University of Exeter Food Supply Tender
The University is looking for a partner to supply all food stuffs to the University’s internal catering functions·
United Kingdom-Exeter: Food, beverages, tobacco and related products
2018/S 233-532092
Contract notice
Supplies
Directive 2014/24/EU
Section I: Contracting authority
I.1)Name and addresses
RC000653
Northcote House
Exeter
EX4 4QH
United Kingdom
Contact person: Peter Fletcher
Telephone: +44 1392661000
E-mail: p.w.fletcher@exeter.ac.uk
NUTS code: UKK4
Address of the buyer profile: https://uk.eu-supply.com/ctm/Company/CompanyInformation/Index/53042
I.3)Communication
I.4)Type of the contracting authority
I.5)Main activity
Section II: Object
II.1.1)Title:
Food Supply Tender
II.1.2)Main CPV code
II.1.3)Type of contract
II.1.4)Short description:
The University is looking for a partner to supply all food stuffs to the University’s internal catering functions, (at least) 6 days a week throughout the year, initially on its’ 2 Exeter campuses.
Term: 3 + 2 years
The contract will cover the following categories:
— chilled dairy, eggs and processed provisions,
— grocery ambient dry provisions,
— chilled and frozen meat, poultry, game, fish and shellfish provisions,
— fresh, ambient and frozen bakery provisions,
— fresh and frozen fruit and vegetable produce,
— non-food consumables and chemicals,
— non-food counterwares and equipment.
Contract value, based on previous year’s spend is estimated between 1 750 000 GBP and 2 500 000 GBP per annum. This equates to a total contract value of between 5 000 000 GBP and 12 500 000 GBP over the maximum term of 5 years.
The University intends to roll out a “soft launch” of the agreement, turning over one (or more) delivery locations at a time.
II.1.6)Information about lots
II.2.2)Additional CPV code(s)
II.2.3)Place of performance
II.2.4)Description of the procurement:
The University is looking for a partner to supply all food stuffs to the University’s internal catering functions, (at least) 6 days a week throughout the year, initially on its’ 2 Exeter campuses.
Term: 3 + 2 years
The contract will cover the following categories:
— chilled dairy, eggs and processed provisions,
— grocery ambient dry provisions,
— chilled and frozen meat, poultry, game, fish and shellfish provisions,
— fresh, ambient and frozen bakery provisions,
— fresh and frozen fruit and vegetable produce,
— non-food consumables and chemicals,
— non-food counterwares and equipment.
Contract value, based on previous year’s spend is estimated between 1 750 000 GBP and 2 500 000 GBP per annum. This equates to a total contract value of between 5 000 000 GBP and 12 500 000 GBP over the maximum term of 5 years.
The University intends to roll out a “soft launch” of the agreement, turning over one (or more) delivery locations at a time.
II.2.5)Award criteria
II.2.6)Estimated value
II.2.7)Duration of the contract, framework agreement or dynamic purchasing system
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
III.1.1)Suitability to pursue the professional activity, including requirements relating to enrolment on professional or trade registers
See tender docs.
III.1.2)Economic and financial standing
III.1.3)Technical and professional ability
III.2.2)Contract performance conditions:
See tender docs.
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.2.6)Minimum time frame during which the tenderer must maintain the tender
IV.2.7)Conditions for opening of tenders
Section VI: Complementary information
VI.1)Information about recurrence
60 months.
VI.2)Information about electronic workflows
VI.4.1)Review body
Exeter
United Kingdom
VI.4.3)Review procedure
See tender docs.
VI.5)Date of dispatch of this notice: