SI-2614 Breakfast Catering Services

Background

The scope of work focuses on the provision of breakfast catering services specifically designed for high-performance athletes. The contractor is expected to prepare and serve around 250 breakfasts each week, totaling approximately 22,500 meals over a two-year period. The actual number of servings may vary, but the contractor must be prepared to meet the estimated demand consistently throughout the contract duration.

What this involves

{'scope': 'Provision of breakfast catering services for high-performance athletes at Sport Ireland, with an estimated 250 servings per week over 90 weeks across a maximum 2-year term. Full service specification is in RFT Appendix 1.', 'timeline': 'Maximum 2-year term (approximately 90 weeks of service)', 'citations': {'timeline': ['SI-2614 Breakfast Catering Services for high performance athletes Tender Response Document.zip:1'], 'scope_summary': ['SI-2614 Breakfast Catering Services for high performance athletes Tender Response Document.zip:1']}, 'deliverables': ['Daily breakfast service to high-performance athletes (estimated 250 servings/week)', 'Catering meeting nutritional standards appropriate for high-performance sport'], 'scope_summary': 'Sport Ireland requires a catering provider to deliver a breakfast service for high-performance athletes. The estimated requirement is 250 breakfasts per week over 90 weeks across a maximum 2-year contract term.', 'summary_brief': 'Sport Ireland requires a catering contractor to provide breakfast services to high-performance athletes at its facility. The estimated volume is 250 breakfasts per week for 90 weeks over a maximum 2-year term, equating to approximately 22,500 breakfasts in total. Tenderers must complete cost-per-person pricing.', 'summary_detailed': 'Sport Ireland (SI-2614) is procuring a breakfast catering service for high-performance athletes. The contract is for a maximum of 2 years with an estimated 250 breakfast servings per week over 90 weeks (total approximately 22,500 servings). Tenderers must price on a cost-per-person basis. The full specification of the breakfast service — nutritional standards, menu requirements, delivery/serving arrangements — is contained in the RFT Appendix 1, which was not fully captured in the available chunks. Limited information is available beyond the pricing schedule structure.'}

Scoring

Lots (1)

Documents (1)