Catering Technical Proposal - GEMRCN Template
School, hospital and corporate catering. GEMRCN menu plans, HACCP, local sourcing and allergen management.
The document is in French, as required by French public procurement. The guidance inside is written to be followed step by step.
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The market in figures
French public procurement open data, 12 rolling months, as of 2026-08-25.
- 1,736
- contracts awarded
- 785
- winning companies
- 630
- active buyers
- 195,240 EUR
- median amount
- 48 months
- median duration
What the buyer actually scores
Weightings observed on this type of contract.
Nutritional quality and meal plan
25 a 40 %Portion sizes by age group, regulatory food frequencies, multi-week menu plan. School diners impose precise rules.
Local and organic sourcing, food waste
20 a 30 %Regulatory thresholds for sustainable products are a floor, not an argument. What counts is the named supplier list and their distance.
Hygiene and food safety control
15 a 25 %Food safety plan, hot or cold chain management, temperature traceability, allergen and special diet handling.
Mistakes that get a bid rejected
Specific to this sector, not generic advice.
- Providing sample menus instead of real contract menus. The buyer wants four to eight weeks of menus built for their diners.
- Not addressing allergies and special diets. On school or hospital contracts this is an immediate rejection.
- Claiming a sustainable product rate without supplier evidence. The percentage alone has no probative value.
Required documents and qualifications
To gather before you start writing.
- Agrement sanitaire : Health approval number of the central kitchen, issued by veterinary services. A blocking document.
- Plan de maitrise sanitaire : Full HACCP documentation, often requested as an annex to the technical proposal.
- Certification bio : Certificate from the certifying body for the organic products offered.
Template excerpt
Items in brackets are for you to complete.
Le plan alimentaire couvre [nombre] semaines sans repetition, construit selon les frequences reglementaires applicables aux convives de [tranche d age]. Les grammages sont ajustes par tranche d'age et figurent en annexe. L'approvisionnement s'appuie sur [nombre] fournisseurs situes a moins de [distance] kilometres, dont [nombre] certifies en agriculture biologique. Les listes nominatives et les certificats correspondants sont joints au present memoire.
Sections included
- 1.Cover page
- 2.Nutritional needs
- 3.Presentation and certifications
- 4.GEMRCN policy
- 5.4-week menu plans
- 6.Short-chain sourcing
- 7.Allergens and diets
- 8.HACCP protocols
- 9.Logistics and delivery
- 10.Sustainable development EGalim
- 11.Quality and satisfaction
- 12.References