FoodServiceEurope and EFFAT, social partners for the contract catering sector, have jointly been granted EU funding in order to update their “Guide to the economically most advantageous offer in contract catering” of January 2006 (hereafter the “Guide”) and the related website in line with the new EU Public Procurement legislation.
The Guide was produced in 2005/2006 through collaboration between FoodServiceEurope (at that time known as FERCO) and EFFAT in the context of their European social dialogue with the financial support of the European Commission.
The aim of the Guide is to assist public and private purchasers of contract catering services to identify and to avoid abnormally low offers in their tendering procedures and to select those offers that are economically most advantageous for the purchaser and the final consumer. For these purposes, the Guide provides the tools needed to award a contract on
the basis of the best price-quality ratio including:

 a range of contractual solutions;
 a standard format that indicates what the specifications for contract catering must include, enabling all entities to formulate their expectations and needs clearly and in a structured manner; and
 analytical tools enabling the economically most advantageous offer to be selected.

Through these tools, the Social Partners sought to promote in Europe, through award criteria that take quality into account, the respect for social values and decent working conditions in contract catering companies, the development of quality-related programs that guarantee safety for users and a maximum level of food hygiene and safety.

 

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Tender Specification VS-2017-0382 Update of the ‘Guide to the economically most advantageous offer in Contract Catering’

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