Tender evaluation

The public sector has moved away from awarding contracts on the basis of lowest price only.  Price is still a factor but quality is now also taken into consideration.  Most tenders are awarded on a combination of price and quality and the contract will be awarded to the one that offers the best value for money.  Our main evaluation criteria can be summed up as "most economically advantageous tender" (MEAT). The criteria for each contract and the scoring mechanism will be set out in the tender documents.