Canteen/catering services at DBSA — 5 year contract

Appointment of a credible service provider for canteen/catering services at DBSA canteen over a 5-year period. DBSA has varied canteen facilities and a culturally diverse staff. The service provider must operate the canteen, providing basic, nutritious, healthy and fresh meals for breakfast and lunch, including drinks and snacks, and ad-hoc catering on a quotation basis.

Compulsory briefing session: 4 September 2026 at 10:00 AM Johannesburg time, held online via Microsoft Teams. Closing date: 18 September 2026 at 23H55. Requests for clarification must be submitted by 15 September 2026 at 16:00 Johannesburg time. The tender offer validity period is 120 calendar days from the closing time.

Compulsory briefing session on 4 September 2026 at 10:00 AM Johannesburg time, held online via Microsoft Teams. Link provided in the tender document.

Queries and clarification requests must be directed to [email protected], quoting the RFP number. No telephonic queries will be answered. Complaints about the tendering process must be sent to [email protected].

Bids must be submitted electronically via a OneDrive link provided by DBSA. No physical, faxed, or emailed bids will be accepted. Bidders must request the submission link in writing from [email protected], quoting the RFP number. The bid must be uploaded using the correct bidder document and tender link; failure to do so is the bidder's responsibility. Bidders encountering system issues must provide evidence of attempted upload before the cut-off time. Late bids will be disqualified. Bids must be submitted on official forms and not re-typed. The submission must be split into two folders: Folder 1 for Pre-Qualifying and Functional Evaluation, and Folder 2 for Price/Financial Proposal. Compulsory returnable documents include: Part A (Invitation to Bid), Part B (Terms and Conditions), Part C (Checklist), Part D (Conditions of Tendering), Part E (Specifications), Annexure A (Price Proposal), Annexure B (SBD4 Declaration of Interest), Annexure C (SBD6.1 and B-BBEE certificate), Annexure D (CIPC registration), Annexure E (share certificates), Annexure F (consortium breakdown if applicable), Annexure G (supporting documents for pre-qualifying and functional criteria), Annexure H (General Conditions of Contract), and Annexure I (CSD Tax Compliance Status report). Failure to include all documents may result in disqualification.

Evaluation occurs in three stages. Stage 1: Administrative responsiveness test against pre-qualifying criteria. Bidders must submit in two folders, attend the compulsory briefing, provide a valid Health Certificate (Certificate of Acceptability) from the local municipality, provide certified qualifications for key staff (Executive Chef NQF Level 6, Site Manager NQF Level 5, Barista NQF Level 3, Cook NQF Level 5, First Aider accredited), and provide proof of an operational office in Gauteng (lease, municipal account, utility bill, title deed, or CIPC documentation). Failure to meet any pre-qualifier results in immediate disqualification. Stage 2: Technical/functional evaluation; bidders must score a minimum of 70 out of 100 to proceed. Stage 3: Price evaluation under PPPFA regulations; the bidder with the lowest overall price is recommended, unless DBSA exercises its right to cancel. Risk analysis and objective criteria may be applied, including cumulative order book, stalled projects, and DBSA discretion. Due diligence may be conducted on the preferred bidder.

The service provider will operate the DBSA canteen, providing breakfast and lunch, drinks, and snacks to approximately 800 employees, contractors, students, clients, and freelancers. Daily canteen users range from 200 to 300. Operating days are Monday to Friday, excluding weekends and public holidays, from 07:00 to 16:30. Breakfast is served from 07:30 to 10:00, lunch from 12:00 to 14:00, and the Health Bar and Coffee Shop operate from 07:00 to 15:30. The menu must include a variety of fresh, nutritious, and healthy options, including vegetarian choices, and must cater to diverse cultural, ethnic, and religious groups. The service provider must also provide ad-hoc catering for functions and meetings on a quotation basis, with prior written approval from DBSA. The provider must ensure facilities are clean and tidy, conduct monthly deep cleaning, and provide cleaning reports. DBSA will conduct unannounced hygiene audits every six months. The provider must supply adequate equipment, cutlery, and crockery. Minimum staffing requirements include: 1 Executive Chef, 1 Head Chef, 2 Cashiers, 1 Head Waiter, 5 Waiters, 1 Cook, 2 Baristas, 1 Junior Chef, 1 Main Kitchen Scullery, 1 Admin Staff, 1 Front Shop Assistant, 1 Site Manager, and 1 Stores.

