Distribution Channel Management for Food SMEs - March 2019

Part 2 of the series will focus on 2 topics:

  • Distribution to key food service markets
  • Commercial, pricing and margin requirements in food distribution channels in Ireland.

A detailed insight into the requirements for suppliers and the expectations from distributors and end market users in the hospitality sector. The particular focus would be on pricing and margin expectations throughout the channel will be given in this workshop.

Speaker: David McCarthy

Title: Sales Manager Musgrave Food Services

About Musgraves:

Musgrave MarketPlace is Ireland’s leading wholesale supplier to foodservice, retail and SME businesses with over 14,000 lines covering fresh, frozen, dry catering products, confectionery, soft drinks, grocery, alcohol, non-food and equipment.

About David:

David has been working with Musgraves as their regional sales manager for a number of years, managing key accounts, supply chain issues and directly dealing with customers and suppliers alike.

Speaker: Trish Heavey

Title: National Key Account manager

About Brook Food Services

We Feed People Happy - At Brook, we’re not fans of corporate catering; it’s such a generic term and we’re anything but generic. We’re a team of 300 foodie souls who believe in being different and not just saying we’re different. We believe in using the language of fabulous food to help you connect with the people most important to you. We’re Irish and by industry standards, we’re not ginormous but we prefer it this way and our clients do too. It means we can be super nimble and flex all aspects of our business to suit our client’s needs. And we’re a happy bunch: we love to create great food that brings a smile to every table we serve. Isn’t it that simple?

 What We Do - We’re in the happiness business. We believe in helping our clients strengthen their relationship with the people most important to them; be they our client’s employees or guests invited to an event which our clients are hosting. We are very much the facilitators of great relationships and we just happen to use the language of fabulous food to make these connections even more flavoursome. You’ll often hear people talk about staff canteens and cafeterias in this industry but we prefer to call them employee restaurants. In truth, a restaurant experience is a much more accurate reflection of the food service we deliver to our clients. At the moment, we manage 26 different employee restaurants across a variety of industries in addition to a few very impressive client events.

Book your FREE place a this workshop