ESBD_432479_1751406440874_Goods_and_Service_PreReqs__RFP-784-25-2506.docx

RFP Goods/Services Prerequisites

Vendor Attestations: Vendor acknowledges that they have read the Prerequisites below.

1. Review Request for Proposal Name, Number and UHD Purchasing Contact A. Request for Proposal Name and Number: RFP 784-25-2506 - Campus Dining and Food Service Management B. University Contact: Any questions or concerns regarding this RFP shall be directed to Evelyn Paige, Purchasing Manager, paigee@uhd.edu

2. Review the Proposal Submittal Instructions.

University will accept proposals by the Proposal Submittal Deadline and HSP Submittal deadline per section 5, 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.

Each Proposal must be submitted as one (1) package with two (2) individually sealed envelopes inside. The proposal documents, attachments, execution of offer, and any other information must be included in one envelope with a copy on USB. Two (2) copies of the proposal must be included. The completed HUB Subcontracting Plan must be in the second envelope with a copy on USB. One (1) copy of the HSP must be included.

The proposal and all attachments supporting the proposal must reference “RFP 784-25-2506 - Campus Dining and Food Service Management.”

Proposal must be submitted and received in the University’s Purchasing Office on or before the time and date specified and delivered to:

University of Houston-Downtown Purchasing Department Attn: Evelyn Paige One Main Street, Suite S970 Houston, TX 77002

Bid & RFP opportunities can be found at the following link: Electronic State Business Daily (ESBD)/State of Texas Bid Portal - This portal includes reference documents related to bids.

3. Review the Intent, and Background.

The University of Houston-Downtown (UHD) is seeking proposals from qualified and experienced food service vendors to provide comprehensive campus dining and food service management. The scope of work includes daily operation of the university cafeteria, catering for campus events on an as-needed basis, and maintaining a variety of menu options at the Academic Building Food Court. Additionally, vendors will be responsible for servicing three self-service micro markets located in the Shea Street Building, Commerce Street Building, and the Sports & Fitness Center. The Starbucks located in the Academic Building is required to remain operational and must be included as part of the vendor’s proposed services.

The objective of this RFP is to identify a food service provider that can deliver high-quality, nutritious, and affordable meals while enhancing the overall campus dining experience. The selected provider will be expected to demonstrate a commitment to service excellence, operational efficiency, student satisfaction, sustainability, and alignment with the University's values and community culture.

Proposals should address the management of all aspects of dining operations, including but not limited to staffing, menu development, sourcing, food safety compliance, equipment maintenance, and marketing of dining services. In addition, proposers should outline their capacity to provide catering for academic, administrative, and student events of varying size and formality.

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.

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.

4. Term of the Contract The expected term of the contract resulting from this RFP is five (5) years, with no option for renewal. The University reserves the right to negotiate a modification of contract terms and schedules as necessary.

5. Review Key Event Schedule.

Note: The University reserves the right to change or extend any and all dates including the due date for proposals for any reason and at any time including after the due date for proposals.

The University will be closed in observance of the following holiday:

https://www.uhd.edu/hr/benefits/holidays.aspx

6. Review the Historically Underutilized Business (HUB) Information Vendor affirms that a HUB Subcontracting Plan (HSP) is required and shall submit HSP with the proposal.

Failure to complete accurately and to submit the HSP will result in disqualification.

If you have any questions about completing the HSP, if required, please contact the HUB Coordinator via email at sanchezl@uhd.edu

The HUB Subcontracting Goal is 9%.

7. Review the Preproposal Conference Information.

A hybrid, non-mandatory pre-proposal meeting is scheduled as follows:

Date: Wednesday, July 9, 2025 Time: 1:00 PM – 2:00 PM (CT)

Location (In-Person): Academic Building, Room ACAD 700H, One Main Street, Houston, TX 77002

Parking is available in the University’s Visitor Garage and nearby paid lots. The first 10 attendees to confirm their in-person attendance with the buyer via email will receive a reserved and prepaid parking spot in the University’s Visitor Garage.

Virtual (Zoom):

Join Zoom Meeting https://uhd.zoom.us/j/86181681282

Meeting ID: 861 8168 1282 Passcode: 152205

One tap mobile +13462487799,,86181681282# US (Houston) +16699006833,,86181681282# US (San Jose)

Dial by your location

• +1 346 248 7799 US (Houston)

• +1 669 900 6833 US (San Jose)

• +1 720 928 9299 US (Denver)

• +1 646 558 8656 US (New York) Meeting ID: 861 8168 1282 Find your local number: https://uhd.zoom.us/u/kdpXV6YNFJ

For those attending in person, an optional site visit will take place immediately following the meeting. The tour will include a walkthrough of the Gator Bite Café and the Starbucks “back of house” areas, providing an opportunity to view the current equipment and facility layout.

