Selection Process

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

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

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

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

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

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

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

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

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

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