North Yorkshire Primary Group Catering Contract

Description

Catering provision for School meals on site and all food management, legislative duties and Compliance. Lot 1: The Contract will be awarded for a three-year duration with the option of two additional one-year extensions. Each School will sign a separate agreement with the successful tendering organisation. The financial structure of the contract is designed to reflect the Schools' aims to reward the Contractor in a fair manner and based upon contract delivery and to have an open-book agreement that is easily auditable. Sales These will be variable based on the actual levels achieved. Food Costs This will be fixed at the percentage agreed as part of this tender process. However, costs must be net of ALL discounts at 'into-unit' level with all rebates of any kind reflected on the Catering Managers' invoices. The costs must reflect those submitted in the financial schedules which will be fixed for twelve months. The food costs will be audited at least annually. Tariff The tariff will be based upon the local marketplace and the free-meal meal cost should reflect the local authority rates unless agreed between the School and the Contractor. Wastage All wastage should form part of the food costs and should not be accounted for separately. Gross Profit or Loss This will be fixed at the percentage agreed as part of this tender process. Labour costs The core labour costs will be fixed. All other labour costs, such as for special events and out of hours events will be charged as and when incurred but at a level pre-agreed in writing. Sundries All sundry costs, as defined in the Contractor's response will be fixed for a year. Any increase in years two and three are not go above inflation. Management Fee The management fee is fixed for a year. Any increase in years two and three are not go above inflation. Hospitality Costs Hospitality costs will be charged as occurred but at fixed item and buffet consumable costs per head. Summary In summary the following lines will make up the total cost of catering:  Fixed gross profit percentage  Fixed labour cost  Fixed sundries cost  Fixed management fee  Variable hospitality costs Aims and Objectives of the Service The Schools wish to be at the forefront of school catering and as such require a modern, branded offer that reflects the leading trends in the industry. At this time, the Schools wish is to commence a catering contract, with a partner who shares their vision for a customer-focused service that attracts the maximum number of students. The meals that are to be provided must be appealing to customers, imaginative, provide good value for money and be nutritionally balanced to encourage all students to make an educated choice. For rural Schools, an appropriate deliver in solution is required and Schools are open to Contractor input on how this would operate effectively. The Schools objectives for the new contract are as follows:-  A catering service that is well managed and requires minimal involvement from the Schools management team.  A strong Contractor Area Manager who will develop and lead the team to deliver a customer service focused offer and spend a substantial amount of time on site at the outset to undertake this.  A Contractor who is proactive in their relationship management with the Schools.  Investment in the Schools Catering service through increased marketing in return for a tenure of contract.  A higher number of students and staff using the facilities by providing a high quality, affordable and nutritious meal.  A catering service that encourages students to take a heathy and balanced meal.  Food and drinks that look appetising and are attractively presented.  A hospitality service that will help showcase the Schools through events and to visitors.  A Contractor that adopts a flexible and proactive approach to all Schools activities.  A service that is professionally merchandised and marketed with discretion and to the mutual benefit of the Schools and the Contractor.  A Contractor that operates using the optimum level of staffing.  Develops a community food provision that extends to staff, parents, visitors, and the immediate neighbourhood and promotes food education for all stakeholders.  Is professionally marketed and promoted to the mutual benefit of the pupils, parents, Schools, and contractor.  Demonstrates a flexible approach to all School activities and supports aspects of the curriculum as appropriate, including positively contributing to the education of pupils about food and nutrition.  Is managed by an organisation who works with the Schools in partnership to move the service forward together.  Achieves best value and eliminates any subsidies as far as is realistically possible. Lot 1: The Contract will be awarded for a three-year duration with the option of two additional one-year extensions. Each School will sign a separate agreement with the successful tendering organisation. The financial structure of the contract is designed to reflect the Schools' aims to reward the Contractor in a fair manner and based upon contract delivery and to have an open-book agreement that is easily auditable. Sales These will be variable based on the actual levels achieved. Food Costs This will be fixed at the percentage agreed as part of this tender process. However, costs must be net of ALL discounts at 'into-unit' level with all rebates of any kind reflected on the Catering Managers' invoices. The costs must reflect those submitted in the financial schedules which will be fixed for twelve months. The food costs will be audited at least annually. Tariff The tariff will be based upon the local marketplace and the free-meal meal cost should reflect the local authority rates unless agreed between the School and the Contractor. Wastage All wastage should form part of the food costs and should not be accounted for separately. Gross Profit or Loss This will be fixed at the percentage agreed as part of this tender process. Labour costs The core labour costs will be fixed. All other labour costs, such as for special events and out of hours events will be charged as and when incurred but at a level pre-agreed in writing. Sundries All sundry costs, as defined in the Contractor's response will be fixed for a year. Any increase in years two and three are not go above inflation. Management Fee The management fee is fixed for a year. Any increase in years two and three are not go above inflation. Hospitality Costs Hospitality costs will be charged as occurred but at fixed item and buffet consumable costs per head. Summary In summary the following lines will make up the total cost of catering:  Fixed gross profit percentage  Fixed labour cost  Fixed sundries cost  Fixed management fee  Variable hospitality costs Aims and Objectives of the Service The Schools wish to be at the forefront of school catering and as such require a modern, branded offer that reflects the leading trends in the industry. At this time, the Schools wish is to commence a catering contract, with a partner who shares their vision for a customer-focused service that attracts the maximum number of students. The meals that are to be provided must be appealing to customers, imaginative, provide good value for money and be nutritionally balanced to encourage all students to make an educated choice. For rural Schools, an appropriate deliver in solution is required and Schools are open to Contractor input on how this would operate effectively. The Schools objectives for the new contract are as follows:-  A catering service that is well managed and requires minimal involvement from the Schools management team.  A strong Contractor Area Manager who will develop and lead the team to deliver a customer service focused offer and spend a substantial amount of time on site at the outset to undertake this.  A Contractor who is proactive in their relationship management with the Schools.  Investment in the Schools Catering service through increased marketing in return for a tenure of contract.  A higher number of students and staff using the facilities by providing a high quality, affordable and nutritious meal.  A catering service that encourages students to take a heathy and balanced meal.  Food and drinks that look appetising and are attractively presented.  A hospitality service that will help showcase the Schools through events and to visitors.  A Contractor that adopts a flexible and proactive approach to all Schools activities.  A service that is professionally merchandised and marketed with discretion and to the mutual benefit of the Schools and the Contractor.  A Contractor that operates using the optimum level of staffing.  Develops a community food provision that extends to staff, parents, visitors, and the immediate neighbourhood and promotes food education for all stakeholders.  Is professionally marketed and promoted to the mutual benefit of the pupils, parents, Schools, and contractor.  Demonstrates a flexible approach to all School activities and supports aspects of the curriculum as appropriate, including positively contributing to the education of pupils about food and nutrition.  Is managed by an organisation who works with the Schools in partnership to move the service forward together.  Achieves best value and eliminates any subsidies as far as is realistically possible.