Ru RFP 9.5

COMMONWEALTH OF VIRGINIA
RADFORD UNIVERSITY
RFP # R12-006
SEPTEMBER 2011
DINING SERVICES OPERATIONS Page 1 of 71 RFP#R12-006

Procurement and Contracts
P.O. Box 6885
501 Stockton Street
Radford, VA 24142

Request for Proposals
R12-006

Dining Services Operations
Term Contract

July 27, 2011

RADFORD UNIVERSITY IS A PROUD MEMBER OF VASCUPP
(Virginia Association of State College & University Purchasing Professionals)
RADFORD UNIVERSITY AND CHARTWELLS A TRUE PARTNERSHIP
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SEPTEmbER 2011 RADFORD UNIVERSITY RFP # R12-006
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Radford University Request for Proposal Number R12-006

Table of Contents
Section Page

I. Purpose .................................................................................................................. 4

II. Background ............................................................................................................ 5

III. Statement of Needs .............................................................................................. 13

IV. Proposal Preparation and Submission Requirements ........................................ 29

V. Evaluation and Award Criteria ............................................................................. 37

VI. Reporting and Delivery ........................................................................................ 38

VII. Optional Pre-Proposal Conference/Site Visit ...................................................... 40

VIII. General Terms and Conditions ............................................................................. 41

IX. Special Terms and Conditions .............................................................................. 42

X. Method of Payment .............................................................................................. 48

XI. Pricing Schedule (Proposal) ................................................................................. 49

XII. Attachments ......................................................................................................... 50

Attachment A- 1 ........................................ Radford University Dining Services Sales Data
Attachment A- 2 ......................................... Chartwells Financial Current Contract Terms
Attachment A- 3 ................................................................... Financial Response Format
Attachment B ............................................................................ Contractors Data Sheet
Attachment C ........................................................................... Standard Contract Form
Attachment D .............. Radford University Fixed Asset Inventory by Org Dining Services
Attachment E ........................................................... Current Classified Employee Listing
Attachment F ..................................................................... RU Dining Services Brochure
Attachment G ............................................ RU Parking and Traffic Rules and Regulations
Attachment H..Beverage Contract Pricing
Attachment I ................................................................................... SWaM Participation
Attachment J .......................................................................... Snack Machine Inventory
Attachment K ................................................. Current Dining Operation Hours Summary

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Radford University Request For Proposals Number R12-006

I. PURPOSE:

A. This Request for Proposal (RFP) is for the purpose of entering into an exclusive term
contract to provide a comprehensive dining services program for the students, faculty,
staff, and guests of Radford University, hereinafter referred to as the University. The
contract will cover dining service operations at all facilities owned and operated by the
University.

B. The University dining services program must be of the highest quality possible and the
program must be managed with a maximum sensitivity to the needs and concerns of the
University community. The University places great emphasis on the quality of the food
offered through the dining services program, including intangible considerations such as
the taste, nutritional value, presentation, manner of service, variety of offerings, and
economy of price. Students, faculty and staff should be confident that they are obtaining
the best possible combination of quality, service and price.

C. The Contractor shall be expected to provide a quality of service that meets or exceeds
the quality of service currently offered and to continually improve upon the level of
service and satisfaction with the goal of increasing the number of meal plan participants.
The University welcomes changes, which will improve participation in the dining services
program and make it more appealing for all concerned.

D. The Contractor shall exemplify fiscal integrity, sound business practice, and a high level
of quality control while incorporating any improvements needed to upgrade the present
service.

E. The Contractor shall provide an onsite representative that is responsible for the overall
operation, who will take the initiative in instituting changes and trends in dining, who will
have timely and innovative ideas, who will supplement the Universitys dining experience
with retail locations that blend the nationally recognized brands with custom brands to
offer the latest food service concepts in addition to exceptional service and convenient
operating hours and who will aggressively survey the eating population and engage in
self examination to bring about new and creative programs in the University's dining
services. The Contractor, however, shall be subject to the supervision and control of the
University.

F. The University seeks a Contractor with the ability and resources to provide financial
support that will allow the University to renovate or upgrade present facilities, or fund
other initiatives during the term of the contract.

G. As an option to this Request For Proposal, Offerors are requested to include a plan to
provide full service snack food vending for the campus. The decision to include this
option in the contract remains with Radford University and shall be available for
implementation at any time during the contract period.

H. As an option to this Request For Proposal, Offerors are requested to explore the option of
developing a small dining services operation, such as a caf, for the new College of
Business and Economics (COBE) building scheduled to open Fall 2013. The decision to
include this option in the contract remains with Radford University and shall be available
for implementation at any time during the contract period.

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II. BACKGROUND:

A. Nestled in the New River Valley of the Blue Ridge Mountains in Radford, Virginia, Radford
University is student-centered and focused on providing outstanding academic programs
for its more than 9,000 students. Well known for its strong faculty/student bonds,
innovative use of technology in the learning environment and vibrant student life on a
beautiful campus, the University offers many opportunities to get involved and succeed in
and out of the classroom.

B. As stated in the Universitys Strategic Plan, 7-17, Forging a Bold New Future, the
mission of the institution is as follows:

Radford University serves the Commonwealth of Virginia and the nation through a wide
range of academic, cultural, human service, and research programs. First and foremost,
the university emphasizes teaching and learning and the process of learning in its
commitment to the development of mature, responsible, welleducated citizens. RU
develops students creative and critical thinking skills, teaches students to analyze
problems and implement solutions, helps students discover their leadership styles, and
fosters their growth as leaders. Toward these ends, the university is studentfocused and
promotes a sense of caring and of meaningful interaction among all members of the
University community. Research is viewed as a vital corollary to the teaching and
learning transaction as it sustains and enhances the ability to teach effectively. Radford
University believes in the dynamics of change and has a strong commitment to
continuous review, evaluation, and improvement in the curriculum and all aspects of the
University, so as to meet the changing needs of society.

C. In the U.S. News and World Reports 2010 Guide to Americas Best Colleges, Radford
University was named one of the nations Top Up-and-Coming Schools. The University
has continued its rise in these rankings, moving from 51
st
in 2005 to 38
th
in the 2011
rankings. The University also moved from 15
th
to 14
th
among public regional universities
in the south and has now been named one of the top 20 public regional universities in
the south for seven consecutive years. Additionally, in the past year the University was
named in the Princeton Reviews Guide to 286 Green Colleges as well as Blue Ridge
Outdoors list of the greenest colleges in the Southeastern United States.

D. Enrollment numbers, number in residence halls, etc.

Fall 2010 Total Enrollment:

Description Total
Total Enrollment (head count) 9,007
Undergraduate Degree Seeking 7,921
Graduate Degree Seeking 951
Full-Time Students 8,164
Part-Time Students 843

In-State Students 93%
Female Students 60%
Male Students 40%
Undergraduates in Radford Housing 37%

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The total dormitory space available for academic year 2010-2011 was 2,967 students.

The University faculty and staff number approximately 1,152 full-time and 216 part-time
employees.

The University currently uses an IP based point of sale system, Micros Workstation 5, to
manage transactions in Dining Services and the Cbord, CS Gold system for debit card and
identification purposes. The Universitys declining balance debit account is RU Express.

E. Dining Operations (regular semester hours are noted below; summer hours of
operation are included in Attachment K):

1. Dalton Dining Center
a. Located on the second floor of Dalton Hall.
b. Dalton Dining Center is an all you care to eat operation
c. Seating about 400 with various stations including:
1) Fresh Grille with items prepared on the grill or in the fryers.
2) Market Carvery featuring two Entrees, two Grains/Starches and two
Vegetables.
3) Menutainment, our action station where the meal is made in front
of the guest.
4) Made without Gluten Ingredients is our station with three options
for our gluten intolerant guests.
5) Trattoria with two Pasta options, one being vegetarian.
6) Hearthstone Ovens featuring our house made dough to make
Pizzas, Calzones, Garlic Knots, and Frittatas in our brick oven.
7) Sandwich Central with various Sandwich options that guests can
customize.
8) Dessert Station with fresh baked Cookies, a Soft Serve Ice Cream
machine and a variety of Pies and Cakes.
9) Also available daily are two Soup options, Salad Bar, Composed
Salads, Fresh Fruit, Waffle Maker, Coffee station and a beverage
bar with Milk, Brewed Iced Tea, Pepsi Fountain Drinks and a variety
of Juices.
d. Monday through Friday
1) Breakfast 7:00 am to 10:30 am
2) Lunch 11:00 am to 2:30 pm
3) Dinner 4:15 pm to 7:15 pm
e. Saturday and Sunday
1) Breakfast 10:30 am to 2:00 pm
f. Door Prices
1) Breakfast $ 5.79
2) Brunch/Lunch $ 8.49
3) Dinner $10.19
g. Flex Plan Rate
1) Breakfast $ 1.70
2) Brunch/Lunch $ 2.83
3) Dinner $ 3.40

2. Terrace Shops located on the second floor of Dalton Hall. Seating about 320.
a. Au Bon Pain A retail operation with options including:
1) Grab and go cooler with a variety of fresh cut Fruits, Salads, Wraps,
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Yogurts and Portion program options.
2) Made to order sandwiches with a variety of Meats, Cheeses, fresh
baked Breads, Toppings and Spreads.
3) Oatmeal bar in the mornings and then switches to a Soup station
with six different options for lunch and dinner.
4) Bottled drinks, Fountain drinks, Fresh Brewed Coffees and Hot Tea.
5) Bakers rack with Muffins, Danish, Cookies, Brownies, Cupcakes,
Scones, Bagels and Croissants.
6) Monday through Thursday 7:00 am to 8:00 pm
7) Friday 7:00 am to 3:00 pm
b. Ben & Jerrys - A retail operation with options including:
1) Over 20 different Ice Cream options, Sorbets, Smoothies, Shakes,
Sundaes, Cappachillo Coolers and packaged Chocolate Treats.
c. Sbarro A retail operation with options including:
1) Fresh baked Pizzas, Strombolis, Garlic knots and Breadsticks
2) Pastas, Chicken Wings, Meatballs, Salads, Desserts and Fountain
Sodas are also available.
d. Wendys A retail operation with options including:
1) Made to Order Burgers, Chicken Sandwiches, Fish Sandwiches and
Wraps
2) Chicken Nuggets, Salads, Stuffed Baked Potatoes, Chili, French
Fries, Frosties and more.
5) Saturday 12:00 pm to 7:00 pm

3. Bonnie Shops located in the Hurlburt Center. Seating about 220 in the main food
court area and about 20 in Starbucks.
a. Chick-fil-A A retail operation with options including:
1) Breakfast options with Chick-n Minis, Chicken Biscuit, Egg Biscuit
(with Sausage or Bacon), Hashbrowns and Yogurt Parfait
2) Lunch/Dinner options with Grilled Chicken Sandwiches, Crispy
Chicken Sandwiches, Spicy Chicken Sandwiches, Chicken Nuggets
and Waffle Fries.
3) Grab and Go Cooler with Chicken Salad Sandwiches, Fresh Fruit
Cups, Cole Slaw, Chicken Wraps, Salads, Brownies and Yogurt
Parfait.
4) Monday through Thursday 7:30 am to 12:00 am
5) Friday 7:30 am to 1:00 am
b. Olo Sushi A retail operation with options including:
1) Various Sushi options, Edamame and Seaweed Salad
2) Monday through Friday 9:00 am to 7:00 pm
3) Saturday 12:00 pm to 1:00 am
4) Sunday 12:00 pm to 12:00 am
c. Salsaritas - A retail operation with options including:
1) Made to Order Tacos, Burritos, Quesadillas, Enchiladas and Salads.
2) Side items include Rice, Black Beans, Refried Beans and Chips with
Salsas, Queso or Guacamole.
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4) Saturday 12:00 pm to 1:00 am
d. Starbucks A retail operation with options including:
1) Brewed Coffees, Espresso Drinks, Hot Chocolates, Frappuccinos,
Smoothies, Tazo Iced Teas and Hot Teas.
2) Oatmeal and bakery items such as Scones, Cupcakes, Croissants,
Coffee Cake, Cookies, Mini Treats and more.
4) Saturday 9:00 am to 10:00 pm
5) Sunday 10:00 am to 10:00 pm
e. Wild Greens - A retail operation with options including:
1) Build Your Own Salad, Flatbread Wraps or Signature Salads with
different greens, meats, vegetables, toppings and 20 different salad
dressing options.
2) Soup of the Day, Fresh Baked Rolls, Hand Fruit and Chips.
3) Grab and Go Cooler with Fresh Cut Fruit, Sandwiches, Pre-Made
Salads and Seasonal Side Items.
5) Saturday 11:00 am to 9:00 pm

4. Au Bon Pain Coffee Caf
a. Located in the Library on the third floor.
b. Caf with the following options:
1) Grab and Go Wraps, Sandwiches and Salads.
2) Brewed Coffee, Lattes, Soups, Chips and Hand Fruit.
3) Monday through Thursday 8:00 am to 12:00 am
5) Sunday 1:00 pm to 5:00 pm

5. New River Grille House
a. Located on the bottom floor of Muse Hall.
b. Lunch seats 275 people as an all you care to eat operation with the
following options:
1) Two Main Entrees, three Side Items, one Vegetarian Entre, Salad
Bar, Soup, Baked Bread, Dessert and Ice Cream.
c. Dinner seats 124 people as an upscale restaurant with the following options:
1) Guests choose one of our seven Entrees and their meal includes
unlimited beverage refills, unlimited salad bar or homemade soup,
fresh homemade bread and choice between two desserts.
2) Entrees change seasonally and as needed. Entrees include chicken,
steak, pasta, seafood, vegetarian, and a healthy option.
d. Monday through Friday
1) Lunch 11:00 am to 2:00 pm
e. Door Prices
1) Lunch $ 8.49
2) Dinner $16.89
f. Flex Plan Rate
1) Lunch $ 2.83
2) Dinner $ 8.45

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6. Other Areas of Service, Changes, and Exclusions:

a. Catering is located on the main floor of Dalton Hall. Catering uses the
following locations, depending on the type of event: Muse Banquet
Room (up to 500), Covington Center (up to 200 for receptions, up to 120
seated), Cook Hall (up to 150), and the Dedmon Center, which is the
athletic center (large groups up to 1000). Heth Hall & Hurlbert Student
Center include meeting areas of various sizes (from 25 up to
150). Additionally, the Selu Conservancy includes the Lodge (up to 50)
and the Barn (up to 100). Other areas may be used from time to time as
appropriate. All areas are served from Dalton Dining Center except Muse
Banquet Room, which is served by the New River Grille House in Muse
Hall. This RFP encompasses the Catering operation.

1) Catering History:

Period Number of Functions Total Income
2008-2009 904 $442,408
2009-2010 950 $393,592
2010-2011
(to date)
975 $347,606

b. Snack Vending: Radford University owns, operates, and maintains forty-
one (41) snack food vending machines on the Radford University
campus. All snack food machines are currently visited and stocked on a
daily basis Monday through Friday between the hours of 8 a.m. and 5
p.m. when classes are in session. All snack food machines are owned by
the university and include CBord IP readers allowing purchases using the
RU Express debit account. Snack Vending is included in this RFP as an
optional component. Cold beverages are provided by a separate
exclusive contract and would not be a part of this option (see below).

1) The following table provides a summary of Snack Food Vending
sales for the past three years:

Period Cash/CoinSales RUExpressSales TotalSales
2008-2009 $78,764.30 $82,510.03 $161,274.33
2009-2010 $66,222.64 $74,650.65 $140,873.29
2010-2011 $73,049.48 $81,009.95 $154,059.43

c. Changes in Operations. Prior to Fall Semester 2011, Ben & Jerrys will
be replaced by Pinkberrys Frozen Yogurt and Sbarros Pizza will be
replaced by Papa Johns Pizza. Additionally, Olo Sushi will move from
the Bonnie Shops to the Terrace Shops in Dalton Hall.

d. Concessions Contract (Exclusion). In August 2010, the University
awarded a 5-year contract with two renewable 1-year terms for the
provision of concession services for events held in Radford University
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athletic facilities and fields. This RFP will not cover these concession
services.

e. Beverage Contract (Exclusion). Effective August 1, 2011, the
University awarded a 10-year exclusive beverage contract to Coca-Cola
Bottling Company Consolidated (CCBCC). The beverage contract applies
to all food outlets and food service operations, including all contracted
dining service operations. The Contractor shall be required to honor the
exclusive beverage rights agreement, and to purchase approved cups
from Coca-Cola for dispensing of post mix products at the University as
long as prices are reasonable. The beverage contract also requires
Coca-Cola to provide products at the prices set forth in Attachment H.
The Contractor is required to purchase directly from CCBCC at the
Radford University contract prices.

f. COBE: Option for Caf at College of Business and Economics (COBE)
Building:

As part of this RFP, Radford University desires to explore the option of
developing a small dining service operation in the new College of
Business & Economics (COBE) Building. Currently, the Universitys
concept is for a small Cafe type of operation that will provide some level
of access to soups, sandwiches, salads, and beverages (i.e., fresh coffee
and fountain drinks).

The new COBE Building will include 472 square foot of shell space for the
operation of the Caf with 297 square foot of storage space. The shell
space will be adjacent to a 1,800 square foot Student Lounge on the first
floor of the COBE Building. The floor finish in the Caf is slate and in the
storage space quarry tile. Both spaces have gypsum board walls and
acoustical ceilings with basic lighting.
Background; The College of Business and Economics (COBE) awards 20
percent of undergraduate and 12 percent of graduate degrees conferred
annually by RU. The College serves about 1,550 undergraduate and 70
graduate students and awards about 375 bachelors and 40 MBA degrees
each year.
The new building will allow, for the first time, all the business faculty and
business-related research facilities to be located in a single building and
will serve as a showcase building for the University and its nationally
recognized business programs.
RUs 7-17 Strategic Plan; Goal 4.3 clearly identifies the need and
importance of this new facility. One measure for this goal
states: ensuring that all programs, all colleges and new initiatives, have
adequate facilities, including but not limited to new classroom buildings,
state-or-the-art laboratory facilities, and the construction of a new
building for the College of Business and Economics
The project is a 116,643 square foot 21st Century state of the art facility
that coveys the corporate professionalism and quality of the College of
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Business and Economics and University programs. Desirable design
characteristics for the building include ample formal and informal space
for students and faculty engagement, environmental sensitivity, and
congruence with surrounding structures while taking advantage of the
surrounding landscape. It is desirable that the design feature of the
buildings main entry open into a multi-level atrium.
The new facility will be outfitted with the latest in educational
technologies including smart classrooms, state-of-the-art laboratories
and research space all designed to provide the best simulation of real-
world business concepts and applications. Student and faculty
engagement areas are to include a specialized Wall Street trading
room, computer labs, student meeting rooms and open areas for
students to interact between classes. Classrooms will be structured
using a variety of formats including seminar case study rooms, distance
learning rooms, collaborative learning pods and auditoriums.

F. Radford University Dining Services Meal Plans: The University currently offers six
(6) student meal plans during the regular academic year. Meal plans are mandatory for
on-campus students. Meal plans are designed to ensure that a student gets a specific
number of meals every week (except for the Flex and Flex Jr. Plans). Each time the meal
plan is used at Dalton Dining Center or New River Grille House, one meal is subtracted
from the specified weekly allowance (except for the Flex and Flex Jr. Plans). Food Dollars
can be used at all dining services locations. Food Dollars are also good in all vending
machines. Please see explanation of meal plans listed below (applicable summer plan
costs are prorated to students based on weeks, weekly contract rates differ slightly for
summer meal plans).

1. Meal Plan Options - See 2010-2011 Dining Services brochure (reference
Attachment F, rates shown below are for 2011-12).

a. Meal Plans for Students Living On Campus.

1) Flex Plan
Cost per semester $1,684 (weekly contract rate $104.60 per
student).

This plan provides students with $512 in Flex Dollars and $30 in
Vending Dollars each semester. Flex Dollars receive a 50%
discount off the total purchase at any of the campus retail dining
locations. Flex Dollars may also be spent at the Dalton Dining
Center with up to a 70% discount off the regular door rates.

Flex Plan Meal Discounts
Meal Door Rate Flex Plan Rate
Breakfast $5.79 $1.70
Lunch/Brunch 8.49 2.83
Dinner/Late Dinner 10.19 3.40

Because the Flex Plan offers a specified amount of Flex Dollars
per semester, it is possible to run out of Flex Dollars before the
semester is over. Unlike the standard meal plans, the Flex Plan
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does not guarantee a specified number of meals per week
throughout the semester.

2) 19 Meal Plan
Current cost per semester $1,736 (weekly contract rate $96.65
per student).

This meal plan allows students to eat all 19 of the 19 meals
served per week. It also includes $150 in Food Dollars each
semester.

3) 15 Meal Plan
Current cost per semester $1,690 (weekly contract rate $94.03
per student).

This meal plan is designed to allow students to eat any 15 of the
19 meals served per week and includes $150 in Food Dollars per
semester.

b. Meal Plans for Students Living Off Campus.
Although off-campus students are not required to purchase a meal plan,
they are encouraged to consider the value and convenience meal plans
have to offer. Students living off campus may choose from the on-
campus meal plans or the following additional options.

1) 90 Meal Plan
Current cost per semester $588 (weekly contract rate $38.02
per student).

This meal plan allows students to choose any 90 meals served
per semester in Dalton Dining Center and New River Grille
House, or purchase meals from the any of the retail locations
(up to a $6.60 value per meal). This plan does not include Food
Dollars.

2) 65 Meal Plan
per student).

This meal plan allows students to choose any 65 meals served
per semester in Dalton Dining Center and New River Grille
House, or purchase meals from any of the retail locations (up to
a $6.60 value per meal). This plan does not include Food Dollars.

3) Flex Jr.
per student).

This meal plan provides students with $295 Flex Dollars each
semester. All discounts are the same as for the RU Flex Plan.

Note: All balances remaining in any student meal plan do not carry over
into succeeding periods (i.e., Flex, 90 and 65 balances do not carry
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forward into next semester and the 19 and 15 Meal Plan meals do not
carry forward into the next weekly cycle).

c. Faculty/Staff Meal Plan.

Faculty and staff may purchase a meal plan, which allows for convenient
use in any Dining Services location. This meal plan may be purchased
by cash, check or payroll deduction.

Faculty/Staff 25 Meal Plan
Current cost is $140 (meals transfer from semester to semester).

This meal plan allows employees to choose any 25 meals served
in Dalton Dining Center and New River Grille House (except
dinner), or purchase meals from any of the retail locations (up to
a $6.60 value per meal). This plan does not include Food
Dollars.

G. Growth Opportunities:

1. Conferences Services. The University actively markets and recruits programs
to the campus. The Office of Conference Services will work with the Contractor
to provide dining services for any programs using campus housing and facilities.
All price quotes and billing will be handled through the University and paid by the
University to the dining services contractor. The dining services' responsibility is
to develop a menu cycle reasonably priced and then offer a high-end upgrade for
groups with larger budgets or more adult tastes. On occasion, banquet and other
extraordinary catering opportunities will occur for these programs.

H. Participation in State Procurement Transactions by Small Businesses and
Businesses Owned by Women and Minorities:

1. It is the policy of the Commonwealth of Virginia to contribute to the
establishment, preservation and strengthening of small businesses, businesses
owned by women and minorities and to encourage their participation in state
procurement activities. The Commonwealth encourages contractors to provide
for the participation of small businesses and businesses owned by women and
minorities through partnerships, joint ventures, subcontracts and other
contractual opportunities. Submission of a report of past efforts to utilize the
goods and services of such businesses and plans for involvement of this contract
are required. By submitting a proposal, Offerors certify that all information
provided in response to this RFP is true and accurate. Failure to provide
information required by this RFP will ultimately result in rejection of the proposal.

III. STATEMENT OF NEEDS: In addition to meeting the requirements described in Section I, the
Contractor shall be responsible for:

A. General Requirements:

1. The Contractor shall manage the Universitys Dining Services operation in a
professional manner, providing the highest caliber of dining services for Radford
University, at all locations specified in Section II.E., and any new retail locations
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jointly agreed by the University and the Contractor to be added under this
contract.

2. The Contractor shall provide for all supervision, labor (through reimbursement
for existing University employees and the hiring of new contractor employees),
materials, incidentals, insurance, and resources to manage and operate the
Universitys Dining Services operation, including the Meal Plan Program, Retail
Operations, and Catering.

3. The Contractor shall be an independent contractor under the appropriate
Internal Revenue Service guidelines whereby no employer-employee relationship
shall exist.

4. At all times, the goals and plans developed for the Dining Services Operations
shall be consistent with the mission and philosophy of Radford University.

5. The Contractor shall honor all contractual catering and dining commitments in
existence for any part of the 2012-2013 fiscal year.

6. The Contractor may propose changes to the meal plan structure, menus, and
branded concepts. Approval of these changes shall remain with the University.

7. The Contractor may propose changes in prices, hours of operation, and policies.
Approval of these changes shall remain with the University.

8. The Contractor shall implement procurement, production, and financial systems
that will provide accurate and timely information to effectively manage the dining
operation.

9. The Contractor shall work with the Athletics Department to ensure the dining
program is meeting the needs of the student athletes.

10. The Contractor shall market and promote its services throughout the University
community. The University reserves the right to review and approve promotional
materials before they are released.

11. The Contractor shall cooperate with the University in considering possible
programming and alternative uses for dining facilities during and after normal
hours of operation, in order to enhance the social and cultural events available to
the Universitys students.

12. The University is currently being provided with nationally branded concepts and
desires to continue utilizing such national brands. The Contractor shall include
nationally branded concepts, as appropriate, in its proposal along with
documented proof of applicable licensee agreements. The Contractor shall be
responsible for any royalties and/or commissions due the branded concept and
must comply with the established licensee agreements.

B. Food Purchasing and Production Requirements:

1. All food and supplies purchased shall be in conformity with minimum standards
of federal and state specifications.

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2. Authorized representatives of the University shall have the right to inspect the
Contractors inventory and invoices periodically to ensure that minimum grading
specifications are being met.

3. Beef and veal shall be USDA choice; pork, lamb and poultry, USDA grade A.

4. All meat and meat products must be sound and sanitary on delivery. They shall
be free of objectionable odors, or other signs of deterioration. No preservatives,
tenderizers, or coloring agents may be added to any fresh meat or fresh meat
products.

5. Fresh Eggs shall be USDA grade A.

6. Frozen fish shall be a nationally distributed brand, packed in accordance with the
standards of the U.S. Department of Interior.

7. Fresh Fruits and Vegetables shall be USDA Grade A.

8. Processed fruits, juices, and vegetables shall be USDA Grade A Fancy (lower
grades acceptable when form and appearance are not a factor.)

9. Dairy products and cheese shall be USDA Grade A.

10. Other grocery and condiment items are to be products that are acceptable
through wide usage.

11. High fiber, whole grain breads shall be offered on a daily basis, both as part of
entrees, and as a regular item in the line service of the food units.

12. The Contractor shall take into consideration the Universitys wishes regarding
brand preferences, use of state products, and local vendors where costs are not
significantly increased.

13. The Contractor shall not use imitation or artificial based food items without the
prior approval of the University. Examples of such items include, but are not
limited to, imitation sour cream and other dairy substitutes, artificial sweeteners,
and meat substitutes such as textured vegetable protein.

14. The University maintains the right to have an exclusive beverage contract. The
contractor must comply with the conditions of this contract when purchasing all
beverage products.

C. Food Preparation, Serving, and Display Requirements:

1. All food items shall be prepared following standard industry nutritional
guidelines.

2. The Contractor shall utilize standard industry best practices to ensure all hot
foods reach the customer hot and all cold foods are served cold.

3. Serving lines shall be well stocked throughout the entire service period. The last
customer is to be offered the same range of choice as the first.

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4. Display and serving areas shall be clean, sanitary, orderly and attractive at all
times. Contractors personnel shall ensure this by pre-meal inspections and
frequent visits to these areas throughout the meal period with particular
attention to peak feeding periods.

5. Any food appearing discolored, unappealing or not in a proper state of freshness
shall not be served. Leftover food items which cannot be maintained at the
original level of freshness as when first served shall not be used.

6. Often times a product may be of appropriate quality when initially presented but
due to a lack of attention to detail, the quality can be compromised. An example
of this is washed lettuce that is presented too wet in a bowl that does not drain.
The Contractor shall pay particular attention to the presentation of food and the
use of appropriate wares to facilitate a quality presentation and product.

7. All food shall be garnished for attractive presentation whenever possible.

8. All bakery items that can be baked on the campus shall be whenever possible.

9. The Contractor shall have and utilize a standard recipe service. Cooks and
bakers shall be required to follow standardized recipes for all production items.

10. The Contractor shall provide a variety of programs and special dinners for
students at no additional charge. These programs shall range from holiday
dinners to special theme dinners, complete with decorations, and music
suitable to the occasion. These shall occur a minimum of six times during each
semester. These meals shall be served and adequately promoted to encourage
maximum student participation. These dinners are held predominantly in Dalton
Dining Center, however, the Contractor shall also hold events in other venues
such as New River Grille House.

11. Premium meals shall be served once each month during the academic year.
Premium meals shall be rotated between Tuesday, Wednesday, and Thursday
and offer variety, excitement, and a festive environment, which is important in
breaking boredom.

12. Special diets for students shall be provided at no additional charge when
prescribed and approved, in writing, by a medical doctor. The Contractor is not
required to deliver such meals. Nutritional counseling shall be available upon
request. The Contractor's registered dietitian(s) shall be available for programs
and assistance to Dining Services as required.

13. Nutritional and eye-appealing menus shall be provided and posted each day.

14. Daily and weekly menus shall be prominently posted in the kitchens and in the
dining rooms and shall be made available to the residence halls, campus cable
television, dining services web page, the student newspaper and voice mail.

15. One month (30 days) prior to the beginning of the fall, spring, and summer
sessions, the Contractor shall submit a minimum four-week (4) cycle menu for
Dalton Dining Center and New River Grille House, as well as menus for the cash
facilities, to the University for approval. Particular attention shall be directed to
weekend menus, which will not consist of leftovers and convenience items.
16

16. Prices of products sold for cash shall be no higher than the average for similar
products in the prevailing surrounding area market. The Contractor must
perform an annual price survey comparing the retail price of all products to at
least three local merchants to justify the prices proposed for products sold on
campus.

17. There shall be a defined vegetarian option at Dalton Dining Center for each
meal, along with vegetarian beverages. All other locations must have
vegetarian/vegan options also.

D. Catering Requirements:

1. The Contractor shall provide a food catering program to include service for
University-approved functions such as receptions, conferences or other special
events as requested by the University. The catering program shall be operated
in a professional manner and reflect the diverse needs of students, faculty, staff
and administration in its service and menu.

2. The Contractor shall provide a sufficient number of qualified and trained staff to
service the events, take and process catering orders, respond to inquiries and
handle all aspects of a superior quality catering program.

3. The Contractor shall have first right of refusal to provide food and beverages for
University sponsored events held on University owned or leased property, or
within 30 miles of the Universitys campus, except when the total cost of food
and beverages is less than $100. In all other locations, the University may select
any catering firm. The University also reserves the right to use other catering
firms when the Contractor is unable to provide the needed service due to cost,
location, or personnel considerations. All requests for such services must first be
presented to the Director of Dining Services prior to seeking an outside source.
The Contractor shall provide ample notice to the University when it is unable to
provide needed services.

4. Non-University groups must utilize the services of the Contractor for catered or
special events held on University owned or leased property. Exceptions must be
approved by the Vice President for Finance & Administration.

5. The Contractor shall obtain prior approval to compete for catering services
provided to organizations and individuals not affiliated with the University
(except as noted in III.D.4. above). University events are to be given priority
over non-university events.

6. Catered services and menus shall be comparable to or better than those
currently in effect. Complete catering guide and price lists shall be mutually
approved. Within thirty (30) days of the contract award, and annually
thereafter, the Contractor shall submit a catering catalog or guide, including
selection, procedures and prices, to the University for approval. Options shall
include a self-pickup and return option.

