RA352085 - On Site Catering

{
  "buyer": {
    "id": "GB-CFS-294569",
    "name": "LondonEnergy Ltd"
  },
  "date": "2025-07-08T11:50:28+01:00",
  "id": "f8e50d2e-0525-4556-a43c-fb8bf568b784-853378",
  "initiationType": "tender",
  "language": "en",
  "ocid": "ocds-b5fd17-65ceebc9-d996-464a-9464-48f20722d2e5",
  "parties": [
    {
      "address": {
        "countryName": "England",
        "locality": "London",
        "postalCode": "N18 3AG",
        "streetAddress": "EcoPark, Advent Way"
      },
      "contactPoint": {
        "email": "support@multiquote.com",
        "name": "Lewis Atkinson",
        "telephone": "0151 482 9230"
      },
      "details": {
        "url": "https://suppliers.multiquote.com"
      },
      "id": "GB-CFS-294569",
      "identifier": {
        "legalName": "LondonEnergy Ltd"
      },
      "name": "LondonEnergy Ltd",
      "roles": [
        "buyer"
      ]
    }
  ],
  "tag": [
    "tender"
  ],
  "tender": {
    "classification": {
      "description": "Hotel, restaurant and retail trade services",
      "id": "55000000",
      "scheme": "CPV"
    },
    "contractPeriod": {
      "endDate": "2028-03-31T23:59:59+01:00",
      "startDate": "2026-03-31T00:00:00+01:00"
    },
    "datePublished": "2025-07-08T11:50:28+01:00",
    "description": "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\r\n\r\nPlease email Lewis.atkinson@londonenergyltd.com to register interest.\r\n\r\nSpecification: \r\n\r\nWe 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. \r\n\r\nSpecification: \r\n\r\nLot 1 of LEL Services is for the provision of Catering.\r\nProvision 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. \r\nThe 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.\r\n\r\nThis Service Specification shall be read in conjunction with the \u0027General Specification\u0027 and the \u0027scope of works documents. \r\n\r\n2.\tObjectives  \r\n\r\nThe 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.\r\n\r\n3.\tLegislation and Guidance \r\n\r\nAll services/works are provided under the following legislative framework (as amended): \r\n \r\nHealth and Safety at Work etc. Act 1974 \r\nEmployment Rights Act 1996 \r\nThe National Minimum Wage (Amendment) Regulations 2016 \r\nThe Working Time Regulations (1998) \r\nThe Transfer of Undertakings (Protection of Employment) Regulations 2006 \r\nThe Management of Health and Safety at Work Regulations 1999 \r\nThe Workplace (Health, Safety and Welfare) Regulations 1992 \r\nThe Personal Protective Equipment at Work Regulations 1992 \r\nThe Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013 \r\nThe Manual Handling Operation Regulations 1992 \r\nThe Health and Safety (Safety Signs and Signals) Regulations 1996 \r\nThe Control of Substances Hazardous to Health Regulations 2002 \r\nThe Hazardous Waste Regulations 2005 \r\nFood Premises (Registration) Regulations 1991\r\nThe Food Safety Act 1990\r\nFood Hygiene Regulations (England) 2005\r\nFood Safety Temperature Control) Regulations 1995\r\nEC 1907/2006 Registration, Evaluation, Authorisation and Restriction of Chemicals (REACH) \r\n\r\n4.\tStandards \r\n\r\nThe 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): \r\n \r\n\u2022\tRelevant Standards, Guidance and Codes of Practice issued by the Health \u0026 Safety Executive (HSE), Public Health England, British Standards Institution (BSI), UK Government. Including: \r\n\u2022\tTechnical bulletins and guidance from recognised relevant bodies: \r\no\tBICSc Cleaning Standards \r\n\r\n5.\tMandatory Criteria \r\n\r\nThe minimum requirements the Supplier shall maintain throughout the duration of the Contracts are: \r\n  \r\n\u2022\tPersonnel 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. \r\n\u2022\tMaintenance schedules. The Supplier shall arrange all maintenance, and servicing on catering equipment including the till.\r\n\r\n. Desirable Criteria \r\n\r\n\u2022 Relevant industry association membership(s) such as: \r\no IoH membership \r\n\r\n6.\tCatering \r\n\r\nThe following services must be provided as a minimum:\r\nHot 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\u0027s, 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.\r\nThe following specification represents the minimum standard of service that the Supplier is required to provide:\r\nService\tDetails\r\nBreakfast\r\nMonday - \r\nFriday\t\r\n\u2022\r\n\u2022\r\n\u2022\r\n\u2022\r\n\u2022\r\n\u2022\r\n\u2022\r\n\u2022\r\n\u2022\r\n\tCarry out breakfast service, to comprise\r\nSelection of hot and cold rolls and sandwiches\r\nCakes and pastries\r\nYoghurts and fresh fruit\r\nCereal\r\nToast and preserve\r\nSausages, bacon, (plus vegetarian options) Eggs, vegetables (e.g., beans or mushrooms)\r\nFresh brewed tea and coffee\r\nFruit juice, cold can\u0027s and mineral water\r\n\r\n\r\nLunch Service\r\nMonday -\r\nFriday\t\r\n\u2022\r\n\r\n\u2022\r\n\r\n\u2022\r\n\u2022\r\n\u2022\r\n\u2022\r\n\u2022\r\n\u2022\r\n\u2022\r\n\u2022\r\n\tLunch service, to comprise\r\nMinimum of 3 hot main meal options, including one vegetarian option\r\nBalanced selection of vegetables to complement main menu\r\nJacket potato oven with fillings\r\nHome-made soup \r\nYoghurts and fresh fruit\r\nSelection of hot and cold desserts\r\nFruit juice, cold cans and mineral water\r\nSalad bar\r\nSandwich and deli bar\r\nSeasonal specialities\r\n\r\n\r\n\r\nMeals, Menus and Dietary Requirements \r\n\u2022\tThe 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.