Specifications include, but are not limited to: Assess the cost increases and cost decreases the University might incur if overseeing a selfoperated dining program, including, but not limited to: Management team selection, an HR program, i.e. labor pool recruitment, selection, training, and supervision, food procurement and supply chain services, menu development and management, food production systems and software, use of existing or acquiring new purpose-related stand-alone or enterprise software and equipment, smallwares and equipment, establishing a catering program, the ability to achieve Real Food Challenge© and sustainability commitments, and any other programmatic elements that may be materially impacted due to a change to self-operation . Identify and estimate the probable one-time costs of a transition to self-operated food service Assess the time needed to make an effective and efficient transition, especially relative to the current contract end date of August 31, 2021. Provide advice on alternative timing if applicable. Review recent sales and expenses to identify comparative net revenues should the University choose to self-operate. Compare to existing margins and contractor guarantees. Provide opinion as to the University‟s ability to generate the same or better.