Catering tenders in Dominican Republic.

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

Otnox tracks 1,893 catering procurement notices from 280 buying organisations in Dominican Republic over this reporting period.

April 27 – October 27, 2026

1,893

Tenders · 184 days

4.4% of the whole Dominican Republic market

RD$150K

Average published value · Awarded

median RD$112K

280

Buying organisations

municipalities, utilities, state orgs

20

Open right now

72 new every week

Catering tenders in Dominican Republic

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 Dominican Republic

Reporting period: April 27 to October 27, 2026. 20 notices in this report were open for bids at the snapshot date. 188 notices disclose awarded values in DOP: average DOP 150,099, median DOP 111,909.

1,705 notices disclose estimated budgets in DOP: average DOP 2,006,874, median DOP 266,680. The most active buying organisations in this selection are Ministerio de Educación (307 notices); Instituto Nacional de formación Técnico Profesional (204 notices); Instituto Nacional de Recursos Hidráulicos (61 notices).

Top buyers to watch · Tenders · 184 days

OrganisationTenders
Ministerio de Educación307
Instituto Nacional de formación Técnico Profesional204
Instituto Nacional de Recursos Hidráulicos61
Ayuntamiento del Distrito Nacional (ADN)37
Servicio Regional de Salud Cibao Sur37
Empresa de Transmisión Eléctrica Dominicana32

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.

doCountryCPV 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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