Page 74 - Bord Bia - Irish Foodservice Directory 2024
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The purchasing for food halls and restaurants is centralised. There is an
approved supplier list which is reviewed by category twice per annum.
Terms are agreed with the Head of Purchasing.
There are 6 days delivery per week, but the number per week required
varies by supplier. The ordering process for retail is via email; for food
service via Procure Wizard.
The preferred case size is product dependent, but there is a policy to
minimize on packaging.
All nutritional analysis is carried out in-house as it is mainly ingredients
sourced for products which are all made in house.
Shelf life expectations and requirements are product dependent.
Distribution providers
There is a preference to source via distributors for smaller suppliers where
volume allows. Whether a supplier needs to go through a distributor will be
decided on a case by case basis.
Advice to new suppliers
Suppliers that would like to make contact with Fallon & Byrne should do
so via email or phone call to the Purchasing Department (contact details
above).
Product samples and further discussion will go from there. Samples should
not be submitted without prior agreement
Other Information
Credit terms and business terms are agreed on account opening.
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