Expression of Interest for Catering Services

Expression of Interest are invited for Establishment of Contract for Catering Services MinuscaDeadline 13 Feb 2022 00 00 GMT 0 00 Western Europe Time London Lisbon CasablancaSPECIFIC REQUIREMENTS Provision of Meals The Contractor shall provide all food and beverages including freshly baked products and a variety of fresh fruits and vegetables procured either locally or imported which satisfy the United Nations Rations Standard The Contractor shall provide full service operations required for the preparation and service of three meals per day Meal Service The Contractor shall provide full service operations required for the preparation and service for the following Three meals a day which will include Breakfast Lunch and Dinner Packed meals lunch and dinner in quantities requested by the MINUSCA with a 24 hour notice Small snacks such as prepared sandwiches salads and a variety of non alcoholic drinks cakes coffee and tea during and outside normal meal times on a cash basis Special Functions which may require special menus and waiter services Menu Composition The Contractor shall serve meals with a variety of dishes on a daily basis and each meal shall include but not be limited to the following choices Breakfast Full English Breakfast and Full Continental Breakfast Hot foods comprised of but not limited to eggs fried poached scrambled boiled omelet rolls or bagels or croissant with butter and jam bacon sausages ham and vegetables cereals whole milk hot and cold tea coffee cocoa hot chocolate drink fruit juices fresh fruit in season breads morning biscuits dairy products Lunch Dinner This shall be provided in a form of self service or serviced food stations There shall be hot and cold appetizers salad bar soups dessert fruits beverages a range of juices whole milk tea coffee and at least three choices of main items meat fish seafood and vegetarian accompanied by at least two starches consisting of rice potatoes chips sweet potatoes or pasta and bread or rolls at least two cold salads fresh fruit in season or at least one dessert item Condiments These are to be provided at all meal times and should include but not be limited to fine table salt black pepper white pepper piri piri or pili pili chili olive oil vinegar sauces tomato Ketchup chili BBQ prepared mustard salad dressings plain mayonnaise butter and margarine jams marmalades spreads including peanut butter marmite etc Note Paper napkins and toothpicks should be provided alongside Salads for Lunch and Dinner Salads shall include a variety covering for instance green leaf salad vegetable salad pasta salad couscous garden salad Caesar salad nicoise salad coleslaw salad Greek feta cheese salad potato salad etc Bread for Breakfast Lunch and Dinner Bread shall be served fresh daily Bread shall be provided in a range of flat bread square sliced bread and rolls Chapattis parantha naan breads are also acceptable and may be provided in addition to the flat square sliced bread and bread rolls Dairy Products for Breakfast Lunch and Dinner Dairy products will be provided daily These will include a range of natural and flavored yoghurts whole milk and processed cheese and fresh cheese butter and butter substitutes and margarine Menu Preparation These guidelines are applicable to the Catering Services to be provided under this Contract The Contractor shall be able to meet varied culinary tastes and preferences of a culturally diverse customer base The selection of international cuisine shall be wholesome and nutritionally balanced with consistent quality freshness and presentation throughout the meal service The cafeteria menus shall have daily variations The Contractor is required to design and propose the weekly cafeteria menus to the monthly Food Committee Meetings in accordance with Section 4 4 of the SOR The menu items shall be accurately and truthfully described Any nutritional claims shall be honest representation backed up by required data The menu shall clearly indicate whether items contain gluten wheat egg egg products nuts seeds or nut derivatives dairy and shellfish The Contractor is encouraged to include in the menu other items that are not specified in this guideline to enhance the dining experience of the customers The use of fresh seasonal and nutritious ingredients from organic and sustainable sources is encouraged 28 Day Menu With clear reference to this Section two 2 28 Day Menus covering consecutive periods shall be presented to the local Catering Committee for approval at least one week before they are due to be implemented The menus must demonstrate variety in meals each day of the week The Contractor is to present a new two monthly menu to the local Catering Committee before expiry of the current one A sample 28 Menu Plan for lunch only is attached at Appendix 2 Meal Service Hours The Contractor should anticipate to provide full meal service during the following hours Weekdays Mon Fri Breakfast 06 30 until 10 00 hours Lunch 12 00 until 14 30 hours Dinner 17 30 until 19 00 hours Weekends Sat and Sun and UN holidays Breakfast 08 00 until 10 00 hours Lunch 12 00 until 14 30 hours Dinner 18 00 until 19 30 hours Depending on the security situation and the curfew hours The Contractor is to ensure that all foods listed in the active menus are available throughout the meal times stated Please note that the above timings may change based on a variety of factors including MINUSCA curfew timings where applicable The local Catering Committee may request a change of meal timings for instance in order to cater for cultural religious needs such as Ramadan In cases where meal times may be changed to accommodate such needs the Contractor will be provided with advance notice by the Designated Official Contracts Management Office seven 7 days prior to the change Menu Price Proposal Prices quoted in the original Financial Proposal shall remain fixed for the duration of the Initial Term of the contract one year In case of a contract extension and or significant changes in the market situation prices may be presented for reconsideration five 05 months in advance of expiry of the contract duration In the event that prices shall be revised or reconsidered during any extension period this shall only apply on an annual basis Should the market changes dictate reconsideration it will be the responsibility of the Contractor to provide the UN with the documentary evidence of such change from an official government publication or from the National Bureau of Statistics regarding a common economic indicator agreed upon between the parties justifying the requested price change In addition such changes must be justified by the Contractor by providing the UN with a copy of for instance reliable valid invoices demonstrating an actual increase in cost to the Contractor during the term of the contract The bidder must propose in his financial bid the name of the applicable index international benchmark used if price changes apply No retroactive Contract price adjustments will be allowed The final agreement on the price for the periods of extension will be subject to goodwill negotiations between the parties and shall be reflected in a contract amendment Health and Well Being The Contractor must describe how it will measure and manage the nutritional aspects of its service provision including specific measures that would be taken to enable and encourage healthier diets such as menu cycles analysed to meet stated nutrient based standards relevant to the population subgroups of the catering provision independent audit and certification of nutritional aspects of the product service provision displaying ingredients and calories next to food on menus etc The Contractor must provide evidence of a systematic approach to the measurement and management of the above with nutritional aspects of the service provision including evidence of regular menu analysis and four or more other comprehensive measures applicable along the bi monthly menu bringing a significant impact to a balanced and nutritious diet Food Handling Food Safety and Hygiene The Contractor must describe the system s which the company uses to assess risks and manage food safety and food hygiene throughout the supply chain including how mitigating actions are linked to the outcomes of a systematic risk assessment and details of any independently audited food safety schemes to be used

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Global Tender Document	Tender Notice