Food Services




The Saint Lucia Trade Export Promotion Agency (TEPA) will be presenting Specialty Caribbean Expo 2017 (SCE) from March 9th – 12th, 2017 at the Daren Sammy Cricket Ground (DSCG), Beausejour, Gros Islet.

As with all TEPA events, the primary focus is on increasing exports within priority sectors and markets. The objectives of the SCE 2017 are:

  • To create an opportunity for participating exporters (exhibitors) to obtain credible and sustainable leads/markets for products and services.
  • To facilitate regional and international buyer/seller connections
  • To form /strengthen strategic alliances with relevant Trade partners / officials/agencies
  • To promote and improve intra and extra -regional trade
  • Identify new distributors, suppliers and representatives for exhibitors product or service

This request for proposal is issued by TEPA for Food Services Concession for the Specialty Caribbean Expo (SCE) 2017 at the Daren Sammy Cricket Ground (DSCG).


This Request for Proposal represents the requirements for an open and competitive process. Proposals received after the stipulated date and time will not be considered. Where a proposal includes outsourcing or sub-contracting of services, the area of work must be identified together with the name and background of the organization or individuals being subcontracted.

One emailed and/or hard copy of your proposal marked “Response to Request for Proposal –SCE 2017 Food Services Concession” should be delivered no later than Thursday, February 02nd, 2017 at 4:00 p.m. to:

Mr. Cecil Bertin
Financial Officer
Trade Export Promotion Agency (TEPA)
2nd Floor, Hewanorra House
Pointe Seraphine
Castries, Saint Lucia
Tel: 468-2165 / 468-2286

Further information and clarification regarding this RFP can be obtained by email with the subject line “Food Services Concession RFP Question” to:

Mr. Anthony John / Ms. Minerva Ross

Email: /

The deadline date for receipt of queries and request for clarifications and walk through at the venue is schedule for Monday, January 30th, 2017 at 10: 00 a.m.


The service provider is expected to provide the following:

  • Provide variety of hot & cold food, snacks, beverages and water over the four (4) day period for participants and patrons.
  • Ensure that freshly prepared lunch and snacks are promptly provided on a daily basis.
  • Create attractive presentations for lunch/snacks and other available services.
  • Indicate prices for snacks/lunch in the format of the daily menu displayed during the days of the EXPO.
  • Provide good customer service and high level of hygiene.
  • Liaise with TEPA secretariat to gain feedback on services provided and for potential needs.
  • Ensure that the services provided are in line with the general health requirements of the country
  • Display all the required certificates, food licenses, Liquor license, Health cards and other requirements in the assigned booth space.

The Selected concessionaire shall pay EC$1, 500.00 rent for the assigned booth area/space.

The full event schedule and site plan for SCE 2017 are attached.


The service provider shall provide a detailed work plan providing information on how the work will be scheduled including assignment of staff and supervisors.


All respondents to the RFQ must submit the following information:

  • A summary of the background of the bidder and demonstrated ability to deliver as per the above scope of works.
  • CVs of the entity’s key staff/managers. CV of person(s) who will be performing duty at the assigned booth during the days of the EXPO.
  • Information on how the service will be delivered including staffing levels and assignments.
  • Examples of events for which the bidder has provided similar service (s).
  • Two (2) written reference letters from previous clients.
  • Proof of Certification of ability to carry out catering services.


The bidder who best demonstrates the capacity to meet the requirements set out above will be notified via phone/email by Friday, February 20th, 2017.


TEPA shall not be held liable for any cost(s) associated with the preparation of the proposal or any other costs incurred by any applicant prior to their selection.


All or part thereof of the following criteria may be considered when determining the final selection:

  • Experience and knowledge of the respondent in providing catering services
  • Quality of previous work and experience, including demonstrated success in providing similar service;
  • Ability to deliver proposal requirements in keeping with the scope of work;
  • Cost effectiveness including offers of sponsorship.
  • Variety of meals, snacks and drinks to be provided.