Preparing, portioning and delivering breakfasts for clients of the Włochy District Social Welfare Centre

Summary

The contract covers preparing breakfasts from the provider’s own products, portioning them and delivering them in Warsaw to clients of the Włochy District Social Welfare Centre. The service will run for 24 months, from 1 December 2026 to 30 November 2028, Monday to Friday except public holidays and statutory days off. Deliveries are required on 507 days, for up to 50 breakfasts per day: approximately 25 portions at the Robotnicza Street location by 8:05 and 25 at the Potrzebna Street location by 8:25. The estimated quantity is 25,350 breakfasts, though the contracting authority may reduce it; the quantity may not fall below 15,210. Breakfasts must meet the specified menu, nutritional and portion requirements: each week includes three Type I breakfasts and two Type II breakfasts, with Friday breakfasts meat-free. Each breakfast must include at least two seasonal vegetable accompaniments. Five-day menus must be submitted for approval at least two working days before use. Food must be transported in compliant thermal containers and packaging. Disposable polyolefin tableware and food containers must be replaced with reusable, compostable or biodegradable products. The bidder must have a kitchen approved by the sanitary inspection and suitable delivery transport. The bidder must itself prepare the breakfasts using its own products, without subcontractors. To qualify, the bidder must prove paid third-party liability insurance of at least PLN 100,000 and satisfactory completion during the preceding three years of at least two separate comparable catering-service contracts, each at least half the size of this contract. The successful bidder must employ at least one kitchen assistant throughout the contract under an employment contract for at least half-time, at no less than the applicable statutory minimum wage. Employment evidence must be provided within three days after starting the service. Bids are evaluated on price (60%) and the cook’s collective-catering experience (40%). Before signing the contract, the successful bidder must provide performance security equal to 2% of the total contract price.