Framework agreement for the procurement of catering services in Oslo

Zuschlagskriterien

• Price: The evaluation of the price is based on a combined evaluation sum which consists of the tenderer ́s offered prices for goods and services included in the price form, as well as the offered discount on an estimated procurement volume from other assortment.

• Quality of the offered service

  • •The evaluation will be based on a general assessment of the quality of the offered catering service, including taste, composition and quality of the offered dishes/products, as well as the tenderer ́s ability to fulfil the contracting authority ́s needs.
  • •1. Tastings
  • •• Taste and food quality
  • •• Presentation and visual expression
  • •2. Descriptions of the content/right for core products
  • •• Composition and quality in each individual right/product
  • •• Variation and breadth of the core products in total
  • •3. Fulfilment of requirement specifications.
  • •• Competence and availability of waiters
  • •• Product development and renewal
  • •• Breadth in product assortment
  • •• Adaptation/tailoring of the menu
  • •• Access to organic products