On Site Catering Services

Descriptions

We are conducting a pre-tender market engagement/RFQ for the provision of catering services in our on-site Bistro, at LondonEnergy Ltd, Edmonton, London Please email Lewis.atkinson@londonenergyltd.com to register interest. Specification: We are seeking catering companies to provide basic information on what they can offer, as well as the type of pricing/cost model they would prefer to use. Specification: Lot 1 of LEL Services is for the provision of Catering. Provision of Breakfast, Lunch, and additional catering services at LondonEnergy LTD, in accordance with all relevant statutory requirements and good practice guidelines and to provide good quality, nutritious meals at an affordable price. The service will be an integral part of the working day where employees will be able to consume a nourishing meal in a pleasant and orderly environment. This Service Specification shall be read in conjunction with the 'General Specification' and the 'scope of works documents. 2. Objectives The objectives of the services are to provide a high-quality Catering Service which offers a range of appetising and nutritious food and beverages to enable all customers to have a choice which reflects their cultural and dietary needs between the hours of 07:00 and 15:00, 365(6) days per year (not including Bank Holidays and weekends). The service delivery will be flexible to provide, and adapt to the nature of the service provided for LondonEnergy Ltd. 3. Legislation and Guidance All services/works are provided under the following legislative framework (as amended): Health and Safety at Work etc. Act 1974 Employment Rights Act 1996 The National Minimum Wage (Amendment) Regulations 2016 The Working Time Regulations (1998) The Transfer of Undertakings (Protection of Employment) Regulations 2006 The Management of Health and Safety at Work Regulations 1999 The Workplace (Health, Safety and Welfare) Regulations 1992 The Personal Protective Equipment at Work Regulations 1992 The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013 The Manual Handling Operation Regulations 1992 The Health and Safety (Safety Signs and Signals) Regulations 1996 The Control of Substances Hazardous to Health Regulations 2002 The Hazardous Waste Regulations 2005 Food Premises (Registration) Regulations 1991 The Food Safety Act 1990 Food Hygiene Regulations (England) 2005 Food Safety Temperature Control) Regulations 1995 EC 1907/2006 Registration, Evaluation, Authorisation and Restriction of Chemicals (REACH) 4. Standards The Supplier shall comply with all relevant The Food Law Code of Practice (England) (the Code) is issued under Section 40(1) of The Food Safety Act 1990 written by the Food Standards Agency (FSA) and operate in a diligent manner to good practice. This includes but is not limited to the following (as may be updated from time to time): • Relevant Standards, Guidance and Codes of Practice issued by the Health & Safety Executive (HSE), Public Health England, British Standards Institution (BSI), UK Government. Including: • Technical bulletins and guidance from recognised relevant bodies: o BICSc Cleaning Standards 5. Mandatory Criteria The minimum requirements the Supplier shall maintain throughout the duration of the Contracts are: • Personnel Competencies. The Supplier shall ensure all staff working under this contract are competent, having the necessary training, skills, qualifications, and experience for the task they are undertaking. The Supplier shall maintain a training matrix and training records that shall be available to the LEL immediately upon request. • Maintenance schedules. The Supplier shall arrange all maintenance, and servicing on catering equipment including the till. . Desirable Criteria • Relevant industry association membership(s) such as: o IoH membership 6. Catering The following services must be provided as a minimum: Hot and cold over the counter service - Available at times as specified in..., each day for the provision of a range of hot and cold meals, snacks, baguettes, panini's, sandwiches inclusive of healthy eating options, and using fresh in season fruit, vegetables meat, poultry, fish. A range of beverages shall also be available, including hot drinks from the coffee machine, and a selection of crisps and confectionery. The following specification represents the minimum standard of service that the Supplier is required to provide: Service Details Breakfast Monday - Friday • • • • • • • • • Carry out breakfast service, to comprise Selection of hot and cold rolls and sandwiches Cakes and pastries Yoghurts and fresh fruit Cereal Toast and preserve Sausages, bacon, (plus vegetarian options) Eggs, vegetables (e.g., beans or mushrooms) Fresh brewed tea and coffee Fruit juice, cold can's and mineral water Lunch Service Monday - Friday • • • • • • • • • • Lunch service, to comprise Minimum of 3 hot main meal options, including one vegetarian option Balanced selection of vegetables to complement main menu Jacket potato oven with fillings Home-made soup Yoghurts and fresh fruit Selection of hot and cold desserts Fruit juice, cold cans and mineral water Salad bar Sandwich and deli bar Seasonal specialities