The process to evaluate bids will require procurers to confirm that bidders are able to supply food and catering services that meet the defined technical specifications. Bidders will also be to provide evidence against the Award Criteria for each issue. In order to evaluate bids against the Award Criteria procurers will be provided with a rating scale, or matrix’. Our aim is to make the rating as objective as it can be, but ‘evaluation without being so prescriptive that it constrains innovation, or results in the exclusion of valid means of producing the desired outcomes. The structure of the evaluation matrix used for a particular issue will depend on the nature of the criteria. If the criteria are in the form of a list of simple, objective factors then performance can be rated using a simple checklist. This form is easy for procurers, but if the checklist is not exhaustive it may exclude alternative means of achieving the same desired outcome. Table 2 is an example of a rating scale could be presented for criteria suited to a checklist. Table 2: Approach 1, rating scale suited to a checklist Rating % Score Evaluation Excellent 100 8 to 10 of a list of ten Criteria are met Good 65 5 to 7 of a list of ten Award Criteria are met Adequate 30 4 to 6 of a list of ten Award Criteria are met No 0 0 to 3 of a list of ten Award Criteria are met Another approach is to provide detailed guidance against each rating level but without setting out an exhaustive list. This may provide a solution that allows contractors to develop their own ideas and supports innovation, but it will also require more effort on the part of the procurer who will have to weigh up what could be very different proposals against each other. The key to this more flexible approach is to ensure that the guidance can be interpreted and applied consistently by all competent procurers and tenderers. An example of this approach is outlined in table 3, through the evaluation of the management system used to manage a particular issue (e.g. energy, water, waste).
The process to evaluate bids will require procurers to confirm that bidders are able to supply food and catering services that meet the defined technical specifications. Bidders will also be to provide evidence against the Award Criteria for each issue. In order to evaluate bids against the Award Criteria procurers will be provided with a rating scale, or ‘evaluation matrix’. Our aim is to make the rating as objective as it can be, but without being so prescriptive that it constrains innovation, or results in the exclusion of valid means of producing the desired outcomes. The structure of the evaluation matrix used for a particular issue will depend on the nature of the criteria. If the criteria are in the form of a list of simple, objective factors then performance can be rated using a simple checklist. This form is easy for procurers, but if the checklist is not exhaustive it may exclude alternative means of achieving the same desired outcome. Table 2 is an example of a rating scale could be presented for criteria suited to a checklist. Table 2: Approach 1, rating scale suited to a checklist Rating % Score Evaluation Excellent 100 8 to 10 of a list of ten Criteria are met Good 65 5 to 7 of a list of ten Award Criteria are met Adequate 30 4 to 6 of a list of ten Award Criteria are met No 0 0 to 3 of a list of ten Award Criteria are met Another approach is to provide detailed guidance against each rating level but without setting out an exhaustive list. This may provide a solution that allows contractors to develop their own ideas and supports innovation, but it will also require more effort on the part of the procurer who will have to weigh up what could be very different proposals against each other. The key to this more flexible approach is to ensure that the guidance can be interpreted and applied consistently by all competent procurers and tenderers. An example of this approach is outlined in table 3, through the evaluation of the management system used to manage a particular issue (e.g. energy, water, waste).
DEFRA_consultation_doc_British_Food_Plan_(Feb%202014)-1.docx