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
July 2018
- Transition to new contract