8. Review the Inquiries and Interpretations.

Inquiries must be submitted by email and received no later than close of business per Inquiries and Interpretations Deadline listed in the Key Event Schedule. 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 https://www.txsmartbuy.com. 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 Respondent’s proposal.

Only those inquiries the University replies to which are made by formally 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. Owner prefers simple and economically produced Proposals describing the 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 the requirements, and Respondent’s understanding and anticipating of the Owner’s needs.

NOTE: ALL ELECTRONIC DOCUMENTS MUST BE SUBMITTED IN PDF FORMAT & ATTACHED TO BID RESPONSE.

9. Standard Purchasing Agreement (SPA) Vendor acknowledges that the Standard Purchasing Agreement (EXHIBIT C) is the University’s preferred form of Agreement for the sort of transaction contemplated in this RFP and is expected to be the primary Contract Document. Any requests to modify or revise the Standard Purchasing Agreement or use of another contract form must be reviewed and approved by UH System Legal Counsel and will delay the contracting process, and the University is under no obligation to accept such requests for modification or revision, or usage of other contract forms. Any request to modify or revise the Standard Purchasing Agreement or to use another contract form may be taken into consideration in reviewing the sufficiency of a Respondent’s bid. Furthermore, any request to modify or revise the Standard Purchasing Agreement or to use another contract form may at the University’s sole discretion lead to rejection or disqualification of the bid, if such revisions or modifications are unacceptable to the University, or if the other contract form is not used as a subordinate exhibit/corollary document to the Standard Purchasing Agreement or is otherwise unacceptable to the University.

10. Forms/Exhibits

EXHIBIT A - EXECUTION OF OFFER *REQUIRED*

EXHIBIT B - HUB SUBCONTRACTING PLAN (HSP) *REQUIRED*

EXHIBIT C - STANDARD PURCHASING AGREEMENT

EXHIBIT D - OPERATING CALENDAR

EXHIBIT E - FINANCIAL REQUIREMENTS

EXHIBIT F - AUTHORIZED AND UNAUTHORIZED OPERATING EXPENSES

EXHIBIT G - MENU ENGINEERING

EXHIBIT H - FOOD SPECIFICATIONS

EXHIBIT I - SAMPLE SCHEMATIC

EXHIBIT J - HISTORICAL DATA

11. TXRAMP & HECVAT

For applicable requirements, Vendor shall obtain TXRAMP Certification for cloud computing risks.

For applicable requirements that include Electronic Information Resources, vendor shall submit Voluntary Product Assessment Tool or Accessibility Conformance Report and HECVAT.

12. Review Evaluation Criteria

Criterion 1: Management/Staffing – Major criteria elements and scoring matrix (20 points)

· Relevant project experience, qualifications, and certifications of proposed team members.

· Organizational structure and communication: How the vendor will manage the project, including communication channels, and decision-making processes.

· Staffing approach: How the vendor will ensure adequate staffing levels and continuity of personnel.

· Support structure: The availability and quality of support resources.

· Excellent (16–20): Proposal demonstrates a well thought out management and staff plan and meets all the requirements of the RFP

· Good (11–15): Proposal is complete and meets most of the major requirements

· Satisfactory (6–10): Proposal meets basic requirements

· Unsatisfactory (1–5): Proposal is missing key criteria elements

Criterion 2: Financial Proposal – Major criteria elements and scoring matrix (20 points)

· Sustainable dining services program: Does the proposal achieve the University’s goal of no subsidy

· Additional Support: Vendors response to the University requests for In-kind, Innovation, and Student Success funding

· Pro Forma Worksheets: completion of the worksheets in Exhibit E

· Excellent (16–20): Proposal meets all elements of the Financial Proposal criteria. The Financial proposal is advantageous to the University.

· Good (11–15): Proposal meets most of the Financial Proposal elements of the RFP. Financial Proposal is beneficial to the University.

· Satisfactory (6–10): Proposal meets the basic requirement of the Financial Proposal

· Unsatisfactory (1–5): Proposal is missing elements of the RFP

Criterion 3: Experience & Qualifications - Major criteria elements and scoring matrix (20 points)

· Vendors response to operating dining services programs of similar size and scope in higher education environment.

· Ability to offer catering services

· Vendors response to operating/managing self-serve micro-markets

· Excellent (16–20): Proposal meets all criteria elements with extensive work experience in higher education.

