REQUEST FOR PROPOSAL DOCUMENT

FOR

Hiring of Catering Services at

Research & Innovation Park
Foundation for Innovation and Technology Transfer (FIIT)
IIT DELHI
Notice Inviting RFP

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 Two Bid Tender

Dated: - 22.03.2023

Notice No. RFP/FITT/R&I/Café/02

Name of the firm: - _________________________________________

Address :- __________________________________________

___________________________________________

___________________________________________

Phone Number: - ____________________________________________

Email ID :- _____________________________________________

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 REQUEST FOR PROPOSAL

1. Foundation for Innovation & Technology Transfer (FITT), IIT-Delhi, invites sealed quotations
from registered Café service providers for providing Café/Catering services at IIT-Delhi’s
Research & Innovation (R&I) Park. The bidding agency/promoter should be having at least
three-year experience before the date of RFP notification, from a competent authority of any
PSU/Central/State Government or prestigious private limited companies/ firms /Travel-
agencies, for having executed similar contract.

2. FITT is seeking proposals for the provision and management of full-service cafeteria
services. Our goal is to partner with a vendor that can help us increase food service
participation.

The successful vendor will be expected to provide breakfast, lunch, High tea & dinner daily
and catering services as needed with offerings that include a variety of cuisines made and
served fresh.

3. Indicative Foot Fall

a) Captive Foot Fall is approximately is 400+ occupants along with the staff. In addition,
20 Guest rooms are co-located for which the occupants would need to be provided
meals/services
b) Expected foot fall for occupants will be approximately 2000 occupants considering full
occupancy in the premises.
c) Captive strength of the campus is up to 30,000 peoples within the radius of 1 KM of
R&I Park

Note: The building was inaugurated in Sept 2022 by President of India

4. Event Catering: in addition to the regular footfall, we have a large number of events which
are held in the building which requires catering of meals and tea arrangements. Events foot fall
varies; however, in the past 6 months the number of events held averages 20 per month (Details
of events catered & attendees at attached as Annex “A”).
5. Facilities Available: The R&I building has the following facilities which are available: -
a) Cafeteria Kitchen and Serving area:
i) Facilities for light cooking i.e., making Indian bread, Dosa, Maggi, tea etc.
ii) Washing Facility
iii) List of Equipment/facilities will be provided to the vendor is given in Annex “E”.

b) Event management: Container based kitchen for handling event related activities like
tandoor, heating appliances, washing utensils etc. (The vendor would need to get the
food prepared from cloud kitchen and brought to event premises)
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6. Period of Contract: 3 years from the date of commencement of contract for cafeteria.
7. Event Catering: - Vendor will have the first right of refusal i.e., vendor can give his quote for
the event catering and the same would be processed if it meets the organizers requirement of
budget and quality.

8. Important Dates: -

Events Date
Date of Issue 22nd March’ 2023
Pre-bid Query submission (Email Only- 27th March’ 2023
[email protected])
Pre-bid Clarification/Café site visit 29th March’ 2023
Last date of Submission 1st April’ 2023
Date & Time of opening (Tentative) 3rd April’ 2023

Note: It is strongly advised that the applicants should attend the pre-bid clarification/Café site
visit. This would help them to align with expectations of the technical evaluation committee.
Vendors having the required capability and possessing relevant experience of having served
with government agencies or reputed private companies may respond to the RFP and should
submit supporting documents in respect of eligibility criteria as per the defined timeline.
Registered Start-up with a promoter having relevant prior experience is also invited to apply.

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9. Pre-qualification requirements

Criterion Details Documents/Evidence

Profile of Company Average turnover of Rs 40 lacs Attach copy of audited B/S &
per year for last 3 FYs. P&L Statement of last 3 years.
(MSME certificate, wherever
(Exempted for MSMEs) applicable)
Company registration
certificate as per Companies
Act 1956
Kitchen Should have a running kitchen/ Copy of occupancy (Lease
(cloud kitchen)/Canteen service, deed/ownership
certificate/Purchase order (if
running for a 3rd party)
Distance from R&I Park café Cloud kitchen preferably within 5 If already existing, submit
KM radius of IITD campus documentary proof of same, if
not, submit affidavit to
(We provide kitchen in cafeteria establish one within 30 days
for light cooking such as baking of the award of contract.
roti, preparing dosa, making
Chinese food, preparing omelet,
Maggie, pasta cooking baking,
roasting etc.)

