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RFP783-17004 K-17-00660

REQUEST FOR PROPOSAL: RFP# 783-17004

Dining Services Operations

Deliver Bid Response to:University of Houston Energy Research ParkPurchasing Department, Attn: Jack Tenner5000 Gulf Freeway, Building 1, Room 204

Houston, TX 77204-5015

Posting Date: Friday, March 10, 2017

Proposal Due Date: Tuesday, April 11, 2017 @ 3:00 PM CDT

(HSP) HUB Subcontracting Plan Due Date:Wednesday, April 12, 2017 @ 3:00 PM CDT

NOTE: Proposal and HSP must be in separate envelopeswhen submitted to Purchasing and will be opened

on the HSP due date and time.

DO NOT FORGET TO INCLUDE ELECTRONIC VERSION OF BID SUBMISSION

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RFP783-17004 K-17-00660Table of Contents

INTRODUCTIONINTRODUCTION..............................................................................................................................................................................................................................................................................................................................66

1.1 GENERAL1.1 GENERAL..........................................................................................................................................................................................................................................................................................................................66

1.2 SUBMITTAL DEADLINE1.2 SUBMITTAL DEADLINE..................................................................................................................................................................................................................................................................................66

1.3 PROPOSAL GUARANTEE1.3 PROPOSAL GUARANTEE............................................................................................................................................................................................................................................................................77

1.4 PRE-PROPOSAL MEETING1.4 PRE-PROPOSAL MEETING........................................................................................................................................................................................................................................................................77

1.5 UNIVERSITY CONTACTS1.5 UNIVERSITY CONTACTS..............................................................................................................................................................................................................................................................................88

1.6 INQUIRIES AND INTERPRETATIONS1.6 INQUIRIES AND INTERPRETATIONS..........................................................................................................................................................................................................................................88

1.7 PUBLIC INFORMATION1.7 PUBLIC INFORMATION................................................................................................................................................................................................................................................................................88

1.8 TERM OF CONTRACT1.8 TERM OF CONTRACT........................................................................................................................................................................................................................................................................................99

1.9 CANCELLATION1.9 CANCELLATION........................................................................................................................................................................................................................................................................................................99

1.10 TERMINATION1.10 TERMINATION......................................................................................................................................................................................................................................................................................................99

AWARD PROCESSAWARD PROCESS........................................................................................................................................................................................................................................................................................................................99

2.1 BASIS OF AWARD2.1 BASIS OF AWARD................................................................................................................................................................................................................................................................................................99

2.2 CONTRACT AWARD PROCESS2.2 CONTRACT AWARD PROCESS............................................................................................................................................................................................................................................................99

2.3 OTHER FACTORS FOR SELECTION2.3 OTHER FACTORS FOR SELECTION..............................................................................................................................................................................................................................................1010

2.4 RESPONDENT’S ACCEPTANCE OF EVALUATION METHODOLOGY2.4 RESPONDENT’S ACCEPTANCE OF EVALUATION METHODOLOGY..............................................................................................................................................1010

2.5 COMMITTMENT2.5 COMMITTMENT..................................................................................................................................................................................................................................................................................................1010

2.6 KEY EVENTS SCHEDULE2.6 KEY EVENTS SCHEDULE............................................................................................................................................................................................................................................................................1010

GENERAL INFORMATION AND REQUIREMENTSGENERAL INFORMATION AND REQUIREMENTS..........................................................................................................................................................................................................................1111

3.1 GENERAL INSTRUCTIONS3.1 GENERAL INSTRUCTIONS......................................................................................................................................................................................................................................................................1111

3.2 HISTORICALLY UNDERUTILIZED BUSINESS3.2 HISTORICALLY UNDERUTILIZED BUSINESS..................................................................................................................................................................................................................1111

3.3 ALTERNATE PROPOSAL3.3 ALTERNATE PROPOSAL............................................................................................................................................................................................................................................................................1111

3.4 WITHDRAWAL OR MODIFICATION3.4 WITHDRAWAL OR MODIFICATION........................................................................................................................................................................................................................................1212

3.5 VALIDITY PERIOD3.5 VALIDITY PERIOD..............................................................................................................................................................................................................................................................................................1212

3.6 TERMS AND CONDITIONS3.6 TERMS AND CONDITIONS....................................................................................................................................................................................................................................................................1212

SPECIFIC REQUIREMENTS OF REQUEST FOR PROPOSALSPECIFIC REQUIREMENTS OF REQUEST FOR PROPOSAL..................................................................................................................................................................................................1212

4.1 SPECIFIC REQUIREMENTS OF REQUEST FOR PROPOSAL4.1 SPECIFIC REQUIREMENTS OF REQUEST FOR PROPOSAL..........................................................................................................................................................................1212

4.2 REPORTING & MONITORING MECHANISMS4.2 REPORTING & MONITORING MECHANISMS............................................................................................................................................................................................................1212

4.3 RESIDENTIAL & RETAIL OPERATIONS4.3 RESIDENTIAL & RETAIL OPERATIONS..................................................................................................................................................................................................................................1313

4.4 MANAGEMENT ORGANIZATION4.4 MANAGEMENT ORGANIZATION................................................................................................................................................................................................................................................2020

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RFP783-17004 K-17-006604.5 LABOR & TRAINING PRACTICES4.5 LABOR & TRAINING PRACTICES..................................................................................................................................................................................................................................................2121

4.6 SANITATION & SAFETY4.6 SANITATION & SAFETY............................................................................................................................................................................................................................................................................2222

4.7 SUSTAINABILITY4.7 SUSTAINABILITY................................................................................................................................................................................................................................................................................................2323

4.8 FINANCIAL PROPOSAL4.8 FINANCIAL PROPOSAL..............................................................................................................................................................................................................................................................................2424

4.9 FAILURE TO COMPLY WITH REQUIREMENTS4.9 FAILURE TO COMPLY WITH REQUIREMENTS............................................................................................................................................................................................................2727

4.10 SUBMITTION, CONTENT, AND FORMAT OF PROPOSALS4.10 SUBMITTION, CONTENT, AND FORMAT OF PROPOSALS....................................................................................................................................................................2828

4.11 EXECUTION OF OFFER4.11 EXECUTION OF OFFER............................................................................................................................................................................................................................................................................2828

4.12 HUB SUBCONTRACTING PLAN4.12 HUB SUBCONTRACTING PLAN..................................................................................................................................................................................................................................................2828

GENERAL TERMS AND CONDITIONSGENERAL TERMS AND CONDITIONS............................................................................................................................................................................................................................................................2828

5.1 GENERAL5.1 GENERAL........................................................................................................................................................................................................................................................................................................................2828

5.2 DEFINITIONS5.2 DEFINITIONS............................................................................................................................................................................................................................................................................................................2828

5.3 ENTIRE AGREEMENT5.3 ENTIRE AGREEMENT....................................................................................................................................................................................................................................................................................3030

5.4 TIME OF PERFORMANCE5.4 TIME OF PERFORMANCE........................................................................................................................................................................................................................................................................3030

5.5 DEFAULT5.5 DEFAULT........................................................................................................................................................................................................................................................................................................................3030

5.6 FINANCIAL REPORTS AND PAYMENT5.6 FINANCIAL REPORTS AND PAYMENT..................................................................................................................................................................................................................................3030

5.7 CONTRACT AMENDMENTS5.7 CONTRACT AMENDMENTS................................................................................................................................................................................................................................................................3030

5.8 INDEPENDENTS CONTRACTOR STATUS5.8 INDEPENDENTS CONTRACTOR STATUS............................................................................................................................................................................................................................3131

5.9 GENERAL RULES AND PROCEDURES FOR PURCHASING5.9 GENERAL RULES AND PROCEDURES FOR PURCHASING............................................................................................................................................................................3131

5.10 UNIVERSITY’S RIGHT TO AUDIT5.10 UNIVERSITY’S RIGHT TO AUDIT................................................................................................................................................................................................................................................3131

5.11 ACCESS TO DOCUMENTS5.11 ACCESS TO DOCUMENTS....................................................................................................................................................................................................................................................................3131

5.12 TITLE AND RISK OF LOSS5.12 TITLE AND RISK OF LOSS....................................................................................................................................................................................................................................................................3131

5.13 ACCEPTANCE OF PRODUCTS AND SERVICES5.13 ACCEPTANCE OF PRODUCTS AND SERVICES..........................................................................................................................................................................................................3131

5.14 SALES AND USE TAX5.14 SALES AND USE TAX..................................................................................................................................................................................................................................................................................3131

5.15 INDEMNIFICATION5.15 INDEMNIFICATION......................................................................................................................................................................................................................................................................................3232

5.16 FORCE MAJEURE5.16 FORCE MAJEURE............................................................................................................................................................................................................................................................................................3232

5.17 CONFLICTS OF INTEREST5.17 CONFLICTS OF INTEREST....................................................................................................................................................................................................................................................................3232

5.18 NON-DISCLOSURE5.18 NON-DISCLOSURE........................................................................................................................................................................................................................................................................................3232

5.19 PUBLICITY5.19 PUBLICITY................................................................................................................................................................................................................................................................................................................3333

5.20 SEVERABILITY5.20 SEVERABILITY....................................................................................................................................................................................................................................................................................................3333

5.21 NON-WAVIER OF DEFAULTS5.21 NON-WAVIER OF DEFAULTS........................................................................................................................................................................................................................................................3333

5.22 ASSIGNMENT5.22 ASSIGNMENT......................................................................................................................................................................................................................................................................................................3333

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RFP783-17004 K-17-006605.23 ASSIGNMENT OF OVERCHARGE CLAIMS5.23 ASSIGNMENT OF OVERCHARGE CLAIMS....................................................................................................................................................................................................................3333

5.24 PATENT AND COPYRIGHT5.24 PATENT AND COPYRIGHT..................................................................................................................................................................................................................................................................3333

5.25 TEXAS PUBLIC INFORMATION ACT5.25 TEXAS PUBLIC INFORMATION ACT......................................................................................................................................................................................................................................3333

5.26 FREEDOM OF ACCESS AND USE OF FACILITIES5.26 FREEDOM OF ACCESS AND USE OF FACILITIES....................................................................................................................................................................................................3333

5.27 OBSERVANCE OF UNIVERSITY RULES AND REGULATIONS5.27 OBSERVANCE OF UNIVERSITY RULES AND REGULATIONS................................................................................................................................................................3333

5.28 SECTION HEADINGS5.28 SECTION HEADINGS..................................................................................................................................................................................................................................................................................3333

5.29 NOTICES5.29 NOTICES......................................................................................................................................................................................................................................................................................................................3434

5.30 GOVERNING LAW5.30 GOVERNING LAW........................................................................................................................................................................................................................................................................................3434

5.31 ANTI-TRUST LAWS5.31 ANTI-TRUST LAWS......................................................................................................................................................................................................................................................................................3434

5.32 CERTIFICATION OF FRANCHISE TAX STATUS5.32 CERTIFICATION OF FRANCHISE TAX STATUS........................................................................................................................................................................................................3434

5.33 DELINQUENCY IN PAYING CHILD SUPPORT5.33 DELINQUENCY IN PAYING CHILD SUPPORT............................................................................................................................................................................................................3434

5.34 BEVERAGE EXCLUSIVITY5.34 BEVERAGE EXCLUSIVITY......................................................................................................................................................................................................................................................................3434

5.35 CONTRACTOR MANAGEMENT PERSONNEL5.35 CONTRACTOR MANAGEMENT PERSONNEL............................................................................................................................................................................................................3434

5.36 CRIMINAL BACKGROUND CHECKS5.36 CRIMINAL BACKGROUND CHECKS........................................................................................................................................................................................................................................3434

5.37 CHANGES5.37 CHANGES..................................................................................................................................................................................................................................................................................................................3535

5.38 FIRE MARSHAL’S OFFICE5.38 FIRE MARSHAL’S OFFICE....................................................................................................................................................................................................................................................................3535

DESCRIPTION OF SERVICES – GENERAL REQUIREMENTS – SCOPE OF WORKDESCRIPTION OF SERVICES – GENERAL REQUIREMENTS – SCOPE OF WORK....................................................................................................................................3535

6.1 GENERAL LAW6.1 GENERAL LAW......................................................................................................................................................................................................................................................................................................3535

6.2 SERVICES TO BE PERFORMED6.2 SERVICES TO BE PERFORMED..........................................................................................................................................................................................................................................................3636

6.3 CLEANING STANDARDS6.3 CLEANING STANDARDS............................................................................................................................................................................................................................................................................7474

6.4 ORAL PRESENTATION/WRITTEN CLARIFICATION6.4 ORAL PRESENTATION/WRITTEN CLARIFICATION..............................................................................................................................................................................................7676

6.5 REMUNERATION6.5 REMUNERATION................................................................................................................................................................................................................................................................................................7676

6.6 RESPONSIBILITIES OF EACH PARTY6.6 RESPONSIBILITIES OF EACH PARTY..........................................................................................................................................................................................................................................7878

6.7 PAYMENTS6.7 PAYMENTS................................................................................................................................................................................................................................................................................................................7979

6.8 UHS CONTRACT ADMINISTRATORS6.8 UHS CONTRACT ADMINISTRATORS......................................................................................................................................................................................................................................8080

6.9 REFUNDS6.9 REFUNDS......................................................................................................................................................................................................................................................................................................................8080

6.10 TAXES6.10 TAXES............................................................................................................................................................................................................................................................................................................................8080

6.11 INSURANCE AND LEGAL REQUIREMENTS6.11 INSURANCE AND LEGAL REQUIREMENTS..................................................................................................................................................................................................................8080

6.12 COMPLIANCE WITH THE UNIVERSITY PREMISE RULES6.12 COMPLIANCE WITH THE UNIVERSITY PREMISE RULES..........................................................................................................................................................................8080

6.13 SPECIAL SERVICES6.13 SPECIAL SERVICES........................................................................................................................................................................................................................................................................................8181

6.14 CONTRACT COORDINATOR6.14 CONTRACT COORDINATOR............................................................................................................................................................................................................................................................8181

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RFP783-17004 K-17-00660INSURANCE REQUIREMENTSINSURANCE REQUIREMENTS..................................................................................................................................................................................................................................................................................8181

7.1 REQUIRED COVERAGE7.1 REQUIRED COVERAGE..............................................................................................................................................................................................................................................................................8181

7.2 INSURANCE ENDORSEMENTS7.2 INSURANCE ENDORSEMENTS........................................................................................................................................................................................................................................................8282

7.3 EFFECT OF INDEMNIFICATION OBLIGATIONS7.3 EFFECT OF INDEMNIFICATION OBLIGATIONS..........................................................................................................................................................................................................8282

GENERAL INFORMATION QUESTIONNAIREGENERAL INFORMATION QUESTIONNAIRE........................................................................................................................................................................................................................................8282

EVALUATION CRITERIA PROCESSEVALUATION CRITERIA PROCESS......................................................................................................................................................................................................................................................................8484

EXHIBITSEXHIBITS................................................................................................................................................................................................................................................................................................................................................8585

EXHIBIT A – EXECUTION OF OFFEREXHIBIT B – HUB SUBCONTRACTING PLAN (HSP)EXHIBIT B1 – HSP INSTRUCTION TIP SHEETEXHIBIT C – FOODSERVICE PRO FORMA WORKSHEETS OF INCOME AND EXPENSE (EXCEL FILE)EXHIBIT D – ACADEMIC CALENDER YEAREXHIBIT E – FOOD SPECIFICATIONSEXHIBIT F – UHS DINING PLANSEXHIBIT G – GENERAL BACKGROUND DATA (DEMOGRAPHICS, DINING SALES AND MEAL PLAN INFORMATION)EXHIBIT H – HOURS OF OPERATIONEXHIBIT I – BACKGROUND SCHEMATICS – NOT APPLICABLE (N/A)EXHIBIT J – FOOD TRUCK LOCATIONS

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RFP783-17004 K-17-00660SECTION IINTRODUCTION

1.1 GENERAL:The University of Houston System (University/UHS) comprises the largest Texas state institution system of higher education located in an urban, metropolitan environment. The University offers undergraduate and graduate degree programs in a variety of disciplines; courses are conducted throughout most of the calendar year. The student population of the main campus in Houston, TX is comprised of approximately 38,000 students who commute to the campus and 8,000 students who reside on campus. The main campus employs approximately 6,700 individuals who serve in faculty or staff positions. The component campuses, in surrounding areas, consist of the following statistics: The Clear Lake campus, located in the far southeast Houston-area, has a student population of approximately 8,700 students, 700 full-time and 450 part-time employees; The Downtown campus, located in downtown Houston, has a student population of approximately 14,200 students, 949 full-time and 445 part-time employees, and 316 student employees. The UH campus at Victoria (near-southeast Texas) has a student population of approximately 2411 students, 239 full-time and 50 part-time employees. The two multi-institutional teaching centers, one UH @Sugar Land with a population of 1800 students and 35 staff positions and one @ UHV - Katy with a population of 1,000 students and 77 faculty & staff positions.

Respondents are encouraged to propose contractual arrangements offering the maximum benefit to the University in terms of (1) services to the University, (2) total overall cost to the University, and (3) project management expertise. Proposers should describe all educational, state, and local government discounts, as well as any other applicable discounts that may be available to the University in a contract for Services.

RESPONDENTS ARE CAUTIONED TO READ THE INFORMATION CONTAINED IN THIS RFP CAREFULLY AND TO SUBMIT A COMPLETE RESPONSE TO ALL REQUIREMENTS AND QUESTIONS AS DIRECTED.

1.2 SUBMITTAL DEADLINE:The Respondent is encouraged to carefully examine the foodservice facilities and the RFP documents to become fully informed of the current conditions of the physical facilities, ingress and egress to all foodservice locations, and equipment to be encountered and the character of the work to be performed. The Respondent is responsible for observing and recording its own information needed for developing their proposal response.UHS campus tours and site inspections of all foodservice facilities will be conducted at the pre-proposal conference. No other comprehensive tours of the back-of-the-house spaces, the dining halls or any other dining facilities will be conducted. Respondents are permitted to visit the public spaces of the campus foodservice at times they are open but only after requesting permission in writing from:

Mr. Jack TennerDirector, University of Houston Purchasing

Please note that questioning or interviewing UHS employees and students when visiting the campus will not be permitted at any time. Failure by any Respondent to observe this restriction may be cause for rejection of the Respondent's proposal response.

University will accept proposals until Tuesday, April 11, 2017 @ 3:00 PM CDT and the HSP until Wednesday, April 12, 2017 @ 3:00 PM CDT with both submitted in separate envelopes and then opened on the HSP due date and time. DO NOT USE U. S. Postal Service in submitting your bid.

Submit one (1) clearly marked original and One (1) Electronic copy in a memory drive (USB) of the proposal including any supplemental printed material referenced with the, “RFP783-17004 Dining Services Operations” must be submitted and received in the University’s Purchasing Office on or before the time and date specified and delivered to:

UH – Purchasing Department,Attn: Jack Tenner

5000 Gulf Freeway, Bldg. 1, Room 204Houston, Texas 77204-5015

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RFP783-17004 K-17-00660

NOTE: ALL ELECTRONIC DOCUMENTS MUST BE SUBMITTED IN PDF FORMAT & ATTACHED TO BID RESPONSE. The materials submitted must be enclosed in a sealed envelope (box or container); the package must show clearly the submittal deadline; and name and the return address of the Respondent must be clearly visible.

1.3 Proposal GuaranteeAll proposals require a certified cashier’s check in an amount equal to two and a half percent (2.5%) of the total first year proposal amount but not less than six hundred thousand dollars ($600,000) payable to The Foundation Trust, LLC. Proposal guarantee will be returned after the opening of proposals to all except the selected finalist Respondents. UHS will select one company to award the contract to. At this point in time, the University reserves the right to enter into negotiation with the next qualified Respondent if for some reason the selected awardee and the University cannot come to an agreement. Once the contract has been signed by both parties and fully executed, the proposal guarantee will be returned to the unsuccessful finalists and the Proposal Guarantee will be retained by the University as a partial prepayment of the first year’s remuneration.

The proposal guarantee shall be submitted at the time of proposal submittal to:

The Foundation Trust, LLCP.O. Box 40281672 Village Green Crofton, MD 21114

PROPOSAL GUARANTEE SHALL BE RECEIVED VIA OVERNIGHT DELIVERY BY 3:00 P.M. CDT on April 11 th, 2017.

1.4 PRE-PROPOSAL MEETING:On March 22nd & 23rd, qualified Respondents are required (mandatory) to attend the pre-proposal conference. A maximum of four (4) attendees per company will be permitted to attend. The meetings and tours will be facilitated as follows:

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Date Time Location8 - 9:00 a.m. Meet ERP Bldg 1 Rm. 2149-10:30 a.m. Tour UH Campus10:45 a.m. Shuttle Leaves for UHD

11 a.m.-1:30 p.m. Tour UHD and Lunch1:45 p.m. Shuttle Leaves for UHCL

2:30-4:15 p.m. Tour UHCL4:15 p.m. Shuttle Leaves to Return to ERP8:00 a.m. Shuttle Bus Meet at UH/Leaves for UH Sugar Land

8:45-9:45 a.m. Tour UH Sugar Land9:45 a.m. Shuttle Leaves for UH-Victoria

11:30 a.m. Shuttle Arrives UH-Victoria11:30 a.m.-1:30 p.m. Lunch at UH-Victoria Cafeteria and Tour

1:45 p.m. Shuttle Leaves UH-Victoria to return to UH4:15 p.m. Shuttle Arrives at UH

3/22/2017

3/23/2017

RFP783-17004 K-17-00660Respondents will not be permitted in the back-of-the-house spaces of the foodservice operations at any other time nor will they be permitted to request plans for any foodservice facilities at any other time. Respondents may visit the public spaces of the foodservices, but must obtain permission in writing from Mr. Jack Tenner, Director of UH Purchasing, prior to their visit(s).

A question and answer session will be conducted during this conference to respond to oral questions from any and all Respondents. All such requests for information and responses will be disseminated through Mr. Jack Tenner, Director of University of Houston Purchasing.

Bring a copy of the solicitation with you. Any changes resulting from this conference will be issued in a written addendum to the solicitation.

1.5 UNIVERSITY CONTACTS:Any questions or concerns regarding this RFP shall be directed to:Jack Tenner, Purchasing Director, [email protected]

University specifically requests that Respondents restrict all contact and questions regarding this RFP to the above named individual.

1.6 INQUIRIES AND INTERPRETATIONS:A record of all pertinent questions and answers covered at the RFP document review meeting will be sent to the Respondent by UH. This document will be identified as Addendum 1. Respondent shall complete and return to UHS, the Acknowledgment of Addenda form, for each addendum received.

Questions from the Respondent before and after the RFP document review meeting will be handled in the following manner. No interpretation of the meaning of the RFP documents as defined in the general conditions, nor correction of any apparent ambiguity, inconsistency, or error therein, will be made to the Respondent orally. Any oral explanation or instruction given aside from the RFP document review meeting, before the award of the contract, will not be binding. Every request for interpretations or corrections shall be made in writing via email to the address below:

Jack Tenner, Purchasing Director, ([email protected])

Written questions must be received no later than 3:00 P.M. CDT, March 30, 2017, in order to be given consideration. All interpretations and supplemental instruction will be transmitted by email to the Respondent no later than three (3) working days prior to the last day for submitting proposals. As explained above, Respondent shall complete and return the Acknowledgment of Addenda, for each addendum received.

Responses to inquiries, which directly affect an interpretation or change to this RFP will be issued in writing by addendum (amendment) and posted to the Electronic State Business Daily http://esbd.cpa.state.tx.us/ or facsimiled to proposer’s requesting such. All such addenda issued by the University prior to the time that proposals are received shall be considered part of the RFP, and the Respondent shall be required to consider and acknowledge receipt of such in his proposal.

Only those inquiries the University replies to which are made by formal written addenda shall be binding. Oral and other interpretations or clarification will be without legal effect. The Respondent must acknowledge all addenda by either signing or returning such document(s) or by letter. Such acknowledgment must be received prior to the hour and date specified for receipt of proposals, or shall accompany the proposal.

1.7 PUBLIC INFORMATION:All information, documentation, and other materials submitted in response to this solicitation are subject to public disclosure under the Texas Public Information Act (Texas Government Code, Chapter 552.001, et seq.) after the solicitation is completed and upon successful contract award.

If a proposal includes proprietary data, trade secrets or information the respondent wishes to except from public disclosure, then respondent must specifically label such data, secrets or information as follows: “PRIVILEGED

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http://esbd.cpa.state.tx.us/

mailto:[email protected]


RFP783-17004 K-17-00660AND CONFIDENTIAL – PROPRIETARY INFORMATION.” To the extent permitted by law, information labeled as such will be used by University only for purposes related to or arising out of: (1) evaluation of proposals; (2) selection of a Respondent pursuant to the RFP process; and, (3) negotiation and execution of a contract with the selected Respondent

1.8 TERM OF CONTRACT:Any contract resulting from this RFP will become effective upon the later of the effective date indicated in the contract or the date that all parties have signed the contract. The expected term of the contract will be five (5) years with the option at University’s sole discretion to renew five (5) additional one year terms, for a maximum of ten (10) years. The University reserves the right to negotiate modification of contract terms and schedules as necessary.

1.9 CANCELLATION:The University has the right to cancel for default all or part of the undelivered portions of this Contract if the Contractor breaches any of the terms including warranties of Contractor or if the Contractor becomes insolvent or commits acts of bankruptcy. Such right of cancellation is in addition to and not in lieu of any other remedies which the University may have in law or equity.

1.10 TERMINATION:The performance of work under this Contact may be terminated by the University in accordance with this provision. Termination of work shall be effected by the delivery to the Contractor of a “Notice of Termination” specifying the extent to which performance of work under the order is terminated and the date upon which such termination becomes effective. Under no circumstances will the Contractor be entitled to payment for anticipated profits, unabsorbed overhead, or interest on borrowing by reason of such termination.

The University may terminate the Contract, without penalty, without cause by giving thirty (30) days’ written notice of such termination to the Contractor.

SECTION IIAWARD PROCESS

2.1 BASIS OF AWARD:A contract may be issued based on the proposal(s) considered the most advantageous to the University. Factors to be considered in determining an award are described in Section IX below, Evaluation Criteria Process. University reserves the right to make a split award, multiple awards, or no award at all.

2.2 CONTRACT AWARD PROCESS: An award for the services specified herein will be made following a procedure using competitive sealed proposals.

A. Proposals will be opened publicly to identify the names of the Respondents, but will be afforded security sufficient to preclude disclosure of the contents of the proposal, including prices or other information, prior to award. After opening, an award may be made on the basis of the proposals initially submitted, without discussion, clarification or modification, or on the basis of negotiation with any of the Respondents or, at the University’s sole option and discretion, the University may discuss or negotiate all elements of the proposal with selected Respondents who represent a competitive range of proposals. For purposes of negotiation, a competitive range of acceptable or potentially acceptable proposals may be established comprising the highest rated proposal(s).

