Information de base

Numéro de référence

0000206658

Organisation émettrice

Freshwater Fish Marketing Corporation

Type d’appel d’offres

DDP - Demande de proposition (Formel)

Numéro d’appel d’offres

CAF-2021

Titre

Cafeteria / Food Services

Code d’identité d’origine

PP.CO.Man..1107253.C109768

Types d’accord

Appel d’offres ouvert (AOO)

Aucun

Détails

Emplacement

Canada, Manitoba

Point de livraison

1199 Plessis Road, Winnipeg MB R2C 3L4

Type d’achat

Durée: 3 ans
Option: Either party can terminate with 60 days notice

Description

DETAILED RESPONSE REQUIREMENTS

Health

Acquire all required permits and licenses for the operation of the cafeteria at the Vendors expense.
Daily cleaning in the food preparation, food serving and general kitchen areas, including all equipment, floor, counter tops and tables/chairs in the dining area. The premises, equipment and facility shall be maintained throughout the contract period in a condition satisfactory to FFMC administration and in compliance to provincial and City of Winnipeg sanitation codes.
Observe the program for recycling as per the procedures of FFMC.
The Vendor will work with the administration of FFMC, as necessary, to address any food allergy concerns.
The Vendor shall insure that all of the Vendors employees engage in proper and food handling techniques and shall wear appropriate clothing, including white coats and hair nets at all times. All Vendors employees shall wear proper and safe foot wear.
The Vendor agrees that all of its employees will abide by FFMC rules and policies with respect to Health and Safety, building access and behavior while on FFMC property.

Employees

Hiring, training and supervision of all cafeteria employees.
Ensure that employees have attended Safe Food Handling training.
Ensure that employees receive Standard First Aid and WHMIS training.
The Vendor shall at its own expense, provide through the Workers’ Compensation Board, a workers benefits program for their employees and shall provide FFMC with written confirmation of this coverage.
The Vendor shall provide fully trained, competent and well groomed personnel to insure cafeteria services are provided in a professional and competent manner. Such personnel are the sole responsibility of the Vendor who shall be solely responsible for their wages, benefits and all related deductions and assessments including those under The Workers Compensation Act. The supplier agrees to Indemnify and hold harmless FFMC for any injury redeemed by any of the Vendors employees while on FFMC property.

Insurance

The Vendor shall at its own expense, take out and maintain during the terms of and any renewal terms of the agreement comprehensive general liability insurance against claims for personal injury, death or property damage arising out of, from or by reason of any matter relating to the provisions of food services, a minimum amount of $2,000,000.00 per occurrence, which policy of insurance shall name FFMC as an additional name insured. The Vendor shall provide FFMC with written confirmation of the insurance policy from the Vendors insurer with at least the coverage set out above.
The Vendor shall provide adequate fire and theft insurance to cover its supplies and property, including money which may, at any time, be on FFMC property.
The Vendor agrees to indemnify and hold harmless FFMC for any damage, or losses to FFMC or any of its employees, customers, or suppliers caused by acts or omissions of the Vendor or any of its employees.

Special Events

FFMC agrees to allow the Vendor to provide both non-exclusive catering and vending services upon the FFMC’s premises.
The Vendor will be given consideration for the provision of catering to special events as required by FFMC. Proposed services will be expected to be competitive with other catering services in price, serving size and quality. FFMC reserves the right to select other catering services at their own discretion.
FFMC will allow the Vendor to prepare food stuffs in the kitchen during the normal operating hours of the cafeteria for the purpose of catering to outside clientele. If food preparation is to occur outside of the normal operating hours prior approval must be obtained from management of FFMC. Priority is given to FFMC employees at all times and hours.

Equipment

FFMC will provide suitable space for the kitchen and food preparation area and kitchen equipment as may be mutually agreed upon by FFMC and Vendor.
The Vendor will maintain this space and equipment in a clean and operational manner and shall inform FFMC immediately of any operation problems. FFMC shall arrange for any necessary repairs to the equipment or space to be carried out in a timely and orderly fashion.
The Vendor will insure FFMC will always have a key for any doors or locks on its equipment in the Kitchen and Food preparation space.
All vending machines will be supplied by the Vendor and are the responsibility of the Vendor from maintenance and repair standpoint. All refunds from vending machines must be resolved upon notification by any patron using vending machine.
The vendor will supply any and all specialized equipment at their own expense.
A list of equipment and supplies will be attached.

