Catering services for other enterprises or other institutions

Tender description

The University of Bristol requires a numbered of delivered catering solutions primarily for meetings and events to work alongside its in house catering services. The requirement has been divided into 7 areas: Lot 1: Delivered Hot Food, Lot 2: Delivered Cold Food, Lot 3: Serviced Hot and Cold Food, Lot 4: Alcohol and Soft Drinks, Lot 5: "Corner Shop" Supplies, Lot 6: Weddings and Non-Corporate Events, Lot 7: Pop Up / Mobile Catering (including party stalls, BBQs and Hog Roasts). Full details of the requirements for each lot can be found in the tender documentation at https://tenders.bris.ac.uk It is the intention that contracts for these services will be mobilised in time for the new academic year on 1.8.2018. Suppliers able to provide the services listed in the specifications are invited to submit a Supplier Questionnaire prior to shortlisting and invitation to tender. A delivered hot food product where staff are not required. Fresh food that is prepared off site and is delivered for hot consumption. The range includes pizzas, fork buffets, bowl food, street food concepts etc. Cold food may be incorporated (such as a salad accompaniment) but would not form more than 20 % of the total delivered food. Customers may request hot and cold beverages (non-alcoholic) to be supplied at the time of hot food delivery. Service personnel will not be required, therefore delivery needs to consider the customer point of consumption including: the utensils for self-service and eating (these could be disposable or washable) and appropriate napery. A delivered cold food product where staff are not required. Fresh food that is prepared off site and is delivered for cold consumption. The range includes sandwiches, other bread products, salads, finger food, fork buffets, bowl food, grazing menus, high teas, canapés, packed meals, cakes and traybakes, etc. and any combination thereof. Customers may request hot and cold beverages (non-alcoholic) to be supplied at the time of cold food delivery. Appropriate drinking utensils should also be provided (these could be disposable or washable). Service personnel will not be required, therefore delivery needs to consider the customer’s point of consumption including: the utensils for self-service and eating (these could be disposable or washable) and appropriate napery. Fresh food that is prepared off site and is delivered and served for hot and/or cold consumption. The range includes finger food, fork buffets, bowl food, flying buffet, grazing menus, high teas, canapés, plated meals and formal dining etc. and any combination thereof (finishing kitchens can be utilised where applicable). Appropriate eating utensils, serving utensils, table covering and set up, napery should also be provided. Customers may request hot and cold beverages to be supplied at the time of hot food delivery. Appropriate drinking utensils should also be provided. Service personnel will be required for a seamless set up, service and clear down. The element of service requirement could vary from initial set up only to table waiting and drinks’ service throughout. The supply of alcoholic beverages and/or non-alcoholic beverages to the point of consumption. The customer may require the following services in addition to the delivery of the beverages: — Glass hire/loan — supplied clean, collected dirty, — Beverages to be supplied with the appropriate wine accessories and essential tools such as cork screw, wine coolers etc. — Service staff (full bar, wine waiting, reception layout), — Pop up bar with full service, — Cash bar with full service, — Canapés and nibbles, — Bulk alcohol or non-alcoholic beverages delivered. The supplier will be responsible for delivery and collection of all that they supplied, including packaging and waste. The supply of daily essentials in bulk or singular units delivered to the customer’s work place. The range includes: — milk and milk alternatives, — food snacks (savoury and sweet), — tea bags (fruit, herbal and black teas), — coffee (filter and instant), — hot beverage solution (see below information), — fruit juice, — fresh fruit, — bottled water, — newspapers, journals and periodicals, — disposable plates, cups, cutlery etc. The University requires 2 forms of hot beverage self-serve solution suitable for small numbers not accommodated by a delivered hot beverage service. The suggested solutions could be a manual system i.e. Cafetière provided with filter coffee supplied, similar for tea and/or an automated system i.e. pod machine provided with pods supplied. A turnkey approach to Weddings and Non-Corporate Events, including being the designated third-party catering provider for Weddings. This could include the provision of outdoor services in temporary structures i.e. marquees. Fresh food that is prepared off site, transported and finished off on site; served for hot and/or cold consumption. The range includes finger food, fork buffets, bowl food, flying buffet, high teas, canapés, plated meals and formal dining etc. and any combination thereof. Appropriate eating utensils, serving utensils, table covering and set up, napery should also be provided. Customers may request hot and cold beverages to be supplied at the time of hot food delivery. Appropriate drinking utensils should also be provided. Service personnel will be required for a seamless set up, service and clear down. The element of service requirement could vary from initial set up only to table waiting and drinks’ service throughout. The supply and operation of a range of catering services for parties and events. The client may require the following services: — BBQ — cooked on site and served, — Hog Roast — cooked/finished off on site and served, — Variety of street food / pop up traders for large outdoor functions, — Party Stalls — Popcorn machine, Candy Floss, Chocolate Fountain, Sweets Stall etc. Facilitation needs to consider the customer’s point of consumption including: the utensils for self-service and eating (these could be disposable or washable) and appropriate napery. Trained food production / service personnel will be required for set up, service and clear down. The element of service requirement may vary depending on the stall trade requested. The management and supervision of the above is the responsibility of the supplier.