1.

Menu Quantity, Variety and Quality***

Food items should be clearly described

Portion size

Applicable grade or quality

Well-rounded menu - variety, nutritional value, low calorie and heart healthy options, vegetarian items, and specialty or combination offerings

2.

Quality of References and On-Site Evaluation

Three (3) references for service operations of similar size as Unilever. At least two of these references must be for currently active operations, and one must be designated as a facility for on-site inspection by the Unilever’s selection committee. Include with the reference information the current contact information and contact person details for the facility or organization serviced by the cafeteria operation.

3.

Menu Pricing and Payment Terms

Include clear and comprehensive pricing on all items in the proposed menu

4.

Service Provider’s Company History, Scope of Operations and Financial Stability

Company’s history and scope of operations. Company’s purpose and focus of operations

Number and scale of food service operations

Personnel count and composition (job classification)

Yearly revenues from food service related activities for the past three year

Comprehensive HR & Safety Policy

5.

Legal Compliance

Evidence

6.

Understanding of Unilever Catering need Scope and other requirements

Demonstrates understanding of the basic scope of services and performance requirements stated in the RFQ

Staffing and hours of operation.

7.

Quality of Catering Proposal

Proposal neatness and ease of understanding