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National tender catering concessions VU Campus

Vrije Universiteit Amsterdam · Open · 3 lots · 419529
Type
Services
55300000 · Preparing and serving
Estimated value
Not published
To deadline
-33d
May 13, 2026 · 23:59
Knock-outs
0
exclusion grounds
Award basis
Best price-quality ratio
6 criteria
Assess manuallyconfidence high

This tender concerns the operation of three catering locations on the VU Campus under a concession model at own expense and risk. The award will be based on the best price-quality ratio, with sustainability and social impact being central themes.

Services · Open · National procedure

Sustainability countsComplete timeline
Contracting authority
Vrije Universiteit Amsterdam
Contract type
Services
Open
Estimated value
Estimate not published
Submission deadline
May 13, 2026
23:59
Scope
National
National procedure
Lots
3
3 lots
Main CPV code
55300000
Preparing and serving meals
Location
Netherlands
CharacteristicsCPV 55ServicesGreen / SPP

01What is being requested

The assignment concerns the operation of three catering concessions on the VU Campus, consisting of two coffee and lunch corners and a Science Café. The operation takes place at the own expense and risk of the concession holder during an initial term of five years.

Vrije Universiteit Amsterdam (VU) is issuing a national concession for the operation of catering facilities on the VU Campus. The assignment comprises three locations (NU building, O|2 building and MF building), for which separate bids can be submitted. The VU is looking for entrepreneurs who realize an attractive, healthy and sustainable offering and contribute to social impact (SROI), within a development-oriented collaboration.

55300000Services
1NU building—
2O|2 building—
3MF building—

02Breakdown by lot

NU buildingn/a
O|2 buildingn/a
MF buildingn/a

Per-lot values not published — bars show only the lot breakdown.

03Strategic insight

“
Strategic insight · AI analysis
Ensure a distinctive concept that closely aligns with the specific target groups of the campus. Integrate the Sustainable Food Compass and a concrete SROI approach directly into the core of the operating model. Present a realistic business case in which the established concession fee is fully incorporated.
Read automatically from the tender documents using AI. Always verify against the original documents.

04Points of attention

Important · 5
The operation takes place at own expense and risk.Important
The VU provides no turnover guarantees.Important
The concession fee is an turnover-related fee with a minimum monthly payment.Important
Adjustments to the interior require prior approval from the VU.Important
The VU reserves the right to allow other initiatives such as food trucks.Important

05Can I take part?

Other — Suitability and reliability in accordance with the minimum requirements in chapter 7.

06Award criteria

Award criterion 1 – Concept & assortmentweight n/a

Assessment of the catering concept, positioning, assortment, and pricing strategy in relation to the target group and location.

Award criterion 5 – Implementation & risksweight n/a

Assessment of implementation capacity and risk management.

Award criterion 6 – Collaboration & reportingweight n/a

The manner of collaboration with the VU and the quality of the periodic reporting.

Award criterion 2 – Sustainable Food Compassweight n/a

Application of the Sustainable Food Compass to assortment, procurement, communication, and operation, including the developmental direction on themes such as health and ecological impact.

Award criterion 4 – Business case (incl. processing concession fee)weight n/a

Assessment of the reality, feasibility, and continuity of the operation and the processing of the established concession fee.

Award criterion 3 – Social Return (SROI)weight n/a

The credible and feasible approach for social impact, such as learning-working trajectories and labor participation.

07Process & timeline

Start phase Publication of assignment and tender documents on www.TenderNed.nl
10 april
Site visit
20 april om 11.00 uur
Deadline for submitting questions for the first Memorandum of Information
24 april
Sending first Memorandum of Information
29 april
Deadline for submitting questions for the second Memorandum of Information
1 mei
Sending second Memorandum of Information
4 mei
Closing of the tender period (closing date for submitting bids)
13 mei
Assessment phase Evaluation of the bids
18 – 22 mei
Award phase Sending provisional award and rejection letters
1 juni
Submission of requested supporting documents by the provisionally selected Bidder(s)
8 juni
Verification interview
11 juni
Award Final award
1 juli
Ondertekening overeenkomst
6 juli
Start implementatie
Vanaf medio juni
Startdatum dienstverlening
15 augustus

08Value in context

Estimate not published

The contracting authority did not publish an estimated value — common for a large share of contracts. The EU threshold for diensten is € 221.000, for reference.

09Likely competitors

#Likely bidderFitWins
1Appèl BVSME9118×
2Compass Group Nederland B.V.SME8711×
3V/ Business B.V.SME8313×
4Albron Nederland B.V.SME798×
5Hutten Groep B.V.SME797×
6CIRFOOD Netherlands B.V.SME785×

10Tender documents

1_Bijlage Format referentieopdrachtenpdfApr 9, 2026 · 262 KB
15_Bijlage Ruimten en voorzieningen NU-gebouwpdfApr 9, 2026 · 2 KB
16_Bijlage Ruimten en voorzieningen O_2-gebouwpdfApr 9, 2026 · 2 KB
10_Bijlage Plattegrond BG O_2-gebouwpdfApr 9, 2026 · 506 KB
17_Bijlage Ruimten en voorzieningen MF-gebouwpdfApr 9, 2026 · 3 KB
260410_Concept_Concessieovereenkomst_Horecaconcessie_VUpdfApr 9, 2026 · 311 KB
9_Bijlage Plattegrond BG NU-gebouwpdfApr 9, 2026 · 1414 KB
8_Locatiespecifieke_bijlage_MF_gebouw_20260410pdfApr 9, 2026 · 274 KB
6_Locatiespecifieke_bijlage_NU_gebouw_20260410pdfApr 9, 2026 · 278 KB
13_Bijlage Aard- en nagelvaste apparatuurlijst O_2-gebouwpdfApr 9, 2026 · 3 KB
14_Bijlage Aard- en nagelvaste apparatuurlijst MF-gebouwpdfApr 9, 2026 · 5 KB
5_Bijlage Duurzaam VoedselkompaspdfApr 9, 2026 · 435 KB

11Legal themes that may be relevant here

12Frequently asked questions

What are the most important substantive requirements for the offer?
The contracting authority is looking for an entrepreneur who designs a healthy and sustainable menu and can provide a detailed social impact plan (SROI) with measurable KPIs.
Which suitability criteria must bidders meet?
Bidders must have relevant experience in managing catering concessions at similar locations, possess the necessary financial capacity, and maintain a culture of inclusivity and diversity.
On which criteria is the award based?
The award is based on the concept & assortment and the Sustainable Food Compass.
What is the focus of the collaboration with the VU Campus?
The collaboration is aimed at a development-oriented relationship where a healthy, sustainable offering and positive social impact (SROI) are central, in line with the Vision Eating and Drinking VU 2024-2029.

Automatically compiled from the official tender data and documents.

13Estimated value versus the market

p25
€ 879K
median
€ 3,0 mln
p75
€ 5,7 mln
deze opdracht

Gegunde waarden in CPV 55 · diensten n=152