France – Repas pour écoles – Fourniture de repas en liaison froide pour le service de restauration scolaire 2026-2030
AI summary
This tender concerns the supply of ready-made meals in cold-chain format for a school catering service from 2026 to 2030. The buyer seeks a supplier to provide prepared meals that require minimal on-site heating, ensuring food safety and operational efficiency for school canteens.
Catering companies or food service providers specializing in cold-chain meal production and institutional catering, with established food safety certifications and distribution networks.
Suppliers must be capable of producing and delivering meals in cold-chain format complying with food safety standards. They should have experience in institutional catering and capacity to supply multiple meals daily over a multi-year contract period.
Frequently asked questions
What is this tender about?
This tender concerns the supply of ready-made meals in cold-chain format for a school catering service from 2026 to 2030. The buyer seeks a supplier to provide prepared meals that require minimal on-site heating, ensuring food safety and operational efficiency for school canteens.
What are the requirements for suppliers?
Suppliers must be capable of producing and delivering meals in cold-chain format complying with food safety standards. They should have experience in institutional catering and capacity to supply multiple meals daily over a multi-year contract period.
What type of company should bid?
Catering companies or food service providers specializing in cold-chain meal production and institutional catering, with established food safety certifications and distribution networks.
Who is the buyer?
The buyer is MEZIDON VALLEE D'AUGE.
Fourniture de repas en liaison froide pour le service de restauration scolaire 2026-2030
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Marché public de fournitures courantes et de services
Fourniture de repas en liaison froide pour le service de restauration scolaire 2026-2030
- QualityCapacité du candidat10%
- QualityQualité alimentaire et nutritionnelle25%
- QualityPrésentation des plats, tenue en liaison froide et gestion des sauces15%
- QualityOrganisation du service, hygiène et maîtrise de la liaison froide15%
- QualityLogistique, continuité du service et conditionnements10%
- QualityEngagements environnementaux10%
- PricePrix des prestations15%
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