Catering services

Tender description

Edinburgh Business School (EBS), wishes to appoint a catering service provider to manage and operate their catering outlet based at Heriot-Watt University's Edinburgh Campus in Scotland, UK. The 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. The successful supplier will 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 the OJEU Notice. Selection Criteria — please refer to ESPD documentation attached in PCS-T for full selection information. The EBS ethos and brand values are high quality, open, corporate, classy and flexible. It is important that the bistro should reflect these values. EBS is an academic institution and is open plan with faculty and other staff having offices linked to the central atrium area. The bistro requires to offer a catering service which accommodates our flexible operating working patterns — from daily use by staff, students, clients and partners to formal dinners. The food on offer should reflect current trends in catering habits. EBS is looking for a solution to accommodate different catering requirements from value for money, cheerful and quick to sit down lunches and formal events. Overall, the bistro operator requires to provide excellence and a consistent experience to EBS staff, students, clients and partners, reflecting quality and enhancing the experience of being in the School. Catering Facilities — The bistro facilities are modern and attractively designed with good customer flow from the building atrium on the ground floor. Flexibility is key given the customer profiles expected and their specific requirements. Many customers use the bistro for take away food and beverages throughout the day also. The two separate seating / dining areas are as follows: — Modern style 70 seats for customers including comfortable soft seating within the bistro. — A private dining area to accommodate up to 50 guests. This area has been designed with good access to the kitchen to facilitate an efficient service. Hot and cold buffets are set up within this area for the sole use of guests in the private dining area. Catering Services — Minimum Services Required — Bistro: The bistro facilities will be open from 8:30 to 16:00 Monday to Thursday with early 15:00 closing on a Friday. Breakfast is 8:30 to 10:30 and lunch is 12:00 to 14:00. Please note that the bistro currently closes at 15:00 Monday to Friday. The following food offers are currently provided and annual bistro sales are approximately 175 000 GBP net of VAT: — hot breakfast offer; — hot and cold beverages; — light and full lunches; — made to order deli and salad offer; — grab and go offer (sandwiches, fruit and sweet pots, boxed salads, cakes and bakes); — retail items such as confectionery, fruit and crisps. Minimum Services Required — Hospitality: Hospitality events can vary from tea and coffee for four customers to large one off events throughout the year. As well as the private dining area meetings and events requiring hospitality can be requested in any room or area throughout the building. It is an expectation that the core catering team is sufficient to provide for the majority of the hospitality requirements without additional labour being required. For larger events any additional labour required is agreed in advance and in writing with the Client. Some smaller hospitality events are also just served through the bistro via a voucher system with tables being reserved for these groups. There is a requirement for six Board Lunches throughout the year for 12-15 guests. Income from hospitality services is approximately 65 000 GBP p.a. The following Sustainability areas will be included in the ITT: Demonstrate 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' well being 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; 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.