Specifications include, but are not limited to: 1. Space ` The contractor shall have the right to operate and shall furnish all labor, food, drink (as limited by Section II, General Specifications, S. Soft Drink Beverage Procurement), and expendable supplies required to operate the following services at facilities of the University including but not limited to: McMindes Dining Facility; Memorial Union Dining, Forsyth Library basic drip coffee location (projected opening, December 2025 – August 2026) with basic grab and go premade food options, and Catering Services, Lewis Field Press Box, Gross Coliseum, Sheridan Hall, Dreiling Lobby, Victor E. Village, Moss Thorns Gallery, and Foundation Robbins Center. The food service contract provider is the exclusive caterer for the Memorial Union, Fischli-Wills Center for Student Success, and Residential Life. It is specifically understood that the University may utilize any dining area for such purposes as meeting, study hall, testing, dancing, etc. during those hours when said dining areas are closed to the public for eating purposes; provided that any requisite set-up and appropriate clean-up will be carried out by the University at no cost to the Contractor. 2. Procedure The Contractor shall operate on the Contractor’s own credit and shall furnish at the Contractor’s own expense all food items and beverage items (except as provided elsewhere in these specifications) served in the Dining Areas, Snack Areas, etc. All incoming shipments of foodstuffs or supplies shall be to the Contractor’s account, in care of the University. Under no circumstances shall shipments be made or be invoiced to the University. 3. Responsibilities The following list of responsibilities are to be considered representative rather than exhaustive. (a) Contractor’s Responsibilities (1) Contractor will comply with all federal, state, local, Kansas Board of Regents and Fort Hays State University laws, rules, policies, procedures and regulations, including but not limited to those related to food safety and employment practices. (2) Acquisition of all food and operating supplies. (3) Hiring, training, and payroll of all dining service personnel. (4) Assume responsibility for all present inventories turned over to the Contractor at the commencement of the Contract. Maintain the inventory (china, silver, glassware, flatware, trays, utensils, etc.) of these and similar items to the level at which they were accepted by the Contractor on a continuing basis so that no shortages develop to inconvenience patrons. Provide inventory to the food service oversight committee on an annual basis. Contractor will actively assist in the care and treatment of University owned facilities and property. (5) All laundry costs. (6) Provide financial information and reports monthly and as required by the University. (7) Cost of any changes or renovation of facilities or dining concepts. (8) Contractor will incorporate programs for green initiatives, recycling, organic products, etc.
