A contemporary food hall at the Central Bank docklands campus in Dublin in place prior to the Covid-19 pandemic remains idle due to the impact of hybrid working.
That is revealed in new Central Bank tender documents for the estimated €28.5 million catering and hospitality services business over the next seven years.
The tender states “since the end of the pandemic and the uptake of hybrid working, it has, as yet, not been considered feasible to mobilise” the planned contemporary food hall within the Central Bank’s Mayor Street building.
The Mayor Street and North Wall Quay buildings are linked by an internal bridge at 2nd floor level, creating a connected campus environment.
More than 1,700 people work in a hybrid manner between both buildings.
The tender states that “it is anticipated, although not guaranteed, that the Food Hall will be mobilised at some point during the term of the seven-year contract”.
The tender further states that in any event, the Food Hall may be used for a number of onsite events from time to time, so may require hospitality services to be provided.
On the €28.5m estimate, the tender states that “the total value may be significantly lower, or indeed significantly higher than, that estimate”.
On the impact of hybrid working, the tender states that data on recent campus occupancy and catering customer numbers are available to tendering firms on a confidential basis.
The Central Bank document states that its current hybrid policy currently allows a minimum of 50 per cent of time on site in any given month.
The Central Bank has told bidders that the services will include operating the current main restaurant called The Quay at the Central Bank’s Dockland campus.
Operators will also operate the Barista coffee bar on ground floor called The Pier, an honesty shop with limited confectionery items and another barista coffee café on the 7th floor of the North Quay Building called The Bridge.
Firms tendering will also have to provide catering services for the 100 employees at the Central Bank’s Cash Centre at Sandyford.
The tender states that “the Central Bank's vision is to create a high standard food offer that engages with our people, delivers continuous improvement in quality and healthy options, and an enhanced, innovative food offering delivering an onsite experience befitting the quality and calibre of our facilities and people”.
The tender states that firms must avoid ‘menu fatigue’ and change the menus daily, weekly and seasonally.
The closing date for tenders is December 13th.