B. After the submission of a proposal but before making an award, the University may permit the Respondent to revise the proposal in order to obtain the best final offer. The University may not disclose any information derived from the proposals submitted from competing offers in conducting such discussions. The University will provide each Respondent with an equal opportunity for discussion and revision of proposals. Further action on proposals not included in the competitive range will be deferred pending an award, but the University reserves the right to include additional proposals in the competitive range if deemed in the best interest of the University.

C. University reserves the right to award a Contract for all or any portion of the requirements proposed by reason of this request, award multiple Contracts, or to reject any and all proposals if deemed to be in the best interests of the University and to re-solicit for proposals, or to reject any and all proposals if deemed to

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RFP783-17004 K-17-00660be in the best interests of the University and to temporarily or permanently abandon the procurement. If the University awards a contract, it will award the contract to the Respondent, whose proposal is the most advantageous to the University, considering price and the evaluation factors set forth in this RFP. The contract file must state in writing the basis upon which the award is made.

2.3 OTHER FACTORS FOR SELECTION:The Respondent selected for an award will be the Respondent whose proposal, as presented in the response to this RFP, is the most advantageous. The System is not bound to accept the lowest priced proposal if that proposal is not in the best interest of the System as determined by the System. The System personnel will evaluate proposals. In addition to the Evaluation Criteria identified on page 85 and other requirements set forth in this RFP, the selection of the successful respondent for this award, will be based on the other factors listed below:

1. Complement and encourage on-campus living 2. Increase utilization by commuter students, students who live in close proximity to campus, staff and

visitors.3. Be distinguished by very high satisfaction of students, faculty, staff and the University’s guests 4. Increase the volume of catering5. Provide dining options for evening and weekend students, faculty, staff and visitors, including service

hours for late night dining 6. Provide convenient grab-and-go options at various campus locations that meet busy and varied schedules 7. Provide flexible meal plans that offer diverse dining experience and meets dietary

restrictions/requirements of students (healthy and organic)8. Introduce more food variety for student athletes that addresses the specific need for a high-performance

diet9. Provide a financially-stable base on which to build an improved program with greater flexibility and

responsiveness 10. Provide catering that satisfies a broad range of client needs 11. Recognize and use local producers and suppliers

Consideration may also be given to any additional information and comments if they should increase the benefits to the University. Upon completion of the initial review and evaluation of the proposals submitted, selected Respondents may be invited to participate in oral presentations.

2.4 RESPONDENT'S ACCEPTANCE OF EVALUATION METHODOLOGY:Submission of a proposal indicates Respondent’s acceptance of the evaluation technique and Respondent’s recognition that the University must make some subjective judgments during the evaluation process.

2.5 COMMITMENT:Respondent understands and agrees that this RFP is issued on the anticipated need for requested services and that the University has made no representation, written or oral, that any such requirements be furnished under a Contract arising from this RFP. Furthermore, Respondent recognizes and understands that any cost borne by the Respondent, which arises from Respondent’s performance hereunder, shall be at the sole risk and responsibility of Respondent.

2.6 KEY EVENTS SCHEDULE: Posting of RFP for public bidding (ESBD) Friday, March 10, 2017Pre-Proposal Meeting / Tour (2 Days) (Day 1) Required Wednesday, March 22, 2017 @ 8:00 AM CDT

Pre-Proposal Meeting / Tour (Day 2) Required Thursday, March 23, 2017 @ 8:00 AM CDT

Inquiries and Interpretations Deadline Thursday, March 30, 2017 @ 3:00 PM CDT

Q and A addendum posting to ESBD Tuesday, April 4, 2017 @ 3:00 PM CDT

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RFP783-17004 K-17-00660Proposal Submittal Deadline Tuesday, April 11, 2017 @ 3:00 PM CDT

HSP Submittal Deadline Wednesday, April 12, 2017 @ 3:00 PM CDTFinalist Interview Friday, April 21, 2017Anticipated Award Friday, May 19, 2017Anticipated Start Date Monday, July 3, 2017

The system will be in observance of the following holidays:Spring Break

Friday, March 17, 2017

Memorial Day Monday, May 29, 2017

SECTION IIIGENERAL INFORMATION AND REQUIREMENTS

3.1 GENERAL INSTRUCTIONS:Respondents should carefully read the information contained herein and submit a complete response to all requirements and questions as directed. Proposals and any other information submitted by Respondents in response to this RFP shall become the property of the University.

University will not provide compensation to Respondents for any expenses incurred by the Respondent(s) for proposal preparation or for any demonstrations that may be made, unless otherwise expressly stated. Respondents submit proposals at their own risk and expense. Proposals, which are qualified with conditional clauses, or alterations, or items not called for in the RFP documents, or irregularities of any kind, are subject to disqualification by the University, at its option.

Each proposal should be prepared simply and economically, providing a straightforward, concise description of your firm's ability to meet the requirements of this RFP. Emphasis should be on completeness, clarity of content, responsiveness to the requirements, and an understanding of the University's needs.

University makes no guarantee that an award will be made as a result of this RFP, and reserves the right to accept or reject any or all proposals, waive any formalities or minor technical inconsistencies, or delete any item/requirements from this RFP or resulting contract when deemed to be in the University's best interest. Representations made within the proposal will be binding on responding firms. The University will not be bound to act by any previous communication or proposal submitted by the firms other than this RFP. Firms wishing to submit a “No-Response” are requested to return the first page of the Execution of Offer (ref. Section VI). The returned form should indicate your company's name and include the words “No-Response” in the right-hand column. Failure to comply with the requirements contained in this RFP may result in the rejection of your proposal.

3.2 HISTORICALLY UNDERUTILIZED BUSINESS:In accordance with the State of Texas policy of encouraging the use of Historically Underutilized Businesses (“HUBs”) in state procurement, the University shall make a good faith effort to utilize HUBs in contracts for construction, goods and services. University strives to achieve HUB program goals by contracting directly with HUBs or indirectly through HUB subcontracting opportunities. If the University determines that subcontracting is probable under the contract, a HUB Subcontracting Plan (“HSP”) must be completed by the Respondent and submitted with the Proposal in accordance with Texas Administrative Code, Title 34, Part 1, Chapter 20, Subchapter B. The HSP, if required by this solicitation, will become a provision of any contract that results from this solicitation and the Respondent will utilize the subcontractors indicated in the HSP, unless a revision to the HSP is approved by the University. The Respondent will also provide monthly Progress Assessment Reports to the University during the life of the contract to verify compliance with the HSP in the manner indicated by the University.

3.3 ALTERNATE PROPOSAL:

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RFP783-17004 K-17-00660University may consider alternate proposals submitted by qualified responsive firms in determining an award including meal plan proposals. Respondents submitting alternate proposals shall clearly identify any exceptions taken to the requirements listed herein, and include a detailed description of the alternate(s) proposed. Respondent(s) may suggest additions to the requirements with respect to scope of work or services performed. All such suggestions shall be clearly defined. Alternate proposals shall be submitted as an attachment to your base proposal (RFP) package.

3.4 WITHDRAWAL OR MODIFICATION: No proposal may be changed, amended, or modified after the same has been submitted or filed in response to this solicitation, except for obvious errors in extension. However, a proposal may be withdrawn and resubmitted any time prior to the time set for receipt of proposals. No proposal may be withdrawn after the submittal deadline without approval by the University, which shall be based on Respondent’s submittal, in writing, of a reason acceptable to the University.

3.5 VALIDITY PERIOD:Proposals are to be valid for the University's acceptance for a minimum of 120 days from the submittal deadline date to allow time for evaluation, selection, and any unforeseen delays. Proposals, if accepted, shall remain valid for the life of the Contract. At the end of the initial one-hundred-twenty (120) day validity period, proposals will automatically roll over for an additional one-hundred-twenty (120) day period unless otherwise specified in writing by Respondent.

3.6 TERMS AND CONDITIONS:The General Terms and Conditions (ref. Section IV) shall govern any contract issued as a result of this solicitation (RFP).

All Respondents must comply with the requirements listed on Section III Proposal Requirements, Section V Description of Services, and Section IV Execution of Offer herein. In the event there is a conflict expressed in this document, the provision-requiring Respondent to supply the better quality or greater quantity shall prevail, or if such conflict does not involve quality or quantity, then interpretation will be in the following order of precedence:

1. Description of Services2. General Terms and Conditions3. Execution of Offer

By signing the Execution of Offer (EXHIBIT A) and submitting a proposal, Respondent certifies that any attached or referenced terms, conditions, or documents are applicable to this procurement only to the extent that they do not conflict with the statutes or Administrative Code of the State of Texas, or the advertised terms and conditions, and that they do not impose additional requirements on the University.

SECTION IV

4.1 SPECIFIC REQUIREMENTS OF REQUEST FOR PROPOSAL

Instructions for submitting all required information are contained in this section.

Respondent should be aware that UHS will cap year-to-year increases in cash (retail) prices and board rates to the regional CPI-Food Away from Home.

Contractor will be required to provide meal plan renewal rates by no later than November 1st for each year of the contract.

4.2 REPORTING & MONITORING MECHANISMS

Contractor will be required to provide the Contract Administrator with a one to two-page executive summary monthly providing updates on the menus, customer satisfaction, program changes and key financial metrics (e.g. revenues, food costs, student meal participation, etc.). Failure to provide this information will result in a financial

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RFP783-17004 K-17-00660penalty of $1,000 per occurrence. Respondents are to provide an example of this type of report with their proposals.

The Contractor will be required to provide the Contract Administrator with a monthly one or two-page narrative report with metrics on the following (other criteria may be established prior to the signing of the Contract):

REVPAS information (revenue per available student)Health inspection reportsFood cost trends including cost per plateFranchisee compliance scores receivedLabor cost trendsMeal plan meal participation rates, by meal periodMystery shopper reports Independently third-party survey scores Local purchasing benchmarking statusSustainable practices statusMonthly report, budgets and plansList of any requested service/product returns and refund requests with documented reasons for requests

Provide a measurement tool(s) or KPI’s that will allow the University and operator to proactively measure/monitor quality (service, food, etc.) as well as meal plan perception and satisfaction, on a month-to-month, and year-to-year basis as well as. The intent of the reporting mechanism will be to create measurable goals that both parties can use to monitor and ensure progress in multiple key categories throughout the contract.

The Contractor will utilize a comprehensive marketing and communications plan that will support dining services, promote sales, and engage the campus community. As part of the agreement, the Contractor will adhere to UHS brand standards, graphic guidelines, writing style and media relations protocols.

The Contractor will provide annual and semi-annual marketing and communication plan to the UHS Auxiliary Services as well as metrics demonstrating the effectiveness of such efforts.

4.3 RESIDENTIAL & RETAIL OPERATIONS

The Contractor will be expected to develop a close collaborative relationship with the Contract Administrator’s office. UHS’s approval is required for any brand names selected for items to be offered on the menus.

4.3.1 Student Engagement Commons

P r o g r a m s , M e n u s , a n d C o n c e p t D e s c r i p t i o n s

Describe the concepts proposed for this operation, which may include theme, decor, special promotions, merchandising, special services, menu enhancements, and other features. The Respondent should detail any changes in equipment or decor and provide renderings or schematics to demonstrate the proposed changes. The Respondent should detail any enhancements to the current program.

Special attention should be paid to customer service. The Respondent should describe specific ways they plan to enhance the current customer service environment including employee uniforms employee training programs, etc.

Submit a five-week sample of the cycle menus proposed for breakfast, lunch and dinner service. Submittal should group items by location in the servery (i.e., hot entrees, specialty station, sandwich station, salad bar, cold food, etc.), and display the entire week's selections on one sheet (if possible) organized by day of the week. Every effort should be made to recognize quality, wellness, and the demographic breakdown of UHS’s customers. The Contractor will be required to post menus online weekly with nutritional information a five days in advance throughout the term of this agreement.

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RFP783-17004 K-17-00660

For each meal, indicate those items which are offered every day and those items which change according to the cycle. Indicate portion sizes and which items are healthful food choices. Text for signage explaining nutritional content must be provided.

An annual marketing plan for this venue and the sales/promotion of meal plans must be provided as part of the proposal. Specific attention should be paid to meeting the goals of the University.

S t a f f i n g

Submit staffing schedules for the Student Engagement Commons, for one normal complete week of operation during the academic year using the guidelines in Exhibit C (use Excel file provided for staffing worksheet). Also submit a weekly staffing plan for the first full week of the semester. Special attention needs to be made to weekends. Contractor shall also provide a representative staffing schedule for early arrival students.

Detail the payroll rates and benefit costs for all hourly and salaried employees for this operation. Indicate to whom this unit's manager will report.

Contractor will be required to have staffing pars created and maintained on a weekly basis that get updated when special events occur. Also, during some of the busiest meal periods there needs to be multiple employees cleaning tables and floors, in accordance with the amount of business.

Contractor must provide plan to utilize stations to their capacity.

Contractor must provide a management oversight plan to ensure that a manager is observing the dining facility to look for potential issues (e.g. running out of food, cleanliness issues, etc.) so that these issues can be corrected immediately.

Respondents must describe how they will ensure proper preparation for busy periods to ensure minimal wait times for customer, and ensure that they will not run out of food items during peak periods.

4.3.2 Cougar Woods Student Engagement Commons

Programs, Menus, and Concept Descriptions



Submit a four-week sample of the cycle menus proposed for breakfast, lunch and dinner service. Submittal should group items by location in the servery (i.e., hot entrees, specialty station, sandwich station, salad bar, cold food, etc.), and display the entire week's selections on one sheet (if possible) organized by day of the week. Every effort should be made to recognize quality, wellness, and the demographic breakdown of UHS’s customers. The Contractor will be required to post menus online weekly with nutritional information a five days in advance throughout the term of this agreement.



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RFP783-17004 K-17-00660S t a f f i n gSubmit staffing schedules for the Student Engagement Commons, for one normal complete week of operation during the academic year using the guidelines in Exhibit C (use Excel file provided for staffing worksheet). Also submit a weekly staffing plan for the first full week of the semester. Special attention needs to be made to weekends. Contractor shall also provide a representative staffing schedule for early arrival students.


Contractor will be required to have staffing plans and standards created and maintained on a weekly basis that get updated when special events occur. Also, during some of the busiest meal periods there needs to be multiple employees cleaning tables and floors, in accordance with the amount of business.




4.3.3 Student Center

P r o g r a m , M e n u s , a n d C o n c e p t D e s c r i p t i o n sDescribe the concept proposed for this outlet including promotions, merchandising and other features. Special attention should be paid to customer service. The Respondent should describe specific ways they plan to enhance the current customer service environment including employee uniforms employee training programs, etc.

Provide a complete price and portion guide.

Itemize projected sales using the forms provided in Exhibit J.

Indicate which items are healthful food choices. An annual marketing plan for this venue should be provided as part of the proposal. Specific attention should be paid to meeting the goals of the University.

S t a f f i n gSubmit staffing schedules for one complete week of operation using the guidelines in Exhibit J.

Detail the payroll rates and benefit costs for all hourly and salaried employees for this operation. Indicate to whom this unit's staff will report.

4.3.4 Student Center Satellite




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RFP783-17004 K-17-00660Indicate which items are healthful food choices. An annual marketing plan for this venue should be provided as part of the proposal. Specific attention should be paid to meeting the goals of the University.

S t a f f i n gSubmit staffing schedules for one complete week of operation using the guidelines in Exhibit J.Detail the payroll rates and benefit costs for all hourly and salaried employees for this operation. Indicate to whom this unit's staff will report.

4.3.5 Other On-Campus Retail Venues






4.3.6 Food Trucks

P r o g r a m , M e n u s , a n d C o n c e p t D e s c r i p t i o n sDescribe the concepts proposed for these outlets including promotions, merchandising and other features. Special attention should be paid to customer service. The Respondent should describe specific ways they plan to enhance the current customer service environment including employee uniforms employee training programs, etc.




Describe how the proposed food truck concepts will be operated to ensure menu variety and revenue optimization.

All student workers must pass, at a minimum, the ServSafe Food Handler certification exam. All food trucks operating on campus must have a ServSafe Manager on site.

4.3.7 UH Downtown

P r o g r a m , M e n u s , a n d C o n c e p t D e s c r i p t i o n sDescribe the concepts proposed for these outlets including promotions, merchandising and other features.

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RFP783-17004 K-17-00660Special attention should be paid to customer service. The Respondent should describe specific ways they plan to enhance the current customer service environment including employee uniforms employee training programs, etc.


Itemize projected sales using the forms provided in Exhibit J.Indicate which items are healthful food choices. An annual marketing plan for this venue should be provided as part of the proposal. Specific attention should be paid to meeting the goals of the University.



4.3.8 UH Clear Lake







4.3.9 UH Sugar Land






Describe how the proposed food truck concepts will be operated to ensure menu variety and revenue optimization.

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RFP783-17004 K-17-00660S t a f f i n gSubmit staffing schedules for one complete week of operation using the guidelines in Exhibit J.


4.3.10UH Victoria Retail






Describe how potential food truck concepts may be operated to ensure menu variety and revenue optimization.



4.3.1 UH Victoria Residential Dining

P r o g r a m s , M e n u s , a n d C o n c e p t D e s c r i p t i o n s



Submit a five-week sample of the cycle menus proposed for breakfast, lunch and dinner service. Submittal should group items by location in the servery (i.e., hot entrees, specialty station, sandwich station, salad bar, cold food, etc.), and display the entire week's selections on one sheet (if possible) organized by day of the week. Every effort should be made to recognize quality, wellness, and the demographic breakdown of UHS’s customers. The Contractor will be required to post menus online weekly with nutritional information a five days in advance throughout the term of this agreement.



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RFP783-17004 K-17-00660S t a f f i n g

Submit staffing schedules for this venue, for one normal complete week of operation during the academic year using the guidelines in Exhibit C (use Excel file provided for staffing worksheet). Also submit a weekly staffing plan for the first full week of the semester. Special attention needs to be made to weekends. Contractor shall also provide a representative staffing schedule for early arrival students.


Contractor will be required to have staffing pars created and maintained on a weekly basis that get updated when special events occur. Also, during some of the busiest meal periods there needs to be multiple employees cleaning tables and floors, in accordance with the amount of business.




4.3.11Catering, Camps and Conferences

P r o g r a m s , M e n u s , a n d C o n c e p t D e s c r i p t i o n sDescribe the concepts proposed for this catering operation, which may include theme, decor, special promotions, merchandising, special services, menu enhancements, and other features.

Prepare a catering manual. The manual shall contain sample breakfast, lunch and dinner menus, hot and cold buffet and hors d'oeuvre selections which would be available upon two weeks advance notice.

Assume menus will be changed at least once annually. It is desirable that the menus reflect visual beauty, variety, wellness, quality, and price (consistent with the University’s catering history) as well as catering policies.

Indicate which items are healthful food choices. In addition, prepare a set of limited menus that will be standard daily menus available at all times on short notice and those which would be available on a one or two day advance notice. These would be limited to small faculty or administrative staff groups, or other special group meetings.

Propose pricing on a per cover basis for a minimum number of covers. Additionally, please show the calculations involved in determining the per person cost for a smaller number of covers than the minimum quoted above. Catering price renewal will be due to UHS by no later than December 15th annually. Submit the average per cover prices of each of the following:

Continental breakfastHot, served breakfastCold, served luncheonHot, served luncheonSimple cocktail and hors d'oeuvre receptionCold, served dinnerHot, served dinnerFull Dinner Buffet

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RFP783-17004 K-17-00660Stand-up reception and formal sit down, served dinner for a 250 person gala honoring University donorsConference meals and breaks

Respondent is to provide a breakdown of what customers will be charged for additional items including, but not limited to:

ChinaTable LinensAdditional Wait StaffFlowersDecorations/Themes

Also, specify a catering program applicable to three tiers of customers:PresidentialDay to day deliveryPick-up service

Compute pricing to account for the costs of goods, labor, operating supplies and other appropriate expenses. Pricing must reflect the Profit and Loss Catering structure of this RFP.

Itemize projected sales on the forms provided in Exhibit J.

The Contractor will be responsible for timely clean up after all catered events (defined as within one hour of event ending). Provide a plan to ensure that there is a timely and thorough clean up after all events to keep the University’s facility’s clean. Clean up shall include removal of all serviceware and trash from the premises.

Indicate which three or more major credit cards will be accepted by the Contractor. An annual marketing plan for this venue should be provided as part of the proposal. Specific attention should be paid to meeting the goals of the University.

4.4 MANAGEMENT ORGANIZATION

Outlined below is specific information required by UHS regarding management requirements.

O r g a n i z a t i o n C h a r t sSubmit a proposed organization chart for UHS foodservice operations which establishes the management hierarchy and the lines of communication between the unit management and employee categories.

P e r f o r m a n c e E v a l u a t i o n sPresent criteria used in annual evaluation of the account manager's performance.

I n c e n t i v e G u i d e l i n e sPresent incentive compensation guidelines, if any, for account management and key personnel.

M a n a g e m e n t R e s u m e sRespondent must submit professional resumes of the key management and supervisory personnel who will be assigned to this account. As a minimum, each resume must contain the following information:

PositionNameEducationYears of Employment with Respondent

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RFP783-17004 K-17-00660Level of ExperienceProfessional TrainingAssignments under the current Contractor, noting size of each account, title, major responsibilities, and number of employees supervisedPrevious assignments; note same information as above.

The individual in charge of the UHS campus operations (Foodservice Director) must have a minimum of five years' successful managerial experience in University or University foodservice operations or equivalent; other supervisory and management staff must also have relevant experiences in catering, nutrition and/or University or University dining.

The key management personnel from each University (e.g. Foodservice Directors for Each University, Catering Managers and Executive Chefs, etc.) will be required at the finalist interviews.

4.5 LABOR & TRAINING PRACTICES

Outlined below is specific information required by UHS regarding labor and training practices.

4.5.1 Detail recruiting techniques and sources of non-management labor, while following all equal employment guidelines shown below. Please indicate how this has been accomplished at other accounts (i.e., number of accounts, number of students, payroll ranges, duties).

Describe personnel-related functions designed to maintain compliance with all local, state, and federal laws including but not limited to:

Fair Employment Practices.Lawful Wage and Hour Practices.Occupational Safety and Health Requirements.Compliance with Employment Practices Covered Under the 1990 Americans with Disabilities Act.

Indicate whether employees to be assigned to the facility will be non-union or union at commencement of the contract. Respondent is to provide a copy of its Union Contract/Agreement expected to be in force if union personnel are to be used.

UHS is committed to a policy of equal opportunity in education, employment, membership and contracts, and no differentiation will be made based on race, color, sex, age, religion, sexual orientation, national origin, veterans status or the presence of a disability.

Respondent must provide a brief description of their benefit package. The description should include, but is not limited to, the following:

Health Care CoverageDental InsuranceLife InsuranceEyewear PlanFlexible Spending Long-Term DisabilityRetirementHealth AdvocateEmployee Assistance ProgramTuition Benefits

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RFP783-17004 K-17-00660Leave of Absence (Paid)Leave of Absence (Unpaid)Holidays for StaffVacation for StaffPersonal Loans

4.5.2 Transition Planning

Calculate the anticipated number of entry level staff and management employee hours and associated expense to be devoted to formal training during the period prior to the start of the new Contract. Show separate hours for entry level staff and management employees.

A detailed transition plan will need to be developed and executed by the Contractor to implement the new program. Respondent must state precise plans for each step in assuming control and describe its ability to commit the staff, personnel, and resources required to develop a responsive management structure.

4.5.3 Employee Training

The Respondent must provide to their employees, and ensure their compliance with, UHS’s employee standards and ensure their compliance with them. These standards include, but are not limited to, professional appearance, attitude, customer interaction and uniform requirements.

Describe Respondent’s non-supervisory training program, including hours of instruction, subject matter, visual aids, motivational and other training materials. Include at least one (1) copy of your complete training manual in English (manuals will be returned to Respondent upon request).

4.5.4 Management Training

Describe supervisory and management training program, including hours of instruction, subject matter, attendance at schools and seminars, reading programs, and management training tools. Include at least one (1) copy of your complete training manual.

4.5.5 Student Employees

The successful Respondent will be strongly encouraged to use student help during the term of this contract. Please indicate how this has been accomplished at other accounts (i.e., number of accounts, number of students, payroll ranges, duties, etc.).

Students employed by the Contractor will be paid at least the prevailing federal minimum wage. The University shall have the right to determine the number of hours each student may work, the nature of the work performed, and other conditions of employment University deems appropriate.

All student workers must pass, at a minimum, the ServSafe Food Handler certification exam. All food trucks operating on campus must have a ServSafe Manager on site.

4.6 SANITATION & SAFETY

Describe the approach to sanitation and safety practices and the anticipated program to train and reinforce standards in the foodservice facility providing measurable metrics to be enforced throughout this agreement.

Outline sanitation and safety self-inspection procedures for all foodservice operations at UHS. Provide a sample copy of any checklist used during inspection. Provide information regarding minimum standards and guidelines to ensure sanitation and safety in preparation, production and service areas. Required reports with measurable metrics will be delivered to the University’s Contract Administrator on a monthly basis throughout the term of this agreement.

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RFP783-17004 K-17-00660Describe in detail how the appropriate steps are taken to ensure HACCP compliance throughout this agreement. Provide a plan to ensure continuous and frequent documentation of internal inspections and what actions will be/were taken to correct any issues discovered.

Provide a brief description of your company's overall policy/philosophy regarding reduction of solid wastes and recycling.

4.7 SUSTAINABILITY

4.7.1 Sustainability and environmental awareness is critically important to UHS. Explain in detail how UHS’s environmental sustainability program will be adhered to, how you will contribute to enhancing the University’s sustainable efforts and what metrics will be used to demonstrate annual improvement in Green initiatives. Below is a list of items for consideration and incorporation:

Achieve energy, water and waste savings through technical innovation and human expertise.Trayless diningRecycling 100% of cardboard boxes, packaging & metal cansEliminating straws to reduce wasteUtilizing single touch dispensers100% recycled napkinsBiodegradable wares and containersReduction of food wasteImplementing food waste tracking systemRe-usable containersComposting

4.7.2 Respondents must develop a ‘farm to table” program with local agricultural community and explain program in detail. Program should include annual summary of measurable goals for assessment. It is important that Respondents propose a comprehensive corporate program to engage the local community for purchasing. This program must include using the local farmers’ market for menu offerings. This program must also include clear goals indicating what percentage of the food inventory will be purchased from the local area.

4.7.3 Contractor will purchase produce (pending food safety compliance) from the Office of Sustainability’s farming operation as it comes available within 2 weeks of notice to the operator.

