Page 99 - Bord Bia - Irish Foodservice Directory 2024

Purchasing policy and supplier requirements

Irish produce is preferred where possible, as is the sustainability and
provenance credentials of the product.
Purchasing policy is discussed with the supplier at commercial discussion
stage and requirements vary based on the product being supplied. Different
criteria are applied to different producers.

All of the following are acceptable when purchase decisions are being
made; HACCP, BRC, Bord Bia Quality Assurance Mark.

Overall purchasing management is centralised, however distribution
frequency and delivery method is agreed based on location, volume and
type of product.
Terms and commercials are agreed centrally and orders are placed by the
unit managers based on the agreed order book.

Deliveries are via a number of central distribution channels and can also be
direct to stores.

Orders are generated centrally and also by the individual units. They can be
issued electronically or by phone. EDI is required.

All case size information should be provided at the commercial meetings as
this will be a purchasing consideration based on the size of each unit. This
relates to ambient, chilled and frozen products.
Delivery containers are a combination of plastic crates and also via
recycled/recyclable cardboard boxes.
There is a preference to receive all goods with clear labelling in English,
including dates, nutritionals, allergens, country of origin and weight
information. Barcoding for outer and inner cases is required.

Product photography is required for online sales and brand files.

All short life products are expected to be a minimum of P+2, except bakery
and morning goods.

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