France – Services de restaurant et services de personnel en salle – PRESTATIONS DE RESTAURATION POUR LE PERSONNEL DU SDIS DE L'OISE
AI summary
This tender concerns catering services and dining personnel services for the Oise Fire and Rescue Service (SDIS 60). The contracting authority seeks qualified providers to deliver meals and restaurant operations for its staff.
Catering companies, restaurant service providers, and food service contractors with experience in institutional or corporate dining operations should apply.
Suppliers must have demonstrated experience in large-scale catering operations and institutional food service. They should comply with French health and safety regulations for food preparation and service.
Frequently asked questions
What is this tender about?
This tender concerns catering services and dining personnel services for the Oise Fire and Rescue Service (SDIS 60). The contracting authority seeks qualified providers to deliver meals and restaurant operations for its staff.
What are the requirements for suppliers?
Suppliers must have demonstrated experience in large-scale catering operations and institutional food service. They should comply with French health and safety regulations for food preparation and service.
What type of company should bid?
Catering companies, restaurant service providers, and food service contractors with experience in institutional or corporate dining operations should apply.
Who is the buyer?
The buyer is SDIS 60.
When does this tender close?
Submissions close on June 24, 2026.
What is the estimated value?
The estimated value is 0 EUR.
PRESTATIONS DE RESTAURATION POUR LE PERSONNEL DU SDIS DE L'OISE
Lot 1 : Restauration du personnel dans la zone d'Attichy et ses environs
Lot 2 : Restauration du personnel dans la zone de Breteuil et ses environs
Lot 3 : Restauration du personnel dans la zone de Mouy et ses environs
Lot 4 : Restauration du personnel dans la zone de Pont-Sainte-Maxence et ses environs
- CostLe coût de la prestation (70 points) sera apprécié comme suit : entrée, plat, dessert ou fromage + droit d'accès à la structure.70%
- QualityBasée sur la valeur technique (25 points) et la performance en matière de développement durable (5 points).30%
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