7. Room Rentals shall be paid by the parties using the facilities directly to the
facility. The Contractor shall work closely with the University staff to ensure that
17

all parties have made the necessary arrangements for room reservations and
that the rooms are available.

8. The Contractor shall be responsible for the control of admission of guests and
collection of tickets for catered events where required.

9. The Contractor shall be responsible for billing and collection of billings. All billing
and collection procedures shall be approved by the University prior to the start of
the Contract.

10. Alcoholic beverages may be served in locations and at functions deemed
appropriate by the Office of the President or designated representative.

11. The Contractor shall be responsible for obtaining and holding all Alcoholic
Beverage Control (ABC) licenses required for the sale and distribution of alcohol
in University facilities, on the grounds and for off-premises catering. The
Contractor shall comply with all federal, state, and local regulations governing
the serving of alcohol.

E. Sanitation Requirements:

1. The Contractor shall meet or exceed all applicable federal, state, and/or local
food service sanitation requirements. . Receipt of any critical violations during a
visit by the Virginia Department of Health Inspector shall be corrected during the
inspection. A copy of all Health Department inspection reports shall be provided
to the designated University representative immediately following their receipt by
the Contractor.

2. Housekeeping and sanitation programs shall be of the highest possible levels at
all times. The Contractor shall provide daily housekeeping, cleaning,
maintenance, sanitation service, and cleaning supplies for all dining service
facilities and equipment used by the Contractor. This shall include, but not be
limited to, receiving and storage areas, kitchens, refrigerators, freezers, dining
and service areas, exhaust hoods, exhaust grills, grease traps, dishwashers,
conveyors, employee restrooms, trash and garbage areas, and interior windows
and doors. Grease collection and removal shall be the responsibility of the
Contractor.

3. Inspection and specialized cleaning of exhaust systems, hood surfaces, filters,
plenums, ducts, fans and roof mounted coverings shall be managed by the
University Safety Office. It is expected that these services shall be contracted to
a professional cleaning service specializing in these areas and will be charged to
the Contractor. Certification of cleaning must be prominently displayed on the
hood surfaces.

4. During the hours that food service is provided, tables are to be bussed and/or
cleaned promptly, and trash receptacles are to be emptied as required to provide
for an attractive and clean facility. Contractor shall also be responsible for floor
trash, sweeping, mopping, vacuuming, straightening of furniture, and spot
mopping of these dining areas. Any spillage or soil shall be removed promptly
from counters, steam table pans, general serving and dining areas, and floors.

18

5. Managerial and mid-level supervisory personnel shall have Serve-Safe
Certification. An on-site trainer for Serve-Safe is required.

6. All Contractor employees shall be instructed by the Contractor in the following
areas:

a. service and display methods
b. sanitation standards
c. dress (uniform) and identification
d. personal habits and hygiene
e. cleaning procedures

F. Facilities, Utilities, Equipment, and Maintenance:

1. The University shall provide all necessary capital equipment (costing $5,000 or
more per item) and facilities for the use of the Contractor. Such equipment and
facilities shall include all kitchens, dining rooms, furnishings, and all other dining
room and kitchen equipment owned by the University for use in the locations,
adequate sanitary toilet facilities for the Contractors employees, and adequate
office space with suitable desks, chairs, and filing cabinets. The Contractor shall
be responsible for the purchase and maintenance of all other office furnishings,
equipment and decor.

2. The University shall provide all utilities to the spaces used by the Contractor,
including lights, heat, air conditioning, water and sewerage. The University shall
not guarantee an uninterrupted supply of water, steam, electricity, gas, air
conditioning, or heat. However it shall be diligent in restoring service following
an interruption. The University shall not be liable for any product loss which may
result from the failure of any such utility services, nor shall they be responsible
for short-term purchases such as ice if the refrigeration fails because of utility
failure.

3. The Contractor shall agree to exercise care to keep usage of these utilities at a
minimum by complying with University, State, and Federal energy conservation
practices, regulations and policies, and shall agree to mutually cooperate in the
conservation of energy and controlling of costs. This includes shutting down
electrical and gas appliances whenever they are not in use for dining service
operations.

4. The University reserves the right to charge the Contractor for excessive utilities
usage based on historical consumption. The University and Contractor will
exercise good faith negotiations to resolve concerns surrounding excessive utility
usage.

5. The University shall provide the Contractor with access to telephone and network
services but the Contractor shall be responsible for all costs associated with such
service including installation, monthly equipment charges, and local and long
distance charges. The Contractor shall reimburse the University for any costs
incurred by the University on behalf of the Contractor in the provision of access
to telephone service or network services.

6. The Contractor shall be responsible for the equipment rental and related charges
19

for the debit card system used in the Dining Services Operations. The University
shall be responsible for the photo identification card program. The Contractor
must be ready, willing, and able to integrate with the University system.
Monetary responsibility for any new integration shall be arrived at through good
faith negotiations at the appropriate time. The Card System equipment and
related charges for the dining operations were approximately $28,000 for 2010-
11.

7. The University shall be responsible for the purchase of additional capital
equipment (costing $5,000 or more per item) and shall make or authorize the
repair and replacement of worn, damaged, or malfunctioning capital equipment.
The Contractor shall be responsible for furnishing necessary specifications and
advising the University of such required purchases, repairs, and replacements,
but the University retains the right of final determination regarding the repair or
replacement of equipment. Capital equipment replacement shall be coordinated
with Facilities Management. The University shall require the Contractor to repair
or replace at the Contractors expense, any capital equipment that is worn,
damaged, or malfunctioning due to the negligence of the Contractor or its
employees. At the expiration of the contract, the Contractor must surrender all
facilities and capital equipment to the University in as good of condition as said
items were at commencement of the contract, ordinary wear and tear excepted.

8. The University shall be responsible for the repair and/or replacement of all
permanent facilities, including painting on a regular schedule, fixtures, plumbing,
electrical, dining area furnishings, and drapes/blinds.

9. Any additions or alterations to the building or permanently affixed structures
require the issuance and approval of an internal building permit through Facilities
Planning & Construction.

10. At the inception of the contract, the Contractor shall be provided an inventory of
all equipment furnished by the University for the Contractors use. Annually, an
equipment inventory shall be conducted by the Contractor and certified to the
University within thirty (30) working days of the Universitys written notice to
the Contractor. The University retains the right to verify and audit the
Contractors equipment inventory as deemed necessary. Any missing equipment
that has not been located within ninety (90) days of the completion of the
inventory shall be the responsibility of the Contractor and the Contractor shall be
invoiced for the equipment. A joint inventory of equipment shall be taken and
certified prior to the end of the contract.

11. The Contractor shall provide an adequate initial inventory level of expendable
equipment items such as china, silverware, glassware, serving trays, salt and
pepper shakers, pots, pans, and kitchenware. The Contractor must maintain the
inventory levels at its expense, new items or increased inventory level
requirements shall be the Contractors responsibility. Any of these items in the
Universitys custody shall be made available for a negotiated sale to the
Contractor.

12. The Contractor shall provide such trucks, vans, or other vehicles required for the
conduct of its business and shall be responsible for gas, oil, repairs,
maintenance, and insurance as required by Virginia State law. Vehicles must be
20

kept in good working condition and their appearance shall reflect favorably on
the University and the Contractor.

13. The Contractor shall provide property and casualty insurance covering the
Contractors equipment and other personal property. The University shall
provide property and casualty insurance, under the University policy, covering
buildings, fixtures and equipment owned by the University.

14. The Contractor must consult with and obtain permission from a designated
University representative prior to the disposition or declaration as surplus or
removal from campus any equipment owned by the University.

15. University owned equipment shall not be used, loaned or rented to a third party
except with special permission of the University. The Contractor shall not,
without consent of the University, move University equipment between operating
units or rearrange any facilities equipment. Contractor shall not produce, store
or use University facilities, equipment and/or inventories for other company-
owned or contract operations without the consent of the University.

16. No alterations shall be made on the premises without the written consent of the
University. No signs, advertisements, or notices of any kind shall be painted,
inscribed on, affixed to any part of the premises or any part of the building until
said signs, advertisements, or notices are submitted to the University and
approved, in writing, by the University.

17. The Contractor shall not do or permit anything to be done on said premises, nor
bring or keep on the premises anything which would in any way increase any
insurance rate of premium on the buildings and operations of the University, or
which would constitute a nuisance or create a dangerous or hazardous condition.

18. The Contractor shall make available and assume monetary responsibility for the
services of any architect or other qualified persons to assist in developing plans
to renovate food service preparation and serving areas when such renovation is
feasible, and agreed upon by the University. No renovation work may be
completed without the prior consent and participation of the University.

19. The University reserves the right to use its dining halls and food facilities at other
than mealtime for special activities and/or meetings. When such
activities/meetings occur, the area(s) shall be cleaned and rearranged after each
use in order to return the area(s) to the condition existing prior to the
activity/meeting. The Contractor, with University approval, can set reasonable
rates to provide service for proper cleaning of the facility after such events.

20. The Universitys representative may make periodic inspections of the facilities
and equipment at any time to determine conformity with this contract.

21. Upon expiration or termination of the contract, inventories of food products and
expendable supplies, owned by the Contractor, shall be made available for
negotiated purchase by the University or its new contractor, at current fair
market prices.

22. The Contractor is responsible for control of keys obtained from the University,
and for the security of the keys, and the areas that they access. The Contractor
21

shall immediately report all facts relating to the loss of keys, or losses resulting
from breaches in security. Contractor shall be responsible for the costs of re-
keying if key security is compromised due to an act or omission of the
Contractor, its employees, or its agents. The University shall absorb the costs of
re-keying and changing of lock cylinders for routine wear and tear.

23. Fire extinguisher systems shall remain the responsibility of the University except
for the obligation of the Contractor to report equipment that needs maintenance.
This includes the semi-annual inspection of the exhaust hood and cooking
surface protection equipment, including the replacement, when necessary, of
fusible links, the inspection of portable fire extinguishers, and the recharging of
such extinguishers and cylinders as may be required.

24. Waste Removal shall be performed by the University from designated collection
sites. It is the Contractors responsibility to move all waste to these collection
areas. The Contractor shall be required to rent, at its own expense, any
additional trash storage/collection devices such as dumpsters as business may
require. The Contractor must participate in the Universitys recycling efforts and
segregate items to be recycled.

25. The Contractor shall contract for its own laundry services except to the extent
that the existing washing machines and dryers provided and serviced by the
University may be useful.

G. Personnel Requirements:

1. The Contractor shall maintain an adequate staff at all times to ensure a high
quality food service operation. This includes expert personnel for administration,
meal planning, purchasing, equipment consulting, and production and service
supervision.

2. The University views the Contractors management team as part of the
Universitys administrative team. As such, the University expects personnel
experienced and knowledgeable in the conduct of college and university dining
service programs. The University reserves the right to review the Contractors
selection of resident director and managers. Top management staff shall not be
changed more than once per year unless mutually agreed, and then not without
thirty (30) days notice and a replacement selection which is acceptable to the
University.

3. Management positions shall not remain unfilled for a period to exceed thirty
days. The University reserves the right to have the Contractor change his
resident director and managers at its sole discretion.

4. The University reserves the right to require the assignment of personnel to
particular functions, or to prohibit the assignment of personnel to functions as
deemed appropriate by the University. The University reserves the right to
require the removal of any employee deemed unacceptable to the University.

5. During the Universitys evaluation of proposals submitted by interested
Contractors, the University reserves the right to require that Contractors, whose
proposals are deemed to be under final consideration, present their candidates
for any or all of the administrative staff positions.
22

6. The Contractor shall provide district and regional management staff, made
known to the University by name, to routinely review and inspect operations,
personally fill staff vacancies if necessary, consult with the University on current
and future dining service programs, and to act with full authority on the
Contractors behalf in any and all matters pertaining to the specifications of this
proposal.

7. Contractors are cautioned that a rigid, centralized, management concept, which
defers its decisions to a regional or national office shall not be accepted by the
University.

8. The University reserves the right to supervise and monitor all aspects of the
Dining Services operation with respect to variety, quality, and quantity of food
served; methods of preparation and service; opening and closing hours; and in
the general categories of safety, sanitation, and maintenance of food service
standards, each of which shall be conducted by the Contractor in a manner
satisfactory to the University.

9. The University reserves the right to participate in the annual review and
evaluation of the on-site representative.

10. All authorized representatives of the University shall have full right of access to
all preparation areas and service areas at any reasonable times.

11. The University proposes that all management and regular employees of the
existing Contractor be provided the opportunity, should they choose to do so, to
transfer to the new Contractors payroll at their current salary and benefit levels.

12. Current University classified employees employed in the Dining Services
operation shall also have the option to become employees of the Contractor.
Any classified employee who wishes to remain a University employee shall have
the right to remain as a University employee, be paid in accordance with the
University employees compensation plan, have all the benefits and rights
applicable to University employment, and continue to be subject to the
Standards of Conduct and Performance, as well as the Universitys right to make
transfers, reassignments, or reclassifications to meet its changing operation
needs. (See Attachment E for current classified employee information).

13. The Contractor shall agree to pay all personnel payroll costs (wages, salaries,
fringe benefits, Social Security, unemployment and workmans compensation and
other taxes as appropriate). Within a mutually acceptable time period after
receipt of payroll information from the University, the Contractor shall reimburse
the University for the salaries and fringe benefit payments made to University
classified employees employed in the Dining Services operation.

14. The University requires that the Contractor match as nearly as possible (or
exceed) the benefit and employment practices and policies established in the
current contract. The Contractor shall propose transition procedures for
assuming or compensating employees for accumulated sick leave, accrued
vacation, seniority status, and other benefits which might be lost as a result of
the switch from one contractor to another. Contractor shall submit a complete
compensation package for its current employees, including fringe benefits, and
23

describe how retirement and leave accruals would be converted. Contractor
shall also include a list of any benefits extended to part-time employees.

15. The Contractor must provide retraining to all employees whose job duties change
as a result of employee transitions.

16. When a University classified employee vacates his/her position, the University
shall eliminate that position and shall not hire a replacement. The Contractor
may create a comparable position, recruit, and hire an individual to fill it at the
Contractors expense. As positions at a state classification of Pay Band 3 or
above become available, University Dining Services employees who are selected
and accept these positions must forfeit their employment with the University and
become employees of the Contractor.

17. Contractor employment policies shall meet the requirements of the Fair Labor
Standards Act and all other regulations required by Federal or State Law. All
material relating to personnel policies and procedures must be available for
review by the University.

18. Students employed by the Contractor shall be paid at least the prevailing Federal
minimum wage.

19. The University is committed to Equal Opportunity and Affirmative Action. The
Contractor shall be required to certify as being an Equal Opportunity, Affirmative
Action employer.

20. The Contractors employees shall strictly adhere to the Universitys regulations
regarding acceptable standards of conduct. The Contractors employees shall be
furnished a copy of University regulations by the Contractor at the time of hiring.

21. Contractors employees shall abide by the Universitys Traffic Regulations
including payment of University parking fees. (See Attachment G, Parking and
Traffic Regulation 2011-2012).

H. Financial Requirements: (See Section XI Pricing Schedule)

1. The Contractor agrees to keep accurate and correct records of all monies it
receives and expends in connection with the operation of all aspects of the
dining service operation and make available to the University and/or its agent the
Contractors books of account. Included shall be all invoice expenses to the
operator, and other records of any reasonable period of time for the purpose of
auditing periodic statements that are rendered by the Contractor to the
University as requested and to credit the University for all trade, cash and
quantity discounts and advertising allowances where taken. Such records shall
be retained for, and available throughout, the term of the contract.

2. On a monthly basis, the Contractor shall submit financial reports (detailed
operating statements covering its sales, food costs, labor costs, direct costs, and
include the year-to-date accounting information) to the University, showing all
income and expenses. Contractor shall also provide annual statistics that speak
to operational efficiency such as transactions per labor hour, etc. The Contractor
shall keep full and accurate records and accounts in connection with food
24

service. This report shall be presented in a comparative format reflecting
previous years current period, previous year year-to-date and current year,
current period, and current year year-to-date.

3. The Contractor shall provide the University a copy of the annual financial report
which is certified by the Contractors external auditor. This report shall be
supplied to the University within thirty (30) days of its issuance.

4. The Contractor shall serve all food that is priced at cash value at a fair market
price. This price structure shall approximate the surrounding communitys
pricing for similar goods and services.

5. On an annual basis, the Contractor shall notify the University, in writing, no later
than December 1
st
, of any recommended changes in Meal Plan or Casual Meal
rates for services effective the following academic year and the ensuing summer
sessions. Included in any recommended change in Meal Plan or Casual Meal
rates shall be proposed increases. The Contractor shall provide adequate
documentation supporting the request for changes. Granting approval to request
for increases is at the sole discretion of the University. The University reserves
the right to approve or modify or deny any proposed increase or modification
consistent with sound fiscal management. Increases shall be based on changes
in the Wholesale Price Index, Consumer Price Index, Federal Minimum Wage
Laws, and government rulings.

6. Proposed changes in catering and a la carte prices must be submitted to the
University for approval 30 days before the beginning of each semester in the
academic year and before the beginning of the first summer session. Based upon
the results of the annual pricing comparison survey, prices for products sold for
cash may be adjusted annually to a level of no higher than the average for
similar products in the surrounding area.

7. The University shall continue to manage the sale of board plans to students,
faculty and staff using the CBORD CS Gold System. The University shall maintain
a current database by name, RU student I.D. number, and type of meal plan, of
all students authorized to be on each contract meal plan. On a weekly basis the
University shall furnish the Contractor a current listing of the total number of
authorized participants to be on each contract meal plan. The Contractor may
review the database from which this listing is prepared with the University at any
time by prior appointment with the designated University representative.

8. On a mutually agreed upon time schedule (currently weekly), the University shall
pay the Contractor an amount equal to the total student meal days and partial
meal days at the contract meal plan rate for the previous period. No charge shall
be levied for those patrons deleted from the contract service after the University
notifies the Contractor of a students withdrawal. The University shall pay in
arrears only.

9. The Contractor shall be paid based on a 15 week semester during the regular
academic year. Summer sessions shall be prorated based on the number of
weeks in each term. The first and last meals served each semester are decided
jointly between the Contractor and the University prior to the start of each school
year.

25

10. The number of serving days each academic period and summer session shall be
determined by the University. Prior to the start of each academic period and
summer school, the University shall provide the Contractor with a schedule,
which identifies the number of full and partial serving days for each period. The
Contractor's Meal Rate charge per serving day shall not be adjusted as a result of
changes in the number of serving days each academic period or summer session.

11. The academic calendar shall show the return dates for the Residence Life staff,
orientation staff, athletics and other students that may need to arrive early. The
Contractor shall be responsible for providing dining services to students prior to
the start of each semester at the prevailing casual meal rate. The number of
meal plan participants shall be established prior to the starting date and shall be
guaranteed.

12. Students may elect to change meal plans during the first two-weeks of each
semester and first-week of any summer session. No changes may be made after
that date.

13. No credit shall be allowed for meals missed by meal plan students.

14. The Contractor shall not be reimbursed for food purchased nor shall it be paid
for services rendered in connection with meals consumed by its employees or
guests.

15. The Contractor shall remit to the Virginia State Tax Commission any Virginia
State Sales Tax due and to Radford City any city tax due.

16. The Contractors vehicles and employees parking fees shall be paid directly to
the University and shall not be an expense of the Dining Services Operations.
Contractors employees at the University must comply with all University
registration and parking regulations and are subject to penalties for violations as
prescribed. Employees of the Contractor who park on campus are required to
purchase a parking permit. The Contractor agrees to pay for parking fines
assessed to its employees which go uncollected for a period greater than thirty
(30) days. These fees and fines may not be charged to the Dining Program.
(See Attachment G, RU Parking and Traffic Rules and Regulation 2011-2012).

I. Capital Investment Requirements:

1. In addition to the operation of the Universitys dining service operation, the
formulation and execution of a capital investment plan is required as part of this
request for proposal. This plan must provide for, but may not be limited to,
capital design and/or equipment changes that will enhance the dining experience
in the dining halls and/or retail operations.

2. The University reserves the right to accept or reject any or all capital investment
proposals at its sole discretion.

3. After the completion of any such capital investment project, the Contractor shall
provide the University with the actual cost of the project and sufficient
supporting documentation to justify the actual cost.

4. The property, equipment, etc. described above shall become the property of the
26

University.

J. Sustainability Requirements:

1. Radford University is committed to being a model for sustainable campus
practices and policies and has been recognized for our stewardship of economic,
social, and environmental resources and for our academic commitment to
sustainability. Sustainability is part of the University mission, and it is critical that
the Contractor understand the commitment that the University has made to this
issue. Food vendors who support this concept are specifying products from
farms and vendors that produce food in environmentally friendly and socially
responsible ways, educating consumers and others, in the food systems about
the benefits of sustainable agriculture and practices. Additional consideration will
be given to those proposals that demonstrate the ways in which they will help
the University attain its sustainability goals.

2. The Contractor shall support and procure food products that meet sustainability
standards in the areas of pesticide reduction, soil and water conservation, wildlife
habitat conservation, care for livestock, and safe and fair working conditions to
the maximum extent feasible during the performance of this contract.

3. The Contractor shall utilize sustainable, green cleaning products to the
maximum extent feasible during the performance of this contract, with an
emphasis on using products that are: biodegradable, less toxic, with minimal use
of unnecessary dyes and fragrances.

4. The Contractor shall participate in future campus based education efforts to
promote awareness and understanding of sustainable agriculture, benefits of
local foods, organics, and of green products and systems (i.e. recycling and
composting).

5. The Contractor shall reduce the environmental impact, where and when feasible,
created by disposable to go food and beverage containers by using
biodegradable containers and utensils whenever possible. Additionally, efforts
shall be made to maximize opportunities to reduce overall packaging required for
food (i.e. use of paper wraps for sandwiches rather than traditional plastic to
go containers that are unnecessarily bulky and take longer to biodegrade).

6. The Contractor shall use paper napkins made with high levels of post-consumer
recycled content.

7. The Contractor shall provide annual and quarterly reports to the University
documenting the total cost and percent of purchases made from local vendors
(within 250 miles of the University) for fruits, vegetables, dairy, flour, eggs, beef,
pork, chicken, and fish. The goal shall be to maintain minimum annual levels of
local foods while increasing the rate one percent per year over the life of the
contract.

8. The Contractor shall coordinate the collection of materials from recycling bins for
all catered events that serve beverages or other items in recyclable containers.
27

9. Where available, and within reasonable costs, the Contractor shall seek to
purchase equipment that is Energy Star rated.

K. Snack Vending. (This component is optional and may be awarded separately or may
be awarded at any time during the contract period):

1. As part of this RFP, Radford University would like to explore the option of
outsourcing the snack food vending operation that is currently owned and
operated by the University. Radford University provides snack food vending as a
service/convenience and is committed to providing a variety of products while
keeping costs as reasonable as possible.

2. Minimum Equipment, Service, Personnel, Requirements:

a) The Contractor shall be responsible for supplying and maintaining the
snack food vending machines located on campus. See Appendix J for a
list of current vending locations and equipment being used as these
locations. Services may expand to include other placements. The
University reserves the right to approve all vending machine locations
and price changes.

b) The Contractor should provide attractive, clean machines and should
maintain an appropriate restocking schedule to prevent outages.
c) Vending machines should be mechanically and technologically
compatible to utilize the Universitys online CBord ID debit cards (RU
Express). All costs associated with CBord IP based card readers shall be
at Contractors expense. All machines should be capable of accepting
currency.
d) Contractor shall fix/replace equipment and replenish stock as requested
within 8-business hours of the request.
e) The Contractor should provide point-of-service information such as:
product mix, product package weight, and prices for all items.
f) Snack foods shall be fresh and include, but not be limited to: gum,
candy, cookies, chips, crackers, pastries, mints, and gourmet coffees
(currently, only Young Hall).
g) The Contractor shall routinely replenish the cashiers office refund till
currently maintained at the Information Desk in Hurlburt Hall. The
Contractor shall provide written guidelines regarding how refunds will be
handled.
h) The Contractor should provide an associate to restock and to clean all
vending locations.
28

i) Current classified employees employed in the Vending operation shall
have the option to become employees of the Contractor. Any classified
employee who wishes to remain a University employee shall have the
right to remain as a University employee, be paid in accordance with the
University employees compensation plan, have all the benefits and
rights applicable to University employment, and continue to be subject to
the Standards of Conduct and Performance, as well as the Universitys
right to make transfers, reassignments, or reclassifications to meet its
changing operation needs.
j) The Contractor shall agree to pay all personnel payroll costs (wages,
salaries, fringe benefits, Social Security, unemployment and workmans
compensation and other taxes as appropriate). Within a mutually
acceptable time period after receipt of payroll information from the
University, the Contractor shall reimburse the University for the salaries
and fringe benefit payments made to University classified employees
employed in the Vending operation.
k) The Contractor shall be responsible for obtaining all permits and licenses
to operate and shall be responsible for paying all local and state taxes on
sales.
l) The Contractor will place a label on all machines providing an RU campus
office to contact if problems exist with machines or the machine has not
been stocked. This will allow the University to monitor customer
problems with the maintenance or stocking of machines.
m) Contractor should explore new vending sites and product opportunities.

IV. PROPOSAL PREPARATION AND SUBMISSION REQUIREMENTS:

A. General Requirements:

1. RFP Response: In order to be considered for selection, Offerors must submit a
complete response to this RFP. One (1) original and fifteen (15) copies and
one electronic copy of each proposal must be submitted to Procurement and
Contracts, Radford University. No other distribution of the proposals shall be
made by the Offeror.

2. Proposal Preparation:

a. Proposals shall be signed by an authorized representative of the Offeror.
All information requested should be submitted. Failure to submit all
information requested may result in the University requiring prompt
submission of missing information and/or giving a lowered evaluation of
the proposal. Proposals, which are substantially incomplete or lack key
information may be rejected by the University. Mandatory requirements
29

are those required by law or regulation or are such that they cannot be
waived and are not subject to negotiation.

b. Proposals should be prepared simply and economically, providing a
straightforward, concise description of capabilities to satisfy the
requirements of the RFP. Emphasis should be on completeness and
clarity of content.

c. Proposals should be organized in the order in which the requirements
are presented in the RFP. All pages of the proposal should be
numbered. Each paragraph in the proposal should reference the
paragraph number of the corresponding section of the RFP. It is also
helpful to cite the paragraph number, subletter, and repeat the text of
the requirement as it appears in the RFP. If a response covers more
than one page, the paragraph number and subletter should be repeated
at the top of the next page. The proposal should contain a table of
contents, which cross references the RFP requirements. Information,
which the Offeror desires to present, that does not fall within any of the
requirements of the RFP should be inserted at an appropriate place or be
attached at the end of the proposal and designated as additional
material. Proposals that are not organized in this manner risk
elimination from consideration if the evaluators are unable to find where
the RFP requirements are specifically addressed.

d. Each copy of the proposal should be bound or contained in a single
volume where practical. All documentation submitted with the proposal
should be contained in that single volume.

e. Ownership of all data, materials and documentation originated and
prepared for the University pursuant to the RFP shall belong exclusively
to the University and be subject to public inspection in accordance with
the Virginia Freedom of Information Act. Trade secrets or proprietary
information submitted by an Offeror shall not be subject to public
disclosure under the Virginia Freedom of Information Act; however, the
Offeror must invoke the protections of 2.2-4342 of the Code of
Virginia, in writing, either before or at the time the data is submitted.
The written notice must specifically identify the data or materials to be
protected and state the reasons why protection is necessary. The
proprietary or trade secret material submitted must be identified by
some distinct method such as highlighting or underlining and must
indicate only the specific words, figures, or paragraphs that constitute
trade secret or proprietary information. The classification of an entire
proposal document, line item prices and/or total proposal prices as
proprietary or trade secrets is not acceptable and will result in rejection
and return of the proposal.

3. Oral Presentation: Offerors who submit a proposal in response to this RFP may
be required to give an oral presentation of their proposal to the University. This
provides an opportunity for the Offeror to clarify or elaborate on the proposal.
This is a fact finding and explanation session only and does not include
negotiation. The University will schedule the time and location of these
presentations. Oral presentations are an option of the University and may or
may not be conducted.
30

B. Specific Proposal Requirements: Proposals should be as thorough and detailed as
possible so that Radford University may properly evaluate your capabilities to provide the
required services. Offerors are required to submit the following items as a complete
proposal:

1. The return of the RFP cover sheet and addenda acknowledgments, if any,
signed, and filled out as required.

2. Complete Data Sheet, included as an attachment to the RFP. Additionally, the
Offeror must provide a list of all the universities they serve. For universities
which have enrollments of 5000 or more, the Offeror must provide the number
of students participating in contract meal plans. A general description of the
type of units (e.g., cafeteria, snack bar, etc.), period of time Offeror has served
that contract, and total sales volume for each campus for the period of July 1,
2007 through June 30, 2011 is also required. A list of currently operated
nationally branded concepts and the location of each should be included. Also
include the names, titles, addresses, and telephone and fax numbers of
university administrators (particularly the campus liaison) who are in a position
to evaluate the operation. The Offeror should also list any operations that have
been terminated since July 1, 2007, and by whom, university or contractor.

3. A written narrative statement to include:

a. The proposal must include a description of the general background,
experience, and qualifications of the Offeror in providing quality dining
services in a university setting. A statement of the Offerors management
philosophy should be included.

During the evaluation process, it will be necessary to have a clear
understanding from each offeror as to how they would operate each of
our current food service outlets if they where to be awarded the
contract. It is important to be detailed with breakdowns in menus,
quality of standards, hours served, special events, proposed renovations,
and any other information that would define their proposed operation for
each facility to be operated.

b. The Offeror must provide the necessary support and assistance to
management personnel of the campus account; therefore, a detailed
organizational chart must be submitted, outlining the support structure
from the campus level up through the top management of the Offerors
organization.

c. The Offeror must provide the standard minimum food specifications for
each of the meal offerings proposed in the Meal Plan Program. Sample
menus should be attached.

d. The Offeror must submit the most recent annual stockholders reports
and/or statements of net worth which have been audited by an
independent CPA firm.

e. The Offeror should outline its event and contract development process
for catering events in regard to approach in offering professional
31
Compass Group USA, Inc., by and through its Chartwells division
Richard Heger
8/25/2011
Director, Strategic Alliance Group
32
33
Richard Heger
8/25/2011
34

proposal:






organization.



