Appointment of panel for professional catering services – 36 months – gauteng tender

Closing date: 28 August 2026 at 12h00. Compulsory briefing session: 14 August 2026, 10:00–12:00, at TASEZ Central Hub Manitoba, The Willows 340-Jr, Pretoria, 0081. Last date for clarification questions: 21 August 2026. Tender documents available for collection from 07 August 2026 at www.tasez.co.za.

SCM enquiries: SCM Office, phone 012 940 6378, email [email protected]. Document collection queries: Ms Lucia Buda, email [email protected]. Submission address: The Procurement Officer, Tshwane Automotive Special Economic Zone, Building 21, CSIR, Meiring Naudé Road, Brummeria, Pretoria (Gauteng).

Submissions must be hand-delivered to the tender box at the TASEZ Main Gate, Building 21, CSIR Campus, Meiring Naudé Road, Pretoria, 0184, marked "For attention: Supply Chain Management" with the RFP number. One original of the completed RFP document must be placed in a sealed envelope endorsed with the tender description, closing date and time, company name, and return address. A scanned copy of the signed hardcopy must be saved on a flash disk and secured in the file. Electronic submissions are not allowed; bids by telegram, telex, email, facsimile, or similar medium will not be considered. Bids must be in the tender box by 12h00 on 28 August 2026; late bids are not considered. Bidders must initial each page of the RFP document at the bottom right. Amended bids may be submitted in an envelope marked "Amendment to bid" before closing. All documentation must be in English. Returnable forms include SBD 1 (Invitation to Bid), SBD 4 (Declaration of Interest), SBD 6.1 (Preference Points Claim), SBD 6.2 (Local Content Declaration), CIPC registration, valid Tax PIN, B-BBEE certificate or sworn affidavit, and a valid CSD report not older than three months. Failure to submit all completed and signed returnables may render the bid non-responsive and disqualified.

Evaluation proceeds in three stages. Stage 1 – Administrative Requirements: compliance check with no points; includes CIPC registration, valid Tax Clearance/Tax PIN, valid CSD report (not older than three months), valid Letter of Good Standing from the Department of Labour or RMA, valid B-BBEE certificate (sworn affidavit for EME, SANAS accredited for QSE), and fully signed SBD 1, SBD 4, SBD 6.1, and SBD 6.2. Stage 2 – Mandatory Requirements: must include SBD 4, a valid Certificate of Acceptability for food premises issued by the City of Tshwane, proof of location in Tshwane (ward councillor letter, utility bill, or municipal letter), and a valid letter of good standing with the Compensation Fund or licensed compensation insurer. Only bidders meeting mandatory requirements proceed to functionality. Stage 3 – Technical/Functionality Evaluation: minimum threshold of 70 points out of 100 to proceed. Scoring: Company Experience (max 30 points) – 5 reference letters = 30, 4 = 20, 3 = 15, 2 = 10, none = 0; reference letters must be on client letterhead, within the last six years, and include client name, nature of services, duration, year awarded/completed, and contact details. Qualifications of key personnel (max 20 points) – national diploma in professional cooking = 20, certificate in food preparation/cooking or culinary arts = 15, no qualification = 0. Experience of key personnel (max 30 points) – 5+ years = 30, 3-4 years = 20, 1-2 years = 10, less than 1 year = 5, none = 0. Methodology (max 20 points) – must address order taking and lead time, meal preparation, food and hygiene management, delivery, resources, and waste management; good understanding = 20, satisfactory = 15, poor = 0. Stage 4 – Price and B-BBEE: evaluated on the 80/20 principle; risk assessment conducted on the top three bidders.

TASEZ seeks to appoint a panel of catering service providers for a period of 36 months on a need basis. Services include preparing, supplying, and delivering meals (breakfast, lunch, dinner, snacks) for official TASEZ functions, and removing and safely disposing of food and packaging waste. Providers must accommodate dietary requirements including vegetarian, vegan, halal, kosher, and allergen-free options. Required resources: food preparation premises with a valid certificate of acceptability from the City of Tshwane, transportation, a key contact person to receive orders, a professional cook to propose and prepare meals, cooking and serving staff, and sufficient serving equipment. Compliance with the Foodstuffs, Cosmetics and Disinfectants Act, 1972; Occupational Health and Safety Act, 1993; Compensation for Occupational Injuries and Diseases Act, 1993; National Environmental Management: Waste Act, 1998. Food handlers must hold valid medical fitness certificates. Breakfast and morning tea: R131.25 per person; lunch: R236.25 per person; rates subject to CPI escalation for years 2 and 3. Lunch service between 12h30 and 14h00; food must be kept warm using burners or food warmers and served in chafing dishes, not plastic containers. Lunch per person includes two meats (red and white), two starches, two vegetables, two salads including a Greek salad, one canned soft drink or juice, and bottled water. Pork must be served separately and labelled. Sandwiches presented in open trays covered with foil or cling wrap or on platters.

