Page 77 - Bord Bia - Irish Foodservice Directory 2024
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Purchasing policy and supplier requirements
All meat used by the company is Irish. There is a preference to source from
Irish suppliers as this is a USP on their menus and consumers are more
aware of the importance of supporting Irish producers.
The company tenders annually with regular suppliers.
The more accreditations a supplier has the better e.g. the Bord Bia Quality
Assurance Mark for meats. HACCP is a minimum pre-requisite and all
products must be fully traceable.
All suppliers are visited twice per annum to review their premises. The
Company is also very strict about temperature controls on vans and
produce.
Products must be delivered to each outlet. The Managing Director sets the
pricing and the Chefs at each outlet place orders via both email and phone.
Most suppliers are set up for online ordering.
The Catering Kitchen Manager and Managing Director influence purchasing
decisions.
The preferred case size is product dependent.
In terms of containers, they must be durable and non-porous e.g. plastic.
No wooden crates are acceptable.
The place and date of production are required on all products and shelf life
expectations. Requirements vary from 3 days for fresh meat and fish to 6
months for dried goods.
Distribution providers
Discuss with the Managing Director.
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