\r\n\u2022\tThe 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.\r\n\u2022\tAll 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.\r\n\u2022\tVegetarian 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. \r\n\u2022\tAll menus displayed in the hot and cold over the counter service must highlight calories, and dietary information.\r\n\u2022\tThe 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\u0027s health awareness month.\r\n\r\nHospitality \r\nThe supplier shall provide hospitality services for meetings etc in accordance with the requirements of the customer according to professional standards.\r\n\r\nWaste \r\nThe supplier shall reduce the amount of waste produced from meals not consumed and waste more generally by:\r\n\u2022 Avoiding the use of disposable cutlery, plates and cups and actively encourage innovative ideas such as \u0027Bring your own mug\u0027. Where disposables must be used then they are to made from environmentally friendly products or must be able to be recycled\r\n\u2022 Serving condiments and sauces in re-usable containers where it does not compromise food safety; and\r\n\u2022 Minimising packaging. LEL currently encourages recycling and waste minimisation and expects the nominated supplier to do the same. \r\n\r\nEquipment\r\n\u2022\tThe 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.\r\n\u2022\tThe supplier will be required to manage the equipment maintenance contract on behalf of LEL. \r\n\u2022\tIt will be the responsibility of the supplier to maintain an inventory of heavy and light equipment, to be updated at least annually.\r\n\r\n7.\tService Requirements \r\n\r\n\u2022\tService is required Monday to Friday throughout the year, except Christmas Day, Boxing Day, New Year\u0027s Day, Good Friday, Easter Monday, Early May bank holiday, Spring and Late Summer Bank Holidays. \r\n\r\n\u2022\tThe Contractor is responsible for cleaning tables and ensuring the dining area is kept clean and tidy throughout the period of service.\r\n\r\n\r\nRefer to the Scope of Services\r\n\r\n8.\tMobilisation \r\n\r\nThe Supplier shall prepare a resourcing plan and conduct TUPE consultation processes. \r\n\r\n9. Record Keeping \r\n\r\nThe Supplier must provide: \r\n \r\nThis can be electronic provided that cleaning operatives and the LEL can easily/readily access it. Information such as;\r\no\tContact details for Manager, Supervisor, Service Assistant \r\no\tNumber of staff/contractors served daily \r\no\tStock count \r\no\tCleaning Log/schedules\r\no\tCopy of Supplier\u0027s Staff Handbook\r\no\tSupplier Ordering Procedures\r\no\tCompany Policies \r\no\tAsset list \r\no\tMaintenance \u0026 service records \r\no\tOperating manual for the till\r\no\tManual\u0027s for coffee machine, panini etc\r\n\r\n \r\nThe Supplier shall work with LEL to agree the changes in cleaning routine for each site and the protocols in place. \r\n\r\nCustomers must be made aware of the contents of dishes, particularly where ingredients might give rise to allergic reactions (such as nuts).\r\nThe Contractor shall:\r\n\u2022 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 \r\nconduct and guidance;\r\n\r\n\u2022 Use due diligence in the procurement, storage, preparation and usage of all food materials;\r\n\u2022 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 \r\nSupplier shall provide assurance in the form of documentary evidence that this has been \r\ndone;\r\n\u2022 Require any Contractor, manufacturer, wholesaler, distributor or other party involved in the Contractor\u0027s 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 \r\nterm of this contract.\r\n - 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.",
    "documents": [
      {
        "datePublished": "2025-07-08T11:50:28+01:00",
        "description": "Opportunity notice on Contracts Finder",
        "documentType": "tenderNotice",
        "format": "text/html",
        "id": "1",
        "language": "en",
        "url": "https://www.contractsfinder.service.gov.uk/Notice/f8e50d2e-0525-4556-a43c-fb8bf568b784"
      }
    ],
    "id": "RA352085",
    "items": [
      {
        "deliveryAddresses": [
          {
            "postalCode": "N18 3AG"
          },
          {
            "countryName": "British Oversea Territories"
          },
          {
            "countryName": "Channel Islands"
          },
          {
            "countryName": "Europe"
          },
          {
            "countryName": "Isle of Man"
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          {
            "countryName": "Rest of the World"
          },
          {
            "countryName": "United Kingdom"
          }
        ],
        "id": "1"
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    "mainProcurementCategory": "goods",
    "procurementMethod": "open",
    "procurementMethodDetails": "Open procedure",
    "status": "active",
    "suitability": {
      "sme": true,
      "vcse": false
    },
    "tenderPeriod": {
      "endDate": "2025-07-30T17:30:00+01:00"
    },
    "title": "RA352085 - On Site Catering"
  }
}