RA352085 - On Site Catering

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