4.7.4 Locally Grown Requirements:

For the purpose of this RFP, Locally Grown is defined as grown within the state of Texas.Locally Grown products purchased from local farmers require Contractor to keep records through entirety of contract period of: a) product name, b) farm name & location, c) quantity purchased, d) purchase date, and e) prices paid for product(s). If Regional Local Food Distributors are contracted, the Contractor must keep similar records of each individual local farmer involved with the purchased local product(s).Contractor will document and purchase Locally Grown products in the following annual incremental volumes: Year 1-5% of total food budget; Year 2-10% of total food budget; Year 3-12% of total food budget, and so on, up to 15% of total food budget.Contractor will lower the dependence on pre-packaged goods by offering more chef-driven, creative items to include daily specials, action stations (wok station, pasta station etc.), salads, dressing, as well as Mediterranean cuisine and natural juices.Contractor will purchase a percentage of proteins (chicken, beef, pork) that are naturally raised, as well as locally grown produce, locally raised meats and locally baked breads.

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RFP783-17004 K-17-00660Contractor will establish written contract agreements by March 31st of each contract year, with selected local grower(s) requiring them to produce and deliver agreed upon quantities at a fixed price for a specific contract period. Prices paid directly to local farmers will be no less than the fixed prices noted in the weekly report found at http://www.ams.usda.gov/mnreports/fvwretail.pdfContractor will provide annual documentation during the contract period to UH of direct prices received by each individual grower. Documentation due with annual Business Plan on March 15th for inclusion in University annual plans.Contractor will agree in written contract agreements to pay in full, contracted local grower(s) at time of acceptable delivery of product.Contractor will provide educational labels designating local farmer(s) products on: a) Menu board signage, b) Food stations, c) Individual salad bar items, d) table tent signage to include at a minimum (grower, city of farm, mileage from UH), and e) Entrance Texas map(s) from cafeteria entrance door to pay station indicating: a) vendor farm name, b) location, and c) products purchased. All signage and labeling systems are to be mutually agreeable between local growers and UH.Contractor will conduct a quarterly “Lunch and Learn: Local Farm Market Meet and Greet” involving Farm Vendor Demonstrations of a “Featured Texas Farm Product and increase educational opportunities through a newsletter, blackboard describing which farms local foods come from, display area for recipe cards for chef’s specials, nutritional value of food. This program will begin October 2017.Contractor will work with UHS faculty and students to: a) develop local food promotions, b) identify potential local farm producers or regional distributors, c) conduct quarterly “Lunch and Learn: Local Farm Market Meet and Greet” educational sessions and d) invite local farmers to display their products and talk to students.Contractor will allow UHS to organize and facilitate a series of meetings between the UH Food Service management team and local growers to discuss future partnership.

4.8 Financial Proposal

B a s e P r o p o s a l Q u o t a t i o nThe financial proposal portion of this RFP requires that the Respondent provide a Base Proposal Quotation using the Foodservice Pro Forma Worksheet provided as an Excel attachment.

A d d i t i o n a l P r o p o s a l Q u o t a t i o nAny additional proposal should be provided in a similar format separate from the Base Proposal Quotation.

4.8.1 Cost Information and Financial Statements Introduction

Complete the sales worksheets, board plan worksheets, and foodservice pro forma statements for each operation, separated by operation and year, and then consolidated for ten years. Respondent is asked to align each year's projections with UHS’s Contract Year, beginning each year on July 1 and concluding each year on June 30. Assume an annual inflation rate of 3.0%. Respondent is also asked to utilize a fiscal week of Midnight Sunday – 11:59 PM Saturday.

Financial statements are to be based on the programs described herein and the menus, programs, concepts, and staffing plans Respondent has completed as part of their required submittal information. Financial statements should follow the Base Bid Quotation requirements.

Contractor is to assume all fees associated with credit card sales. UHS will bill Contractor for credit card fees incurred for meal plans that are paid directly or through a payment plan to the University.

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http://www.ams.usda.gov/mnreports/fvwretail.pdf

RFP783-17004 K-17-00660The foodservice pro forma statements are to include only those revenue and expense items directly associated with a UHS operation. All revenues and expenses are to be shown using 2017 dollars with appropriate percentages, per instructions. All costs and expenses are to be allocated to the appropriate revenue centers.

The forms should be strictly adhered to and the Respondent should note any discrepancies or modifications with accompanying footnotes.

The Campus Dining Sales and Catering Sales worksheets will be the basis for sales projections cited in the pro forma statements. All assumptions for worksheet calculations must be included as back-up information. The worksheets are to be completed for each foodservice outlet and should include a breakdown for each Location and Meal Period proposed.

To identify clearly how each figure was derived for the pro forma statements, the Respondent should include line-by-line explanations and/or assumptions for revenue, cost of sales, management and employee benefits, and all operating expenses as back up information.

Unless noted otherwise, percentage (%) figures should be calculated as a percentage of the "Total Sales" figure on the Foodservice Pro Forma Statement.

4.8.2 Financial Statement Assumptions

Participation assumptions and sales projections for the foodservice operations should be developed based on the population projections and other information as described herein.

Prices in cash (retail) food and beverage outlets will be reviewed and approved in writing by UHS before they are implemented. The Contractor may, subject to UHS’s approval, increase aggregated cash prices up to the regional CPI-Food Away From Home annually. It is not the intent to allow for an increase annually but to make the Contractor aware that UHS will be firmly committed to keeping price increases at a minimum.

Contractor's meal plan rate increases will be subject to approval by UHS up to the increase in the regional CPI-Food Away From Home.

The Contractor will remit to the State of Texas tax commission any Sales Tax required.

The Contractor will provide such trucks or vans required for foodservice usage and will be responsible for gas, oil, repairs, maintenance, and insurance as required by Texas State law. The Contractor will assume full monetary responsibility for any University vehicles used temporarily in the performance of the agreement. These costs shall be a direct cost of operation.

4.8.3 Examples of Other Reports

Submit one or more samples of financial reports Respondent shall submit to the University as representation of the reporting format Respondent intends to use for UHS. The sample does not have to disclose the name of the client.

4.8.4 Commissions and Board Plan Rates

B a s e P r o p o s a l Q u o t a t i o n ( R e q u i r e d ) This quotation is to be used for preparing Respondent's pro forma financial statements.

Cash OperationsCite the annual commissions as a percentage of net sales, for each cash operation, to be remitted to UHS.

Meal PlanUsing the meal plans provided by the University, estimate the participation and revenue the Respondent foresees for meal plan operations at UHS. Detail your proposed cost per student meal, by meal plan for the University.

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RFP783-17004 K-17-00660

Also quote guest meal rates and the administrative meal rates for the Student Engagement Commons and Cougar Woods Student Engagement Commons.

R e g a r d i n g N e t L o s s e sAny and all net losses associated with this contract as the sum of UHS’s authorized operating expenses and commissions paid to the University from Contractor, in excess of gross sales shall be paid by the Contractor throughout the term of this agreement.

O p t i o n a l p r o p o s a l p r o g r a m s u b m i s s i o nAfter having complied with the base proposal as articulated in this RFP, Respondent is given the option to submit alternate program proposals. The Respondent shall be required to prepare and submit a complete set of financial worksheets and pro forma’s for each year of the term of the agreement for the alternate proposal. As shown in Exhibit J in conjunction with instruction for completing the pro forma workbook in the Excel file provided.

4.8.5 Authorized Operating Expenses

Customary expenses, attributable directly to the operation of the University’s food services, shall be paid for by the Contractor as a cost of business to be offset by revenues and reimbursed services. Expenses are considered to be usual food service net operating expenses derived after deducting trade discounts, rebates, etc. Expenses which are authorized are:

Cost of food and beverages.Salaries and wages.Payroll taxes.Employee benefits (including worker's compensation insurance).Uniforms.Trash removal services.Hazardous waste removal.Laundry (includes linen replacement).Paper supplies.Cleaning supplies.Office Supplies (e.g., postage, first aid supplies, etc.).Direct Operating Supplies (e.g., replacement of china, glass, flatware, trays, and miscellaneous kitchen wares).Legal, Administrative and General (e.g., telephone, permits/licenses, credit card service fees, and others that apply only to on-site expenses). Transportation costs (previously approved by the University) involved in moving goods, equipment, and supplies between locations on campus).Cost of Sub-Contracted services approved by the University (e.g., service Contracts, bank service).Insurance coverage’s specified herein. Armored car service.Miscellaneous pre-approved expenses such as employee recruiting and menu printing.Depreciation charges for any equipment purchased by the Contractor (with prior approval from the University) and brought on site.Equipment maintenance and service Contracts.

4.8.6 Unauthorized Items of Expense

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RFP783-17004 K-17-00660Expenses which are to be paid by the Contractor and are not to be included on the Contractor's statements or used to offset revenues include but are not limited to:

The expense of payroll computations and the disbursement of the payroll.Wages, salaries, employee benefits, and bonuses of home office employees and general administrative, executive, and management officers.Accounting expenses including costs of producing financial reports.Home office management costs such as general management overhead, transportation of management personnel, and any other indirect management costs as related to this Contract.Repairs necessary as the result of the acts or omissions of the Contractor or its employees.Monies or other property, lost or stolen, either on or off University premises.Express delivery charges of any type, except those with prior approval by the University.Inventory interest or carrying cost, except those authorized in this Contract.Excessive overtime pay (limits to be determined).Legal expenses.All taxes, except for payroll and property taxes.Relocation expenses of any of the Contractor's employees.Interest charges on any loans incurred by the Contractor, unless specifically authorized by the University.Modem charges and any extra telephone lines.Memberships in local or national groups of any type.Costs for any of the Contractor’s employee to attend seminars or conferences of any type.Anything else not expressly set forth herein.Travel expenses of all personnel above the Food Service DirectorThe Contractor's personal use of the facilities.

4.8.7 Continuous Improvement Programs

The University participates in continuous improvement programs to ensure that costs are improved and efficiencies are maximized semester to semester, and year to year. The Contractor will be required to develop and implement their own program consistent with this initiative and provide the University with a monthly update on initiative, goals and progress. Contractor is required to provide a strategy on how this will be accomplished within their Bid Response.

4.9 FAILURE TO COMPLY WITH REQUIREMENTS

If Respondent fails to comply with any requirements contained in this RFP, Respondent’s Proposal will be considered non-responsive and will be rejected. Below are the specific requirements of the RFP.

SECTION 1 -

SECTION 2 -

SECTION 3 -

SECTION 4 - 4.10 SUBMISSION, CONTENT, AND FORMAT OF PROPOSALS:

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RFP783-17004 K-17-006604.10.1 University will not accept Proposals received after the Proposal Deadline. University will not accept proposals that do not conform to the requirements of this RFP regarding the required format and size. Likewise, failure to address all aspects of the Project or the requirements of this RFP in a complete and meaningful way will subject a Proposal to rejection. Proposals that are qualified with conditional clauses, alterations, items not called for in this RFP, or irregularities of any kind are subject to rejection. Unnecessary or extraneous attachments shall NOT be included with Proposals and will not be reviewed, utilized or considered by University.

4.10.2 Each Proposal must be submitted as one (1) original signed document plus one (1) bound hard copy plus one (1) electronic copy as a single PDF file less than 15 MB in size. University prefers simple and economically produced proposals describing Respondent’s ability to meet the requirements of this RFP in a straightforward, concise manner. In evaluating Proposals, emphasis shall be on the quality, completeness, clarity of content, responsiveness to requirements, and understanding and anticipation of University’s needs.

4.10.3 The required hard-copy counterparts of Proposal must be printed on letter-size (8-1/2” x 11”) paper assembled with spiral or metal ring bindings. Shall not exceed 200 pages in total (8 1/2" x 11", printed on one side or 100 pages printed double-sided), excluding separately bound booklets or publications. Unnecessarily elaborate brochures or other presentations beyond that sufficient to present a complete and effective proposal response are neither necessary nor desired. Each section must be separated with a divider sheet for quick reference. The cover, table of contents, divider sheets, sample documents, incumbency certificate, Bonding Letter, HSP, Execution of Offer and Cost and Delivery Proposal do not count as printed pages. University’s published manuals may be submitted in their entirety as an attachment or incorporated by reference. The required hard-copy counterparts of Proposal must be printed on letter-size (8-1/2” x 11”) paper assembled with spiral or metal ring bindings and contains a MAXIMUM of THIRTY (30) printed pages. Each section must be separated with a divider sheet for quick reference. The cover, table of contents, divider sheets, sample documents, incumbency certificate, Bonding Letter, HSP, Execution of Offer and Cost and Delivery Proposal do not count as printed pages. University’s published manuals may be submitted in their entirety as an attachment or incorporated by reference.

4.11 EXECUTION OF OFFER: Each Proposal must include the completed, fully executed and acknowledged Execution of Offer in form and substance identical to the form attached hereto as EXHIBIT A.

4.12 HUB SUBCONTRACTING PLAN: Based on an analysis performed by the University’s Purchasing Department, subcontracting was determined to be probable for this contract. Therefore, a HSP will be required to be submitted with the Proposal. EXHIBIT B contains the HSP form and instructions. Also included is EXHIBIT B1 additional HSP Instruction Tip Sheet to assist in completing the HSP. If you have any questions about completing the HSP, if required, please contact Maya Thornton, HUB Director via email at [email protected].

4.13 GENERAL INFORMATION QUESTIONNAIRE: The General Information Questionnaire (see section VIII) must be completed and submitted with the proposal.

4.14 ADDITIONAL REQUIREMENTS:N/A

SECTION VGENERAL TERMS AND CONDITIONS

4.1 GENERAL:These General Terms and Conditions and the Scope of Work listed below state what must be a part of any contract which may be awarded resulting from this RFP. Irrespective of those contained in this RFP, the University reserves the right to require additional or modified contract terms and conditions with the successful entity that are in the University’s best interest.

4.2 DEFINITIONS:Whenever the following terms are used in these General Terms and Conditions or in the other Contract Documents the intent and meaning shall be interpreted as follows:

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RFP783-17004 K-17-00660Contract Documents shall mean the documents that form the Contract between the University and the Contractor. The Contract Documents consist of the Agreement or Purchase Order.

Conditions of the Contract (this Section 5 - General Terms and Conditions, and any Additional or Special Conditions issued for this RFP), Specifications, Pricing and Delivery Schedule, Execution of Offer, Respondent's Questionnaire, and all Addenda and Amendments issued prior to and after the execution of the Contract.

UHS shall mean the University of Houston System.

Respondent shall mean the individual, partnership, corporation, or other entity responding to this RFP.

Contractor shall mean the individual, partnership, corporation, or other entity awarded a Contract for requested services under this RFP, in accordance with the terms, conditions, and requirements herein.

Project shall mean the complete undertaking by Contractor to provide the goods and/or services contemplated by the Contract.

Respondent shall mean foodservice management company interested in submitting a proposal for this RFP opportunity.

PKC shall mean Porter Khouw Consulting, Inc. (PKC), an independent consulting firm with headquarters office in Crofton, Maryland, its staff, and its officers. PKC is a paid UHS consultant participating in the foodservice Request for Proposal process.

Contract Year UHS System’s fiscal year, sometimes abbreviated as CY, which extends from July 1 to June 30.

University of Houston System shall mean all universities of the UHS (University of Houston University of Houston-Clear Lake, University of Houston-Downtown, University of Houston-Victoria and University of Houston-Sugar Land).

Base Proposal shall mean a required proposal that contains all, but is not limited to the recommended programming guidelines established herein.

Anytime Dining shall mean a next generation solution that is mission critical to deliver a rich and unforgettable “The College Experience” (Anytime Dining, is NOT All-You-Can-Eat). It’s the center piece of a successful “Freshman Experience” and a high-quality residential life program and fosters the highest levels of student engagement and student academic success. It programmatically combines specially designed Anytime Dining Access Plans (synonymous to a health club membership) granting all access privileges to a student engagement commons designed to encourage students to serendipitously connect and socially engage with one another, relax, network, play, study, collaborate, problem solve and plug-in their devices, in a safe and wholesome (24/7) on-campus environment. These venue(s) features made-to-order, fresh, local and sustainably sourced high-quality foods. The Anytime Dining Venues (Student Dining/Engagement Commons, currently the Fresh Food Company and the Cougar Woods Student Dining/Engagement Commons offering a full and complete selection of all foods, constantly and consistently throughout all (24/7) hours of operation. Students enrolled in Anytime Dining Plans may come and go as they please and choose to eat as much or as little as they choose 24/7 in in the Student Dining/Engagement Commons and from 7am – 1am M-F and 7am – 10pm in the Cougar Woods Student Dining/Engagement Commons. 24/7 Anytime Dining is unique and the only next generation approach that completely eliminates food insecurity for all students enrolled in Anytime Dining Plans, guaranteeing that access to the Student Dining/Engagement Commons will never run out or expire or come up short at any time through each full semester of each academic year. Anytime Dining participants will never have to be insidiously taxed by being forced to supplement/add money from parents, financial aid, or personal savings, or, shop cook and clean up for their meals after enrolling in the new University of Houston 24/7 Anytime Dining program.

Smallwares shall mean China, glassware, silver, plates, kitchen utensils, flatware trays and catering service ware.

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RFP783-17004 K-17-00660Small Expendable Equipment shall mean items used in the preparation of food such as pots, pans, toasters, etc., with a per-item invoice cost of less than Five Thousand Dollars ($5,000).

Major Equipment shall mean equipment valued at above $5,000.

CPI shall mean regional consumer price index, food-away-from-home, calculated December to December.

A La Carte Dining shall mean that customers pay separately for each menu item that is priced as such (A La Carte).

Declining Balance shall mean Gator Cash, Hawk Cash, Jaguar Cash and Cougar Cash shall mean declining balance dollars associated with the meal plans. Declining Balance may be spent at any on campus retail dining operation on a UHS Campus (as applicable).

5.3 ENTIRE AGREEMENT:The Contract Documents, for all intents and purposes, are intended as the complete and exclusive statement of the agreement between the University and the Contractor and supersede all prior or contemporaneous agreements, negotiations, course of prior dealings, or oral representations relating to the subject matter hereof. The terms and conditions of any purchase order, agreements, amendments, modifications, or other documents submitted by either party which conflict with, or in any way purport to amend or add to any of the terms and conditions of the Contract are specifically objected to by the other party and shall be of no force or effect, nor shall govern in any way the subject matter hereof, unless set forth in writing and signed by both parties.

5.4 TIME OF PERFORMANCE:Time is of the essence in the rendering of services hereunder. Contractor agrees to perform all obligations and render services set forth per this Contract in accordance with the schedules herein and as mutually agreed upon between the University and Contractor during the term of this Contract.

5.5 DEFAULT:In the event that the Contractor fails to carry out or comply with any of the terms and conditions of the Contract with the University, the University may notify the Contractor of such failure or default in writing and demand that the failure or default be remedied within ten (10) days; and in the event that the Contractor fails to remedy such failure or default within the ten (10) day period, the University shall have the right to cancel the Contract.

Without limiting the foregoing, the following shall constitute a material breach by the Contractor, upon the occurrence of which the Contractor shall immediately notify the University; the Contractor ceases its business operation, makes a general assignment for the benefit of creditors, is adjudged bankrupt, becomes insolvent, buyout or merger, or non-compliance to governmental requirements.

The cancellation of the Contract, under any circumstances whatsoever, shall not effect or relieve Contractor from any obligation or liability that may have been incurred or will be incurred pursuant to the Contract and such cancellation by the University shall not limit any other right or remedy available to the University at law or in equity.

5.6 FINANCIAL REPORTS AND PAYMENT: A. All invoices should be submitted to the University no more than 30 calendar days after the delivery of goods

or completion of services that are being invoiced. B. University will remit payments based on valid and correct invoices no later than 30 calendar days after the

later of the goods receipt date, service completion date, and invoice receipt date. Invoices must include a description of goods or services provided and an itemization of fees and/or expenses requested in a format mutually agreed upon by the Contractor and the Contract Coordinator.

C. University shall have the right to verify the details set forth in Contractor's invoices, either before or after payment of invoices.

5.7 CONTRACT AMENDMENTS:

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RFP783-17004 K-17-00660The Contract may be amended within the Contract period by mutual consent of the parties. No modification or amendment to the Contract shall become valid unless in writing and signed by both parties. All correspondence regarding modifications or amendments to the Contract must be forwarded to the University’s Office of Auxiliary Services for prior review and approval.

5.8 INDEPENDENT CONTRACTOR STATUS:Contractor recognizes that it is engaged as an independent contractor and acknowledges that the University will have no responsibility to provide transportation, insurance, taxes or other fringe benefits normally associated with employee status. Contractor, in accordance with its status as an independent contractor, covenants and agrees that it shall conduct itself consistent with such status, that it will neither hold itself out as nor claim to be an officer, partner, employee or agent of the University by reason hereof, and that it will not by reason hereof make any claim, demand or application to or for any right or privilege applicable to an officer, partner, employee or agent of the University, including, but not limited to, unemployment insurance benefits, social security coverage or retirement benefits. Contractor hereby agrees to make its own arrangements for any of such benefits as it may desire and agrees that it is responsible for all income taxes required by applicable law.

5.9 GENERAL RULES AND PROCEDURES FOR PURCHASING:Respondent shall comply with Texas Government Code Section 2155.004 provision regarding conflicts of interest, prohibition on certain bids and contracts, and anti-trust laws.

A state agency may not accept a bid or award a contract that includes proposed financial participation by a person who received compensation from the agency to participate in preparing the specifications or request for proposals on which the bid or contract is based.

Under Section 2155.004, Government Code, the Respondent certifies that the individual or business entity named in this bid or contract is not ineligible to receive the specified contract and acknowledges that this contract may be terminated and payment withheld if this certification is inaccurate.

5.10 UNIVERSITY’S RIGHT TO AUDIT:At any time during the term of this Contract and for a period of four (4) years thereafter the University or a duly authorized audit representative of the University, or the State of Texas, at its expense and at reasonable times, reserves the right to audit Contractor's records and books relevant to all services provided under this Contract. In the event such an audit by the University reveals any errors/overpayments by the University, Contractor shall refund the University the full amount of such overpayments within thirty (30) days of such audit findings, or the University, at its option, reserves the right to deduct such amounts owing the University from any payments due to the Contractor.

5.11 ACCESS TO DOCUMENTS: To the extent applicable to this procurement, in accordance with Public Law 99-499 under TEFRA, Contractor agrees to allow, during and for a period of not less than four (4) years after the Contract term, access to this Contract and its books, documents, and records; and contracts between Contractor and its subcontractors or related organizations, including books, documents and records relating to same, by the Comptroller General of the United States, and their duly authorized representatives.

5.12 TITLE AND RISK OF LOSS: For goods to be provided by Contractor hereunder, if any, the title and risk of loss of the goods shall not pass to the University.

5.13 ACCEPTANCE OF PRODUCTS AND SERVICES:All products furnished and all services performed under this Contract shall be to the satisfaction of the University and in accordance with the specifications, terms, and conditions of the Contract. The University reserves the right to inspect the products furnished or the services performed, and to determine the quality, acceptability, and fitness of such products or services.

5.14 SALES AND USE TAX:

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RFP783-17004 K-17-00660Section 151.311, Tax Code permits the purchase free of state sales and use taxes of tangible personal property to be incorporated into realty in the performance of a contract for an improvement to realty for certain exempt entities such as UH System and its components.

5.15 INDEMNIFICATION:Contractor agrees to hold UH System, the University, its regents, officers, agents and employees harmless and free from any loss, damage, or expense arising out of any occurrence relating to this Contract or its performance and will indemnify UH System and the University, its regents, officers, agents, employees, and students and assigns against any damage or claim of any type arising from the acts or omission (including negligence) of the Contractor, its agents, employees, subcontractors, and/or assigns.

A. CONTRACTOR SHALL PROTECT AND INDEMNIFY THE UNIVERSITY FROM AND AGAINST ALL CLAIMS, DAMAGES, JUDGMENTS AND LOSS ARISING FROM INFRINGEMENT OR ALLEGED INFRINGEMENT OF ANY UNITED STATES PATENT, OR COPYRIGHT, ARISING BY OR OUT OF ANY OF THE SERVICES PERFORMED OR GOODS PROVIDED HEREUNDER OR THE USE BY CONTRACTOR, OR BY THE UNIVERSITY AT THE DIRECTION OF CONTRACTOR, OF ANY ARTICLE OR MATERIAL, PROVIDED THAT UPON BECOMING AWARE OF A SUIT OR THREAT OF SUIT FOR PATENT OR COPYRIGHT INFRINGEMENT, THE UNIVERSITY SHALL PROMPTLY NOTIFY CONTRACTOR AND CONTRACTOR SHALL BE GIVEN FULL OPPORTUNITY TO NEGOTIATE A SETTLEMENT. CONTRACTOR DOES NOT WARRANT AGAINST INFRINGEMENT BY REASON OF THE UNIVERSITY'S DESIGN OF ARTICLES OR THE USE THEREOF IN COMBINATION WITH OTHER MATERIALS OR IN THE OPERATION OF ANY PROCESS. IN THE EVENT OF LITIGATION, THE UNIVERSITY AGREES TO COOPERATE REASONABLY WITH CONTRACTOR AND PARTIES SHALL BE ENTITLED, IN CONNECTION WITH ANY SUCH LITIGATION, TO BE REPRESENTED BY COUNSEL AT THEIR OWN EXPENSE.

B. The indemnities contained herein shall survive the termination of any agreement or purchase order for any reason whatsoever.

5.16 FORCE MAJEURE:If either the University or Contractor (individually, a “Party”) is delayed at any time in the performance of its obligations hereunder by economic industry-wide strikes, fire, unusual delay in deliveries, unavoidable casualties, or other causes reasonably beyond such Party’s control and which could not have been reasonably anticipated by such Party, then the time for performance of such Party shall be extended by one (1) day for each day of such delay.

5.17 CONFLICTS OF INTEREST:It is understood and agreed that no benefits, payments or considerations received by Contractor for the performance of services associated with and pertinent to the resultant Contract shall accrue, directly or indirectly, to any employees, elected or appointed officers or representatives, or any other person identified as agents of, or who are by definition an employee of, the State.

Respondent shall also disclose:

A. Any relationship, whether by relative, business associate, capital funding agreement or by any other such kinship which exists between Respondent and an employee of any UH System component.

B. Whether Respondent has been an employee of any UH System component within the immediate twelve (12) months prior to the RFP response.

C. Whether any member of the Board of Regents of the University, or the Executive Officers of the University or its component institutions, has a financial interest, directly or indirectly, in the transaction that is the subject of the contract.

All such disclosures will be subject to administrative review and approval prior to the University entering into any contract with Respondent.

5.18 NON-DISCLOSURE:

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RFP783-17004 K-17-00660Contractor and the University acknowledge that they or their employees may, in the performance of the resultant Contract, come into the possession of proprietary or confidential information owned by or in the possession of the other. Neither party shall use any such information for its own benefit or make such information available to any person, firm, corporation, or other organization, regardless of whether directly or indirectly affiliated with Contractor or the University, unless (i) required by law, (ii) by order of any court or tribunal, (iii) such disclosure is necessary for the assertion of a right, or defense of an assertion of a right, by one party against the other party hereto, or (iv) such information has been acquired from other sources.

5.19 PUBLICITY:Contractor agrees that it shall not publicize this Contract or disclose, confirm or deny any details thereof to third parties or use any photographs or video recordings of the University's employees or use the University's name in connection with any sales promotion or publicity event without the prior express written approval of the University.

5.20 SEVERABILITY:In case any provision hereof, or of any resulting agreement or purchase order, shall, for any reason, be held invalid or unenforceable in any respect, such invalidity or unenforceability shall not affect any other provision thereof, and this Contract shall be construed as if such invalid or unenforceable provision had not been included herein.

5.21 NON-WAVIER OF DEFAULTS:No delay or omission by either of the parties hereto in exercising any right or power accruing upon the non-compliance or failure of performance by the other party hereto of any of the provisions of this Contract shall impair any such right or power or be construed to be a waiver thereof. A waiver by either of the parties hereto of any of the covenants, conditions or agreements thereof to be performed by the other party hereto shall not be construed to be a waiver of any subsequent breach thereof or of any other covenant, condition or agreement therein contained.

5.22 ASSIGNMENT:The agreement with Contractor is a personal service contract for the services of Contractor, and Contractor's interest in such agreement, duties hereunder and/or fees due hereunder may not be assigned or delegated to a third party. The benefits and burdens of this agreement are, however, assignable by the University.

5.23 ASSIGNMENT OF OVERCHARGE CLAIMS: Contractor hereby assigns to the University any and all claims for overcharges associated with the Contract arising under the antitrust laws of the United States, 15 U.S.C.A., Sec. 1 et seq. (1973), or arising under the antitrust laws of the State of Texas, Texas Business and Commerce Code Annotated, Sec. 15.01, et seq. (1967).

5.24 PATENT AND COPYRIGHT:Contractor shall pay for any royalties, license fees, copyrights or trade and service marks required to perform the services required by this Contract.

5.25 TEXAS PUBLIC INFORMATION ACT:University considers all information, documentation and other materials requested to be submitted in response to this solicitation to be of a non-confidential and/or non-proprietary nature and therefore shall be subject to public disclosure under the Texas Public Information Act (Texas Government Code, Chapter 552.001, et seq) after a contract is awarded. Respondents are hereby notified that the University strictly adheres to all statutes, court decisions, and opinions of the Texas Attorney General regarding the disclosure of RFP information.

5.26 FREEDOM OF ACCESS AND USE OF FACILITIES:The Contractor's employees shall have reasonable and free access during normal business hours to use only those facilities of the University that are necessary to perform services under this Contract and shall have no right of access to any other facilities of the University.

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RFP783-17004 K-17-006605.27 OBSERVANCE OF UNIVERSITY RULES AND REGULATIONS:

Respondent agrees that at all times its employees will observe and comply with all policies and regulations of the University while on University premises, including but not limited to parking, safety and security regulations.

5.28 SECTION HEADINGS:All section headings are for convenience of reference only and are not intended to define or limit the scope of any provisions of this RFP.

5.29 NOTICES:Any notices required or permitted to be given shall be in writing and effective upon receipt and shall be sent by certified mail, return receipt requested, postage pre-paid, addressed as follows:

UH-Department of PurchasingOffice of the Director

5000 Gulf Freeway, Bldg. 1, Suite 204Houston, Texas 77204-5015

5.30 GOVERNING LAW:This Contract, including, without limitation, this RFP and any resulting agreement or purchase order, shall be construed and governed by the laws of the State of Texas.

5.31 ANTI-TRUST LAWS:Respondent shall certify that neither the Respondent nor the firm, corporation, partnership or University represented by the Respondent, or anyone acting for such firm, corporation, or institution has violated the antitrust laws of this state, codified in the Texas Free Enterprise and Antitrust Act set forth in Chapter 15 of the Business and Commerce Code, or the Federal antitrust laws, nor have they directly or indirectly communicated the bid to a competitor or other person engaged in the same line of business.

5.32 CERTIFICATION OF FRANCHISE TAX STATUS:Respondents are advised that UH System cannot pay vendors who are delinquent in paying state franchise taxes pursuant to Texas Government Code Chapter 2107.008. A corporate Respondent shall certify that it is not currently delinquent in the payment of, is exempt from, or is an out-of-state corporation that is not subject to any State of Texas franchise taxes. The Respondent agrees that each subcontractor and supplier under contract will also provide a certification of franchise tax status.

5.33 DELINQUENCY IN PAYING CHILD SUPPORT:Under Section 231.006, Texas Family Code, a child support obligor who is more than 30 days delinquent in paying child support, and a business entity in which the obligor is a sole proprietor, partner, shareholder, or owner with an owner’s interest of at least 25 percent is not eligible to receive payments from state funds under a contract to provide property, materials or services; or receive a state - funded grant or loan until all arrears have been paid; or the obligor is in compliance with a written repayment agreement or court order as to any existing delinquency.

The Respondent certifies that the individual or business entity named in this contract, bid, or application is not ineligible to receive the specified grant, loan, or payment and acknowledges that this contract may be terminated and payment may be withheld if this certification is inaccurate.

5.34 BEVERAGE EXCLUSIVITY:The Contractor will be granted rights to operate the dining facility and catering operations as defined in this RFP, with the exception vended carbonated and non-carbonated beverages which are NOT part of this agreement. Furthermore, the University has entered into an exclusive campus-wide beverage agreement for all vended and non-vended carbonated and non-carbonated beverages. The Contractor shall comply with all current and future beverage and bookstore agreements that UHS enters into.

5.35 CONTRACTOR MANAGEMENT PERSONNEL:Unless a removal is requested in writing by UHS or approved in writing by the UHS, Contractor will retain the General Manager on each University and the Catering Manager on Universities where applicable for a minimum

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RFP783-17004 K-17-00660of 36 months and shall not initiate the transfer of such manager from UHS’s account during this time so long as such manager is employed by Contractor or a parent, subsidiary or related entity of Contractor. Any breach of this minimum assignment time clause will result in Contractor's payment to UHS of $20,000 for each occurrence, unless approved in advance in writing by the UHS.

5.36 CRIMINAL BACKGROUND CHECKS:The Contractor must complete successful criminal background checks on all employees at its sole cost. Contractor employees who drive vehicles must also have a driver history check performed annually in addition to the criminal background check. The University and Contractor will jointly determine specifications for successful checks, however, the University has sole authority on approval of background check criteria. If the Contractor’s employee is granted permission to use University vehicles, he/she must abide by the University’s fleet safety and vehicle use policy.

Contractor must certify that employees have the required Texas background clearances as per the law, including the Federal Criminal History Record Information (FBI criminal background check), a Texas State Police Criminal Records Check or corresponding clearances from the adult’s state of residence, if not Texas, and a Texas Department of Public Welfare Child Abuse History.

5.37 CHANGES:The University may, at any time, issue a written order making changes within the general scope of the Contract. An equitable adjustment shall be made if any changes cause an increase or decrease in the Contractor's cost. Such written requests/authorizations affecting the terms and conditions of this Contract are to be issued and signed by the Contract Administrator.

Notification of any claim for adjustment of the Contract under this provision must be presented in writing to the Contract Administrator within thirty (30) calendar days from the date such changes are ordered. Such claim shall further be itemized and supported by any documents or information as the Contract Administrator may require and be submitted within an additional thirty (30) calendar days. The Contractor's rights for any adjustments in the Contract shall be deemed waived unless its claim is submitted in accordance with the above requirements. Nothing in this provision shall excuse the Contractor from proceeding with the Contract as changed.

5.38 FIRE MARSHAL’S OFFICEContractor will work with UHS to create Continuity Management plans in case of operation interruptions.

SECTION VIDESCRIPTION OF SERVICES-GENERAL REQUIREMENTS - SCOPE OF WORK

5.1 GENERAL REQUIREMENTS:5.1.1 This Request for Proposal (RFP) which includes all instruments, attachments and appendices hereto is for the management of the campus foodservices on all of the UH Universities, all together referred to as the University of Houston System (UHS).

5.1.2 The University of Houston System has retained Porter Khouw Consulting, Inc. (PKC), an independent, fee-based foodservice management consulting and design firm, to develop, facilitate and manage the RFP process. Operational and programmatic plans have been conceived for the UHS following research, analysis and extensive discussions among UHS officials and administrators. The UHS expects the Contractor to work cooperatively to implement the varied program and facility changes that have been defined in the master plan and approved by the UHS.

5.1.3 The University’s primary objective is to provide a high level of foodservice which reflects the University’s emphasis of community between students, faculty, and staff.

5.1.4 It is important that the Respondent understand fully what the University seeks in its dining program and from the company engaged to manage that program. The University desires a dining program that provides exciting and energized venues and a high level of creativity and imagination.

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RFP783-17004 K-17-006605.1.5 In the broadest sense, this RFP seeks to establish a contract for such foodservice facilities owned or operated by University of Houston System which will provide to students, staff, faculty, alumni and visitors with a foodservice operation reflective of the University’s goals and philosophy. University of Houston System desires to provide its students with a full, well-rounded experience, inclusive of learning and living as a community. Foodservices must provide quality and value to the UHS while offering opportunities for students and faculty to share experiences outside of the classroom. Contractor will purchase, prepare and serve food and food products and provide balanced meals for the University of Houston System students, faculty, staff and guests on such hourly schedules as may be established by the University.

5.1.6 The Contractor must perform to the satisfaction of the UHS and be subject to the supervision and control of the University’s Contract Administrator.

5.1.7 The program should anticipate and react to the changing life styles, health habits and food preferences of students throughout the life of this contract.

5.1.8 UHS expects the Contractor to operate its dining services so that the highest degree of professionalism can be achieved in the delivery of foodservices within an economic structure that is desirable for both the University and the Contractor.

5.1.9 The UHS requires a reasonable financial return from foodservice operations in order to provide for coordination and planning, utilities, maintenance and improvement of facilities, facility renovations and any equipment depreciation and replacement.

5.1.10 The UHS seeks to have a relationship with the Contractor that allows it to implement the foodservice plan for evolving facilities, services, and programs.

5.1.11 Professional management, commensurate with the level of service desired by the University, is an important consideration when preparing a response to this document. UHS seeks a Proposal which reflects the professional management abilities of the Contractor striving to meet the institution's goals and specifications.

5.1.12 Respondent’s proposal is to be based on providing the personnel and service to manage, operate, direct, supervise and promote UHS’s dining services to the best of its ability as set forth in the specifications of the contract during the term of the contract.

5.1.13 It should be noted that the Hilton College on campus is under a separate contract. Depending on the outcome of this process and at the discretion of UHS, this may become a potential additional acquisition for the Contract Awardee.

5.2 SERVICES TO BE PERFORMED:The following section describes facilities and operations as UHS wishes each to be managed. Respondent shall base proposal submittals on the descriptions below. Optional proposal submittals are welcomed that describe alternatives to these operational and program descriptions, but these may only be submitted as an additional submittal to the base proposal submittal supplied to the University as required by this RFP.

Dining Plan Options – See Exhibit F for a description of the dining plan options.

The dining program features and requirements – UHS requires a baseline or minimum of the following features in the residential dining program. Respondent is asked to note in their proposal where they plan to exceed these minimum requirements in the Anytime Dining program.

5.2.1 Menus & Prices

The Contractor shall be responsible for providing a variety of high-quality and nutritious foods at reasonable prices at the dining facility. The focus on increased wellness options and marketing as such should be the Contractor’s constant focus. The following should guide menu development:

Develop innovative menus which emphasize variety, nutrition awareness, and quality.Utilize food displays and merchandising techniques to ensure customer satisfaction.

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RFP783-17004 K-17-00660Offer menus that complement the stature of the University integrated with the realistic need to economize on space, utilities, and labor costs.Be responsive to changing meal trends and patron preferences.Be able to produce the menus with the proposed staffing plans submitted by the Contractor and the equipment available on the University’ premises as specified.Distribution: The Contractor will post each week's menu one week in advance at the entrance of the cafeteria and distribute weekly menus throughout the campus and online.Menus shall include vegetarian and Vegan entrées and ethnic specialties.Menu prices and plan rates shall not increase without the permission of the University. Price increases shall not increase any higher than the Regional Food-Away-From-Home Consumer Price Index (CPI).Cost per Student per Day and Procedures: Specific procedures and rates for partial service days, interruption of service (which involves refunds), guest meal rates, no show refunds (those who drop out of the plan), and other procedures will be specified by the University.

5.2.2 Methods of Payment Accepted

Unlimited Access Meal SwipeDeclining Balance – Currently only at the University of Houston. However, University of Houston – Clear Lake, University of Houston – Victoria, and the other Universities are also interested in implementing a Declining Balance form of payment as well.

a. Contractor will participate in and pay associated cost for UHDS (University of Houston Dining Services) Tablet Program operated by the Cougar Card office (currently utilized by incumbent to allow subcontractors to accept Cougar Cash).

b. Anyone accepting Cougar Cash via tablet must pay a commission back to University of Houston.Cash Debit and or Credit Cards (Visa, American Express, Discover and MasterCard)Apple Pay and other mobile/digital wallet servicesAny regular discounts provided to customers, outside of limited time offers, and promotions, must be acknowledged and approved in advance by the University (e.g. discounts to uniformed law officers)

5.2.3 Staffing - Close daily interaction between the chef and cooks in each foodservice venue.

Dining hall managers on the dining room floor during all service hours including retail locations.Dining room attendants on the floor during all serving hours to bus and wipe tables.Adequate staff assigned to replenish self-service bars and utensils.

5.2.4 Mandatory Onsite Management Positions

The residential and retail dining program is delivered through the combined efforts of the Contractor’s management, line personnel and administrative staff. Respondent is required to prepare a staff organization and management hierarchy that they feel will best support a dynamic and vital dining program. UH requires that the Contractor to include among its staff, along with other positions it deems necessary the following mandatory onsite full-time positions. These positions have to be scheduled to cover weekends, including Thursday through Monday shifts. The managers have to be present in the facility during shifts including on weekends and must be physically present from 7 p.m. to 6 a.m.

Campus Director of FoodserviceStudent Engagement Commons Director of All Day DiningStudent Engagement Commons Director of All Night Dining

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RFP783-17004 K-17-00660Cougar Woods Student Engagement Commons Director of All Day DiningPart-time DietitianExecutive ChefSous ChefBakery ChefCatering DirectorDirector of Retail Operations University of Houston - Downtown General ManagerUniversity of Houston - Clear Lake General ManagerUniversity of Houston - Clear Lake Catering ManagerUniversity of Houston - Clear Lake SupervisorUniversity of Houston - Sugar Land General ManagerUniversity of Houston - Victoria General Manager

The Campus Director of Foodservice will be required to facilitate bi-monthly meetings with students to discuss their concerns. In addition to these monthly meetings, the Campus Director of Foodservice will meet with University faculty, staff and administrators monthly to gather their feedback. This bi-monthly Food Service Advisory Committee meeting shall take place on each University.

The Contract Administrator will work with the Director of Foodservice to identify, cure and to modify aspects of the program as they become necessary. Respondents must demonstrate their process for accommodating University changes.

The Contractor will be responsible to make the job descriptions and qualifications available to the University for these key positions and is expected to present candidates that meet the minimum stated job qualifications. The Contractor is obligated to review any change in these positions with the University.

In addition, an onsite dietitian or nutritionist on the Contractor’s staff must devote a portion of his/her time to the dining operations.

The University requires the Contractor to provide meals that are nutritious, well balanced, appetizing, and appealing. This requirement obligates the Contractor to use raw ingredients that are high in quality and nutrient value. The food item specifications shown in Exhibit E identify the level of ingredient quality expected by the University.

5.2.5 Merchandising and Marketing

Focus should be maintained at all time on the wellness and healthy presentation and preparation of the food. The University requires that the Contractor participate in ongoing wellness activities as they develop within the UHS community.

Emphasis should be put on how the dining program will be marketed. Special attention should be focused toward projecting the goals of UHS in providing a program that excites the community, energizes the users and offers imagination in service, food variety, wellness options and the overall dining experience. A marketing plan for each venue will be required on an annual basis.

As a daily standard, display cooking or preparation (e.g. carving roast meats, stir fry, Caesar salad preparation).

Use of fresh greens, vegetables, flowers, and fruits on the serving lines as display garnish.

Detailed attention paid to quality and condition of all food received, with all unsatisfactory products rejected.

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RFP783-17004 K-17-00660Plan minimum time between kitchen production and service to the customer to ensure optimum food quality and appeal.

5.2.6 Service and Menu Concepts

Entrees which are healthy and wellness oriented are offered at breakfast, lunch, dinner and late night. Respondent must have a wellness and vegetarian concept station at all meals including late night.

Printed menus with nutrition and ingredient information (including glycemic index and allergy information) shall be prominently displayed at all facilities and available online and/or with a campus dining app or web app widgets that are consistent with UHS’s web and mobile technological architecture.

Concepts will be offered by meal period for the Anytime Dining venues (assume all items are served daily unless noted as rotational).

Special diets shall be provided on a routine basis for students when prescribed, in writing, by a doctor or health related facility or practitioner.

Contractor is required to pay for a secret shopper program that will be managed and administered by the University.

The Student Engagement Commons shall have a station that features vegan, low-fat, lactose, gluten-free and other dietary focused entrees. This station must also address special dietary concerns based on religious restrictions.

The Contractor will be required to provide service during breaks and during summer out of the dining facilities. The C-Store in Cougar Village 1 must remain open during the Winter Break.

AthleticsRepresentatives from UHS Athletics will have input into the menu planning process to ensure Student Athletes have access to two of each of the following meals at each meal period:

Weight GainMaintain WeightWeight LossDining halls must offer either PowerAde or Gatorade to student athletes.Sports television programs will be offered in the dining halls at all times in addition to news.Student athletes will not be required to purchase meal plans.

In addition, the UHS requires the Contractor to provide meals that are nutritious, well balanced, appetizing and appealing. This requirement obligates the contractor to use raw ingredients that are high in quality and nutrient value that are consistent with a High-Performance diet:

Antioxidants: Foods that fight oxidation that may cause cellular damage from “free radicals,” or unstable molecules, in the body. Enhanced immunity: Nutrient-rich foods known to ward off colds, flus, and infections. Sports performance: Healthy carbs, lean proteins, and vitamins that fuel and repair active muscles (i.e. lean turkey, beans).Anti-inflammatory components: Foods rich in omega-3s and other compounds thought to ease inflammation (i.e. canola oil, salmon, and walnuts).Brain performance: Plants, veggies, and compounds rich in L-tyrosine and believed to sharpen memory and focus (i.e. chicken, fish, turkey, yogurt, milk, and lima beans).Synergy: Combinations of foods and ingredients that interact in ways that may improve health and well-being.

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RFP783-17004 K-17-00660

5.2.7 Take Out Policy for Academic Year

Athletics teams, student teachers and other groups that may require bagged lunches will be provided with nutritious lunches when their schedules require them, at no additional cost to the University, beyond normal board plan expense. Dining Service may charge students, student groups and athletic teams for the cost of lost/unreturned coolers.

Students may take out food in bio-degradable or reusable containers from the Student Engagement Commons and Cougar Woods Student Engagement Commons. Respondents are to recommend a container that would serve this purpose in the Bid Response.

The Contractor must routinely supply meals, juice and paper goods to students who are ill. A student may have another student pick up a sick tray for them by allowing that student to present both ID’s to the cashier and obtain a sick tray slip. The Contractor must also routinely supply meals, juice, and paper goods to students who are required to be off campus for extended periods of time, such as overnight nursing preceptor-ships as the local hospital or education majors that are student teaching in locations requiring travel. Respondents must submit your philosophy and methods of dealing with these and other potential variances from the regular menu plans.

5.2.8 Food Insecurity Programs:

Respondents must propose a plan to provide meals, or meal plans, for students in need. Respondents must propose a plan for student employee/intern positions that would give students free meal plans in exchange for work.Respondents must provide a plan to allow students to donate proactively to a common fund that will be managed by the Contractor and allow students in need to access funds when in need (e.g. optional donation at meal plan sign up equaling a dollar a day for students in need).Respondents must propose a voucher program that provides $10 to use at any dining location for students in immediate need. Students can earn additional vouchers by completing tasks such as participating on a food committee completing feedback surveys.Respondents must provide a plan to support the student food pantries.

5.2.9 Menu Concepts at Anytime Dining Facilities

It is expected that Student Engagement Commons and Cougar Woods Student Engagement Commons will become extensions of the residence life program at UHS. We want to ensure that special events both social and educational take place within the dining halls to provide an exceptional experience for our students. The Contractor will be required to work closely with the Student Life Department to coordinate special themed events and menus.

In addition, it is essential that the Dining Program meets the diverse needs of the University’s student population by ensuring that it provide a quality food service for all of students that includes vegetarian and vegan entrees which are healthy, protein rich, and wellness oriented at all meals, that the food service provider ensure that dietary concerns of residents are addressed and all foods are properly labeled to ensure the safety of our students. Also, as new cultural populations are identified within the residence community it is essential that the food service provider modify their menu to ensure that the needs of these residents are met.

As part of the health and wellness of UH students, it is essential that printed menus including ingredients and nutritional information is prominently displayed at all facilities as well as online. In an ongoing effort to assist students in making healthy choices, the food service provider will develop a marketing program to identify healthy options easily within the dining halls.

The Contractor is also expected to infuse cook-to-order items into the menu wherever possible and as a minimum where outlined below.

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RFP783-17004 K-17-00660The Contractor is expected to offer the following menu items at a minimum in Student Engagement Commons and Cougar Woods Student Engagement Commons at each meal period including late night. This requirement applies to summer conferences as well.

Vegetarian and vegan entrees which are healthy, protein rich, and wellness oriented are offered at breakfast, lunch dinner and late night. Contractor must offer a wellness and vegetarian concept station at all meals including late night.

Concepts will be offered by meal period for Student Engagement Commons and Cougar Woods StudentEngagement Commons (assume all items are served daily unless noted as rotational).

5.2.10 Student Engagement Commons

Description of Facilities – The Fresh Food Company in Moody Towers is a 33,000 square feet all-you-care-to-eat style venue that features state-of-the-art equipment at nine different stations. Many of the stations feature display cooking right using fresh, not frozen, ingredients and offering are presented in nutritionally-appropriate portion sizes. Starting in the Fall 2017 this will be a 24/7 Anytime Dining/Student Engagement Commons.Special Features (to be implemented at the discretion of UHS beginning in Fall 2017):

Free Printing and Scanning (Contractor will pay for maintenance and supplies)Tweet/Text n’ Tell (to be implemented, paid for and run by the Contractor)High Speed Wi-FiComfortable Lounge SeatingFlat Panel TV’sPower Outlets Including USB Power OutletsSpecial Programming

Minimum Menu Profile Respondent is expected to offer the following menu items at a minimum in StudentEngagement Commons and is to submit their own menus, being responsive to the current demands of the patrons. Respondent should have theme meals (at one, or multiple concepts) featured on a daily basis to build and maintain excitement in this venue.

Breakfast 3:00 a.m. – 11:00 a.m.

W E E K E N D B R UN CH E S M US T F E A T U RE A W I D E V A R I E T Y O F O F F E RI N G S I N CL UD I N G T R A DI T I O N A L S T A P LE S A ND S E L E CT I O N S UN I Q UE T O W E E K E N DS . B R UN CH E S S H O UL D F R E Q U E NT L Y B E T H E M E D T O E V E N T S O N C A M P US A ND P O P UL A R CU LT U RE E V E N T S ( E . G . H O M E S P O RT I NG E V E N T S , P RO S P O R T I NG E V E NT S , HO L I DA Y S , E T C. ) O F F E RI NG S S HO UL D I N CL UD E E X P A ND E D M A D E - T O -O R DE R O M E L E T B A R, P A N CA K E S , W A F F LE S , F R E NC H T O A S T , W I DE V A RI E T Y O F P A S T RI E S A ND D E S S E RT S , E T C. ( S I M I L A R T O A HO T E L B R UN CH ) .

C o m f o r t / T r a d i t i o n a l F o o d s ( M a n d a t o r y 2 4 / 7 ) Cage-free Eggs - Any Style with a Variety of Vegetables, Cheeses and MeatsBreakfast Style Potatoes (i.e., hash browns, hearty fried)Tater TotsDaily Rotation of Two (2) Breakfast Meats (i.e. Ham, Bacon, Turkey Sausage, etc)Hot Carbs - Oatmeal, Cream of Wheat, CongeeRotation of Waffles, Pancakes, or French Toast, Whole Grain BreadsDaily Low Fat, High Fiber, Minimal Added Salt and Sugar, Freshly Prepared/made In House Options (minimum

of four(4))Make Your Own Waffles (minimum of three (3) units with an alternating variety of fruits for toppings)

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RFP783-17004 K-17-00660G r i l l / F r y ( M a n d a t o r y 2 4 / 7 ) Eggs/Sandwiches: Made-to-OrderOmelet Bar with a Variety of Vegetables, Cheeses and MeatsSandwiches Available on a Bagel, Biscuit or Muffin or Gluten-free Bread (with whole grain options):Egg, Bacon, and CheeseEgg, Sausage, and CheeseSausage and CheeseVegetarian and Vegan Options

C o n t i n e n t a l B r e a k f a s t ( M a n d a t o r y 2 4 / 7 ) Bagels (four [4] varieties) – One (1) Whole Grain – One (1) Gluten FreeBread (four [4] varieties) – One (1) Whole Grain – One (1) Gluten FreeEnglish Muffins – One (1) Whole Grain – One (1) Gluten FreeCereal (Minimum Twelve (12) Varieties) at least four (4) high fiber, low fat, low sugar optionsIn-house Baked Muffins with Whole Grain, High Fiber, Low Fat Options, One (1) Gluten FreeBiscuits, Sweet RollsCream Cheese (two (2) Varieties): Plain and Flavored (e.g. Salmon, Strawberry, etc.)Powdered SugarWhipped Butter & Margarine - Soft, non-hydrogenatedJelly and Preserves (two (2) varieties each)Peanut Butter, Smooth & ChunkyCheese SpreadNutella (only the name brand)Honey

S e l f - S e r v e F r u i t ( M a n d a t o r y 2 4 / 7 ) Daily Seasonal Whole Fruit (Minimum of Three (3) Daily): i.e., Apples, Oranges, Bananas, Pears, Peaches,

Plums, Grapefruit, Assorted BerriesDaily Seasonal Cut Fruit (Minimum of Three (3) Daily): i.e.: Grapefruit, Cantaloupe, Pineapple, Watermelon,

Citrus Sections, Assorted berriesYogurt (two (2) Varieties, Non-fat and Regular)Granola, Nuts, SeedsDried fruits (Minimum of Four (4) daily) i.e: Cranberries, Raisins, Apricots, Prunes, Pineapple, Apples, Oranges,

Kiwis

S t a r b u c k s C o f f e e K i o s kPremium Coffees Full Line of Espresso BeveragesTea, Herbal Teas, Hot Chocolate

B e v e r a g e s ( M a n d a t o r y 2 4 / 7 ) Milk – Whole, 2% Low Fat, Skim, Chocolate, Silk Soy Vanilla and ChocolateJuices (at Minimum Orange, Apple, Cranberry)Iced Tea, Lemonade Juice Fountain Soda (Variety of Eight (8) per Machine, Minimum of two (2) Machines) Including Flavored WatersFlavored Waters (e.g. Cucumber, Mint, Berry, etc.)

Lunch (Brunch on Saturday and Sunday) 11:00 a.m. – 5:00 p.m./Dinner 5:00 p.m. – 9:00 p.m./Overnight 9:00 p.m. – 3:00 a.m.

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RFP783-17004 K-17-00660LU NC H, D I NN E R A N D O V E R NI G H T M US T B E D I S T I N CT L Y D I F F E R E NT I N A P P E A R A N CE A N D V A RI E T Y

S o u p sTwo (2) Homemade Soups Daily (One (1) Must be Vegetarian)Variety of Cream and Broth Based Soups must be Rotated Between Lunch and Dinner One Homemade Chili or Stew Daily

A u t h e n t i c I n t e r n a t i o n a l O f f e r i n g s ( T o i n c l u d e , b u t n o t l i m i t e d t o E u r o p e a n , C h i n e s e , T h a i , G r e e k , J a p a n e s e , V i e t n a m e s e , I n d i a n , e t c . ) *Variety of Chicken Options (Orange, Mushroom, Kung Pao, Sweet & Sour, Thai Cashew, etc.)Variety of Beef Options (Broccoli & Beef, Mongolian Beef)Variety of Sushi (at Least Three (3) Varieties Daily)Tofu OptionsFried RiceChow MeinCream Cheese RangoonChicken PotstickersEgg RollsVeggie Spring RollsMixed VegetablesWontonHot & SourEgg DropKabobsGyrosCrepes

C o m f o r t F o o d sMeat loafCarved meats (turkey, roast beef, ham, pork, etc.)CasserolesMac & cheesePotatoes (mashed, roasted, etc.)Steamed vegetables

E x h i b i t i o n / C a r v i n g / S p e c i a l t y S t a t i o n sRotating Choices of Daily Features (Minimum of Three (3) Required)

G r i l l / F r y *Cooked-to-Order Hamburgers, Grilled Cheese, and Vegetarian Burgers Daily (Similar Style to Whataburger)Chicken Sandwich and Tender/Nugget Option (Variety of Two (2) Daily)Chicken BreastFish Sandwich or Fillets Available DailyHot Dog and Selection of Variety Dog Daily (Italian sausage, Kielbasa)Rotating Variety French Fries including Spicy Fries, Curly Fries, Waffle Cuts, and Onion RingsTater TotsTwo (2) Cheese Sauce Varieties Available Daily for Toppings (one (1) plain and one spiced)

S a l a d / F r u i t B a r ( I n c l u d i n g O r g a n i c a n d L o c a l O p t i o n s ) *Four (4) Garden Greens Bowl - Iceberg Lettuce Shall Not be the Dominant Lettuce Variety.Focus on High Quality and Abundant VarietyOne (1) Specialty Green Salad from Caesar, Greek, Spinach, California GreensSix (6) or More Marinated Vegetable or Fruit Salads

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RFP783-17004 K-17-00660One (1) or More Starch Salads from Varieties of Potato, Rice, PastaCheddar, Swiss, Mozzarella, Cottage Cheese, Feta, Bleu CheeseOne (1) or More Protein Toppings from Chick Peas, Lentils, Beans, Cage-free Egg, Deli Meat (e.g., ham, turkey,

chicken)Daily Vegetable Toppings – Carrots, Tomatoes, Celery, Cucumber, Broccoli, Mushrooms. Red/Green Peppers,

Red/Green Onion, Radishes, Red CabbageRotation of Two (2) or More Vegetable Toppings, e.g.: Pickled Beets, Dill Pickles, Sweet Pickled Onions, Olives,

All Daily:Other Toppings Including Croutons, Bacon Bits, Parmesan Cheese, Pepper Mill, Sunflower Seeds, Chopped

Walnuts, Raisins, CraisinsDaily Rotation from: Pretzels, Nacho Chips, Chow Mein Noodles, GranolaDaily Rotation of Fourteen (14) Dressings from: Ranch (Light), Caesar (Light), Italian (Light), French (Light),

Balsamic, Creamy Italian, Catalina French, Sun Dried Tomato Pesto, Creamy Garlic, Greek, Honey Dijon, Mandarin Orange and Kiwi, Grapefruit Ginger Splash, Oriental, Blue Cheese, etc.


S o u t h w e s t / M e x i c a n C o n c e p t ( C h i p o t l e o r B u l l r i t o - S t y l e )Burritos (Bean, Chicken, Steak, Pork, etc.)Burrito Bowls (Bean, Chicken, Steak, Pork, etc.)Crispy and Soft Tacos (Bean, Chicken, Steak, Pork, etc.)Salad (Bean, Chicken, Steak, Pork, etc.)Taco SaladQuesadillasNachosSides: Chips (with option of adding guacamole and/or salsa), Refried Beans, Pico de Gallo, Rice

B B Q C o n c e p tSmoked BrisketPulled PorkBBQ ChickenSmoked sausage (including vegetarian options)Baked BeansMac & cheeseCole slawHush puppies

F r e s h F r u i t S m o o t h i e s ( N o t M a d e W i t h P r e - M i x )Blended Fruit Smoothies (minimum of four varieties)Low Calorie Smoothies (minimum of four varieties)High Protein Smoothies (minimum of four varieties) Yogurts (minimum of six varieties)Shakes (minimum of four varieties)Toppings (minimum of eight)

S p e c i a l D i e t S t a t i o n *Daily Low-Carb Options (minimum of two (2). If oil is used in cooking/preparation, coconut oil, olive oil,

macadamia oil, avocado oil or butter must be used.Wellness Focused OptionsGluten-free OptionsNut-free Options

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RFP783-17004 K-17-00660H a l a l S t a t i o n

V e g e t a r i a n / V e g a n *One (1) Hot Vegetarian Entree DailyVegetarian Salads Vegetarian PastasOne Vegan Protein Option Daily Baked Potatoes and Sweet PotatoesTofu Hummus

R o t a t i n g H o t E n t r e e s *Includes: Two (2) Entrees, two (2) Vegetables (one (1) Must be Fresh and Not Canned or Frozen), two (2)

Starches

S e l f - S e r v e F r u i tDaily Seasonal Whole Fruit (minimum of Three (3) daily): i.e., Apples, Oranges, Bananas, Pears, Peaches,

PlumsDaily Seasonal Cut Fruit (Minimum of Three (3) daily): Grapefruit, Cantaloupe, Pineapple, Watermelon, Citrus

SectionsYogurt (two (2) Varieties, Non-fat and Regular)

G o u r m e t P i z z a / P a s t a *Cheese Pizza, DailyVegetable Pizza - One (1) Daily, RotatingMeat - One (1) Daily, RotatingCooked-to-Order Pasta (Three (3) Varieties Available at all Times)Varieties of Sauce (One Vegetarian, One Meat, and One Other than Red) Bread variety of 2 (Garlic Bread, Cheese Stix,)

D e l i *Whole Grain Breads, House-Baked Rolls, and Variety Healthy Focused BreadsSliced Meats: Turkey, Ham, Roast Beef, Chicken, Salami, Bologna, etc.Cheese Slices: Mozzarella, Cheddar, SwissTuna, Chicken, and Egg Salad, and Other Salad Mixes on RotationVegetable Toppings: Tomato, Lettuce, Sprouts, Cucumber, Pickles, Red Onions, Olives, Sliced Green Peppers,

Hot PeppersCondiments: Mayonnaise, Mustards, Horseradish, Hot Sauce

S p e c i a l t y F o o d B a r s ( L a t e N i g h t O n l y , R o t a t i o n a l ) Wing BarNacho BarTaco BarBaked Potato BarSundae BarMac & Cheese Bar

D e s s e r t sCakes, Brownies, Bars, Squares (three (3) varieties)Cookies (two (2) varieties)Hard scoop ice cream with low fat, frozen yogurt optionPudding (one (1) type) Crisps (one (1) variety)Milkshakes

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RFP783-17004 K-17-00660JelloTwo (2) Feature Daily Desserts (Lunch and Dinner per Menu)

B e v e r a g e sMilk – Whole, 2% Low Fat, Skim, Chocolate, Lactose Free Option (Soy, Almond, Coconut, etc.)Juices (at Minimum Orange, Apple, Cranberry)Iced Tea, Lemonade Juice Fountain Soda (Variety of Eight (8) per Machine, Minimum of two (2) Machines)Tea, Herbal Teas, Hot ChocolateAqua Fresca Waters (i.e. Cucumber, Mint, Strawberry, etc.)

* Items marked require a weekly reporting requirement certifying that the specific items in each group were adequately performed.

5.2.11 Cougar Woods Student Engagement Commons

Description of Facilities – Cougar Woods is home to the comfort-food focused anytime dining residential dining venue.

Special Features (to be implemented at the discretion of UHS beginning in Fall 2017):

Free Printing and Scanning (Contractor will pay for maintenance and supplies) Tweet/Text n’ Tell (to be implemented, paid for and run by the Contractor) High Speed Wi-Fi Comfortable Lounge Seating Flat Panel TV’s Power Outlets Including USB Power Outlets Special Programming

Services and Concepts –All-you-care-to-eat service throughout the day and evening seven days a week.

Minimum Menu Profile Respondent is expected to offer the following menu items at a minimum in CougarWoods Student Engagement Commons and is to submit their own menus, being responsive to the current demands of the patrons. Respondent should have theme meals (at one, or multiple concepts) featured on a daily basis to build and maintain excitement in this venue.


W E E K E N D B R UN CH E S M US T F E A T U RE A W I D E V A R I E T Y O F O F F E RI N G S I N CL UD I N G T R A DI T I O N A L S T A P LE S A ND S E L E CT I O N S UN I Q UE T O W E E K E N DS . B R UN CH E S S H O UL D F R E Q U E NT L Y B E T H E M E D T O E V E N T S O N C A M P US A ND P O P UL A R CU LT U RE E V E N T S ( E . G . H O M E S P O RT I NG E V E N T S , P RO S P O R T I NG E V E NT S , HO L I DA Y S , E T C. ) O F F E RI NG S S HO UL D I N CL UD E E X P A ND E D M A D E -T O - O R DE R O M E LE T B A R, P A N CA K E S , W A F F L E S , F R E N CH T O A S T , W I D E V A R I E T Y O F P A S T R I E S A ND DE S S E R T S , E T C. ( S I M I LA R T O A HO T E L B R UN CH ) .

C o m f o r t / T r a d i t i o n a l F o o d sCage-free Eggs - Any Style with a Variety of Vegetables, Cheeses and MeatsBreakfast Style Potatoes (i.e., hash browns, hearty fried)Tater TotsDaily Rotation of Two (2) Breakfast Meats (i.e. Ham, Bacon, Turkey Sausage, etc)Hot Carbs - Oatmeal, Cream of Wheat, Congee

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RFP783-17004 K-17-00660Rotation of Waffles, Pancakes, or French Toast, Whole Grain BreadsDaily Low Fat, High Fiber, Minimal Added Salt and Sugar, Freshly Prepared/made In House Options

(minimum of four(4))Make Your Own Waffles (minimum of three (3) units with an alternating variety of fruits for toppings)

G r i l l / F r yEggs/Sandwiches: Made-to-OrderOmelets with a Variety of Vegetables, Cheeses and MeatsSandwiches Available on a Bagel, Biscuit or Muffin or Gluten-free Bread (with whole grain options):Egg, Bacon, and CheeseEgg, Sausage, and CheeseSausage and CheeseVegetarian and Vegan Options

C o n t i n e n t a l B r e a k f a s tBagels (four [4] varieties) – One (1) Whole Grain – One (1) Gluten FreeBread (four [4] varieties) – One (1) Whole Grain – One (1) Gluten FreeEnglish Muffins – One (1) Whole Grain – One (1) Gluten FreeCereal (Minimum Twelve (12) Varieties) at least four (4) high fiber, low fat, low sugar optionsIn-house Baked Muffins with Whole Grain, High Fiber, Low Fat Options, One (1) Gluten FreeBiscuits, Sweet RollsCream Cheese (two (2) Varieties): Plain and Flavored (e.g. Salmon, Strawberry, etc.)Powdered Sugar,Whipped Butter & Margarine - Soft, non-hydrogenatedJelly and Preserves (two (2) varieties each)Peanut Butter, Smooth & ChunkyCheese SpreadNutella (only the name brand)Honey

S e l f - S e r v e F r u i tDaily Seasonal Whole Fruit (Minimum of Three (3) Daily): i.e., Apples, Oranges, Bananas, Pears, Peaches,


Citrus Sections, Assorted berriesYogurt (two (2) Varieties, Non-fat and Regular)Granola, Nuts, SeedsDried fruits (Minimum of Four (4) daily) i.e: Cranberries, Raisins, Apricots, Prunes, Pineapple, Apples,

Oranges, Kiwis

P e e t ’ s C o f f e e K i o s kPremium Coffees Full Line of Espresso BeveragesTea, Herbal Teas, Hot Chocolate

B a k e r y / D e s s e r t sCakes, Brownies, Bars, Squares, Muffins, Doughnuts (three (3) varieties)Cookies (two (2) varieties)Two (2) Feature Daily Breads

S o u p s / H o t C e r e a lGritsOld Fashioned Oatmeal

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RFP783-17004 K-17-00660B e v e r a g e s

Milk – Whole, 2% Low Fat, Skim, ChocolateJuices (at Minimum Orange, Apple, Cranberry)Iced Tea, Lemonade Juice Fountain Soda (Variety of Eight (8) per Machine, Minimum of two (2) Machines) Including Flavored WatersFlavored Waters (e.g. Cucumber, Mint, Berry, etc.)

Lunch (Brunch on Saturday and Sunday) 11:00 a.m. – 5:00 p.m./Dinner 5:00 p.m. – 9:00 p.m./Late Night 9:00 p.m. – 1:00 a.m. Monday - Friday

LU NC H, D I NN E R A N D O V E R NI G H T M US T B E D I S T I N CT L Y D I F F E R E NT I N A P P E A R A N CE A N D V A RI E T Y



G r i l l / F r y *Cooked-to-Order Hamburgers, Grilled Cheese, and Vegetarian Burgers DailyChicken Sandwich and Tender/Nugget Option (Variety of Two (2) Daily)Chicken BreastFish Sandwich or Fillets Available DailyHot Dog and Selection of Variety Dog Daily (Italian sausage, Kielbasa)Rotating Variety French Fries including Spicy Fries, Curly Fries, Waffle Cuts, and Onion RingsTater TotsTwo (2) Cheese Sauce Varieties Available Daily for Toppings (one (1) plain and one spiced)Choose-your-own Ingredients Stir-fry Station

S a l a d / F r u i t B a r *Focus on High Quality and Abundant VarietyTwo (2) Garden Greens Bowl - Iceberg Lettuce Shall Not be the Dominant Lettuce Variety.One (1) Specialty Green Salad from Caesar, Greek, Spinach, California GreensSix (6) or More Marinated Vegetable or Fruit SaladsOne (1) or More Starch Salads from Varieties of Potato, Rice, PastaCheddar, Swiss, Mozzarella, Cottage Cheese, Feta, Bleu CheeseOne (1) or More Protein Toppings from Chick Peas, Lentils, Beans, Cage-free Egg, Deli Meat (e.g., ham,

turkey, chicken)Daily Vegetable Toppings – Carrots, Tomatoes, Celery, Cucumber, Broccoli, Mushrooms. Red/Green

Peppers, Red/Green Onion, Radishes, Red CabbageRotation of Two (2) or More Vegetable Toppings, e.g.: Pickled Beets, Dill Pickles, Sweet Pickled Onions,

Olives, All Daily:Other Toppings Including Croutons, Bacon Bits, Parmesan Cheese, Pepper Mill, Sunflower Seeds, Chopped



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RFP783-17004 K-17-00660P e e t ’ s C o f f e e K i o s k

Premium Coffees Full Line of Espresso BeveragesTea, Herbal Teas, Hot Chocolate



V e g e t a r i a n / V e g a n *One (1) Hot Vegetarian Entree DailyVegetarian Salads Vegetarian PastasOne Vegan Protein Option Daily Baked Potatoes and Sweet PotatoesTofu Hummus





D e l i *Whole Grain Breads, House-Baked Rolls, and Variety Healthy Focused BreadsSliced Meats: Turkey, Ham, Roast Beef, Chicken, Salami, Bologna, etc.Cheese Slices: Mozzarella, Cheddar, SwissTuna, Chicken, and Egg Salad, and Other Salad Mixes on RotationVegetable Toppings: Tomato, Lettuce, Sprouts, Cucumber, Pickles, Red Onions, Olives, Sliced Green

Peppers, Hot PeppersCondiments: Mayonnaise, Mustards, Horseradish, Hot Sauce


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RFP783-17004 K-17-00660S p e c i a l t y F o o d B a r s ( L a t e N i g h t O n l y , R o t a t i o n a l )

Wing BarNacho BarTaco BarBaked Potato BarSundae BarMac & Cheese Bar

B a k e r y / D e s s e r t sCakes, Brownies, Bars, Squares, Muffins (three (3) varieties)Cookies (two (2) varieties)Two (2) Feature Daily Breads Hard scoop ice cream with low fat, frozen yogurt optionPudding (one (1) type) Crisps (one (1) variety)MilkshakesScoop Ice CreamJelloTwo (2) Feature Daily Desserts (Lunch and Dinner per Menu)



5.2.12 Student Center

D e s c r i p t i o n o f F a c i l i t y

Located in the heart of the University Center, the Atrium Food Court is your ultimate destination for a variety of food and fun. With McDonald’s, Chick-fil-A, Panda Express, Freshii and Cougar Xpress Mini-Mart; you are sure to never go hungry.

Starbucks - Starbucks offers high-quality coffees, hand-crafted espresso beverages, teas, smoothies as well as a variety of pastries, pre-packaged snacks, and breakfast sandwiches. A popular on-campus destination at all times of the day.

Minimum Menu Profile For All Operating Hours

F r o m S t a r b u c k s R e q u i r e d S e l e c t i o n

Chick-fil-A - Chick-fil-A, is a quick-service chicken restaurant chain in the United States. Its products include delicious chicken sandwiches, salads, additional entrees, and side dishes.


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RFP783-17004 K-17-00660F r o m C h i c k - f i l - A R e q u i r e d S e l e c t i o n I N C L U D I N G B r e a k f a s t O p t i o n s

Panda Express - Panda Express features Mandarin and Szechwan wok-cooked entrées, and sides for lunch and dinner. Favorites are beef with broccoli, orange chicken and kung pao chicken. Several sides to choose from, and don’t forget a dessert, even if it’s only a fortune cookie.


F r o m P a n d a E x p r e s s R e q u i r e d S e l e c t i o n

Cougar Express Mini - The Cougar Xpress Mini Market is fully stocked with snacks, quick meals and drinks to keep you fueled and refreshed on the go.


B e v e r a g e s

B a g g e d S a l t y S n a c k s

P r e - P a c k a g e d F o o d s

C a n d y

W e l l n e s s O p t i o n s

H e a l t h / B e a u t y / H y g i e n e I t e m s

P a p e r G o o d s & C l e a n i n g S u p p l i e s

D e s s e r t s

G r a b ‘ n G o I t e m s

McDonald’s Franchise


F r o m M c D o n a l d ’ s R e q u i r e d S e l e c t i o n

Freshii - Freshii serves all things healthy, all things fresh, and most things natural and organic! Leading with Salads, Freshii also offers Burritos, Wraps, Noodle Bowls, Rice Bowls, Soups, and Smoothies.


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RFP783-17004 K-17-00660F r o m F r e s h i i R e q u i r e d S e l e c t i o n

5.2.13 Student Center Satellite


The UC Satellite is home to the largest food court on campus, with 10 dining options in one building. Stop by to grab a Starbucks coffee, or have lunch with your friends in the food court

Service Style – Retail




Sushic - With 39 menu options and an on-site sushi chef to fulfill special requests, your options are limitless for the best tasting sushi! For your convenience when you are on-the-go, Sushic items are also available throughout campus.


A s i a n A p p e t i z e r s ( S h u m a i , S p r i n g R o l l s , D u m p l i n g s , e t c . )

S u s h i

B e v e r a g e s

Little Kim Son - Little Kim Son offers the same delicious Vietnamese options that you'll find in the original Kim Son restaurant on Jefferson.


V i e t n a m e s e C u i s i n e

P h o S o u p

B e v e r a g e s

Burger Studio – At Burger Studio, the “Art is up to you.” We rarely make the same burger twice in the same day. We believe burgers should be awesome, not just good, and served in a friendly sustainable environment…No exceptions. Whether it’s an angus burger, grilled chicken or a veggie burger that inspires you, we’ll supply the medium plus tasty toppings, wicked cheese and insane sauces for you to celebrate your individuality.

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RFP783-17004 K-17-00660Minimum Menu Profile For All Operating Hours

A n g u s B u r g e r s

C r i s p y C h i c k e n S a n d w i c h e s

C h i c k e n T e n d e r s

F r i e s a n d O n i o n R i n g s

D e s s e r t s

S h a k e s

S p e c i a l s

Tandoori Nite - Tandoori Nite serves up authentic Indian cuisine using family recipes. All of the meats used are halal certified, and vegetarian and vegan options are also available daily.


I n d i a n C u i s i n e

H a l a a l C u i s i n e

V e g e t a r i a n C u i s i n e

B e v e r a g e s

Pizza Hut Express - The world's largest pizza restaurant company, specializing in Pan Pizza, Thin 'N Crispy® Pizza, Hand-Tossed Style Pizza and Stuffed Crust Pizza. Pizza Hut is America's Favorite Pizza. P.O.D. Express combines the corner store with the style of a modern market, featuring grab ‘n go dining options for breakfast, lunch or any time of day, including: freshly-prepared breakfast sandwiches, burritos, wraps, sushi and salads, as well as fresh produce, bakery and coffee selections and traditional essentials found in a convenience store.


F r o m P i z z a H u t E x p r e s s R e q u i r e d S e l e c t i o n

Taco Bell - The nation's leading Mexican-style fast food restaurant serving tacos, burritos, signature quesadillas, nachos and other specialty items.


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RFP783-17004 K-17-00660F r o m T a c o B e l l R e q u i r e d S e l e c t i o n

Chick-fil-A – Chick-fil-A, is a quick-service chicken restaurant chain in the United States. Its products include delicious chicken sandwiches, salads, additional entrees, and side dishes.


F r o m C h i c k - f i l - A R e q u i r e d S e l e c t i o n

Smoothie King – Makes custom-blended smoothies with real fruit, pure juices, and nutritional supplements across the United States.


F r o m S m o o t h i e K i n g R e q u i r e d S e l e c t i o n

C3 - Stop by your one-stop-shop for all things necessary for collegiate success! Whether it be a grab-n-go item between classes or health and beauty essentials, the C3 store has it all. Enjoy convenience to the 3rd power!


B e v e r a g e s



C a n d y




D e s s e r t s


5.2.14 Other On-Campus Retail Venues


Along with the Student Center and Student Center Satellite, UHS has several other retail venues located all around the University of Houston campus.

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RFP783-17004 K-17-00660Stadium Garage: Taco Cabana - The Stadium Parking Garage, located next door to TDECU Stadium, offers up a full-service Taco Cabana for a relaxing meal with friends and a Cougar Xpress Mini Market to get you back on the run to class or work. iBienvenidos! Taco Cabana is a place to relax, have some fun and experience the flavors of México. Taco Cabana is a full-service, fast-casual Mexican restaurant serving breakfast tacos, enchilada dinners, and chips and salsa.


M e x i c a n F a r e B r e a k f a s t

A p p e t i z e r s

T a c o s

B u r r i t o s

S p e c i a l t y I t e m s

M e x i c a n E n t r e e s

S o u t h w e s t e r n E n t r e e s

D e s s e r t s

B e v e r a g e s

Stadium Garage: Cougar Xpress Mini Express – The Cougar Xpress Mini Market is fully stocked with snacks and drinks to keep you fueled and refreshed on your way to class or back to your car for the commute home.


Beverages

Bagged Salty Snacks

Pre-Packaged Foods

Candy

Wellness Options

Health/Beauty/Hygiene Items

Paper Goods & Cleaning Supplies

Desserts

Grab ‘n Go Items

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RFP783-17004 K-17-00660Energy Research Park: Cougar Xpress – Cougar Xpress, located in ERP Building 4, is stocked with a variety of grab-and-go products to help satisfy your cravings throughout the day. Stop by for a soup, salad, or sandwich for lunch or grab a bottled soda, energy drink, or a sweet or salty snack.


B e v e r a g e s



C a n d y




D e s s e r t s


PGH: Einstein Bros Bagels - Einstein Bros Bagels' inviting atmosphere beckons students, faculty and staff for a fresh bagel, sandwich or dessert - not to mention a complete espresso bar featuring Melvyn's Coffee. As the nation's largest operator of bagel bakeries and the leader in the quick casual segment of the restaurant industry, Einstein Bros. Bagels is moving with the cultural shift toward food that is fast, but never tastes that way. Think fresh-baked goods, made-to-order sandwiches, crisp salads and gourmet coffee.


F r o m E i n s t e i n B r o s B a g e l s R e q u i r e d S e l e c t i o n

Melcher Hall: Starbucks - Starbucks, one of the most recognized and respected specialty coffee brands in the world, has been fueling early mornings, late nights and study marathons for years. The Starbucks on the second floor of Melcher Hall, home of the Bauer College of Business, serves up a full line of coffee, espresso, specialty beverages and pastries to help get and keep you going at top performance. Starbucks offers high-quality coffees, hand-crafted espresso beverages, teas, smoothies as well as a variety of pastries, pre-packaged snacks, and breakfast sandwiches. A popular on-campus destination at all times of the day.



Calhoun Lofts: Subway - The Cougar Xpress Market in Calhoun Lofts is the perfect stop for a student on the go or a meal in between classes. Inside the store, Subway also offers a quick and fresh meal option for breakfast, lunch or dinner. Subway is the undisputed leader in providing you with choices, including many healthier meal options. Fast, fresh and healthy.

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F r o m S u b w a y R e q u i r e d S e l e c t i o n

Calhoun Lofts: Cougar Express - Cougar Xpress Market, located in Calhoun Lofts, is more mart and much less mini. Not only can you snag traditional convenient store fare like chips, drinks and candy but you can also grab half gallons of milk, laundry detergent, peanut butter and jelly, and even over-the-counter medicine.


