This Tender Has Expired

CEF (Pty) Ltd seeks a service provider to manage canteen services at CEF House, Upper Grayston Office Park, Sandton, for 5 years. The canteen serves ~100 staff daily, operating 07:00-16:00 (Monday-Friday). Goal: Increase food service participation, promote healthy lifestyles, and support sustainability. Services include breakfast, lunch, snacks, beverages, and ad-hoc catering for meetings/functions. Full-risk basis: service provider bears all costs/risks (profit/loss, stock, cash control). No subsidy or management fee from CEF; minimal service fee payable by provider (negotiated). Space: 150 sqm rental basis. Equipment: Provider maintains own; CEF maintains its own on fair wear-and-tear. Bidder must have 5+ years’ experience in canteen/catering/restaurant services.

Closing date: 25 May 2026 at 12:00. Non-compulsory site visit/briefing: 19 May 2026 at 12:00 via Microsoft Teams (Meeting ID: 335 865 750 461 103, Passcode: zy9Nf3ic). Validity period for bids: 90 days from closing date.

SCM/Procurement enquiries: Wellem Skhosana, Email: [email protected], Phone: 010 201 4793. Submission email: [email protected]. Address: CEF House, Block C, Upper Grayston Office Park, 152 Ann Crescent Avenue, Strathavon, Sandton, 2146. Fax: +27 010 201-4900.

Submit proposals via email to [email protected] by 25 May 2026 at 12:00. Late submissions will be disqualified. Mandatory returnable documents: Pricing/Quotation, Valid B-BBEE Verification Certificate or affidavit, SBD 1 (Invitation to Bid), SBD 4 (Bidder’s Disclosure), SBD 6.1 (Preference Points Claim Form), Proof of Central Supplier Database (CSD) registration. Failure to submit any mandatory document will result in disqualification. Do not include references to other quotations. Additional conditions must be in an enclosed letter. No canvassing of CEF employees is permitted between closing date and award. Bids must be submitted on official forms provided or as prescribed in the bid document.

Evaluation follows a 4-phase process: Phase 1 (Mandatory Requirements): Non-compliance with any of the following will lead to disqualification - Head Chef must have a Bachelor’s Degree in Culinary Arts (NQF 7) and SA Chefs Association Certification; Sous Chef must have Occupational Certificate: Chef/Level 5 (SAQA ID 101697); Company must have valid SACA affiliation and COIDA registration. Phase 2 (Technical Evaluation): Minimum 70% threshold required. Criteria: Company experience in industry (20%), Reference letters (20%), Key personnel CVs (15% Head Chef, 15% Sous Chef), Business Proposal (30%). Phase 3 (Food Presentation and Tasting): Minimum 50 points required to proceed. Phase 4 (80/20 Preference Point System): Price (80 points) + Specific Goals (20 points). Formula for price: PS = 80*(1 + (Pt - Pmin)/Pmin). Specific Goals points: HDI (51%+ black ownership) = 10, Women (51%+ ownership) = 5, Youth (51%+ ownership) = 3, Disability (10%+ ownership) = 2. Highest total points wins; ties broken by specific goals, then by lot. Failure to submit valid B-BBEE proof results in 0 points for specific goals.

Scope: Provide canteen and catering services at CEF House, Upper Grayston Office Park, Sandton, for 5 years (no renewal option). Services: Daily breakfast (07:00-11:30) and lunch (12:00-15:00) for ~100 staff, visitors, and tenants. Includes hot/cold meals, snacks, non-alcoholic beverages, and over-the-counter snack shop (chocolates, crisps, soft drinks, juices). Ad-hoc catering for meetings, functions, and events (on-site/off-site). Canteen operates 07:00-16:00, Monday-Friday (excluding public holidays). Full-risk basis: no subsidy or management fee from CEF; service provider pays minimal service fee (negotiated). Responsibilities: Hygiene maintenance and cleaning, competitive pricing, weekly menu variety, vegetarian/religious/ethnic meal options, efficient order handling, food preparation/presentation, quality monitoring, waste removal, and hygiene audits. Equipment: Service provider maintains own equipment; CEF maintains its own equipment on fair wear-and-tear basis. Preparation area (no cooking facilities) exclusively for CEF personnel/guests. Space: 150 sqm rental basis. Bidder must have 5+ years’ experience in canteen/catering/restaurant services.

Pricing: All-inclusive fixed prices in ZAR, including VAT and all applicable taxes. Pricing schedule must cover full scope for 5 years (Year 1 to Year 5) via Annexure A (Pricing Schedule). Payment terms: CEF pays for ad-hoc catering orders per standard terms; staff pay service provider directly for daily meals (cash basis). Validity period: 90 days from closing date. No subsidy or management fee payable by CEF. Contract is income-generating; pricing formula for evaluation: PS = 80*(1 + (Pt - Pmax)/Pmax).

Mandatory: Valid Tax Compliance PIN (SARS) or CSD registration number. Proof of Central Supplier Database (CSD) registration. Completed SBD forms: SBD 1 (Invitation to Bid), SBD 4 (Bidder’s Disclosure), SBD 6.1 (Preference Points Claim Form). Valid B-BBEE Verification Certificate or affidavit (for specific goals). COIDA registration. SACA (South African Chefs Association) affiliation for company. Head Chef: Bachelor’s Degree in Culinary Arts (NQF 7) + SACA Certification. Sous Chef: Occupational Certificate: Chef/Level 5 (SAQA ID 101697). No bids accepted from state employees, companies with state-employed directors/members, or restricted suppliers. Security screening by SSA may apply. Bidder must not be listed in the Register for Tender Defaulters or List of Restricted Suppliers.

4-Phase Evaluation: Phase 1 (Mandatory): Non-compliance with any of the following will lead to disqualification - Head Chef (NQF 7 + SACA Certification), Sous Chef (Level 5 SAQA ID 101697), Company SACA affiliation, COIDA registration. Phase 2 (Technical): Minimum 70% threshold. Criteria: Company experience (20%), Reference letters (20%), Key personnel CVs (15% Head Chef, 15% Sous Chef), Business Proposal (30%). Phase 3 (Food Tasting): Minimum 50 points required. Phase 4 (80/20): Price (80 points) + Specific Goals (20 points). Formula for price: PS = 80*(1 + (Pt - Pmax)/Pmax). Specific Goals: HDI (51%+ black ownership) = 10, Women (51%+ ownership) = 5, Youth (51%+ ownership) = 3, Disability (10%+ ownership) = 2. Highest total points wins; ties broken by specific goals, then by lot.