Specifications include, but are not limited to: The College of Southern Nevada and Nevada State College, hereinafter referred to as the Colleges, are seeking proposals from qualified companies to provide food consulting services. The selected company will be responsible for meeting with both the College of Southern Nevada and Nevada State College to gather information, discuss requirements, determine unique aspects of the food operations at each college, and to keep both Colleges updated as to the progress related to the consulting services. The goal of this engagement is to comprehensively evaluate the current status of the food service programs and food service operations at the Colleges and for the company selected to provide recommendations for: improving efficiencies, reducing costs, managing the business relationship with the Colleges third party contracted service provider (Chartwells), and enhancing the food service programs. 1) Analyze the labor hours and rates, and the current staffing levels supporting the entire food service operation at each college and, more granularly, at each location. 2) Evaluate food pricing and determine if prices align with industry, regional, and city rates. 3) Review food portions relative to food prices. 4) Assess the use of third party food vendors (e.g. food trucks) and how the Colleges factor this into its food programs. Provide an analysis of the impact on business and provide a narrative for why it’s a beneficial or harmful practice. 5) Analyze the use of paper plates versus washing dishes in the context of cost and environmental impact (especially given the water challenges facing Southern Nevada). 6) Review of kitchen, café, and Starbucks equipment to determine if it adequately supports the intended operation, and provide feedback whether updates/upgrades are required to enhance food/dining services. 7) Based on findings, provide a detailed explanation of the benefits and challenges of insourcing food service management (i.e. self operations). Discuss the threshold for this decision, the financial impact, and current trends in higher education. 8) Review hours of operation, how hours of operation impact the feasibility of the respective food programs, and what considerations the Colleges must address if expanding service to weekends and/or evenings. 9) Review the Colleges menu mix and offer an assessment to include suggestions regarding menu changes, combo offerings versus strictly a la cart, and how altering the menu will impact financials. 10) Thorough review of current catering processes and practices and determine opportunities for improving service, adding value, and increasing revenue. 11) Evaluate snack and beverage vending, specifically product mix, locations of vending machines, should the College’s consider introducing hot food machines, and financial impact. 12) Market trends and opportunities for healthy vending choices. 13) A comprehensive discussion on industry best practices in food services with a narrative on how some or all of these may be applicable to the Colleges. 14) Food service concepts that are trending in the market and new dynamics impacting college food service post COVID.
