• Full session meals will be served up to 200 people with generous adult portions with a guaranteed 100 plate minimum • Pricing should be per person per meal with a 100-person minimum session size • Final session plate counts and dietary restrictions will be established two weeks prior to each session start date • Meals will be served family style at the scheduled meeting times • Vendor required to prepare meals onsite utilizing the SHSU University Camp commercial kitchen and equipment, portable kitchen or within a 5-mile radius of the SHSU University Camp • Vendor is responsible for cleaning and sanitizing the kitchen daily • Vendor will set tables for each meal • After each meal vendor will bus tables, wash dishes, cups and flatware using SHSU provided dishwasher and three compartment sinks • Vendor will sanitize tables after each meal • Vendor is responsible for all relevant State licenses, certifications and must conform to Texas Department of Health guidelines • Vendor will transfer prepared entrees and sides to SHSU provided proofer cabinets • SHSU staff will assist in delivering food to the tables • All meals must have a vegetarian and gluten free, and lactose free option • No peanut products may be used in any of the meals. • Accommodations for any other allergies will be handled on a case-by-case basis • Vendor will supply a variety of fresh fruits, yogurts, cereals for “breakfast bar” • Vendor will supply complete salad bar with a minimum of fresh lettuce, carrots, black olives, mushrooms, tomatoes, cucumbers, grated cheddar cheese, croutons, sunflower seeds, green peppers, and onions • Salad Bar will include a minimum of three salad dressing options • Each lunch and dinner will have a full salad bar • SHSU will supply two cold serving tables and ice for salad service • Vendor will utilize SHSU coffee/tea brewers to provide beverage service • SHSU will provide dishes, flatware, and cups • Vendor will have access to SHSU walk in cold storage 1 week prior to and during camps • The sample menu listed below is a baseline for bidding and may be adjusted for current market conditions. • All changes or substitutions to the menu must be approved by the camp director • Food quality must satisfy the camp director and be consistent with “restaurant” quality meals • SHSU will negotiate a service deposit with the vendor at least 4 weeks prior to the first session • Vendor is responsible for repairing any damaged caused to the satisfaction of the SHSU representative • Vendor will bill SHSU per session • SHSU will pay a deposit payment to the vendor no more than 25% of the total cost of the contract for upfront costs
