Awarding of GMU Catering Stall Unit at BOKARO STEEL CITY Station PF No-1 near SMR Office for a period of 5 ( Five) years.

Minimum Annual Turnover. Details description at sub-para 1.1 & 1.2

For GMU at A1 /A/B/C class stations the Bidder must have minimum annual turnover of 3 times of indicative License Fee in any one of the previous three financial years from catering business.

Minimum Annual Turnover as stated above, will be 4.5 times for GMUs at prime locations of the station/Platform (to be decided by the Railway) at all categories of stations. However, Minimum Annul Turnover will be escalated by 4.5 times for refreshment rooms at 'B' & 'C' category of stations irrespective of the location at the station/ Platform. The bidder would submit audited balance sheet and profit and loss account or income Tax Returns of previous three (3) financial years i.e. 2022-2023, 2023-2024,2024-25 duly certified by the chartered account (The Format is Uploaded in Documents Named As "Turnover.pdf " or "Turnover"). The Balance Sheet and all other financial documents attested/ Certified by CAs to substantiate fulfillment of financial Eligibility Criteria should be with UDIN, failing which the offer is likely to be rejected without any further reference.

The Balance Sheet and all other financial documents attested/ Certified by CAs to substantiate fulfillment of financial Eligibility Criteria should be with UDIN, failing which the offer is likely to be rejected without any further reference.

Financial Standing (Format For Financial Standing of the Bidder is uploaded in Documents named as " Form Tech 2.pdf " or Form tech 2),details at sub-para 2.1, 2.2

For GMU at A1/A/B/C class stations, the bidder must have profit or loss + accumulated reserves + share capital minimum of Rs 3 lakhs in the previous three financial years.

Financial standing as stated above will be escalated by 50% for GMUs at prime locations of the station/Platform ( to be decided by the Railway) at all categories of stations. However, minimum financial standing will be escalated by 50% for Refreshment rooms at 'B' and 'C' category stations irrespective of the location at the Station/Platform.

Self declaration form for Techno-commercial Experience as scoring format is uploaded in documents named as "selfDeclarationforscoringformat pdf"

The Licensee shall furnish to Railway ( In the manner and form acceptable to Railway) a Security Deposit for an amount equal to 10 % ( Ten percent) of the Total License Fee for the entire duration of the License within 15 ( Fifteen) Days on receipt of LOA.

Legal Status of the Bidder. Details description at sub-para 1.1,1.2

The Bidder should be either an individual or sole proprietor firm or a company incorporated under the Companies Act, 2013 or a partnership firm register under the Partnership Act, 1932. The bidder shall furnish self attested copy of Government approved Identity proof, such as AADHAAR CARD.

In case of partnership firm/company/JV, the bidder should upload the format of power of attorney for signing of the bid uploaded in documents named as "powerofattorney.pdf"

Experience of Catering Business. details description at sub-para 2.1,2.2,2.3

For GMU at A1/A Category stations, the Bidder should have a minimum of three (3) years of catering business experience.

For GMU at B Category stations, the Bidder should have a minimum of three (3) years of catering business experience.

For GMU at C Category stations, the Bidder should have a minimum of three (3) years of catering business experience. The Bidder shall upload a copy of Articles of Association/Partnership deed where catering/hospitality/food and beverage is covered under the Main objects clause of the agreement.

Domicile of the bidder with reference to the location of the GMU ( desirable) Preference will be given to the bidder having domicile certificate for the Municipality/District/state under which jurisdiction the stations is falling as per the scoring criteria in the Techno-Commercial Bid document. Self attested proof of domicile to be attached.

All additional mandatory requirements have been enlisted at format of mandatory information, this includes Permanent Account Number, GSTIN Registration, FSSAI etc. (The format for mandatory informations is uploaded in Documents named as "Mandatory information-GMU-1.pdf "). The bidder has to upload supporting documents with the uploaded format.)

The bidder should upload an affidavit on non-judicial stamp paper of appropriate value of Rs.100/- for his declaration on number of catering units he/she/they are holding in Indian Railways.. (The Format for the affidavit is uploaded in Documents named as "Catering Unit.pdf" )

The bidder should upload an affidavit of Self Declaration for solvency on Non-judicial stamp paper of Rs.100/- value(Format of Solvency Declaration is uploaded in Documents named as "Affidavitforsolvancy.pdf")

In case licensee is permitted for sale of packaged drinking water then, it is mandatory for the licensee to sale 'Rail Neer' (Packaged Drinking Water- 1000 ml) chilled or in such quantities & rates prescribed by Railway from time to time. The licensee will be responsible for storing, cooling and distributing 'Rail Neer' to the passengers. In case of non-availability/inadequate supply of Rail Neer by Railway, the licensee shall be permitted to sale only packaged drinking water of brands as approved by Railways.