The service provider must operate the canteen, providing breakfast, lunch, drinks, and snacks. The provider must also handle catering for functions and meetings when authorized, including sourcing and managing external service providers for audio-visual equipment, sound systems, staging, entertainment, guest speakers, and decorations. The provider must ensure facilities are clean and ready for use, and provide cleaning reports.

The bidder must provide certified qualifications for the proposed team: Executive Chef (NQF Level 6 in Professional Cookery, Culinary Arts, or Hospitality Management), Site Manager (NQF Level 5 in Hospitality Operations Management, Catering Management, or Food & Beverage Supervision), Barista (NQF Level 3 National Certificate in Food & Beverage Services or Barista Skills), Cook (NQF Level 5 in Professional Cookery or Culinary Arts), and First Aider (Accredited Occupational First Aid Certificate). Foreign qualifications must be subjected to SAQA.

The DBSA will conduct unannounced hygiene audits every six months through an independent firm. The findings will be discussed with the contractor for corrective measures. The service provider must ensure facilities are clean and tidy, conduct monthly deep cleaning, and provide cleaning reports. Canopy cleaning must be done quarterly and proof submitted to Facilities Management under SANS 1850:2014, at least every 6 months. A yearly fire certificate must be provided to Facilities Management.

Price proposal must be submitted in a separate folder (Folder 2) as per Annexure A. Pricing will be evaluated in the third stage. The recommended preferred bidder is the one with the lowest overall price. DBSA reserves the right to negotiate to ensure value for money. Bidders must notify DBSA of any pricing errors after submission.

Bidders must be registered on the Central Supplier Database (CSD) and submit the CSD summary report. A valid SARS Tax PIN must be provided. A valid letter of good standing for COIDA is required. A valid Health Certificate (Certificate of Acceptability) from the local municipality is a pre-qualifier. B-BBEE status level certificate or sworn affidavit must be submitted for preference points. Certified qualifications for key staff must be provided. Proof of an operational office in Gauteng Province is required. All bids must be in English and priced in South African Rand.

Compliance with Food Handlers Regulations, Occupational Health and Safety Act, Foodstuffs, Cosmetics and Disinfectants Act, and National Health Act is required. A valid Health Certificate (Certificate of Acceptability) from the local municipality is a pre-qualifier. The service provider must comply with all relevant local authority by-laws regarding trading licenses.

Compliance with the National Environmental Management: Waste Act is required. The DBSA is responsible for the safe disposal of oil.

The bid is subject to the General Conditions of Contract (GCC) and any special conditions. The tender offer validity period is 120 days. Bidders must accept validity extensions or be excluded. The DBSA reserves the right to cancel the RFP, negotiate, and award in part or whole. Bids must not be conditional on board approval, due diligence, regulatory approval, or third-party consent. Bidders must not engage in collusion or anti-competitive conduct. The DBSA may disqualify bidders for improper assistance, fraud, or corruption. The DBSA may conduct due diligence on the preferred bidder, including financial stability, performance history, and reputational risk.

Pre-qualifying criteria include: submission in two folders (Folder 1: Prequalifying & Functionality, Folder 2: Price), attendance of compulsory briefing, valid Health Certificate (Certificate of Acceptability) from local municipality, certified qualifications for key staff (Executive Chef NQF Level 6, Site Manager NQF Level 5, Barista NQF Level 3, Cook NQF Level 5, First Aider accredited), and operational office within Gauteng Province with proof (lease, municipal account, utility bill, title deed, or CIPC documentation).

Evaluation process: Stage 1 - administrative responsiveness (pre-qualifying criteria); Stage 2 - technical/functional evaluation with minimum score of 70 out of 100; Stage 3 - price evaluation under PPPFA. Risk analysis and objective criteria may be applied, including cumulative order book, stalled projects, and DBSA discretion. Due diligence may be conducted on preferred bidder.

The tender is for the appointment of a service provider to run the DBSA canteen and provide catering services over a 5-year period. The pricing schedule covers a wide range of food and beverage items, lunch meals, and event catering options.

{"name":null,"email":null,"phone":null,"department":"Price (Incl. DESCRIPTION Unit Price (Excl. VAT) Comments","address":null}

Returnable documents: bidders must submit the completed pricing schedules (Annexure A, B(2), C(2), D(2), E(2)) and any other forms required by the RFP. All pricing must be in South African Rand, VAT excluded and included as indicated. Bids must be submitted before the closing time on the closing date.

No eligibility criteria or evaluation scoring split is specified in the available document. Bidders should refer to the full RFP for evaluation methodology.

