FOOD & BEVERAGE PRODUCTS

TENDER FORUMDepartment of Health & Human Services - Dec 2013

The following will be covered this evening:

•Details of planned food tender

•Tips for responding to tender

•Other opportunities for local producers

•Other Government Agencies that may be able to assist you.

Overview

Details of Planned Food Tender

• The Department of Health and Human Services wishes to establish Standing

Offer Agreements (SOA) for the supply of a range of food and beverage

items (approximately 500 individual items)

• Numerous sites throughout the Department and the Tasmanian Health

Organisations are eligible to purchase from the goods and services available

under these contracts.

• Listed External Ordering Authorities, together with other Income Tax Exempt

Charity (ITEC) organisations, government authorities and education bodies

as approved by the Department, are eligible to purchase from the goods and

services available under these contracts.

Details of Planned Food Tender

The tender will be split into the following 3 geographical locations:

• Area 1 Southern Tasmania = Area 62 (includes New Town, Ouse,

Lenah Valley, Lutana, Oatlands, New Norfolk Hospital & Royal Hobart

Hospital)

• Area 2 North & North East Tasmania = Area 63 (includes Deloraine,

Beaconsfield, Campbell Town, George Town, Launceston General

Hospital, Scottsdale, Flinders Island, St. Helens & St. Marys)

• Area 3 West & North West Tasmania = Area 64 (includes Burnie,

Devonport, Latrobe, North West Regional Hospital, King Island,

Smithton & Queenstown).

Details of Planned Food Tender

The tender will be split into the following 9 Product Groups:

• Fish Frozen,

• Groceries,

• Meat Fresh,

• Poultry Fresh & Frozen,

• Smallgoods,

• Vegetables Frozen,

• Bread & Bakery Products,

• Milk & Cream and

• Vegetables Processed

Details of Planned Food Tender

In respect to the product groups of; Fish Frozen, Groceries, Meat Fresh,

Poultry Fresh & Frozen, Smallgoods and Vegetables Frozen:

• Tenderers can bid on any item in any of the three regional supply areas;

• Contract will be awarded by product by area.

In respect to the product groups of Bread & Bakery Products, Milk &

Cream and Vegetables Processed:

• Tenderers can bid on all items by product group in any of the three

regional supply areas;

• Contract will be awarded by product group by area

Details of Planned Food Tender

Tender Evaluation Process:

•Tenders will initially be assessed for compliance with; Conditions of Tender,

Conditions of Contract and compliance to relevant Food Safety Standards

•Compliant tenders will then be evaluated against a set of detailed qualitative

criteria which will include product quality, product specs, delivery times, company

capability and environmental impact.

•In assessing the product groups of; Fish Frozen, Groceries, Poultry Fresh &

Frozen, Meat Fresh, Smallgoods and Vegetables Frozen, for those offers that

do satisfy the qualitative criteria, the lowest priced offer for each item in each

regional supply area will be deemed to represent the best value for money.

Details of Planned Food Tender

Tender Evaluation Process:

•In assessing the product groups of Bread & Bakery Products, Milk & Cream

and Vegetables Processed, for those offers that do satisfy the qualitative criteria,

the lowest value offered for the items in each regional supply area will be

deemed to represent the best value for money.

•As part of this process consideration will also be given to any benefits in buying

locally.

In the planning stage and before preparing your tender submission the following tips may be beneficial:

•Start early.

•Make sure you understand what is required

•Read the tender documentation thoroughly.

•If you have any uncertainties and require assistance, seek clarification from the

agency contact;

•Determine if you can complete the contract in-house or if you will need to sub-

contract or form a consortium.

•Determine the criteria against which your tender will be evaluated and note any

weighting placed on each of the criteria.

•Note the closing date, time and address for lodging your tender.

Tips for responding to Tender

Tips for responding to Tender

When preparing your submission please keep in mind the following tips:

•Present your response in a simple format

•Know how your tender will be evaluated

•Maximise Compliance

•Demonstrate your ability

•Complete the price or cost schedule

•Provide Additional Information to support your submission

If you wish to be part of this tender but cannot meet the requirements

i.e. delivery etc. maybe not all is lost.

We have spoken with the 2 largest food distributors in the Country

and State: Bidvest and PFD Food Services and they have confirmed

that they are more then happy to discuss with you the prospect of

joining their supply chain.

Food &

Other opportunities for Local Producers

To take advantage of this opportunity please contact:

Tom McGinn General Manager TasmaniaPFD Food Services Pty Ltd 28a Hillcrest RdDevonport TAS  7310 Phone: 03 6421 1818 Mobile: 0418 573 653 Email: tmcginn@pfdfoods.com.au Web Site: www.pfdfoods.com.au Fax: 03 6424 2905

Mike West | General Manager

7 Runway Place, Cambridge TAS 7170

Email: Mike.West@bidvest.com.au Direct: 03 6274 5750 Mobile: 0419 949 751 Office: 03 6274 5777 Fax: 03 6248 4901

Other opportunities for Local Producers

The following Government organisations are able to assist your business:

•Industry Capability Network http://www.icn.org.au/tas_home

•Business Tasmania http://www.business.tas.gov.au/

Other Government Agencies that may be able to assist you