Catering Services - Edinburgh Business School, Heriot-Watt University

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                "title": "Catering Services - Edinburgh Business School, Heriot-Watt University",
                "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 two-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.",
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                "title": "Catering Services - Edinburgh Business School, Heriot-Watt University",
                "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 two-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.",
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                "description": "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 & 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 0830 to 1600 Monday to Thursday with early 1500 closing on a Friday. Breakfast is 0830 to 1030 and lunch is 1200 to 1400. Please note that the bistro currently closes at 1500 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 & salad offer - grab & go offer (sandwiches, fruit & 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.. Economic operators may be excluded from this competition if they are in any of the situations referred to in regulation 58 of the Public Contracts (Scotland) Regulations 2015.",
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                    "description": "Please refer to these statements when completing section 4C of the ESPD (Scotland). Selection question weightings and statements: 4C1.2 - Experience (Question weighting 40%) ESPD 4C.1.2 Statement: Bidders are required to include information on their experience in operating contracts similar to what has been outlined for Edinburgh Business School. In your response, you must provide a full list of all other similar contracts your organisation currently operates within the UK. Detail to be included are organisation name, location, contract style (i.e. Fully Managed Service, Executive Lease or Purchasing only). Dates of contract tenure also. Three appropriate case studies, which give a clear indication of the success of these contracts which are operated under this model are also required. 4C.7 - Environmental Management (question weighting 20%) ESPD 4C.7 Statement: Please provide details of the environmental management measures which the bidder will be able to use when performing the contract. Bidders will be required to confirm that they employ environmental management measures that meet the following requirements: management of food waste, energy usage, fresh and frozen food supply which minimises environmental and sustainable impacts. In your response please include methods your company have adopted to minimise these impacts and the initiatives used in other contracts including but not limited to; marketing used to address behaviours from supply chains through to customers and the contracting client body. 4C.8.2 - Managerial Structure (question weighting 30%) ESPD 4C.8.2 Statement: Bidders are required to provide details of their organisations' management and reporting structure (both local to Edinburgh and Scotland wide). Indicate the clear reporting lines in place and the relevant information which demonstrates the capability and quality of the management structure which ensures continuity of quality support and expertise. 4C.10 - Subcontracting (question weighting 10%) ESPD 4C.10 Statement Bidders will be required to confirm whether they intend to subcontract in their bid and, if so, for what service and the proportion of the contract (%). The larger the % of sub-contracting required the greater the requirement to provide assurance of close and effective sub-contracting management practices. Preference will be applied to minimal sub-contracting requirement and in particular, not for core service elements.",
                    "minimum": "It is a requirement of this contract that Bidders must provide examples that demonstrate their capability and capacity to provide the service as described in II.2.4 of the OJEU Contract Notice. ESPD 4D.1 Statement - Quality Assurance Schemes and Environmental Management Standards: The Supplier must be able to evidence H & S and Food Hygiene practices and management that meets the \"Safe Catering\" guidelines as issued by the Food Standards Agency. This covers all aspects such as HACCP, Food Hygiene and all basic forms for recording purposes. The supplier must also provide evidence that it conducts both Standard and Enhanced CRB checks. If the bidder does not hold an accredited independent third party certificate of compliance in accordance with the \"Safe Catering\" guidelines as issued by the Food Standards Agency (or equivalent), The bidder must have the following: A documented policy and procedures regarding Safe Catering H&S and Quality controls. The policy must set out responsibilities for quality management demonstrating that the bidder has and continues to implement a quality management policy that is authorised by their Chief Executive, or equivalent, and is periodically reviewed at a senior management level. The policy must be relevant to the nature and scale of the work to be undertaken and set out responsibilities for quality management throughout the organisation."
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