| Tender Management – Market Testing
This consultancy service incorporates the creation of a bespoke
individually written catering specification and tender document. We
are also increasingly involved in projects where we are asked to
simply broker a deal with selected catering companies known to us,
and who have demonstrated an ability to proactively and
professionally manage diverse food and associated services. Our key
objective is to assist client organisations in the assessment and
selection of the catering organisation most suitably qualified to
achieve the specified standard of performance. We incorporate both
financial and qualitative aspects within this service. There are two
key and important stages in any negotiation process.
Tender and Specification Preparation
Operational discussions will be organised between our consultants
and the relevant senior management within the client organisation.
These discussions are arranged to agree service requirements and
departmental policies, (e.g. instance service opening hours, margin
policy, capital expenditure forecasts etc). On agreement all
requirements are then incorporated within the Tender & Specification
Document. The specification and or negotiation will provide a secure
basis for future and ongoing service need and assures that any
tendering organisation can accurately price for the provision of the
specified services.
Evaluation of Tender Response
A specific management process is then introduced in order that
the whole service provision may be put through a commercial market
testing process. The agreed tender document can be provided direct
to the client or can be issued by Charter Catering Consultants Ltd
to the selected tendering organisations. Site visits to view the
facilities and answer any clarification criteria will be managed by
our consultants. On receipt of the tender responses (normally sealed
bid), a detailed analysis and report is prepared inclusive of
evaluation on each submission and executive summaries. Our
consultants will also manage the formal presentation aspects of the
shortlist stage of the tender process. Also incorporated is an
assessment of tendering companies' local operations to view quality
of food, evaluate presentation techniques and marketing ability.
Each service provider has strengths and weakness’ and can vary from
region to region such evaluation can therefore prove invaluable –
particularly if not announced in advance. |
