Ealing Schools Catering Consortium – Catering Contract 2020
Catering contractors to deliver new food service vision 2020 contract.
United Kingdom-Ealing: Catering services
Section I: Contracting authority
I.1)Name and addresses
3rd Floor Perceval House, 14-16 Uxbridge Road
Contact person: Mr Richard Sims
Telephone: +44 2088259962
NUTS code: UK
I.4)Type of the contracting authority
Section II: Object
Ealing Schools Catering Consortium
II.1.2)Main CPV code
II.1.3)Type of contract
The Ealing School Catering Committee (ESCC-which represents the Consortium of schools in Ealing) is seeking expressions of interest from suitably qualified catering contractors to deliver their new food service vision 2020 contract commencing September 2020.
II.1.6)Information about lots
II.2.3)Place of performance
II.2.4)Description of the procurement:
The Ealing School Catering Committee (ESCC-which represents the Consortium of schools in Ealing) is seeking expressions of interest from suitably qualified catering contractors to deliver their new food service vision 2020 contract commencing September 2020. The ESCC was formed to manage and monitor the catering provision across the London Borough of Ealing. The tender is being managed by the London Borough of Ealing, on its behalf. The Consortium comprises of 57 schools. All bar 4 schools have their own on-site cooking facilities. These schools are serviced by existing neighbouring schools with full production facilities.
II.2.7)Duration of the contract, framework agreement or dynamic purchasing system
This contract will commence in August 2020. The initial contract will be for 5 years from the date specified, with the option to extend annually for up to 2 more years
II.2.10)Information about variants
II.2.11)Information about options
II.2.12)Information about electronic catalogues
II.2.13)Information about European Union funds
Section III: Legal, economic, financial and technical information
Section IV: Procedure
IV.1.1)Type of procedure
IV.1.8)Information about the Government Procurement Agreement (GPA)
IV.2.2)Time limit for receipt of tenders or requests to participate
IV.2.4)Languages in which tenders or requests to participate may be submitted:
IV.2.7)Conditions for opening of tenders
Section VI: Complementary information
VI.1)Information about recurrence
The current turnover is in the region of 6 700 000 GBP inclusive of limited hospitality income.
The following sets out our ambitions and objectives for a new service delivery model from September 2020.
Speedy payment system and smooth debt management will be a main feature to ease the burden on school administration. The same sophisticated IT will make it easier to communicate menu, theme day, prices and allow easier access for guardian, school and the caterer to talk!
Allergen and special diet delivery will be based on the best industry standards and will involve a comprehensive and customer focussed offer. Specialist support and development will be extended for our SEN schools.
Localised menu development: menu cycles to be agreed before being sent to parents and guardians. Top ingredients sustainably sourced and celebrating local goods! As much scratch cooking as each kitchen allows to include bakery!
Salad bars to comprise classic single components and an array of made up salads.
Catering staff training will encompass culinary development and as well as all the normal statutory training: safeguarding, food safety, allergen compliance, etc.
Hands-on support from area teams with schedules of meetings to monitor closely the delivery of lunches and discuss local likes and dislikes.
Theme days and promotions will be delivered frequently fitting in with festivals, curriculum and national events.
Food service styles, table dressing and wholly upgraded ambiance for the lunch experience will be central to the partnership approach ensuring all parties enjoy, and are proud of, their meals service!
Waste management: no single use plastic or unecessary packaging at point of service — 1 of many initiatives that will be a requirement of the service delivery. Separation of fats, oils, greases and kitchen debris will form part of good kitchen management practices.
Day to day food service will be of a high quality, set in a comfortable environment, offering an excellent range of ‘child appealing, healthy’ foods.
The ESCC is a dynamic and forward-thinking group of professional schools. It will be a requirement for the supplier to meet with the committee termly to discuss and explore financial performance, issues and how they have been dealt with, initiatives and new concepts, as well as jointly agreeing new strategies and targets.
With this dynamism and focus on efficiency and continued excellent services the Committee is determined to improve all aspects of delivery by embracing new technology in systems and procedures that will allow the focus of delivery to be the food on the plate and excellent customer service.
The supplier, therefore, will need to demonstrate new ways of working, intelligent thinking as well as a demonstrable knowledge and understanding of sustainable and cost-efficient food services.
14/16 Uxbridge Road
VI.5)Date of dispatch of this notice: