Operations Services
For College and University Foodservice Facilities
Operations Assessment & Recommendations (OAR)
The Operations Assessment and Recommendations Program has developed the tools to quantify your most pressing needs in the following areas:
- Operational
- Sanitation
- Customer Satisfaction
- Business and Financial
- Food Quality
- Sustainability & Energy Efficiency
The problem is defined with and by the owner, data is gathered, a site inspection is conducted (if necessary), external data is compared, then recommendations and a project schedule are submitted to you.
Benchmarking Your Essential Data with FoodMark®
FoodMark® is a nationally recognized, confidential data-sharing program which quantifies, validates and interprets campus Dining Service data. FoodMark® partners are able to submit, share, compare, assess and follow trends of college and university Dining Services data.
Information can be refined and sorted by region of the country, campus, population of the building, and the owner’s financial objectives.
Questions? Please visit the Frequently Asked Questions page for more information.
If you would like further information on becoming part of the FoodMark® Program, please contact us.
Request for Proposals
Our goal for your Request for Proposal process is to create a Best Value Solution that attains maximum value at minimum cost for you. A Best Value Solution incorporates thorough understanding of current conditions, defining customer goals, embracing best practices, ensuring a positive financial return on investment, and a concise process and work plan.
We offer flexible services to meet your needs. Campus Dining, Inc. offers a framework of contemporary tools, proven skills, industry experience, plus knowledge and insights gained through the beneficial FoodMark® community. Together, these will sustain and secure the necessary services for your community, monitor your success and deliver innovative solutions to support you.
How will we develop a Best Value Solution for you? As part of the RFP process, we will:
Evaluate Current Conditions - Review site conditions, including the physical plant, current services, sustainable efforts, financial summaries, and qualitative performance.
Establish Customer Goals – Use our FoodWrite on-line survey tool to gather data from students, faculty, staff and University leadership to obtain, rate and rank the goals for your Dining Services.
Embrace Best Practices - Using our FoodMark® network of colleges and universities, we will study and clarify the Best Practices that apply to your Dining Services operation.
Positive Financial Results – Rigorous analysis of the financial Key Performance Indicator data from our FoodMark® database will ensure the best financial results are achieved for your Dining Services.
Develop a list of qualified food service providers – We maintain a database of qualified suppliers based on our current project work in both the campus and corporate markets. We will pre-qualify local, regional, minority, women-owned and national suppliers for your review and approval.
Contract Negotiations – We have a track record of successfully negotiating Operating Agreements and financial terms for colleges, universities and corporations, encompassing all major and regional Dining Service Suppliers in the United States.
We have conducted local, regional, national and global Request for Proposals for over twenty (20) years. We would be happy to discuss our most recent projects and references with you.
Quality Assurance
Financial Assessments: Hard Data to Develop Your Ideal Operating Conditions
Customer Satisfaction
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