Experience Should have minimum 3 years of MOU/Agreement/Work order

Experience in Govt. copy or any other
Department/PSU/MNC/Public documentary proof.
Ltd Company / Autonomous Copy of respective contracts,
Bodies/ 3 Star or above hotels, along with documentary
reckoned from the cut-off date for evidence in respect of
submission of RFP documents. satisfactory execution of each
of those contracts, in the form
of copies of any of the
documents(indicating
respective contract number
and type of services), such as
- (i) Satisfactory completion /
performance report (OR) (ii)
proof of release of Security
after completion of the
contract (OR) (iii) proof of
settlement / release of final
payment against the contract
(OR) (iv) any other
documentary evidence that
can substantiate the
satisfactory execution
(continued or terminated) of
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each of the contracts cited

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above
Note: -

I. The bidder should not have been blacklisted or debarred by any Central/ State Government/
agency of Central/ State Government/ Public Sector Undertaking/ Regulatory Authority of
India or any other agency in last five years at the time of submission of this bid.
II. While reckoning the experience, concurrent experience on more than one contract during
same period with same agency will be accounted only once. Three-year experience
requirement refers to length of experience either continuously or cumulatively.
10. Details of experience and past performance of the bidder on works/ jobs done of similar nature
in the past and details of current work in hand and other contractual commitments, indicating
areas and clients are to be submitted along with the PQC documents, in support of the
experience laid down at para (i) & (ii).
11. Since process is a two-bid evaluation process, the technical and financial bids to be sealed in
separate envelopes at time of submission. The documents to be submitted in the technical and
financial bid are as under:
a) Technical Bid:
i) Technical bid format as per Annex B.
ii) Signed copy (All pages) of the RFP
iii) Documents for pre-qualification bid as mentioned in Para 5
iv) Undertaking, to be furnished on company letter head with regard to
blacklisting/ non- debarment, by organisation (As per Annex C)
v) Any other documents which relevant to the bid. (Applicant can attach
additional documents to showcase his technical expertise in the field.)
b) Financial Bid: As per Annex D

12. The bidder must

a) Submit their offer in two separate sealed envelopes marked clearly as Technical
Bid and Financial Bid on cover page of the envelop.
b) The sealed envelopes should be placed in a third larger envelop.
c) The third envelope which will contain both the bids should be super scribed with
RFP enquiry no. RFP/FITT/R&I/Café/01 and name of the item quoted for
(Request for Proposal (RFP) Hiring of Catering Services at Research &
Innovation Park.).
d) The details as per Annex F should be pasted on the main envelope which contains
the Financial and Technical bids
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13. The bid (Including Technical and Financial) of the RFP should reach by mail/delivered by
hand to:

R&I Secretariat
Research & Innovation Park
Indian Institute of Technology Delhi
Hauz Khas
New Delhi -110016

The financial Bid has to be submitted by hand only (Not be email) in the sealed box kept at
R&I Park.

14. Last date: end of day. Interested bidders to note that there will be no extension of due date.
Queries can be e-mailed to following address.
Email: - [email protected]
Contact Number: - 9911954868
15. It may be noted that this request for RFP is tentative and it is well within rights of issuing
authority to annul the whole process without giving notice or reason to any of the participating
agencies.
16. The bid will be evaluated on the basis of capability, financials and experience of the firm. The
offer shall be negotiable and shall only be given to the agency which is most suitable to the
tasks defined in this RFP and quotes unambiguously towards all the asked categories.
17. RFP can also be downloaded from our website: https://fitt-iitd.in/

18. Terms & Conditions

The following Terms & Conditions are broadly applicable:
a) Rentals/payments: For the operations the contractor will have the following payments to be
done: -

