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Request for Tenders for Catering: Spring Regatta & Scottish Championships

Request for Tenders for Catering for:

Scottish Rowing Spring Regatta & Scottish Student Rowing Championships – 25 - 26 April & Scottish Rowing Championships – 5 - 7 June

Posted: 04 March 2020

Note that the catering tender is for BOTH regattas as a joint-package.

Clubs are invited to tender for running the catering and/or the bar at the above regattas. Over the past few years, the standards set by the clubs running these services have been high, and it is expected that these high standards will be met or indeed better by this years providers.

This year the tender is for catering at both SRSR and Champs. Applicants will be expected to provide catering at both of these regattas, not just one.

Scot Champs is now a three-day event. The tender to cater for the Friday competition is optional, but some kind of reduced provision of catering would be welcomed.

To help cover the cost of the marquee and electricity, Scottish Rowing are asking that the successful club pays a sum of £300 per event towards the costs of the marquee and electricity.

The successful club will be expected to provide a similar (or improved) service to that of past years in terms of quality and range of food and should ensure that they have sufficient personnel to keep queuing to a minimum. It is difficult to predict demand for each type of food, but there should be flexibility in the system to allow the club to respond to changing circumstances and increased demand.

The successful club will be expected to be able to provide a limited service (minimum of tea/coffee & bacon/sausage rolls) at least 30 minutes before the start of the first race. This is to allow Umpires, Stakeboat personnel etc. to have some form of breakfast before the start of their shift. Full service should be available by 30 minutes after the start of the first race.

Catering shall remain open until at least 30 minutes after the finish of the last race, and must ensure that there is sufficient provision for Umpires, Stakeboat personnel etc. coming off the water at end of shift. In the event of inclement weather, it is vital that sufficient hot food is available throughout these times.

Note that following guidance from Sportscotland, there will be an increased focus on the hygiene provisions at the event. The Clubs providing the catering and/or Bar facilities will be responsible for ensuring that all relevant Health, Safety & Hygiene regulations are met.

The following basics would require to be in place:

  • Food handling training for key staff ( level 2 )
  • Personal handwashing facilities
  • Sinks for washing equipment
  • Chemicals for cleaning and disinfection
  • Equipment to allow hygienic preparation/temperature storage & cooking
  • Monitoring/management of the operation.

Any club submitting a tender is strongly advised to contact North Lanarkshire Council Environmental Health Department for guidance.

The application must include prices for the following items (or near substitutes)

  • Hot drinks - Tea / Coffee / Hot Chocolate
  • Cold drinks – Cans/Water/ Energy /Sports drinks  
  • Porridge
  • Cakes/pastries
  • Soup
  • Fruit
  • Cold filled roll (various)
  • Hot filled roll (Bacon)
  • Hot filled roll (Lorne sausage)
  • Chocolate bars / Crisps / Cereal bars
  • Packed lunch (2 cold filled rolls, crisps, juice and chocolate bar)

Applications must be in writing.

The preferred method is by Word document via email to alistair.neill@btinternet.com

Closing date for applications is Sunday 26th March 2020

Alistair Neill

SRROC