Universities we Serve
Albany College of Pharmacy and Health Sciences
Albertus Magnus College
Allen County Community College
Andover Newton Theological School
Angelo State University
Aquinas School
Arkansas Tech University
Auburn University
Austin Peay State University
Bard College
Bard College at Simons Rock
Becker College Worcester
Belmont Abbey College
Berkeley College
Bethany College
Bowling Green State University
Bridgewater College
California Maritime Academy
Canisius College
Carroll University
Catawba College
Centenary College
Central Community College-Grand Island
Central Community College-Hastings
Chestnut Hill College
Chippewa Valley Technical College
Clarion University of Pennsylvania
Cleveland State University
Coffeyville Community College
Colby Community College
College of DuPage
College of Mount Saint Vincent
College of Nanoscale and Engineering of the
University at Albany
College of Saint Elizabeth
College of Siskiyous
Collin County Community College
Colorado State University
Concordia College
Concordia University
Council on Law Enforcement Education and Training
(CLEET)
County College of Morris
Covenant College
CSU Stanislaus
Cumberland Inn
DePaul University (Lincoln Park)
Dominican University
East Central University
Eastern Connecticut State University
Edinboro University
Elmhurst College
Embry-Riddle Aeronautical University
Fitchburg State University
Florida Atlantic University
Florida Coastal School of Law
Florida State College at Jacksonville
Fort Hays State University
Georgian Court University
Green Mt. College
Green River Community College
Hesser College
Highline CC
Hudson Valley Community College
Idaho State University
Illinois College
35
Illinois College of Optometry
Immaculate Heart of Mary/Our Lady of Peace
Indiana University Purdue University of Indiana
Iona College Spellman
John A. Logan College
Johnson & Wales University - Charlotte
Johnson & Wales University - Miami
Kansas State University - Manhattan
Kansas Wesleyan University
Lamar University
Landmark College
Louisburg College
Louisiana State University
Manchester College
Manhattan School of Music
Manhattanville College
Maricopa Community College
Marietta College
Mars Hill College
Mary Baldwin College
Marywood University
Mass College of Art
Mass College of Pharmacy
Mass College of Pharmacy, Worcester
Massachusetts Maritime Academy
McNeese State University
Medaille College
Midwestern University
Midwestern University
Missouri University of Science & Technology
Montgomery College
Mt. Hood Community College
Nazareth College
New England College
New England Institute of Technology
New Hampshire Technical Institute
New Mexico Institute of Mining and Technology
North Central College
Northeastern University
Northern Kentucky University
Northland College
Northwestern Oklahoma State University
Nova Southeastern University
Oakland University
Ohio Wesleyan University
Olivet College
Our Lady of the Lake University
Parkland College
Piedmont College
Pierce Community College
Pomfret School
Post University
Purchase College
Purdue University
Queens College
Queens University of Charlotte
Quincy University
Quinnipiac University
Radford University
Randolph Macon College
Rectory School
Redemptorist Retreat Center
Richard Stockton College
Ringling College
Sacred Heart University
Saint Benedicts Abbey
Saint Louis University
Saint Marys Seminary and University
Saint Marys University
Saint Xavier University
Salem State University
San Francisco State University
Shippensburg University
Shoreline Community College
Siena Heights University
Simpson University
Southeast Missouri State
Southeastern University
Southern Connecticut State University
Southern Illinois University-Carbondale
Southern Polytechnic State University
Southern Utah University
Spring Arbor University
St. Andrews Presbyterian College
St. Johns University Queens
State University of New York College at Plattsburgh
Sterling College
Sullivan County Community College
36
SUNY Albany
SUNY Maritime College
SUNY Old Westbury
Tennessee Technological University
Texas State University
The New School
Thunderbird School of Global Management
Thunderbird School of Global Management
Towson University
Trinity College
Truckee Meadows Community College
University Maryland Baltimore County
University of Arkansas - Fayetteville
University of Central Oklahoma
University of Mary
University of Miami
University of Nebraska-Kearney
University of Nevada @ Reno
University of New Mexico
University of North Carolina Asheville
University of North Carolina at Charlotte
University of North Carolina at Greensboro
University of North Florida
University of Pittsburgh at Greensburg
University of SC Beaufort
University of Tennessee Health & Science Center
University of Texas at Dallas
University of the Cumberlands
University of Utah
University of Virginias College at Wise
University of West Florida
University of Wisconsin-La Crosse
University of Wisconsin-Whitewater
Villa Maria College
Washburn University
Washington College
Wentworth Institute of Technology
Winona State University
Wisconsin Indianhead Technical College
Worcester Polytechnic Institute
Worcester State University
Xavier University
York College of Pennsylvania
Yuba Community College
37
Enrollments of 5000 or More
San Francisco State University
Mr. Mark Goodrich, Executive Director of University Property Management
800 Font Blvd. San Francisco CA 94132
P: 415-338-3971 F: 415-406-4102 goodrich@sfsu.edu
Number of Students Attending College/University - 35,000
Number of Students on Meal Plan - 2,200
Mandatory or No Meal Plan - Both
Meals Served Per Day - 3400
FY2007 FY2008 FY2009 FY2010 FY2011
4,531.3 4,961.0 5,402.7 5,510.3 6,604.9
University of Utah
Mr. Jerry Basford, Assistant Vice President-Student Affairs
201 S. Presidents Circle, #206 Salt Lake City UT 84112-2036
801-581-7793 jbasford@sa.utah.edu
Mandatory or No Meal Plan - Mandatory
FY2007 FY2008 FY2009 FY2010 FY2011
7,931.1 8,219.3 8,741.5 9,190.7 9,569.3
University of New Mexico
Mr. Walter Miller, Associate Vice President Student Development
New Mexico Student Union Bldg 60 Suite 3020
MSC03 2200 1 University of New Mexico Albuquerque NM 87131
P: 505-277-2331 F: 505-277-7878 wcmiller@unm.edu
FY2007 FY2008 FY2009 FY2010 FY2011
- 1,707.0 10,767.8 10,459.2 10,325.8
Maricopa Community College
Mr. Kurt Conover, Vice President
1833 West Southern Ave. Mesa AZ 85202
P: 480-461-7382 F: 480-461-7804 kurt.conover@mcmail.maricopa.edu
Number of Students on Meal Plan - Retail Sales Only
Mandatory or No Meal Plan - No Meal Plan
FY2007 FY2008 FY2009 FY2010 FY2011
- - - 1,458.3 5,718.7
38
University of Nevada at Reno
Mr. Russ Meyer, Assoc. Dir. Res. Life, Housing and Food Services
1664 N. Virginia St. Mailstop 60 Reno NV 89557
P: 775-784-4671 F: 775-784-1149 rfmeyer@unr.edu
FY2007 FY2008 FY2009 FY2010 FY2011
6,823.4 6,993.9 6,726.4 7,091.7 8,126.8
Idaho State University
Mr. Lowell Richards, VP of Student Affairs
Pond Student Union, 1065 South 8th Ave., Pocatello ID 83209
P: 208-282-2315 F: 208-282-3719 lowerich@isu.edu
Number of Students Attending College/University -16,000
Number of Students on Meal Plan - 558
FY2007 FY2008 FY2009 FY2010 FY2011
2,801.6 3,169.7 3,216.3 3,408.0 3,642.1
Green River Community College
Jamie Simmons, Director of Conference Services
12401 SE 320th St., Auburn WA 98092
P: 253-833-9111 x 6011 jsimmons@greeriver.edu
Number of Students Attending College/University -13,918
Number of Students on Meal Plan -Retail Sales Only
Mandatory or No Meal Plan -No Meal Plan
FY2007 FY2008 FY2009 FY2010 FY2011
1,003.5 1,169.7 1,260.2 1,343.1 1,439.1
Mount Hood Community College
Ms. JoAnn Zahn, Dir. Budget Office and Auxilliary Services
26000 SE Stark Gresham OR 97030
P: 503-491-7273 F: 503-491-7498 joann.zahn@mhcc.edu
FY2007 FY2008 FY2009 FY2010 FY2011
727.4 770.4 841.0 898.3 938.5
39
California State University-Stanislaus
Ms. Clyta Polhemus, Director of University Business Services
One University Circle Turlock CA 95328
P: 209-664-6507 F; 209-667-3076 cpolhemus@csustan.edu
FY2007 FY2008 FY2009 FY2010 FY2011
- - 463.1 2,477.9 2,841.9
Highline Community College
Ms. Donna Longwell, Hospitality Services Manager
2400 S 240th St MS 01-01 Des Moines WA 98198
P: 206-878-3710 x 3777 F: 206-870-3752 dlongwell@highline.edu
FY2007 FY2008 FY2009 FY2010 FY2011
- 6.5 833.8 939.5 906.4
Southern Utah University
Ms. Donna Eddleman, VP for Student Services
351 W. University Blvd. Cedar City UT 84720
P: 435-586-7710 F: 435-865-8393 eddleman@suu.edu
Meals Served Per Day -1350
FY2007 FY2008 FY2009 FY2010 FY2011
- 509.1 2,289.1 2,799.7 3,051.0
Colorado State University
Mr. Ramon Garcia, Director of Auxillary Services
2200 Boneforte Blvd. Pueblo CO 81001
P: 719-549-2149 F: 719-549-2994 aramon.garcia@colostate-pueblo.edu
FY2007 FY2008 FY2009 FY2010 FY2011
184.7 1,795.3 2,679.8 2,873.1 3,236.2
40
Texas State University
Mr. John Root, Director, Auxiliary Services
601 University Drive, 3-2.5 LBJ Student Center, San Marcos TX 78666
P: 512-245-2585 F: 512-245-8222 jroot@txstate.edu
Meals Served Per Day - 12,000
FY2007 FY2008 FY2009 FY2010 FY2011
12,022.9 11,772.6 13,432.0 13,823.6 13,790.3
Louisiana State University
Mr. Jason Rex Tolliver, Director, University Auxiliary Services Office of Finance and Admin Svcs
Mail & Copy Ctr, RM 240 South Stadium Dr. Baton Rouge LA 70803
P: 225-578-1650 F: 225-578-5814 jtolliver@lsu.edu
FY2007 FY2008 FY2009 FY2010 FY2011
2,158.4 13,507.2 16,907.7 15,873.3 18,734.4
Florida Atlantic University
Mr. Dennis Crudele, Sr VP for Fin Aff and CFO, VP Finance
777 Glades Road Boca Raton FL 33431
P: 561-297-3266 F: 561-297-2772 crudele@fau.edu
FY2007 FY2008 FY2009 FY2010 FY2011
8,122.4 9,981.7 11,004.0 11,838.1 12,313.6
University of North Carolina at Charlotte
Mr. Ray Galleno, Director of Auxiliary Services
9201 University City Blvd. Charlotte NC 28223-0001
P: 704-806-8015 F: 704-687-6805 regallen@uncc.edu
FY2007 FY2008 FY2009 FY2010 FY2011
12,065.3 12,585.9 14,490.1 16,292.2 16,354.6
41
Auburn University
Mr. Robert Ritenbaugh, Assistant Asst VP for Auxiliary Services
102 Samford Hall, Auburn AL 36849
P: 334-844-4238 F: 334-844-4238 ritenrc@auburn.edu
FY2007 FY2008 FY2009 FY2010 FY2011
486.6 3,776.2 8,601.3 13,242.0 15,092.0
University of Arkansas - Fayetteville
Ms. Lynne Williams, Executive Director Business Services for Student Affairs
ARKU 603, University of Arkansas, Fayetteville AR 72701
P: 479-575-4877 F: 497-575-5095 lynnew@uark.edu
FY2007 FY2008 FY2009 FY2010 FY2011
13,793.3 15,365.5 16,924.1 18,135.4 19,800.6
University of North Carolina at Greensboro
Mr. Scott Milman, Director of Campus Enterprises
PO Box 26170 Greensboro NC 27412
P: 336-334-5197 F: 336-334-5567 slmilman@uncg.edu
FY2007 FY2008 FY2009 FY2010 FY2011
- - 2,953.7 13,086.6 13,833.9
University of Central Oklahoma
Mr. Kevin Freeman, Assistant Vice President for Business Enterprises
Box 178, 100 N. University Dr. ADM Room 210F Edmond OK 73034
P: 405-974-2446 F: 405-974-3875 kfreeman7@uco.edu
FY2007 FY2008 FY2009 FY2010 FY2011
4,452.0 4,717.8 5,070.0 5,721.9 5,958.2
42
University of Texas at Dallas
Ms. Carrie Chutes, Manager of Auxiliary Services
800 West Campbell Road, AD34, Richardson TX 75080-3021
P: 972-883-6251 F: 972-883-2348 chutes@utdallas.edu
FY2007 FY2008 FY2009 FY2010 FY2011
- 344.1 3,376.2 5,642.6 5,967.9
University of North Florida
Mr. Vincent Smyth, Director of Business Services
1 UNF Drive, Building 8, Jacksonville, FL 32224
P: 904-620-2287 F: 904-620-1040 vsmyth@unf.edu
Mandatory or No Meal Plan - Voluntary
FY2007 FY2008 FY2009 FY2010 FY2011
5,718.6 6,295.0 6,019.5 7,683.3 7,900.0
Lamar University
Dr. Barry W. Johnson, VP for Student Affairs
211 Red Bird Lane, Ste. #11950, Beaumont TX 77710
P: 409-880-8458 F: 409-880-1726 barry.johnson@lamar.edu
FY2007 FY2008 FY2009 FY2010 FY2011
3,346.4 3,431.8 3,570.1 3,982.1 5,425.6
Nova Southeastern University
Mr. Marc Crocquet, Vice President for Business Services
3301 College Ave, Mailcode: BSV Ft. Lauderdale FL 33314-7796
P: 954-262-8842 crocquet@nsu.nova.edu
FY2007 FY2008 FY2009 FY2010 FY2011
1,300.4 6,989.0 7,511.0 7,614.9 7,994.7
43
University of West Florida
Ms. Ellen Till, Director of Business and Auxiliary Services
11000 University Parkway, Bldg 20W, Pensacola FL 32514-5750
P: 850-474-2080 F: 850-474-2096 etill@uwf.edu
FY2007 FY2008 FY2009 FY2010 FY2011
2,830.5 3,007.1 3,524.2 4,224.9 4,344.4
University of Miami
Ms. Sandra Redway, Executive Director for Business Services
1350 Miller Drive - Room 125, Coral Gables FL 33124-1432
P: 305-284-3584 F: 305-284-1536 sredway@miami.edu
FY2007 FY2008 FY2009 FY2010 FY2011
16,808.9 16,578.3 17,064.3 16,935.1 17,995.0
Arkansas Tech University
Mr. Fred Clayton, Director of Administrative Services
Bryan Hall Room 205, 105 West 0 Street, Russellville AR 72801
P: 479-498-2837 F: 479-968-0227 fred.clayton@atu.edu
FY2007 FY2008 FY2009 FY2010 FY2011
2,920.4 3,331.0 3,353.6 3,708.3 3,975.4
McNeese State University
Dr. Toby Osburn, Dean of Students
P.O. Box 92535, Lake Charles LA 70609
P: 337-475-5607 F: 337-475-5603 tosburn@mcneese.edu
FY2007 FY2008 FY2009 FY2010 FY2011
134.2 2,078.4 2,247.2 2,390.4 2,426.1
44
Angelo State University
Mrs. Connie Frazier, Director of Residential Programs
11016 ASU Station. San Angelo TX 76909
P: 325-942-2035 F: 325-942-2239 Connie.Frazier@angelo.edu
FY2007 FY2008 FY2009 FY2010 FY2011
3,055.0 3,394.8 4,021.2 4,360.6 4,480.6
East Central University
Mr. Steve Turner, VP Business Affairs
14th & Highland, Ada OK 74820
P: 3580-332-8000 F: 580-332-1623 sturner@ecok.edu
FY2007 FY2008 FY2009 FY2010 FY2011
1,205.6 1,405.6 1,605.0 1,789.0 1,859.8
Florida State College at Jacksonville
Mr. Laurence L. Snell, Associate Vice-President of Purchasing
501 W. State Street, Jacksonville FL 32202
P: 904-632-3294 F: 904-632-3087 lsnell@fscj.edu
Number of Students on Meal Plan - No Meal Plans
FY2007 FY2008 FY2009 FY2010 FY2011
980.2 1,013.9 1,003.2 1,042.6 1,083.1
University at Albany
Mr. J. Eric Smith, Executive Director of University Auxiliary Services
1215 Western Avenue, University Administration Building Room 232, Albany NY 12203
P: 518-442-2638 F: 518-437-4751 jsmith3@uamail.albany.edu
FY2007 FY2008 FY2009 FY2010 FY2011
22,528.1 23,264.0 23,854.1 24,813.4 25,032.1
45
Northeastern University
Mr. William Mallon, Business Manager Business Services
480 Renaissance Park, Boston MA 02115
P: 617-373-5406 w.mallon@neu.edu
FY2007 FY2008 FY2009 FY2010 FY2011
18,109.8 19,093.0 20,098.3 23,597.1 23,347.5
Hudson Valley Community College
Ms. Ann Carrozza, Executive Director, Faculty Student Association
80 Vandenburgh Avenue, Troy NY 12180-6096
P: 518-629-7165 F: 518-629-7166 carroann@hvcc.edu
Number of Students on Meal Plan - Retail
FY2007 FY2008 FY2009 FY2010 FY2011
901.0 1,050.3 988.4 1,081.8 1,096.3
Salem State University
Dr. Stanley P. Cahill, Executive Vice President
352 Lafayette Street, Salem MA 01970
P: 978-542-6400 F: 978-542-7064 scahill@salem.mass.edu
FY2007 FY2008 FY2009 FY2010 FY2011
4,308.0 4,401.0 4,377.9 4,512.8 5,763.3
Quinnipiac University
Dr. Patrick Healy, Senior Vice President for Finance and Administration
275 Mt. Carmel Ave., Hamden CT 06518
P: 203-582-8643 F: 203-582-8936 patrick.healy@quinnipiac.edu
FY2007 FY2008 FY2009 FY2010 FY2011
7,311.3 7,622.2 7,654.6 8,793.2 9,683.8
46
The New School
Mr. Edward Verdi, Director Of Business Operation
80 Fifth Avenue, 4th Floor, New York NY 10011
P: 212-229-5660 x3713 F: 212-229-1313 verdie@newschool.edu
FY2007 FY2008 FY2009 FY2010 FY2011
1,688.9 1,916.1 1,408.6 1,765.9 1,995.6
Sacred Heart University
Mr. Jim Barquinero, Vice President of Enrollment and Student Affairs
5151 Park Avenue, Fairfield CT 06825
P: 203-365-4763 F: 203-365-7607 barquineroj@sacredheart.edu
FY2007 FY2008 FY2009 FY2010 FY201
6,992.5 7,670.3 6,282.7 6,258.6 7,309.4
State University of New York College at Plattsburgh
Mr. Wayne Duprey, Director, College Auxiliary Services Clinton Dining Hall,
101 Broad Street, Plattsburgh NY 12901
P: 518-564-2033 F: 518-564-4092 wayne.duprey@plattsburgh.edu
FY2007 FY2008 FY2009 FY2010 FY201
- 676.2 9,237.5 9,487.7 9,924.0
Worcester State University
Dr. Sibyl Brownlee, Vice President of Student Affairs
486 Chandler Street, Worcester MA 01602
P: 508-929-8077 / 508-929-8964 F: 508-929-8011 sbrownlee@worcester.edu
FY2007 FY2008 FY2009 FY2010 FY201
3,280.2 3,387.2 3,589.8 3,909.1 4,335.0
47
Eastern Connecticut State University
Mr. Dennis A. Hannon, Vice President for Finance and Administration
83 Windham Street, Willimantic CT 06226
P: 860-465-5208 F: 860-465-4485 hannond@easternct.edu
Mandatory or No Meal Plan -
FY2007 FY2008 FY2009 FY2010 FY2011
- 372.0 5,525.7 5,962.2 6,072.0
Worcester Polytechnic Institute
Ms. Janet B. Richardson, Vice President for Student Affairs and Campus Life
100 Institute Road, Worcester MA 01609-2280
P: 508-831-5060 F: 508-831-6067 jbrich@wpi.edu
FY2007 FY2008 FY2009 FY2010 FY2011
5,183.5 5,659.1 6,061.9 6,462.5 6,705.0
Towson University
Mr. Joe Oster, Associate VP of Auxiliary Services
8000 York Road, Towson MD 21252-0001
P: 410-704-2364 joster@towson.edu
FY2007 FY2008 FY2009 FY2010 FY2011
13,877.9 14,795.2 17,122.2 17,927.0 17,751.5
Bowling Green State University
Ms. Mel Hudson-Nowak, Associate Vice President for Student Affairs
Office of the Vice President for Student Affairs
107 Saddlemire Student Services at Conklin
1001 East Wosster Street, Bowling Green OH 43403-0160
P: 419-372-2137 melhuds@bgsu.edu
FY2007 FY2008 FY2009 FY2010 FY2011
- - - 13,175.0 21,707.0
48
Cleveland State University
Ms. Clare Rahm, Associate Vice President, Campus Support
2300 Euclid Avenue, 205, Administration Building Cleveland OH 44115
P: 216-687-3673 c.rahm@csuohio.edu
FY2007 FY2008 FY2009 FY2010 FY2011
601.2 5,520.5 4,686.3 5,026.8 5,933.1
Northern Kentucky University
Mr. Andy Meeks, Business Operations and Auxiliary Services
Lucas Administrative Center 616, Highland Heights KY 41099-8124
P: 859-572-5572 meeksa@nku.edu
FY2007 FY2008 FY2009 FY2010 FY2011
4,956.3 5,340.5 ,951.6 7,555.8 7,543.4
University Maryland Baltimore County
Dr. Kim Leisey, Ph.D.,Associate Vice President for Student Affairs
1000 Hilltop Circle Commons Building, Baltimore MD 21250
P: 410-455-2393 F: 443-612-8398 leisey@umbc.edu
FY2007 FY2008 FY2009 FY2010 FY2011
- 873.8 10,939.9 11,693.9 12,106.2
Tennessee Technological University
Dr. Stinson, Vice President of Buisness and Fiscal Affairs
PO Box 5037, Cookeville TN 38505
P: 931-372-3311 cstinson@tntech.edu
FY2007 FY2008 FY2009 FY2010 FY2011
6,499.5 7,097.7 7,230.6 8,392.7 8,936.3
49
Radford University
Mr. Richard Alvarez, Vice President for Finance and Administration
The Corner of Fairfax & Adams/PO Box 6920, Radford VA 24142
P: 540-831-5411 ralvarez@radford.edu
FY2007 FY2008 FY2009 FY2010 FY2011
11,387.4 11,646.6 12,973.9 12,724.0 13,616.7
Edinboro University
Mr. Paul Kightlinger, Director of Auxiliary Services
345 Scotland Road Van Houten Dining Hall, Edinboro PA 16444
P: 814-732-1266 pkightlinger@edinboro.edu
FY2007 FY2008 FY2009 FY2010 FY2011
4,760.9 5,295.7 5,096.8 6,102.3 7,121.5
County College of Morris
Mr. Abdelilah Nassef Ennassef, MFA, Director of Auxiliary Services
214 Center Grove Road, Randolph NJ 07869
P: 973-328-5151 973 -361-4953 aennassef@ccm.edu
Number of Students on Meal Plan -
Mandatory or No Meal Plan - No Meal Plans
FY2007 FY2008 FY2009 FY2010 FY2011
783.6 844.2 940.6 856.6 904.2
Austin Peay State University
Mr. Joe Mills, Director of Housing and Food Service
121 Miller Hall, PO Box 4596, Clarksville TN 37044
P: 931-221-6198 millsj@apsu.edu
FY2007 FY2008 FY2009 FY2010 FY2011
3,314.4 3,538.5 3,922.9 4,709.1 5,046.5
50
Shippensburg University
Dr. Roger Serr, Vice President for Student Affairs
1871 Old Main OM Room 301, Shippensburg PA 17257
P: 717-477-1308 F: 717-477-4000 rlserr@ship.edu
FY2007 FY2008 FY2009 FY2010 FY2011
7,851.8 8,220.2 8,388.8 9,447.1 10,346.5
Richard Stockton College
Mr. Matt Altier, Vice President for Finance and Administration
101 Vera King Farris Drive, Galloway NJ 08205
P: 609-652-4381 matt.altier@stockton.edu
FY2007 FY2008 FY2009 FY2010 FY2011
5,712.3 5,580.3 1,926.3 1,983.0 1,768.4
Xavier University
Mr. Thomas Barlow, Director Auxiliary Services
3800 Victory Parkway, Cincinnati OH 45207
P: 513-745-4281 F: 513-745-4288 barlowt@xavier.edu
Mandatory or No Meal Plan - Mandatory and Commuter
FY2007 FY2008 FY2009 FY2010 FY2011
- 315.8 4,190.3 5,267.8 5,566.9
Clarion University of Pennsylvania
Mr. G. Chad Thomas, Director of Auxiliary Services
206 Egbert Hall, 840 Wood Street, Clarion PA 16214-1232
P: 814-393-1859 F: 814 732 2756 cthomas@clarion.edu
FY2007 FY2008 FY2009 FY2010 FY2011
3,860.5 4,212.1 4,553.2 4,929.2 4,910.7
51
Broward College
Mr. Alex Denis, VP of Procurement
3501 Davie Road - Building 1, Davie FL 33314
P: 954-201-7455 adenis@broward.edu
FY2007 FY2008 FY2009 FY2010 FY2011
1,435.0 1,431.9 1,291.9 1,299.1 1,284.2
Hofstra University
Mr. Joseph Barkwill, M.B.A., VP for Facilities & Operations Physical Plant Dept.
129 Hofstra University - Physical Plant Dept. - Room # 126, Hempstead NY 11549
P: 516-463-6623 joseph.barkwill@hofstra.edu
Mandatory or No Meal Plan - Mandatory for resident freshman only
FY2007 FY2008 FY2009 FY2010 FY2011
15,947.2 16,502.8 17,529.5 17,696.5 18,096.7
Adelphi University
Mr. Alain Lanz, Director of Auxiliary Services
South Avenue, Garden City NY 11530
P: 516-877-3601 jlanz@adelpi.edu
Number of Students on Meal Plan - 1,039 / 45 ELS Students = 1,084
Mandatory or No Meal Plan - Mandatory for dorm students
FY2007 FY2008 FY2009 FY2010 FY2011
4,841.3 4,873.1 5,020.1 5,433.7 5,811.0
St. Johns University - Queens Campus
Ms. Bernadette Lavin, Executive Director Auxiliary & Conference Services
8000 Utopia Parkway, Queens NY 11439
P: 718-990-1980 lavinb@stjohns.edu
Number of Students Attending College/University -
Meals Served Per Day -
FY2007 FY2008 FY2009 FY2010 FY2011
- 8,538.9 14,967.2 15,840.0 16,079.9
52
Stony Brook University
Ms. Barbara Chernow, Vice President for Faculties & Services
Office of Administration - 221 Administration, Stony Brook NY 11794-1002
P: 631-632-6100 barbara.chernow@stonybrook.edu
Number of Students Attending College/University -
Meals Served Per Day -
FY2007 FY2008 FY2009 FY2010 FY2011
20,557.5 22,799.4 23,441.3 27,965.7 28,142.6
Indiana University Purdue University of Indiana
Mr. Dan Youngblood, Asst. Vice Chancellor of Auxiliary Services - Interim
850 W. Michigan St., Suite 100, Indianapolis IN 46202
P: 317-274-3870 F: 317-278-8176 dyoungbl@indiana.edu
Number of Students Attending College/University - 12 40,000
Mandatory or No Meal Plan - Voluntary
FY2007 FY2008 FY2009 FY2010 FY2011
1,814.6 3,450.2 4,835.6 4,919.0 5,204.1
College of DuPage
Mr. Scott Engel, Director of Business Affairs
425 Falwell Blvd Glen, Ellyn IL 60137
P: 630-942-2233 F: 630-942-2191 engels@cod.edu
FY2007 FY2008 FY2009 FY2010 FY2011
1,171.9 1,019.9 1,058.2 891.4 679.8
DePaul University (Lincoln Park)
Mr. Bob Janis, Associate Vice President Facility Operations
25 East Jackson Lewis Center LL 101, Chicago IL 60604
bjanis@depaul.edu
FY2007 FY2008 FY2009 FY2010 FY2011
9,169.0 9,228.2 10,305.8 10,386.9 10,929.1
53
Southern Illinois University-Carbondale
Ms. Lori Lynn Stettler, Director of Student Center
Student Center Adm., Mail Stop 4407, Carbondale IL62901-4407
P: 618-453-3496 F: 618-889-8873 loris@siu.edu
FY2007 FY2008 FY2009 FY2010 FY2011
2,690.4 3,004.2 3,229.8 3,345.3 3,597.3
Oakland University
Dr. Mary Beth Snyder, Vice President for Student Affairs
144 Oakland Center 2200 N. Squirrel Road, Rochester MI 48309
P: 248-320-2454 mbsnyder@oakland.edu
FY2007 FY2008 FY2009 FY2010 FY2011
4,656.1 4,924.8 5,226.2 5,690.1 6,033.8
Kansas State University - Manhattan
Mr. Bernard Pitts, Asst. VP / Exec. Director
200 K-State Student Union, Manhattan KS 66506
P: 785-532-6591 F: 785-532-6565 bpitts@ksu.edu
Mandatory or No Meal Plan - Retail in Student Union
FY2007 FY2008 FY2009 FY2010 FY2011
2,582.4 3,016.2 3,253.1 3,425.2 3,814.0
Saint Louis University
Mr. Van L. Vieregge, Business Manager
221 N. Grand Blvd., Dubourg Hall, Room 243, St. Louis MO 63103
P: 314-591-3845 vieregv@slu.edu
Mandatory or No Meal Plan - Mandatoy
FY2007 FY2008 FY2009 FY2010 FY2011
9,532.6 10,041.6 10,690.6 10,646.7 10,515.6
54
Parkland College
Mr. Jim Bustard, Director of Physical Plant
2400 West Bradley Ave., Physical Plant Office X-108, Champaign IL 61821
P: 217-351-2211 F: 217-351-2889 jbustard@parkland.cc.il.us
FY2007 FY2008 FY2009 FY2010 FY2011
672.3 706.1 691.3 676.6 638.3
University of Wisconsin-Whitewater
Ms. Patricia Freer, University Center Director
800 West Main Street, UC Room 250, Whitewater WI 53190
P: 262-745-3464 freerp@mail.uww.edu
Mandatory or No Meal Plan - Voluntary - 600
FY2007 FY2008 FY2009 FY2010 FY2011
5,784.0 6,247.1 7,101.1 7,680.5 8,205.0
Southeast Missouri State
Mr. Bruce Skinner , Contract Laision, Director of Residential Life
One University Plaza, MS 3550, Cape Girardeau MO 63701
P: 573-979-1916 F: 573-651-5936 bskinner@semo.edu
Mandatory or No Meal Plan - Voluntary - Both
FY2007 FY2008 FY2009 FY2010 FY2011
5,050.7 5,437.2 5,718.8 6,188.9 6,567.8
Purdue University
Mr. Gary Newsom, Vice Chancellor for Administrative Services
2200 169th Street, Hammond IN 46323
Mandatory or No Meal Plan - Voluntary - Voluntary
FY2007 FY2008 FY2009 FY2010 FY2011
1,512.3 1,586.4 1,416.8 1,394.6 1,284.2
55
Winona State University
Mr. John Ferden Sr., Advisor for Student Life and Development
129 Kryzsko Commons, Winona MN 55987
P: 507-457-5305 jferden@winona.edu
Mandatory or No Meal Plan - Mandatory and Voluntary and No Meal Plan
FY2007 FY2008 FY2009 FY2010 FY2011
4,862.4 5,297.7 5,891.9 6,093.7 6,226.1
University of Wisconsin-La Crosse
Dr. Larry Ringgenberg, Director of Student Activities and Centers
Room 212, Cartwright Center, 1741 State Street, LaCrosse WI 54601
P: 608-386-9500 F: 608-785-6575 ringgenb.larr@uwlax.edu
FY2007 FY2008 FY2009 FY2010 FY2011
6,199.0 6,486.3 6,473.5 6,931.9 7,010.8
Washburn University
Mr. Duke Divine,Director of Business Service
1700 SW College Ave, Topeka KS 66621
P: 785-670-1454 duke.divine@washburn.edu
FY2007 FY2008 FY2009 FY2010 FY2011
2,213.9 2,456.3 2,364.1 2,425.5 2,625.2
Missouri University of Science & Technology
Mr. James Murphy, Assistant Vice Chancellor of Student Affairs
107 Norwood Hall, Rolla MO 65409
P: 573-341-4218 F: 573-341-4544 murphyj@umr.edu
FY2007 FY2008 FY2009 FY2010 FY2011
3,493.2 3,784.5 4,171.1 4,536.5 4,263.6
56
Chippewa Valley Technical College
Mr. Doug Olson, Executive Director of Marketing and Community Relations
620 West Clairemont Avenue, Eau Claire WI 54701
P: 715-833-6288 dolson@cvtc.edu
FY2007 FY2008 FY2009 FY2010 FY2011
587.0 582.2 595.9 625.4 543.1
John A. Logan College
Mr. Brad McCormick, Vice President for Business Services
700 Logan College Road, Carterville IL 62918
P: 618-985-2828 ext. 8204 F: 618-985-3741 x8200 brad.mccormick@jalc.edu
FY2007 FY2008 FY2009 FY2010 FY2011
545.0 520.5 559.8 488.8 459.8
Fort Hays State University
Dr. Herbert Songer, Ph.D, Vice President for Student Affairs
208 Sherdian Hall, 600 Park Street, Hays KS 67601
P: 785-628-4277 hsonger@fhsu.edu
Mandatory or No Meal Plan - Mandatory and Voluntary and No Meal Plan
FY2007 FY2008 FY2009 FY2010 FY2011
1,605.5 1,852.5 2,013.3 2,139.0 2,566.4
57
Higher Ed External Brand Locations
COFFEE & BAKERY
AU BON PAIN
ACCOUNT NAME STREET ADDRESS CITY ST
Radford University Corner of Fairfax & Adams Radford VA
St. Louis U. 20 No. Grand MSC3502 St. Louis MO
Auburn Univ. 1310 Wilmore Dr Auburn AL
U of Maryland, Baltimore County Univ Center - 1000 Hilltop Circle Baltimore MD
Richard Stockton College 10 West Jimmie Leeds Road Pomona NJ
UNC-G UNCG Dining, Dining Ctr, 1209 North Dr Greensboro NC
Hofstra 1000 Fulton Ave. Hempstead NY