B e v e r a g e s



C a n d y

G r o c e r i e s




D e s s e r t s


Cougar Xpress Market- Cougar Xpress Market, located in Cougar Village, is more mart and much less mini. Not only can you get traditional convenient store fare like chips, drinks and candy but you can also grab half gallons of milk, laundry detergent, peanut butter and jelly, and even over-the-counter medicine.


B e v e r a g e s



C a n d y

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RFP783-17004 K-17-00660W e l l n e s s O p t i o n s



D e s s e r t s


Cougar Village I - The Cougar Xpress Market inside Cougar Village I offers groceries, over-the-counter medicine, household items, quick meals, snacks and even F’real milkshakes to satisfy all of your needs and cravings. With shopping this convenient, you’ll have more time to focus on everything else in your life!


B e v e r a g e s



C a n d y

G r o c e r i e s




D e s s e r t s

Cougar Woods: Cougar Xpress - Cougar Woods is home to the comfort-food focused Convenience Store. Come by to relax with your friends for a meal or pop in to pick up essential snacks and supplies on-the-go. The Cougar Xpress Mini Market is fully stocked with snacks, quick meals and drinks to keep you fueled and refreshed on the go.


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RFP783-17004 K-17-00660B e v e r a g e s



C a n d y

G r o c e r i e s




D e s s e r t s


Campus Recreation and Wellness Center: Smoothie King - The Campus Recreation & Wellness Center is home to the largest and most expansive Smoothie King on campus, complete with a miniature convenient store stocked with healthy and maybe not-so-healthy snack options. Smoothie King also provides its signature smoothies which are custom-blended with real fruit, pure juices and nutritional supplements - perfect after a long workout. Smoothie King makes custom-blended smoothies with real fruit, pure juices, and nutritional supplements across the United States.


F r o m S m o o t h i e K i n g R e q u i r e d S e l e c t i o n

Bates Law School: Market


B e v e r a g e s

B a g g e d S a l t y a n d H e a l t h y S n a c k s


C a n d y

D e s s e r t s


Soups (minimum two kettles, one must be vegetarian)

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5.2.15 Food Trucks


Currently the UHS has a variety food trucks on campus specializing in a wide variety of cuisines. Locations of these food trucks can be found in Exhibit J. The Contractor will be responsible for the operation of these trucks.


The current selection food trucks on the UH campus are listed below. Bidder will be expected to maintain the current variety of food trucks or offer similar or like concepts.

Coreanos Flip n’ Patties Happy Endings Kurbside Eatz Friohana The Burger Joint The Waffle Bus The Food Patty Wagon Stick and Bap D’Lish Curbside Bistro Wokker Tx Ranger

Required Hours of Operation

Current Food Trucks schedule and hours can be found at the following website: http://univofhouston.campusdish.com/FoodTrucks.aspx

5.2.16 UH - Downtown


The UH – Downtown has three retail food areas. A food court in the Academic Building includes a Chick-fil-A, Subway, and Starbucks. The W. I. Dykes Library is home to UHD’s 40,000 Windows Café where library patrons enjoy beverages from Java City as they look out at the Downtown Houston skyline. UHD’s College of Business Shea Street Building includes the Shea Street Café where students can pick up grab-and-go items. There will also be a food truck dining area adjacent to the Shea Street Building. UHD seeks to establish a grab-and-go/pop-up food concept at the College of Public Service Commerce Street Building.


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http://univofhouston.campusdish.com/FoodTrucks.aspx

RFP783-17004 K-17-00660Academic Building Food Court – This area contains a food court and Starbucks. Operator should denote halal and vegan options in the Academic Building Food Court.



C r i s p y C h i c k e n S a n d w i c h e s

C h i c k e n T e n d e r s


B a r b e q u e

D e s s e r t s

S h a k e s

S p e c i a l s

C o f f e e

S a l a d B a r

F r o m C h i c k - f i l - A R e q u i r e d S e l e c t i o n




F r o m S t a r b u c k s R e q u i r e d S e l e c t i o n5.2.17 UH - Clear Lake


The UH – Clear Lake has one retail food court that includes a patio dining area and a coffee shop. Food trucks visit three days per week (Tuesday – Thursday 11 AM – 3 PM). In fall 2017 the options will be expanded to include hot foods and a salad bar with made-to-order deli sandwiches and soups. In fall 2018 construction of two buildings will be complete (Recreation and Wellness plus STEM) with food service areas. Possible additional expansion in other buildings.


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RFP783-17004 K-17-00660Academic Building Food Court – This area contains a food court that must feature a Chick-fil-A, coffee bar and grill area.

Operator should denote halal and vegan options in the Academic Building Food court


Chick-fil-A - Chick-fil-A, is a quick-service chicken restaurant chain in the United States. Its products include delicious chicken sandwiches, salads, additional entrees, and side dishes.


F r o m C h i c k - f i l - A R e q u i r e d S e l e c t i o n I N C L U D I N G B r e a k f a s t O p t i o n s

O t h e r F e a t u r e s / R e q u i r e m e n t s :



S a l a d B a r

S o u p s

M a d e - t o - o r d e r S a n d w i c h e s

H o t E n t r é e w i t h V e g e t a b l e s

D e s s e r t s

S p e c i a l s

C o f f e e S h o p ( F r o m S t a r b u c k s R e q u i r e d S e l e c t i o n )

5.2.18 UH – Sugar Land


Currently on the UH Sugar Land Chick-Fil-A sets up inside of Brazos Hall and sells chicken sandwiches, nuggets, chicken salads, and Coca-Cola products during lunchtime hours two days per week. UH plans to move ahead with implementing a Starbucks We Proudly Brew in January 2017 and is considering adding a Subway in the new Technology Building.

A food truck option will also be available outside Brazos Hall on this campus Monday-Thursday. These trucks will feature Tex-Mex, burgers, etc. The Contractor will be responsible for the operation of these trucks.

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RFP783-17004 K-17-00660Service Style – Retail


F r o m S t a r b u c k s W e P r o u d l y B r e w R e q u i r e d S e l e c t i o n

F r o m C h i c k - f i l - A R e q u i r e d S e l e c t i o n I N C L U D I N G B r e a k f a s t O p t i o n s


The Chick-fil-A and food truck schedule can be found on the following website: http://www.uh.edu/sugarland/campus-services/dining-services/

5.2.19 UH - Victoria Retail

D e s c r i p t i o n o f F a c i l i t yDescription of Facilities – The Village Dining at Jaguar Hall is an all-you-care-to-eat style venue that features state-of-the-art equipment at five different stations. Many of the stations feature display cooking right using fresh, not frozen, ingredients and offering are presented in nutritionally-appropriate portion sizes.

Minimum Menu Profile Respondent is expected to offer the following menu items at a minimum and is to submit their own menus, being responsive to the current demands of the patrons. Respondent should have theme meals (at one, or multiple concepts) featured on a daily basis to build and maintain excitement in this venue.


W E E K E N D B R UN CH E S M US T F E A T U RE A W I D E V A R I E T Y O F O F F E RI N G S I N CL UD I N G T R A DI T I O N A L S T A P LE S A ND S E L E CT I O N S UN I Q UE T O W E E K E N DS . B R UN CH E S S H O UL D F R E Q U E NT L Y B E T H E M E D T O E V E N T S O N C A M P US A ND P O P UL A R CU LT U RE E V E N T S ( E . G . H O M E S P O RT I NG E V E N T S , P RO S P O R T I NG E V E NT S , HO L I DA Y S , E T C. ) O F F E RI NG S S HO UL D I N CL UD E E X P A ND E D M A D E - T O -O R DE R O M E L E T B A R, P A N CA K E S , W A F F LE S , F R E NC H T O A S T , W I DE V A RI E T Y O F P A S T RI E S A ND D E S S E RT S , E T C. ( S I M I L A R T O A HO T E L B R UN CH ) .

C o m f o r t / T r a d i t i o n a l F o o d sCage-free Eggs - Any Style with a Variety of Vegetables, Cheeses and MeatsBreakfast Style Potatoes (i.e., hash browns, hearty fried)Tater TotsDaily Rotation of Two (2) Breakfast Meats (i.e. Ham, Bacon, Turkey Sausage, etc)Hot Carbs - Oatmeal, Cream of Wheat, CongeeRotation of Waffles, Pancakes, or French Toast, Whole Grain BreadsDaily Low Fat, High Fiber, Minimal Added Salt and Sugar, Freshly Prepared/made In House Options (minimum

of four(4))Make Your Own Waffles (minimum of three (3) units with an alternating variety of fruits for toppings)

G r i l l / F r yEggs/Sandwiches: Made-to-OrderOmelet Bar with a Variety of Vegetables, Cheeses and MeatsSandwiches Available on a Bagel, Biscuit or Muffin or Gluten-free Bread (with whole grain options):Egg, Bacon, and CheeseEgg, Sausage, and Cheese

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http://www.uh.edu/sugarland/campus-services/dining-services/

RFP783-17004 K-17-00660Sausage and CheeseVegetarian and Vegan Options

C o n t i n e n t a l B r e a k f a s tBagels (four [4] varieties) – One (1) Whole Grain – One (1) Gluten FreeBread (four [4] varieties) – One (1) Whole Grain – One (1) Gluten FreeEnglish Muffins – One (1) Whole Grain – One (1) Gluten FreeCereal (Minimum Twelve (12) Varieties) at least four (4) high fiber, low fat, low sugar optionsIn-house Baked Muffins with Whole Grain, High Fiber, Low Fat Options, One (1) Gluten FreeBiscuits, Sweet RollsCream Cheese (two (2) Varieties): Plain and Flavored (e.g. Salmon, Strawberry, etc.)Powdered SugarWhipped Butter & Margarine - Soft, non-hydrogenatedJelly and Preserves (two (2) varieties each)Peanut Butter, Smooth & ChunkyCheese SpreadNutella (only the name brand)Honey



Citrus Sections, Assorted berriesYogurt (two (2) Varieties, Non-fat and Regular)Granola, Nuts, SeedsDried fruits (Minimum of Four (4) daily) i.e: Cranberries, Raisins, Apricots, Prunes, Pineapple, Apples, Oranges,

Kiwis


B e v e r a g e sMilk – Whole, 2% Low Fat, Skim, Chocolate, Silk Soy Vanilla and ChocolateJuices (at Minimum Orange, Apple, Cranberry)Iced Tea, Lemonade Juice Fountain Soda (Variety of Eight (8) per Machine, Minimum of two (2) Machines) Including Flavored WatersFlavored Waters (e.g. Cucumber, Mint, Berry, etc.)

Lunch (Brunch on Saturday and Sunday) 11:00 a.m. – 5:00 p.m./Dinner 5:00 p.m. – 8:00 p.m.

LU NC H A N D D I NN E R M US T B E D I S T I N CT L Y D I F F E R E N T I N A P P E A RA NC E A ND V A R I E T Y


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RFP783-17004 K-17-00660A u t h e n t i c I n t e r n a t i o n a l O f f e r i n g s ( T o i n c l u d e , b u t n o t l i m i t e d t o E u r o p e a n , C h i n e s e , T h a i , G r e e k , J a p a n e s e , V i e t n a m e s e , I n d i a n , e t c . ) *Variety of Chicken Options (Orange, Mushroom, Kung Pao, Sweet & Sour, Thai Cashew, etc.)Variety of Beef Options (Broccoli & Beef, Mongolian Beef)Variety of Sushi (at Least Three (3) Varieties Daily)Tofu OptionsFried RiceChow MeinCream Cheese RangoonChicken PotstickersEgg RollsVeggie Spring RollsMixed VegetablesWontonHot & SourEgg DropKabobsGyrosCrepes

C o m f o r t F o o d sMeat loafCarved meats (turkey, roast beef, ham, pork, etc.)CasserolesMac & cheesePotatoes (mashed, roasted, etc.)Steamed vegetables



S a l a d / F r u i t B a r ( I n c l u d i n g O r g a n i c a n d L o c a l O p t i o n s ) *Four (4) Garden Greens Bowl - Iceberg Lettuce Shall Not be the Dominant Lettuce Variety.Focus on High Quality and Abundant VarietyOne (1) Specialty Green Salad from Caesar, Greek, Spinach, California GreensSix (6) or More Marinated Vegetable or Fruit SaladsOne (1) or More Starch Salads from Varieties of Potato, Rice, PastaCheddar, Swiss, Mozzarella, Cottage Cheese, Feta, Bleu CheeseOne (1) or More Protein Toppings from Chick Peas, Lentils, Beans, Cage-free Egg, Deli Meat (e.g., ham, turkey,

chicken)Daily Vegetable Toppings – Carrots, Tomatoes, Celery, Cucumber, Broccoli, Mushrooms. Red/Green Peppers,

Red/Green Onion, Radishes, Red CabbageRotation of Two (2) or More Vegetable Toppings, e.g.: Pickled Beets, Dill Pickles, Sweet Pickled Onions, Olives,

All Daily:

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RFP783-17004 K-17-00660Other Toppings Including Croutons, Bacon Bits, Parmesan Cheese, Pepper Mill, Sunflower Seeds, Chopped





B B Q C o n c e p tSmoked BrisketPulled PorkBBQ ChickenSmoked sausage (including vegetarian options)Baked BeansMac & cheeseCole slawHush puppies

F r e s h F r u i t S m o o t h i e s ( N o t M a d e W i t h P r e - M i x )Blended Fruit Smoothies (minimum of four varieties)Low Calorie Smoothies (minimum of four varieties)High Protein Smoothies (minimum of four varieties) Yogurts (minimum of six varieties)Shakes (minimum of four varieties)Toppings (minimum of eight)



H a l a l S t a t i o n

V e g e t a r i a n / V e g a n *One (1) Hot Vegetarian Entree DailyVegetarian Salads Vegetarian PastasOne Vegan Protein Option Daily

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RFP783-17004 K-17-00660Baked Potatoes and Sweet PotatoesTofu Hummus


Starches





D e l i *Whole Grain Breads, House-Baked Rolls, and Variety Healthy Focused BreadsSliced Meats: Turkey, Ham, Roast Beef, Chicken, Salami, Bologna, etc.Cheese Slices: Mozzarella, Cheddar, SwissTuna, Chicken, and Egg Salad, and Other Salad Mixes on RotationVegetable Toppings: Tomato, Lettuce, Sprouts, Cucumber, Pickles, Red Onions, Olives, Sliced Green Peppers,

Hot PeppersCondiments: Mayonnaise, Mustards, Horseradish, Hot Sauce

S p e c i a l t y F o o d B a r s ( L a t e N i g h t O n l y , R o t a t i o n a l ) Wing BarNacho BarTaco BarBaked Potato BarSundae BarMac & Cheese Bar

D e s s e r t sCakes, Brownies, Bars, Squares (three (3) varieties)Cookies (two (2) varieties)Hard scoop ice cream with low fat, frozen yogurt optionPudding (one (1) type) Crisps (one (1) variety)MilkshakesJelloTwo (2) Feature Daily Desserts (Lunch and Dinner per Menu)

B e v e r a g e sMilk – Whole, 2% Low Fat, Skim, Chocolate, Lactose Free Option (Soy, Almond, Coconut, etc.)Juices (at Minimum Orange, Apple, Cranberry)Iced Tea, Lemonade Juice

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RFP783-17004 K-17-00660Fountain Soda (Variety of Eight (8) per Machine, Minimum of two (2) Machines)Tea, Herbal Teas, Hot ChocolateAqua Fresca Waters (i.e. Cucumber, Mint, Strawberry, etc.)


The UH – Victoria is in the process of building a new Student Center/Learning Commons on campus. Along with this process the UH – Victoria is developing a new food court featuring a proprietary concept, a national brand restaurant and an express market with a “Starbucks we Proudly Brew” kiosk. This food court will be open in the fall of 2018. Other retail foodservice outlets may be added in 2019 contingent on residential expansion.


Proprietary Concept – This undetermined area will contain a fast food concept preferred by the student body.


National brand restaurant – This undetermined area will contain a national brand preferred by the student body.


Express Market with Coffee kiosk- groceries, over-the-counter medicine, household items, quick meals, snacks and even F’real milkshakes to satisfy all of your needs and cravings. With shopping this convenient, you’ll have more time to focus on everything else in your life!


B e v e r a g e s



C a n d y

G r o c e r i e s

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RFP783-17004 K-17-00660W e l l n e s s O p t i o n s



D e s s e r t s

F r o m S t a r b u c k s W e P r o u d l y B r e w R e q u i r e d S e l e c t i o n

5.2.20 UH – Victoria Village Dining at Jaguar Hall

D e s c r i p t i o n o f V i l l a g e D i n i n g a t J a g u a r H a l l F a c i l i t yThe Village Dining at Jaguar Hall is an all-you-care-to-eat style venue that features state-of-the-art equipment at five different stations. Many of the stations feature display cooking right using fresh, not frozen, ingredients and offering are presented in nutritionally-appropriate portion sizes.

Minimum Menu Profile Respondent is expected to offer the following menu items at a minimum and is to submit their own menus, being responsive to the current demands of the patrons. Respondent should have theme meals (at one, or multiple concepts) featured on a daily basis to build and maintain excitement in this venue.


W E E K E N D B R UN CH E S M US T F E A T U RE A W I D E V A R I E T Y O F O F F E RI N G S I N CL UD I N G T R A DI T I O N A L S T A P LE S A ND S E L E CT I O N S UN I Q UE T O W E E K E N DS . B R UN CH E S S H O UL D F R E Q U E NT L Y B E T H E M E D T O E V E N T S O N C A M P US A ND P O P UL A R CU LT U RE E V E N T S ( E . G . H O M E S P O RT I NG E V E N T S , P RO S P O R T I NG E V E NT S , HO L I DA Y S , E T C. ) O F F E RI NG S S HO UL D I N CL UD E E X P A ND E D M A D E -T O - O R DE R O M E LE T B A R, P A N CA K E S , W A F F L E S , F R E N CH T O A S T , W I D E V A R I E T Y O F P A S T R I E S A ND DE S S E R T S , E T C. ( S I M I LA R T O A HO T E L B R UN CH ) .

C o m f o r t / T r a d i t i o n a l F o o d sCage-free Eggs - Any Style with a Variety of Vegetables, Cheeses and MeatsBreakfast Style Potatoes (i.e., hash browns, hearty fried)Tater TotsDaily Rotation of Two (2) Breakfast Meats (i.e. Ham, Bacon, Turkey Sausage, etc)Hot Carbs - Oatmeal, Cream of Wheat, CongeeRotation of Waffles, Pancakes, or French Toast, Whole Grain BreadsDaily Low Fat, High Fiber, Minimal Added Salt and Sugar, Freshly Prepared/made In House Options

(minimum of four(4))Make Your Own Waffles (minimum of three (3) units with an alternating variety of fruits for toppings)

G r i l l / F r yEggs/Sandwiches: Made-to-OrderOmelet Bar with a Variety of Vegetables, Cheeses and MeatsSandwiches Available on a Bagel, Biscuit or Muffin or Gluten-free Bread (with whole grain options):Egg, Bacon, and CheeseEgg, Sausage, and CheeseSausage and Cheese

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RFP783-17004 K-17-00660Vegetarian and Vegan Options

C o n t i n e n t a l B r e a k f a s tBagels (four [4] varieties) – One (1) Whole Grain – One (1) Gluten FreeBread (four [4] varieties) – One (1) Whole Grain – One (1) Gluten FreeEnglish Muffins – One (1) Whole Grain – One (1) Gluten FreeCereal (Minimum Twelve (12) Varieties) at least four (4) high fiber, low fat, low sugar optionsIn-house Baked Muffins with Whole Grain, High Fiber, Low Fat Options, One (1) Gluten FreeBiscuits, Sweet RollsCream Cheese (two (2) Varieties): Plain and Flavored (e.g. Salmon, Strawberry, etc.)Powdered SugarWhipped Butter & Margarine - Soft, non-hydrogenatedJelly and Preserves (two (2) varieties each)Peanut Butter, Smooth & ChunkyCheese SpreadNutella (only the name brand)Honey



Citrus Sections, Assorted berriesYogurt (two (2) Varieties, Non-fat and Regular)Granola, Nuts, SeedsDried fruits (Minimum of Four (4) daily) i.e: Cranberries, Raisins, Apricots, Prunes, Pineapple, Apples,

Oranges, Kiwis


B e v e r a g e sMilk – Whole, 2% Low Fat, Skim, Chocolate, Silk Soy Vanilla and ChocolateJuices (at Minimum Orange, Apple, Cranberry)Iced Tea, Lemonade Juice Fountain Soda (Variety of Eight (8) per Machine, Minimum of two (2) Machines) Including Flavored WatersFlavored Waters (e.g. Cucumber, Mint, Berry, etc.)

Lunch (Brunch on Saturday and Sunday) 11:00 a.m. – 5:00 p.m./Dinner 5:00 p.m. – 8:00 p.m.

LU NC H A N D D I NN E R M US T B E D I S T I N CT L Y D I F F E R E N T I N A P P E A RA NC E A ND V A R I E T Y


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RFP783-17004 K-17-00660C o m f o r t F o o d sMeat loafCarved meats (turkey, roast beef, ham, pork, etc.)CasserolesMac & cheesePotatoes (mashed, roasted, etc.)Steamed vegetables



S a l a d / F r u i t B a r ( I n c l u d i n g O r g a n i c a n d L o c a l O p t i o n s ) *Four (4) Garden Greens Bowl - Iceberg Lettuce Shall Not be the Dominant Lettuce Variety.Focus on High Quality and Abundant VarietyOne (1) Specialty Green Salad from Caesar, Greek, Spinach, California GreensSix (6) or More Marinated Vegetable or Fruit SaladsOne (1) or More Starch Salads from Varieties of Potato, Rice, PastaCheddar, Swiss, Mozzarella, Cottage Cheese, Feta, Bleu CheeseOne (1) or More Protein Toppings from Chick Peas, Lentils, Beans, Cage-free Egg, Deli Meat (e.g., ham,

turkey, chicken)Daily Vegetable Toppings – Carrots, Tomatoes, Celery, Cucumber, Broccoli, Mushrooms. Red/Green

Peppers, Red/Green Onion, Radishes, Red CabbageRotation of Two (2) or More Vegetable Toppings, e.g.: Pickled Beets, Dill Pickles, Sweet Pickled Onions,

Olives, All Daily:Other Toppings Including Croutons, Bacon Bits, Parmesan Cheese, Pepper Mill, Sunflower Seeds, Chopped





Starches


Plums

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RFP783-17004 K-17-00660Daily Seasonal Cut Fruit (Minimum of Three (3) daily): Grapefruit, Cantaloupe, Pineapple, Watermelon,

Citrus SectionsYogurt (two (2) Varieties, Non-fat and Regular)


D e l i *Whole Grain Breads, House-Baked Rolls, and Variety Healthy Focused BreadsSliced Meats: Turkey, Ham, Roast Beef, Chicken, Salami, Bologna, etc.Cheese Slices: Mozzarella, Cheddar, SwissTuna, Chicken, and Egg Salad, and Other Salad Mixes on RotationVegetable Toppings: Tomato, Lettuce, Sprouts, Cucumber, Pickles, Red Onions, Olives, Sliced Green

Peppers, Hot PeppersCondiments: Mayonnaise, Mustards, Horseradish, Hot Sauce

D e s s e r t sCakes, Brownies, Bars, Squares (three (3) varieties)Cookies (two (2) varieties)Hard scoop ice cream with low fat, frozen yogurt optionPudding (one (1) type) Crisps (one (1) variety)MilkshakesJelloTwo (2) Feature Daily Desserts (Lunch and Dinner per Menu)



5.2.21 Summer Camps and Conferences

UHS hosts a variety of camps and conferences. All effort should be made by the Contractor to provide low fat, low carb, and wellness items whenever possible and meet the specific menu requirements requested by camps and conferences, of which, the attendees range from children to international scholars.

5.2.22 Catering Program

UHS expects the Contractor to provide the very finest catering program to the UHS’s communities year round. UHS has a robust catering program. Catering is seen as an opportunity for the UHS to put its best foot forward to the community and its alumni. Catering events at UHS range from coffee breaks, pizza, and sandwich delivery to formal receptions and dinners.

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RFP783-17004 K-17-00660There will be three tiers of customers:

PresidentialDay-to-day deliveryPick-up service with low-cost student ordering options

The Respondent must demonstrate their knowledge, experience, and capability necessary to meet the University’s full range of catering needs which include but are not all inclusive:

Breakfast BuffetsLunch on the GoLuncheon BuffetsAfternoon BreakHot and Cold Hors D ‘OeuvresCarving StationsPlated Dinner SelectionsBBQCustom Orders

Contractor will be responsible for training catering service staff members regarding catering policies and procedures to ensure that orders are correct and delivered on time and that customer service levels are always high.

The Contractor will not have the right of first refusal or exclusivity for catered events on the Universities.

The Contractor will be responsible for obtaining University signature and account code on all University sponsored event bills prior to submission to University’s Accounts Payable department.

The Contractor will need to liaise with the University to ensure the following:

Continually evaluate the catering service and prices against those offered by off-campus catering companies to ensure that they are in line with the marketplace and to ensure that UH catering customers have a positive perception of UHS catering services. Seek regular feedback from its customers in order to continually identify opportunities and overcome challenges before they become serious issues. Continually monitor catering staffing resources to ensure that they are fully staffed at all times, especially during peak service times such as homecoming, graduation and other milestone events throughout the academic year.

Contractor will be responsible for maintaining a catering webpage and web-based app with the ability for the customer to place orders online and have a confirmation method connected to it.

Contractor will be responsible for product purchase, preparation, set-up, delivery, decoration, cleanup and billing of all catered events.

Contractor must make the catering event booking as close to a one step process for the customers as possible. Room reservation must be coordinated with UHS personnel.

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RFP783-17004 K-17-00660The Contractor will be expected to provide cost efficient menu items which are competitive to local area options.

All equipment rental including but not limited to china, linen, utensils, drapes and tableware will be the responsibility of the Contractor to procure.

5.3 CLEANING STANDARDS:The Contractor shall maintain, at all times, the University's food facilities in a clean and sanitary manner in accordance with all federal, state, and municipal laws, codes and regulations. The Contractor will train all employees to follow a "clean-as-you-go" policy. The food facilities are subject to inspection by City, County, and State authorized health department officials, fire department, and other agencies relative to safety requirements.

The Contractor shall adhere to the following minimum standards and guidelines in the preparation, production, and service areas:

Clean all kitchen surfaces and equipment on a continuous basis and following each meal period.Contractor will recycle according to University sustainability regulations and policies, and costs shall be borne by Contractor.Keep public areas free from hazardous conditions.Adhere to sanitation regulations for ware washing, recommended temperatures, or the use of chemical sanitizers.Clean kitchen and service area floors, walls, and vents as required.Monitor the dining areas before and during service hours to maintain dining rooms in a clean and orderly fashion.Dining room floors will be vacuumed (in carpeted areas) and mopped (in non-carpeted areas) after every meal period or as needed by the Contractor. Dining room carpets will be hot water extracted/cleaned once per term and non-carpeted areas finished and buffed to a shine as needed.

