Provision of Alcoholic and Non-alcoholic beverages to The Royal Hospital Chelsea

Description

The role of the Royal Hospital Chelsea is to provide a fitting home and community for its In-Pensioners, to whom the nation owes a debt of gratitude. The RHC provides all In Pensioners and staff with the Chelsea Pensioners Club (CPC), as a welfare facility providing a bar and entertainment. The contractor is required to supply draught beer, spirits and minerals as ordered and the Equipment to deliver the bar facility. Lot 1: Products • To provide all products agreed, in new condition and date ordered. • To update products and inform the Food & Beverage Outlets Manager on new lines coming to market. • Advise when promotions are available on all beverages and provide support. • Provide the option of a seasonal rotating ale range. Bar equipment • Maintain important bar equipment and repair or replace within 24 hours. • To service all equipment twice a year and notify any findings. • Provide call out during bar hours for main bar equipment i.e. beer engines and cooling systems. • Provide branded glassware and drip mats for Ale's & Lager's. Contract Management Meeting To hold quarterly meetings with the Food & Beverage Outlets Manager and cover: • Gross profit levels and how we can improve them. • Sales on all products and which to delist if non-performing. • How to improve the existing business levels through promotions and quality products. Deliveries • Provide two deliveries a week earliest by 9am and latest by 3pm • When needed, next day delivery to cover emergencies. • All delivery personnel to be H & S trained regarding heavy and awkward loads. • Unload all products whenever the bar staff will require. • To wear compliant clothing and footwear for the task. • Have identification cards visible when on site. Satellite Bar • To provide an outside bar twice yearly with all supporting equipment i.e. cooling system, Fonts, Beer engines to The Royal Hospital Chelsea. Support • Provide support for events held in the Chelsea Pensioners Club (Valentines, saints days, festive holidays etc) • Provide support with creating suitable wine list, wine list menu and design for wine. • Provide alternative products in case of products being delisted or out of stock. Training • Twice yearly hold onsite training on product knowledge and drink dispense (the perfect pint). • Provide cellar management courses for all CPC staff. • Provide Wine & Whiskey tasting to the staff & guests. Lot 1: Products • To provide all products agreed, in new condition and date ordered. • To update products and inform the Food & Beverage Outlets Manager on new lines coming to market. • Advise when promotions are available on all beverages and provide support. • Provide the option of a seasonal rotating ale range. Bar equipment • Maintain important bar equipment and repair or replace within 24 hours. • To service all equipment twice a year and notify any findings. • Provide call out during bar hours for main bar equipment i.e. beer engines and cooling systems. • Provide branded glassware and drip mats for Ale's & Lager's. Contract Management Meeting To hold quarterly meetings with the Food & Beverage Outlets Manager and cover: • Gross profit levels and how we can improve them. • Sales on all products and which to delist if non-performing. • How to improve the existing business levels through promotions and quality products. Deliveries • Provide two deliveries a week earliest by 9am and latest by 3pm • When needed, next day delivery to cover emergencies. • All delivery personnel to be H & S trained regarding heavy and awkward loads. • Unload all products whenever the bar staff will require. • To wear compliant clothing and footwear for the task. • Have identification cards visible when on site. Satellite Bar • To provide an outside bar twice yearly with all supporting equipment i.e. cooling system, Fonts, Beer engines to The Royal Hospital Chelsea. Support • Provide support for events held in the Chelsea Pensioners Club (Valentines, saints days, festive holidays etc) • Provide support with creating suitable wine list, wine list menu and design for wine. • Provide alternative products in case of products being delisted or out of stock. Training • Twice yearly hold onsite training on product knowledge and drink dispense (the perfect pint). • Provide cellar management courses for all CPC staff. • Provide Wine & Whiskey tasting to the staff & guests.