ARGO TEA
St Louis University 20 N. Grand Suite 104A St Louis MO
Northeastern Uni 106 St Stephens Street Boston MA

COMMUNITY COFFEE
McNeese State Univ. 375 Bouregard St Lake Charles LA
Louisiana State Univ Pierres Landing, Highland Rd Baton Rouge LA

CARIBOU COFFEE
Kansas State Univ 121 K - State Student Union Manhattan KS
IUPUI - A (student union) 620 Union Dr. Ste 123 Indianapolis IN
IUPUI - B 620 Union Dr. Ste 123 Indianapolis IN
Auburn Univ. - Student Village 1310 Wilmore Dr Auburn AL
Auburn Univ. - Library 1310 Wilmore Dr Auburn AL

DUNKIN DONUTS
So. Conn State Univ. 501 Crescent St. New Haven CT
Stony Brook Univ Stony Brook Union Stony Brook NY
FAU 777 Glades Road Boca Raton FL
Richard Stockton 10 West Jimmie Leeds Road Pomona NJ
Bowling Green State Uni Bowling Green OH
St Johns Uni 8000 Utopha Pwky Jamaica NY

58
EINSTEIN BROS BAGELS
American University 4400 Massachusetts Ave, NW Washington DC
Case Western University 10900 Euclid Ave Cleveland OH
Austin Peay State Univ. 601 College St, Morgan Univ. Ctr Clarkesville TN
Florida Atlantic Univ. 777 Glades Road Boca Raton FL
Nova SE Univ 3301 College Ave. Ft. Lauderdale FL
McNeese State Univ. 375 Bouregard St Lake Charles LA
College of Dupage Glen Ellen IL
Texas State Univ 100 Moore St., Harris Cafeteria San Marcos TX
U of Tennesee, Memphis Memphis TN
Uni of Penn 1920 commons food ct, 3800 Locust Walk Philadelphia PA
UNCC 9201 University City Blvd Charlotte NC
K-State 222 K-State Student Union Manhattan KS
Valdosta State Uni Valdosta GA
U. of Arkansas, Fayetteville Fulbright Dining Ctr, PO Box 2057 Fayetteville AR
Idaho State Pocatello ID
Colorado State Pueblo CO

PEETS COFFEE
Mass Art Boston MA
Uni of Arkansas Arkansas

59
STARBUCKS
Florida Atlantic University 777 Glades Road Boca Raton FL
Northern Kentucky University Nunn Drive & Grant Drive Covington KY
Northeastern Univ 106 Saint Stephen St. Boston MA
Nova SE Univ. 3301 College Ave. Ft. Lauderdale FL
Radford Univ. Corner of Fairfax & Adams Radford VA
Shippensburg Univ. Reisner Hall Shippensburg PA
Southern Illinois Univ Student Ctr, 1st Fl, Mail Stop 4430 Carbondale IL
SUNY Purchase 735 Anderson hill Rd Purchase NY
Stony Brook Univ. Stony Brook Union Stony Brook NY
Texas State Univ 100 Moore St., Harris Cafeteria San Marcos TX
Towson Univ University Union Bldg Towson MD
Univ of No. Florida 4567 St. Johns Bluff Rd. Jacksonville FL
Univ of Arkansas, Fayetteville Fulbright Dining Ctr, PO Box 2057 Fayetteville AR
U of New Mexico - Zimmerman 201 La Posada Albuquerque NM
Univ of Miami 1350 Miller Dr, Rm 132 Coral Gables FL
U of Central Oklahoma 100 N. University Dr Edmond OK
Clarion Chandler Dining Hall Clarion PA
UNCC 9201 University City Blvd, Cone Building Charlotte NC
Tennessee Tech University 1000 North Dixie Avenue Cookeville TN
St Johns Uni 8000 Utopha Pwky Jamaica NY
UMBC 1000 Hilltop Circle Baltimore MD
Uni of PA 1920 commons food ct, 3800 Locust Walk Philadelphia PA
Fort Hays State Univ. Ft Hays KS

60
YOGHURT & SMOOTHIES
COLD STONE CREAMERY
College of Pharmacy Albany NY

HAAGEN DAZS
U. of Albany 1400 Washington Ave Albany NY

JAMBA JUICE
Bowling Green State Uni Bowling Green OH
LSU Highland Rd Baton Rouge LA
UNC-G 1000 Spring Garden Greensboro NC

JUICEBLENDZ
Nova SE Univ 3301 College Ave. Ft. Lauderdale FL
Florida Atlantic Univ 777 Glades Road Boca Raton FL

PINKBERRY
Bowling Green Bowling Green OH
Radford Corner of Fairfax & Adams Radford VA

RED MANGO
UW LaCrosse LaCrosse WI

61
BURGERS & CHICKEN
BACKYARD BURGERS
Tennessee Tech University 1000 North Dixie Avenue Cookeville TN

BURGER KING
Salem Student Union 352 Lafayette St Salem MA
Univ of Arkansas - Fayetteville Fulbright Dining Ctr, PO Box 2057 Fayetteville AR
St Johns Univ. 8000 Utopia Parkway Jamaica NY

CHEEBURGER
Aldephi NY

CHICK-FIL-A
Angelo State Univ 2601 W. Avenue N. San Angelo TX
Duke University Durham NC
LSU - Resident Food Svc Bldg Laville Food Emp, Highland Rd Baton Rouge LA
Minnesota State Univ - Mankato 14 Centnnial Student Union Mankato MN
Oakland University 107 Oakland Center Rochester MI
Radford University Corner of Fairfax and Adams Radford VA
SE Missouri State Univ One University Plaza, MS #1700 Cape Girardeau MO
Tarleton State University 525 Doc Blanchard Stephenville TX
Texas State University San Marcos 100 Moore St, Bldg 40 San Marcos TX
Towson University University Union Bldg Towson MD
Univ of Arkansas - Fayetteville P.O. Box 2057 Fayetteville AR
Univ of Central Oklahoma 100 N. University Dr Edmond OK
Univ of NC - Charlotte 9201 University City Blvd-Cone Bldg Charlotte NC
American Univ. 4400 Massachusetts Ave. NW Washington DC
Austin Peay State U. 601 College St, Morgan Univ. Ctr Clarkesville TN
IUPUI 620 Union Dr. Ste 123 Indianapolis IN
U of Texas, Dallas 2601 N Floyd Rd #SU2.516C Richardson TX
U of New Mexico 201 La Posada Albuquerque NM
SIU Carbondale Student Ctr, 1st Fl, Mail Stop 4430 Carbondale IL
U of Maryland, Baltimore County Univ Center - 1000 Hilltop Circle Baltimore MD
UNCG UNCG Dining, Dining Ctr, 1209 North Dr Greensboro NC
62
Louisiana State Univ closing Union - Side Pocket, Highland Rd Baton Rouge LA
St Louis University 20 N. Grand Suite 104A St Louis MO
LSU - Pentagon Highland Rd Baton Rouge LS
Arkansas Tech Uni 204 W. O Street Russellville AK
Missouri State Univ. Springfield MO

JOHNNY ROCKETS

CHICK N GRILL
Univ.of West Florida Pensacola FL
U of North Florida 4567 St. Johns Bluff Rd. Jacksonville FL
LSU Baton Rouge LA

WENDYS
Northeastern U. 106 Saint Stephen St. Boston MA
U. of Albany 1400 Washington Ave Albany NY
UNCC 9201 University City Blvd, Cone Building Charlotte NC

PIZZA
CALIFORNIA PIZZA KITCHEN

SBARRO
Southern Connecticut State Univ. Adnati Student Center, 501 Crescent St. New Haven, CT

63
PAPA JOHNS
Louisiana State Univ food court Union - Side Pocket, Highland Rd Baton Rouge LA
Louisiana State Univ Pierre Foster Caf, Highland Rd Baton Rouge LA
Louisiana State Univ Tiger Lair Stadium Baton Rouge LA
Uni of Arkanas ARKU 209, 435 N. Garland Arkanas AR
Nova Southeastern Uni FL
UNCG Greensboro NC
Lamar 211 Redbird Ln, #10065 Beaumont TX
Uni of Utah Salt Lake City UT
Auburn Student Ctr, 255 Duncan Drive Auburn AL
University of Miami Bank United Ctr
Washington National Stadium
Uni of Cumberland
Austin Peays 601 College St. PO Box 4394 Clarksville TN
TTU TN
Scotts Community college
Chandler-Gilbert
Mesa
Gateway
NKU KY
UT, Dallas TX
SEMO One University Plaza MS #1700 Cape Girardeau MO
North Central College
Valdosta GA
Radford Corner of Fairfax & Adams Radford VA
Oakland MI
Emmanuel College GA
Fort Hays State 116 Agnew Hall Custer Drive Ft Hays KS
Lamar Univ 211 Redbird Ln, #10065 Beaumont TX
Northeastern Univ 11 Speare Place Boston MA
Norfolk University 700 Park Avenue Norfolk VA
Southwest Texas State Univ The Lair / 100 Moore St, Bldg 40 San Marcos TX
Southwest Texas State Univ The Den / 100 Moore St, Bldg 40 San Marcos TX
Univ of Nevada at Reno 1664 N. Virginia St., Mailstop 192 Reno NV
Univ of Pittsburgh - Greensburg 1150 Mt. Pleasant Rd Greensburg PA
Winona State 229 Kryzsko Commons Winona MN

64
MEXICAN
SALSARITAS
Univ of NC - Charlotte 9201 University City Blvd-Cone Bldg Charlotte NC
St. Louis University 20 No. Grand MSC3502 St. Louis MO
Univ of NC - Asheville 1 Unversity Heights Asheville NC
U. of Maryland - Balt County Univ Center - 1000 Hilltop Circle Baltimore MD
LSU - Pentagon Highland Rd Baton Rouge LA

TACO BELL
Univ of Nebraska - Kearney 1015 West 27th St Kearney NE
Wayne State College 1111 N. Main Street Wayne NE
Northeastern University 360 Huntington Avenue Boston MA
Louisiana State Univ Pierres Landing, Highland Rd Baton Rouge LA

MOEs SOUTHWEST

65
SUB/SANDWICH
BLIMPIE
Angelo State U. 1910 Rosemont Ave San Angelo TX
Arkansas Tech 204 W. O Street Russellville AR
Texas State University 100 Moore St., Harris Cafeteria San Marcos TX
So Illinois U., Carbondale Student Ctr, 1st Fl, Mail Stop 4430 Carbondale IL
U of Cent Okla 100 N. University Dr Edmond OK

DANGELOS SUBS
Northeastern U. 106 Saint Stephen St. Boston MA

JERRYS SUBS
Montgomery College 51 Mannakee St. Rockville MD

QUIZNOS SUB
County College of Morris Rt 10 & Center Grove Rd Randolph NJ
Florida Community College 101 W. State St Jacksonville FL
Shippensburg Univ Reisner Hall, Chartwells Shippensburg PA
St. Marys College - Bamco 18652 E. Fisher Road St. Marys City MD
Roger Williams Univ - Bamco One Old Ferry Rd. Bristol RI
Worcester Polytechnic Inst 100 Institute Rd Worcester MA
U. of Arkansas, Fayetteville Fulbright Dining Ctr, PO Box 2057 Fayetteville AR
Uni of Central Oklahoma 100 University Drive Oklahoma OK
Univ of West Florida 11000 Univ. Parkway, Bldg. 22 Pensacola FL
Cleveland State Viking Hall, 2130 Euclid Avenue Cleveland OH
Iona College 715 North Ave New rochelle NY
LSU - Pentagon Highland Rd Baton Rouge LA
LSU - Union Highland Rd Baton Rouge LA

66
SUBWAY

Uni of TX, Dallas Dallas TX
St. Louis U. 20 No. Grand MSC3502 St. Louis MO
Duke University Durham NC
Oakland University 120 VanDenBerg Rochester MI
Nova Southeastern Univ. 3301 College Ave. Ft. Lauderdale FL
SUNY Plattsburgh 101 Broad St. Plattsburgh NY
Uni of PA 1920 commons food ct, 3800 Locust Walk Philadelphia PA
Hofstra Hempstead NY
Canisius College 2000 Main St. Buffalo NY
St Xaiver University Chicago IL
NHIT NH
Fitchburg St. College - Student Ctr 160 Pearl St Fitchburg MA
Missouri State Springfield MO
Northeastern 360 Huntington Avenue Boston MA
Buffalo State College Buffalo NY
Uni of Nebraska Student Union 1015 West 27TH ST Kearney NE

UNO DUE GO
U of Wisc. Whitewater Whitewater WI
Cleveland State U. Cleveland OH

WHICH WICH
Arkansas Tech Uni 204 W. O Street Russellville AK
67
Operations Terminated Since July 1, 2007
University of North Carolina Asheville
Revenue - $3,613,782
Start Date - 8/1/05
End Date - 7/31/11
Reason for Lost - Competitive Bid
Southern Polytechnic State University
3,223,672
7/31/09
7/30/11
Competitive Bid
Chippewa Valley Technical
639,000
8/1/96
6/30/1
Competitive Bid
Yuba Community College
533,515
8/1/94
6/30/11
Competitive Bid
University of Missouri-St. Louis
2,794,106
12/4/01
12/31/10
Competitive Bid
Minot State University
1,548,900
7/1/05
6/30/10
Competitive Bid
Winchester Thurston School
419,100
8/1/00
6/1/10
Change in Management
Redemptorist Retreat
423,300
7/14/04
5/27/10
Schools Decision to go Self Op
Campus Village-University of Colorado
1,231,800
3/30/06
12/12/09
Competitive Bid
San Alfonso Retreat
615,600
11/1/99
11/8/09
Aquinas College
1,534,000
8/1/06
7/1/09
Competitive Bid
Yavapai College
1,062,800
3/1/99
7/1/09
Competitive Bid
Naismith Hall
1,250,000
5/1/07
6/30/09
Clackamas College
580,600
8/1/04
6/30/09
Rockford College
1,135,900
5/27/03
5/26/09
Competitive Bid
Mt. St. Alphonsus College
469,700
9/16/99
68
69
5/20/09
YWCA Berkeley Residence
1,321,200
12/1/88
5/17/09
Competitive Bid
San Jacinto Community College
459,700
5/1/99
5/15/09
University Of Wisc.-Stevens Point
5,295,600
8/1/95
5/1/09
Cochise College-Douglas
482,000
7/1/96
12/17/08
Competitive Bid
Cochise College-Sierra Vista
123,500
7/1/96
12/17/08
Competitive Bid
Tarleton State University
1,548,400
8/5/05
12/12/08
Cancelled per Contract
Indiana University - Athletics
2,379,200
9/21/02
8/31/08
Mount Wachusett Community College
392,400
70
7/1/94
8/29/08
Loss making contract which was mutually decided to cancel.
University of Texas at San Antonio
6,532,700
8/3/03
8/8/08
Competitive Bid
Polk Community College
521,400
8/1/99
8/4/08
Competitive Bid
University of Louisville
5,489,600
8/1/96
8/1/08
Competitive Bid
Arizona Western College
833,100
1/1/94
7/1/08
Competitive Bid
University of Wisconsin-Superior
1,500,000
8/1/91
6/1/08
Competitive Bid
Garden City Community College
604,300
7/1/79
6/1/08
Competitive Bid
McPherson College
928,300
1/7/08
5/31/08
University of Wisconsin-River Falls
71
3,533,600 12/23/94 5/31/08 Competitive Bid
Kansas City Art Institute 499,200 8/15/98 5/19/08 Competitive Bid
College Southern Maryland-Charles County 269,300 7/1/93 4/30/08 Mutual Decision to end
Contract
Concordia University At Austin 729,400 6/1/91 4/30/08 University relocating
Collin County Community College 670,200 12/1/97 12/31/07 Competitive Bid
Wisconsin State Patrol Academy 233,500 6/1/95 9/30/07 Competitive Bid
Arizona State University-West 1,404,000 7/1/94 7/31/07 Competitive Bid
72
Company Background
Chartwells is the education sector of Compass Group, the worlds largest provider of high-quality foodservices.
Chartwells operates on more than 210 higher education campuses in the United States delivering expertise
to colleges and universities both large and small. A diverse family of food and nutrition specialists, we are
dedicated to serving the academic community with healthy dining options. Chartwells applies a single-minded
commitment to building not just strong bodies, but also sharp minds and the foundation for a long, healthier
life. To stay fresh and focused, we work hard and move fast just like your students. Since Chartwells was
launched in 1996, our dining services and programs continue to evolve with the market and restaurant trends.
Consequently, we bring our partners the latest nutritional research, innovative food platforms and brands, and a
culture of fun to the schools we are honored to have as clients.
What sets us apart is our dynamic, custom approach backed by the vast network
of culinary and nutritional expertise, best practices, and systems integration support
of the Compass Group family of companies. Like no other company in the industry,
we capitalize on this strong infrastructure and worldwide experience to provide a
commitment to high-quality foodservice to our client institutions in campus dining,
catering services, and concessions. Chartwells combines the value and resources of a
global foodservices network with the proximity of our accomplished local managers.
We are known for our high level of innovation, education-specific technology,
stimulating food and beverage concepts, and the friendly professionalism of over
36,000 Chartwells associates.
Our distinctive restaurant-style approach enables us to take advantage of our culinary pedigree, which
ultimately improves the quality of dining operations for the campus communities we serve.
Nourishing students is
not only our business,
it is our commitment
to the communities
we serve.

proposal:






organization.



73
Eat.Learn.Live.
The foods we serve help fuel the ideas and
dreams of future generations. But we do much
more than feed hungry students. Whether you
call our commitment a mission, a philosophy,
or a passion, its hard to sum it up in a word.
So we use three: Eat.Learn.Live.
Eat.
Students are hungry for healthy, satisfying meals.
They eat fast and they work hard. To keep them
happy and safe, Chartwells partners with you to
create a unique, healthy dining environment. Our
on-site nutrition specialists and chefs are passionate
about preparing the balanced choices your students
need to succeed. From our customized menus
and meal plans to the snacks in our convenience
markets, we take feeding your students seriously.
Learn.
We also feed hungry minds because without a
well-balanced diet, students simply dont learn as
well. We do realize, however, that in an academic
environment, learning transcends mealtime. In
order to make good decisions about the foods they
eat, your students need two things: healthy options
and the insight to choose wisely. The ongoing
nutrition education of our associates helps ensure
that the food they prepare is as healthful as it
is tasty. Through a wide array of classroom and
dining initiatives, we are able to encourage a sound
foundation of good eating habits that will help your
students live longer, healthier lives.
Live.
A full life may begin with a balanced meal, but it
doesnt end there. Chartwells looks beyond the dining
environment and into the surrounding community.
From worthy humanitarian causes to responsible
environmental stewardship, we work earnestly to
build a tighter relationship with the world around
us. Weve found that the easiest way to teach
responsibility is to take responsibility. In partnership
with such worthy programs as LiveStrong, Project
Clean Plate, Project Green Thumb and Americas
Second Harvest, we make a real difference in the
communities of which we are a part.
Compass Group
Compass Group PLC is headquartered in
London and is the worlds largest foodservice
company. Compass Group operates in more
than 50 countries, with leading market
positions in the UK, Continental Europe,
Australia, the US, Eastern Europe, South
America, and Asia. Compass Group PLC had
revenues of $22.5 billion in fiscal year 2010.
Compass Group North America
Headquartered in Charlotte, North Carolina
$9.9 billion in annual revenues in FY 2010
Reputation for excellence in customer service
Strong infrastructure and experience
Compass Group capitalizes on its strong infrastructure
and worldwide experience to provide a commitment
to top-quality foodservice. While utilizing the vast
resources and diverse experience to serve all global
needs at the same levels of quality, each operating
company of Compass Group is backed by dedicated
human and financial resources, leveraging the
economies of scale. Each company is committed to
and focused on the market segment it represents.
74
Our Vision and Values
OUR VISION... To be a world-class provider
of contract foodservice and support services,
renowned for our great people, our great
service, and our great results.
OUR MISSION... Everyone in Compass Group
is committed to consistently delivering superior
service in the most efficient way, for the
shared benefit of our customers, shareholders
and associates.
OUR VALUES
s, students can come and go as many times as
they want. Unlike meals-per-week plans, there is
no monetary deduction or cost per meal associated
with each meal, and they dont feel compelled to
get their moneys worth by overeating. Also, there
arent any leftover meals to count and lose if not
used, thus increasing the value perception. This plan
appeals to parents because they know their student
will not be calling home for extra money because
they have run out of meals for the week.
Openness, Trust and Integrity
We set the highest ethical and professional standards
at all times. We want all of our relationships to
be based on honesty, respect, fairness, and a
commitment to open dialogue and transparency.
Passion for Quality
We are passionate about delivering superior food and
service and take pride in achieving this. We look to
replicate success, learn from mistakes, and develop
the ideas, innovation and practices that will help us
improve and lead our market.
Win Through Teamwork
We encourage individual ownership, but work as
a team. We value the expertise, individuality and
contributions of all colleagues, working in support of
each other and readily sharing good practices and
pursuit of shared goals.
Responsibility
We take responsibility for our actions, individually
and as a group. Everyday we look to make a positive
contribution to the health and well-being of our
customers, the communities we work in, and the
world in which we live.
Can-do
We take a positive and commercially aware can-do
approach to the opportunities and challenges we face.
OUR GUIDING PRINCIPLES
Safety, Health and Environment First never
to compromise on the health and safety of our
customers and our people and to manage responsibly
the impact that our business has on the environment.
Delivering for Clients and Consumers to earn the
continued loyalty of our customers by consistently
demonstrating why we are the first choice for quality,
service, value and innovation.
Developing our People and Valuing Diversity to
value and recognize the diversity and contribution
of our people. We create a work environment that
is challenging and provides the opportunities and
support for everyone to develop, learn and succeed.
Profitable Growth to deliver shareholder value
through disciplined, sustainable growth, underpinned
by strong governance, which contributes to and
leverages the benefits of our global scale.
Constant Focus on Performance and Efficiency to
deliver the highest quality and performance while
relentlessly driving to be the lowest-cost, most-
efficient provider.
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Corporate Dining
Education
Concessions, Retail,
Sports & Events
Specialty Dining
Healthcare &
Senior Living
Vending
Support Services
Strategic Partner
76
Operating Companies
Eurest Dining Services is recognized worldwide for standards of service and excellence
within the foodservice industry. Eurest is proud to serve the worlds most respected and
successful corporations, including many of the Fortune 500. Its recipe for success is flexibility,
professionalism, presentation, and a dedication to exceptional cuisine.
FLIK International focuses on feeding clients in executive and corporate settings. FLIKs
unique niche of providing upscale and authentic foodservice sets it apart from others in the
industry. The client list includes some of the most prestigious financial and legal institutions.
Setting the standard for Residential and Non-Residential Conference Center Management,
FLIK is on the forefront of the industry. FLIK Conference Centers is uniquely positioned to
expertly manage a wide range of operations and has demonstrated abilities in exceeding
clients goals and objectives for their facilities.
Bon Apptit Management Company is an on-site restaurant company
offering full foodservice management to corporations, colleges and
universities, and specialty venues. Bon Apptit is committed to sourcing
local, sustainable food supplies for all of its cafs throughout the country.
A pioneer in environmentally sound sourcing policies, Bon Apptit
has developed programs with Environmental Defense, the Monterey
Bay Aquariums Seafood Watch, and other leading conservation
organizations.
Food Works is best known for its award-winning foodservice and catering operations for all
of Motorola Inc.s corporate facilities, and it now oversees the preparation and serving of
more than 67,000 meals per day to 39 sites across North America.
Canteen Vending Services is the most recognized name in vending. Established in 1929
in Chicago with just five-cent candy bar machines, Canteen has grown to be three times
larger than its closest competitor. Canteen is the only vending company in the US with
a franchise system that serves clients in vending, dining and Office Coffee Service (OCS)
locations.
Restaurant Associates operates a portfolio of corporate accounts
spanning a variety of industries, including publishing and media,
advertising, banking and financial, technology, beauty and fashion,
sports, law firms and educational facilities, and proudly serves Americas
finest museums, performing arts centers, zoos and aquariums as the
leader in cultural dining across the country.
When it comes to innovative programs, no one serves students better than
Chartwells. As the leader in K-12 and higher education dining services, Chartwells
has the experience and insight to provide carefully planned and well-balanced meals.
It has been Chartwells commitment for over a decade to provide these customized
solutions to help students achieve at the highest levels.
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Morrison Management Specialists is the only US company focused exclusively
on providing food, nutrition and dining services to the healthcare and senior
living industries through its two operating divisions: Morrison Healthcare Food
Services and Morrison Senior Dining. Morrison Management Specialists client
roster includes some of the largest and most prominent hospitals, health
systems and senior living communities in the country.
One of the fastest-growing companies in its industry, Crothall Services Group
serves more than 800 customers across the US and Canada. The company focuses
on providing the highest value for facilities management with value being
the combination of high quality at a fair price. Crothall manages environmental
services, patient transportation, laundry and linen services, hospitality resource
centers, plant operations and maintenance, and energy asset design, management
and financing.
Eurest Services is a leading provider of janitorial, HVAC, handyman and related
services to all types of commercial, corporate, retail, aviation, educational and
industrial buildings throughout the United States. Eurest Services employs over 6,000
people and cleans over 140 million square feet of property each day, generating over
$140 million in annual revenue.
Strategic Partnerships
Thompson Hospitality Corporation, the largest minority-owned contract
foodservice company in the US, has strategically partnered with Compass Group
North America in corporate dining, K-12 and higher education since 1997.
This partnership strengthens both companies client relationships and better
addresses the changing needs of our customers.
This division currently orchestrates hundreds of celebrated events
a year such as The Academy of Motion Picture Arts and Sciences
Governors Ball, GLAAD Media Awards, The ESPY Awards, BET
Awards, and many others. It also operates in landmark locations
throughout Los Angeles,
Chicago, St. Louis, Las Vegas, San Francisco, Dallas, Washington,
DC, and Minneapolis.
Founded in 1978, Levy Restaurants has grown from one delicatessen in
Chicago to a specialized, industry-leading food and dining organization. It
pioneered the concept of fine dining in stadium and arena environments
and today provides foodservices at an envied list of sporting venues around
the country. It also operates a number of critically acclaimed restaurants in
Chicago, Orlando, and Salt Lake City.
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Corporate and Regional
Resources
Compass Group corporate headquarters is in
Charlotte, NC. Chartwells maintains a division office
in Rye Brook, NY. However, many corporate support
personnel reside and office in the geographic areas
they support, and are readily available to assist you at
your location.
In addition to the Chartwells regional and division
management support services, supported by our
parent organization, the following Compass Group
departments provide vital technical support services
to our on-site teams:
Training
Purchasing
Human Resources
Legal
Strategic Marketing & Business Excellence
Information Technology & Systems
Quality Assurance
Strategic Alliance Group
Design & Build
Accounting
79
Corporate Information
Address: 2400 Yorkmont Rd
Charlotte, NC 28217
Telephone: (704) 329-4000
Internet Address: www.compass-usa.com
Incorporation: May 19, 1994, in the State of Delaware (originally founded
in 1929). Licensed and operating in forty-nine states and
the District of Columbia.
Revenues: Chartwells revenues are in excess of $940 million annually.
Compass Group North America revenues are in excess of
$9.9 billion.
Ownership: Chartwells is a Division of Compass Group
Federal Employer Identification: 56-1874931
Duns Number: 61-170-1327
Bank Reference: Bank of America
Compass Group USA, Inc.
Account # 7188401761
Credit Inquiry Fax # 3 Day Turnaround - 415-343-9301
Credit Inquiry Fax # 1 Day Turnaround 900-733-2467
Auditors: Mr. Jeff Jones, Partner
Deloitte & Touche LLP
1100 Carillon Building
227 West Trade Street
Charlotte, North Carolina 28202
(704) 331-1568
Bonding Company: Seaboard Surety Company
New York, New York
Salesperson Contact: Richard Heger
Compass Group ; Americas Division
Office: 410-275-1243
Cell: 610-334-1179
80
Compass Group Organization
Officers and Profiles
Gary Green President and Chief Executive Officer, Compass Group North America
Chris Ashcroft Executive Vice President, Human Resources, Compass Group North America
Fedele Bauccio Co-Founder and CEO, Bon Apptit Management Company
Vincent L. Berkeley, Jr. Chief Diversity Officer, Compass Group North America
Palmer Brown Senior Vice President, General Counsel, Compass Group North America
Dennis Hogan CEO, Vending, Compass Group North America
Saajid Khan CEO, Compass Group Canada
Kurt Kimball Executive Vice President - Sales, Compass Group North America
Amy Knepp Senior Vice President, Strategic Alliance Group
Bobby Kutteh CEO, Support Services
Andy Lansing President and CEO, Levy Restaurants
Scott MacLellan CEO, Morrison Management Specialists
Lisa McEuen Senior Vice President, Business Excellence
Adrian Meredith CFO, Compass Group North America
Tom Ondrof Executive VP Corporate Strategy, Compass Group North America
Rick Postiglione CEO, Contract Foodservices, Compass Group North America
Tony Shearer Chairman, Foodbuy LLC
Steven Sweeney President and CEO, Chartwells, Compass Group North America
Warren Thompson President and Chairman, Thompson Hospitality Corporation, Inc.
81
Gary Green
President and CEO
Gary Green holds the position of Chief Executive Officer for Compass
Group North America and is a member of the executive board of the
parent company, Compass Group PLC. Prior to his appointment as
CEO in 1999, Green held the position of Chief Financial Officer for
the North American Division. He was a key member of the Compass
Group team that led the buyout of Canteen Corporation from Flagstar
in 1994.
Green joined London-based Compass Group at the time of the 1987
management buyout after having joined Grand Metropolitan PLC in
1986. He held the position of Commercial Director, managing all
Compass Group units in the south of England, before becoming Joint
Managing Director of the Business and Industry sector. His career has
taken him to Europe, North America and Africa.
Green qualified as an accountant in the UK in 1981. He is a Fellow
of the Institute of Chartered Accountants of England and Wales, and
the Hotel and Catering International Management Association.
In 2001, Green was awarded an honorary Doctor of Business
Administration in Foodservice from Johnson & Wales, Charleston
campus. In 2002, he received the prestigious Silver Plate Award for
Foodservice Management awarded by the International Foodservice
Manufacturers Association (IFMA). IFMA selected Green for
his leadership of Compass Group in key areas including major
acquisitions and the institution of industry-leading programs and
standards. In 2004, he won a Golden Chain Award presented by
Multi-Unit Foodservice Operators (MUFSO). The award celebrates
Greens recent accomplishments and career achievements.
Green is married, has two daughters and resides in Charlotte, NC.
82
Chris Ashcroft
Executive Vice President
Human Resources
Chris Ashcroft holds the position of Executive Vice
President - Human Resources. He is responsible
for all human resources, risk management, and
communication departments.
Ashcroft joined Compass Group in 1987 as Regional
Human Resources Director for Compass Services
(UK) LTD. In 1991, he was promoted to Human
Resources Director for Eurest UK based in London,
England. He transferred to the US as Vice President -
Human Resources for Eurest Dining Services in June
1996 and was appointed an officer of the company
in January 1998.
Prior to joining Compass Group, Ashcroft worked as
a personnel manager with the International Thomson
Organization, one of the worlds largest newspaper
and communications companies.
Ashcroft is a graduate of University College Cardiff,
holding a bachelor of science degree in Law and
Industrial Relations. He also holds an honorary
doctorate in business administration from Johnson &
Wales University.
He resides in Charlotte, NC, and is married with
two children: one son, who is a recent graduate of
University College Cardiff, and one daughter, who is
attending Agnes Scott.
Fedele Bauccio
Chief Executive Officer
and Co-Founder
Bon Apptit Management Company
Fedele Bauccio is the Chief Executive Officer and
co-founder of Bon Apptit. He began his foodservice
career in 1960 with Saga Corporations Education
Division. In 1972, he transferred to Sagas Business
Food Service Division and became President of that
division in 1978. In 1982, he was named President
of Sagas specialty Foodservices Group. Bauccio
was appointed President of the Stuart Andersons
restaurant chain in 1985. In 1987, he co-founded
Bon Apptit Management Company.
Bauccio was a recipient of the 1992 Restaurants
and Institutions Ivy Award, and in 1998 was
presented with the Nations Restaurant News
Golden Chain Award for Excellence. He presently
is Chairman of the University of San Francisco
Hospitality Management Program, a board member
of the Child Abuse Prevention Center of Santa Clara
and San Mateo Counties and the Bayview Center
of Arts and Technology, and serves as a member of
the Presidential Advisory Board of the University of
Portland.
Bauccio graduated from the University of Portland
with a masters degree in business administration
(1966) and a bachelors degree in economics (1964).
He is a 1985 graduate of the Advanced Management
Program of the Harvard Graduate School of Business.
83
Vincent L. Berkeley, Jr.
Chief Diversity Officer
Vincent L. Berkeley Jr. holds the position of Chief
Diversity Officer of Compass Group North America.
Berkeley was previously an executive with Burger
King, serving as Senior Vice President Diversity
and Corporate Relations, and Senior Vice President
Restaurant Operations in the Southeast. Prior to
that he was with PepsiCo and Marriott Corporations
Ginos restaurant chain. He holds a bachelor of
science in Human Resource Management from
Friends University.
Berkeley has served as past National Chairman of
the Board of the Sickle Cell Disease Association
of America, Board of Directors of the Orange Bowl
Committee, Chairman of the Board of Directors of the
Zoological Society of Florida, and 100 Black Men of
Florida. He is Vice Chairman of 100 Black Men of
America, Inc. He has also served on the boards of
the Welfare to Work Partnership, Kappa Alpha Psi,
and Sigma Pi Phi.
Berkeley resides in Charlotte, NC, is married, and has
two children.
Palmer Brown
Senior Vice President,
General Counsel
Palmer Brown serves as Senior Vice President,
General Counsel, Compass Group North America.
Brown joined Compass Group in 2001 and has
served in several Finance, Strategic Planning and
Corporate Development roles. He assumed the
position of General Counsel in July 2010. Brown has
coordinated most of the acquisitions and divestitures
for Compass North America.
Brown received a bachelor of science degree in
business administration from the University of North
Carolina and his Juris Doctor from the University
of North Carolina School of Law. Brown has also
passed the CPA exam. He is a member of the State
Bar of North Carolina.
Brown and his wife reside in Charlotte, NC.
84
Saajid Khan
Compass Group Canada and ESS North America
Saajid Khan is Chief Executive Officer for Compass
Group Canada and ESS North America, a position to
which he was appointed in September 2010. He has
been with Compass Group since 1996.
Khan held his first role in India, where he was
General Manager and then CEO of RKHS, a Compass
Group joint venture assignment where he led the
organization in achieving dominant market share.
Building on his success, he moved to Compass,
Australia where he was responsible for business
enhancement projects along with select acquisitions
across Asia Pacific. This eventually led to Khans
move to Malaysia as CEO and then Regional Director
for Compass Group Southeast Asia & China. More
recently, Khan held the role of Director of International
Clients & Market Development for Compass Group
PLC, based in the UK.
His responsibilities included the development of a
global key account management structure to grow
and manage international clients as well as the
development and execution of the Groups support
services strategy.
His industry career began in management roles with
a prominent luxury hotel chain and food and beverage
complexes in India.
Khan earned an MS degree in Business Leadership
from Revans University and is a Fellow of the Institute
of Management Consultants and Advisors.
He is married with two sons.
Dennis Hogan
Chief Executive Officer -
Canteen Vending Services
Dennis Hogan holds the position of CEO - Canteen
Vending Services for Compass Group North America.
He is also an officer of the company.
Prior to this appointment, Hogan held the position of
senior vice president of finance, and was acting CFO
2002 to 2003. He joined Compass Group in 1996
as a senior manager of strategic planning. In 1999,
Hogan became vice president of finance.
Prior to joining Compass Group, Hogan was the CFO
for a retail start-up in Washington, DC. Additionally,
Hogan has worked in strategic planning and product
management for MCI Telecommunications and Digital
Equipment Corporation.
Hogan earned a bachelor of science degree in
economics from James Madison University, and
also received a masters degree in finance from the
University of Illinois. In 1998, he completed and
passed the CPA exam.
Hogan is married with four children and resides in
Charlotte, NC.
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Amy Knepp
Senior Vice President -
Strategic Alliance Group
Amy Knepp holds the position of Senior Vice
President, Strategic Alliance Group. With 19 years
of experience in foodservice management and
accounting, she is responsible for the retention of the
top 800 accounts at Compass Group, cross-sector.
Knepp joined Compass Group in 1995 as Director
of Business Development. She was promoted to Vice
President of the Strategic Alliance Group in 1998,
and then to Senior Vice President. Due to Knepps
leadership, the Strategic Alliance Group is a best
practice model within Compass Group and the
industry.
Prior to joining Compass Group, Knepp held various
controller and operations positions with Marriott
Management Services and Host International.
Knepp holds a bachelor of arts degree in accounting
from Michigan State University.
Kurt Kimball
Executive Vice President -
Sales
Kurt Kimball holds the position of Executive Vice
President for Compass Group North America. He is
also an officer of the company. Compass Groups
North American Sales and Strategic Alliance Group
reports to Kimball. Additionally, he is responsible for
developing a consistent approach to cross-divisional
global opportunities, with global sales reporting
directly to him.
Prior to joining the company, Kimball was Vice
President of Sales for Marriott, based in California.
His responsibilities included national sales and
retention efforts for Marriott Corporate Services, a
$1 billion division of Marriott. Prior to that, he was
Regional Sales Manager in the higher education
market for Marriott Education Services.
Kimball has a bachelor of science degree in English
from the University of Maryland, with minors in
business and physical education.
He is married, has two sons and resides in Charlotte,
NC.
86
Bobby Kutteh
Support Services
Bobby Kutteh is Chief Executive Officer of Compass
Groups support services divisions, including Crothall
Healthcare, Eurest Services, and SSC Service
Solutions. Kutteh joined Compass Group in 1999
and has led the companys support services divisions
through their development into new strategic markets,
several significant acquisitions, and annual revenues
that exceed $1 billion.
Kutteh launched his career with American
Hospital Supply (now Baxter Healthcare) as a field
representative. During his seven years with the global
medical products and services company, Kutteh
ascended through various management positions to
Vice President of Sales. Kuttehs next role took him
to Marriotts Facilities Management Division in 1987,
where he served as Vice President.
Kutteh was further groomed in the medical equipment
and services industry when he moved to McGaw,
Inc. in 1991, as an Executive Vice President. During
Kuttehs tenure, McGaw successfully merged with
IVAX, a generic drug manufacturer, and in 1995,
with B. Braun, one of the worlds largest healthcare
manufacturers.
During this time, he also served on Crothall Services
Groups Board of Directors, and in 1999, joined
the company full time. Crothall Services Group was
acquired by Compass Group in 2001.
With a Bachelors Degree in Psychology from Wake
Forest University, Kutteh went on to earn his Masters
Degree in Business Administration at the University of
North Carolina, Chapel Hill.
Kutteh works from the Wayne, Pennsylvania,
corporate office, and enjoys an active family life with
his wife, Carol, and daughter, Nicole.
Andy Lansing
President and Chief
Executive Officer
Levy Restaurants
Andy Lansing is President and Chief Executive Officer
of Levy Restaurants, an innovative and award-winning
foodservice company. Lansing began his career with
Levy Restaurants in 1988 as Vice President and
General Counsel.
Lansing joined the organization with a specialization
in corporate and real estate law, as well as in the
representation of professional athletes garnered from
his three-year tenure with the private law firm of
Nagelberg and Resnick in Chicago. Prior to joining
the firm, Lansing received his bachelor of arts degree
from the University of Michigan in 1982 and his law
degree from Loyola University of Chicago in 1985.
Lansing was promoted to Executive Vice President for
Levy Restaurants in 1991. In that position, Lansing
directed and managed the seven corporate services
groups. In 1995, Lansing was promoted to President
and Chief Operating Officer with responsibilities for
directing the three groups within Levy Restaurants,
as well as the management of all group heads and all
corporate support services.
Lansing was selected as one of Chicagos top 40
business leaders under 40 by Crains Chicago
Business and as one of Restaurant Hospitality
magazines Rising Stars. In 1997, Lansing
spearheaded the formation of Levy Cares, the
charitable arm of the company that has been
nationally recognized for its contributions nationwide.
87
Scott MacLellan
Morrison Management Specialists
Scott MacLellan serves as Chief Executive Officer
of Morrison Management Specialists, the nations
only foodservice company exclusively dedicated to
providing food, nutrition and dining services to the
healthcare and senior living communities, through
its two operating divisions: Morrison Healthcare
Food Services and Morrison Senior Dining. Since
transitioning to the helm of Morrison in 2006, he has
led the company to record performance.
An unwavering champion of the foodservice and
healthcare industries, MacLellan has spent his
entire 24-year career in these fields. Prior to joining
Morrison as Vice President of Sales in 2004, he was
Co-Founder, President and CEO of Foodbuy, now the
largest foodservice-buying organization in the country.
He has extensive experience in various operations,
marketing, technology, sales and procurement roles
including President, General Manager, Vice President
of Sales, Director of National Accounts, Director of
Marketing, and Director of Procurement with Alliant
Food Service.
MacLellan received a bachelors degree in commerce
from the University of Virginia and serves on
the Board of Directors for Foodbuy, the National
Childrens Cancer Society and his local club. He
has raised substantial funds for multiple nonprofit
organizations and is the author of Amandas Gift, a
book dedicated to serving the parents of seriously ill
children.
Scott, his wife, Deborah, and two daughters reside in
Roswell, GA.
Lisa McEuen
Senior Vice President,
Business Excellence
Lisa McEuen joined the Compass Group North
America executive team as the Senior Vice President,
Business Excellence in 2007.
In this role, McEuen is responsible for identifying and
implementing operational best practices across all
Compass sectors; focusing on food-cost efficiency;
and leading a cross-sector team of best-practice
experts.
McEuen has 25 years of foodservice management
experience. Prior to joining Bon Apptit Management
Company, McEuen held a number of senior
operational and marketing roles with Epoch
Foodservice and Vending, Gardner Merchant, and
Aramark. She joined Bon Apptit in 1996 as district
manager for Cisco Systems and then became regional
vice president of operations.
She holds a bachelors degree in business
administration from San Diego State University and
is also a graduate of the Program for Leadership
Development at the Harvard School of Business.
88
Tom Ondrof
Executive VP, Corporate
Strategy
Tom Ondrof holds the position of Executive Vice
President, Corporate Strategy, for Compass Group
North America.
He was Chief Financial Officer of Compass Group
North America from 1999 until 2010. Prior to this
position, he was Vice President of Finance.
Before joining Compass Group in 1991, he worked for
ITT in Stamford, CT, in the financial planning group,
and also for PriceWaterhouseCoopers in Atlanta, GA.
Ondrof has more than 10 years experience in
strategic and financial planning, acquisitions and
divestitures. He received his accounting degree
from Wake Forest University and an MBA from
the University of Georgia. He is a Certified Public
Accountant and also holds a Certified Management
Accountant designation.
Ondrof is married with three children and resides in
Charlotte, NC.
Adrian Meredith
Chief Financial Officer
Adrian Meredith has assumed the position of Chief
Financial Officer, Compass Group North America,
effective October 2010. With 21 years experience
with Compass Group, both in the UK and U.S.,
Meredith started with Compass Group UK in a
number of financial and commercial roles, concluding
as Commercial Director for UK Contract Foodservice.
Coming to the United States in 1999, Meredith
supported the B&I segment of Compass Group. In
2006, he became CFO of Contract Foodservice.
Meredith is an accounting graduate with a
professional UK accounting qualification and a
Masters Degree in Business Leadership. Meredith
resides in Charlotte, NC.
89
Tony Shearer
Chairman, Foodbuy LLC
Tony Shearer holds the position of Chairman of
Foodbuy LLC. Shearer qualified as an accountant
in the UK in 1985 and is a Fellow of the Chartered
Institute of Management Accountants.
Shearer joined Compass Group in 1985 and was
employed in a number of financial positions,
culminating in the role of Director of Finance and
MIS from 1991-1994. This role was responsible
for directing the corporate financial centers and
all systems activities. During this time Compass
pioneered the introduction of Optical Character
Recognition (OCR) and Electronic Data Interchange
(EDI), the first use of these technologies in the UK
foodservice sector.
In 1989 Shearer became the first Compass recipient
of the ACORN award, Caterer & Hotelkeepers
Recognition of Achievement for the under 30s
in the foodservice industry. Shearer transferred to
Compass Group North America in 1994 and has been
involved with the creation and implementation of the
companys I.S. strategy, which has centered on the
implementation of SAP R/3 software for the enterprise
and the deployment of ReMACS software to the
companys foodservice restaurants.
Shearer is married, has two daughters and a son, and
resides in Charlotte, NC.
Rick Postiglione
Contract Foodservices
Rick Postiglione, better known as Rick Post in
the foodservice industry, is the CEO of Contract
Foodservices for Compass Group North America,
which includes Business and Industry (Eurest
Dining Services, Flik International Corp, Newport
Foodservices, Restaurant Associates Managed
Services, Food Works and Wolfgang Puck Catering),
Education (Chartwells), Healthcare (Morrison
Management Specialists) and Vending (Canteen).
Honored in May 2005 as the 43rd Distinguished
Visiting Professor at Johnson & Wales University
Hospitality College in Providence, RI, Post is also an
active member in the Culinary Institute of America
(CIA) and maintains a board position in the Society of
Foodservice Management.
Post came to Compass Group North America in
1997, assuming the presidency of FLIK International
Corp. Working closely with company founders
Rudiger and Julie Flik, he helped grow the business
substantially and was soon promoted to President
and CEO of the B & I sector in 1999. Before joining
Compass Group, Post was a senior vice president with
Sodexho Management Services and held a number
of executive positions within that organization. Prior
to joining Sodexho, he worked for Gardner Merchant,
formerly Blake, Miller and Hines, as a unit manager in
the high-profile New York City Avon Products account.
Post is a graduate of Staten Island College with
an associates degree in arts and science. He also
attended Brooklyn College, where he studied business
administration, marketing and advertising.
Post resides in Wayne, NJ, with his wife, Darlene,
and their four children.
90
Warren M. Thompson
President and Chairman
Thompson Hospitality Corporation, Inc.
Warren Thompson has nearly 30 years experience
in the hospitality industry. Beginning his career as a
Roy Rogers Assistant Manager in 1983, Thompson
became a Regional Manager responsible for 35
restaurants and an annual sales volume of $40
million. From there he began operating Travel Plazas
on the New Jersey Turnpike. He then assumed control
of 18 airports from Portland, Maine, to Tampa,
Florida, including JFK, Newark, LaGuardia and
Orlandos airport.
In 1992, he founded Thompson Hospitality
Corporation with a leveraged buyout and purchase
of 31 Bobs Big Boy restaurants, which Thompson
turned into Shoneys restaurants while also opening
three original-concept restaurants in Maryland
and Virginia. In 1997, he formed a new division,
Thompson Hospitality Services, LLC, in partnership
with Compass Group North America, to concentrate
on the booming contract foodservice business. Today,
Thompson Hospitality Corporation, along with its
subsidiary, Thompson Hospitality Services, is among
the nations largest minority-owned businesses.
Thompson has a BA in managerial economics from
Hampden-Syndey College in Virginia, and an MBA
from the University of Virginias Colgate Darden
Graduate School of Business Administration.
Steven M. Sweeney
President and Chief
Executive Officer
Chartwells
Steve Sweeney has an extensive background in
educational and corporate dining services, having
spent the past 30 plus years in the hospitality
industry. Prior to joining Chartwells in 1997, Steve
spent 18 years with FLIK International Corp., a
Compass Group operating brand. Steve was promoted
to his current position as President and CEO of
Chartwells in 1997 after completing seven years
as Vice President of Operations for FLIK. He was
responsible for FLIKs company-wide operations, its
expansion and ultimate success in the marketplace.
Today, he oversees all three Chartwells Divisions with
annual sales of $1.8 billion.
In addition to his responsibilities for Chartwells,
he served as President of Daka Inc. and saw Daka
through its merger with Compass Group. Under his
leadership, all of Compasss education accounts were
reorganized under the Chartwells banner. Steve has
been able to chart a growth strategy for Compasss
education business that has allowed the company
to enjoy substantial growth every year since the
company was founded. In the first year of Steves
leadership, account retention went from 89% to 97%.
Steve is an officer and board member of Compass
Group North America.
Steve was the recipient of the 2011 International
Foodservice Manufacturers Association (IFMA)
prestigious Silver Plate Award. This award recognizes
excellence to encourage excellence within
foodservice management. Steve began his career as
a chef in the restaurant and corporate sectors of the
hospitality industry. He has won various awards for
food presentation in New York and Boston Hotel and
Restaurant Shows. He is a member of SFM, NACAS,
NRA, NASPA, NACUBO, NAIS and AASCU, as well as
several other trade organizations.
Steve resides in Stamford, CT.
91
ChartweIIs - Higher Education
OrganizationaI Chart
Revised 050410
Steve Sweeney
President & CEO
Ann Tartaglione
Exec. Assistant
Rudy Simchak
RDM - University of
New Mexico
Chris von Glahn
RDM-Univ. Nevada,
Reno, Truckee Meadows
Dan Twohy
RVP - West
Brian Smith
District Manager
Reggie Conerly
RDM - University of
Utah
Missy Hamblin
Administrative Asst.
Mike Muller
District Manager
Patti Girardi
VP-Mktg & Creative Svcs.
Laura Conway
Director of Nutrition
Murali Krishman
Mktg. & Promo Mgr.
Kristine Andrews
Communications Mgr.
Amy Lunn
Stuart Henning
RVP - Central
Scott Werner
District Manager
Gerald Gatto
RDM Oakland Univ.
Tom Dockham
RDM-Univ Wisc.-
LaCrosse
Chris Nelson
Regional Manager
Andrew Willows
District Manager
Dan Eusebio
District Manager
Tom Hinspater
RDM-Univ. of Wisconsin
Whitewater
Stephen Arndt
District Manager
Dean Lowden
Director of T
Amy Russo
Exec. Asst.
Joe Kraskouskas
RDM - Worcester Poly,
Worcester State, Tri Valley
John Hayes
RDM - Salem State
Ralph Lembo
Regional Director
Tim Cooney
RDM - Northeastern U.
Brian Day
Dir. of Operations
Lin Johnson
Dir. Of Operations
Peter Bonacci
District Manager
Danny Dawkins
RDM - So. Conn. St.
Tom Piascik
Regional Director
Angela Silva
Greg Coady
EVP - Northeast
Steve Bryant
Regional Manager
Bob Mottola
District Manager
Lisa Mullen
Mike Paulus
RDM - BGSU
Tom DeLuca
RDMUMBC
Nick ula
RDMShippensburg
Roy Cubbler
RDM - Towson Univ.
Mike Lannon
RegionaI Manager
Kevin Lyden
RVP - Mid AtIantic
Gene Castelli
RDM - Ohio Wesleyan,
Bethany College
Scott Hughes
RDM - SUNY Plattsburgh
Alisa Mathis-Peterson
RDM - SUNY Albany
Ben Southard
RDM-Radford
Jim Winn
RDM - DePaul
Sam Holm
RDM-Tennessee Tech
Kevin Craig
Operational Support
Manager
John Ruppert
RDM-Northern
KY Univ.
Bill Zemk
RDM - Univ. Arkansas
Lee Rapport
RDM - Univ. of Miami
John Walters
District Manager
David Heidke
RDM - Louisiana St.
Ken Crane
Regional Director
Chris Cleveland
District Manager
Tracey Yaeger
Fred Heaviside
RVP - South
Greg Moran
RDM-Fl. Atl. Univ.
Andrew Lipson
RDM - Univ. of NC
Charlotte
Tom Callahan
RDM - Auburn Univ.
Robert Genser
RDM - Nova
Southeastern Univ
David Jordan
RDM - Univ. of
North Florida
Larry Orr
Regional Director
Jeffrey Marshall
District Manager
Leslie Bulkley
RDM - Tx. St. -
San Marcos
Nelson DeFigueiredo
Regional Director
Tim Weatherly
RDM - SE Missouri
State U
Paul Taylor
RDM - SLU
Cindy Stylinski
District Manager
Kevin Deans
RDM - UNC
Greensboro
Michael Lemon
VP - Culinary
Corporate Chef
Dennis Lestrange
RDM - St. John's
ChartweIIs support structure for Radford University

proposal:






organization.



92
Quality Assurance
Chartwells believes we have a moral obligation to
safeguard each other, our customers and clients by
operating a safe and healthy workplace and serving
food that is always safe to eat. Our primary concern is
that the food we prepare meets the highest standards
by using top-quality products and ingredients. At a
minimum, we will comply with all relevant legislation
and regulations. To ensure we follow best practices,
we have developed operating standards at every unit
based on sound science, regulatory requirements
and industry best practices. Conformance to those
standards is routinely measured and reported on,
with the objective of risk identification and mitigation
and continual improvement. And if crises arise, our
response at the unit and corporate levels is swift and
precise.
Chartwells master plan to reduce product risk
includes:
Comprehensive standards
Staff education and training
Management and hourly employees
Compliance assessment
Self-inspection
Third-party food safety audits
Vendor certification
Dedicated technical resources
Crisis managemen

proposal:






organization.



VALUE TO YOU
Ensures food safety and
public health
Delineates accountability
Increases efficiencies
Continually monitors product
safety from the source to the
plate
Keeps important food safety
messages front and center
Quality Assurance
Standards and Solutions
Manual
Chartwells food-safety standards are based
on the FDA Food Code and are housed in our
comprehensive Quality Assurance Standards
and Solutions Manual.
This essential document includes standard operating
procedures (SOPs), sanitation standard operating
procedures (SSOPs), and Hazard Analysis Critical
Control Points (HACCP) compliance plans. Every
Chartwells unit manager has a copy of this easy-to-
use reference, and relies on it for daily operations as
well as for the basis for training associates. Unique to
this manual is the identification of detailed solutions
and helpful information for each quality assurance
standard, including how to suggestions, best
practices, required and recommended tools, training
tips and other information and resources that help
the unit manager keep your campus dining service
safe and sanitary. This manual covers the following
topics:
Cleaning and sanitizing
Prevention of cross contamination
Food receiving and storage practices
Food preparation and service
Associate health and hygiene
HACCP compliance plans and temperature logs
Crisis management
In addition to the manual, we display colorful,
instructive quality assurance signage to constantly
remind associates of our food safety standards.
Our quality assurance signage package contains
twenty-five signs, including seven HACCP signs that
help reinforce critical standards for receiving food
products, cold storage, cooking, cold production, hot
holding, cold holding, and cooling. The signs remind
associates to monitor times and temperatures, take
corrective actions when critical limits are exceeded,
and record their findings.
93
The Quality Assurance
Department Support Staff
Chartwells commitment to service of the safest,
highest-quality food possible is demonstrated by its
dedicated staffing of the quality assurance function
with full-time, credentialed, industry-recognized food
safety professionals.
Our internal technical specialists include:
Registered Sanitarians
American Society for Quality Certified HACCP
Auditor
Registered Environmental Health Specialists
Food Technologists
Certified Professionals Food Safety
Registered Dietitians
Food Scientists
Compass Groups quality assurance support staff
maintains many areas of expertise that bring added
value to the company and our clients. These areas of
specialty include:
Emergency preparedness and response
QA standards and regulatory compliance
Culinary initiatives and food programs
Preventive maintenance programs
Marketing initiatives
Food allergen programs
Packaged food-labeling regulations
Cleaning programs
Facilities plan review
Pest control programs
Equipment and smallwares certifications
Food safety audit programs
Food safety training programs and adult
learning
Associate health and hygiene programs
Highly susceptible populations regulations
Communicable disease and epidemiology
Vending standards and product QA
Food technology, formulated foods and R&D
Private label/co-pack product programs
Cook-chill technologies
Foodservice food safety
Biological, food, and agricultural sciences
Environmental and public health
Nutrition
Auditing
Quality systems
Although we focus on proactive initiatives and
activities in the pursuit of excellence in the delivery
of quality assurance in our operations, we are also
committed to effective deployment of resources
when, for whatever reason, a food protection issue
arises. You can rest assured that qualified members
of the quality assurance team can be depended on to
support your concerns at the operations level in the
event of any food safety or sanitation issue, however
minor.
94
Food Safety Management
Training
Compass Group is an industry leader in sanitation
and food safety training through our participation in
the ServSafe Food Protection Manager Certification
Course; this is the premier food safety certification
course in the nation, administered by the Educational
Foundation of the National Restaurant Association.
ServSafe is a training and certification course for all
foodservice managers, designed to instruct them on
food safety concepts, safe food handling practices,
sanitation and cleanliness. Course participants are
trained and tested on such food safety issues as
proper personal hygiene, safe food temperatures,
control of microorganisms, food safety regulations,
sanitation management, and HACCP.
ServSafe is:
Accepted by most state and local jurisdictions
requiring manager training and/or testing
Consistent with the FDAs approach to food
safety - the HACCP system
Every Chartwells manager across the country has
received ServSafe certification. Compass Group
is dedicated to helping all new managers achieve
certification, ensuring the continued quality and
safety of our products and services. Furthermore,
all managers are required to be recertified every
three years, which exceeds the five-year requirement
established by the National Restaurant Associations
Educational Foundation, as well as most local health
departments.
Food Safety Hourly
Associate Training
Providing effective food safety and sanitation
training for newly hired associates is an important
management responsibility. For this purpose we
have developed the Associate Food Safety and
Sanitation Handbook. This helpful tool provides
new hourly associates with the basics on food
handling, health and hygiene practices, and cleaning
and sanitizing responsibilities on their first day of
work. The handbook also includes a knowledge
assessment to measure comprehension and a
commitment signature page to document completion
of food safety and sanitation program orientation.
For continued training of hourly associates, we have
developed the Twenty-Four 5-Minute Training
Topics Worksheet, which guides unit managers
through the food safety program/HACCP plan
implementation process, allowing them to track their
progress. The worksheet, used in conjunction with
the Standards and Solutions manual, provides the
framework for annual associate training in safe food
handling practices.
95
HACCP
HACCP was developed in the 1960s as an industry-
wide effort to analyze the complete food product flow
in order to establish critical controls and eliminate
hazardous conditions and procedures. Approved by
the scientific community as well as regulatory and
industry practitioners, HACCP covers every aspect of
the life of a food product from suppliers to storage
and production to consumption. The development
of any effective HACCP program includes seven key
steps:
Conduct a hazard analysis
Identify critical control points
Establish critical limits
Establish monitoring procedures
Establish corrective actions
Establish verification procedures
Adhere to record keeping procedures
Using these principles at Chartwells, we have fully
integrated the HACCP approach to managing and
reducing product risk in our operations. We have a
unique approach to customizing our HACCP plan to
each foodservice operation, which considers unit-
specific details such as staffing, equipment, hours
of operation, and menus. This approach includes
the use of our innovative Managers Food Safety
Planning Guide, which walks unit managers through
a step-by-step process to plan and assign food safety/
HACCP tasks and responsibilities for each of our
HACCP prerequisite systems and critical control
points. This helps ensure that all staff members
clearly know their responsibilities and are well
trained. HACCP verification processes are likewise
planned and assigned by unit management.
Zero-defect process control is our goal, and we
believe that these steps, along with certification of
incoming goods (vendor certification), will safeguard
public health on your campus and ensure that food is
unadulterated when served or offered for sale.
Food-Allergens Management
Protecting our food-allergic guests from harm is
important to all levels of the Chartwells organization.
As a result, we have developed a robust food-
allergens program that models the suggested practices
for the foodservice industry outlined by the Food
Allergy and Anaphylaxis Network, the leading food
allergy advocacy group in the U.S.
Our allergens management program, which places
special emphasis on the eight major allergens
recognized in the U.S., is designed to help food-
allergic consumers make informed food choices
each time they visit one of our dining facilities. The
program includes the following components:
Each unit manager is responsible for identifying
food allergy experts for each shift and each
business day. These experts are trained to
effectively answer questions from food-allergic
guests about the ingredients of foods they
intend to purchase.
All unit managers are responsible for posting
allergen-awareness signage in their operations,
including a kitchen sign with key information
for associates and a service-area sign that
advises food-allergic guests to contact a
manager with ingredient questions.
Hourly associates receive special training on
food allergies, including how to respond to
guests questions.
Managers and chefs are encouraged to
enhance the names of menu items that include
any of the eight major allergens and where the
allergen would not commonly be associated
with the item.
96
Third Party Food Safety
Audit Program
Conformance with quality assurance standards and
procedures, as well as compliance with regulatory
requirements, is a fundamental expectation for
all Compass Group operations. Food safety/QA
compliance measurement is also a critical function to
our company leadership. For objective and uniform
compliance measurement, we contract with third-
party food safety audit companies to audit each
business unit. Units are audited annually and new
business units are audited within ninety days of
opening.
The third-party food safety audit companies we
partner with have been chosen because of their
reputation, integrity, and capabilities. They are the
premier providers of food safety assessment and
consulting services throughout North America.
Auditors are highly trained and hold a wide variety of
technical degrees as well as specialty certifications.
The ten food safety compliance index categories
measured during our food safety audits, which focus
on the flow of food and the process of food handling,
are:
Purchasing and receiving
Quality assurance program management
Storage
Staff facilities
Preparation/production
Staff standards
Service/distribution
Customer areas
Premises and equipment
Cleaning and sanitizing
According to the Centers for Disease Control
and Prevention, the top five critical risk factors
contributing to foodborne illnesses are:
Foods purchased from unsafe sources
Foods inadequately cooked
Inadequate food temperatures during holding
Food in contact with contaminated equipment
Poor personal hygiene
A primary emphasis of Chartwells quality assurance
program and third-party food safety audit is control
of these risk factors in our business units. A formal
process has been established for identification and
reporting of any corrective actions deemed necessary
as a result of the audit. All levels of our field
management participate in responding to each audit,
driving continuous improvement of unit-level food
protection programs.
In addition to third-party food safety audits at each
unit, every unit manager is required to conduct a self-
inspection each month using our Monthly Food Safety
Inspection tool. Our self-inspection tool is designed
to help management verify that all food safety,
sanitation, and HACCP systems remain in place and
effective.
97
2009 Compass Group USA, Inc. All rights reserved.
Compass Group Third Party Food Safety Audit Form

Version: 8 (dated 12/17/2009)

~ Information Only ~
Item # Line Item / Description Points Severity
005 Reason for most recent health inspection: 0 NA
010 Date, score and critical issues from most recent health inspection: 0 NA

~ Purchasing & Receiving ~
101 Frozen foods received solidly frozen so that they are hard to the
touch; properly inspected.
3 Critical
102 Potentially hazardous refrigerated foods received 40F or below;
properly inspected; temperatures checked.
3 Critical
102a Deliveries received during the audit time. 0 NA
103 Food from commercial suppliers; food and packaging in sound
condition; source tags for shellfish held for at least 90 days from the
date original container is emptied.
3 Critical
151 Thermometers accurate and readily available for use. Bi-metal dial-type
thermometers not used.
2 Non-critical
152 Foodservice-related chemicals all from Ecolab. 2 Non-critical

~ Storage ~
201 and 202 Walk-in cooler product temperatures 40F or below.

* Value explanation: 3 points deducted if product is 41F to 50F; 5
points deducted if product is over 50F
3 or 5* Critical
201a and
202a
Three walk-in cooler product temperatures. 0 NA
203 and 204 Cold potentially hazardous foods maintained at 40F or below in
reach-in refrigerators.

3 or 5* Critical
205 Potentially hazardous foods not left out of temperature control for
extended periods of time.
3 Critical
206 Foods free of all microbiological, physical or chemical contamination. 4 Critical
207 Date marking is applied at time of preparation to ready-to-eat
potentially hazardous food prepared on-site, intended to be held cold
more than 24 hours and does not exceed 4 days shelf life.
3 Critical
208 Food products not held or stored past manufacturers expiration/use-
by/sell-by dates.
3 Critical
251 Refrigerated storage units equipped with accurate thermometers that are
easily viewable.
1 Non-critical
252 Food protected from potential microbiological, physical and chemical
contamination.
2 Non-critical
253 Foods properly covered, stored, and protected. 2 Non-critical
254 Foods properly identified. 1 Non-critical
255 Foods stored minimum 6" off floor. Marked floor perimeters observed. 1 Non-critical
98
256 Frozen foods received and held solidly frozen so that they are hard to the
touch.
2 Non-critical
257 Single-service articles and linens properly stored. 2 Non-critical
258 In-use utensils properly handled and stored. 2 Non-critical

~ Preparation/Production ~
301 Potentially hazardous foods cooked and reheated to proper internal
temperatures; foodhandlers actively monitoring temperatures.
4 Critical
301a Total number of locations where foods are cooked. 0 NA
3 Critical
303 Potentially hazardous foods properly cooled. 4 Critical
304 Foods free of microbiological, physical or chemical contamination. 4 Critical
2 Non-critical
352 Frozen foods properly thawed. 2 Non-critical
353 Fruits and vegetables properly double-washed prior to processing
and serving.
3 Critical
353a Compass Group Fruit & Vegetable Washing Instruction sign (QAS-21)
posted in the designated produce washing area.
0 NA
contamination.
2 Non-critical
355 In-use utensils properly handled. 2 Non-critical

~ Service/Distribution ~
401 and 402 Cold potentially hazardous foods maintained 40F or below in all cold
holding devices including all display reach-in refrigerated units and
ice wells.

3 or 5* Critical
402a Three cold holding product temperatures. 0 NA
403 and 404 Hot potentially hazardous foods maintained 140F or above.

points deducted if product is below 130F
3 or 5* Critical
404a Three hot holding product temperatures. 0 NA
3 Critical
407 Foods free of all microbiological, physical or chemical contamination. 4 Critical
408 Food products not distributed past use-by/sell-by dates. 3 Critical
2 Non-critical
452 Proper serving practices observed. 2 Non-critical
contamination.
2 Non-critical
454 Proper ingredient statements on all commercially packaged products
distributed for retail sale. Consumer advisory statements for raw or
undercooked animal products offered as ready-to-eat and for juices that
are packaged on-site without pasteurization.
1 Non-critical
99
454a Fruit and vegetable juices squeezed on-site. 0 NA
457 In-use utensils properly handled 2 Non-critical

~ Premises & Equipment ~
501 All food contact surfaces of equipment and utensils in good condition,
durable, non-toxic, and easily cleanable.
3 Critical
502 Adequate hot and cold water available and from an approved source. 3 Critical
502a Hot water temperatures at hand sinks. 0 NA
503 Plumbing in good working order (adequate pressure, air
gaps/backflow prevention devices in place).
3 Critical
504 Pest prevention program is effective. 4 Critical
504a Pest control service report 0 NA
505 All mechanical equipment storing or holding hot or cold potentially
hazardous food is functioning properly.
3 Critical
551 Chemicals and spray bottles properly labeled and used; stored in a
designated area.
2 Non-critical
552 Cleaning tools and brushes appropriate for use, properly stored. 2 Non-critical
553 Non-food contact surfaces properly cleaned. 2 Non-critical
554 All non-food contact surfaces of equipment and utensils in good
condition, durable, non-toxic, and easily cleanable.
1 Non-critical
555 Floors, walls, and ceilings free of excessive dust, debris, and standing
water.
2 Non-critical
556 Ventilation adequate; vents, fan guards, and filters clean. 1 Non-critical
557 Interior garbage containers cleaned, lined, and emptied as needed. 1 Non-critical
558 Floors, walls, and ceilings properly constructed and in good repair. 1 Non-critical
559 Lighting adequate; safety shields in place and in good condition. 1 Non-critical
560 No pest entry points or harborage sites. 1 Non-critical
561 Pest-control devices properly installed and maintained. 1 Non-critical
562 Exterior garbage storage and removal adequate, covered, and kept clean. 1 Non-critical

~ Customer Areas ~
651 Non-food contact surfaces properly cleaned. 2 Non-critical
652 Floors, walls, and ceilings free of excessive dust, debris, and standing
water.
2 Non-critical
653 Ventilation adequate; vents, fan guards, and filters clean. 1 Non-critical
654 Floors, walls, and ceilings properly constructed and in good repair. 1 Non-critical
655 Interior garbage containers cleaned, lined, and emptied as needed. 1 Non-critical
656 Dining area tables and chairs clean and orderly. 1 Non-critical
657 Tableware properly presented. 2 Non-critical

~ Cleaning & Sanitizing ~
701 Food contact surfaces properly cleaned and sanitized. 3 Critical
702 Facilities for manual washing and sanitizing of equipment and
utensils properly maintained and operated.
3 Critical
703 Sanitizer systems dispensing at proper concentration. 3 Critical
704 Dishwashing machines operating properly (temperatures and
pressure).
3 Critical
100
751 Clean utensils and equipment properly stored. 2 Non-critical
752 Sanitizer test kits available and used. 1 Non-critical
753 Wiping cloths stored in approved sanitizer and properly used; sanitizer
spray bottles used and stored properly.
2 Non-critical

~ Staff Standards ~
801 Proper handwashing practices followed. 4 Critical
802 Infected associates or those who present a risk of transmitting
foodborne pathogens are restricted from food handling.
4 Critical
803 No bare-hand contact with ready-to-eat food. 4 Critical
804 Gloves properly maintained and used appropriately. 4 Critical
805 Associates advised of required health information reporting
responsibilities; documentation current.
4 Critical
831 Good hygiene practices: clean outer clothing, proper hair restraints used,
etc.
2 Non-critical
832 Eating, drinking, and tobacco use restricted to designated areas. 2 Non-critical
833 Personal items properly stored in designated areas away from food,
utensils, and equipment.
1 Non-critical

~ Staff Facilities ~
861 Handwashing facilities in food-preparation areas adequate and
accessible.
3 Critical
881 Handwashing facilities in food preparation areas clean and fully stocked. 2 Non-critical
882 Restrooms clean, fully stocked, and in good repair. Doors are self-closing.
Trash cans covered where required.
2 Non-critical
883 Area(s) for eating, drinking and tobacco use designated. 1 Non-critical
884 Area(s) for storage of personal belongings designated. 1 Non-critical

~ QA Program Management ~
901 At least one manager working in this unit has a current Food Safety
Manager Certificate.
3 Critical
951 Quality Assurance Standards and Solutions manual and Quality
Assurance Records binder readily available.
4 Critical
953 QA signage posted appropriately. 4 Critical
954 Facility is appropriately licensed/permitted to operate. 2 Non-critical
956 Master Cleaning Schedule for the entire operation is effective. 4 Critical
958 Twenty-Four 5-Minute Training Topics Worksheet present and
properly used.
3 Critical

101
Purchasing
Standards
To provide you with consistent product quality,
Chartwells makes all food purchases through
Compass Groups Purchasing Program, which
maintains some of the highest-quality standards in
the foodservice industry. Our purchasing staff selects
approved suppliers based on standards of quality,
service, and price of course but also on:
Assurances of supply
Adherence to Compasss high food-safety
standards
Full product traceability
Ability to respond quickly in the event of a
product recall
Proper liability insurance
Ability to report purchasing data electronically
Manufacturing processes that support our
corporate social responsibility programs, where
appropriate
To meet the needs of our operations, the approved
supplier list includes national, regional, and local
purveyors who meet these exacting standards. Our
purchasing staff carefully ensures that contract terms
for all operations are honored, and we regularly
re-evaluate the performance of our suppliers and
renegotiate contract terms.
It is Chartwells long-standing policy to serve nothing
but the finest-quality products to your students. An
integral part of our food purchasing specifications
is our quality standards. All incoming orders are
inspected and weighed to make sure they meet the
standards set forth in the Minimum Food Quality
Standards table.
Contracts are negotiated for commodities that are
most appropriately and effectively purchased through
national agreements. Fountain syrups, canned goods,
coffee, groceries, confections, foodservice equipment,
fleet vehicles, etc., are all items we contract for
nationally, which guarantees uniform pricing for all
our units. The system is then administered locally,
where applicable. With a large number of accounts
in each of its regional areas, Compass Group is able
to combine the needs of all its customers and make
volume purchases, translating to greater purchasing
power. This benefits you, our client, by allowing us
to provide cost stability despite fluctuating market
conditions.
Supply Chain Due Diligence
We aggressively support all procurement
programs and processes in pursuit of providing
the safest and highest-quality product possible
to the business, our clients and our customers.
We recruit, retain, and deploy qualified
professionals to achieve best in class
vendor and product certification through the
application of sound science consistently
and collaboratively with all stakeholders
procurement, operations, and suppliers.
Compass Group has a comprehensive master plan
for management of product risk across all business
sectors, overseen by the Vice President of Quality
Assurance. Our plan directs an integrated approach
to product risk management, from the procurement
process to operating company and individual
operating unit execution of a food safety management
system a source-to-service approach. One element
of this plan is vendor certification, administered by
internal technical resources in positions dedicated to
supply chain due diligence.
Furthermore, Compass Group has identified the safety
of incoming goods as a critical control point in its
unit-level HACCP plans and programming; hence,
our pursuit of vendor certification as an essential
prerequisite program on behalf of our operators.
A fundamental requirement of our HACCP plan,
therefore, is that product purchases are strictly from
Compass Group/Foodbuy-approved suppliers.
Our current success and future supply chain diligence
strategies are underpinned with the strong and
active partnership established between the Quality
Assurance Department (QA) and Foodbuy.
102
Vendor Certification
The current centerpiece of Compass Groups
vendor QA certification is our requirement for an
independent, professional assessment of supplier
facilities and operating standards, and validation
of their compliance with applicable regulatory
requirements and conformance to Compass
Group expectations. A third-party-conducted
Good Manufacturing Practices, Warehouse and
Distribution Center, or Good Agricultural Practices
audit is required to be submitted to Quality Assurance
for review (audit type dependent upon the nature and
scope of the suppliers business). Compass Group QA
expectations are currently met if the supplier achieves
acceptable results on its initial and then annual
third-party audit.
QA Supplier Review Steps
1. Supplier submits
A. Completed Supplier Quality Systems
Information questionnaire
B. Copy of previous third-party audit
o If supplier does not participate in an
independent audit program, QA review
cannot proceed
o Supplier-approval request may be
resubmitted following presentation of an
audit conducted by a Compass-approved
company, with acceptable results
2. QA evaluation of all supplier documents
submitted
3. QA issues approval status: Approved;
Conditional; Not Approved
4. In the case of Conditional and Approved
status, the supplier is required to submit the
details of the corrective actions it has taken to
address each deficiency reported on its audit, as
well as the preventive actions taken to prevent
recurrence.
Approved Supplier Audit Programs
Silliker
NSF Cook & Thurber
AIB International
Primus (produce only)
SQF
Randolph Associates Inc.
In pursuit of supplier assessments of the utmost
reliability, we only accept audits conducted by the
most reputable organizations that retain auditors who
are fully qualified professionals.
Fresh Fruit USDA Fancy or USDA No. 1
Canned Fruit USDA Fancy or Choice
Fresh Vegetables USDA Fancy or USDA No. 1
Frozen Foods USDA Grade A Fruits and Vegetables
Grd. Beef Products USDA Choice
Pork USDA No. 1, produced without nonthera-
peutic use of human antibiotics
Sausage Products Grade 1
and Variety Meats
Milk Grade A Whole Milk, Skim & 2%, 100% rGBH
free
Butter USDA Grade A (92 Score)
Cheese Grade A
Eggs Grade A, Certified humane, cage-free shell
and liquid eggs
Fish and Seafood Fresh preferred. Frozen products must be a
nationally distributed brand, packed under
USDA Department of Interior inspection.
Poultry USDA Grade A, produced without nonthera-
peutic use of human antibiotics
Coffee, Tea National Brands, multiple blends, Fair Trade
and Sustainable
More detailed specifications of our purchasing standards are
available on request.
Minimum Food Quality Standards
Category Grade
103
Brand Audits
Whether Chartwells operates a national brand
franchise or a Compass Group restaurant brand
on campus, each brand representative conducts a
quality audit at least once/semester (internal audits
are conducted twice a year). These audits include a
thorough review of the following:
Food specifications and purchasing
Portion sizes
Ingredients and recipes
Product storage, handling and preparation
Marketing and merchandising
Sanitation practices
Customer service and suggestive selling
Proper equipment function and operation
Additionally, many of our franchise brands hire
outside secret shoppers who periodically conduct
quality assessments and forward a formal report to
the restaurant regarding their specific experiences.
104

proposal:






organization.



105

proposal:






organization.




expertise, expected response times from initial contact through after-
event-pricing adjustments, timeline and flexibility for number
guarantees, recourse for failure to meet contractual obligations or
customer dissatisfaction, and charges for rentals, set-ups, deliveries, and
other non food or labor related charges.

f. The Offeror should discuss his experience with, and expected level of
use of, the dining services automated module for the CBord System and
willingness to handle any and all costs associated with provisioning and
connectivity if another system is used.

g. The Offeror should provide a plan to operate food service under
emergency and/or unpredictable circumstances, i.e., breakdown of
equipment, power failure and should have the expectation to do so.

h. The proposal shall include the method to achieve and maintain waste
reduction through recycling. Include ways to enhance the environment
through improved ecological practices and procedures.

i. The Offeror should describe any cost saving programs that they have
successfully implemented at other institutions, which might be
implemented at the University.

j. The Offeror should provide a description of its:

Control of cash and cash receipts;
Recording, checking, and reporting of sales/revenue;
Purchasing and receiving;
Control and accounting for inventory;
Accounting for food and product costs;
Menu planning and cost analysis.

k. The Offeror should include resumes identifying the proposed on site
representative and the District Manager position. The University will
have input into the District Manager chosen to service this account. The
resume should describe the experience, education, background, specific
professional accomplishments, and any special qualifications.

l. The proposal must provide a sample catering catalog or guide with
suggested menu and prices.

C. Snack Vending. Proposed plan to provide snack vending services as an option to this
contract.

1. Describe the proposed snack-vending program including: approach, furnishings,
promotions, merchandising, product mix, prices, special services, and other
features. Propose a plan to offer attractive, clean, and well stocked vending
machines.

2. Provide a restocking, cleaning, and maintenance schedule for all vending
locations.
Our catering operations at Radford University are
lead by Mary Beth Roberts-Sutherland. Mary Beth
is assisted by a team of dedicated professionals in
providing catering services to campus. Chartwells
provides administrative support for our catering
operations at Radford University. Our staff is then
reachable during normal business hours to begin the
process of planning their event. As soon as initial
contact is received, our catering staff strives to ensure
thorough communication with the client throughout
the execution of the event. This communication starts
with the Special Event sheet that outlines the details
and begins the menu selection process. Our Executive
Chefs, Brian Mann and Tim Brower are available to
meet with clients to discuss special menu development
or other creative culinary ideas that our guests might
find helpful in planning their event. In this process, the
client will verify other necessary charges as dictated
by the event. Instances of these charges are setup,
delivery, bartender, linen, additional labor, excessive
cleanup, and consumption. Once all necessary decisions
have been made, the function sheet is provided to the
client for final approval of estimate and services, and
the execution stage begins.
Our chefs and managers review the functions at weekly
production meetings. We are available to field questions
or concerns from the client throughout this process.
In addition to our office staff, Mary Beth Sutherland
and Barbara Griffiths are available via cell phone or
office phone to assist our clients. Final guest count
guarantees, dietary restrictions, and changes to setup
are requested to our catering team no later than 72
hours prior to the event. Exceptions can be made due to
inclement weather and/or other extreme situations.
Within three business days following the event, an
invoice is generated for final billing. A customer
satisfaction survey is mailed with each invoice for
the clients convenience. Any response received that
expresses dissatisfaction is reviewed by the Director of
Catering within 24 hours and all necessary adjustments
made.
One of the advantages to being part of the Compass
Group family of food service companies is the
opportunity to take advantage of learning and training
programs. As we continue to look to enhance our
catering program at Radford University we want to
utilize the experience and knowledge of our peer
organizations in the development of our catering
staff. Beginning in Fall 2012, our Director of Catering
Mary Beth Roberts-Sutherland will begin a personal
development plan that will enhance her abilities to
continually deliver stellar events for Radford University.
Mary Beth is fully engaged in the development of her
plan and is excited about the possibilities.
We will utilize Wolfgang Puck Catering at the
Newseum in Washington DC to assist Mary Beth
in the development of her hands on experience
with events at Radford University. As a partner
within Compass Group the Wolfgang Puck
organization is recognized the world over for
their detailed approach to both small and large
catering events. Featured prominently each
year with the Oscars and Emmy Award show,
Wolfgang Puck delivers quality food and service
that any guest can be proud of.
Our chefs will also participate in the efforts with
Wolfgang Puck Catering as well.
Restaurant Associates, another division of
Compass Group has developed a wine program
that will further help our catering staff in
recommending pairings and taste profiles to best
meet the needs of our campus guests. The
Restaurant Associates Wine & Spirits program
has been created by Thierry Pradine, our Master
Sommelier. We invite you to review the program
on the following pages.
Additionally our management team will be
taking part in the Culinary Institute of Americas
Professional Wine Studies Program.
Our goal for catering training does not stop there. Mary
Beth and the chefs will all be active in the development
of our production and wait staff in delivering new and
innovative techniques. Catering is an every changing
dynamic on a University campus. We are prepared to
deliver the needs of the campus, regardless of budget,
size or challenge.
106
PLANNING YOUR EVENT
As the Host,
GUARANTEE & CANCELLATION POLICY
Our guarantee policy works as follows:
You will be billed for this number, unless the actual number exceeds the guarantee.

Catering cannot be responsible for providing food for more guests than indicated by the guarantee.
We may not be able to make adjustments with less than 3 business days notice.
E
Events canceled less than 3 business days prior to the event are subject to a 50% fee, plus the costs incurred (i.e. linen, special orders).
vents canceled (in writing) more than 3 business days prior to the event will not be billed.
No fees will be assessed for cancellations due to extreme weather or University closing.
PAYMENTS
For non university sponsored events, there is an 18% service fee (not a gratuity). 100% of the total estimated charges
We accept payment in forms of cash, check, Visa, or Mastercard.
will be required when the contract is signed or 14 days prior to the event, a credit card number must also be on le.
s of your event. To ensure menu pricing, a minimum of 10
guests is required for all events. All pricing is per person unless noted. We require that all special dinners or receptions be
days advance notice. Events booked less than 3 business days prior to the event will be limited to in-house food supplies
On Campus Facilities: Sally Cox - 540.831.5420
Selu Conservancy: Je Armistead - 540.831.7018
107
AVAILABILITY OF SERVICES
PICK UP AND DELIVERY SERVICE
A $15.00 delivery fee will be applied to all events on campus outside Dalton Hall.
Delivery fee for ev remises will be determined based on distance.
Pick up service is available through the RU you choose to do so for your event.
There are some restrictions and limitations as to item availability for pickup service.
The set-up, delivery fee will be waived for Pick Up service.
EQUIPMENT RENTAL
RU Catering maintains a reasonable amount of quality equipment to service your needs. For some events, it may be necessary for
RU Catering to rent additional service ware. If this should be the case, we will inform you what the charges will be.
All food & beverage items on the menu include plastic service ware in the pricing. However china service and paper service are
available for your event. Please check with your RU Catering representative for additional charges. Please choose which service suits
your needs for the event.
MISSING AND DAMAGED EQUIPMENT
Any service equipment used for catered events is the property of RU Catering.
requested, you will be responsible for all equipment.

OT responsible for picking up items from any location other than from the location at which it was set up.
LINENS AND OTHER SERVICES AVAILABLE
Linens for
cost will be added to the clients bill.
t tables are supplied when applicable. There will be a charge for additional tablecloths as requested. Please request
any speci c color arrangements when making your order. At least 2 week notice is needed for special color linen orders.
Flower arrangements are available upon request for an additional price.
If you are unsure as to the menu spec cs for your special event, please contact your RU Catering representative. We will be pleased
to put our expertise at your disposal. Remember, close coor re that your event is of the highest
quality.
*Menu pricing is based on market conditions and seasonality.
We will make every e ort to accommodate your scheduling request. A reasonable amount of labor is computed as part of the
prices listed in this brochure. Events with long programming, use of Muse audio equipment, events that require additional
based on the size of the event.
Should you choose to avoid a set-up fee see Pick Up and Delivery Service as well as our Grab & Go Menu.
108










contract.

machines.

locations.
Currently the CBord/Micros system set up and programming is handled by programmers at Radford University.
The unit management along with our business manager is trained by the Micros programmers and reports from
the system are sent daily to the business office for compiling and reporting purposes.
Chartwells currently pays for costs associated with the meal plan components of the Cbord ID system on a
yearly basis up to $28,000 per year. As our dining program continues to grow, we will continue to partner with
the University to maintain great customer service to the entire community and will negotiate in good faith with
the University for additional expenses at added points of service.
Compass Group has a dedicated department to IT solutions and we work with a number of different firms that
provide card access and management programs. If the University would wish to review alternative solutions to
their current CBORD ID system, Chartwells would be able to assist the University by engaging our IT Division.
109










contract.

machines.

locations.
Radford University
Dining
Emergency
Planning Guide
Overview/Introduction
The tragedies that have unfolded across the country
are appalling but real. From a wildfire to an extended
electricity outage, no person, region, or organization
is isolated from the threat of an emergency. In
such a situation, the reputation and reliability of
an organization is often judged by their emergency
response. Did the organization maintain operations
that are essential to the well being of its customers,
employees and community? Could they account for
their employees and customers and keep them safe?
Were they able to recover?
As stated on the Radford University Office of
Preparedness website: The Office of Emergency
Preparedness (OEP) is tasked with the overall
emergency operations planning and Continuity of
Operations Planning for Radford University. The
OEP is also responsible for emergency management
training, planning, coordination, and implementation
of all FEMA, Virginia Department of Emergency
Management and Homeland Security related activities
for Radford University including alert technologies,
drills, and establishment of regional partnerships.
The role of Dining Services at Radford University
is to support the OEP in their efforts to maintain
emergency operations on this campus.
Below we have outlined the continuity of operations
plan that is Radford Universitys Dining Services
roadmap for continuing essential functions in the
wake of a range of potential emergencies. The
document outlines a plan for continuing critical
operations for up to 14 days after an emergency. This
includes:
1. Essential Functions and Key Personnel;
2. Identification of Critical Locations and order of
opening;
3. Vital Records, Systems and Equipment;
4. Alternate Work Site(s) / Relocation; and
Reconstitution
5. Sample Emergency menu types, make-
shift kitchen set-up, and On Hand Inventory
requirements
This plan is reviewed annually during the month
of September to ensure that it is accurate and up
to date. Any changes to the plan during its annual
review will be reflected and then redistributed through
the approval process before being submitted to the
OEP. It is critical that our emergency preparedness
plan is in sync with the efforts and planning of the
University.
For questions about Radford University Dining
Emergency Preparedness Plan please contact Ben
Southard at 540-915-6116.
110
Essential Functions
and Key Personnel
The primary essential function of Radford University Dining services is to provide a suitable level of dining
services for all students, faculty and staff impacted by the emergency situation. Key personnel needed to
provide these functions are Dining Services managers, supervisors, and senior hourly staff. Vital records to
maintain are the key log, safe combinations, PC access information for each unit, vendor supply lists, up
to date physical inventory and storage locations as well as data archives. Critical needed in the event of
emergency include kitchen cooking and refrigeration equipment, utilities (water, electric, and steam) and
essential office equipment. In the event of loss of any of the above, the Resident District Manager or successor
will determine a plan of action based on the situation to provide continuous service while providing products
that are food safe and essential to the individuals impacted by the emergency.
The Resident District Manager or designated successor will have the authority to expedite varied levels of food
service necessary to sustain the community on campus. This authority will be triggered by the emergency
situation as declared by the OEP and confirmed by University Administration. The implemented contingency
plan is based on the amount of campus affected by the situation and until normal operations can be restored.
To execute this plan the following procedures will be conducted:
1. Implement phone tree with staff contact information
2. Contact local vendors
3. Management phone emergency call in identified
4. Staff reporting locations identified
5. Dining Services Command center established
6. Emergency messages sent via campus website and Dine on Campus Site
7. Notification through the campus Emergency Operations Text Alerts
Limitations of services provided will be based on availability of utilities, scope of emergency and its impact on
transportation, and the availability of staff to perform tasks. (Receiving, cooking, serving and utility functions).
The key position succession plan is as follows:
Position Title Person Currently in Plan Contact Number
Key Position Resident District Manager Ben Southard 540-915-6116
Successor 1 Director of Operations William Bremer 540-267-6947
Successor 2
Director Student Center/
Safety Champion
Adrean Harris 540-320-4733
Successor 3
Director Dalton Dining
Center
Mark Tyler 540-797-7147
Alt Sucessor Executive Chef Brian Mann 540-392-5351
111
Identification of Critical
Locations and Order of
Opening
Once an emergency situation has been determined,
the Resident District Manager will coordinate with
campus Administration and the Office of Emergency
Preparedness to determine which location(s) can best
serve the overall community. Listed below are the
two critical locations to campus operations due to
the equipment they house as well as their ability to
accommodate large masses of individuals at a given
time:
Dalton Dining Center - Primary dining center
on campus with greatest capacity and storage`
New River Grill House- Secondary dining
center with dual areas for serving and large
kitchen
Below we have listed the order of opening once the
OEP and Campus Administration have determined the
emergency situation has ended.
1. Dalton Dining Center Primary dining center
on campus with greatest capacity
2. New River Grill House- Secondary Dining
center with dual areas for serving
3. Bonnie Hurlburt Student Center- Area for
opening that requires minimal staffing
4. Dalton Dining Food Court
Final determination for order of opening will be
determined by the Resident District Manager in
coordination with Campus Administration and the
OEP.
Vital Records, Systems, and
Equipment
Vital Records
To provide suitable level of dining services for all
students, faculty and staff impacted by a situation,
the following vital records information is essential to
execute the emergency plans core purpose
1. Key log- provides a directory of available keys
and who has all keys
2. Safe combinations- in the event emergency
cash disbursement is needed
3. Tracking mechanism (Micros)- to track
population for production and provide
information to the university
4. PC access information for each unit- provides
detailed access information and operation
information for each unit in the department
5. Vendor supply lists for each unit ordering/
receiving product as well as delivery
information
6. Latest physical inventory and storage to
allow managers/staff other than the regular
personnel to quickly identify food availability
for menu development and production.
The above mentioned items will be maintained
weekly or as needed based on personnel changes.
The files will be maintained under normal security
with a secure file maintained by the Resident District
Manager available to key personnel on Senior Staff.
The primary contact is Ben Southard 540-915-6116,
ben.southard@compass-usa.com.
112
Vital Systems
To provide suitable level of dining services for all
students the following vital systems are of high
priority to execute the emergency plans core purpose
all items are of high priority.
1. Telecommunications- hard line and cellular
telephones are good for communications with
local authorities, the administration and OEP.
2. Kitchen cooking and refrigeration equipment-
level of food service will be dependent on
refrigeration and cooking equipment. (e.g. hot
and cold vs. cold only vs. shelf stable/ambient
only items)
3. Office equipment/PC with peripherals-
internet (Ethernet or wireless) a plus for
communications with Office of Emergency
Preparedness, administration, vendors and
staff.
Emergency Equipment
In addition to the equipment listed above, we
currently warehouse emergency equipment to
maintain service when a situation has occurred
with a short term resolution in sight. In the event
of short term power loss that occurs during service,
the equipment needed to finish the meal and their
locations are provided below.
1. Flashlights with batteries- all mangers have
one provided in top desk drawers of their
office
2. Lanterns with batteries and gas- Located in
the Dalton Dining Hall, Main dry storeroom
behind buyers desk
3. Sterno Fuel- Located in the Dalton Dining
Hall, main dry storage area, middle aisle on
the right
4. 6 foot gas grill- offsite catering storage
5. Portable hand sink- Dining Services storage
area
Alternate Work Sites,
Relocation Plan
Communication, and
Reconstitution
Alternate Work Sites
Dining Services would operate out of each available
kitchen on campus until none are available. At
this point the Resident District Manager would
have authority to make a decision if conditions are
conducive to create makeshift kitchen. Service plan
would include potential for delivery of pre-prepared
meal packages and ready to eat products that could
be delivered and served from any agreed-upon
location on or adjacent to campus.
Key components of the make-shift kitchen are as
follows:
1. Refrigerated truck provided by main line
distributer
PERFORMANCE Foodservice - Virginia
7420 Ranco Road Richmond, VA
23228 (804) 237-1001 or
(800) 755-6641
2. Large Tent with walls 6 six foot work tables
Aztec Rental Company 1531 North Main
Street
Blacksburg, VA 24060-2585
(540) 552-7474
3. 6 Foot Gas Grill On site
4. Catering display cooking burner s On site
5. Portable hand sink-on site Dining Services
Storage
6. 5 Gallon Potable water transport - Catering
Storage
7. Catering Beverage Cambros
8. Soap and sanitizer buckets
9. Knives, spatulas, pans, and whisks Currently
on site
10. Disposable flatware and tableware
113
Relocation Plan Communication
The communication plan is as follows: Resident District Manager or successor gather at administration office
or command center that has been established (A), Information sent to group directors (B), group directors
delegate portion of unit phone list to each subordinate (C), subordinates communicate to staff (D), information
communicated to population via OEP, Campus website, DOC website and main number voicemail (E).
Compass Group Community Support
The primary essential function of Radford University Dining services is to provide a suitable level of dining
services for all students, faculty and staff impacted by the emergency situation. However, there are times
when the emergency may affect the surrounding community and require support from outside our immediate
area. When events arise that overwhelm our local resources, Chatwells at Radford University can call on
the assistance of the Compass Group community to support our efforts to maintain continuous service to the
university community. Due to the close relationship developed within Compass for each of our teams, the
Resident District Manager will enlist the support of our Regional Director, Michael Lannon and Region Vice
President, Kevin Lyden to reach out to other accounts in this area regardless of sector or company. Below we
have listed local resources that can assist with emergencies as they arise to give support to our local team:
Local Company Distance to Campus Contact Phone Number Contact Address
Canteen 43.6 miles/53 minutes 540-362-3361 1231 Rockland Ave NW
Roanoke, VA 24012
Eurest Dining Services 47.6 Miles/55 minutes 540-982-1716 323 West Virginia Ave
Vinton, VA
Chartwells UNC
Greensboro
134 Miles/ 2.25 hours 336-334-4451
Resident District
Manager
1400 Garden Spring Rd.
Greensboro, NC
Chartwells UNC
Charlotte
156 Miles/2.5 hours 704-687-0692
Resident District
Manager
9201 University City Blvd.
Charlotte, NC
Chartwells
Mary Baldwin College
121.19 Miles/2 hours 540-887-7141
Director
Staunton VA
Chartwells
Bridgewater College
139 Miles/ 2.35 hours 540-828-5333 402 East College St
Bridgewater, VA
114
Reconstitution
In the event of a critical event that would rend the department non-operational for an extended period of time
(longer than 14 days), a reconstitution plan is established for the restoration of full departmental services.
Below is the reconstitution team that will oversee the return to normal operations.
Position Individual Currently in Position Role Responsibilities
Resident District
Manager
Ben Southard Reconstitution Manager
Forms Reconstitution
Team and oversees
reconstitution plan
Director of
Operations
William Bremer
Reconstitution Team
Member
Provides operation
and technical advice
on reconstruction
plan. Expedites plan in
operation units
Executive Chef Brian Mann
Reconstitution Team
Member
Provides culinary and
technical advice on
reconstitution plan.
Expedites plan in
operating units
Office Manager Thomas Pfeifer
Reconstitution Team
Member
Provides administrative
support to the team
Compass Group/
Chartwells
Corporate support through
Michael Lannon
Reconstitution Team
Member
Supporting information
on emergency
preparedness.
115
Sample Emergency Menu
Types and Inventory
Requirements
Below are just a sample of the menus that are
available. More menus are complied in the Dalton
Dining Center Crisis binder located in the Dalton
Dining Center managers office.
(No electricity with No Steam)
All hot items to be served buffet style utilizing
catering equipment and based on inventory on hand
during the emergency.
Breakfast:
Fruit Juice or Canned Fruit
Cold Milk with Dry Cereal
Bread with shelf stable toppings
Pre-made pastries
Fruit
Additional items may be available based on menu and
decision made by RDM and Executive Chef
Lunch/Dinner:
Sandwich Bar
Potato Chips
Fruit
Pre-made pastries and desserts
Milk, Water, Lemonade, Tea
(No electricity and With Steam)
All hot items to be served buffet style utilizing
catering equipment and based on inventory on hand
during the emergency.
Breakfast:
Fruit Juice or Canned Fruit
Scrambled Eggs (In steam Kettle)
Cooked Cereal (In Steam Kettle)
Cold Milk with Dry Cereal
Lunch/Dinner:
Sandwich Bar
Potato Chips
Fruit
Milk, Water, Lemonade, Tea
116
Inventory Requirement
Food Group
Assorted Frozen Vegetables
Frozen Entrees
Frozen Fish, Meats, Poultry
Fresh Milk/Dairy
Prepared Vegetables
Bread/Rolls
Frozen pastries/Desserts
Canned Products
Dry Staples
Cleaning Supplies
Paper Products
Recommended Emergency Amount on Hand
7 day supply
7 day supply
7 day supply
2 day supply
2 day supply
2 day supply
5 day supply
10 day supply
10 day supply
10 day supply
2 day supply
117
Our Current
Sustainability
Program Initiatives
Campus Participation - RU Dining Services
supports and participates in the RU sustainability
program to recycle cardboard, cans, paper and
bottles, RU Dining Services contributed to the campus
recycling efforts for paper, cardboard, food waste, and
cans during Recycle Mania.
Local Produce - RU Dining Services purchases
locally grown produce when seasonally available.
16% of our food budget goes toward local food items
including milk, ice cream, bread and produce.
Virginia Green Business - RU Dining Services
achieved a Green Business certificate from Virginia
Green Businesses.
Patriot Biodiesel - Local, commercially sized
biodiesel manufacturer that provides pure biodiesel
fuel to the Piedmont Triad from locally collected waste
vegetable oil.
Food Products - We use only cage-free shell and
liquid eggs. Additionally, we serve only sustainable
seafood (over 40,000 pounds are served annually),
poultry produced without the routine use of human
antibiotics, pork produced using reduced antibiotics,
gluten-free menu items, and organics at retail
locations.
Fair Trade Coffee and Tea - As part of our ongoing
commitment to sustainable farming practices, we
have developed relationships with the top retail coffee
brands in America. Each of our coffee partners is
encouraged to purchase only from these sustainable
resources. Current level of compliance is XXX%
rBGH- free milk and yogurt - We serve milk and
yogurt produced without the use of artificial bovine
growth hormones.
Trim Trax - Our back of the house waste reduction
program that tracks overproduction, production waste
and unused or out of date inventory allowing our
team to easily know what they may be wasting and
can guide them to make improvements.
Project Clean Plate - Our
waste reduction program for
Residential Dining locations
that urges our guests to take
as much food as they want,
but only what they will eat.
Recycling Efforts RU
Dining Services recycles all
cardboard cartons received at
all dining locations. RU Dining Services has its own
corrugated cardboard compactors and approaches
100% for cardboard recycling.
Trayless Dining - Since
going Trayless in our
residential dining on Earth
Day in 2008, we saw
an average food waste
reduction of 4.67oz per
person per meal.










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Sustainability, the Vision
Goals & Objectives Education,
Collaboration, Integration, Implementation
and Maintenance
Chartwells is committed to continuing our partnership
and collaboration with Radford University in
developing and implementation of a campus-wide
sustainability plan with defined objectives, strategies
and goals. The following plan is our promise to
implement strategies to reach those goals as well as
help educate the students so that sustainability in
foodservice and other campus activities continues to
be ingrained in the Radford University community and
surrounding areas. This plan has been developed from
a campus foodservice perspective, and we anticipate
that it will be folded into a comprehensive Radford
University wide plan. Once the plan is approved and
integrated, we will establish mutually agreed-upon
time lines for implementation. Be assured that many
of these actions will be implemented as part of our
minimum standards of operation.
Our management team will utilize Compass Carbon
FOODPrint Toolkit to help analyze, provide solutions
and measure impact of each initiative. This web
based tool, developed in-house by Compass Group,
provides information and a variety of tools that will
allow us to build a step by step strategy to lower the
carbon footprint of RU Dining Services.
The Carbon FOODPrint Toolkit guides us through four
strategic paths, to reduce carbon emissions in four
key contributing areas:
1. Menu Engineering Modifying food and
beverage production to reduce air and road
miles.
2. Kitchen Services Guidelines for eco-
friendly smallwares and cleaning chemicals.
3. Site Equipment Best practices for use of
cooking & chilling equipment; ventilation, and
ware washing.
4. Facilities Management Best design
systems for buildings, lighting and waste
management
Finally, a strategy to achieve the goals that we have
pledged to support will require capital and ongoing
cash flow to maintain that high level. Consequently,
Chartwells will provide a Sustainability Fund every
year of the contract communicating, educating and
marketing your sustainable initiatives throughout the
campus and beyond. (See the Executive Summary for
our economic commitment.)
119
Future Measure
Objective Actions
Support and procure food products that meet
sustainability goals of the university
Improve food purchases from local purveyors by 1%
year over year of the contract.
Chartwells will provide annual and quarterly reports
to the University documenting the total cost and
percent of purchases made from local vendors
(within 250 miles of the University) for fruits,
vegetables, dairy, flour, eggs, beef, pork, chicken, and
fish.
Chartwells is committed to implement the EnviroPure
Composting Program - The equipment and program
will eliminate up to 880 lbs of organic waste per
day. . Radford University will be the first Chartwells
account to install this program. Program will be
installed in both Muse and Dalton Hall. All food is
composted within 24 hours and available for use by
RU Facilities on campus lawns and gardens.
Introduce a new napkin program across campus with
30 % post consumer recycled content. All paper
items are biodegradable except mandated Brand and
Coca Cola logo beverage cup.
Install a year round herb garden for use by the dining
services.
Minimize (or eliminate) offering individually wrapped
condiments at Dalton Hall (e.g. sugar/sugar
alternative packets, salt/pepper packets, individual
creamers).
Provide menus for all locations electronically only-
using text on campus, dine on campus website, and
LCD screens at all locations to communicate the
menu and specials of the day.
Virginia Green Business Maintain RU Dining
Services Green Business certificate from Virginia
Green Businesses.
Energy Star Specify and recommend all food
service equipment upgrades are energy conserving
models.
Maintain relationship with Patriot Biodiesel
Continue all recycling program on campus and our
involvement and support of RU sustainability and
Recycle Mania.
Ongoing compliance to Project Green Thumb,
Chartwells approach to sustainability.
Ongoing compliance to Compass Group Social
Responsibility policies for conduct and food
purchasing

120
Objective Actions
Utilize sustainable, green cleaning products to the
maximum extent feasible
Introduce Ecolabs Green line of chemicals for
janitorial and ware washing.

Participate in future campus based education
efforts to promote awareness and understanding of
sustainable environment
Purchase A Carbon Footprint Calculator (Carbonzo)
for placement at the entrance at Dalton Hall
Establish a Quarterly Sustainability Lecture Series at
the Xhibition Kitchen
Continue with Project Clean Plate and establish
mutual goals with Student Dining Committee and
Sustainability Steering Committee
Did you Know? signs posted at concepts
highlighting the sustainability efforts at that concept.
Chartwells Green Associations and Groups
Many Chartwells and client dining facilities are certified, rated or affiliated with the following associations or
groups.
Green Restaurant Association
http://www.dinegreen.com/
Princeton Review Green Honor Roll
http://www.princetonreview.com/green-honor-roll.aspx
The College Sustainability Report Card /(Green Report Card)
http://www.greenreportcard.org
Association for the Advancement of Sustainability in Higher Education (AASHE)
http://www.aashe.org
AASHE STARS (Sustainability Tracking, Assessment & Rating System)
http://www.stars.aashe.org
ACUPCC (American College & University President's Climate Commitment)
http://www.presidentsclimatecommitment.org
Climate Neutral Campus Report
http://www.climateneutralcampus.com
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locations.
1. Enviro Pure Composting
Chartwells proposes the installation of Enviro Pure
Composting. This equipment can eliminate up to
880 lbs of organic waste per day. We propose to
have the program installed in both Muse and Dalton
Hall. All food is composted within 24 hours and can
be used by Radford University Facilities on campus
lawns. Program will reduce $30,000 in waste
removal tipping fees.
2. Energy Reduction Plan
Step 1
Partner with a third party energy audit firm approved
by the University to conduct a full energy audit of the
RU Dining department. Purpose of the third party
audit will be to establish the base line usage and
establish separate accountability. Moving forward,
audits will be conducted every other year to measure
progress.
Step 2
Review results with the university and develop our
energy reduction plan based on the third party energy
audit results.
Step 3
Implement approved action plan steps.
3. Chartwells Operational Savings
We understand that when we are efficient in our
operations, the impact will be tangible in the
proposed profit split. The two examples below are a
sampling of programs that we will be ingrained in our
day to day performance at Radford University.
Trim Trax
Chartwells has developed Trim Trax, a food-waste
reduction program and green initiative that could
noticeably cut operating costs as well as reduce
our carbon footprint in landfills. It is designed to
be implemented and executed by staff to increase
engagement and operational efficiency, as well as
create awareness about the environmental impact of
food waste.
The program tracks and measures food-waste costs,
including in the following categories:
Production waste (food thrown out prior to
cooking /service, such as vegetable peels)
Over produced (unusable food that has gone
through production and must be disposed of)
Unused/out-of-date inventory (expired, spoiled
or overcooked)
Benefits
Helps control production cost and deliver a
consistent quality of products
Webtrition
Webtrition is a Web-based system that enables
Chartwells to effectively manage our recipes,
ingredients and menus. It allows us to provide our
customers with:
Reliable nutrition information
High-quality menu items
Improved production, yield and waste
management
Benefits
Helps control cost and deliver a consistent
quality of products through standardization
Provides Radford University with regionalized
menus and can modify existing recipes
Provides easy, intuitive and quick setup
Offers recipes and production sheets that are
simple to read and understand
122










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locations.
Accounting and
Reporting Systems
Accounting Systems and
Procedures
This overview explains the basic flow and manager
responsibility for the imprest cash fund, cash
collections, and development of daily, weekly, and
period sales amounts.
Compass Groups SAP
System
Compass Group accounting uses SAP functionality
for its key business processes: HR, Payroll, Materials
Management, Sales and Distribution, General
Ledger, Financial Reporting and Planning, Accounts
Receivable, Accounts Payable, Fixed Assets,
Controlling, COPA and Profit Center Accounting.
Cash Collections and
Deposits
The Director of Dining Services is responsible for
the accumulation, counting, and safeguarding of
daily cash collections until released to an armored
car service or deposited in a bank. The on-site
management team is also responsible for conducting
surprise cashier counts.
All cash must be kept in a locked safe. Management
is responsible for the safes combination.
Cash Receipts from Cafeteria Sales A
cash register reading must be taken by a manager at
the close of each shift. The cashier must then count
and balance the cash to the register reading.
Restaurant Management
System (RMS)
Compass Groups Restaurant Management System
(RMS) is a Web-based in-unit system for accounting
and reporting purposes. It requires high-speed Internet
access.
The Director of Dining Services can:
Enter A/P vendor invoices
Create transfers to other units
Enter cash sales and tenders
Create invoices
Count inventory
Generate P&Ls and other accounting/operating
reports
Create and print weekly subsidy invoices with
matching operating reports
Run comparison reports with either budget or
forecast to actual
Download reports to Excel for custom
reporting or analysis
VALUE TO YOU
Less management time spent in office means
more time with guests
Easier to control costs
Produces timely benchmarking and
performance audits
Facilitates strong fiscal and operational
controls
Bank Deposits All cash receipts from cafeteria
and miscellaneous sales must be deposited intact
daily. Operations utilize an armored car pick-up
service for bank deposits.
123
Functionality
Accounts Payable Approved vendors are
updated daily from Compasss SAP system, and
the user can create a local list of vendors. The
user has the ability to enter credit memos and
accrue invoices. The system prevents duplicate
invoice entry.
In-Unit Transfers The user can transfer G/L
values to other units in the system and the
receiving unit updates automatically. It can also
be used to reclass G/L values in the same unit.
Inventory It is easy to create or add items
to storage locations in shelf-to-shelf orders
for ease in taking inventory counts. There are
three methods to update prices. Inventory trend
reporting can also be generated.
Cash and Sales Entry The RMS tracks
register readings and records sales by G/L
account number. All tenders can be recorded:
cash, credit card, declining balance, gift
certificates, and charges. The system prevents
closing an out-of-balance cash report.
Catering Invoices It is easy to create new
catering customers, and invoices can be created
for a single event or multiple events over time.
Sales information is automatically sent to the
cash report. RMS allows the manager to enter
advance deposits and payments by credit card,
and to adjust invoices. The system generates a
uniform, professional invoice form.
Reporting RMS uses Adobe Acrobat to
display reports. Reports are generated in a
hierarchical consolidation, and customizable
line definitions can be used on operating reports
to match client requirements.
Chartwells Systems
Sales The unit manager takes two readings
a day, once after breakfast and a final
reading at the close of the day. The ending
readings are input to calculate the sales for
each period. At the end of the week, this
information is transmitted to corporate and
uploaded in SAP.
Meal Counts As part of the register
reading, the customer count appears on the
two register readings that are taken. This
number is input daily when the sales are
being done. At the end of the week, this
information is transmitted to corporate and
uploaded in SAP.
Check Averages These are calculated on
a daily and weekly basis by RMS. The check
averages are based on the information input
in the sales and meal counts. The check
averages are broken down by breakfast and
lunch. At the end of the period, we run a
report out of SAP to see the averages for the
fiscal period.
Cost per Meal Data Generated within SAP,
these reports include those on food cost,
product cost (food and paper), participation
percentage per meal, food cost per meal (food
cost/covers) and labor productivity.
Financial Statistics, Methods,
Procedures and Systems
Financial Statistics The Regional Controller,
Operations Controller, or a District Manager not
associated with the account conducts a Loss
Prevention Review (LPR) once a year. An LPR
reviews and ensures that the following are being
accurately maintained:
Inventory
Accounts payable
Safe verification and reconciliation
Cash register worksheets
Cash and sales reporting
Bank deposits
Payroll records and procedures
124
In addition to the LPR, we have a cash-handling
procedure declaration that all cash-handling
associates sign. The unit manager conducts a
monthly surprise audit on all cashiers. Chartwells
requires all salaried personnel to sign an
owners commitment that states their financial
responsibilities.
Chartwells associates are accountable for all meals
verified by the on-site manager. Our systems are
geared to report all required information, including
meals, sales, expenses and commodity value used.
Chartwells bases bills on actual expenses with
original invoices and payroll registers for verification.
LPRs are conducted to verify inventory, cash handling
and purchases. All worksheets and vouchers are
checked to ensure accuracy.
Internal cash handling and controls are executed
through a system of checks and balances
administered by:
Senior Director of Dining Services or Resident
District Manager
Local banking institutions
District Manager
Self-audits are performed using a system developed
in the corporate auditing department, which
maintains a permanent staff and conducts audits on
a scheduled basis. Additional audits are performed by
the state and federal governments.
Inventory control is maintained through a system
of weekly accountability. Audits are performed on a
regular basis by the Director of Dining Services and
the District Manager.
Cost Control Cost control is an ongoing
responsibility for all of our managers and staff. By
following the guidelines to control food and labor
costs, Chartwells has become the world leader in
managing profit and loss foodservice operations.
Constant vigilance and attention to detail through
Chartwells policies and procedures allow us to
manage costs to meet or exceed financial projections.
Outside Audits If required, we use an
experienced outside accounting firm to conduct
a thorough financial audit of our operations. This
augments our internal controls and provides our
clients with a certified statement of receipts and
expenses.
Accounting Periods Our accounting period
is on the calendar month, and our year-end is
September 30. Our goal is to easily integrate our
accounting practices with yours.
Controlling Labor Costs In the foodservice
business, managing timekeeping and payroll
functions plays a critical role in a companys ability
to deliver efficient service and maintain reasonable
operating costs. At Chartwells, we provide our
managers and associates with state-of-the-art client
server software that integrates all time and labor
management into an easy-to-use suite of tools. By
automating the tracking, managing, auditing, and
reporting of employee time and attendance data,
managers can predict and plan effectively based
on customer needs. And thanks to the networked
system, they can view their metrics from multiple
locations at any time.
Personnel Records All audits include a review
of associate files and payroll registers to ensure
compliance with all federal, state, city and county
laws and requirements.
Annual Budget Chartwells prepares an annual
budget before opening each account and updates
it each fiscal year. The budget looks at current
conditions and anticipates changes for the next
12 months. Factors that can affect the foodservice
operation and financial projections include:
Changes in the number of dining service
associates
Changes in the dining service associate labor
rates or fringe benefits
Fluctuations in food costs
Increases in participation and check
averages after new concepts or services are
implemented
Budget Approvals Following acceptance by
Chartwells management, the budget is presented
to your representative for approval. We ask for this
because the budget reflects our projected operating
plan for your dining service. Upon your acceptance,
it is the measure by which the management team
pledges to perform.
Inventory Controls Chartwells has stringent
policies and guidelines regarding inventory control.
On-site managers are required to take a physical
inventory weekly. The District Manager conducts spot
checks on inventories during visits. Chartwells utilizes
physical and electronic inventory controls.
125
Reporting
Unit Level Business Plan
In todays business climate, effective marketing
programs and bright, fresh environments are essential
to dining service success. Managing and tracking the
results to ensure efficiency and provide feedback for
future guidance are also essential. Our Unit Level
Business Plan was designed and implemented for all
locations to fill that need.
Chartwells utilizes the Unit Level Business Plan as a
vehicle to communicate requirements and focus on
high-quality performance.
Directors of Dining Services and District Managers,
along with their senior management, develop this
plan in concert with the client requirements. The
Business Plan provides the basis for reviews: monthly,
by semester and annually.
It is the intent of the Unit Level Business Plan to
be a living document giving each Campus Dining
Management Team a consistent format to record
operational plans and achievements.
The Annual Client Report is presented just
before the start of a new year.
The Semester Progress Report is prepared at
the end of each semester.
The Quality Standards Audit is performed
eight times per year by the Director of Dining
Services and twice/semester by the District
Manager.
Meaningful communication is the cornerstone of
any lasting relationship. With that end in mind, at
Compass we conduct biannual business reviews with
all of our clients. It is important that we meet with
clients to review our financial performance, determine
progress on existing goals, and set new goals and
objectives for the next quarter. The Unit Level
Business Plan is formatted into three sections:
Financial Planning The financial section
establishes a universal format for displaying financial
results. We will be able to show comparisons
by month, by quarter and YTD against plan and
prior years, all with a simple click. Under the Key
Measurements part of the financial planning section
we will have access to 36 KPIs that are universally
accepted as key performance measures for the
foodservice industry. Together with our clients, we
can select those KPIs that are the most meaningful to
them.
Self-Site Assessment From information
gathered in an annual internal survey, your price
and portion data will become part of a confidential
1,000-unit, interactive database that will allow
management to compare your selling prices with
other accounts in similar business segments or
industries. Price comparisons will also be made by
region or geographic area. Market basket surveys will
be adjusted to include pricing from local restaurants
to serve as another benchmark for price comparisons.
These comparisons are informative and relevant to
the decision-making process. A What If revenue
calculator is also included in this section of My ULBP.
Example: In answer to the question, What if we were
to change our cup size on fountain beverages from 12
oz. to 16 oz.? the revenue calculator would calculate
the annual financial impact of such a change. This
also aids in the client-Chartwells decision-making
process.
Core Documents The third section includes
core documents and articles designed to keep you
informed about new initiatives and activities taking
place in support of your account.
Weekly Flash Reporting
Our companys sophisticated RMS or Flash program
creates a weekly report for regional leadership and
financial controllers. The weekly Flash report is a
synopsis of the weeks events. This snapshot of the
overall unit provides senior operational leadership
the opportunity to view each accounts activities
weekly and review income, product costs, labor and
other administrative costs. The accounting figures are
compared to budget numbers on a weekly basis. This
report gives regional and corporate staff an overview
of each accounts weekly performance.

VALUE TO YOU
Improves communications and expectations
Allows client to track progress throughout
the year
Increases marketing opportunities for
campus to the community
Improves financial performance
Decreases unwelcome surprisescontrols
126

VALUE TO YOU
Improves field-customer satisfaction
by delivering information faster & more
effectively
Enables management to spend more time
with guests
Reduces paper & postage costs
Improves financial performance
Decreases unwelcome surprises
MyReports
MyReports is a user-friendly application that will
electronically distribute SAP financial reports to field
management in a secure environment on the Web.
How does it work?
Users access their reports via the MyCompass
website and utilize Adobe Acrobat Reader for
viewing, downloading and printing.
Distributed reports are directed to individuals,
rather than units, through use of personnel
numbers as identification.
The Periodic Profit and Loss
Statement
We formally track our account performance every
period using the Monthly Profit and Loss or Operating
Statement.
Chartwells profit and loss statements are detailed and
thorough. Each statement includes:
Current period budget
Current period activity
Prior year current period activity
Year-to-date actual vs. budget
Prior year-to-date activity.
At the end of each accounting period, you can tell
at a glance how we are performing compared with
our plan. This information is presented to your
representative in person, line-by-line, at regularly held
meetings.
127
Sample Reports
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Sample Reports
129
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Sample Reports
131
Accounting Audits
An internal audit may be initiated at the request of
corporate or field management or when suspicion
arises to the validity of the accounting practices
of a Compass Group/Chartwells operation. A Loss
Prevention Review is an auditing process conducted
by a District Manager according to a schedule.
When an audit or LPR is scheduled for a Compass
operation, the assistance of a Regional Accountant
may be offered by the Field Accounting Management
Team to the Internal Audit Department or the District
Manager performing the audit.
Loss Prevention Review
The LPR is a series of 31 yes or no questions and
is used by Chartwells to flag areas of potential risk
that would require a more in-depth audit. It is the
responsibility of DMs to ensure the LPR is performed
for all of the operations in their districts. See the
following two pages for a copy of the form.
The LPR will be performed according to the
template created by Internal Audit to review all
aspects of the operation that might apply. Any topic
in the LPR template that receives a no or not
acceptable answer is assumed to require follow-up or
improvement in the process being reviewed.
Internal Audits
The Internal Audit department schedules audits
of Compass operations for several reasons, which
include but are not limited to:
Field requests
Corporate internal red flags
The Bank Reconciliation department
has the opportunity to contact Internal Audit
if it recognizes suspicious activity (i.e.:
deposit lags, bank Dr/Cr memos, etc.) during
its analysis of bank reporting.
The Regional Accountant may contact
Internal Audit if he or she sees information
in the operating ledger and other financial
reporting that raises concerns about the
accounting at the operation, including but not
limited to:
Accounts Payable invoices dated
outside of the current period
Fluctuations or increasing inventory
balances without explanation
Significant debit or credit activity in
the Accounts Receivable sub ledger
Corporate/Sector executive request
Before the engagement, the Internal Audit department
may reach out to the Regional Accountant and ask
him or her to provide pertinent information about
the operation and any current issues that should be
addressed during the audit.
132
Operation Name Date
Operation Number Reviewer Name and Title
Name of Operation Manager Name of District Manager
Region Account Type (Fee or P&L)
Select
Cash Register Review
1 Are all items rung up correctly on the register by the Cashiers? (critical). 1
2 Is the cash drawer closed after each transaction?... 1
3 Is a receipt issued with each transaction?.... 1
4 Are ending register readings taken by a member of the management team?...... 1
Back Office
5 Count the Imprest Fund. Is the overage/shortage less than $20? Form . 1
6 Review the Daily Cash Report for a period of 1 week.
a. Do the amounts on the register readings match with the amounts reported on the Daily Cash Report (DCR)? (critical). 1
b. Are voids and overrings reasonable, approved by management and documented? Form .. 1
c. Are cash paid-outs documented and reasonable? Form ..... 1
d. Are credit card postings supported by the credit card settlement report? 1
e. Are customer credit card numbers and expiration dates masked on the customer/merchant receipts and the batch reports? 1
7 Obtain a copy of the "Bank Accepted Items Report" from the Bank Reconciliation Department for the previous 8 weeks. Trace the daily deposits
and the change orders on the Weekly Cash Report to the Accepted Items Report. Are the daily deposits and the change orders all accounted for? (critical) 1
8 Review the most recent AR Aging report. Is there support for outstanding receivables and is the manager actively pursuing payment of outstanding invoices? 1
9 Review the deposit tickets for a period of one month.
a. Were any checks included in the deposit that were for more than $25? <Please go to question 9b if you answered "Yes"; skip to question 10 if you answered "No"> 1
b. Were the checks either rung up on the register or reported on the Weekly Cash Report? (critical) .. 1
(please click on the Comment Indicator for more detail)
10 Review a recent statement from 5 major vendors, including a Broadliner and a Beverage Company.
a. Are the invoices current?... 1
b. Are statements reviewed by management and are copies of the most recent vendor statements on file? 1
11 Obtain a copy of the latest Payroll Register (PR) from the My Reports Website.
a. Go through the PR with a non-management associate selected at random. Do all individuals listed on the PR work at the operation? (critical) ............................................... 1
Inventory
12 Review the inventory worksheet for unusual items such as unsupported estimates or high dollar extended values.
a. Were products counted and priced correctly?..... 1
13 Does the reported inventory amount match with the total amount of the inventory worksheet?.. 1
14 Does the operation maintain a copy of the inventory worksheet for each period? ... 1
15 Does someone at the operation verify and sign for the shipments upon receipt?.......................................................................................................................................................... 1
Forms
16 Do cashiers count their cash at the beginning and at the end of their shift and document it on the Cashier Worksheet?............ Form 1
17 Is the Imprest fund counted on a daily basis and documented on the Imprest Fund Worksheet (Form12)? Form . 1
18 Are surprise cash counts conducted monthly and documented on Surprise Cash Register Count Worksheet (Form 11) for each cashier?................... Form 1
19 Has a Cashier Declaration/Agreement Form been signed by each cashier? Form .. 1
20 If the operation does not use an Armored Car service, are deposits made daily and recorded on the Deposit Log (Form 1260)? Form .. 1
21 Does the operation maintain a vacation/holiday log and time records for all associates?.................................................... 1
Loss Prevention Review (LPR)
Select
Select
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Select
Select
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Select
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133
P-Cards
22 Review all the P-card logs assigned to the operation including the ghost card for the last 3 periods.
a. Are all P-Card transactions supported by valid purchase receipts?............................................................................................................................................................................ 1
b. Are all purchases in line with the expense policy and appropriate for foodservice operation? Form ......................................................................................... 1
Security
23 Is the safe locked and not kept on a keeper number?... 1
24 Are all cash and items of monetary value stored in the safe?. 1
25 Are all storage areas and products safeguarded at all times? 1
Reviewer comments:
Status Incomplete
Incomplete Questions 31
Score 0%
Total Number of Issues 0
Critical Issues 0
Summary
Select
Select
Select
Select
Select
134
Owners
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Provides access to required systems,
processes and core company websites
Streamlined and simplified data capture
Available anywhere
Interactive
Easy access to actionable information
In unit and above unit management
dashboards
Interactive, drillable reporting
Transparent
Above unit oversight and controls
Adherence to sector business policies and
procedures
Efficient
In-unit data capture, accuracy and
management
Corporate data validation, support and
oversight
Financial Management &
Reporting
MyFinance provides general accounting functionality
including AP and AR invoicing, transfers, inventory
counts, sales recording, and financial reporting.
MyFinance interfaces with and transmits data to
Compasss SAP enterprise accounting system.
User friendly look and feel
Easy and intuitive data entry
Enhanced Reporting
Interactive, drillable reporting
Management dashboards
Easy access to P&L data
MyResults delivers interactive and dashboard
reporting tying together financial, procurement and
statistical data while enhancing the internal reporting
used across all levels of the organization.
Fast and easy access to large amounts of data
from a variety of sources
Financial, supply chain, HR and operational
data
Intuitive financial and supply chain dashboards
Performance trends
Revenue, PBO, food cost, labor cost, other
costs trending
Easy access to timely business data
Ability to quickly drill from top level to
transaction details
Ability to perform correlative reporting (e.g.
impact of waste percentage on food cost
percentage)
135
Ordering & Menu
Management
MyOrders enables managers to quickly, easily and
accurately place and manage orders from major
suppliers. This Web-based centralized solution works
in combination with our order guide management
system, simplifying the purchasing process and
enabling managers to make the right purchasing
decisions.
Simple and intuitive user interface
Detailed product information enables informed
purchasing decisions
Centrally managed shopping lists and product
changes
Inventory module for weekly inventory
People Management
MyCPM is Compass Groups award-winning employee
master data solution and is used to manage employee
information across all Compass locations. With
MyCPM, managers can quickly and easily process
new hire, separation, and related transactions for
salaried and hourly associates, with immediate
confirmation and real-time updates to our SAP HR/
Payroll system.
Ensures employee payroll data accuracy
Reduces paperwork
Easily manages employee data and status
information
Hire/Rehire/Separation
Position and pay changes
Employee personal data changes
Direct deposit changes
Tax status changes
MyStaff simplifies the tasks of scheduling, time and
attendance reporting. MyStaff provides employee
scheduling, PTO and vacation accruals, and biometric
time capture for hourly labor at the unit level.
Manages labor costs
Automates sick and vacation tracking
Enforces sector, federal and state laws and
policies
Pays time to the minute, increasing accuracy
Integrated with MyCPM and SAP
Communication
MyCompass provides easy access to current company
information delivered through a user-friendly platform,
which offers intuitive navigation, rich searching
capabilities and single-source, on demand access to
internal company information.
Alerts feature provides immediate notification
of important food-related messages
Search feature for fast access
Keeps employees informed with up-to-the-
minute information
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locations.
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Count on us to orchestrate the dozens of personal touches that make the di rence you
and your guests will appreciate. From planning the perfect menu through serving the event,
everything is done with awless attention to detail. Youll nd our sta gracious, professional
and attentive. Whether you need a unique table setting, an unforgettable dessert, or a
completely customized menu, no request is too large or small. Its all part of making sure
that your dining experience is worth raving about.
We pay close and continual attention to all of the ingredients important to a successful
event. Our catering consultants serve as a single point of contact. They are available for
a full range of services to make life easier for you and ensure smooth communication
from the rst phone call to the nishing touches.
CREATING MEMORIES, FOR EVERY OCCASION
RU CateringStaff
RU Catering Services
Phone: (540) 831 - 5351
Fax: (540) 831 - 5900
DineOnCampus.com/Radford
catering@radford.edu
R
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machines.