The Licensee may be encouraged to provide regional cuisines, dietary and infant foods, food for patients or ailing passengers, Jain food at tariff approved by Railway subject to authorization from Railway.

The licensee should provide service across the counter only. No platform vending will be permitted.

Licensee shall be responsible for availability/provision of adequate number of garbage bins at appropriate places. Licensee shall also ensure to place bio-degradable bags in garbage bins for easy disposal and proper handling. These should be cleaned outside the production area. Licensee shall avoid use of metallic dustbins, which become rusted over a period of time. Segregation of waste should be done as bio- degradable and bio non-degradable. Licensee shall be responsible for disposing the garbage suitably as per the instruction framed by Railway/Division. All garbage bins must be labeled, cleaned and sanitized regularly. All instruction in regard to disposal of garbage issued from time to time by health, Mechanical and Commercial Directorate are to be adhered to by licensee.

The Licensee shall be responsible for ensuring the quality and quantity, maintaining proper hygiene and cleanliness while handling raw materials, preparation, packaging, supply, service, etc. of food/meals in accordance with the parameters uploaded in the DOCUMENTS.

The licensee shall further be responsible to make adequate arrangement in terms of all equipment and manpower, at its own cost, as per policy directives.

The Licensee shall depute staff who will be required to manage the catering operations and serve food to the passengers. The number of staff deputed shall not be more than the number prescribed by Railway administration. The Licensee shall ensure that the staff deputed on the unit should maintain good conduct, etiquette, personal hygiene, politeness and courtesy, issue computerized bills to passengers etc. The licensee shall also ensure computerized billing for all the items sold in the unit and the licensee shall provide the facility for cashless transaction viz. POS/Swipe machine, BHIM, Mobile Wallets, Bharat QR code, any new schemes/ tools/instruments introduced by Govt. of India or Ministry of Railways for promoting cashless transaction etc. compulsorily available in the unit. Further, the licensee ensure that the catering staff should be well groomed, were proper uniforms, badges displaying their names, carry photo identity cards, display at all times. The Railway reserves the right to prescribe a standard uniform for all staff working for GMUs on a station. The cost of all the above has to be borne by the licensee.

In consideration of the award of the license to the Licensee, the Licensee shall be liable to pay Annual License Fee. The License fee will be fixed for the first three years and in the fourth year it will be enhanced by 10 %. The license fee for the fourth and fifth year will remain same. There will be no other increase in the License fees during the tenure of contract (Including in case of revision in menu and tariff), other than this increase of 10 % in the fourth year.

The Annual License Fee shall be paid every year. For the first year, Licensee shall pay the annual License fee within fifteen (15 days) on receipt of LOA, and for subsequent years, it shall be paid at least fifteen (15) days before the completion of each preceding year of License.

The Licensee shall ensure availability of hand held fire extinguishers with the staff having knowledge of operation of the equipment.

A Licensee will be allowed to hold a maximum of five minor Catering Units per Division. Trolleys are also treated as separate unit as per catering Policy 2017 and will be counted for the purpose of ceiling limit of 5 Units. The bidders should submit an undertaking on Non-Judicial Stamp paper

The licensee shall get conducted third party audit periodically by an independent agency authorized/prescribed by Railways every six months along with regular in-house Audit.

The tenure of this License shall be for a period of five (5) years only from the date of commencement of the License and there will be no extension/Renewal.

Railway in its sole discretion and without incurring any obligation or liability, reserves the right at any time, to

Suspend and/or cancel the Bidding Process and/or amend and/or supplement the Bidding Process or modify the dates or other terms and condition relating thereto;

Consult with any Bidder in order to receive clarification or further information

Retain any information and/or evidence submitted to Railway by, on behalf of, and/or in relation to any Bidder; and/or

Independently verify, disqualify, reject and/or accept any and all submission or other information and/or evidence submitted by or on behalf of any Bidder.

