Bid For Provision Of Office Lunch Catering Services

Tender notice & summary

Yalelo Uganda SMC Limited (Yalelo) is running an open bid for provision of office lunch catering services and would like to invite eligible bidders to submit proposals as indicated in the bid documents.

Visit the Yalelo website (Yalelo Uganda – Uganda’s #1 Fish) to view the documents.

Completed proposals should be submitted to

procurement@yalelo.ug

before 30th November 2026 by 1700Hrs EAT.

## TERMS OF REFERENCE FOR OFFICE LUNCH CATERING SERVICES.

## 1. BACKGROUND

Yalelo Uganda SMC Limited (Yalelo) is Uganda’s number 1 Tilapia fish farm and pioneer in Africa’s aquaculture sector in terms of operating efficiency, production volume, and processing capability combining local resources with world class aquaculture practices. Yalelo’s vision and mission are to lead Uganda in becoming a regional aquaculture powerhouse and stabilizing regional food security by sustainably producing a reliable and affordable supply of fresh fish.

As part of our commitment to the welfare of our staff, we are soliciting proposals from a reliable catering service provider capable of consistently providing nutritious, hygienically prepared, good-quality meals while maintaining competitive pricing and dependable service.

These Terms of Reference (TOR) outline the objective, scope of service, requirements, service schedule, food safety and hygiene, technical and financial proposals, evaluation criteria, terms and conditions that will guide the selection and engagement of a qualified service provider.

## 2. OBJECTIVE

The overall objective is to engage a competent catering service provider to provide daily office lunches that meet the required and approved standards.

## 3. SCOPE OF SERVICES

The successful bidder shall be responsible for the preparation, packaging, transportation and delivery of lunch meals to Yalelo head office in Kyebando, Kampala.

The services shall include, but not be limited to:

• Provision of fresh, nutritious and hygienically prepared meals.

• Provision of a varied, balanced menu with options to accommodate dietary requirements.

• Appropriate packaging of meals in food-grade containers, and suitable serving arrangements.

• Delivery of meals within the agreed lunch service time.

• Provision of adequate portions for the agreed number of employees and meals ordered.

• Provision of beverages where required and specified.

• Proper handling, transportation and storage of food.

• Maintaining high standards of food hygiene, sanitation and personal hygiene throughout food preparation and delivery.

• Prompt replacement or correction of meals that do not meet the agreed requirements.

• Maintenance of sufficient capacity to meet fluctuations in the number of meals required.