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Irish Foodservice Market Directory

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Irish Foodservice Market Directory Irish Foodservice Market Directory NOVEMBER 2016 Growing the success of Irish food & horticulture www.bordbia.ie TABLE OF CONTENTS Page IRISH FOODSERVICE MARKET DIRECTORY Introduction 5 How to use the Directory 5 Methodology 6 TOP 10 PRODUCER TIPS FOR BUILDING A SUCCESSFUL FOODSERVICE BUSINESS 7 FOODSERVICE MAP 9 COMMERCIAL CHANNELS 11 QUICK SERVICE RESTAURANTS (QSR) 13 AIL Group 14 Domino’s Pizza 17 Freshly Chopped *NEW 20 McDonald’s 22 SUBWAY® 25 Supermac’s 27 Forecourt Convenience 31 Applegreen 32 Maxol *NEW 34 Topaz 37 FULL SERVICE RESTAURANTS (FSR) & PUB GROUPS 39 Avoca Handweavers 40 Brambles 43 Eddie Rocket’s 46 Entertainment Enterprise Group 49 Gourmet Food Parlour *NEW 53 Itsa 56 JD Wetherspoon 60 Kays Kitchen Ltd 62 Wagamama 65 COFFEE SHOPS 67 bb’s Coffee and Muffins 68 Butlers Chocolate Café 70 Caffè Nero *NEW 72 Esquires Coffee House 75 Insomnia 77 MBCC Foods (Ireland) Ltd. T/A Costa Coffee 79 Quigleys Café, Bakery, Deli 81 HOTELS 83 Carlson Rezidor Hotel Group 84 Dalata Hotel Group PLC 88 Doyle Collection (The) 92 Limerick Strand Hotel 94 Talbot Hotel Group (The) 97 Tifco Hotel Group 99 1 Group Purchasing 103 First Choice Purchasing 104 Trinity Hospitality Services 105 LEISURE/EVENTS 109 Feast 110 Fitzers Catering Ltd 112 JC Catering 115 Masterchefs Hospitality 117 Prestige Catering Ltd 119 Right Catering Company (The) 121 With Taste 123 TRAVEL 127 Aer Lingus Catering 128 EFG Catering 132 Gate Gourmet Ireland 135 HMS Host Ireland Ltd 137 Irish Ferries 139 Rail Gourmet 142 Retail inMotion 144 SSP Ireland 146 INSTITUTIONAL (COST) CHANNELS 149 BUSINESS & INDUSTRY (B&I) 151 ARAMARK Ireland 152 Baxter Storey 154 Compass Group Ireland 156 Corporate Catering Services Limited 158 Gather & Gather 161 KSG 163 Mount Charles Group 165 Premier Dining 167 Q Café Co. Ltd (The) 169 Sodexo Ireland 172 Urban Picnic 174 GOVERNMENT CONTRACTS 177 Office of Government Procurement (OGP) 178 Defence Forces 180 Health Service Executive 183 Irish Prison Services 185 BUSINESS TO BUSINESS CHANNEL 187 Around Noon *NEW 188 Freshways *NEW 190 2 FOODSERVICE DISTRIBUTORS 193 Artisan Foods Ltd. 194 B.D. Foods 196 Blake Brothers Ltd. 198 Boyne Valley Group 200 Brakes 203 BWG Foodservice 205 CJ O’Loughlin Quality Foods 208 Clona West Cork Foods 210 Corrib Food Products 213 Cross Fine Foods T/A Cross Distribution 216 Delicatessen Meat Supplies Ltd. 218 Derrynaflan Foods Ltd 220 Dublin Food Sales 223 Dunnes Farmhouse Foods 225 Epicure Select Foods 227 Food Co. 229 Glanbia Consumer Foods 231 Gleneely Foods 233 Hannan Meats Ltd 235 Henderson Foodservice 238 Ireland Food Limited 240 La Rousse Foods 242 Lynas Foodservice 244 Michael Carr Foods 247 Millbrook Foods 249 Musgrave Wholesale Partners 251 Odaios Foods Ltd 255 Pallas Foods 257 Plassey Foods 260 Redmond Fine Foods 262 Sheridan’s Cheesemongers 264 Simply Wild 267 Stafford Lynch 269 Stonehouse Group 271 Sunshine Juice 273 Taste the View Ltd 276 Total Produce 278 Totally Innovative Foods Ltd 280 Wild Orchard 282 3 4 IRISH FOODSERVICE MARKET DIRECTORY Introduction Bord Bia’s 2016 Irish Foodservice Market Directory includes over 100 up-to-date, detailed profiles of key foodservice operators and the wholesale distributors that service them. Six new profiles have been included in 2016, flagged as *NEW in the Table of Contents and within the profile heading itself. Once again this year we’ve included some ‘Top Tips’ for producers that are interested in better servicing the market. They’re not listed in any particular order and they are not definitive, but if taken on board and actioned, they will assist in delivering new business. How to Use the Directory In an effort to help producers understand and target the channels most appropriate to their own business, the Directory has been segmented by Commercial and Institutional channels as outlined in our Foodservice Market Map. Profiles contained in this directory concentrate on the larger chain operators and do not include independent outlets. Any companies referenced by operators as ‘Distribution Providers’ are subsequently profiled in detail under the Foodservice Distributors section. While the Directory provides a strong representation of the sector, it does not claim to provide a complete listing of all industry players. Operators and distributors emphasised that they do not wish to be ‘cold called’ by producers that have not undertaken research into their foodservice offering and determined where opportunities may lie within their business. All producers should conduct considerable research (including site visits) in advance of approaching buyers listed in this Directory. 