On the Menu: Supplying the Foodservice Market

Venue:
In-person / Online
 
Date:
12/03/2025
 
Note:
Wednesday 12th of March 2025 / Wednesday 9th of April 2025
 
Time:
9.30am – 1pm
 
Category:
Workshop
 

Open to food and drink producers in county Louth and county Meath. The programme will consist of one half day in-person workshop and one half-day virtual workshop. Participants will also receive pre and post-programme mentoring as part of the course.

This event is no longer available
 

On the Menu: Supplying the Foodservice Market

MDP

Cost: €50

(Cost €20 for Boyne Valley Flavours members, email emmag@boynevalleyflavours.ie for more information)

Open to food and drink producers in county Louth and county Meath. The programme will consist of one half day in-person workshop and one half-day virtual workshop. Participants will also receive pre and post-programme mentoring as part of the course.

 

Workshop 1:

Wednesday 12th of March 2025

9.30am – 1pm 

In-person, location TBC but will be in either Meath or Louth

 

Workshop 2:

Wednesday 9th of April 2025

9.30am-1pm

Online

 

Pre-Programme Producer Online Foodservice Capability Needs Assessment

Each participant will complete an online assessment to determine foodservice knowledge and existing capabilities, and to identify training needs in relation to foodservice sector supply.

 

Route to Market Mentoring

Each participant will receive two mentor sessions focused on commercial foodservice route to market planning, identifying target trade buyers and pinpointing actions the producer needs to take to be ready to capitalise on the foodservice route to market opportunities.

 

Course Content

Workshop 1 In-Person: Foodservice Sector Overview

• Detailed full foodservice sector and channel overview

• Adapting products for foodservice formats, compliance, shelf life and storage considerations

• Trends and challenges lying ahead

• How the foodservice sector differs very much from the retail sector supply

• Meeting the needs of the sector and opportunities for producers e.g. kitchen de-skilling

• Compliance and certification including preparation for distributor/operator audits and understanding the drivers behind these

• Producer Case Study

 

Workshop 2 Online: Sales Growth Drivers within the Foodservice Sector

• Securing foodservice buyer attention

• The key sales formula with foodservice distributors

• Communicating brand messages and USP to foodservice buyers

• Pricing and costing for foodservice

• Sales and relationship building

• Chef Case Study