Monthly Net Revenue for Cafeteria Amount

& Events Organized

<10 Lakh Per month Electricity charges and INR. 20000 Monthly
rental

>10 Lakhs and <25 Lakhs Electricity charges and INR. 40000/- Monthly
rental and 1 % of revenue

>25 Lakhs and <50 Lakhs Electricity charges and INR. 60000/- Monthly
rental and 3% of revenue

>50 Lakhs Electricity charges and INR. 80000/- Monthly

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rental and 5% of revenue

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Note: -
i) Definition of Net Revenue: - Revenue will be consider net of tax i.e., before GST.
ii) Payment Mode: - All sales will be through electronic medium which will be
provisioned by R&I Park & deposit will be done in R&I account. Settlement will be
done on a regular basis.
ii) Electricity charge: - Reading consumption distribution will be done on the following
mechanism.
o Electricity reading distribution will be done on the basis of area allotted.
o Common Area reading distribution will be calculated on the pro-rata basis.
b) In addition to this we (R&I) will charge space utilization charges/Management Charges in the
event of catering executed within the premises as follow: -

Catering Management Charges

Sr. No. Particular Pax Range

0-30 31-70 71-120 121-150 >151

1 High Tea 1000 1500 2500 3000 3500

2 Lunch 2700 4000 6500 8000 9000

3 Dinner 2700 4000 6500 8000 9000

c) The menu for entire week days to be followed in the Food Court/ Guest Rooms and the
timings for services are to be indicated by the Contractor/ Vendor. The menu may be
reviewed by officials from FITT from time to time and changes if any are to be followed
by the contractor.
d) As very high standards of services are expected from the Contractor, the minimum man
days of different categories with qualifications and experience are required to be
provided by the Contractor in this tender document.
e) The contractor has to maintain the hygiene in & around the building. FITT may conduct
surprise inspection through the qualified doctor or / and agency. In case of any abnormality,
the action may be taken on the contractor for appropriate penalty or / and termination of
contract.
f) FITT grants the right to the contractor to use the facilities like using equipment in the
cafeteria i.e., Bain Marie, Burners, chimney, counters, chairs, table’s, refrigerators,
stoves, sinks and many more.
g) Broad Scope of Work for providing Food / Cafe Services is as under:
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i) Rates quoted for food items will be fixed for a period of 1 years.
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ii) Prior approval of R&I park Secretariat shall be necessary for introduction or
deletion of any new item on the Menu.
iii) Each item shall be of the approved quality. The Contractor shall also stock branded
and / or proprietary food items and beverages for sale at the Cafe.
iv) Pre-packed products i.e., dry fruits, biscuits, wafers, etc. shall be available at all
times in sufficient quantities.
v) The Cafe is on self-service basis. However, the Contractor shall arrange to serve
the food at the counters, party locations and also provide staff to clean counters,
vessels and to carry out other miscellaneous tasks.
vi) Events management services will be given to the vendor subject to continued
positive feedback from end users
vii) R&I Park Secretariat shall have the right to inspect the quality of the food being
served at the café/food serving stations, on the basis of hygiene, taste, nutrition,
contents and as per contract terms. R&I Park shall provide required space and
equipment for running the Food Court at R&I Park. The upkeep of equipment shall
be the responsibility of the operator and shall have to be returned in good working
condition at the expiry of the contract period.
viii) The Contractor shall provide sufficient quantity and high quality (best brand)
utensils, crockery, cutlery and other consumables at his own cost. The quality and
quantity of the cutleries, utensils, crockery, etc. shall have to be approved by R&I
Park secretariat.
ix) The Contractor shall ensure due legal compliance in respect of all relevant acts in
vogue including but not limited to minimum Wages Act, PF Act, Gratuity Act,
Bonus Act, Professional Tax Act and workmen compensation Act, ESIC, child
labour, inter-state migrant acts, any other act, as and where applicable, as per central
/ state govt. statutes and also as announced by R&I Park.
x) Contractor shall obtain necessary license/permission/registration that is statutorily
required prior to the commencement of work for operating Canteens. Contractor
shall submit the copy of the license / permission and registration certificate to R&I
secretariat
xi) Failure to comply with necessary License / permission / registration requirements
shall be considered as breach of Contract.
xii) All cleaning materials that are required to maintain hygiene in the café, cleaning
zones, stores, including but not limited to cleaning liquid, mops, brushes, detergent
and cleaning agent, brooms to be procured by Contractor at their own expense.
xiii) Contractor shall keep the Canteen counters open as per the schedules
specified by R&I Secretariat, from time to time.
xiv) Contractor shall arrange for the necessary groceries, vegetables, oil and
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other raw materials and consumables of repute brand wherever applicable, at its
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own cost and expenses.

