Catering Provision at Strathclyde Country park

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        "title": "Catering Provision at Strathclyde Country park",
        "description": "Glasgow City Council (GCC) wishes to engage with the suitably experienced and qualified Catering Service Provider to plan, deliver and manage the Catering Services for The Glasgow 2018 European Championships at the following venue; STRATHCLYDE COUNTRY PARK (VENUE CODE - SCP), located 366 Hamilton Rd, Motherwell ML1 3ED, Lanarkshire",
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                    "description": "Please provide 2 examples where you provided Obligatory and User Pays Catering to multiple Client Groups delivered within the last 5 years that demonstrate you have the relevant experience to deliver the services. Examples provided should outline your experience in provision of Catering Services (preferably in a multi-sport green field environment)similar in scale and complexity to that outlined in the scope of works and must demonstrate the ability to deliver buffet style catering(limited hot options) to over 750 people over 3 days. Your example should also demonstrate; - catering infrastructure you installed - that you employed a minimum of 40 staff - state details of any sub-contractors or other third party suppliers your organisation had to interface with to deliver and support the services; - minimum details indicating the event and duration, number and type of meals served to each client Group; - technical summary of how the Catering was delivered, clearly identifying what your responsibilities were within the process. The council will then evaluate the most economically advantageous tender by scoring each tender against the award criteria as described below. Bidders are asked to note that the score obtained by tenders which are assessed as passing the Minimum Criteria as set out in section 8.3 shall not be carried forward, so that the evaluation of award is dealt with completely separately under section 8.4. The score for each criterion will be weighted by multiplying it by the weighting factor described below and the sum of the weighted scores used to calculate the overall economically advantageous score for each Bidder for the full Tender. The following list identifies the weightings of each section: - Price Breakdown:40% - Obligatory Client 25% - Minimum Guarantee 10% - Profit 5% Quality Breakdown:60% - Project Team 3% - Food Charter 8% - Seasonal Produce 2% - \"Look\" and Methodology 4% - Catering Service Project Timeline 4% - HRM Plan 6% - Operations Plan 6% -Equipment Plan 2% - Communications Plan 1% - Compliance to Regulations 8% - Food Standards and Menu Requirements 5% - User Pays Menus and Price Plan 6% - Fair Work Practices 5% Community Benefits Mandatory - Non Evaluated",
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