Legal Status of the Bidder

The Bidder should be either an individual or sole proprietor firm or a company incorporated under the Companies Act, 2013 or a partnership firm register under the Partnership Act, 1932. The bidder shall furnish self attested copy of Government approved Identity proof, such as AADHAAR CARD.

Main Objectives

Appointment of a Licensee for the General Minor Unit (GMU) at BOKARO STEEL CITY station for ensuring provision of hygienic, good quality affordable meals/food to the traveling passengers as per laid down guidelines and policy directives issued by Railway and any other statutory regulations.

In consideration of award of this License, the Bidder shall offer to pay a license fee, for tenure license for the GMU. However the indicative license fee is provided.

The Bidder, once selected shall become "Licensee" and shall be liable to pay License fee as per terms and conditions determined by the Railway.

Licensees shall set up Modular Catering Stalls to maintain uniformity in design and color scheme as authorized and approved by the Railways. The Licensee shall be responsible to display the "Rail Ahaar" logo prominently at all places including the packaging material of food, uniform of waters and other staff etc. The Licensee will abide by the instructions of Railway in this regard from time to time

Railway has adopted a system of inviting open,competitive, single stage two-packet system from experienced and reputed food and catering service providers, for selection of the licensee for the award of license through E-tendering.

Railway reserves the right to accept or reject any Bid, to cancel or modify the process or any part thereof or to vary any of the terms and conditions, and /or to annual the Bidding Process and reject all Bids, at any time during the Bidding process, without thereby incurring any liability to the affected Bidder(s) or any obligation to inform he affected Bidder(s) of the grounds for Railway's action.

If the highest Bidder (H1) withdraws of fails to take up or to start the contract, he will be debarred from participating in all catering contracts over Indian Railways including IRCTC for five (05) Years.

The eligible bidders will be evaluated techno-commercially and awarded a Techno- Commercial Score to assess the capability of the eligible bidder(s) on the basis of scrutiny of information provided in Tech Form- 1 and Tech Form- 2.

The highest Techno-Commercial score (HTS) secured by any of the bids will be the base Techno-Commercial index

All bids whose techno-commercial score is more than or equal to 50% of HTS will be "techno-commercially qualified" for consideration of Railway Administration

The intending tenderers must be registered on e-tendering portal https://www.ireps.gov.in. Those who are not registered on the e-tendering portal shall be required to get registered beforehand. After registration, the tenderer will get user id and password. On login, tenderer can participate in tendering process and can witness various activities of the process.

The authorized signatory of intending tenderer, as per Power of Attorney (POA), must have valid class-III digital signature with Company name issue by any Certifying authority (CA) authorized by Controller of Certifying authorities i.e. CCA India. The list of Certifying Authorities from whom such Digital signing certificate can be obtained is available on the website of Controller of Certifying Authorities (www.cca.gov.in). The tender document can only be downloaded from e-tendering portal using class-III digital signature. However, the tenderer shall upload their tender on https://www.ireps.gov.in using class- III digital signature of the authorized signatory only.

Tender submissions shall be done online on https://www.ireps.gov.in after uploading the mandatory scanned documents and other documents as stated in the tender document using valid Digital Signature Certificates. Instructions for online bid submission are furnished hereinafter.

Tenders shall be uploaded online on http://www.ireps.gov.in at stipulated date and time provided in NIT. The tendering authority cannot take any cognizance and shall not be responsible for any delay in submission/ uploading of Tender. The Tenderer shall ensure that they had received receipt/acknowledgement of their tender submission which is generated by the system itself on successful submission of tender online.

Only "Earnest Money Deposit" and "Cost of Tender Document" shall be submitted through online net banking or payment gateway as per schedule mentioned in NIT. No, tenderer shall submit "Earnest Money Deposit" and "Cost of Tender Document" manually or through postal to this office.

The tender inviting authority may, at his discretion,extend the deadline for submission of tenders by issuing an amendment/corrigendum, in which case all rights and obligations of the tender inviting authority and the Tenderer previously subject to the original deadline will thereafter be subject to the deadline as extended.

Modification, Substitution And Withdrawal Of Tenders:

•Except where expressly permitted by these Instructions, the Tenderer shall not make or cause to be made any alteration, erasure or obliteration to the text of the documents prepared by the Tender Inviting Authority and submitted by the Tenderer with or as part of his Tender.

•No Tender shall be allowed to be modified by the Tenderer after the deadline for submission of Tenders.

•The Tender submitted online (with last modification) will be taken as a final bid.

