Selection Process

Following is a timeline of key engagements with potential food service providers and members of the campus community during the selection process.

February 2016

  • Completion of Dining Strategic Plan
    • An analysis of needs and opportunities for the entire dining program and facilities
    • Campus Input from students, faculty, and staff

April 2017

  • Initial meetings with potential Food Service Providers (FSPs)
    • Goal to gauge interest, learn about FSP’s teams and capabilities

May 2017

  • FSPs tour SU campus
    • FSPs visited every dining venue on campus, developed a sense of the SU campus culture, and met with members of selection committee
  • Campus Input:  Annual food Service Survey to all students

August 2017

  • Follow-up meetings with potential FSPs to further gauge interest and learn more about their teams
  • RFP is sent to six interested FSPs
    • Goals of Guest Experience, Business Relationship, and Cultural Fit
    • Issued to six FSPs that have experience in higher education food service in the Pacific Northwest

September 2017

  • FSPs tour campus and meet with Residence Hall Association (RHA) Executive Council
    • Second tour for FSP to further develop facilities ideas
    • Campus Input: Each FSP had a meeting with RHA Executive Council to understand SU students’ experiences with SU dining, insights, values, and goals related to food service
  • Campus Input: Meetings with SU event planners
    • Two meetings between selection committee members and SU catering clients to discuss issues important to catering clients

October 2017

  • Food Service Visits #1
    • SU selection committee visited 5 campuses in Pacific NW region to sample food, see facilities, get ideas, and get a sense of FSP capabilities
    • Met with a staff member from each university to discuss their experience with the FSP on their campus
  • Proposals from FSPs received
    • 5 FSPs submit proposals
    • Selection team narrows group to 3 finalists

November 2017

  • Campus Input: Briefing to SGSU
    • Selection committee members briefed SGSU on RFP process
  • Campus Input: Faculty/Staff Survey
  • Campus Input: Finalist presentations to campus
    • Sodexo, Bon Appetit, and Chartwells present ideas in open forums
    • Email and paper comment cards available for feedback

December 2017

  • Food Service Visits #2
    • SU selection committee visited 3 campuses in Bay Area to sample food, see facilities, get ideas, and a sense of FSP capabilities
    • Met with a staff member from each university to discuss their experience with the FSP on their campus

January 2018

  • Selection
    • Based on criteria of Guest Experience, Business Relationship, and Cultural Fit, input from the campus community during the RFP process, and observations from the visits to other campuses

February 2018

  • Open forums

July 2018

  • Transition to new contract