Catering services

Tender description

Queen Margaret University wishes to appoint a contractor to provide catering, canteen, shop, delivered catering and bar services to the University and its student facility in its Musselburgh Campus, in Scotland, UK. This project will not be divided into lots as a main contractor is sought who will manage any sub contracts and the supply chain. We will apply a 2-stage Restricted Procedure conducted via PCS-Tender (PCS-T). Bidders must self-certify adherence to selection and exclusion criteria via the ESPD on PCS-T. Suppliers may be required to submit Means of Proof at a later stage via PCS-T. When completing the ESPD, bidders must have regard for the specific selection requirements detailed in Section III of this OJEU Notice. Following assessment of submitted ESPDs, it is envisaged that we will invite 5 bidders to tender. Criteria. Please refer to ESPD documentation attached in PCS-T for full selection information. Queen Margaret University requires Suppliers who can provide Catering and Related Services to respond to the ESPD on PCS-T. The requirement for Suppliers is to demonstrate that they are suitably qualified and have relevant experience and capacity to supply Catering and Related Services to support Queen Margaret University (QMU) and to the Queen Margaret University Students Union (QMUSU). Queen Margaret University expects that the services will be managed and provided at nil cost to the university as a minimum, if not providing a financial return. Please note that whilst we are currently tendering for the 2 main areas of provision, QMU and QMUSU, prior to award we reserve the right to award the contract to provide the QMU requirement only. Tenderers should note that you are expected to demonstrate your technical capability and capacity to provide services for both areas at the selection stage. Outline Services include: — Catering including Hospitality (QMU and QMUSU); — Coffee Shop (QMU); — Retail Shop (QMU); — Bar (QMUSU, QMU). The University's comprehensive core catering services are provided through 3 separate catering outlets all serviced from a modern kitchen area. The main refectory is a modern and vibrant facility with a large retail shop area located nearby. A separate coffee bar is located between the main reception area and the refectory. There is a requirement for a wide range of high quality hospitality for meetings and events throughout the building. During the summer months the Caterer works closely with the University to provide full catering packages for up to 700 visiting students attending summer schools at the University. QMUSU The Students Union is a separate facility to the main refectory providing a hot food offer with bar facilities over 7 days. The union area is also used for student events and is serviced from a small finishing kitchen and bar counter area. In providing catering services, the University promotes opportunities for social interaction amongst students and staff, provides an attractive package to support commercial conferencing and events business and promotes the image of the University to visiting prospective students and staff. The University seeks to appoint a contractor which can provide comprehensive catering services to satisfy the competing demands of different client groups. The contractor must be able to respond to trends in food offers in line with customer expectations, especially from a brand-conscious student generation and from commercial clients who are sensitive to both quality and cost. These facilities are also open and available to the general public and local community. The following Sustainable and Community benefit areas will be included in the ITT: Demonstrating taking a positive approach to rewarding workers at a level that can help tackle poverty. Localised Employment opportunities: Adopting fair working practice and equality; and Policies that supports staffs' wellbeing through family friendly and health initiatives. Supporting local Suppliers through proactive supply chain management: Environmental Ethical and Fair Working Practices Initiatives to reduce sustainable impact in the supply chain: Living Wage as set by the Living Wage Foundation (www.livingwage.org) must be applied for staff provided who operate on campus; Localised and seasonal produce where available; Social Considerations; Use of Fair Trade Produce where applicable and available; Best Practice to address supply chain and food quality; Limited use of pesticides on fresh produce; Animal Welfare.