Bidders must provide a methodology based on the scope of work detailing how the service provider will: take orders including the lead time required when the order is placed; prepare meals in accordance with the specification once the order is placed; manage food and hygiene; deliver the order; provide the resources required to prepare, deliver, and serve meals; and manage waste. Scoring: good understanding of the scope of work and catering industry = 20 points; satisfactory understanding = 15 points; poor understanding = 0 points. The methodology is worth 20 points out of the 100-point functionality threshold.

Company Experience (max 30 points): verifiable and signed reference letters from previous clients for catering services provided within the last six years. 5 reference letters = 30 points, 4 = 20, 3 = 15, 2 = 10, none = 0. Reference letters must be on client letterhead and include client name, nature of services, duration of contract, year awarded and completed, and client contact details. Qualifications of key personnel (max 20 points): cook must hold a national diploma in professional cooking (20 points) or a certificate in food preparation and cooking or culinary arts (15 points); no qualification = 0. Experience of key personnel (max 30 points): cook with 5+ years experience in dietary field or cooking career = 30 points, 3-4 years = 20, 1-2 years = 10, less than 1 year = 5, none = 0. Detailed CVs must be provided.

Bidders are appointed at approved TASEZ catering cost rates: Breakfast and Morning Tea – R131.25 per person; Lunch – R236.25 per person. Both rates are subject to CPI-based escalation for year 2 and year 3. The pricing schedule must be fully completed; an incomplete price list renders the bid non-responsive. The bid is evaluated on the 80/20 preference point system. Bidders must state the total bid price inclusive of VAT in the Form of Offer and Acceptance. TASEZ may review pricing for market-relatedness and may negotiate with the preferred bidder. Bidders bear all costs of preparing and submitting the bid.

Mandatory compliance requirements: valid Certificate of Acceptability for food premises issued by the City of Tshwane; proof of location in Tshwane (ward councillor letter, utility bill, or municipal letter); valid letter of good standing with the Compensation Fund or licensed compensation insurer. Bidders must be registered on the Central Supplier Database (CSD) with a report not older than three months. Tax compliance: valid Tax PIN or TCS certificate; where no TCS PIN is available, a CSD report must be provided. Joint ventures/consortia must submit separate TCS certificates/PINs/CSD reports for each party. B-BBEE: minimum status level of contributor 3 or higher. EMEs with turnover below R3 million may submit a sworn affidavit; QSEs with at least 51% black shareholding and EMEs with turnover above R3 million must submit a SANAS-accredited B-BBEE verification certificate. Generic entities (turnover over R50 million) must comply with 30% SMME involvement. Bidders must not be persons in the service of the state, nor have directors who are. Bidders must submit CIPC registration documents, a valid B-BBEE certificate or sworn affidavit, and completed SBD 1, SBD 4, SBD 6.1, and SBD 6.2 forms. Joint ventures must submit individual and consolidated B-BBEE certificates, a letter of intent, and a letter of authority to sign.

Compliance with the Occupational Health and Safety Act, 1993 is required. Food handlers must hold valid medical fitness certificates. The service provider must comply with the Compensation for Occupational Injuries and Diseases Act, 1993, and must hold a valid letter of good standing with the Compensation Fund or a licensed compensation insurer. Food preparation premises must have a valid certificate of acceptability from the City of Tshwane.

Compliance with the National Environmental Management: Waste Act, 1998 is required. Service providers must remove and safely dispose of food and packaging waste generated during events. Waste management is a component of the methodology evaluation.

The contract will be for a period of 36 months. The successful bidder will be required to sign a written contract form (SBD 7). Contract conditions will be based on a Service Level Agreement (SLA). The General Conditions of Contract (GCC) form part of the tender and remain binding whether or not returned or initialled. The bid is subject to the Preferential Procurement Policy Framework Act, 2000 and the Preferential Procurement Regulations, 2017. TASEZ reserves the right to amend bid conditions, validity period, specifications, or extend the closing date before closing. TASEZ may award the bid as a whole or in part without furnishing reasons, and may conduct site visits to verify information. Bidders must not change any bid conditions unless agreed in writing and approved by TASEZ. The bidder must within 3 weeks of receiving a completed copy of the agreement arrange delivery of any securities, bonds, guarantees, proof of insurance, and other documentation required by the contract. Failure to fulfil these obligations constitutes repudiation of the agreement. The agreement comes into effect when the bidder receives a fully completed original copy; the bidder has five working days to notify the employer in writing of any reason for non-acceptance.

The bid evaluation process consists of three stages: Stage 1 – Administrative Requirements (compliance check, no points); Stage 2 – Mandatory Requirements (must include SBD 4, valid Certificate of Acceptability for food premises, proof of location in Tshwane, and valid letter of good standing with Compensation Fund); Stage 3 – Technical/Functionality Evaluation (minimum 70 points out of 100 to proceed); Stage 4 – Price and B-BBEE (80/20 principle). Risk assessment will be conducted on the top three bidders.