Page 60 - Bord Bia - Irish Foodservice Directory 2024

Purchasing policy and supplier requirements

New suppliers are required to fill out an online questionnaire and may be
subject to an audit. Avoca expects all suppliers to have the most up to date
health and safety documentation and to be compliant with HACCP, etc.

Quality, uniqueness, price and service are the key decision factors.
Producers wishing to approach Avoca must be able to offer a high level
of service and be organised to meet delivery times and distribution
requirements.

All purchasing is centralised with decisions made by the Buying Team,
supported by the Culinary Team. There is an approved supplier list which is
reviewed frequently.

Orders are placed either by online portals, telephone, or email.

For foodservice use, in relation to packaging, Avoca prefer catering product
in larger packs to small as this is more economical. There are no formal
specifications for packaging, but recyclable is preferred and all must
conform to the required legal standards.

Distribution providers

Avoca has a centralised production kitchen located in the IDA Business
Park in Bray, Co. Wicklow. Finished products are transported to all branches
from here. Avoca has several food vans that deliver to the branches on a
daily basis.

All new producers are required to deliver directly to store or kitchen at
a frequency that is determined by shelf life and freshness of product
requirements.
For products that have a very short shelf life there may be a requirement to
deliver six days a week.
Avoca advocates that producers supply longer life products in greater
volume and deliver less frequently.

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