xv) Contractor shall ensure that the food materials and consumables used shall be with
necessary certification from fssai, Agmark, FPO and ISI where ever applicable. In
other words, the raw material should meet highest quality standards.
xvi) The cooking oil shall not be reused for any purpose.
xvii) Use of any chemical enhancers, preservatives or artificial color in any of the
food preparation is strictly prohibited.
xviii) Electrical Supply in Cafeteria for cooking purpose shall be supplied by R&I
Park.
xix) Contractor shall not take out any material from the premises unless
accompanied with proper delivery challan, duly signed by R&I Park officials.
xx) Contractor shall undertake that no part of the R&I Park premises shall be used for
residential purpose for its employee.
xxi) The Contractor shall maintain all the equipment and accessories provided
by R&I park in good working condition. The Contractor shall bear all expenses
incurred for upkeep & maintenance of these items / equipment. If in case the
equipment is beyond repair, Contractor shall make full failure report of the same
equipment and get it approved from R&I Secretariat. However, the decision of the
R&I Park Secretariat, in such matters, shall be final and binding to the Contractor.
xxii) The financial bid has to be inclusive of this charge.
xxiii) Contractor shall submit Daily Report to R&I park officials. The format of
this report will be mutually agreed upon separately after awarding the contract.
xxiv) In the event of any strike/ bandh or any such untoward incidents beyond the
control of R&I Park team, the Contractor shall not claim for any compensation from
R&I Park for the unused food items and / or for loss of earning. In such situation,
the R&I park management shall not be held responsible for its inability to conduct
normal operations.
xxv) In the event of R&I park officials rejecting the raw material procured by the
contractor including meals, snacks, drinks etc., the Contractor will not supply the
rejected prepared food, drinks, other eatables etc. In case of violation, contractor
will be liable for penalty or / and other appropriate action including termination of
work.
xxvi) Left-over cooked vegetables, meals or wet snacks shall not be served in next
service.
xxvii) In case of food poisoning, all expenses shall be borne by Contractor for
medical treatment and related claims by the effected persons, apart from adhering
to other appropriate penalties.
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xxviii) Guest record to be maintained by the Contractor. It will be the duty of the
Contractor to maintain record of café usage by the guests accommodated in the
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 guest rooms & suites of R&I Park. R&I Park officials shall guide the contractor
regarding process to supply food to these occupants and invoicing of the same.
xxix) Contractor will provide ISI mark, standard drinking water bottles (20 Ltr, 1
Ltr, ½ Ltr, 200 ml etc.) if ordered by R&I park teams, as and when required on
callout basis. The actual cost of same shall be reimbursed.
xxx) Contractor shall ensure to hire & maintain space at his own cost, for proper
rest of their staff during all operations. It shall not seek space at R&I park for the
same.
xxxi) Contractor shall ensure adherence to provisions of Minimum Wages Act,
Child Labour Act and other such laws of the land.
xxxii) Contractor, in consultation with R&I park officials shall provide
decorations and other auxiliaries at their cost on festivals, special occasions and
organized events etc.
xxxiii) All monthly invoices to be submitted to R&I Park for authorization/
certification.
xxxiv) INDICATIVE TIMINGS The Contractor shall provide services at the
Food Court as per the following timings:
 Breakfast 7:00 to 09:30 Hrs.
 Lunch 12:00 to 14:30 Hrs.
 Snacks 16.00 to 18.00 Hrs.
 Dinner 20:00 to 22:00 Hrs.
 Midnight Snacks 23.00 to 01.00 Hrs.
xxxv) The contractor shall have to establish cloud kitchen out of Campus;
however, we provide kitchen in cafeteria for light cooking such as baking roti,
preparing dosa, making Chinese food, preparing omelet, Maggie, pasta cooking
baking, roasting etc.
xxxvi) Sample food shall be kept for inspection by Contractor at all times. However,
it can be picked up from the prepared food items as decided by the inspector
designated by R&I park.
xxxvii) Contractor should also submit monthly Safety, Operation and other audit
carried out by their internal team to R&I park
xxxviii) Unwillingness/delay in implementation of the directions / suggestions
/instructions / orders given by the R&I Park officer, will lead to a fine of Rs 1000/- at
per instance.
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h) MATERIALS TO BE USED: Should be of acceptable standards and the management

