Provision of a Diverse and Sustainable Catering Service

Descriptions

City of Glasgow College is seeking a company to supply a Diverse and Sustainable Catering Service to their Staff, Students and Visitors across both Campuses. Between both campus buildings the College offers 12 modern catering outlets. The outlets have been spread throughout the campus buildings to allow students and staff to find meals and snacks as well as hot and cold beverages within a short walk from their classrooms and workspaces. The College require variety across all outlets. High street or bespoke branding is to be encouraged and special themes for particular outlets is required. Similarly, within the City Campus Refectory on level 2, the cluster of four catering outlets must be different in appearance and offer a range of meal styles at prices that are attractive to students. The College requires the Service Provider to be flexible in their approach and adaptable to the needs of the large number of students and staff that will use these buildings. This will be a 52-week contract with a reduced service at non term times. There are staff within both campuses all year round and the Riverside Campus offers maritime student course and Summer Schools throughout July and August. Throughout the year there will be hospitality requirements for a range of small to large events including small meetings, staff training sessions, graduations, symposiums etc. The scope of these requirements excludes beverage and snack/confectionery vending service, which will be tendered separately. Aims and Objectives City of Glasgow College requires an evolving and innovative Catering Provider, who is at the forefront of their industry with sustainability at the heart of their organisation, to meet the objectives set within this contract: -To supply a diverse, sustainable, suitable and affordable catering provision to staff, student and visitors; -To supply a sector-leading efficient and responsive catering offer, with high standards of ingredient provision, presentation, food safety and customer service; -To embed sustainability throughout all operations and the supply chain, reducing impact on the environment and ensuring fair working practices -To develop a strong working partnership with our students and learners, sharing in experience and knowledge.