Hours of Operation

The Vendor will cater to the hours of operation from 6 a.m. to 11 p.m., Monday to Friday and 6 a.m. to 11 p.m. on Saturday and Sunday when the plant is operating. There is a Midnight shift that requires a meal program.

Menus and Prices

Detailed price/portion list for all items/categories. A listing of FFMC equipment and pictures will be available if required for planning your menu. Contact Facility Manager or Purchasing to obtain.
A sample 2-week cyclical menu plan.
Actual portion-size control chart to be used by cafeteria staff.

Recycling

Vendor shall abide by the rules and regulations set out for solid-waste management by each municipal unit. Vendor must provide due diligence to the practices of recycling and composting through the provision of recyclable or environmentally-friendly materials. In areas where composting is available, the Vendor will be expected to comply. Provide your company’

Inventory

The successful Vendor shall acknowledge receipt of certain supplies set forth in a joint inventory. The successful Vendor shall acknowledge receipt of china, glassware, flatware, kitchenware, trays. Utensils and other small wares set forth under joint inventory. The successful Vendor is solely responsible for maintaining the inventory levels of these items and the replacement of lost or damaged items.
FFMC will provide furniture, fixtures and equipment owned by it and used by the successful Vendor in the facilities provided. Ownership of all property furnished by FFMC shall remain with FFMC.

Responsibilities of FFMC

Provide gas, electricity and water required for the provision of food service.
Be responsible for repairs and maintenance to equipment owned by FFMC.
Provide an area for storage of garbage and removal of garbage from this area.
Provision of custodial services for routine cleaning of floors, walls, windows – dining location only – refer to point # 1.
Making the food service provider aware of any changes of policy of FFMC.

Evaluation

Proposals will be evaluated based on the bidder’s ability to meet all requirements of this FFP.
The following criteria will be considered.
50% Menus and Prices: A complete list of the food, portion size and prices, including a 2 week cyclical menu plan.
25% Hours of operation. Detailed plan for full hours of operation. Meal plan for midnights.
15% Vending services made available
10% Recycling and Waste management.

Site Visitation Information

Vendors will be expected to visit the site to familiarize themselves with existing facilities.
Interested Vendors may contact Facility Manager.

DELIVERABLES
The successful Vendor will be responsible for providing and serving a wholesome, high quality food for the employees of FFMC.
The Vendor with FFMC will set a mutual menu and pricing for the duration of agreed upon term.

Afficher davantage

Dates

Publication

2021-08-17 15h34:03 HAC

Intention de soumissionner

Requis

Date limite pour soumettre l’intention

2021-09-01 00h00:00 HAC

Échéance de la réception des questions

2021-08-30 00h00:00 HAC

Questions sont soumises en ligne

Oui

Date de fermeture

2021-09-24 16h30:00 HAC

Visite sur les lieux

2021-08-26 09h00:00 HAC

Information du contact

Facility Manager

204-984-4387

martino@freshwaterfish.com

Plant Director

204-984-1008

dawnk@freshwaterfish.com

Événements pré-soumission

Type d’événement

Visite sur les lieux

Présence

Obligatoire

Date d’événement

2021-08-26 09h00:00 HAC

Lieu

1199 Plessis Road, Winnipeg MB, R2C 3L4
Note d’événement
1. Site Visitation Information
Vendors will be expected to visit the site to familiarize themselves with existing facilities.
Interested Vendors to contact Facility Manager.
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Processus de soumission

Type de soumission

Soumission électronique ou physique

Enveloppe 1 - Identity & Proposal

Fixation des prix

Aucun prix dans cette enveloppe

Liste de documents de la soumission

Nom de l’item	Description	Obligatoire	Limité à un fichier
Bid Documents	Documents defining the proposal	Oui	Non
Aucune entrée

Enveloppe 2 - Pricing

Fixation des prix

Dans un document attaché

Liste de documents de la soumission

Nom de l’item	Description	Obligatoire	Limité à un fichier
Bid Documents	Documents defining the proposal	Oui	Non
Aucune entrée

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