•Withdrawal of a Tender during the interval between the deadline for submission of bids and the expiration of the period of bid validity specified in the Form of Tender shall result in the forfeiture of the Earnest Money Deposit.

Format and Signing of Tenders:

Tenderer shall upload all documents/certificates in support of credentials along with their Tender as per the eligibility criteria & Terms and Conditions of tender using, failing which their tender shall be rejected. The onus of establishing the credentials of the Tenderer(s) and document submitted lie with the Tenderer. However Railway Administration reserves the right to verify the contents of documents uploaded, affidavit from the department concerned, either before the award of, or during the currency of the contract. Furnishing of false document, affidavit would automatically lead to termination / cancellation of the tender / contract including forfeiture of security deposit and initiation of legal proceedings against the Tenderer / contractor as per affidavit.

All documents which are to be submitted as scanned documents shall be signed by the Tenderer before scanning and uploading (in .pdf format).

All pages of the Tender, where entries or amendments have been made, shall be initialed and dated by the person or persons signing the Tender.

Documents submitted in Tender submission shall contain no alterations, omissions or additions, except those to comply with instructions issued by the tender inviting authority, or as necessary to correct errors made by the Tenderer, in which case such corrections shall be initialed and dated by the person or persons signing the Tender before scanning and uploading/submitting.

The Tenderer(s) shall not take any advantage of any misinterpretation of the conditions due to typing or any other error and if in doubt shall bring it to the notice of the administration, without delay. No claim for the misinterpretation shall be entertained. All documents shall be submitted in the prescribed formats as enclosed

The Tenderer shall upload a separate statement, consolidating at one place, regarding additional condition and /or deviation of clauses. It should however be noted that the Railway reserves the right to consider or reject such additional condition or deviations without assigning any reason.

Tenderers are advised to keep in touch with e-tendering portal https://www.ireps.gov.in for updates.

Assistance to Bidders for any queries relating to the tender document and the terms and conditions contained therein should be addressed to the Tender Inviting Authority for a tender or the relevant contact person indicated in the tender. Any queries relating to the process of online bid submission or queries relating to tender, contact helpdesk of IREPS portal.

Purchase of Raw Material from reputed suppliers who are FSSAI Compliant.

Storage of raw materials in store rooms free from any contamination and at appropriate temperatures.

Identification and Segregation of "Perishable" raw materials and labeling them with expiry date/time.

Temperature should be checked at the time of procurement especially for milk & milk product: < 50 C and for Non Vegetarian < 100 C.

Observe presence of dust and foreign material like stones, hairs, nuts, bolts, wires, staples, feathers, rat, droppings, paper, cigarette ends, earrings, fingernails, buttons, pen tops etc. and discarded such batches/ lots.

Food should be placed 10 inches above the ground, in an area free from contamination.

The entire facility, including the floors, walls, ceilings, windows, screens, door etc. must be cleaned at regular intervals to prevent any accumulation of rubbish.

All food contract surfaces should be cleaned and sanitized after every use.

The production area must be thoroughly cleaned at least twice in every 24 hrs. The recommended cleaning procedure is a wet wash with detergent.

Drains should not get clogged which leads to foul smelling organic matter.

Remove all waste material deposited on the grates and shelves. This will keep drains from clogging and emitting foul smell.

No smoking or pan or tobacco chewing should be allowed in the premises.

No Cobwebs or dust should gather on walls, windows, doors and skylights.

Maintain weekly schedule for thorough cleaning. Nominate a day for the purpose and display it prominently.

Leftover food items should be condemned.

risk Scales will be thoroughly cleaned between the weighing of different goods, especially raw produces, Separate scales will be provide for raw meat and high foods, each clearly marked for intended use.

Containers used for the receipt, storage or distribution of goods will be kept scrupulously clean and dry.

Steps will be taken took ensure that cross-contamination does not occur during delivery, stock rotation and storage.

Correctly place and use refrigerators.

Proper packing of food with packaging grade material

Only potable water should be used for drinking, food preparation, drink dispensers and ice making. Where necessary water will be filtered and treated on-site to ensure all water for these uses is potable. UV water purifier should be provided for supply of potable water.

Food preparation equipment, food etc will not be stored under sinks

Sinks will be cleaned thoroughly after every use.

Adequate hand washing facilities should be provided in readily accessible positions throughout food handling areas.

Food preparation equipment and utensils should be cleaned immediately after use.

