Provision of Catering Services for the ECB

Description

The ECB is seeking a suitable service provider for the provision of catering services for its premises in the Rhein-Main region. In a first step, interested suppliers shall submit an expression of interest electronically in accordance with the procurement documentation via the ECB's electronic tendering system (see Section I.3)). In a second step, interested suppliers, that are shortlisted, will be invited to submit a proposal. Lot 1: The ECB is seeking a suitable provider for the provision of catering services for its premises in the Rhein-Main region. Currently, the ECB premises consist of three buildings in Frankfurt am Main. These buildings may be subject to change during the term of the contract. The take-over from the current contractors may qualify as a transfer of undertaking within the meaning of Article 1 of the Directive on the transfer of undertakings and the corresponding provisions of German law (i.e. Section 613a of the German Civil Code). This means that the successful tenderer may be obliged to take over all staff engaged by the current contractors that provide catering services for the ECB. The ECB expects the successful tenderer to deliver excellent services in terms of hospitality, gastronomy, service-oriented attitude and fine dining while reflecting sustainability, diversity and health in all catering outlets and areas. Furthermore, the successful tenderer shall be creative, flexible and innovative with a focus on continuous improvement of services and product variety. In particular, the successful tenderer shall be responsible for the operation of the following catering outlets located in all three buildings: — staff lunch: four staff restaurants with approximately a total of 890 seats; — breakfast: to be served in selected staff restaurants; — coffee shops: three coffee shops with approximately a total of 320 seats. One of the coffee shops is open to external public; — vending areas: approx. four vending areas and approx. three servicing stations (hot and cold food items and beverages) located across the buildings; — kitchenettes: approximately 190 kitchenettes located across office floor of the buildings; — conference and meeting services: 33 conference rooms accommodating up to an approximate maximum of 1 100 participants. Three internal meeting areas with 51 meeting rooms and an approximate total capacity of 1 000 participants. Two executive meeting areas with 11 meeting rooms and an approximate total capacity of maximum 370 participants; — dining areas: two dining areas with approximately a total of 270 seats; — executive catering services: four executive conference rooms which can serve as dining rooms with approximately of total of 75 seats; — on-site large-scale events (upon request); and — handling of alcoholic beverages. The numbers and capacity of the catering outlets may change during the term of the contract and the successful tenderer shall adjust its operations according to the changing needs of the ECB. The estimated approximate yearly volumes of meals, snacks and drinks served in the main catering areas are as follows: • staff restaurant: approx. 362 000 lunches; • coffee shop: approx. 195 000 pick-ups (hot and cold drinks, snacks); • dining area: approx. 5 500 lunches and dinners (seated); • conference area: approx. 39,000 lunches and dinners (mainly buffets); • executive dining: approx. 2 500 lunches and dinners. These volumes serve for orientation only, they are non-binding and without prejudice to future developments. Catering services shall be suitable for an international clientele (with ECB staff members coming from the 27 European Member States and other countries) and shall include a wide variety of international dishes, current culinary trends as well as traditional favourites, dietary needs and dietary lifestyles. ECB staff should experience their interaction with catering services as an event where they not only enjoy a nutritious meal, but also have the possibility to relax and recuperate in a positive atmosphere. The successful tenderer shall provide its services in a customer-oriented, efficient and effective manner driven by experience and the willingness to constantly improve and innovate to meet customers’ demands.