Establish, operate and provide technical/advisory services to the ethekwini bakery facility – 36 month contract

{

"closingDate": "2026-08-18",

"closingTime": "11:00",

"briefingSession": {

"date": "2026-08-04",

"time": "10:00",

"venue": "127 Johanes Nkosi Street, Seda Building, Durban, 4000",

"is_compulsory": true

},

"clarificationDeadline": "2026-08-06 16:00"

}

{

"name": "Supply Chain Management Unit",

"email": "[email protected]",

"phone": "031 907 8911",

"department": "Supply Chain Management Unit",

"address": "Ithala Trade Centre, 29 Canal Quay Road, Point Waterfront, Durban"

}

Submission Requirements:

• Bids must be submitted in sealed envelopes to Ithala Trade Centre, 29 Canal Quay Road, Point Waterfront, Durban (deposit in the reception box).
• Submit one original and one electronic (USB) copy.
• Submissions must be on the official provided forms (do not re-type).
• Late tenders (even by one second) will not be accepted.
• All bids must be written in black ink.
• Technical and administrative queries must be submitted in writing via email to [email protected], quoting the Bid No.
• Any deviations from the requirements must be clearly stated on form C13; otherwise, the bid may be rejected.

The evaluation follows a three-stage process:

Stage 1: Administrative Compliance (Mandatory):

• Valid registration on National Treasury CSD.
• Valid SARS Tax Compliance Status.
• Completed and signed SBD 1 and SBD 4.
• Proof of attendance at the compulsory site briefing.
• Valid FoodBev SETA or QCTO accreditation for food and beverage.
• Valid food safety and hygiene certification (HACCP/GMP/R638 compliance).

Stage 2: Functionality Evaluation (Minimum threshold: 70 points):

• Methodology (Max 30 points): Detailed approach covering at least four aspects of the scope of work.
• Experience (Max 40 points): 30 points for 3+ references in bakery/food production/MSME sectors; 15 points for 3 references in similar projects; 5 points for previous company experience.
• Resources (Max 10 points): Based on qualifications and experience of key personnel (Facility Manager, Bakery Manager, Trainer, Food Technologist).

Stage 3: Price and Specific Goals (80 points for Price, 20 points for Specific Goals).

Scope of Work:

• Establish, operate, and provide technical and advisory services to the eThekwini bakery facility for 36 months.
• Support setup and operationalisation to ensure sustainable operations and skills transfer.
• Target MSMEs and Cooperatives through incubation and capacity building.
• Deliverables include: Recruitment/onboarding of learners and MSMEs, management of certification/graduation, resource/raw material management, and monthly/quarterly monitoring reports.
• Key Competencies Required:
• Experience in operating bakery incubators.
• Accreditation for bakery training programs.
• In-house facilitators/assessors/moderators (FoodBev SETA or QCTO).
• Food technology expertise (product development, preservation, packaging).
• In-house food testing laboratory capabilities (nutritional analysis, shelf-life testing).

Methodology Requirements:

• The Technical Proposal must include a detailed approach and methodology.
• A detailed methodology covering at least four aspects of the scope of work is required to score points.
• An indicative programme and implementation plan must be included.

Key Personnel Requirements:

• Facility Project Lead/Centre Manager: Post graduate degree/Diploma in Business Admin or equivalent + 5 years MSME/Cooperative development experience.
• Bakery Manager: Degree/Diploma in Hospitality Management, Business Admin, or Culinary Arts + 3 years Bakery Management experience.
• Bakery Trainer: Degree/Diploma in Baking or Culinary Arts + 3 years experience as Head Baker/Pastry Chef + FoodBev SETA accreditation.
• Food Technologist: Diploma/equivalent in Food Technology + 3 years experience in food technology position.
• Note: Certified CVs and qualifications for all resources must be submitted.

Quality Management:

• Compliance: The service provider must ensure the facility complies with SABS standards, municipal by-laws, and health/safety legislation.
• Standards: Adherence to Bakery and Laboratory Procedure Manuals (Quality Management, EHS, Material Handling, Manufacturing, Formulation, and Booking).
• Inspections: IDFC reserves the right to conduct site inspections to ensure service efficiency.

Pricing Schedule:

• Bidders must provide a detailed/itemised budget.
• Pricing must cover the 36-month period (Year 1, Year 2, and Year 3).
• Pricing should exclude municipal bills and rental.

Financial Requirements:

• Submit a detailed/itemised budget in the financial proposal.
• Pricing must be fair and reasonable; budget amounts in the document are guides only.
• A pricing schedule omitting specific elements (fees or reimbursables) may be deemed non-responsive.
• Prices must include VAT (where applicable).
• IDFC reserves the right to negotiate terms and prices.

Mandatory Compliance:

• CSD: Must be registered on the National Treasury Central Supplier Database.
• SARS: Must be in good standing; a TCS PIN or CSD number must be provided.
• Accreditation: Valid FoodBev SETA or QCTO accreditation for food and beverage.
• Safety: Valid food safety and hygiene certification (HACCP/GMP/R638).
• SBD Forms: Completed and signed SBD 1 and SBD 4.
• Site Briefing: Proof of attendance (signed register) is mandatory.

Health and Safety:

• Compliance: Must adhere to all applicable health and safety regulations and municipal by-laws.
• Procedures: Must follow established Laboratory Procedure Manuals regarding Environmental Health and Safety.

Environmental:

• Compliance: The service provider must ensure compliance with waste management and disposal legislation.

Contractual Terms:

• Confidentiality: All bid information and IDFC data must be kept strictly confidential.
• Intellectual Property: All IP arising from the agreement vests in IDFC; copyright of all documentation belongs to IDFC.
• Payment: Payments are made 30 days after receipt of a valid VAT invoice.
• Substitution: If a key resource becomes unavailable, they must be replaced within 7 days with a person of equal qualification/experience, subject to vetting.
• Non-Competition: The service provider may not engage in business that competes with the obligations of this contract without prior written consent.

Evaluation Stages:

• Stage 1: Administrative Compliance (Mandatory).
• Stage 2: Functionality Evaluation (Minimum 70/100 points required).
• Stage 3: Price (80 points) and Specific Goals (20 points).