France – Services de restauration scolaire – Accord cadre de fourniture et de livraison des repas chauds en liaison froide au Collège MUSAKUA, OUANGANI
AI summary
This tender concerns a framework agreement for the supply and delivery of hot meals in cook-chill format to Collège MUSAKUA in Ouangani, France. The contract covers meal provision services for school catering over an estimated value of €1.6 million.
Food service providers or catering companies with experience in school meal provision and cook-chill logistics should apply. ISO certifications and food safety compliance are essential.
Suppliers must be capable of producing and delivering hot meals using cook-chill technology to meet school catering standards. They should have experience in institutional food service and comply with food safety and hygiene regulations.
Frequently asked questions
What is this tender about?
This tender concerns a framework agreement for the supply and delivery of hot meals in cook-chill format to Collège MUSAKUA in Ouangani, France. The contract covers meal provision services for school catering over an estimated value of €1.6 million.
What are the requirements for suppliers?
Suppliers must be capable of producing and delivering hot meals using cook-chill technology to meet school catering standards. They should have experience in institutional food service and comply with food safety and hygiene regulations.
What type of company should bid?
Food service providers or catering companies with experience in school meal provision and cook-chill logistics should apply. ISO certifications and food safety compliance are essential.
Who is the buyer?
The buyer is RECT- 976.
When does this tender close?
Submissions close on July 24, 2026.
What is the estimated value?
The estimated value is 1,600,000 EUR.
Accord cadre de fourniture et de livraison des repas chauds en liaison froide au Collège MUSAKUA, OUANGANI
Accord cadre de fourniture et de livraison des repas chauds en liaison froide au Collège MUSAKUA, OUANGANI
- QualityQualité diététique et organoleptique des repas proposés50%
- QualityAdaptation au besoin d'organisation de l'établissement et respect de l’environnement30%
- QualityNote méthodologique visant au respect des normes d'hygiène dans le cadre des prestations20%
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