Cooking equipment and storage racks should be located so as to enable areas below and around to be easily cleaned.

Equipment used for raw meat or vegetable preparation should not be used for cooked or other high risk food preparation.

Supply of first aid equipment should be available for use.

Emergency numbers should be displayed prominently

All staff handling food will wear suitable clean protective clothing/uniform

Protective headgear will be worn to ensure hair and dandruff do not contaminate food or surface

Annual medical examination of all staff has to be ensured and a fitness certificate issued.

Skin lesions, boils, rashes cuts and discharge from any site are hazardous and can contaminate food with food poisoning bacteria. Such staff members should be excused from food handling till cured.

Scrupulous personal cleanliness is essential to clean food handling and the highest standard must be achieved and maintained at all times by those responsible for food storage, preparation, cooking rule of hygiene

Food should be touched by hand only when there is no alternative and hand cleanliness is the basic rule of hygiene.

Nails must be kept short and scrupulously clean and not bitten.

Skin cleanliness is essential. Therefore a daily bath or shower is recommended.

Feet should be covered with suitable footwear.

Food or drink should not be consumed whilst working in food handling areas.

Smoking at GMU is not permitted.

All staff must receive appropriate food and personal hygiene training to ensure that they are able to comply with the hygiene requirements. Initial training should be given on induction and refresher training undertaken on annual basis.

Pest control measures have to be adopted with schedule of pest control to be displayed. Regular AMC schedule should be followed.

Adequate space with separate provision for storage of raw material, cleaning and dressing, preparation of food, packaging and delivery.

Use adequate number of bins for garbage collection. Segregation of waste should be done as bio-degradable and bio- non degradable.

Place bio- degradable bags in garbage bins for easy disposal and proper handling. These should be cleaned outside the production area. Avoid use of metallic dustbins, which become rusted over a period of time.

All garbage bins must be labeled and cleaned and sanitized regularly. Garbage must be disposed off suitably at the designated location outside the station/maintenance area.

Regular in-house audit must be undertaken by a trained staff once-every week, and items recorded.

External audit will be undertaken periodically by an independent agency/Railway, and items recorded from compliance.

Refreshment Rooms will be allowed to Cook.

Food should be placed 18 inches above the ground, in an area free from contamination.

All Food contact surfaces should be cleaned and sanitized after every use.

Remove all waste material deposited on the gates and shelves.

No smoking or pan or tobacco chewing should be allowed in the premises.

No cobwebs or dust should gather on walls, windows, doors and skylights

Maintain weekly schedule for thorough cleaning.

Leftover Food Items should be condemned.

Steps will be taken to ensure that cross-contamination does not occur during delivery, stock rotation and storage.

Correctly place and use refrigerators.

Proper packing of food with packaging grade material.

Only potable water should be used for drinking, food preparation, drink dispensers and ice making. Wherever necessary water will be filtered and treated on-site to ensure all water for these uses is potable

Food preparation equipment and utensils should be cleaned immediately after use.

All staff handling food will wear suitable clean protective clothing/uniform.

Protective headgear will be worn to ensure hair and dandruff do not contaminate food or surface.

Annual medical examination of all staff has to be ensured and a fitness certificate issued.

Skin lesions, boils, rashes cuts and discharge from any site are hazardous and can contaminate food with food poisoning bacteria. Such staff members should be excused from food handling till cured.

Scrupulous personal cleanliness is essential to clean food handling and the highest standard must be achieved and maintained at all times by those responsible for food storage, preparation, cooking and service.

Food should be touched by hand only when there is no alternative and hand cleanliness is the basic rule of hygiene.

Nails must be kept short and scrupulously clean and not bitten. Nail varnish is not permitted.

Skin cleanliness is essential. Therefore a daily bath or shower is recommended.

Feet should be covered with suitable footwear.

Food or drink should not be consumed whilst working in food handling areas.

Use adequate number of bins for garbage collection. Segregation of waste should be done as bio-degradable and bio- non degradable.

Place Bio-degradable bags in garbage bins for easy disposal and proper handling.

All garbage bins must be labeled and cleaned and sanitized regularly. Garbage must be disposed off suitably at the designated location outside the station/maintenance area.

External audit will be undertaken periodically by an independent agency/Railway, and items recorded from Compliance.

There should be no cooking on platforms at suburban stations and for other stations except for items which could be prepared through electrically operated equipments only.