SUMIT Project digital products provision

Tenders will be evaluated on the basis of the most economically advantageous tender (MEAT), using a combination of quality and price criteria. For each Lot, the Quality evaluation weighting will be: • Quality: 65% Quality evaluation will comprise a combination of mandatory (pass/fail) requirements and scored criteria. Tenderers must achieve a pass in all mandatory requirements in order to progress to the scored evaluation stage. In addition, certain scored criteria will include minimum score thresholds which must be met. Tenderers failing to achieve the required minimum score for these criteria may be excluded from further evaluation. Detailed evaluation criteria, including the mandatory requirements, minimum thresholds, scoring methodology and sub-criteria, are set out in the procurement documents and within the Public Contracts Scotland – Tender (PCS-T) system.

Tenders will be evaluated on the basis of the most economically advantageous tender (MEAT), using a combination of quality and price criteria. For each Lot, the Price evaluation weighting will be: • • Price: 35% Detailed Price evaluation criteria are set out in the procurement documents and within the Public Contracts Scotland – Tender (PCS-T) system.

Tenders will be evaluated on the basis of the most economically advantageous tender (MEAT), using a combination of quality and price criteria. For each Lot, the Quality evaluation weighting will be: • Quality: 65% Quality evaluation will comprise a combination of mandatory (pass/fail) requirements and scored criteria. Tenderers must achieve a pass in all mandatory requirements in order to progress to the scored evaluation stage. In addition, certain scored criteria will include minimum score thresholds which must be met. Tenderers failing to achieve the required minimum score for these criteria may be excluded from further evaluation. Detailed evaluation criteria, including the mandatory requirements, minimum thresholds, scoring methodology and sub-criteria, are set out in the procurement documents and within the Public Contracts Scotland – Tender (PCS-T) system.

Tenders will be evaluated on the basis of the most economically advantageous tender (MEAT), using a combination of quality and price criteria. For each Lot, the Price evaluation weighting will be: • Price: 35% Detailed Price evaluation criteria are set out in the procurement documents and within the Public Contracts Scotland – Tender (PCS-T) system.

Tenders will be evaluated on the basis of the most economically advantageous tender (MEAT), using a combination of quality and price criteria. For each Lot, the Quality evaluation weighting will be: • Quality: 65% Quality evaluation will comprise a combination of mandatory (pass/fail) requirements and scored criteria. Tenderers must achieve a pass in all mandatory requirements in order to progress to the scored evaluation stage. In addition, certain scored criteria will include minimum score thresholds which must be met. Tenderers failing to achieve the required minimum score for these criteria may be excluded from further evaluation. Detailed evaluation criteria, including the mandatory requirements, minimum thresholds, scoring methodology and sub-criteria, are set out in the procurement documents and within the Public Contracts Scotland – Tender (PCS-T) system.

Tenders will be evaluated on the basis of the most economically advantageous tender (MEAT), using a combination of quality and price criteria. For each Lot, the Price evaluation weighting will be: • Price: 35% Detailed Price evaluation criteria are set out in the procurement documents and within the Public Contracts Scotland – Tender (PCS-T) system.