Food Service location in Recreation and Wellness Center

The University of Houston-Clear Lake (UHCL) has issued Request for Information (RFI) 759-25-007 seeking a food service vendor for its Campus Recreation & Wellness Center located at 2700 Bay Area Blvd in Houston, Texas. The procurement opportunity covers a food service location comprising 295 square feet of front-of-house area and 180 square feet of storage space. Vendors are required to provide innovative retail food options with an emphasis on healthy, sustainable menu items that accommodate various dietary restrictions for approximately 8,500 students across four colleges. The RFI requests detailed submissions including company overview, previous similar projects, proposed approach, sample menus, pricing structures, sustainability initiatives, and professional references. Proposed operational hours are Monday to Thursday (7 AM - 7 PM), Friday (7 AM - 6 PM), Saturday (8 AM - 6 PM), with Sunday closed. The RFI was posted on April 17, 2025, with responses due by June 3, 2025, at 3:00 PM CT, giving potential vendors approximately six weeks to prepare comprehensive proposals.

While the RFI does not explicitly outline specific set-aside designations or enterprise restrictions, it emphasizes the need for vendors capable of delivering diverse food options that reflect the cultural backgrounds of the student body. The university seeks a vendor with technological capabilities for integrated ordering and payment systems, as well as demonstrated commitment to health and safety regulations. Specific evaluation criteria are not detailed in the available documentation, but the RFI suggests a preference for vendors with experience in campus food service, ability to provide nutritionally balanced meals, and capacity to serve a diverse student population. The document does not specify a precise award value or budget range for the food service contract. Vendors will likely be evaluated on their ability to create an engaging, flexible dining experience that meets the nutritional and cultural needs of UHCL students while maintaining high standards of food quality, service, and operational efficiency.