Page 318 - Bord Bia - Irish Foodservice Directory 2024

Supplier requirement and ordering procedure

All suppliers must hold BRC or a similar national accreditation. Excellence
pays for all supplier audits.
All labelling must be FIR compliant. Paul Ivory and Ger Aherne agree the
terms and the orders are placed by the purchasing department based on
agreed forecasts

Geographical spread

The company has a storage complex in Baldoyle Industrial Estate utilising
40,000 square feet (3,750 square metres) of storage space, which includes
3,200 pallet spaces.

The company delivers to all locations nationally on a daily basis. Within the
Dublin area, they provide a Day One for Day Two service; outside Dublin,
they provide a Day One for Day Three service

The ordering process can be either EDI, email, phone or fax. Deliveries are
pre-booked into the warehouse five days a week.

Fleet size

The company uses sub-contract carriers, some of which have tri-
temperature vehicles capable of carrying chilled, ambient and frozen
products.

Marketing support and services provided
The company launches an annual catalogue in early spring, but does not
charge suppliers for entries in the catalogue.

The company has a sales force of 18 people and new products, food
solutions and concepts are showcased through all channels, along with
face to face demonstrations, tastings and price promotions where relevant.

Whilst the company’s route to market is through the wholesale channel,
it has a relentless focus on collaborating with the end user community to
provide them with ingredients, ideas, concepts, promotions, innovation and
expertise to help them grow their business.

Suppliers are encouraged to participate fully in that collaboration process.

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