Objectives

The primary objective of this tender is to appoint a qualified service provider to operate the canteen facility at the SABC Western Cape Provincial Office in Sea Point, Cape Town, for a period of three (3) years. The service provider will be responsible for preparing and serving food and beverages to staff, ensuring adherence to food hygiene and occupational health and safety standards, and providing a variety of menu options, including catering for functions and meetings.

Scope

The scope of work includes:

• Operating the canteen at 209 Beach Road, Sea Point, Cape Town.
• Serving breakfast (06:30 - 10:30) and lunch (12:00 - 15:00) daily, excluding public holidays.
• Providing a variety of fresh food, drinks, snacks, pastries, and fruits daily.
• Managing a health bar and coffee bar within the canteen area, serving throughout operating hours.
• Offering a revolving menu with options that may include special meals like pizza, chicken, fish, or braai days, with prices not exceeding main meal costs.
• Catering for functions and meetings on a quotation basis, outside the scope of the main contract.
• Providing crockery and cutlery; appliances remain the property of SABC.
• Ensuring the kitchen operates on industry and OHS best practices.

Technical Requirements

The technical requirements include:

• Provision of food and beverage services in line with industry standards and legal requirements.
• Adherence to food hygiene, safety, and occupational health and safety regulations.
• Preparation of a variety menu, including healthy options, with weekly sharing of menus with staff.
• Provision of necessary crockery, cutlery, and management of equipment (owned by SABC).
• Compliance with halal-friendly practices for catering services.
• Submission of detailed cost breakdowns and pricing schedules.
• Maintaining a high standard of service quality, hygiene, and safety throughout the contract period.

Skills Requirements

The successful bidder must demonstrate:

• Relevant experience in managing corporate canteen or food service operations, supported by proof of previous and current projects.
• Capability to provide qualified personnel with appropriate CVs, uniforms, and PPE, demonstrating best practices.
• Compliance with health and food handling certifications, including valid food handling and health certificates issued by local authorities.
• Ability to provide proof of UIF payments and other statutory compliance documentation.
• Company registration documents, Shareholders’ certificates, and ID documents of key personnel.
• Financial stability and proven track record in similar projects.