The Provision of Taste Training Kitchens and Restaurant Support Management Services

AI-generated analysis of the documents. Check the official notice and any amendments for current submission details.

1. At a glance

2. Scope of Work

The contract involves providing Hospitality Studies Support Management Services to facilitate the operation of the Taste Training Restaurant and associated culinary training kitchens at the Moylish Campus. The contractor will be responsible for day-to-day management and operational support, ensuring that the culinary training meets educational standards and provides a practical learning environment for students.

Key activities include:

• Operational Management: Overseeing the daily operations of the Taste Training Restaurant and culinary training kitchens.
• Staff Management: Recruiting, training, and managing kitchen and restaurant staff, ensuring compliance with health and safety regulations.
• Menu Development: Collaborating with culinary instructors to create seasonal menus that reflect current trends and educational objectives.
• Food Safety Compliance: Conducting regular food safety audits and ensuring adherence to HACCP standards.
• Customer Service Training: Providing training for staff on customer service best practices to enhance the dining experience.
• Inventory Management: Managing stock levels, ordering supplies, and maintaining relationships with suppliers.
• Event Coordination: Organizing special events and themed dining experiences to engage the community and enhance student learning.
• Reporting: Preparing regular reports on operational performance, customer feedback, and financial metrics.

The contractor must support operations for a representative Semester 1 and Semester 2 week across two kitchens and the Taste Restaurant, ensuring that all activities align with the educational goals of the institution.

3. Background & buyer context

The procurement aligns with the Technological University of the Shannon's strategic objectives to enhance its culinary education offerings. This initiative is part of a broader effort to improve hospitality training and support the local economy by providing high-quality educational experiences. The contract is being sought now to ensure that services are in place for the upcoming academic years, reflecting the university's commitment to providing practical, hands-on learning opportunities for students in hospitality and culinary arts.

4. Eligibility & selection criteria

Bidders must meet the following eligibility and selection criteria:

• Turnover requirement: Minimum average annual turnover of €360,000 over the last three financial years.
• Insurance:
• Employer’s Liability: €13m limit for any one claim or series of claims.
• Public Liability: €6.5m limit for any one claim or series of claims.
• Certifications: Not specified for this tender.
• Past experience: Must have successfully performed at least one contract involving similar Catering & Hospitality Services within the past three years.
• Personnel: Not specified for this tender.
• Geographic / facility constraints: Not specified for this tender.

5. Award criteria & scoring

Bids will be evaluated based on the following criteria:

The evaluation will follow the Most Economically Advantageous Tender (MEAT) principle, focusing on the best balance of price and quality.

6. Submission requirements

Bidders must submit the following documentation:

• Method statement / response document: Follow the named template with no specified page limits.
• CVs: For key personnel, no specified page count.
• Pricing schedule: Must be completed using the named template.
• Case studies: At least one case study of a similar project, with no specified value range.
• Declarations: Include ESPD, Bona Fides, Tax clearance, and Conflict of Interest declarations.
• Mandatory site visit: Scheduled for 22 June 2026; attendance must be confirmed by 16 June 2026.
• Submission portal: Tenders must be submitted via the eTenders platform, adhering to specific format rules.

7. Key dates & process

8. Contract terms that matter

Key contract terms include:

• Term: Initial duration of 2 years, with the possibility of two 12-month extensions.
• Payment terms: Payments will be made in accordance with the Services Contract.
• Key SLAs/KPIs: Not specified in the documents.
• Liquidated damages: Not specified in the documents.
• Termination clauses: Not specified in the documents.
• IP ownership: Not specified in the documents.
• Sub-contracting rules: Allowed, but a single entity must be designated as the Prime Contractor.
• Parent-company guarantee or bond requirements: Not specified in the documents.

9. Risks, red flags & unusuals

Potential risks and concerns include:

• The turnover requirement of €360,000 is relatively close to the estimated contract value of €180,000, which may limit participation from smaller firms.
• The requirement for past experience in similar services may disadvantage new entrants or smaller firms without a proven track record.
• The lack of specified SLAs/KPIs could lead to ambiguity in performance expectations.
• The contract's reliance on a single site (Moylish Campus) may limit the pool of eligible bidders who can provide the necessary services.

10. SME fit assessment

This tender is suitable for small to medium-sized enterprises (SMEs) with experience in hospitality and culinary services. Viable bidders should have:

• A proven track record in managing similar services, ideally with experience in educational settings.
• The capacity to meet insurance requirements and turnover thresholds.
• The ability to form consortia or subcontract to meet the tender requirements.
• An estimated bid preparation effort of several days, depending on the complexity of the submission.
• A moderate Pwin signal, as the tender does not specify incumbents or previous winners, but the competitive nature of the tender may favor established firms.

11. Where to dig deeper

• Source RFT filename: Request for Tender - Taste Training Kitchens and Restaurant Support Management Services.docx
• eTenders CFT ID: not specified
• Contact email: [email protected]
• Important attachments:
• Appendix 1: Requirements and Specifications
• Appendix 2: Pricing Schedule
• Appendix 3: Tenderer’s Statement