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reserves the right to instruct the material/supply to be replaced if found to be of poor

quality.
 i) GARBAGE DISPOSAL The garbage, duly segregated into dry and wet
categories, shall be collected in bags during cleaning and shall be disposed of, by the
contractor, outside the premises, at designated spaces. Nothing shall be paid extra by
R&I park management towards this end, to the contractor. The bin shall be supplied by
the contractor according to site and work requirement and on direction of R&I Park
Secretariat.

j) BID EVALUATION Weightage: - 70 percent weightage will be given to the

technical bid and 30 percent to financial bid.

k) Bid Evaluation Criteria: - SCORE SHEET TO EVALUATE

FUNCTIONALITY: The evaluation of the functional / technical details of the proposal
will be based on the following criteria:

Criteria for evaluation of the technical bid/performance of contractors for technical

eligibility (70% weightage)
To qualify for opening of financial bid min of 60% have to be scored in technical
evaluation
Note: - All the timelines will be as per our RFP publication.
Attributes Evaluation
(I) Experience (last three years) (35 marks)
One similar works contract (i) 60% marks for minimum
or eligibility
Two similar works contracts (ii) 75% marks for two
or similar works contracts.
(iii) 100% marks for three
Three similar works contracts and more similar work.
Note: -
A contract should be of Rs 10 lac or more p.a.
and daily clientele served should be >100)
Experience of current set-up or of a previous
work/job/business is acceptable
(II) Event Management 10
(a) Successfully executed 12 to 15 events in last One 5
year
(b) In between 16 to 24 events in last one year 7.5
(c) More than 24 in last one year 10

(III) Brand Recognition 10

(IV) Performance of works (Quality) based on (40 marks)
report/assessment by the visiting committee/
presentation (Quality of food, Hygiene, cleanliness,
feedback from the client, service quality, efficiency in
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handling cash transactions.

(a) Excellent 40
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(b) Very Good 30

 (c) Good 20
(d)Fair 10
(e) Poor 0
(V) Statutory compliance FSSAI/ ESI/PF/Labor (Max. 5 marks)
Regulations (Based on the inspection)
l) Financial Bid Evaluation (30% Weightage) The financial proposal will be opened
after the vendor has scored >60% in technical proposal. The lowest-priced financial
proposal will be awarded the full weighted score as given below to arrive at the Total
Cost of Ownership (TCO) quoted by the bidder.

Financial Bid Evaluation Weightage: -

Attributes Evaluation
Breakfast 25%
Lunch/Dinner 35%
Event Menu 40%

m) The Bid having the Lowest TCO shall be termed as the Lowest Evaluated Bid and
will be awarded 100 marks. Financial score of other bidders will be calculated on the
basis of the following formula: Financial score will be denoted as Fs,

Whereas Fs = 100 x TCO of Lowest bidder

TCO of the bidder
n) Final Selection: Marking Methodology:

 Technical Functional Score should be denoted as “Ts” and shall be

used to compute the final score in combination with Financial Score
“Fs”. The final selection of the bidder will be based on QUALITY
AND COST BASED SELECTION (QCBS). There will be 70%
weightage for Technical Evaluation and 30% weightage for Financial
Evaluation.