5 Methodology James Burke & Associates were appointed by Bord Bia to compile the six new profiles in this directory. An overview of the total number of profiles included in the 2016 Directory is as follows: Commercial No. of profiles o Quick Service Restaurants 9 o Full Service Restaurants & Pub Groups 9 o Coffee Shops 7 o Hotels 8 o Leisure/Events 7 o Travel 8 Institutional o Business and Industry 11 o Government Contracts 4 Business to Business 2 Distributors 39 TOTAL 104 In order to refresh profiles included in Bord Bia’s 2015 Irish Foodservice Market Directory, all operators and distributors were emailed a copy of their existing profile and asked to amend any information that required updating, or alternatively to confirm that the existing information could be used for our 2016 Directory. While the profiles were signed off as being accurate at the time of going to print, producers should conduct their own research before approaching any distributor or operator as future changes may occur. This Directory aims to provide a strong reference tool for producers either seeking to enter the foodservice sector or for those already established who wish to maintain and build sales. 6 TOP 10 PRODUCER TIPS FOR BUILDING A SUCCESSFUL FOODSERVICE BUSINESS 1. Review each of the foodservice channels and identify products within your business with potential to fit one or more channels. Have a structured approach to dealing with the foodservice sector and create prioritised lists to help focus on the market channels most appropriate to your business. Ensure that you conduct research in advance of approaching buyers – in addition to reviewing their profile and online presence, ensure that you have visited at least one site and observed the customer profile and existing food and beverage offering. 2. Remember the importance of service in foodservice. Ensure paperwork is provided as requested, orders are fulfilled as specified every time and product quality is consistent. Labelling and product specifications must comply with all FSAI and EU legislation. Ensure the packaging is correct and ‘fit for purpose’. Speaking to relevant industry contacts will provide insights regarding portion control etc. and help producers design and deliver appropriate packaging. 3. Understanding international foodservice trends will help producers anticipate the needs of tomorrow and feed into a cycle of product innovation. Ensure that innovation is taking place at all levels and be proactive in bringing new products and concepts to the market. Also ensure that you are well informed with what’s happening on the domestic market – sign up to Bord Bia’s monthly Foodservice Newsletters and investigate other trade information alerts and/or publications. 4. Relationships are key to developing sales. Ensure you maintain ongoing communication with your customers. Be proactive and realise the importance of telling the provenance story. Remember that the sales process cannot be passive. 5. Continued price pressure means that new ways to cut costs at manufacturing level need to be identified. As a producer, ensure that your company has embraced lean manufacturing principles. Focus on improving product efficiencies and eliminate unnecessary production costs in order to allow for greater price competitiveness. Think about opportunities for delivering a competitive ‘per portion’ cost. 7 6. Develop Key Account Management skills within your business to manage important foodservice accounts (both distributors and operators). Understand the needs of your key customers and manage these accordingly. If it’s not possible to assign responsibility for the development of your foodservice business internally, then consider employing external expertise. 7. Develop a partnership model. Work hand in hand with your distributors to get closer to the end customer – it will provide producers with a deeper understanding of the challenges facing foodservice operators and in turn identify existing or new products that can potentially address these challenges. Educate your distributor’s team and work closely with them to monitor feedback, ensure that stock is moving and drive sales. 8. Develop a strong promotional calendar in consultation with your distribution partner (and end operator, if appropriate). Think about building brand awareness, attending trade shows, maximising PR opportunities, training distributor sales teams, interacting with relevant Trade Associations, having a social media presence and organising product sampling. Build a foodservice ‘marketing toolkit’ to support your product range – add a foodservice tab to your website, develop foodservice specific promotional leaflets etc. 9. Think about how your product proposition can add value all along the supply chain. What’s in it for each player? Think about providing a ‘total solution’ that can ultimately help deliver what the end consumer is looking for. 10. Make time for foodservice in
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