Meals, Menus and Dietary Requirements • The catering must be capable of being operated successfully within the constraints of space, facilities and services. The quality, freshness and presentation of food should be consistent throughout the meal service. • The Supplier must produce weekly lunch menus. The Supplier must ensure that the menu changes daily and develop menus that offer a variety of foods to avoid menu fatigue or boredom on the part of customers and that respond to changes in fashion and taste. • All menu items must remain available during the entire opening time periods. Suitable substitute items may be offered towards the end of mealtime service period in order to reduce food wastage. • Vegetarian products and items for special dietary requirements (e.g., religious, health, cultural) will be segregated and signed clearly. Halal food to be cooked separately. Plates, cups and cutlery shall take account of the need to promote sustainability. • All menus displayed in the hot and cold over the counter service must highlight calories, and dietary information. • The Contractor shall produce themed menus that reflect the upcoming cultural or religious holidays, in the planning and promotion of menus and selection of dishes. LEL expects a plan every three months in the quarterly review meetings, on what theme each week will be, taking into account events throughout i.e., men's health awareness month. Hospitality The supplier shall provide hospitality services for meetings etc in accordance with the requirements of the customer according to professional standards. Waste The supplier shall reduce the amount of waste produced from meals not consumed and waste more generally by: • Avoiding the use of disposable cutlery, plates and cups and actively encourage innovative ideas such as 'Bring your own mug'. Where disposables must be used then they are to made from environmentally friendly products or must be able to be recycled • Serving condiments and sauces in re-usable containers where it does not compromise food safety; and • Minimising packaging. LEL currently encourages recycling and waste minimisation and expects the nominated supplier to do the same. Equipment • The supplier will have a duty to take proper care of the equipment provided and to return it at the end of the contract in good condition, subject to fair wear and tear. • The supplier will be required to manage the equipment maintenance contract on behalf of LEL. • It will be the responsibility of the supplier to maintain an inventory of heavy and light equipment, to be updated at least annually. 7. Service Requirements • Service is required Monday to Friday throughout the year, except Christmas Day, Boxing Day, New Year's Day, Good Friday, Easter Monday, Early May bank holiday, Spring and Late Summer Bank Holidays. • The Contractor is responsible for cleaning tables and ensuring the dining area is kept clean and tidy throughout the period of service. Refer to the Scope of Services 8. Mobilisation The Supplier shall prepare a resourcing plan and conduct TUPE consultation processes. 9. Record Keeping The Supplier must provide: This can be electronic provided that cleaning operatives and the LEL can easily/readily access it. Information such as; o Contact details for Manager, Supervisor, Service Assistant o Number of staff/contractors served daily o Stock count o Cleaning Log/schedules o Copy of Supplier's Staff Handbook o Supplier Ordering Procedures o Company Policies o Asset list o Maintenance & service records o Operating manual for the till o Manual's for coffee machine, panini etc The Supplier shall work with LEL to agree the changes in cleaning routine for each site and the protocols in place. Customers must be made aware of the contents of dishes, particularly where ingredients might give rise to allergic reactions (such as nuts). The Contractor shall: • Comply with all legislation and regulations including the Food Safety Act 1990, Food Premises (Registration) Regulations 1991, Food Hygiene Regulations (England) 2005 and Food Safety Temperature Control) Regulations 1995; plus Food Standards Agency codes of conduct and guidance; • Use due diligence in the procurement, storage, preparation and usage of all food materials; • Develop and implement appropriate operational policies, procedures and practices to ensure food safety and hygiene standards are maintained at all times that comply with a safe catering programme based on Hazard Analysis and Critical Control Points (H.A.C.C.P). The Supplier shall provide assurance in the form of documentary evidence that this has been done; • Require any Contractor, manufacturer, wholesaler, distributor or other party involved in the Contractor's supply chain for this Contract to comply with all appropriate Food Safety and Labelling legislation, and any other subsequent amendments or changes made during the term of this contract. - To access this competition: login to https://suppliers.multiquote.com and view the opportunity RA352085. Not registered on MultiQuote - visit https://suppliers.multiquote.com then register and quote RA352085 as the reason for registration. Any queries please contact MultiQuote on 0151 482 9230.