Cardinal Griffin Catholic College - Tender for Catering Services

The successful tenderer will be required to provide catering services at Cardinal Griffin Catholic College. The new contract will commence on 1.8.2016, for an initial 3-year term with the option of an additional 2 x 1 year extensions. Eight staff are currently employed by the incumbent contractor to manage and oversee the catering service and therefore TUPE regulations will apply to this contract. The current value of the contract is approximately 95 000 GBP per annum. Cardinal Griffin Catholic College wishes to offer a balanced and healthy menu to pupils which fully meets the requirements of the School Food Standards, but offers pupils tasty menu options which are exciting and interesting. The menu should be based on the use of fresh ingredients and bakery products. Where possible the School would like to see ingredients sourced locally (within a 20 mile radius of the School) and sustainably, details of how this will be achieved should be sent with your submission. The School is also looking for a supplier who will work with pupils and leadership on the development of menus, actively seeking feedback and responding to it. A positive and entrepreneurial attitude to new opportunities and suggestions is highly desirable. The School currently operates a breakfast, break and lunch service with a different service offering at each time of the day. The School is open to suggestions as to how to expedite the service and flow of pupils through the service points. The School also operates an AstroTurf pitch out of school hours and is interested in proposals which might incorporate this as a point of sale to increase revenues, particularly at weekends when it can be busy. Any proposals should incorporate the principle of shared risk in terms of investments made. The School currently has around 90 pupils who are eligible for Free School Meals. The School has a well-equipped production kitchen. The School does not anticipate the need for any financial investment in the kitchen, but would be looking for advice and discussion regarding any requirements and decide how and who pays for it.