Objectives

The primary objective of the tender is to procure catering services for the “Sweet Matat” Cultural Festival 2025/26, aimed at promoting cultural tourism, heritage, and local fashion within Matatiele. The festival seeks to position MLM as a tourist destination, enhance its tourism footprint, and attract investment through cultural sports, fashion, and entertainment activities.

Specifically, the project aims to:

• Launch the inaugural annual “Sweet Matat” Cultural Festival.
• Promote cultural, heritage, and tourism activities to boost local economic growth.
• Create well-coordinated serving stations for the event.
• Leverage the festival to attract visitors, investment, and showcase local culture.

Scope

The scope encompasses the provision of catering services for the main event of the “Sweet Matat” Cultural Festival 2025/26. This includes:

• Provision of a catering menu featuring beef stew, chicken legs, rice, samp, spinach, butternut, potatoes, assorted fruit juices, fizzy drinks, and still water.
• Preparation and serving of food at designated stations during the festival period.
• Ensuring timely and quality service delivery aligned with event schedules.
• Supporting the overall festival activities through catering logistics and management.

Technical Requirements

The technical specifications include:

• Provision of catering for approximately 100 participants or attendees.
• Adherence to food safety and hygiene standards.
• Provision of all necessary catering equipment and utensils.
• Timely delivery and setup of catering stations.
• Compliance with the festival’s branding and presentation standards.
• Availability of qualified catering staff with relevant experience.

Skills Requirements

The successful bidder must demonstrate:

• Proven experience in catering for large-scale events or festivals.
• Capacity to deliver high-quality food and beverage services within specified timelines.
• Knowledge of food safety regulations and hygiene practices.
• Ability to coordinate logistics and manage catering stations effectively.
• Qualified culinary and service staff with relevant expertise.
• Strong organizational and communication skills to ensure seamless service delivery.