Czechia – Catering services for other enterprises or other institutions – Obnova stravovacího provozu v areálu PN Bohnice

The subject of the public contract is expected to be: a) Reconstruction of the building for catering services, including project preparation; b) Equipment for the catering facility; c) Financing the reconstruction of the building and equipment for the catering facility from the contractor's own and external sources; d) Providing catering services for patients and employees of the PNB for a period of 15 or 20 years; e) Maintenance of the building, including necessary reinvestments. Parameters of the catering facility: • Capacity to prepare up to 2 300 meals daily; • Delivery of food via the Cook&Serve method to up to 45 distribution points; • Dispensing up to 650 meals in the staff canteen; • Ensuring the collection and washing of dishes. Expected requirements for the architectural solution: • Fully functional conversion of the building with maximum effort to preserve the character and elements of the surrounding environment; • Compliance with heritage conservation requirements; • Required spaces: food preparation area and back-of-house facilities, dining room, café, multifunctional hall for holding conferences, concerts, etc. with a banquet kitchen, terrace. Expected duration of the concession: • 24–36 months: design work, obtaining permits and construction • 15 or 20 years: maintenance of the reconstructed building and provision of catering services. The owner of the land and the reconstructed building will remain the state for the entire duration of the concession agreement. At the end of the concession period, the building and catering facility will be handed over to the contracting authority in a condition corresponding to normal wear and tear and proper maintenance. The catering equipment will be acquired by the concessionaire as their own property. The contracting authority will be entitled to purchase the catering equipment at a pre-determined price upon the expiry of the concession. To maximize the efficiency of the operation from the contractor's (concessionaire's) point of view, the following options can be considered (with a more detailed discussion to be conducted during the dialogue phase): • Maximizing catering deliveries to employees; • Catering deliveries to external diners; • Operation of the café; • Renting out spaces for cultural and educational events. Further information about the public contract is contained in the tender documentation and its annexes.