· Good (11–15): Proposal meets basic requirements with some higher education / comparable experience

· Satisfactory (6–10): Proposal meets the minimum requirements

· Unsatisfactory (1–5): Proposal is missing key cerifera elements

Criterion 4: Service and Menu Concepts - Major criteria elements and scoring matrix (20 points)

· Response to food options (variety) and value pricing. Menu Engineering

· Response to University’s desire for extended food service hours

· Ability to offer mobile ordering

· Ability to meet special dietary needs and provide healthy choices

· Excellent (16–20): Proposal addresses all criteria elements. Hours of operation, menu and pricing are advantageous to the University.

· Good (11–15): Proposal meets most of the elements with acceptable menu and pricing

· Satisfactory (6–10): Proposal meets the basic elements

· Unsatisfactory (1–5): Proposal is missing key elements

Criterion 5: Catering - Major criteria elements and scoring matrix

· Catering experience in Higher Education

· Flexibility of menu and pricing options

· Ability to cater events ranging from small (5-15 persons) to large plated meals

· Excellent (8-10): Proposal addresses all criteria elements. Offers best value to the university.

· Good 4-7): Proposal meets most of the elements with acceptable menu options and pricing

· Satisfactory (1-3): Proposal meets the basic elements

Criterion 6: Sustainability/Food Safety - Major criteria elements and scoring matrix.

· Strategies for using sustainable sourcing - use of local and/or certified suppliers

· Strategies for waste reduction and management

· Food safety plan

· Quality control measures

· Excellent (5): Proposal demonstrates an extensive sustainability and food safety plan the meets all criteria elements

· Good (3-4): Proposal meets most of the elements

· Satisfactory (1-2): Proposal meets the basic elements

Criterion 7: Marketing & Promotions - Major criteria elements and scoring matrix

· Vendors plan for marketing the dining services program and use of promotional materials

· Strategies for encouraging sales through customer engagement

· Use of marketing mediums i.e. website, social media, focus groups, town halls, etc.

· Excellent (5): Proposal demonstrates an extensive marketing plan that meets all criteria elements

· Good (3-4): Proposal meets most of the elements

· Satisfactory (1–2): Proposal meets the basic elements

13. Description of Services - General Requirements - Scope of Work

SECTION 1

A. General Requirements In the broadest sense, this RFP seeks to establish a contract for such foodservice facilities owned or operated by University of Houston Downtown which will provide to students, staff, faculty, alumni, and visitors with a foodservice operation reflective of the University’s goals and philosophy. UHD desires to provide its students with a full, well-rounded experience. Foodservices must provide quality and value to the campus 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 UHD students, faculty, staff and guests on such hourly schedules as may be established by the University.

B. Services to be Performed The following section describes dining facilities and operations as the University of Houston Downtown wishes each to be managed. Offeror shall base proposal submittals on the descriptions below.

Dining Program Requirements: UHD requires a baseline or minimum of the following features in the dining program. Offerors are asked to note in their proposal where they plan to exceed these minimum requirements in the dining program.

Methods of Payment Accepted in all Dining Locations:

· Cash

· Debit and or Credit Cards (Visa, American Express, Discover and MasterCard)

· Apple/Samsung Pay

· GatorCash, the Universities declining balance account on physical and virtual ID Cards.

Staffing:

· Close daily interaction between the chef and cooks must be coordinated in each foodservice venue.

· Dining hall managers on the dining room floor during service hours.

· 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.

· Mandatory Onsite Management Positions:

The dining program is delivered through the combined efforts of the Contractor’s management, line employees and administrative staff. Offeror is required to prepare a staff organization and management hierarchy, that includes, but may not be limited to the following positions, a General Manager, Catering Coordinator, Chef/Culinarian, Shift Supervisors, Dietitian, etc., that they feel will best support a dynamic and vital dining program.

The Contract Administrator will work with the General Manager to identify, cure and to modify aspects of the program as they become necessary. Offerors must demonstrate their process for accommodating UHD changes.

The food item specifications shown in Exhibit H: Food Specifications identify the level of ingredient quality expected by the University .

Presentation of Food: Focus should be maintained at all times on the wellness and healthy presentation and preparation of the food. The following is expected in the dining operations:

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

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

Marketing: Emphasis should be put on how the dining program will be marketed. Special attention should be focused toward projecting the goals of UHD 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. The University requires that the Contractor participate in ongoing wellness activities as they develop within the campus community. A marketing plan will be required on an annual basis.

Preparation Time: Plan minimum time between kitchen production and service to the customer to ensure optimum food quality and appeal.