The service provider will operate the DBSA canteen and provide catering services over a 5-year period. The pricing schedule covers the following categories:

• Buffet breakfast (with and without cereals)
• Sandwiches (toasted or plain) with various fillings (cheese, ham, bacon, egg, chicken mayo, tuna, mince, etc.)
• Rolls (roast beef, cheese, ham, etc.)
• Burgers (hamburger, cheeseburger, egg, bacon, chicken, dagwood)
• Fries (regular chips, Russian)
• Soft drinks (330ml and 500ml), fruit juices, energy drinks, mineral water
• Hot beverages (filter coffee, tea, hot chocolate, espresso)
• Pastries and cakes (cake slice, pastries, muffins, croissants, scones)
• Other items: soup, yoghurt, fruit salad, fruit platter, sweets, chocolates, chips, biltong, popcorn, peanuts
• Lunch meals: Meal of the Day (2 proteins, 1 starch, 2 veggies), Chef's Special (1 protein, 1 starch, 2 veggies), vegetarian meal, and individual protein options (fish, chicken quarter, beef steak 350g, lamb chops 200g, pork chops 200g, stews/curries 200g)
• Catering services for events: six options with different lead times (1 to 12 working hours) covering tea/coffee/water, biscuits, sandwiches, pastries, cold drinks, and finger lunches (standard or executive)
• Staff compliment: bidders must propose staffing for the refectory (cashiers, waiters, head waiter), health bar (chef), main kitchen (chefs, scullery, executive chef, cooks), site manager, administration, and front-of-house (waiters, coffee barista)

Bidders must complete the costing model in Annexure E(2) providing monthly and annual fees (VAT excluded) for each category: breakfast and other, lunch meals, catering services, staff compliment, and other. The total cost per month must include delivery service and associated indirect costs (administrative, fuel surcharges, insurance, communication). Annual cost escalation must be based on the Consumer Price Index (CPI); any price adjustments must be justified with the applicable CPI rate.

No specific compliance requirements are stated in the source. Bidders should refer to the full RFP for any mandatory requirements (e.g., CSD registration, tax clearance, B-BBEE).

The contract period is 5 years. Annual fees must be provided for each year (Year 1 to Year 5) and the total over 5 years (VAT excluded and included). The total cost per month must include delivery and indirect costs. Annual cost escalation must be based on the Consumer Price Index (CPI); any price adjustments must be justified with the applicable CPI rate.

The project covers canteen facilities services at DBSA, with the risk assessment compiled by Sne Sithole.

Closing date: 29 August 2025.

No eligibility criteria specified

The project covers canteen facilities services at DBSA, including food and meat handling, preparation and storage, equipment use during food preparation, cleaning and use of chemicals, general canteen operations, waste management and pest control. The risk assessment identifies key hazards and required controls for each activity.

No specific requirements found

The risk assessment identifies key hazards and required controls for canteen operations. For food and meat handling, preparation and storage, the main risks are cross-contamination, poor personal hygiene, foodborne illness, improper cooking temperatures, power failure affecting cold storage, food poisoning, non-compliance with the Meat Safety Act, and legal penalties. Required controls include training employees in proper food handling techniques, conducting medicals for food handlers, ensuring correct PPE use, completing a task-specific HIRA before work, providing handwashing stations, and maintaining cold storage. For equipment use during food preparation, risks include burns from hot surfaces, knife injuries, cuts and lacerations. Controls include training on knife and hot surface hazards, using cut-resistant gloves, heat-resistant tools, and warning signs. For cleaning and chemicals, risks include exposure to disinfectants, eye irritation, inhalation, and skin irritation. Controls include proper refill methods, MSDS training, PPE such as gloves and face shields, task-specific HIRA, hygiene protocols, and adherence to MSDS emergency instructions. For general canteen operations, risks include slips, trips, falls, and fire. Controls include immediate spill cleaning, non-slip shoes, fire extinguisher training, fire detection systems, serviced fire equipment, fire drills, and non-slip flooring. For legal and compliance, risks include non-compliance with acts and regulations, fines, closure, and reputational loss. Controls include following relevant acts, training on manual handling and ergonomics, conducting daily, weekly and monthly inspections, and ensuring compliance certificates. For waste management, risks include improper disposal of food waste, pest infestation, health hazards, biohazards, and contamination. Controls include daily bin disposal, sealed bins, proper labeling and segregation, and pest control.

Environmental risk for waste management is rated low at 3%. Controls include proper labeling and segregation of waste, and pest control measures.