75-20251203090633 olemiss

The University of Mississippi's Department of Facilities Planning is issuing a Request for Qualifications (RFQ) for design services to relocate the Nutrition & Hospitality Management program within the South Oxford Center (SOC). The procurement seeks a qualified design firm to provide comprehensive design and construction documents for a renovation project that will include new offices, support spaces, and an Innovation Kitchen. Key deliverables include detailed architectural and engineering plans demonstrating expertise in university building renovations and commercial food service design. Qualification submissions must be received by 1:00 p.m. (CT) on January 22, 2026, at the Office of the Director of Procurement, and must include a letter of interest, two copies of a project brochure, completed SF 330 or State of Mississippi Form M54 and M55, and supporting materials. A pre-bid conference is scheduled for January 8, 2026, at 1:30 a.m. (CT) at the John W. White Facilities Management Building, with university parking permits required for attendees. Selected firms will be notified by 5:00 p.m. on February 5, 2026, with subsequent interviews to determine the best-qualified firm for recommendation to the Board of Trustees of the State Institutions of Higher Learning.

The RFQ does not explicitly mention set-aside designations or specific restrictions on responding organizations. While the document indicates that firms may propose qualified sub-consultants, the final contract will be a single agreement between the University and the selected design firm. No information is provided about incumbent vendors or existing infrastructure requiring integration. The procurement appears to be an open competition focused on selecting a design firm with demonstrated expertise in university and commercial food service renovation projects. Although a specific budget range is not disclosed, the comprehensive nature of the project and the requirement for an Innovation Kitchen suggests a substantial investment in modernizing the Nutrition & Hospitality Management program's facilities. The emphasis on established expertise, understanding of project scope, and ability to meet an aggressive schedule suggests the University is prioritizing quality and efficiency over strictly lowest-cost selection.