The qualitative evaluation criteria used for the retender of the catering services included a range of areas to meet the objectives and performance requirements of the Senedd for the service. Cost and quality evaluation was split 30:70—30 per cent for cost and 70 per cent for quality evaluation.

Examples of the key qualitative evaluation criteria included, for example, how the service would support our social and environmental and sustainability objectives, innovations for the service, and staff development and recruitment. The provision of menus and recipes for the service, including hospitality services, was also evaluated within the 70 per cent for quality.