 Final Score shall be calculated as: = Ts x 0.7+ Fs x0.3

The bidder(s) whose bid has secured the highest “Final Score” will be considered as
successful bidder(s).

A sample calculation is shown as part of Ann

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 Annex A

Month Number Of Events Occupancy Breakfast Lunch High Tea Dinner

Sep 47 1220 39 39 39 25

Oct 32 988 12 14 7

Nov 43 1279 16 23 24

Dec 59 1637 25 33 26 5

Jan 43 872 6 14 8 5

Feb 55 1500 17 21 19

Grand Total 279 7496 115 144 123 35

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 Annex B

Sr. Check List

No. Submitted
(Yes/ No)
1 Copy of Registration Certificate
(attach the self-attested copies)
2 Copy of PAN No.
(attach the self-attested copies)
3 Copy of ESIC/PF/GST Registration Certificate and statement of ESIC/PF
highlighting current employees’ contribution
(Attach the self-attested copies)
4 Copy of Shop & Establishment Registration/License
(attach the self-attested copies)
5 Copy of Audited Income tax returns of lai8st three financial years i.e.
(Attach the self-attested copies)
6 Copy of Balance sheet and Profit &Loss account of last Three years i.e.
(Attach the self-attested copies)
7 List of Manpower proposed to be deployed as per roles. (e.g., Manager-1,
Cook-1 etc…….) engaged for Cafe management, counter handling and
catering at R&I park, on 24x7 basis
8 Declaration that sub-contracting of part of services, if any, upon allocation
of tender, shall be duly notified in writing, to FITT, as well as to other
statutory authorities, as per legal obligations, at the time of agreement
signing, and to indemnify FITT from any labour issues arising from such
arrangement, during or after the contract
9 Undertaking regarding blacklisting/non-debarment any of the entity (Govt.
departments / PSU/MNC/Public Ltd Company / Autonomous Bodies and
any other agency) in last five years from the cut-off date of RFP on
company’s letter head with sealed and stamp. (As per Annexure “C”)
10 Copy of Proof of Experience. (Work Order/ Agreement/MOU Or any other
documentary Proof) Repeat of contracts will be preferred. 15
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 Annex - C

FORMAT OF UNDERTAKING, TO BE FURNISHED ON COMPANY LETTER HEAD

WITH REGARD TO BLACKLISTING/ NON- DEBARMENT, BY ORGANISATION

UNDERTAKING REGARDING BLACKLISTING / NON – DEBARMENT

To,

Foundation for Innovation and Technology Transfer (FITT)

IIT Campus, Indian Institute of Technology Delhi,
Hauz Khas,
New Delhi, Delhi 110016

We hereby confirm and declare that we, M/s ,

is not blacklisted/ De-registered/ debarred by any Government department/
Public Sector Undertaking/ Private Sector/ or any other agency for which we
have Executed/ Undertaken the works/ Services during the last 5 years.

For

Authorized Signatory Date:

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 Annex D

FINANCIAL BID

Please provide the cost as per the menu given below

Final Cost Inclusive of

Rate Per Taxes and Proposed
Description Type customer in INR Taxes % if Any Rental in INR
Breakfast Normal
Breakfast Special
Lunch Normal
Lunch Special
Dinner Normal
Dinner Special

Note: - Final Cost will be inclusive of all taxes and other charges proposed in clause 18 (a).