Item Minimum Cleaning Frequency

Quality Outcome

Walls Weekly This quality outcome shall reflect the established cleaning frequency

Free of dust, grit, lint, soil, film & cobwebs

Walls & ceilings free of marks caused by furniture, equipment, staff or residents.

Light switches are free of fingerprints, scuffs & any other marks

External light covers and diffusers are free of dust, grit, lint & cobwebs

Polished surfaces are of uniform luster.

Windows Daily This quality outcome shall reflect the established cleaning frequency

Internal surfaces of glass, and surfaces of entrance vestibules and patio glass are clear of streaks, spots & marks, including fingerprints and smudges.

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RFP783-17004 K-17-00660 Interior window frames, tracks, ledges are clear and free of dust, grit, marks and spots.

No soil film accumulation on inside of glass

Window sills are free of dust

Doors Daily This quality outcome shall reflect the established cleaning frequency

Free of dust, grit, lint, soil, film, fingerprints and cobwebs

Door & doorframes are free from marks (finger marks, soil) caused by furniture, equipment, residents or staff

Air vents, relief grills and other ventilation outlets are kept unblocked and free of dust, grit, soil, film, cobwebs, scuffs and other marks

Door tracks and door jams are free of dust, lint, grit and other debris, frame is free from soil build-up

Push or kick plates are free of soil and grit & polished where applicable

Polished surfaces are of uniform luster

Hard Floors Daily This quality outcome shall reflect the established cleaning frequency

Free from dust, grit, litter, marks and spots, water or other liquids

The floor is free from polish or other build-up at the edges and corners or in traffic areas

Free of spots, scuffs, streaks or scratches in high traffic areas, around furniture & pivot points, no formation of traffic lane marks

Areas such as edges, corners & around furniture are free of dust, grit, lint & spots

Polished or buffed floors are of a uniform luster where appropriate

Carpeted floors Daily This quality outcome shall reflect the established cleaning frequency

Carpeting is clean, free of litter and soil marks

No evidence of lint in corners, edges or under furniture

Carpeting is well maintained (no torn or badly worn spots or crushed traffic lanes)

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RFP783-17004 K-17-00660Equipment used to prepare food and beverages

Daily This quality outcome shall reflect the established cleaning frequency

Levels of cleanliness and sanitization comply with the Public Health Department guidelines

Other Equipment (other than Furnishings)

Daily This quality outcome shall reflect the established cleaning frequency

Free of grease, dirt, dust, lint, marks, stain, soil and cobwebs

Hygienic standards are satisfied where the fixture or appliance is used in food preparation

Range hoods (interior & exterior) and exhaust filters are free of grease and dirt on inner and outer surfaces

Motor vents, etc are clean and free of dust and lint

Furnishings Daily This quality outcome shall reflect the established cleaning frequency

Horizontal and vertical surfaces are free from spots, soil, film, dust , fingerprints & spillage

Furniture legs, wheels & castors are free from mop strings, soil, film, dust and cobwebs

Edges, corners, folds & crevices are free of dust, grit, lint and spots.

Accessible surfaces are free from dust, lint and cobwebs

6.4 ORAL PRESENTATION/WRITTEN CLARIFICATION:As part of the evaluation process, the University reserves the right to request the Respondent to provide written clarification or make a formal, oral presentation. The UHS point of contact as identified within this RFP shall request the written clarification or schedule any presentations required. Each Respondent should be prepared to discuss and substantiate all areas of its proposal. This is a fact finding and explanation session only and does not include negotiation. In conducting discussions, there shall be no disclosure of any information derived from proposals submitted by competing Respondents. The Respondent shall be responsible for all of its costs associated with the presentation. Oral presentations are an option of the University and may or may not be conducted with none, some or all of the Respondents.

6.5 REMUNERATION:6.5.1 University of Houston:

The University will pay the Contractor a set amount per student, per day, for the academic sessions, to be defined each year with submission by the University to the Contractor of the approved academic calendar. Respondents are to provide the lowest cost per student per day possible while accomplishing the

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RFP783-17004 K-17-00660programmatic goals within the RFP (the GOAL is for the cost per student per day to not exceed $18.00 for Year 1). The University will not accept any form of board plan pre-payment.

Cougar Cash associated with the meal plans will not be included in the cost per student per day. Cougar Cash shall be invoiced by the Contractor on an as-used basis. Any remaining Cougar Cash at the end of the year will be retained by the University.

18% commission, or a minimum of $5,400,000, whichever is greater will be required on all meal plan, retail and catering sales.

The cost of the food trucks will be the responsibility of the Contractor.

The University is requesting capital investment of $2,000,000 to pay off a previous unamortized investment and make upgrades to the dining facilities. The straight-line amortization period must not extend past the ten-year potential term of the contract. Respondents are required to provide their amortization schedules and the interest rate(s) charged on the investment.

Additional required in-kind, support and I.T. funds include:

$15,000 annually in catering funds.$5,000 Per semester fee to support the University’s secret shopper program.$43,000 annually in meal plan scholarships (subject to annual CPI increases).$125,000 annually for the equipment replacement fund.$1,200,000 annually in rent/lease compensation (subject to annual CPI increase).$125,000 equipment maintenance and repair.IT Support Requirements:

a. Contractor will pay a technology fee that includes support for the Micros system, Redline (UH’s homegrown app), and any additional duties to be performed by IT as they relate to UH Dining Services.

b. All equipment will be purchased and installed by the Foodservice Operator then owned and maintained and by UH.

c. UH owns Micros and the Contractor will pay for any upgrades to the system.d. Contractor will provide the hardware necessary to service the IT infrastructure in the dining halls:

Digital signage that interfaces with current UH licenses Point of Sales System Additional Wi-Fi coverage (optional) Keyless entry (optional, will require a modular addition to the CougarCard system) Televisions that interface with current UH licenses

e. Contractor will provide APIs for any proprietary applications (such as menu apps) to UH for integration into the Redline app.

f. Contractor will designate a Technology Manager to act as a point of contact for all technology matters related to UH.

g. Contractor will adhere to all UH policies and procedures as they relate to IT security and standards.

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RFP783-17004 K-17-00660h. Contractor will fund the UHDS Tablet Program.

6.5.2 University of Houston - Downtown Financial Requirements:

$570,000 in new capital funds. Full amortization must be complete by June 30, 2024. 8.5% commission.Repairs & maintenance fund of 1% of Net Sales.Annual catering fund of $8,000.

6.5.3 University of Houston - Victoria:

3% commission on national brands and 7.5% on all other sales.Unamortized capital amount of $48,375 plus $750,000 in new capital funds.

6.5.4 University of Houston - Clear Lake:

Commissions: 6% up to $1,000,000 and 7.5% on sales past $1,000,000Capital: $540k including the POS system.Annual catering fund of $8,000.

6.5.5 University of Houston - Sugar Land:

7.5% commissions6% commission on food truck salesCapital of $100,000

6.6 Responsibilities of Each Party

Item/Service Provided By Paid for ByFood Service Facilities, Major Equipment, Furnishings and Finishes

University University

Utilities: Heating, Ventilation, Air Conditioning, Water, Sewer, Gas, and electric services.


Equipment Replacement and Depreciation University University

Exterior Building Maintenance University University

Equipment Maintenance and Service Contracts University University

Initial Inventory of Smallwares, as Jointly Approved. University will hold title.


Replacements to Smallwares Inventory (title to be held by the University)

Contractor Contractor

Office Furniture University University

Office Equipment (Computer, Copy Machine, etc.) Contractor Contractor

Major Repair of Ceilings, Light Fixtures, and Carpeting


Extermination University Contractor

Trash Removal Services University University

Grease and Exhaust Duct cleaning University Contractor

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RFP783-17004 K-17-00660Item/Service Provided By Paid for By

Regular, Daily Cleaning (floors, walls, and all equipment, grease traps, Hoods/ventilation in kitchens and serveries, dining room tables and chairs, offices, entrances)


Management Information System Point-of-Sale University of Houston /Contractor at the Other Universities

Contractor

Inventory, and production management hardware/software


All Food, Beverages, Labor Costs, Operating Supplies


Telephone Line Access, University Contractor

Computer/Data Lines Contractor Contractor

Signage and Decorations for Food Service Facilities Contractor Contractor

Parking* University Contractor

Daily Spot Cleaning of Dining Room Carpeting and Floor Areas


Periodic Major Cleaning of Floors (stripping, waxing, carpet shampooing)

University Contractor

Insurance Coverage as Specified by University of Houston


Banking Services Contractor Contractor

Transportation (trucks, vans)* Contractor Contractor

Credit Card and all bank Service Fees Contractor Contractor

Dining Card Access System Maintenance Fee University Contractor

Small Expendable Equipment Contractor Contractor

The items and services identified in the preceding table are the responsibility of the party who is identified to the immediate right of the particular item or service. The particular item or service shall be paid for by the party to the immediate right of the responsible party for that given item or service.

* The Contractor shall adhere to the University's delivery and parking restrictions.

6.7 PAYMENTS:Payments will be made 30 calendar days after the later of invoice receipt, delivery of goods, and completion of services. Invoices must include an itemized description of services based on services agreement. University shall have the right to verify the details set forth in the Contractor’s invoices, either before or after payment of the invoice.

6.8 UHS CONTRACT ADMINISTRATORS:

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RFP783-17004 K-17-00660The Contract Administrators will have administrative responsibility for all campus foodservices under any contract awarded from the RFP process. The following contacts or their designee shall serve as the foodservice Contract Administrator along with other staff that may be deemed appropriate to be responsible for administrating this contract on a day-to-day basis on behalf of UHS.:

University of Houston: Neil Hart ( [email protected] )University of Houston – Clear Lake: Debra Carpenter ([email protected]) University of Houston – Victoria: Tim Michalski ([email protected]) University of Houston – Downtown: Mary Alice Torres ([email protected]) University of Houston – Sugar Land: Chi K. Nguyen ([email protected])

Any major proposed changes to the foodservice program or contract, including but not limited to, days and hours of operation of foodservice venues, pricing, meal plan changes, and major staffing, shall be approved in writing by the appropriate Contract Administrator identified above. The administration of the contract on a day-to-day basis will include, but not be limited to, the following:

Reviewing and directing the foodservice Contractor;Monitoring the financial performance of all foodservice outlets and programs;Verification mechanism in place to assure accurate financial reporting and payment;Overseeing physical plant requirements such as equipment replacement, capital improvement projects, and alternative space improvements.Reviewing the annual budget for the University’s foodservice-related income from meal plans, cash, catering sales, and special events.Reviewing service and quality levels delivered to the students, faculty, and staff; Customer service satisfaction monitoring; andDaily operational Contractor contract adherence.The Contract Administrator will represent UHS in all matters including, but not limited to, operations, the University’s expectations of the Contractor, reporting on operational and financial performance and the University’s requests of the Contractor.

6.9 REFUNDS: The University will establish per terms of contract.

6.10 TAXES:The Contractor will comply and pay all taxes applicable under Federal, State and local laws.

6.11 INSURANCE AND LEGAL REQUIREMENTS:The Contractor must carry applicable insurance and provide annual certificate of coverage to the Contract Coordinator. The Contractor must comply with all applicable permits and licenses and all requirements of applicable laws, regulations, and standards required for the operation of software license.

6.12 COMPLIANCE WITH THE UNIVERSITY PREMISE RULES:The Contractor agrees that at all times its employees will observe and comply with all policies and regulations of the University, including but not limited to parking, safety and security regulations. This contract requires compliance with all University regulations and practices for services provided on the University premises. The Contractor, its agents, employees or subcontractors are made aware of, fully informed about, and in full compliance with its obligations under the following regulations, unless otherwise exempt:

The Contractor shall comply with all applicable rules including without limitation, those relative to environmental quality, safety, fire prevention and noise.

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RFP783-17004 K-17-00660 The University is a smoke-free institution. Smoking, is prohibited in any University building or facility unless

otherwise posted. The Contractor has the right to use but shall have no right of access to any other facilities. The Contractor is responsible to ensure all its employees, personnel, or representatives entering onto UH

facilities abide by these provisions.

6.13 SPECIAL SERVICES:The Contractor should propose any special services such as scholarship funds, special promotions or product availability for donations during the term of the contract.

6.14 CONTRACT COORDINATOR:The University will exercise its right and obligations under the Contract through its (Departmental Contact – Neil Hart) who will serve as Contract Coordinator.

6.13.1 All services performed shall be subject to review, coordination and approval by the contract coordinator. The contract coordinator will, in all cases, determine the quality, acceptability, and appropriateness of the work provided under contract. The contract coordinator will decide all questions which may arise as to the fulfillment of the Contract on the part of the Contractor and the contract coordinator’s determination and decision will be final and conclusive.

6.13.2 In the event services performed by the Contractor do not conform to the requirements of this Contract as determined by the contract coordinator, the University, at its option, may request the Contractor to adjust service schedules, product selection or add/delete/revise locations of service to the University. All adjustments or requests will be as mutually agreed upon between the Contractor and the University.

SECTION VIIINSURANCE REQUIREMENTS

7.1 REQUIRED COVERAGE:

For the duration of the agreement, for any renewal terms, and for purposes of indemnification obligations that are specified to survive termination or expiration of the agreement, Contractor shall obtain, at its sole expense and at no cost to the University, the following coverages and shall maintain such coverage in full force and effect:

7.1.1 Commercial General Liability Insurance including operations, contractual liability, and products liability in the combined single limit of not less than one million dollars ($1,000,000) per occurrence and two million dollars ($2,000,000) in the aggregate;

7.1.2 Professional Liability or Errors & Omission Insurance (For Professional Services only) of not less than five million dollars ($5,000,000) per occurrence for professional services i.e., Physician, Lawyer, Architect, Engineer, other “Professional” or a Consultant representing his own firm;

7.1.3 If, during the Term, Contractor will enter University property, Contractor shall also maintain the following insurance:

Workers' Compensation and Employers Liability Insurance covering all individuals who provide Services pursuant to the agreement at the request of the Contractor, at the statutory limits in effect as of the Effective Date of the Contract and as modified from time to time by the regulatory body or insurance carrier charged with administering Workers' Compensation for the State of Texas. Employer's Liability in amounts of not less than one million dollars ($1,000,000) per accident, one million dollars ($1,000,000) for disease (policy limit), and one million ($1,000,000) for disease (per person).

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RFP783-17004 K-17-00660 Commercial Automobile Liability Insurance in the combined single limit of not less than one

million dollars ($1,000,000) or in the event Contractor does not own automobiles, Contractor agrees to maintain coverage for Hired & Non-Owned Auto Liability, which may be satisfied by way of endorsement to the Commercial General Liability Policy or a separate Commercial Auto Liability Policy;

7.1.4 University may require additional insurance coverages and/or limits depending on the nature and scope of the contract.

7.1.5 Providing and maintaining insurance coverage is a material term of this solicitation. Contractor shall provide Certificates of Insurance evidencing the Insurance Requirements no later than ten (10) days prior to the start of work and replacement or renewal certificates no less than thirty (30) days prior to the expiration of any such insurance. Insurance coverages must be written by companies authorized and admitted to do business in the State of Texas and rated A-, VII or better by A.M. Best Company. Contractor shall provide the University a full and complete copy of any insurance policy promptly upon request by the University, and without charge to the University.

7.2 INSURANCE ENDORSEMENTS:The University shall be listed as an Additional Insured on the Commercial Liability and Automobile Liability policies. A waiver of subrogation must be granted in favor of the University for all policies. Contractor’s insurance coverage must be primary and non-contributory for all policies. A 30 day notice of cancellation or material changes must be provided to the University for all policies.

7.3 EFFECT OF INDEMNIFICATION OBLIGATIONS:No provision, term, or condition in the Contract regarding indemnification obligations shall be construed to limit the application of insurance procured by the Respondent in accordance with requirements set forth in the Contract.

SECTION VIIIGENERAL INFORMATION QUESTIONNAIRE

Please answer the following questions as a part of your proposal response. Type the question before your answer. In answering a question, you may refer to other sections or exhibits of your proposal by reference to the page where the information may be found. If the answer to one question appears in the answer to another, you may refer to your other answer. Answers should be sufficiently detailed to make unnecessary any further inquiries by the University.

Failure to respond completely to any of these questions may result in the entire proposal being rejected.

RESPONDENT QUESTIONNAIRE

Respondents are requested to submit a complete response to each of the below listed items. Responses requiring additional space should be brief and submitted as an attachment to your proposal package. Please reference each response by its item number indicated below.

Company Profile1. Legal name of the company:

Address of office that would be providing service:Number of years in Business:Type of Operation (i.e. Individual, Partnership, and Corporation):Number of Employees:Annual Sales Volume:

2. A Statement that you will provide a copy of your company's financial statements for the past two (2) years, if requested by the University.

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RFP783-17004 K-17-006603. Provide a Financial rating of your company and any documentation (such as a Dunn and Bradstreet analysis),

which indicates the financial stability of your company.

4. State whether your company is currently for sale or involved in any transaction to expand or to become acquired by another business entity. If so, please explain the impact both in organizational and directional terms.

5. Provide any details of all past or pending litigation or claims filed against your company that would affect your company's performance under a Contract with the University.

6. Is your company currently in default on any loan agreement or financing agreement with any bank, financial institution, or other entity? If yes, specify date(s), details, circumstances, and prospects for resolution.

7. Provide a customer reference list of no less than three (3) organizations with which your company currently has contracts with and/or has previously provided “dining operations” services of equal type and scope within the past five (5) years. Reference list to include, university name, contact person, and telephone number, contract description, length of business relationship and any special requirements.

8. Does any relationship exist whether by relative, business associate, capital funding agreement or any other such kinship exist between your company and any University employee? If yes, please explain.

Transition to Contract 9. Provide a statement of the transition requirements to implement the contract, any unique benefits, and other

considerations. Briefly address the requirements, objectives and activities in Section VI.

10. Provide an estimate of the earliest start date following execution of a contract.

11. Submit a work plan with key dates and milestones. Your response should include:

a. Identification of tasks to be performed and/or equipment to be providedb. Time frames to perform the identified tasksc. List any compliance requirements and strategies for federal, state and local governmental regulations,

insurance requirements including worker’s compensation, licenses and permits, if any and any other regulations as appropriate.

12. Describe the strategy and controls that will be utilized to assure products and services provided, pricing and terms, project timeline, maintenance support and training. Include samples of reports and documents if appropriate.

13. What difficulties do you anticipate in serving the University and how do you plan to manage these? What assistance will you require from the University?

14. Describe your company's quality assurance program, what are your company’s requirements, and how are they measured?

15. Calculate the anticipated number of entry level staff and management employee hours and associated expense to be devoted to formal training during the period prior to the start of the new Contract. Show separate hours for entry level staff and management employees.

16. A detailed transition plan will need to be developed and executed by the Contractor to implement the new program. Respondent must state precise plans for each step in assuming control and describe its ability to commit the staff, personnel, and resources required to develop a responsive management structure.

17. Describe your organization's implementation process after being awarded a multi-year contract by a new customer.

18. Attach a sample implementation project plan.

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RFP783-17004 K-17-0066019. Describe any challenges your firm sees with a transition period > 6mths after the official award of the agreement?

20. What can all parties do to minimize this disruption?

21. The Respondents are required to provide a detailed plan on the equipment, software and strategy for ensuring an easy transition into the existing technology infrastructure.

Miscellaneous22. Provide a list of any goods or services not specified in this RFP that your company would provide to the University.

23. Provide details regarding any special services or product characteristics, or other benefits offered, or advantages in the University selecting your company.

SECTION IXEVALUATION CRITERIA PROCESS

All proposals will be evaluated by appointed representatives of the University in accordance with the following procedures:

The Appointed Representatives of the Evaluation Committee will evaluate the Respondents’ written responses on the criteria set forth under General Business Requirements in Section 6. Those responses which pass ALL General Business Requirements will be further evaluated.

The written responses which have passed the General Business Requirements will be evaluated by the Evaluation Committee on the Criteria listed under Functional Requirements and under Operational Requirements (Section 6.2). A point value will be assigned by the Evaluator to each Criteria:

0 – Respondent did not respond to this Criteria1 – The Response to this Criteria was Poor2 – The Response to this Criteria was Fair3 – The Response to this Criteria was Average4 – The Response to this Criteria was Good5 – The Response to this Criteria was Excellent

The Evaluations will take place separately and without discussion among Evaluation Committee members.

If Oral Presentations are required, a series of questions will be prepared by the Evaluation Committee and presented to each Short Listed Respondent by a Purchasing representative. Additionally, a set schedule will be made available from which a Presentation date will be chosen by Respondent.

If the Evaluation Committee determines that Oral Presentations are not required the determination of the preferred Respondent will be communicated to the Purchasing Department.

After preferred Respondent is identified, purchasing representative will send notification letters (via e-mail) to all Respondents regarding Evaluation Committee’s decision to award.

Respondents are strongly encouraged to deliver their responses identifying the criteria listed below and explaining how the product meets or exceeds the criteria (e.g. “Criteria 1 – Our product meets the criteria by providing…”). THIS IS CRITICAL TO THE EVALUATION PROCESS. If possible, responses should be in the same order as the criteria.

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RFP783-17004 K-17-00660Section Weight

Anytime, A La Carte & Catering Operations (Program, Menus, Marketing and Concept Descriptions)

30%

Anytime, A La Carte & Catering Operations – Staffing (Appropriate Coverage, Customer Service, Professional Appearance)

10%

Anytime, A La Carte & Catering Operations – Pricing and Portions 5%

Management Organization 10%

Labor & Training Practices 5%

Sanitation & Safety 5%

Financial Proposal Cost information & Financial Statements 30%

Sustainability Program 5%

Optional Proposal Quotations 0%

SECTION XEXHIBITS

EXHIBIT AEXECUTION OF OFFER

EXHIBIT BHUB SUBCONTRACTING PLAN (HSP)

EXHIBIT B1HSP INSTRUCTION – TIP SHEET

Exhibit CFoodservice Pro Forma Worksheets Of Income And Expense (Excel File)

PKC has prepared an Excel based set of worksheets and pro forma to aid the Respondent in collecting, calculating and presenting their data. The Respondent shall be completely responsible for the numbers and calculations as shown on the worksheet and will ultimately be used as the basis for all financial calculations and projections associated with this proposal.

I n s t r u c t i o n s f o r C o m p l e t i n g t h e P r o F o r m a W o r k b o o k

The Respondent is expected to complete the pro forma workbook provided on the included Excel file. This pro forma workbook covers a ten year period. The workbook includes the following worksheets:

Instructions8585 | | P a g eP a g e

RFP783-17004 K-17-00660Meal Plan Revenue WorksheetRetail Dining Revenue WorksheetFood Trucks WorksheetCatering and Conference Revenue WorksheetAnytime Dining Staffing WorksheetsRetail Dining Staffing WorksheetsPro Forma Worksheets

Instructions: Respondent is to submit their financial proposal by filling out the worksheets provided on the Excel model included with this RFP. Respondent is to enter figures into the worksheets where prompted by blue cells. All related calculations are prepared by the program. Respondent is to include a hard copy of their pro forma worksheets within their RFP submittal.

Meal Plan Revenue Worksheet: Follow Blue-celled prompts. Please provide hard copy of all necessary back-up calculations and assumptions.

Retail Revenue Worksheet: Follow Blue-celled prompts. Please provide hard copy and electronic version of all necessary back-up calculations and assumptions.

Anytime Dining Revenue Worksheet: Follow Blue-celled prompts. Please provide hard copy of all necessary back-up calculations and assumptions.

Catering Revenue Worksheet: Follow Blue-celled prompts. Please provide hard copy of all necessary back-up calculations and assumptions.

Conference Revenue Worksheet: Follow Blue-celled prompts. Please provide hard copy of all necessary back-up calculations and assumptions.

Anytime Dining and Retail Staffing Schedules: The Staffing Schedule is to be completed based on the descriptions provided in Section 6. Foodservice job categories that should be identified include administrative, supervisory, production, service, and utility with sub-categories naming potential job positions. The estimates of the hours to be worked by all employees will be firm as stated in the response. It should be noted that UHS will review the wage and salary levels projected as an indication of the level of quality intended for the facility, the subsequent rate of employee turnover, and the cost effectiveness of the Respondent's scheduling. Respondent is required to differentiate on the staffing worksheets the total staffing required for each outlet listed and catering. Respondent is required to submit detailed back-up showing their staffing load for each outlet above, and for catering.

All job positions required to staff each area must be listed on the Staffing Schedule under the proper category. According to the headings at the top of the chart, the following information is requested:

Position: Identify main category, then list job positions. Each employee should be included; however, employees with the same job title and hourly rate may be entered in the same line of the worksheet. Refer to example shown below:

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RFP783-17004 K-17-00660Hourly Employees:

Job Category 1Job Category 2Job Category 3

Rate: Note employee compensation by hourly rate or annual salary

Status: Identify full - (F) or part-time (P) status

Hours: Block out expected daily shifts. Place a “1" in a box to indicate each employee working for the full hour. If the employee starts on the half hour, (i.e, 6:30 a.m. enter a 0.5 in the 6:00 a.m. box.)

Calculate the yearly benefit cost for each area and indicate a separate total for the total Employee Benefits section of the pro forma. Please provide hard copy of all necessary back-up calculations and assumptions.

Respondent should also note that additional detailed charts, reflecting employees who work in more than one job category or functional capacity, may be requested by UHS if additional clarity is needed.

Pro Forma worksheet: Follow Blue-celled prompts. Please provide hard copy of all necessary back-up calculations and assumptions.

Exhibit DAcademic Calendar Year

Fall Term 2016 – Session 1 (Regular)

August 2016

22

29

MondayFirst day of classes.

MondayLast day to add a class

September 2016 5 MondayLabor Day holiday.

7 WednesdayORD - Official Reporting Day(12th class day).

Last day to Drop a Course or Withdraw without receiving a grade.

Last day to drop a course without hours counting towards the Enrollment Cap for Texas Residents.NOTE: Tuition is higher for hours in excess of the cap.

October 2016 28 Friday

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http://www.uh.edu/provost/stu/policy-updates/enrollment-cap/

http://www.uh.edu/provost/stu/policy-updates/enrollment-cap/

http://publications.uh.edu/content.php?catoid=21&navoid=5549


RFP783-17004 K-17-00660Last day to drop a course or withdraw with a ‘W’.

November 2016 23-26 Wednesday - SaturdayThanksgiving holiday.

December 2016 3 SaturdayLast day of classes.

5 MondayMake up day for class days officially cancelled by the university (if necessary) or Reading Period.

6-14 Tuesday - Wednesday

Final examination period.See: Current Final Exam Schedule

15 ThursdayOfficial closing of Session 1.

Spring Term 2017 – Session 1 (Regular)

December 2016 17 SaturdayFirst day of classes.