Service and Menu Concept: Contractor must provide service as outlined in the minimum requirements outlined below, according to the hours of operation, in all locations. Concepts will be offered consistently across all hours of operation.

Mobile Ordering: The Contractor may offer mobile ordering option in all the One Main Food Court.

Menus & Nutritional Information: Printed and digital 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 UHD’s web and mobile technological architecture.

Sustainability: The Contractor shall commit to reduce the reliance on single-use plastics in the dining locations. All locations must have a compost/food diversion program, that recycles unused food in the dining facilities.

Special Dietary Needs: In compliance with the American with Disabilities Act and other applicable state and federal legislation, the Contractor will establish and maintain a high-quality program, to accommodate students, faculty, staff, and guests of the University who have special dietary needs. The Contractor shall be enrolled in the Food Allergy Research and Education (FARE) program (https://www.foodallergy.org/) and the Contractor shall implement the FARE Pilot Guidelines for Managing Food Allergies in Higher Education.

The Contractor shall have a step-by-step process in place for accommodating students with special dietary requirements. It shall be made clear who students should contact through posted information (online and in the facilities). Following any meeting that the Contractor has with a student with special dietary needs, the meeting shall be documented and sent to the University for their records, and the Contractor shall follow up with that student within a week of their initial meeting to ensure they are getting the options they need. The Contractor shall follow up with that student monthly during that semester as well.

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 students are addressed, and all foods are properly labeled to ensure the safety of our students. Also, as new cultural populations are identified within the community it is essential that the food service provider modify their menu to ensure that the needs of these students are met.

As part of the health and wellness of the UHD students, it is essential that food options have proper labeling to indicate allergen and nutritional information.

Costs Metrics

The University of Houston–Downtown (UHD), in collaboration with Porter Khouw Consulting, seeks proposals that clearly demonstrate the respondent's ability to operate the campus dining program without financial subsidy from the University.

To achieve this, the successful bidder is encouraged to engineer a foodservice program that meets the following financial benchmarks:

· Targeted food cost at or below 35% of top line revenues

· Targeted prime cost (food + labor) at or below 85% of top line revenues

· Goal: No financial subsidy required from UHD

1. One Main Food Court Operators are encouraged to propose a menu that includes the following categories daily, plus a few rotating daily specials:

· Grill: Chicken tenders, burgers, French fries

· Pizza Station: Personal-sized pizzas (optionally branded such as Pizza Hut Express or local equivalent)

· Custom Mexican (Chipotle-style): Build-your-own bowls, burritos, and tacos with proteins, rice, beans, and toppings

· Deli: House made hot and cold subs and sandwiches and pre-wrapped subs/wraps to support grab & go and catering

· Breakfast Station: Breakfast sandwiches, tots, self-serve waffles

· Coffee/Pastry Bar: Self-serve hot beverages and pastries

· Grab & Go: In-house prepared, pre-wrapped salads, wraps, and parfaits

Respondents are encouraged to focus on predictability, consistency, and popular items daily over constant variety.

Combo Meal Strategy:

Respondents are encouraged to structure items on the menu as a combo meal to achieve blended food costs under the required 35%:

· Lunch/Dinner Example: Chicken tenders + fries + large fountain drink – for example: under $12.00

· Breakfast Example: Breakfast sandwich + tots + hot coffee – for example: under $8.00

· Coffee/Pastry Combo: Muffin or pastry + large hot coffee or cocoa – for example: under $6.00

· Grab & Go Combo: Wrap/sandwich + fountain drink – for example: under $10

Fountain drinks must be included in all combos to lower food cost and increase value perception.

Beverage Program Requirements:

· UHD has an exclusive agreement with Coca-Cola, only Coca-Cola beverage products may be sold on campus.

Pouring Rights The Contractor shall comply with any pouring rights agreement that UHD enters into during the contract term. The University currently has an exclusive pouring rights contract with Coca-Cola. The Contractor is required to purchase and serve Coca-Cola products including bottled water, isotonic, and energy drinks for the dining program. The Contractor is able to purchase these products at the Contractor’s nationally agreed upon account pricing with Coca-Cola or the University’s pricing; whichever is less. In the event the pouring rights contract vendor shall changes, the Contractor will be required to purchase and serve succeeding pouring rights vendor’s products for the dining program.

To reduce food cost and labor:

· Eliminate all bottled and canned beverages

· Implement self-serve fountain stations with 12oz, 16oz, 24oz, and 36oz cup options

· Fountain beverages could be priced under $1.75

Hot and cold beverage offerings (including lemonades, teas, iced coffee, hot chocolate, and slushies/Icees) should also be self-serve using modern equipment (e.g., grind-and-brew coffee machines, frozen drink dispensers).

