School Catering Contract Liverpool

School Catering Contract Liverpool

Catering services to an Academy School (age 11-18) with currently 1464 students and 132 staff.

United Kingdom-Liverpool: Catering services

2015/S 165-301787

Contract notice

Services

Directive 2004/18/EC

Section I: Contracting authority

I.1)Name, addresses and contact point(s)

Saint Francis Xaviers College
Beaconsfield Rd
Contact point(s): Watson, Lennard & Payne Ltd
For the attention of: Doreen Harris
L25 6EG Liverpool
UNITED KINGDOM
Telephone: +44 7590963967
E-mail: doreen.harris@thefoodserviceconsultancy.co.uk

Further information can be obtained from: The above mentioned contact point(s)

Specifications and additional documents (including documents for competitive dialogue and a dynamic purchasing system) can be obtained from: The above mentioned contact point(s)

Tenders or requests to participate must be sent to: The above mentioned contact point(s)

I.2)Type of the contracting authority

Body governed by public law

I.3)Main activity

Education

I.4)Contract award on behalf of other contracting authorities

The contracting authority is purchasing on behalf of other contracting authorities: no

Section II: Object of the contract

II.1)Description

II.1.1)Title attributed to the contract by the contracting authority:

Saint Francis Xaviers College Catering Services.

II.1.2)Type of contract and location of works, place of delivery or of performance

Services
Service category No 17: Hotel and restaurant services

NUTS code UKD52

II.1.3)Information about a public contract, a framework agreement or a dynamic purchasing system (DPS)

The notice involves a public contract
II.1.4)Information on framework agreement

II.1.5)Short description of the contract or purchase(s)

Catering services. Catering services to an Academy School (age 11-18) with currently 1464 students and 132 staff. Extensive hospitality is also required for school functions and external bodies. The School looking for cost competitive quality catering service using fresh ingredients from a contractor with expertise in the education sector.

II.1.6)Common procurement vocabulary (CPV)

55520000

II.1.7)Information about Government Procurement Agreement (GPA)

The contract is covered by the Government Procurement Agreement (GPA): no

II.1.8)Lots

This contract is divided into lots: no

II.1.9)Information about variants

Variants will be accepted: no
II.2)Quantity or scope of the contract

II.2.1)Total quantity or scope:

Breakfast / morning break / lunch-service — Monday to Friday term time. Additional hospitality requirements throughout the year. 3 year contract (estimated value is shown as sales turnover for 3 year contract). Option to extend for further 2 years.
Estimated value excluding VAT: 1 180 000 GBP

II.2.2)Information about options

Options: yes
Description of these options: Option to extend for further 2 years.

II.2.3)Information about renewals

This contract is subject to renewal: no

II.3)Duration of the contract or time limit for completion

Starting 4.4.2016. Completion 31.3.2019

Section III: Legal, economic, financial and technical information

III.1)Conditions relating to the contract
III.1.1)Deposits and guarantees required:

III.1.2)Main financing conditions and payment arrangements and/or reference to the relevant provisions governing them:

30 days from rendition of invoice.
III.1.3)Legal form to be taken by the group of economic operators to whom the contract is to be awarded:

III.1.4)Other particular conditions

The performance of the contract is subject to particular conditions: yes
Description of particular conditions: Delivery of Key Performance Indicators (see PQQ information and draft contract).
III.2)Conditions for participation
III.2.1)Personal situation of economic operators, including requirements relating to enrolment on professional or trade registers

III.2.2)Economic and financial ability

Information and formalities necessary for evaluating if the requirements are met: (c) A statement of the undertaking’s overall turnover and, where appropriate, of turnover in the area covered by the contract for a maximum of the last 3 financial years available, depending on the date on which the undertaking was set up or the economic operator started trading, as far as the information on these turnovers is available.
Abbreviated audited accounts for previous 3 years trading.

III.2.3)Technical capacity

Information and formalities necessary for evaluating if the requirements are met:
Contractor must be established in the field and financially secure with a minimum of 3 years trading history and able to demonstrate suitable expertise within the catering sector within education.
III.2.4)Information about reserved contracts
III.3)Conditions specific to services contracts

III.3.1)Information about a particular profession

Execution of the service is reserved to a particular profession: yes
Reference to the relevant law, regulation or administrative provision: Professional expertise in relation to the food industry.

III.3.2)Staff responsible for the execution of the service

Legal persons should indicate the names and professional qualifications of the staff responsible for the execution of the service: no

Section IV: Procedure

IV.1)Type of procedure

IV.1.1)Type of procedure

Restricted

IV.1.2)Limitations on the number of operators who will be invited to tender or to participate

Envisaged minimum number 4: and maximum number 10
Objective criteria for choosing the limited number of candidates: Experience in the field. References from previous contracts. Financial stability.
IV.1.3)Reduction of the number of operators during the negotiation or dialogue
IV.2)Award criteria

IV.2.1)Award criteria

The most economically advantageous tender in terms of the criteria stated in the specifications, in the invitation to tender or to negotiate or in the descriptive document

IV.2.2)Information about electronic auction

An electronic auction will be used: no
IV.3)Administrative information

IV.3.1)File reference number attributed by the contracting authority:

DH/2

IV.3.2)Previous publication(s) concerning the same contract

no

IV.3.3)Conditions for obtaining specifications and additional documents or descriptive document

Time limit for receipt of requests for documents or for accessing documents: 5.10.2015 – 12:00
Payable documents: no

IV.3.4)Time limit for receipt of tenders or requests to participate

12.10.2015
IV.3.5)Date of dispatch of invitations to tender or to participate to selected candidates

IV.3.6)Language(s) in which tenders or requests to participate may be drawn up

English.
IV.3.7)Minimum time frame during which the tenderer must maintain the tender
IV.3.8)Conditions for opening of tenders

Section VI: Complementary information

VI.1)Information about recurrence

This is a recurrent procurement: no

VI.2)Information about European Union funds

The contract is related to a project and/or programme financed by European Union funds: no

VI.3)Additional information

PQQ information and draft tender documents are available from doreen.harris@thefoodserviceconsultancy.co.uk. Final return of tenders from those companies Invited to Tender will be 9.12.2015. It is proposed that the contract will commence 4.4.2016.

To view this notice, please click here:https://www.delta-esourcing.com/delta/viewNotice.html?noticeId=157330298

GO Reference: GO-2015824-PRO-6973380.

VI.4)Procedures for appeal

VI.4.1)Body responsible for appeal procedures

Board of Governors of Saint Francis Xaviers College via Watson Lennard & Payne Ltd
Henlle Barn, Henlle Lane, Weston Rhyn
SY11 3EN Oswestry
UNITED KINGDOM
E-mail: doreen.harris@thefoodserviceconsultancy.co.uk

Body responsible for mediation procedures

Board of Governors at Saint Francis Xaviers College
as above

VI.4.2)Lodging of appeals

Precise information on deadline(s) for lodging appeals: Within 14 days of short-listing or award of contract.

VI.4.3)Service from which information about the lodging of appeals may be obtained

As above

VI.5)Date of dispatch of this notice:

24.8.2015

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