Menu Details for which Price is to be quoted

Breakfast Menu

Normal Remarks Special Remarks

Tea/coffee Any One Tea/coffee Any One
Cookies/butter/Jam and Pickle Mandatory Cookies /butter/Jam and Pickle Mandatory
Veg
Poori sabzi/chole Veg
Bhature/Dosa/Idli Any one Poori sabzi/chole Bhature/Dosa/Idli
Any two
Sambhar/Upma/ Idli Sambhar/ Sambhar/Upma/ Idli Sambhar/
Paranthas with Yogurt/Burger Paranthas with Yogurt/Burger Veg
Veg
Non-Veg Non-Veg
Eggs/French Toast/ Burger Non- Any one Eggs /French Toast/ Burger Non-
Any one
Veg Veg
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 Annex D (Contd…)

Lunch/Dinner

Normal Remarks Special Remarks

Welcome Drink: - Any One Welcome Drink: - Water/Assorted Soft Any two
Water/Assorted Soft drink/mineral Water
drink/mineral Water

Navrattan Rice/peas & Any One Navrattan Rice/peas & Paneer pulao/Jeera Any One
Paneer pulao/Jeera Pulao/Vegetable Dum Biryani/Steamed
Pulao/Vegetable Dum Rice/Kashmiri Pulao
Biryani/Steamed
Rice/Kashmiri Pulao
Dal Makhni/Rajma Any One Dal Makhni/Dal Tadka/Rajma Any One
Tawa Roti/Naan Mandatory /Naan/Missi Roti/Lachcha Paratha/Stuffed Any Two
/Tandoori Roti Naan/Tandoori Roti
Chole Mandatory Kadi Pakoda/Malai Kofta/Dum Aloo Any Two
Kashmiri/Muttor Mushroom/Navrattan Korma
Paneer curry Mandatory Amritsari Chole/Pindi Chole
Dahi/Raita Any One Paneer achari/Shahi Paneer/Palak Paneer,
Paneer Lababdar/Muter Paneer
Sweet Mandatory Dahi/Raita Any One
Papad Mandatory Sweet (Any 2) Gulab Zamun/Maalpua Any One
rabri/gajar halwa/Badam kesar Kheer/ Jalebi
rabi/Imarti Rabri
Pickle Mandatory Papad Mandatory
Green Salad Mandatory Pickle Mandatory
Non-Veg (Chicken, Mutton etc.) Any one
Green Salad Mandatory
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 Event Menu

Normal Remarks Special Remarks

Welcome Drink: - Assorted
Welcome Drink: - Assorted Water/Assorted
Water/Assorted Soft Any Two Any two
Soft drink/mineral Water
drink/mineral Water
Navrattan Rice/peas & Paneer
Navrattan Rice/peas & Paneer pulao/Jeera
pulao/Jeera Pulao/Vegetable Dum
Any One Pulao/Vegetable Dum Biryani/Steamed Any One
Biryani/Steamed Rice/Kashmiri
Rice/Kashmiri Pulao
Pulao
Dal Makhni/Dal Tadka/Rajma Any One Dal Makhni/Dal Tadka/Rajma Any One
Tawa Roti/Naan/Missi
Tawa Roti/Naan/Missi Roti/Lachcha Any Two
Roti/Lachcha Paratha/Stuffed Any Two
Paratha/Stuffed Naan/Stuffed Kulcha
Naan
Kadi Pakoda/Malai Kofta/Dum Kadi Pakoda/Malai Kofta/Dum Aloo
Aloo Kashmiri/Muttor Any One Kashmiri/Muttor Mushroom/Navrattan Any Two
Mushroom/Navrattan Korma Korma
Amritsari Chole/Pindi Chole Any One Amritsari Chole/Pindi Chole/ Any One
Paneer achari/Shahi Paneer/Palak
Paneer achari/Shahi Paneer/Palak Paneer,
Paneer, Paneer Lababdar/Muter Any One Any Two
Paneer Lababdar/Muter Paneer
Paneer
Dahi/Raita Any One Dahi/Raita Any One
Sweet: - Gulab Zamun/Maalpua Sweet: - Gulab Zamun/Maalpua rabri/gajr
rabri/gajar halwa/Badam kesar Any One halwa/Badam kesar Kheer/ Jalebi Any Two
Kheer/ Jalebi rabi/Imarti Rabri rabi/Imarti Rabri
Papad Mandatory Papad Mandatory
Pickle Mandatory Pickle Mandatory
Green Salad/Italian Salad/Russian
Green Salad Mandatory Salad/Lacha Onion/Aachar Papad Mandatory
counter/Sirka Onion/Sprout Salad
Soup: - Tomato/Veg Hot and sour Soup: - Tomato/Veg Hot and sour
Any One Any Two
soup/sweet corn/Veg Manchow soup/sweet corn/Veg Manchow
Achari Paneer Tikka/Chapp
Fresh Fruit Counter: - 5 Indian Tikka/Mushroom Tikka/Mailai Paneer
Mandatory Any Two
fruits Tikka/Tandoori Aloo Tikka/Haryali Paneer
Tikka
Indian Snacks: - French Fries/Moong Dal
Pakodi/Corn Kabab/Cocktail Stick/Cheese
Masala Dosa/vada/Idli Any One Any Two
Ball/Potli Samosa/Hara bhara kabab/Veg
Cutlet
Chinese Snacks: - Chilli Paneer/Chilli
Mushroom/veg Spring Roll/ Crispy Honey
Non-Veg (Chicken, Mutton etc.) Any one Any Two
chilli Potato/Veg Manchurian/ Fried
Momos/Steamed Momos
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 Mocktail: - Bule Engine/virgin
Pinacolada/Oriented Surprise/Night
Any Three
queen/pink Lady/litchi sling/blue
heaven/purple rain
Juice & Shakes: - Butter Scotch/banana
shakes/Vanilla
Any two
shake/Strawberry/mango/pineapple/badam
Shakes/fruit punch Juice/Paan shake
Fresh Fruit: - 3 Indian+ 2 Imported Fruits Mandatory
Masala Dosa/vada/Idli/Plain Dosa Any Two
Non-Veg (Chicken, Mutton etc.) Any Two