Coffee Program:

UHD prefers to maintain the existing Starbucks location as a branded concept. However, the proposals may include:

· A non-branded but high-quality national or local coffee program

· The option to self-brand the coffee concept for UHD

· A full-service espresso and flavored cold drink program (e.g., refreshers) to match current Starbucks offerings All alternatives must still meet the target food and labor costs.

Retail & C-Store Strategy in One Main Food Court:

· No C-store or prepackaged items (chips, candies, energy drinks, etc.) are to be offered.

· All packaged items (e.g., cookies, muffins, sandwiches) should be made in-house to control food costs.

Self-serve pastry bins, ambient display cases, and grab-and-go stations must be incorporated for speed and efficiency.

Operating Hours:

Bidders must propose service models aligned with the following schedule:

· Weekday Core Hours: 8:00 AM – 6:00 PM (minimum)

· Extended Access: Use of self-serve and grab & go items to provide extended access (e.g., until 7:00 PM) without increasing labor

· Breakfast: Minimum service from 8:00 AM with hot breakfast sandwiches grab-and-go and hot coffee options ready by opening

Catering Services:

The selected vendor will be granted non-exclusive rights to all campus catering. Proposals should include:

· A clear strategy for supporting small to mid-size catering events (10–50 persons), focused on subs, wraps, boxed meals

· Operational alignment between catering production and grab & go prep to reduce redundancy and food cost

2. Shea Street Café and Micro Market

Description of Facilities: Located in the College of Business on the first floor, this self-service retail café serves students, faculty, and staff in that location.

Menu Profile: The Offeror is expected to offer bottled beverages, frozen/fresh to-go meals, and a variety of snacks.

Hours of Operation:

· Monday – Thursday: 6:30 a.m. – 10:00 p.m.

· Friday: 7:30 a.m. – 6:00 p.m.

· Saturday: 8:00 a.m. – 5:00 p.m.

· Sunday: Closed

3. Micro Market at the Commerce Street Building

Description of Facilities: Located in the Commerce Street Building on the first-floor lobby, this self-service retail micro-market serves the students/staff in this location.

Menu Profile: The Offeror is expected to offer a self-serve (autonomous) market with bottled beverages, frozen/fresh to-go meals, and a variety of snacks.

Hours of Operation:

· Monday – Thursday: 6:30 a.m. – 10:00 p.m.

· Friday: 7:00 a.m. – 7:00 p.m.

· Saturday – Sunday: Closed

4. Ave. C Micro-Market (W&SC) (Sports and Fitness)

Description of Facilities: Located in the Sports and Fitness Building on the first-floor lobby, this self-service retail-market serves the students/staff in this location.

Menu Profile: The Offeror is expected to offer a self-serve (autonomous) market with bottled beverages, frozen/fresh to-go meals, and a variety of snacks.

Hours of Operation:

· Monday – Thursday: 6:00 a.m. – 10:00 p.m.

· Friday: 6:00 a.m. – 7:00 p.m.

· Saturday: 8:00 a.m. – 4:00 p.m.

· Sunday: 12:00 p.m. – 4:00 p.m.

5. Summer Camps and Conferences

The Contractor may be asked to provide food services for camps and conferences hosted by the University during the summer term. Each group utilizing the University's facilities shall coordinate with both the University and the Contractor to communicate specific food service requirements. Such requirements shall include but are not limited to: the anticipated number of guests, requested menus, dietary restrictions and allergen considerations, and the scheduled dates and times of the group’s arrival.

Summer Camp & Group Sales Support: Respondents must include their capability to service pre-arranged group meal requests and summer events with streamlined operations or catering-style models.

14. General 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 any further inquiries unnecessary 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 Profile

1. 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.

3. 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 the date(s), details, circumstances, and prospects for resolution.

7. Provide a customer reference list with a minimum three (3) organizations, preferably within higher education, with which your company currently has contracts with and/or has previously provided the goods/services of equal type and scope within the past five (5) years. Reference should include the organization or company name, contact person, telephone number, a description of the contract, the length of the business relationship, and any special requirements or considerations.

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

9. Please complete and attach the Cost and Delivery Sheet

10. Please complete and attach the proposal responses.

11. Please complete and attach all mandatory forms.

12. Please complete and attach any applicable non-mandatory forms.

Transition to Contract

13. 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 Scope of Work.

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

15. 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 provided

b. Time frames to perform the identified tasks

c. List any compliance requirements and strategies for federal, state and local government regulations, insurance requirements including worker’s compensation, licenses, and permits, if any and any other regulations as appropriate.

16. 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.

17. 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?

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