18 SundayLast day to add a class.

20 TuesdayORD - Official Reporting DayLast day to drop a course or withdraw without receiving a grade.

January 2017 6 FridayLast day to drop a course or withdraw with a ‘W’.

13 FridayLast day of classes.

14 SaturdayFinal Exams

16MondayOfficial closing of the Winter Mini session.

spring term 2017 – session 1 (regular)

January 2017 16 MondayMartin Luther King, Jr. holiday.

17 Tuesday

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http://www.uh.edu/academics/courses-enrollment/final-exam-schedules/

RFP783-17004 K-17-00660First day of classes.

24 TuesdayLast day to add a class.

February 2017

1 WednesdayORD - Official Reporting Day(12th class day).

Last day to drop a course or withdraw without receiving a grade.

Last day to drop a course without hours counting towards the Enrollment Cap for Texas Residents. NOTE: Tuition is higher for hours in excess of the cap.

March 2017 13-18 Monday - SaturdaySpring holiday.

31 FridayLast day to drop a course or withdraw with a ‘W’.

May 2017 1 MondayLast day of classes.

2-10 Tuesday - Wednesday

Final examination period.See: Current Final Exam Schedule

10 WednesdayOfficial closing of the Session 1.

Summer Term 2017 – Summer Mini Session

May 2017 15 MondayFirst day of classes.

16 Tuesday

Last day to add a class or be enrolled from Waitlist process.

17 Wednesday

ORD - Official Reporting Day(12th/4th class day).

Last day to drop a course or withdraw without receiving a grade.

Last day to drop a course without hours counting towards the Enrollment Cap for

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http://www.uh.edu/provost/policies/student/#5

http://www.uh.edu/academics/courses-enrollment/final-exam-schedules/

http://publications.uh.edu/content.php?catoid=21&navoid=5577#Enrollment_Cap_for_Texas_Residents

RFP783-17004 K-17-00660Texas Residents.NOTE: Tuition is higher for hours in excess of the cap.

29 MondayMemorial Day Holiday

29 MondayLast day to drop a course or withdraw with a ‘W’.

June 2017 2 FridayLast day of class.

3 SaturdayFinal examination period.

3 SaturdayOfficial closing of Summer Mini Session.

Calendar of University Events

http://www.uh.edu/calendar/?m=5&y=2017&view=m&t=&c=&

University of Houston - Downtown

https://www.uhd.edu/academics/calendars/16-17/Pages/1617-fall16.aspx

https://www.uhd.edu/academics/calendars/16-17/Pages/1617-spring17.aspx

Exhibit EFood Specifications

The general minimum purchase specifications that must be adhered to by the Contractor shall include but are not limited to:

All meats, meat products, poultry, poultry products, and fish must be Government inspected.Beef, lamb, and veal shall be U.S.D.A. Grade Choice or better.Pork shall be U.S. No. 1.Poultry shall be U.S. Government Grade A.Fresh fish and seafood shall be top grade; frozen fish and seafood shall be a nationally distributed brand,

packed under continuous inspection of the U.S.D.A. Dairy products:

Cage-free Eggs – fresh U.S.D.A. or State graded "A"Butter – U.S.D.A. Grade "A" (92) scoreCheese – U.S.D.A. Grade "A" for all graded cheeseMilk and Milk Products – U.S.D.A. Grade "A"

Fresh fruits and vegetables – U.S.D.A. fancy to U.S.D.A. Number "1" shall be used for all graded fresh vegetables and fruit as a minimum specification.

Dry stored items and canned goods – Grade "A" fancy.9090 | | P a g eP a g e

https://www.uhd.edu/academics/calendars/16-17/Pages/1617-spring17.aspx

https://www.uhd.edu/academics/calendars/16-17/Pages/1617-fall16.aspx

http://www.uh.edu/calendar/?m=5&y=2017&view=m&t=&c=&



RFP783-17004 K-17-00660Frozen fruits and vegetables – U.S.D.A. Grade "A".All food items shall be procured in accordance with NACUFS Professional Standards Manual, Section VII,

and Systems for Quality Assurance.

Service Standards

Hot foods are to be served hot (above 140 degrees Fahrenheit) and cold foods are to be served cold (below 40 degrees Fahrenheit).

All food shall be garnished for attractive presentation whenever possible. Serving stations, including catering, salad bars and food display areas shall be decorated at all times with seasonal displays, flowers, etc. Food items at the main service stations shall be readily identifiable with attractive and individual labels.

Any food appearing discolored, unappealing or not in a proper state of freshness shall not be served. The Respondent shall adhere to the general food service industry guide: If you are not willing to purchase or consume the product yourself, it should not be displayed. University has the final say in determining this state where disputes occur.

All serving stations and bars are to be well stocked throughout the entire posted serving times. The last customer is to be offered the same range of choice as the first. Food will remain at the board operations stations 15 minutes after the closing of service hours to allow late students to be served.

Food Preparation Standards:

The general policy shall be to do on premises preparation of food items, utilizing batch cooking as close to time of service as possible. Cook-to-order or progressive cooking should be the normal method of operation; staggering the preparation of food whenever possible so that nutritional value, temperature, taste, and overall quality can be maintained during serving hours. Minimization of pre-prepared food items is desirable.

The Respondent’s on-site management must have the ability to alter recipes for reduction of certain ingredients especially salt, fat, and sugar.

Recipes standardized for quality, yield, cooking procedures, serving containers, utensils, and portion size shall be used in all production units.

Leftover foods shall be kept to a minimum and refrigerated as necessary in shallow pans after each meal, properly covered, labeled with product name and date and used promptly. All leftovers which require refrigeration shall be stored in one location, labeled and dated.

Leftovers cannot be frozen and shall be served as an extra selection within 24 hours. Under no circumstances should leftovers be used to replace any approved menu selection.

Bakery items shall be made on premises including bakery items used for concessions or catering. Pre-prepared mixes and dough are permissible, but every attempt should be made to provide products that are “homemade”.

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RFP783-17004 K-17-00660Vegetable shortening rather than animal shortening must be used for food prepared on site. The Respondent is strongly encouraged to purchase food prepared with vegetable shortening and oil. If this is not possible, then it must be clearly labeled as containing animal fat when the food is served.

Vegetarian and vegan menu items should not be cooked in the same fat, sauce or other cooking medium (to include the use of grill top and deep fat fryers) as the non-vegetarian and vegan items.

Different color coded tongs shall be used for foods that require indication of whether they are vegan, vegetarian, gluten free, Halal, nut free, etc.

Exhibit FUHS Dining Plans

University of Houston Anytime Dining Plans (Starting Fall 2017)

The ability to dine together throughout the day and seven days a week can have a direct impact on students’ residential experiences. This is especially true for the “freshmen experience,” which is that bonding time when first-year students are discovering themselves and beginning their University years. A critical part of a fulfilling freshmen experience is living and eating together in campus residence halls and dining venues where freshmen build not only friendships with each other but also tighter bonds with the University. In addition, research has shown that retention and graduation rates (not to mention strong alumni programs) are often directly affected by this type of meaningful program.

By making campus meal plans more attractive to students, Dining Services may be able to not only increase the number of customers enrolled in the meal plan program, they may also be able to increase meal plan program retention and to capture additional revenue by creating meal plans that are designed for and appeal to commuter students, faculty and staff.

UH is proposing to offer the following meal plans:

A N Y T I M E 7 & 5 D A Y M E A L P L A NS

Anytime 24/7 Day Silver Plan: Unlimited access to both Anytime Dining/Student Engagement Commons (Fresh Food Company and Cougar Woods) during operating hours (24/7 for Fresh Food Company and 7 a.m.-1 a.m. Monday-Friday and 7 a.m.-10 p.m. Saturday and Sunday at Cougar Woods) seven days a week plus three day passes and $150 in Cougar Cash per semester. This plan will also include one swipe a day available at retail locations around campus allowing a “Take Four” type of carry out (i.e. options of four categories of items, meal plan holders can choose one item from each category like a sandwich, chips, beverage and dessert item).

Anytime 24/7 Day Gold Plan: Unlimited access to both Anytime Dining/Student Engagement Commons (Fresh Food Company and Cougar Woods) during operating hours (24/7 for Fresh Food Company and 7 a.m.-1 a.m. Monday-Friday and 7 a.m.-10 p.m. Saturday and Sunday at Cougar Woods) seven days a week plus six day passes and $300 in Cougar Cash per semester. This plan will also include one swipe a day available at retail

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RFP783-17004 K-17-00660locations around campus allowing a “Take Four” type of carry out (i.e. options of four categories of items, meal plan holders can choose one item from each category like a sandwich, chips, beverage and dessert item).

This plan should be marketed as the best value.

Anytime 24/7 Day Platinum Plan: Unlimited access to both Anytime Dining/Student Engagement Commons (Fresh Food Company and Cougar Woods) during operating hours (24/7 for Fresh Food Company and 7 a.m.-1 a.m. Monday-Friday and 7 a.m.-10 p.m. Saturday and Sunday at Cougar Woods) seven days a week plus eight day passes and $500 in Cougar Cash per semester. This plan will also include one swipe a day available at retail locations around campus allowing a “Take Four” type of carry out (i.e. options of four categories of items, meal plan holders can choose one item from each category like a sandwich, chips, beverage and dessert item).

Anytime 24/5 Day Plan: Unlimited access to both Anytime Dining/Student Engagement Commons (Fresh Food Company and Cougar Woods) during operating hours (24/7 for Fresh Food Company and 7 a.m.-1 a.m. Monday-Friday and 7 a.m.-10 p.m. Saturday and Sunday at Cougar Woods) Monday-Friday plus three day passes and $300 in Cougar Cash per semester. This plan will also include one swipe a day available at retail locations around campus allowing a “Take Four” type of carry out (i.e. options of four categories of items, meal plan holders can choose one item from each category like a sandwich, chips, beverage and dessert item).

Cougar Choice 150 Plan: Access to both Anytime Dining/ Student Engagement Commons (Fresh Food Company and Cougar Woods) during operating hours (24/7 for Fresh Food Company and 7am-1am Monday-Friday and 7am-10pm Saturday and Sunday at Cougar Woods). This plan includes an allotment of Cougar cash. This plan expires at the end of the semester.

The day passes associated with the meal plans vary from traditional guest passes in that they would allow meal plan holders to bring one guest in over a 24 hour period so that if a meal plan holder is working on a project with a commuter student, they can study/work together in the Student Engagement Commons or in Cougar Woods.

We also look forward to receiving other proposals for meal plans. Alternative mea plan proposals should meet the criteria in section 3.3 of the RFP.

CO M M UT E R / UP P E R CL A S S M A N M E A L P L A N S

Cougar Cash $1,650 for upperclassmen who live on campus. Cougar Cash $1,200 Plan – Commuter plan Cougar Cash $500 & $250 meal plans for commuters.

M e a l P la n P o l i c i e s :

Residential students will be required to purchase a meal plan in fall 2017. Residential students may add additional Cougar Cash to their meal plans. Day passes will also be sold separately for $25/day to commuter students (or any other potential

meal plan holder or diner) who wish to purchase them. The day passes vary from traditional guest passes in that they would allow meal plan holders to bring one guest in over a 24 hour period so that if a meal plan holder is working on a project with a commuter student, they can study/work together in the Student Engagement Commons or Cougar Woods StudentEngagement Commons.

The Contractor will be required to promote the meal plans online and make sure that the Anytime Dining plans are clearly available for anyone to purchase (e.g. commuter students, faculty, staff, etc.), with the goal of selling a larger number of voluntary plans. The Contractor must develop and implement a website that permits the purchase, and payment for, Anytime Dining meal plans

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RFP783-17004 K-17-00660(24/5 and 24/7 plans) permitting students and parents to buy up or down, as permitted by University policies. The website has to be linked as directed by UHS to their Housing Department web portal.

The Contractor will be required to feature and promote the Gold Anytime Plan for voluntarily buy up to platinum plans.

All campus dining venues should accept Cougar Cash, ATM/debit cards, credit cards, cash, Apple Pay and Google Pay.

Cougar Cash associated with the meal plans may rollover from Fall to Spring semester. Students can add more Cougar Cash to their meal plans when/if they need to. The University should consider eliminating the policy of allowing Cougar Cash to roll over until one year after graduation.

As a value-added service, Anytime Dining meal plan holders to refill reusable (environmentally friendly) mugs with any beverage from either Anytime Dining/Student Engagement Commons during operating hours.

F a c u l t y / S t a f f M e a l P l a n s

Respondent will maintain the current faculty/staff meal plans but allow these community members to purchase Anytime Dining meal plans as well. The University may also consider allowing payroll deduction for purchases as well. This provides added convenience for these community members.

B L O CK P L A N O P T I O NS F O R F A C UL T Y A N D S T A F F :

Faculty/Staff 15: Allows for 15 meals per month in UH residential restaurants. Cost: $86.60 per month Faculty/Staff 10: Allows for 10 meals per month in UH residential restaurants. Cost: $59.54 per month Faculty/Staff 5: Allows for 5 meals per month in UH residential restaurants. Cost: $32.48 per month

University of Houston - Clear Lake Meal Plan (Starting Fall 2018) All residential students will be required to purchase a $700 declining balance meal plan

University of Houston – DowntownUHD would like Respondents to consider and recommend ways to implement a meal plan program or

declining balance plan for UHD students with the possibility of expanding the meal plan program to include faculty and staff.

University of Houston - Victoria Lifestyle 19 -All freshmen living in Jaguar Hall must purchase this meal. Lifestyle 19 is also

available to non-residential students. This meal plan gives you 19 all-you-care-to-eat meals to use per week in Jaguar Hall.

Lifestyle 160 -This plan is available to sophomores and above who are living in Jaguar Village or non-residential students. This meal plan gives you 160 all-you-care-to-eat meals per semester to use in Jaguar Hall.

Block 80 -This meal give you 80 all-you-care-to-eat meals per semester to use in Jaguar Hall. Meal plan can be purchased by visiting the cashier in Jaguar Hall.

Block 40 -This meal give you 40 all-you-care-to-eat meals per semester to use in Jaguar Hall. Meal plan can be purchased by visiting the cashier in Jaguar Hall.

Block 20 -This meal give you 20 all-you-care-to-eat meals per semester to use at in Jaguar Hall. Meal plan can be purchased by visiting the cashier in Jaguar Hall.

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http://uhv.campusdish.com/Commerce/Catalog/Product.aspx?pid=MPBlock20_7403&category=All_Products_7403&lid=7403&root=Meal_Plan&rank=4



http://uhv.campusdish.com/Commerce/Catalog/Product.aspx?pid=MPLifestyle160_7403&category=All_Products_7403&lid=7403&root=Meal_Plan&rank=1

http://uhv.campusdish.com/Commerce/Catalog/Product.aspx?pid=MPLifestyle19_7403&category=All_Products_7403&lid=7403&root=Meal_Plan&rank=0

RFP783-17004 K-17-00660 Employee 15 -This meal plan can be purchased by visiting the cashier in Jaguar Hall. Employee 10 -This meal plan can be purchased by visiting the cashier in Jaguar Hall. Employee 5 -This meal plan can be purchased by visiting the cashier in Jaguar Hall. Current plans do not have a “Declining Balance” component but UHV would consider this.

Exhibit GGeneral Background Data (Demographics, Dining Sales and Meal Plan Information)

C U R R E N T S E A T I N G C A P A C I T I E SFresh Food Company-35,000 sq. ft., 580 seatsCougar Woods- 26,000 sq. ft, 610 seats

D E M O G R A P H I C STotal number of residential students currently and projected (over the next 10 years) broken down by residential facility

and class (i.e. freshmen, sophomore, junior, senior, etc.)8,008

Total number of commuter students currently and projected (over the next 10 years)35,792-Fall 2016

Total number of University staff and faculty (full-time and part-time)5,540

M E A L P L A N S A L E S ( S P R I N G 2 0 1 6 )

Shasta Pass Unlimited Meals/Cougar Cash CountFull Charge Count/Amount 1115Add On Count/Amount 8Withdrawal Count/Amount -581

Total plan count 542

Sasha Swipe 15 Meals/Cougar Cash CountFull Charge Count/Amount 431Add On Count/Amount 9Withdrawal Count/Amount -170


Cougar Choice 160 Meals/Cougar Cash CountFull Charge Count/Amount 3404Add On Count/Amount 76Withdrawal Count/Amount -635


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http://uhv.campusdish.com/Commerce/Catalog/Product.aspx?pid=MPEmployee5_7403&category=All_Products_7403&lid=7403&root=Meal_Plan&rank=7



RFP783-17004 K-17-00660Cougar Cash Select $1600 Count

Full Charge Count/Amount 721Add On Count/Amount 34Withdrawal Count/Amount -112


Block 020 Meals/Cougar Cash CountFull Charge Count/Amount 55Add On Count/Amount 32Withdrawal Count/Amount -13

Total plan count 74






Total plan count 97

Cougar Cash Select $300 CountFull Charge Count/Amount 251Add On Count/Amount 161Withdrawal Count/Amount -35


Cougar Cash Select $500 CountFull Charge Count/Amount 128Add On Count/Amount 41Withdrawal Count/Amount -18

Total plan count 1519696 | | P a g eP a g e

RFP783-17004 K-17-00660Cougar Cash Select $800 Count

Full Charge Count/Amount 55Add On Count/Amount 16Withdrawal Count/Amount -10

Total plan count 61

Cougar Cash Select $1,000 CountFull Charge Count/Amount 37Add On Count/Amount 10Withdrawal Count/Amount -9

Total plan count 38

**SHRLCougar Cash $800 CountFull Charge Count/Amount 0Add On Count/Amount 0Withdrawal Count/Amount 0

Total plan count 0

*Cougar Cash Select Replenishment CountFull Charge Count/Amount 0Add On Count/Amount 0Withdrawal Count/Amount 0

Total plan count 0

R e t a i l S a l e s C o u n t s

9/14/11 5,335 3,576 3483 7208 10691 2421 13,1129/15/11 5,410 3,415 3339 7199 10538 2313 12,8519/16/11 2,543 1,434 1839 3304 5143 1079 6,2229/17/11 0 105 694 221 915 209 1,1249/18/11 0 0 713 0 713 154 8679/19/11 5,067 3,042 3119 6902 10021 2082 12,1039/20/11 5,129 3,429 3494 7042 10536 2266 12,802

23,484 15,001 16681 31876 48557 10524 59,081

TOTAL CAMPUS SUBSGRAND TOTAL ALL

CAMPUS RETAILBuilding Total:

SATELLITEBuilding Total:

STUDENT CENTER C-STORE TOTALCONTRACTED NON-C

STORE RETAIL TOTALTOTAL CONTRACTED

CAMPUS RETAIL

S a l e s

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RFP783-17004 K-17-00660

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Period SalesAugust 1,064,452.52 September 4,119,115.62 October 3,422,169.93 November 2,976,853.80 December 1,953,652.34 January 1,414,498.68 February 3,126,612.82 March 3,279,582.52 April 2,761,304.16 May 1,568,427.40 June 805,961.82 July 620,198.47 Grand Total 27,112,830.08

RFP783-17004 K-17-00660

Exhibit HHours of Operation

Table 1: Academic Year Dining Services Meal HoursFacility Monday - Thursday Friday Saturday SundayStudent Engagement Commons

24/7 24/7 24/7 24/7

Cougar Woods Student Engagement Commons

7:00 a.m. – 1:00 a.m. 7:00 a.m. – 1:00 a.m. 7:00 a.m. – 10:00 p.m. 7:00 a.m. – 10:00 p.m.

Food Trucks 11:00 a.m. – 3:00 p.m. 11:00 a.m. – 3:00 p.m. 11:00 a.m. – 3:00 p.m. 11:00 a.m. – 3:00 p.m.

Subway/Cougar Express at Calhoun Lofts

9:30 a.m. – 10:00 p.m. 9:30 a.m. – 10:00 p.m. 10:00 a.m. – 8:00 p.m. Closed

Food Truck Schedule: http://univofhouston.campusdish.com/FoodTrucks.aspx

STUDENT CENTERStarbucks 7:00am 10:00pm 7:00am 10:00pm 7:00am 10:00pm 7:00am 10:00pm 7:00am 5:00pm 8:00am 8:00pmChick-fil-A 10:30am 7:00pm 10:30am 7:00pm 10:30am 7:00pm 10:30am 7:00pm 10:30am 5:00pm 11:00am 8:00pm

Panda Express 10:30am 7:00pm 10:30am 7:00pm 10:30am 7:00pm 10:30am 7:00pm 10:30am 5:00pmCougar Xpress Mini 8:00am 9:00pm 8:00am 9:00pm 8:00am 9:00pm 8:00am 9:00pm 8:00am 5:00pm 9:00am 8:00pm 1:00pm 8:00pm

McDonalds 7:00am 10:00pm 7:00am 10:00pm 7:00am 10:00pm 7:00am 10:00pm 7:00am 10:00pm 8:00am 8:00pm 1:00pm 8:00pmFreshii 10:30am 7.00pm 10:30am 7.00pm 10:30am 7.00pm 10:30am 7.00pm 10:30am 5:00pm 11:00am 8:00pm 1:00pm 8:00pm

STUDENT CENTER SATELLITEStarbucks 7:00am 7:00pm 7:00am 7:00pm 7:00am 7:00pm 7:00am 7:00pm 7:00am 4:00pm

Sushic 10:30am 3:30pm 10:30am 3:30pm 10:30am 3:30pm 10:30am 3:30pm 10:30am 2:00 p.m.Little Kim Son 10:30am 3:30pm 10:30am 3:30pm 10:30am 3:30pm 10:30am 3:30pm 10:30am 2:00 p.m.Burger Studio 10:30am 3:30pm 10:30am 3:30pm 10:30am 3:30pm 10:30am 3:30pmTandoori Nite 10:30am 6:00pm 10:30am 6:00pm 10:30am 6:00pm 10:30am 6:00pm

Pizza Hut 10:30am 6:00pm 10:30am 6:00pm 10:30am 6:00pm 10:30am 6:00pm 10:30am 2:00 p.m.Taco Bell 10:30am 6:00pm 10:30am 6:00pm 10:30am 6:00pm 10:30am 6:00pm 10:30am 2:00 p.m.

Chick - Fil - A 10:30am 3:30pm 10:30am 3:30pm 10:30am 3:30pm 10:30am 3:30pm 10:30am 2:00 p.m.Smoothie King 7:30am 7:00pm 7:30am 7:00pm 7:30am 7:00pm 7:30am 7:00pm 7:30am 3:00 p.m.

C3 7:00am 7:00pm 7:00am 7:00pm 7:00am 7:00pm 7:00am 7:00pm 7:00am 4:00pmOTHER RETAIL

Taco Cabana 7:00am 8:00pm 7:00am 8:00pm 7:00am 8:00pm 7:00am 8:00pm 7:00am 8:00pmCougar Mini- Stadium Garage 7:00am 5:00pm 7:00am 5:00pm 7:00am 5:00pm 7:00am 5:00pm 7:00am 5:00pm

Cougar Express - ERP 8:00am 4:00pm 8:00am 4:00pm 8:00am 4:00pm 8:00am 4:00pm 8:00am 4:00pmEinstein's - PGH 7:00am 6:00pm 7:00am 6:00pm 7:00am 6:00pm 7:00am 6:00pm 7:00am 2:00pm 8:00am 2:00pm

Starbuck's - Bauer 7:00am 7:00pm 7:00am 7:00pm 7:00am 7:00pm 7:00am 7:00pm 7:00am 2:30pmCougar Xpress - Calhoun Lofts 7:00am 8:00pm 7:00am 8:00pm 7:00am 8:00pm 7:00am 8:00pm 7:00am 8:00pm 10:00am 8:00pm 10:00am 8:00pmCougar Xpress - Cougar Village 9:00am 1:00am 9:00am 1:00am 9:00am 1:00am 9:00am 1:00am 9:00am 12:00am 9:00am 12:00am 9:00am 1:00amCougar Xpress - Cougar Woods 9:00am 12:00am 9:00am 12:00am 9:00am 12:00am 9:00am 12:00am 9:00am 10:00pm 9:00am 10:00pm 9:00am 12:00am

Smoothie King - CRWC 7:00am 11:00pm 7:00am 11:00pm 7:00am 11:00pm 7:00am 11:00pm 7:00am 8:00pm 11:00am 7:00pm 1:00pm 9:00pm

Thursday Friday Saturday SundayMonday Tuesday Wednesday

University of Houston-Clear Lake

Fall 2017 - Monday – Thursday – 7:30 AM – 8:00 PM; Friday – 7:30 AM – 2:00 PM

Fall 2018: Monday – Thursday – 7:30 AM – 8:00 PM; Friday – 7:30 AM – 2:00 PM;

Saturday and Sunday – 9:00 AM – 2:00 PM

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http://univofhouston.campusdish.com/FoodTrucks.aspx

RFP783-17004 K-17-00660University of Houston-Downtown

UHD Dining Services HoursFacility Monday-

ThursdayFriday Saturday Sunday

Subway 8:00am - 7:30pm 8:00am – 7:30pm Closed Closed Chick-fil-a 10:30am -

7:30pmClosed Closed Closed

Grille Works 7:00am - 3:00pm 7:00am – 2:00am 7:00am – 1:00pm

Closed

Salad Garden 10:30am - 3:00pm

Closed Closed Closed

Starbucks 7:00am - 7:30pm 7:00am – 5:00pm 7:00am – 1:00pm

Closed

Bene 10:30am - 3:00pm

Closed Closed Closed

40,000 Windows Café - Java City

8:00am – 9:00pm Closed Closed Closed

Shea Street Cafe 8:00am – 8:30pm Closed Closed Closed

University of Houston-Victoria

Monday - Friday Breakfast - 7:30AM - 9:30AM Lunch - 11:00AM - 2:30PM Dinner - 5:00PM - 8:00PM

Saturday Brunch - 11:00AM - 2:00PM Dinner - 5:00PM - 7:00PM

Sunday Brunch - 11:00AM - 2:00PM Dinner - 5:00PM - 8:00PM

University of Houston-Sugar Land

Monday - Friday Breakfast - 7:30AM - 9:30AM Lunch - 11:00AM - 2:30PM Dinner - 5:00PM - 8:00PM

Saturday & Sunday Brunch - 11:00AM - 5:00PM Dinner - 5:00PM - 8:00PM

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RFP783-17004 K-17-00660Exhibit J

Food Truck Locations

Below is a campus map of the current food truck locations.

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RFP783-17004 K-17-00660

University of Houston-Clear Lake has a food truck three days a week that parks between the Bayou and SSCB buildings.

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RFP783-17004 K-17-00660

University of Houston-Downtown has food trucks four days a week that park between the College of Business Shea Street Building and the Daly Student Parking Lot.

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RFP783-17004 K-17-00660

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RFP783-17004 K-17-00660

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