Student Catering Procurement (Manawatu Albany) RFI

Massey has provided traditional catering and retail offerings to students and staff but believe now is the time to see what possibilities may exist. We feel there is a necessity to check the market to confirm we have the best solution to meet our current and future Student and Massey University’s Campus needs.

Currently we have one large incumbent catering supplier who caters for our Auckland Campus and Manawatu Campus, Massey owned services, and several other small catering services. They cover:

• Residential Students

• Retail – Non-Residential and Staff Needs

• Events Catering

Catering Requirements Overview

Massey University is seeking information from potential catering partners to support a wide range of food service needs across its Auckland and Manawatu campuses.

Currently a significant portion of these services is delivered to students residing in catered accommodation, who select from various meal plan options provided by the current incumbent supplier. Meal services are offered seven days a week throughout the student accommodation contract period, 42 weeks in Auckland and 38 weeks in Manawatu.

Currently, Auckland campus supports approximately 204 catered rooms, in addition to 6–7 Residential Assistants. Manawatu campus has approximately 430 catered rooms and 20 Residential Assistants. These figures do not represent the full extent of catering demand on campus and should be considered indicative only.

Meal services for catered residents currently include:

• Lunch (Monday to Friday)

• Brunch (Saturday and Sunday)

• Dinner (Monday to Sunday)

Additional Partnership Requirement – Albany Campus Only

At the Albany campus, Massey University has an established partnership that requires a catering provider to deliver a comprehensive range of food services to support both residential and course-based attendees. The required services include:

• Breakfast, lunch, and dinner for those staying on-site as part of the partnership

• Lunch for all course attendees (including those not residing on campus)

• The capability to provide breakfast and dinner for off-site or day attendees as needed

• The ability to cater for large functions and events, which may include conferences, formal dinners, or university-hosted functions with varying dietary requirements and formats

The current catering provider operates on-site under an “in-house” model and leases university-owned kitchen assets and facilities to deliver these services

The catering partner must be flexible and responsive to changing numbers, meal types, and event formats, ensuring consistent quality and service across all aspects of delivery.