II.2.3) Place of performance
NUTS code:
UKG22
Main site or place of performance:
Idsall School, Shifnal, Shropshire, UNITED KINGDOM.
II.2.4) Description of the procurement
The successful supplier will be required to provide catering services for Idsall School (the Client).
The contract being tendered is for 3 years in duration from 1.9.2018, with the option to extend the contract term for a further term of up to 2 years and will operate as a guaranteed performance contract, with the successful supplier offering the Client a guaranteed return/cost per annum for the provision of catering services. Sovereignty of the cash tariff is to remain with the Client for the duration of this contract.
The academic year is based on a calendar of 195 days. 5 days are to be used for staff professional development which means that school will be open to receive students for the legal minimum of 190 days.
Whilst the Client prioritises value for money as a key objective of the competitive tender process, the governing body is not obliged to accept the lowest price.
The tender project is seeking to appoint a supplier whose initiative and innovation will be welcomed for the provision of service within the existing facilities for the teaching and support staff and students on roll, all of whom have a focus on the introduction of exciting new food concepts to satisfy a wide range of tastes and dietary requirements. The Client would wish the successful supplier to review the current range of services offered and make recommendations accordingly.
The contract offered covers the scope for the provision of all school catering services, which currently includes breakfast, morning break, lunch, all hospitality and free issue requirements. Free school meals and hospitality will be charged based on consumption and at net food cost.
The Client expects the successful supplier to enable the continued development of catering through the provision of an innovative, healthy food service, with fresh, seasonal, locally sourced ingredients being prepared on-site. The Client expects the successful supplier to evidence, through their bid, how they shall support and complement its values and support the principles of keeping children safe in education.
The Client believes that success should be celebrated and that pupils should enjoy their time at school; if lessons are stimulating and challenging then students will love learning. Much time therefore, is spent reviewing and planning schemes of work to ensure that they are differentiated to meet the needs of all students. As a result, the Client are very enthusiastic regarding work experience and apprenticeship proposals and would welcome the input of the successful supplier.
As a school who are continually seeking ways to improve and develop the ethos and environment for students and staff, to give them the facilities they deserve and need to meet the challenges of the 21st Century, any consideration regarding inward capital investment as part of the supplier’s tender submission would be welcomed. The Client would wish for the supplier to look at making this investment within the existing dining areas, with attention being given to the upgrade of the current cashless systems, counter layouts and furnishings and the implementation of a procedure that would assist in producing a reduction of current queuing times.
The Client have bid, under the sugar tax, for an extension to the dining facility and will be informed by Easter 2018 if they have been successful — as the dining facility is comparably small in relation to the number of students on roll.
The Client’s objectives:
— to further increase the standards of fresh food provision,
— to further increase the standard of service for all customers,
— to receive a consistently high quality catering provision,
— to generate an improved dining environment for all students,
— to receive proactive management support for the catering team, in order to achieve a full complement of motivated staff,
— to hold regular review meetings with the successful supplier,
— to achieve overall value for money.
II.2.5) Award criteria
Quality criterion: Food
/ Weighting: 17.5
Quality criterion: Management
/ Weighting: 10.0
Quality criterion: People
/ Weighting: 10.0
Quality criterion: Service development
/ Weighting: 15.0
Quality criterion: Contractor compliance and cultural fit
/ Weighting: 12.5
Cost criterion: Finance
/ Weighting: 35.0
II.2.11) Information about options
Options:
No
II.2.13) Information about European Union funds
The procurement is related to a project and/or programme financed by European Union funds:
No