Onsite Catering Services

Tender description

The University is seeking to appoint an operator to provide onsite catering services for our Luton, Bedford and other campuses as required. The intention is that the Contract will be let on an initial one year capped subsidy basis on a 3+2 year agreement with the level of subsidy jointly reviewed every 12 months thereafter. Service requirements include provision of restaurant services, cafés, retail, and corporate hospitality from both internal and external sources. The University wishes to agree a one-year fixed subsidy price which will be used as the benchmark for agreeing subsequent years and expects to share in any savings generated. The ideal partner should aim to provide a service that engages both our student and staff population, and offers a wide variety of meals and snacks, whilst offering multiple pricing ranges in order to minimise the cost burden on students. The offer should aim to be the first choice for those on campus during the day, be enticing and customer focussed, and takes into account the ethnic diversity and brand consciousness particularly of our students. A key ambition is to increase student and staff sales through promotions and choice and service innovations. The Service Provider will be required to work collaboratively with BedsSU to provide the best experience possible for our students. The University is looking for a partner into the longer term who will enhance the student experience and re-energising both the current food offer and, during the term of the contract, the facilities. The University recognises the need for an appropriate balance between this and any level of subsidy which may be required There is no capital requirement in year one apart from mobilisation and contractor's light equipment. Discussions with the appointed contractor will take place during year one to plan possible capital expenditure, reflecting ideas included in this tender and any emerging proposals during the year with any split of capital potentially linked with a subsidy adjustment to be agreed. Whilst we have outlined current provision, the University is very open to delivery or menu innovations and ideas which enhance the customer experience and actively encourages bidders to include these in your tender for further exploration as appropriate at interview. It is the University's intention to explore these collaboratively with the Service Provider including leveraging University communication and engagement processes to help promote new initiatives to mutual benefit.