Market for the supply of foodstuffs, non-food products, kitchen management support services and software for managing the production of meals and orders according to the principle of a fixed cost per type of service
A structured breakdown of scope, eligibility requirements, submission steps, and key conditions — extracted directly from the official notice.
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Contract Description
Purpose of supplies: Market for the supply of foodstuffs, non-food products, kitchen management support services and software for managing the production of meals and orders according to the principle of fixed cost by type of service with the exception of single treats and drinks. Market for the supply of foodstuffs, non-food products and technical assistance to staff with a view to preparing meals: - for cold and/or hot delivery, - in the central kitchen of the Rochefort CPAS, - with service in the restaurant and/or in rooms of the MRS "Résidence Préhyr", - for all meals of the MRS "Résidence Préhyr", meals delivered to home by cold delivery, meals for third party users. To do this, the successful bidder must offer services to effectively and practically assist the kitchen, and this at all stages of the operation of catering activities. These services must make it possible to achieve the optimal level of quality and maintain it over time, in particular through: • the optimization of purchases of foodstuffs and food products: selection of quality products, short circuit, organic, including in particular meat produced within an 80km radius in the Walloon region as well as for the supply of breads from local artisan bakers/pastry chefs, • the provision of efficient and user-friendly computer management software, • the provision of a computer catalog of standardized recipes adaptable to everyone's constraints, • the implementation of efficient management tools and indicators, • control of production costs, • assistance in the development of menus and dietary variations based on cycles while respecting the four seasons, • the formalization of production techniques adapted to the kitchen, • the improvement of the skills of kitchen staff. • The contribution to developing more sustainable food choices, • respect for the s