School catering services

Description

The successful tenderer will be required to provide catering services at Shirebrook Academy and Stubbin Wood School. Stubbin Wood School Primary and Secondary departments are on a co-located site with Shirebrook Academy. Stubbin Wood is an Area Special School for both boys and girls from 2 to 19 years of age. The Schools currently share the catering facilities, with the meals for Stubbin Wood School Primary pupils being prepared in the main facility in Shirebrook Academy and transported via a short, interconnecting corridor, to the dining area within Stubbin Wood School where it is served ‘family service’ style. Stubbin Wood School Secondary and 6th Form pupils attend the first sitting in the main dining area within Shirebrook Academy, where they gain valuable life skills in the self-serve facility. The tender project is seeking to appoint a Contractor whose initiative and innovation will be welcomed for the provision of services within the existing facilities for the 792 students on roll at Shirebrook Academy and the 180 teaching and support staff, and the current 120 students on roll at Stubbin Wood School and the 65 teaching and support staff, with a focus on exciting new food concepts to satisfy a wide range of pupil tastes and dietary requirements. The Schools would wish the successful contractor to review the current range of services offered and make recommendations accordingly. The contract will commence on 8.4.2017 and will operate as a Guaranteed Performance Contract, with the successful Contractor offering the Schools a guaranteed cost per annum for the provision of catering services. Sovereignty of the meal tariff is to remain with the Schools for the duration of this contract. Each School year is based on a calendar of 195 days. 5 days are to be used for staff professional development which means that Schools will be open to receive students for the legal minimum of 190 days. The contract offered covers the scope for the provision of all catering services within the Schools, which currently includes breakfast, morning break and lunch and all hospitality and free issue requirements. Free School Meals and hospitality will be charged based on consumption and at net food cost. Whilst the Schools prioritise value for money as a key objective of the competitive tender process, the Governing Body is not obliged to accept the lowest price. Shirebrook Academy 2016 / 2017: Student Cash Sales: 141 363 GBP; Staff Cash Sales: 4 582 GBP; FSM: 39 991 GBP; Hospitality: 2 774 GBP; Total: 188 710 GBP. Stubbin Wood School 2016 / 2017: Student Cash Sales: 12 417 GBP; FSM: 11 387 GBP; Hospitality: 268 GBP; Total: 24 072 GBP. The Schools expect the successful contractor to enable the continued development of catering, through the provision of an innovative, healthy food service, with fresh, seasonal, locally sourced ingredients being prepared on-site. The Schools expect the successful tenderer to evidence, through their bid, how they shall support and complement its values and support the principles of Keeping Children Safe in Education. The Schools believe that success should be celebrated and that pupils should enjoy their time at School; if lessons are stimulating and challenging then students will love learning. Much time therefore is spent reviewing and planning schemes of work to ensure that they are differentiated to meet the needs of all students. As a result, the Schools are very enthusiastic curriculum link proposals and would welcome the input of the successful Contractor. As Schools who are continually seeking ways to improve and develop the ethos and environment for students and staff, to give them the facilities they deserve and need to meet the challenges of the 21st Century, any consideration regarding inward capital investment as part of the Contractor's tender submission would be welcomed. The Schools would wish for the Contractor to look at making this investment within the existing dining areas, with attention being given to counter layouts and furnishings and the implementation of a procedure that would assist in producing a reduction of current queuing times. The Schools' objectives: — To increase the standards of fresh food provision; — To increase the standard of service for all customers; — To receive a consistently high quality catering provision; — To generate an improved dining environment for all students; — To receive proactive management support for the catering staff; — To hold regular review meetings with the successful contractor; — To achieve overall value for money.