Guide to the
"economically most advantageous"
offer in contract catering

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• Stages prior to issuing an invitation to tender
  • Drawing up the specifications
    • Description of the services to be provided
      • The entity’s objectives as regards catering
      • Type of contractual partnership
      • Defining the content of the service
      • Volume of Activity
      • Organisational matters
      • Technical aspects
    • Quality of service expectations
      • The food service
      • Organisation of human resources
      • Quality management
    • Other information needed for the tendering procedure in contract catering
      • Social responsibility requirements
      • Safety requirements
      • Financial constraints
      • Monitoring contractual commitments
  • Drafting the reply form
    • The technical offer
    • The financial offer
      • Operating costs
      • Investment
  • Establishing the exclusion, selection and award criteria
    • Exclusion criteria
    • Selection criteria
    • Award criteria
  • Establishing the system for awarding points to the offers
    • Weighting the main criteria
    • Allocating points to the technical and financial criteria
      • Example of points allocated to the technical criteria
      • Example of points allocated to financial criteria
    • Establishing the procedure for awarding points to the offers
      • Procedure for awarding points to the technical criteria
      • Procedures for awarding points to financial offers
• Selecting the economically most advantageous offer
  • Comparative analysis of technical offers
  • Comparative analysis of financial offers
  • Consolidation of technical and financial analyses to select the economically most advantageous offer

With the financial support of the EU
Grant Agreement
VS/2004/0655 SI2.39852