Latest Latvia Hotel, Catering & Hospitality Tenders

8 live tenders, updated daily.

There are 8 live Hotel, Catering & Hospitality tenders in Latvia on Tender Impulse right now. 2 were published in the last seven days. The CPV codes that come up most often are Catering services (55520000), Catering services for other enterprises or other institutions (55523000) and Canteen and catering services (55500000). Watch the deadlines: 5 close within a week. The newest notice was added on 2 Nov 2026.

Looking wider? Browse all Hotel, Catering & Hospitality tenders worldwide or every open Latvia tender.

Hotel, catering and hospitality tenders in Latvia

Public bodies tender for staff canteens, school and hospital catering, event catering, accommodation for delegations and training, and hospitality concessions in public buildings and airports. Hotel, restaurant and retail trade services are classified under CPV division 55.

Catering contracts are usually judged on menus, hygiene standards and staffing as well as price. Subscribers can request the specifications and receive daily alerts for hospitality tenders in Latvia.

Bidding in Latvia

Latvian authorities run procurement through EIS, the national Electronic Procurement System, under the oversight of the Procurement Monitoring Bureau (IUB), and above-threshold contracts also appear on TED. Documents are in Latvian and are translated for subscribers at no extra cost.

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Frequently Asked Questions About Latvia Hotel, Catering & Hospitality Tenders

How many Latvia Hotel, Catering & Hospitality tenders are open right now?
Tender Impulse lists 8 open Latvia Hotel, Catering & Hospitality tenders. Of these, 2 were published in the last seven days, and 5 close within the next seven days. The count is refreshed every two hours as new notices are published and others close.
Which CPV codes are used in Latvia Hotel, Catering & Hospitality tenders?
The CPV codes that appear most often in open Latvia Hotel, Catering & Hospitality tenders are Catering services (55520000), Catering services for other enterprises or other institutions (55523000) and Canteen and catering services (55500000). Adding these codes to a Tender Impulse alert brings new matching notices by email every day.
Which system do Latvian buyers use for Hotel, Catering & Hospitality tenders?
Latvian contracting authorities run Hotel, Catering & Hospitality tenders through EIS, the national Electronic Procurement System, and notices are overseen by the Procurement Monitoring Bureau (IUB). Contracts over EU thresholds are also published on TED. Typical buyers include the Hospital of Traumatology and Orthopaedics, Aizkraukle Municipality and Riga city institutions.
What language are Hotel, Catering & Hospitality tenders in Latvia written in?
Latvian Hotel, Catering & Hospitality tenders and their documents are written in Latvian, so bidders who do not read the language need translation to assess requirements and prepare an offer. Tender Impulse subscribers receive daily alerts by keyword and CPV code, can have Latvian tender details translated at no extra cost and can request bid documents.
What do Latvia hotel, catering and hospitality tenders cover?
Latvia hotel, catering and hospitality tenders cover staff canteens, school and hospital catering, event catering, accommodation for delegations and training, and hospitality concessions in public buildings and airports. Hotel, restaurant and retail trade services are classified under CPV division 55.
What do caterers need to bid on Latvia school and hospital catering contracts?
Caterers bidding on Latvia school and hospital catering contracts usually need food-hygiene certification, sample menus meeting nutritional or dietary requirements, staffing plans, references from similar contracts and insurance. Kitchen inspections or site visits are common. Concession bids may also require a business plan and commitments on prices charged to users.
How are Latvia catering tenders usually evaluated?
Latvia catering tenders are usually judged on menus, hygiene standards and staffing as well as price. Pitfalls include underestimating meal volumes or special diets, food price changes during a fixed-price contract, and equipment or utility costs left to the caterer. Concessions add commercial risk, since revenue depends on users rather than guaranteed payments.
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