Catering tenders in Colombia.

Explore catering procurement notices in Colombia.Compare published figures, review buyers and check the original requirements before preparing a bid.

Otnox tracks 3,765 catering procurement notices from 1,409 buying organisations in Colombia over this reporting period.

April 14 – October 14, 2026

3,765

Tenders · 184 days

0.4% of the whole Colombia market

COL$250.0M

Average published value · Awarded

median COL$48.9M

1,409

Buying organisations

municipalities, utilities, state orgs

2

Open right now

143 new every week

Catering tenders in Colombia

Review recent notices, their current status and submission deadlines. Open the original documents to confirm the scope and conditions.

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Market analysis

Catering procurement in Colombia

Reporting period: April 14 to October 14, 2026. 2 notices in this report were open for bids at the snapshot date. 96 notices disclose awarded values in COP: average COP 250,011,589, median COP 48,903,750.

2,459 notices disclose estimated budgets in COP: average COP 511,611,888, median COP 27,500,000. 1,023 notices disclose values without a specified basis in COP: average COP 457,999,653, median COP 39,996,000. The most active buying organisations in this selection are DEPARTAMENTO DE SANTANDER (166 notices); UNIVERSIDAD NACIONAL DE COLOMBIA (93 notices); Universidad Eafit (72 notices).

Top buyers to watch · Tenders · 184 days

OrganisationTendersAnnounced value
DEPARTAMENTO DE SANTANDER166COL$250.8B
UNIVERSIDAD NACIONAL DE COLOMBIA93COL$4.9B
Universidad Eafit72COL$18.3M
SOCIEDAD TEQUENDAMA56COL$557.2M
GOBERNACIÓN DE BOLÍVAR//53COL$6.5B
CORPORACIÓN INTERUNIVERSITARIA DE SERVICIOS - CIS40COL$280.5M

Average and median values help compare contract sizes. Price the specific scope, quantities and contract terms rather than treating an aggregate as a budget; an undisclosed value does not mean zero.

What Otnox does

Not another tender list. A strategy engine.

Every public tender across 80+ markets, scored, mapped and explained: so you spend effort on the bids you can actually win.

NLIT infrastructure modernization€2.4M
RORoad resurfacing programme€3.2M
LVHospital equipment supply€640K
EECloud migration services€890K
NOData center coolingkr 18M
FICybersecurity assessment€1.1M
NLIT infrastructure modernization€2.4M
RORoad resurfacing programme€3.2M
LVHospital equipment supply€640K
EECloud migration services€890K
NOData center coolingkr 18M
FICybersecurity assessment€1.1M

Real-time monitoring

New tenders appear within minutes of publication. 80+ portals checked continuously, 24/7.

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Speaks your language

Spanish tender in, English verdict out. AI output and the whole interface in multiple languages.

Good fit
5Risk flags

Buyer Intelligence

Know how each public buyer behaves before you bid: re-tender cycles, scoring habits, repeat winners and verified contacts.

coCountryCPV codeCRM boardWeekly emailSlack

Bid pipeline, not a spreadsheet

Move tenders through stages like a CRM: watching, bidding, submitted, won. Built for a sales director, not an archive.

CPV 60000000UNSPSC 781018NAICS 485PSC V112GSIN N7030CPV 45000000UNSPSC 431700DK021 72000000PSC R425NAICS 541512+ CPV · UNSPSC

Universal Category Layer

47,000+ procurement codes across CPV, NAICS, UNSPSC and more, mapped into one taxonomy, so a search in one market works in all 80+.

· the playbook

How to prepare your catering bid

Define meal volumes, service locations and the needs of the people being served. Check menu requirements, dietary restrictions and the boundary between food supply and on-site service.

Price food, staffing, transport, equipment and cleaning consistently with the service schedule. Explain the effect of changing attendance, special events and permitted menu substitutions.

Build a compliance matrix linking each mandatory requirement to your solution, supporting evidence and responsible colleague. Resolve conflicting documents before the deadline for clarification questions.

Menus and diets

Provide realistic menu cycles and requested dietary or allergen information, with a controlled substitution process.

Kitchen and logistics

Check kitchen availability, production capacity, delivery temperatures and the timing of preparation and service.

Staffing and continuity

Describe shift cover, supervision and backup arrangements for supplier, equipment or staffing disruptions.

Service measurement

Agree on portions, meal counts, quality checks and how complaints, missed meals and waste are recorded.

Frequently asked questions

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