Annex D (Contd…)

SAMPLE CALCULATION FOR METHOD OF EVALUATION

Financial Bid Evaluation

Particulars Company A Company B Company C
Category Normal Special Total Normal Special Total Normal Special Total
Breakfast 100 200 300 200 400 600 300 500 800
Lunch/dinner 400 600 1000 600 800 1400 200 300 500
Event 1500 3000 4500 1100 2200 3300 1000 2000 3000
Total

Category A B C
(Sum of Special+Normal)* Weightage for each
Breakfast (25%) 75 210 200
Lunch/Dinner(35%) 350 490 175
Event(40%) 1800 1320 1200
Total Marks Obtained 2225 2020 1575
Min of Total Cost
based on weightage 1575

Bid Evaluation
Particulars Company A Company B Company C
Technical Bid Marks Ts 70 80 60
Financial Bid Marks Fs
=100*0.3(Min Cost of
bidder/Cost by Bidder) 21.2 23.4 30.0

Final Scoring Sum of Ts+Fs

A B C
91.2 103.4 90.0
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 Annex E

ITEMS
Cold Display Counter
Cash Counter
Dress Up Refrigerator
Deep Freezer 300 Litres
Visi Cooler
Coffee Machine - Double Group
Coffee Grinder -MARFIL GRINDER
Sandwich Griller
OTG Oven
Pizza Oven -Stone Base
Milk Boiler
Hot Display Counter -table Top -Deluxe
Induction Plate - Commercial
Storage Counter
Four Door Vertical Refrigerator
Deep Freezer
Two Sink Unit
Dish Landing Table
SS Clean Dish Rack
Wall Shelf
Hot Bain Marie of size 1125x750x850 with 3 compartments including Pan with 3
no GI Pan
Stainless Steel Work table with undershelf
Stainless Steel Storage rack with five shelves
Steel Table(Café Table with granite Top)
Stainless Steel Work table with undershelf
Convection Microwave Oven

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 Annex F

RFP DOCUMENT

As per RFP conditions updated on 22-03-2023

Submitted to

FOUNDATION FOR INNOVATION AND TECHNOLOGY TRANSFER

for
Providing Café/Catering services at the Research and Innovation Park of IIT
Delhi.

Name of the Bidder:

Address:

Signature:

Website: www.****.com

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