef.
Chefs in larger sites make some purchasing decisions for local specialist
produce due to logistical reasons, but all suppliers must be on the approved
suppliers list.
The Executive Chef and chefs at each site place the orders as needed. Terms
and the approved suppliers list are decided by Pat O’Sullivan, CEO, but all
suppliers should contact the Executive Chef in the first instance.
The majority of suppliers make their own deliveries to sites.
The preferred case size and shelf life expectations and requirements are
subject to individual specs and are unique to each product.
Distribution providers
Master Chefs deals directly with producers for most products.
For dry goods, the company works with Musgrave Foodservices and La
Rousse Foods.
For fruit and vegetables, the company uses Curley’s Quality Foods in
Galway.
Advice to new suppliers
Potential new suppliers should contact the Executive Chef on
061 411 522.
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