Restaurant and Canteen Business proposal

A. Introduction and Background The Common Market for Eastern and Southern Africa is a regional grouping of nineteen African States which have agreed to cooperate in the development of their respective economies through regional integration and trade development. The purpose of this Request for Proposal is to solicit proposals from qualified bidders who may be interested in operating a restaurant/cafeteria at COMESA Centre. The COMESA is looking to lease a newly built Cafeteria for a nominal fee in exchange for the operation of a successful restaurant business catering for the needs of COMESA staff. B. Scope of Work The restaurant facility (dining area) is approximately 157 square metres and will seat 50 to 100 customers at 20 tables at any given time. The kitchen area contains the following equipment: cold room, refrigerator, oven with 8 burners, 2 sinks, Sandwitch presser, Hydro boil apparatus, industrial kitchen preparation tables Salamander, deep fryer, and electric-powered grill. The successful contractor should staff and manage a food service operation/lunch offerings in a restaurant style setting to include all normal condiments such as napkins, salt, pepper, ketchup, mustard, utensils, etc. A breakfast offering will be at the discretion of the Contractor. The Contractor will be responsible for providing dishware and eating utensils. The COMESA Secretariat invites interested Caterers to submit proposals for the Lease and operation of the COMESA Staff Cafeteria for an initial period two years with a possibility of extension depending on performance. Expected Commencement Date The contractor will be expected to mobilize and/or begin services by 15th November 2012 11. Proposal Requirements Proposals should be as thorough and detailed as necessary to allow the COMESA to properly evaluate the bidder’s capabilities to provide the required services. Bidders are required to submit the following information provided as a complete proposal: (i) size of business, and a brief history. (iii) Capability and Skill: The Contractor shall provide a description of the qualifications and skills of the business and personnel that will be responsible for performance of the service. Such description shall, at a minimum, include: • Background information about the business • List of those persons responsible for corporate supervision of the contract • Qualifications of key employees that will be associated with performing the services • Resources available to the Contractor for the performance of the contract • Description of financial stability. Contractor should provide financial statement, if available, for the previous two (2) years. (iv) Provide any other specific types of information about services that you would implement to obtain maximum customer participation; for example, unique methods of service, handling of catering requests, special events, etc (v) Planned sanitation program to insure that assigned spaces are properly maintained especially with respect to: (a) sanitizing of assigned Cafeteria premises; and (b) garbage disposal (vi) Include a time schedule. Give a time frame from notice to proceed to actual date of restaurant opening. 12. Evaluation and Comparison of Proposals Financial Proposal The tenderers should prepare the financial proposal as a separate envelope from the technical proposal. All prices/rates quoted must be exclusive of all taxes, since COMESA is exempted from all taxes. Submit proposed menus lunch services. Indicate those items which are offered every day and those items which change according to a cycle (daily specials).