Provision of Catering Services at UNMHA Compound in Hudaydah, Yemen

The United Nations Mission to Support the Hudaydah Agreement (UNMHA) requires a full cafeteria services operation to provide nutritious meals daily for its staff members. UNMHA intends to secure the non-exclusive services of a professional contractor to manage and operate catering services including the on-site preparation and line service of breakfast, lunch, dinner, 365 days a year, on a regular basis. The services will be provided to an estimated number of 25 UNMHA international military, police, and civilian staff. As subject to mission requirements, the number of staff may increase or decrease. It is important for vendors to note that, the estimated number of diners is not guaranteed. It can be more or less than 25. UN personnel will have the option to eat at the contactor’s cafeteria (at the UNMHA 4 Villas compound) or obtain meals and/or food items from other suppliers outside the UNMHA 4 Villas compound. As such, the participating vendor / contractor is expected to propose innovative ways to attract clients and gain more business. The UN will provide facility, utilities, and equipment. Furthermore, the UN will pay the fees for the head chef and his alternate assigned to the subsequent contract. Type of service includes Catering services of international and local cuisine in the UNMHA dining facility (canteen) for UN personnel shall include but not be limited to provision of bottled water, a-la-carte, self-service cafeterias, snack bars, private functions, and special events. UNMHA intends to award the contract for two (2) years with the option of a three-year extension (1+1+1) at the sole discretion of UNMHA and subject to the continued requirement for these services. This contract will be awarded to the proposer that clearly demonstrates through a written proposal a high degree of experience, ability and competence in best-practice cafeteria management, in an effort to support and maintain the health and wellbeing of UN staff. The catering services shall be provided in conformance with recognized UN and current International standards governing food service, quality, safety, storage, preparation, and hygiene (CAC/RCP 39 - 1993: Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering). Furthermore, the contractor shall, especially, take into consideration the various ethnic and religious dietary requirements of UNMHA’s multicultural and multinational workforce. The meals shall be visually appealing, nutritionally balanced, and wholesome, consisting of essential nutrients (protein, carbohydrate, fats, vitamins, and minerals). Daily menus must consider at least 3-5 portions of fresh fruit and vegetables respectively. The Contractor shall accommodate special dietary requirements such as vegetarian, diabetics, gluten free, halal, wheat, and gluten or nut allergies upon request. The Contractor shall develop the menus to avoid menu fatigue and boredom. Seasonal and fresh produce shall be used in preference to frozen, tinned, dried or otherwise preserved foodstuff. The menu will be reviewed monthly by the UNMHA and revised as deemed necessary to ensure that nutritional standards are maintained. A full selection of choices shall be available at the meal times. The menu content shall ensure a balanced daily diet, taken in at breakfast, lunch and dinner, and shall provide for culture-orientated meals. The Contractor shall develop a cyclic menu of no less than 28 days, changing at least twice per annum or as per suggestions from the clients to reflect summer and winter produce. The menus shall contain:i.Vegetarian option;ii.Catering for diversity; iii.Condiments. Considerable emphasis will be placed on variety and value-added innovations including such items as special meal days, theme-meal days, culturally oriented meals, and other actions and initiatives to ensure a high degree of customer satisfaction and menu appeal. A full selection of choices for hot dishes, soups, salads, fruits, breads, beverages and desserts shall be available for each meal. Menus shall be designed to deliver an average daily calorific value of 2,800 to 3,200 calories per person