Page 73 - Bord Bia - Irish Foodservice Directory 2024

Product mix

From food-to go in the café deli, to meal solutions in the food hall and
dining in the restaurant, all meal occasions are catered for.
Casual, all-day eating is catered for in the food hall café and in the
basement wine bar. The first-floor restaurant offers both à la carte and
set menu offerings, and is particularly popular for larger groups and at
Christmas.
Some opportunities lie in prepared vegetables, but everything else is
cooked from scratch and very little produce is bought in pre-prepared. The
largest categories purchased by Fallon & Byrne are meat and poultry, fish,
dairy and fresh vegetables.

Opportunities for Irish food and drink suppliers

Fallon & Byrne supports Irish suppliers and maintains long term
partnerships with many of its suppliers.

The company is still open to new suppliers and is especially interested in
Irish artisan suppliers with unique products.

The majority of suppliers are Irish, however the company does import
directly from outside Ireland for key items such as olive oils, vinegars etc.

There are growth opportunities in vegan, plant based options and
ingredients, in addition to artisan and niche products.

Purchasing policy and supplier requirements

Quality, taste and provenance are at the centre of all purchasing decisions.
There is a strong preference to source local product.

Price and service are also key elements. Sustainability and environmental
issues are of increasing importance.

All suppliers are required to have the most up to date health and safety
documentation and to be compliant with HACCP.
Supplier’s premises are visited prior to commencing a supply relationship
with Fallon & Byrne.

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