locations.
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BREAKFAST
FRESH START
$3.29
TRADITIONAL CONTINENTAL
$4.75
minimum 25 people
DELUXE CONTINENTAL
$7.05
EUROPEAN BREAKFAST
$10.19
*Chesapeake Benedict
Regular and Decaf coee OR hot tea and choice of juice
Regular and Decaf coee OR hot tea and choice of orange or apple juice
Regular and Decaf coee OR hot tea and choice of orange OR apple juice
Breakfast pastries, Regular and Decaf coee OR hot tea and choice of orange OR apple juice
Additional $2.50
BREAKFAST BUFFET
Breakfast pastries, fruit salad, scrambled eggs, bacon, sausage and country potatoes
$8.95
ONE WITH NATURE
Breakfast pastries, fruit salad, granola, assorted yogurts,
$7.25
Add these to any breakfast for a custom feel
BREAKFAST BURRITO FRESH BAK ED QUI CHE
. s s i w S d n a n o c a b R O e s e e h c d n a . a l l i t r o t m r a w a n i d e p p a r w o r t n a l i c d n a s n o i l l a c s
$1.69 $1.79
161
CROISSANT SANDWICHES BREAKFAST SANDWI CHES
Egg, bacon or sausage, cheese and tomato Egg, cheese d n a , Canadian bacon on an English mufn
$1.99 $1.79
ASSORTED YOGURTS FRENCH TOAST
$1.49 $1.39
SAUSAGE GRAVY WITH BISCUITS ASSORTED BAGELS
$3.29 Cream cheese, butter and jam
With butter
$12.95 per dozen
MUFFINS OR FRUIT FILLED DANISHES
$1.59 BUTTERED CROISSANTS
$1.59
CINNAMON BUNS OR STI CK Y BUNS
$9.95 per dozen CRUMB COFFEE CAKE
$1.49
MINI FRUIT FILL ED TURNOVERS
$1.49 BREAKFAST BREADS
$1.29

BOTTLED JUICES
$1.69

JUICE BY THE GALLON
$12.80 per gallon

162
SOUTHWESTERN CHICKEN SALAD
Grilled chicken with Cajun lime marinade served on a bed of romaine with black bean and roasted corn salsa.
Garnished with limes and tortilla chips.
$8.29
COBB SALAD
Fresh diced chicken, bacon, tomatoes, boiled eggs, blue cheese, scallions, and avocado on a bed of mixed greens served with a
creamy house herb dressing and assorted rolls.
$7.89
TACO SALAD
Chopped Iceberg lettuce tossed with red onion, black beans and cheddar cheese. Topped with seasoned ground beef, sour cream,
salsa and fried tortilla.
$7.29
CHESAPEAKE SHRIMP SALAD
Poached shrimp tossed in a creamy dressing with old bay and celery. Topped on a bed of romaine lettuce and served with assorted rolls.
$9.39
CLASSIC CAESAR SALAD
Fresh romaine, garlic, parmesan cheese and croutons. Tossed in a classic Caesar dressing and served with assorted rolls.
$6.09
Add Grilled Chicken $7.79
Add Blackened Chicken $7.89
Add Grilled Flank Steak $7.99
Add Grilled Shrimp $8.89
STEAK SALAD
Grilled ank steak with red onions, sliced egg, tomatoes, and gorgonzola cheese in a blue cheese dressing.
Served on a bed of mixed greens and romaine.
$8.29
THAI BEEF SALAD
Grilled ank steak marinated in soy, lime and ginger. Tossed with snow peas, bean sprouts, carrots, and cabbage in a
spicy peanut dressing. Served on a bed of romaine lettuce with assorted rolls.
$7.99
TRADITIONAL CHEF SALAD
Julianne ham, turkey and cheddar, diced tomato, cucumber, olives, red onion and carrots. Served with eld green lettuce and creamy
dressing. Assorted rolls included.
$7.49
SALAD SAMPLER
Choice of three salads from above served with assorted rolls.
$12.95
LUNCH
All lunches include cookies or brownies, iced tea and water
minimum 25 people
SALADS
SALAD NICOISE
Tuna with olives, French beans, boiled eggs, capers, red onion and tomatoes. Tossed with a red wine herb vinaigrette
Served with baby eld greens and assorted rolls.
$7.49
CHINESE CHICKEN SALAD
Marinated chicken tossed in lime ginger soy dressing with scallions and cilantro. Served with romaine lettuce and assorted rolls.
$7.89
163
ASSORTED WRAPS Choice of 2 meat and 1 vegetarian option
Grilled shrimp ~ Corned beef special ~ Buttermilk fried chicken ~ Grilled vegetable ~ Chicken Caesar ~ Steak fajita ~ Greek salad ~
Served with chips and dill pickles
Steak Caesar ~ Chicken cobb ~ Grilled salmon with tarragon ~ Southwestern turkey ~ Blackened tuna.
$8.78
SIGNATURE SANDWICHES Choice of 2 meat and 1 vegetarian option
Roasted vegetable with tomato and Provolone cheese on focaccia
Smoked turkey with boursin on french baguette
Grilled chicken with cranberry mayonnaise on kaiser
Roast beef with red onion, sundried tomato, and olive tapenade on ciabatta
$9.18
FRENCH STYLE CROISSANTS Choose 2 options
Chicken salad with grapes
Tuna salad
Ham salad
$9.18
TRADITIONAL DELI PLATTER
Sliced turkey, ham, roast beef, American cheese, Swiss cheese, coleslaw, chips and choice of pasta or potato salad,
rted breads.
$11.98
DELUXE DELI PLATTER
Tuna salad, egg salad, chicken salad, American cheese, Swiss cheese, coleslaw, choice of pasta or potato salad, chips,
rted breads.
$13.98
Additional sliced meats $3.19
Replace with shrimp salad $2.25
BOX LUNCHES
TIER 1
TIER 2
TIER 3
Turkey on sourdough, ham on rye, roast beef on sourdough or veggie on multigrain. Bag of chips, whole fruit, cookie
and beverage included.
$10.45
Add $1.29 for pasta or potato salad
All sandwiches can be made into wraps for additional charge of $1.00
SIDE
SANDWICHES
S
(Per person)
Red bliss potato salad $1.55
Chips $1.19
Grandmas down-home potato salad $1.55
Caesar pasta salad $1.55
French bean salad $1.79
Cole slaw $1.29
Vegetable pasta salad $1.55
Fresh fruit salad $3.25
Tomato and cucumber salad $1.55
Mixed green salad $1.99
Caesar salad $2.29
Italian Pasta Salad $1.99
SOUPS
All soups are served with crackers and rolls
Chicken noodle, cream of tomato, beef barley with mushrooms, cream
of asparagus, broccoli and cheese, potato leek, hearty vegetable
minestrone, cowboy chili, three bean vegetable chili, French onion
$2.39
Manhattan clam, New England clam, shrimp and orzo, chicken and
white bean chili, Asian shitake and chicken
$3.09
Cream of crab, Maryland crab, oyster stew
$4.19
164
BUFFET LUNCHES
All hot lunches are served with a garden salad, rolls, choice of starch and vegetable, cookies OR brownies, tea and water
minimum 25 people
Choice of 1 entre $14.09 per person
Choice of 2 entres $17.19 per person
A
Any of these items can be made into a served meal for an additional 5%
ll lunches can be served as dinners for an additional charge of $4.79 per person
POULTRY
HONEY ORANGE BBQ CHICKEN
Lightly breaded chicken breasts fried and coated with homemade citrus honey BBQ.
CHICKEN PARMESAN
Fried chicken breast served with marinara, melted mozzarella cheese and parmesan.
PESTO GRILLED CHICKEN
Grilled chicken marinated in basil pesto. Served with sundried tomato relish.
TURKEY SCALLOPINE
Turkey breast pounded thinly and sauted. Finished with a lemon caper butter sauce.
PACIFIC RIM CHICKEN
Chicken breast marinated in soy, ginger, honey and sesame. Topped with roasted peppers and a cilantro cream sauce.
ITALIAN CHICKEN
Baked thighs and legs with Italian herbs and spices.
CREAMED CHICKEN STEW
Caramelized onions and wild mushrooms tossed with artichoke hearts in a creamy chicken veloute.
BEEF AND PORK
ITALIAN FLANK STEAK
Roasted mushrooms and sauce Espagnole
SLOW ROASTED PORK LOIN
Served with peach coulis
BACON-WRAPPED WILD MUSHROOM MEATLOAF
Served with pan gravy
BBQ BEEF BRISKET
Slow cooked Texas style with thick and bold BBQ sauce
SEAFOOD
CAJUN BEER BATTERED DEEP FRIED CATFISH
Served with cajun
Served with apricot soy glaze
vegetable relish
GRILLED SALMON
165
SHRIMP JAMBALAYA
Shrimp and sausage tossed with tomatoes, onions and green peppers over steamed rice.
ASIAN TUNA STEAK
Cilantro and sesame grilled
PASTA
Does not include starch
SHRIMP SCAMPI OVER FE TTUCCINI
MEAT OR VEGETABLE LASAGNA
Traditional lasagna served with a mixed green salad and garlic bread.
CHEESE RAVIOLI
Jumbo cheese ravioli tossed with roasted artichokes, peppers, and almonds in a savory herb cream sauce.
BLACKENED CHICKEN PENNE
Blackened chicken breast with roasted vegetables tossed in a tequila cream sauce and served over penne pasta.
VEGETARIAN
SWEET GINGER ROASTED TOFU
Served with soba noodles and roasted red peppers in a curry and ginger cream sauce.
STUFFED PEPPER
VEGETABLE PASTA
Marinara sauce with roasted vegetables
EGGPLANT PARMESAN
Breaded eggplant layered and topped with cheese and marinara sauce.
STARCHES
Roasted red bliss potatoes with rosemary
Rice pilaf
Roasted garlic mashed potatoes
Butter herb pasta
Wedge cut fries
Scalloped Potatoes
Sweet potato au gratin
Pasta primavera (additional $1.35 per person)
VEGETABLES
Mixed stir fry
Snipped beans with carrots
Italian squash with tomatoes
Braised cabbage
166
BUFFET DINNERS
All dinners are served with a mi
minimum of 25 people
*or market price
* market price
* market price
xed green or Caesar salad, rolls, choice of starch, and vegetable.
Any of these items can be made into a served meal for an additional 5%.
Choice of 1 entre $18.75 per person
Add a second entre $23.43 per person
POULTRY
CHICKEN CHAUSSER
Sauted chicken breast with a wild mushroom and sauce Espagnole.
CHICKEN ROULADE
Lightly pounded chicken br Served in basil cream sauce.
CHESAPEAKE BAY CHICKEN
Sauted chicken breast topped with crab imperial and a Chesapeake cream sauce.
Additional $1.99 per person
CHICKEN MARSALA
Escallops of chicken breast sauted with wild mushrooms and nished with a marsala demi glace.
TURKEY PICATTA
Escallops of turkey breast sauted and nished with white wine, lemon, and caper butter sauce.
BEEF AND PORK
GRILLED TENDERLOIN
Tenderloin medallions grilled and topped with chipolini onions and wild mushrooms.
FLANK STEAK ROULADE
Finished with a red wine demi glace
PRIME RIB
Roasted prime rib eye studded with rosemary and garlic. Served with au jus and horseradish aioli.
PORK LOIN ROULADE
S room and sausage. Served with a Madeira demi glace.
PORK CHOP
Grilled with apple and raisin compote.
167
SEAFOOD
MARYLAND CRAB CAKES
Traditional Maryland style crab cakes with old bay. Assorted aioli.
Additional $3.19 per person
* market price
* market price
BROILED SALMON
Salmon let topped with brown sugar, mandarin orange, soy and raspberry compote.
SEAFOOD NEWBURG
Crab, shrimp, and bay scallops in a rich sherry cream sauce.
CILANTRO PESTO TUNA STEAK
Grilled and garnished with roasted pine nuts.
LOBSTER RAVIOLI
Cherry tomatoes and wilted spinach tossed in an Old Bay champagne cream sauce.
VEGETARIAN
VEGETABLE WELLINGTON
Roasted v ry served with pepper coulis and boursin cheese.
PORTABELLA NAPOLEON
Grilled portabella mushrooms layered with spinach, roasted peppers, and fresh mozzarella. Topped with a balsamic reduction.
STARCHES
Roasted Yukon gold potatoes
Pesto and sundried tomato rice pilaf
Sweet potatoes au gratin
Tomato and herb orzo
Scalloped potatoes
Herb mashed potatoes
Parsley potatoes
Pasta primavera (additional $1.35 per person)
VEGETABLES
Roasted root vegetables
Mixed seasonal vegetables
French beans with wild mushrooms
Grilled asparagus with carrots
Sauted broccolini with garlic
Braised cabbage
Roasted I
DESSERTS
Apple Pie - No Sugar Added
Apple Pie
Boston Cream Pie
Carrot Cake
Cherry Pie
Chocolate Gold Cake
Chocolate Cream Pie - No Sugar Added
Double Chocolate Cake
Coconut Layer Cake
Key Lime Pie
Pecan Pie
Pumpkin Pie
168
CHICKEN OR BEEF SATAY $68.57 PETITE CRAB CAKES $98.57
With Thai peanut dipping sauce
MUSTARD GLAZED PORK SKEWERS $68.57 SCALLOPS WRAPPED IN BACON $68.57
PETITE QUICHE $37.14
50 pieces

STUFFED MUSHROOMS
Crab and pesto $71.43
Spinach and goat cheese $58.57
GRILLED PESTO SHRIMP $77.14

With chili apricot dipping sauce
With remoulade or cocktail sauce
CHEESE BALL WITH CRACKERS
Portwine $68.57
Shrimp $71.43
SESAME CHICKEN TENDERS $65.71
With honey mustard
MINI POTATO LATKES $65.71

With sour cream and chives
JUMBO SHRIMP COCKTAIL $82.86
With cocktail sauce
HOT PARMESAN ARTICHOKE DIP $68.57
With crostini croutons
CRAB DIP $ 97.14
With crostini croutons

COCONUT SHRIMP $74.29
With mango dipping sauce
SPINACH AND FETA PHYLLO $58.57
SHRIMP QUESADILLA $57.99
FRIED LOBSTER RAVIOLI $75.71
With caramelized shallots
With sage brown butter
LAMB CHOPS WITH DIJON CRUST $85.71
GOAT CHEESE TORTE $68.57
Marinated baby lamb crusted with Dijon and grille . d
Layered with sundried tomato and pesto with pine nuts
BAKED BRIE EN CROUTE $59.95
HUMMUS WITH PITA CHIPS $58.57
Creamy Brie topped with apples and cran-raisins in a
HORS DOEUVRES
169
DISPLAYS
CHEESE DISPLAY $157.14
S
Served cold or at room temperature
oft and ha
serves 50 people
rd cheeses garnished with grapes and strawberries. Served with crackers and crostini.
FRUIT & CHEESE $157.14
Assorted seasonal fruits and cheeses. Served with crackers and crostini.
CAPRIS SALAD $157.14
Fresh mozzarella, tomatoes, olive oil, balsamic vinaigrette, and basil served ov reens.
RAW VEGETABLE CRUDITES $142.86
With ranch or blue cheese dip.
GRILLED VEGETABLE ANTI PASTI $187.14
Assorted grilled vegetables with Italian meats and cheeses.
GOURMET FRUIT DISPLAY $157.14
Assorted seasonal fruits with dip.
FUN FARE 50 piece minimum
SPICY CHICKEN NUGGETS $55.71
With ranch or honey mustard dip
CHIPOTLE CHICKEN QUESADILLAS $57.99
With sour cream and salsa
Pinwheels hamor turkey

ASSORTED HI-ROLLERS $52.95
POTATO SKINS $52.86
Cheese, bacon, scallions and sour cream

MINI SANDWICHES $78.57

Tuna, ham, turkey, roast beef with lettuce & tomato

MINI HAM BISCUITS $54.95
HOMEMADE CHIPS AND DIP $37.14
CHEESE SAUCE $31.43 ASSORTED NUTS $1.49
DEVILED EGGS $30.00

MEATBALLS $39.99
BBQ, sweet & sour or Italian style
ITALIAN SAUSAGE BITES $42.86
Served with celery and sauce.

GRILLED CHICKEN WINGS $71.43
VEGETABLE QUESADILLAS $65.71
With sour cream and salsa
Additional toppings $1.49
With cheese, lettuce & tomato

TORTILLA CHIPS AND SALSA $37.14

LARGE CHEESE PIZZA $9.29
LITTLE TAVERN BURGERS $78.57

170
PLATTERS
CHEESE PLATTER
Served with crackers and crostini. $49.99
$49.99
$49.99
$45.99
$57.99
$49.99
SMALL
serves 25
$98.99
$98.99
$98.99
$91.99
$114.99
$98.99
LARGE
serves 50
Served with crackers and crostini.
Served cold or at room temperature
FRUIT & CHEESE
CAPRIS SALAD
F
and basil served over eld greens.
resh mozzarella, tomatoes, olive oil, balsamic vinaigrette,
RAW VEGETABLE CRUDITES
With ranch or blue cheese dip.
GRILLED VEGETABLE ANTI PASTI
Assorted grilled vegetables with Italian meats and cheeses.
GOURMET FRUIT DISPLAY
Assorted seasonal fruits with dip.
171
THEMED BUFFET MEALS
Served with iced tea and water
SOUTHWESTERN $18.59
Cilantr rtillas, refried beans, Spanish rice, vegetable
taco salad, chicken and black bean soup, tortilla chips, salsa, sour cream, guacamole, and cinnamon crisps.
ASIAN $16.19
Szechwan chicken stir fry, beef and broccoli, egg drop soup, egg rolls, vegetable fried rice, lo mein noodles, Asian slaw, fortune cookies,
sticky rolls, hot mustard, chili sauce, and soy sauce.
I TALIAN $17.59
Chicken broccoli alfredo, eggplant parmesan, baked ziti, sauteed zucchini and squash, antipasti salad, minestrone soup,
garlic bread, tiramisu and cannoli.
TROPICAL $17.59
Jerk chicken, Jamaican beef patties, confetti rice with pineapple, stewed okra, conch fritters,
calaloo soup, rum cake and chocolate macaroons.
ACTION STATIONS
Uniformed attendant fee of $125 is required for all action stations. One attendant per 50 guests required (2 hours maximum)
Minimum of 50 people
PASTA $9.89
Choice of 2 pastas:
penne, rotini, ziti, bow-tie, cheese tortellini, ravioli
Choice of 2 sauces:
puttanesca, bolognese, pesto, rosa, vodka, alfredo,
roasted vegetable marinara
With Chicken $10.99
With Shrimp $12.49
STIR FRY $9.99
Choice of 2 starches:
white rice, fried rice, lo mein noodles, soba noodles
Choice of 2 sauces:
chili lime, stir fry, general tsos, sweet & sour
Choice of 2 proteins:
chicken, beef, pork, shrimp, tofu
S
duck sauce, soy sauce and fortune cookies.
erved with Asian style vegetables, hot mustard,
CARVING
Turkey breast served with lemon basil aioli, Dijon, and rolls $8.49
Tenderloin of beef with garlic aioli, horseradish mousse, Dijon and rolls $10.99
Top round served with garlic aioli, horseradish mousse, Dijon and rolls $8.79
Prime rib served with au jus, mushroom demi glace and rolls $9.89
P
Baked Ham served with biscuits and mustard $8.49
ork loin served with chipotle aioli and mango chutney $8.79
172
BAR SERVICES
ALCOHOL POLICY STATEMENT
Radford University Catering Services is licensed by the Virginia ABC to sell beer, wine, and liquor.
A representative selection of wines, champagne, and beer is available. Consult our listing for selections & pricing.
All alcoholic beverages must be purchased through RU Catering. Organizations or individuals are not allowed to
bring their own alcohol on university property. Alcohol is not permitted at any event that involves students as
guests.
By Virginia ABC Law alcohol cannot be removed from the event area. Only beer and wine are allowed to be served
at Selu-no liquor.
Cash Bar: Each guest is responsible for paying for his or her own beverages. Please note that the Host of the function
is still charged bartender fees.
Host Bar:
**Premium Highballs will only be available upon request.
All bar services include mixers, water, lime slices, cocktail napkins, stirrers, ice, glasses, mixed nuts and necessary linen.
Juices available upon request.
The Host pays for all consumption of beverages. All drinks are charged to one bill, based on consumption.
BARS INCLUDE
Standard Beer $3.50 Premium Wine $5.00 Sparkling Cider $6.75 per bottle
Premium Beer $4.50 Soda $1.50 Premium Highballs $6.00
House Highballs $4.50 Juice $1.50 Champagne $13.50 per bottle
House Wine $4.00
BEER LIST
KEG (Approx. 180 Glasses) $180
Miller, Miller Lite, Budweiser, Coors, Coors Light
PONY KEG (Approx. 90 Glasses) $100
STANDARD BOTTLED BEER $3.50
Budweiser, Bud Light, Coors Light, Coors, Miller Lite, Yuengling
PREMIUM BOTTLED BEER $4.50
Corona, Michelob Ultra, Heineken, Guiness, Sam Adams
WINE $5.00
Cabernet Sauvignon, Chardonnay, Pinot Grigio, White Zinfandel, Shiraz
HOUSE HIGHBALLS $4.50
Gin, Rum, Scotch, Whiskey, Vodka, Bourbon
PREMIUM HIGHBALLS** $6.00
173
BREAKS
MILK AND COOKIES
$3.95
BALL PARK CLASSI C
Soft pretzels, popcorn, assorted candies, peanuts, soda, and water.
$5.75
CHOCOLATE FONDUE (Minimum 20 people)
Melted milk chocolate with assorted fruits, pound cake, marshmallows, and graham crackers.
$5.99
ASSORTED COOKIES OR BROWNIES $2.09 $11.95 per dozen ASSORTED CANDI ES $1.99
CHI PS $1.25 $6.25 per pound
PRETZELS $1.25 $4.12 per pound
SNACK MIX $1.39
POPCORN $1.39
DIP $1.39 $5.99 per pint
MIXED NUTS $1.49 $18.50 per pound
BEVERAGES
ASSORTED SODAS AND BOTTLED WATER $1.69 BOTTLED JUI CE $1.69
PUNCH OR LEMONADE $8.09 per gallon COFFEE , DECAFFEINATED AND HOT TEA $8.09 per gallon
HOT CHOCOLATE $10.09 per gallon APPLE CIDER $10.09 per gallon
JUICE (Orange, Apple, or Cranberry) $12.80 per gallon ICED TEA $8.09 per gallon
174
DESSERTS
BANQUET CAKES AND PI ES $2.69 PATISSERIE CAKES AND CHEESE CAKES $3.99
DECORATED SHEETCAKES
Please call for pricing
M
ICE CREAM SOCIAL $5.49
MINI CHEESECAKES $22.95 per dozen
PETITE FOURS $22.95 per dozen
CHOCOLATE COVERED STRAWBERRIES $16.95 per dozen
INI FRENCH PASTRIES $22.95 per dozen
COOKIES & BROWNIES $11.95 per dozen
ICED CUPCAKES $11.95 per dozen

TAILGATES AND BBQS
Apple Pie - No sugar added
Boston Cream Pie
Carrot Cake
Cherry Pie
Chocolate Gold Cake
Chocolate Cream Pie - No sugar added
Coconut Layer Cake
Key Lime Pie
Pecan Pie
Pumpkin Pie
Chocolate Royal Timbaly
Tiramisu
Carmelized Peach Squares
Strawberry Shortcake
Fresh Fruit Napoleon
E T A G L I A T R E D N A L H G I H $11.35
Hamburgers Hot Dogs
Coleslaw Macaroni salad or Potato salad
Chips Rolls
s e i k o o C r e t t a l p t n e m i d n o C
AMERICAN BBQ $13.39
Q B B y c i p s h t i w s b i R s e c i p s e t i u q s e m h t i w t s a e r b n e k c i h c d e l l i r G
Grilled corn on the cob Baked beans
Tossed salad and dressing d a l a s r e b m u c u c d n a o t a m o T
Cookies and brownies
SOUTHERN BBQ $14.45
Q B B k r o p d e l l u p a n i l o r a C h t r o N t e k s i r b f e e b s a x e T
w a l s e e s s e n n e T s s e i r f n e v o t u c h c n a R
n o l e m r e t a W r e l b b o c h c a e p a i g r o e G
Rolls Corn bread
ENHANCEMENTS
We have limited centerpieces available - Call for details.
LINEN
$4.50 per cloth
$1.00 per cloth

Table Linen
Linen Napkin

PLEASE NOTE
Exclusively Radford University Catering Services must provide all food at Radford University. No outside food items may be served.
Due to the fresh and perishable ingredients used in our dishes, we are unable to allow any food to be removed from premises.

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177
Ra RR dford University Use ss Only
BASIC CONTINENTAL
$3.79 per person
$4.89 per person
and choice of orange -OR- apple juice
COUNTRY CONTINENTAL
and choice of orange -OR- apple juice
BREAKFAST BUFFET #1
$5.24 per person
$6.24 per person
BREAKFAST BUFFET #2: COUNTRY BREAKFAST
Sausage patties, scrambled eggs, biscuits and gravy, buttered grits, tomato slices, butter and jelly, fruit salad,
$5.19 per person
BREAKFAST BUFFET #3
Choice of bacon -OR- sausage, broccoli and red pepper frittata, pancakes with syrup, fresh apples,
BREAKFAST MENU
Plain Bagels with Cream Cheese $10.19 per dozen
Juice by the Gallon $12.80 per gallon
Buttermilk Biscuits with Butter $10.19 per dozen
Doughnut Holes (2.5 per person) $0.60 per person
Ham Biscuits $11.39 per dozen
Cinnamon Rolls $5.99 per dozen
Mini Danishes $8.29 per dozen
Assorted Breakfast Breads & Butter $8.69 per dozen
Fruit Salad (10 person minimum) $1.19 per person
BREAKFAST A LA CART
Per Diem: Breakfast $7.00 per person
I
Lunch $11.00 per person
I
Dinner $18.00 per person
As Radford University Catering, we work diligently to provide our services in a capacity that suits the University
budget standards. This section of our menu is permitted only for use by those using state funding and thus
main menu for a la carte items available as well. Pricing is per person for food, setup, tax and delivery are additional.
= Balanced = Vegetarian = Vegan
178
SOUP AND SALAD BUFFET
SOUP SELECTIONS SANDWICH SELECTIONS
$8.12 per person
Add a Sandwich to your meal for additonal $2.85 per person
~ Choice of 1 Soup
~ Tossed Salad with Dressings
minimum 10 people
~ Caesar Salad
~ Pasta Salad
~ Dinner Rolls
~ Assorted Crackers
~ Choice of Cookies -OR- Brownies
~ Tuna Salad on Whole Wheat
~ Chicken Salad with Croissant
~ Traditional Club Sandwich
~ Egg Salad with Croissant
~ Ham and Cheddar on Rye
~ Roast Beef and Swiss on Kaiser
~ Turkey Club on Whole Wheat Toast
~ Vegetarian Sub Sandwich
~ Chicken Noodle
~ Beef and Barley
~ Broccoli and Cheese
~ Italian Wedding
~ Chicken and Dumplings
~ Green Chili and Corn Chowder
SOUPS & SALADS
I
I
LUNCH MENU
$9..30 per person
Add Pasta or Potato Salad for additonal $1.29 per person
Sandwich Selections (choose quantities of selections):
~ Tuna Salad on Whole Wheat
~ Chicken Salad with Croissant
~ Ham & Cheddar on Rye
~ Roast Beef & Swiss on Kaiser
~ Turkey & Provolone on Wheat Bun
~ Vegetarian Sub Sandwich
All boxed lunches include:
~ Lettuce & Tomato
~ Mustard & Mayonnaise
~ Dill Pickle Spear
~ Fresh Whole Fruit (Apple, Orange or Banana)
~ Potato Chips
~ Choice of Cookie -OR- Brownie
~ Canned Soda
BOXED LUNCHES

179
Choice of:
~ 1 Entree (an additional entree can be added for an additional 50% cost)
~ 1 Vegetable
~ 1 Starch
~ Mixed Green or Caesar Salad
~ 1 Cake or Pie Dessert
BOURBON GLAZED ROAST BEEF WITH BOURBON REDUCTION
Herb roasted roast beef, slow roasted, sliced thin and presented with a bourbon sauce
BRAISED BEEF TIPS
Traditional hearty blend of tender beef tips and root vegetables in a rich red wine broth,
served with rice (no additional starch)
HERB GRILLED CHICKEN
LEMON HERB ROTISSERIE CHICKEN
Herb rubbed chicken quarters baked with fresh lemon juice
FRIED CHICKEN
Our unique house made spiced fried chicken recipe
CHICKEN & SAUSAGE JAMBALAYA
Chicken and andouille sausage cooked with fresh vegetables and spices, served with rice (no additional starch)
CRACKED BLACK PEPPER ROASTED TURKEY BREAST
Tender turkey breast, rubbed with cracked black pepper, sliced thin, presented with sage gravy
ROAST PORK LOIN WITH SHERRY DEMI GLACE
Fresh herb rubbed pork loin, roasted, sliced and presented with a pork sherry demi glace
PORK BBQ
Our signature Carolina style pork bbq, smoked, pulled and tossed in a house made Carolina style bbq sauce
MAPLE GLAZED SALMON
(additional charge of $1.50 per person)
STIR FRY VEGETABLES OVER RICE
Fresh squash, broccoli, carrots, mushrooms and snow peas stir fried with fresh garlic and sesame oil,
served over brown rice (no additional starch)
STUFFED SHELLS FLORENTINE
served with garlic bread instead of rolls (no additional starch)
BBQ BEEF BRISKET
Slow cooked beef brisket, pulled and tossed with a smokey bbq sauce
$9.12 per person
additional $4.56 per person for additional entree choice
LUNCH MENU
ENTREES
I
I
180
STARCHES
Steamed Brown Rice (Balanced Choice)
White Rice Pilaf
Wild Rice Pilaf
Baked Potato with Sour Cream
Sour Cream & Chive Mashed Potatoes
Red Skin Mashed Potatoes
Scalloped Potatoes
Whipped Sweet Potatoes
Macaroni & Cheese
DESSERTS
Apple Pie
Boston Cream Pie
Carrot Cake
Cherry Pie
Chocolate Gold Cake
Coconut Layer Cake
Key Lime Pie
Pecan Pie
Pumpkin Pie
VEGETABLES
Steamed Broccoli
Fresh Corn
Broccoli Au Gratin
Glazed Carrots
Green Bean Almandine
Green Bean Casserole
Peas with Carmelized Onions & Mint
Roasted Vegetable Medley
Braised Cabbage
LUNCH MENU (continued)
I
I

181
C
Includes Rolls, Coee, Water and Iced Tea
hoice of:
~ 1 Entree (an additional entree can be added for an additional 50% cost)
~ 1 Vegetable
~ 1 Starch
~ Mixed Green or Caesar Salad
~ 1 Cake or Pie Dessert
MARINATED FLANK STEAK
ROSEMARY & GREEN PEPPERCORN ROAST BEEF
Herb rubbed roast beef, slow roasted, sliced thin, and presented with au jus
OVEN BAKED CHICKEN & SAUTEED SPINACH
Chicken breast with a saute of fresh spinach and garlic, baked with a light cream sauce
CHICKEN PARMESAN
served with pasta (no additional starch)
PESTO & SUN DRIED TOMATO CHICKEN BREAST
THYME & GARLIC TURKEY BREAST
Tender turkey breast, roasted with fresh thyme and garlic, sliced thin. Presented with sage gravy
BAKED HONEY GLAZED HAM
HONEY DIJON SALMON
SHRIMP SCAMPI
WHOLE WHEAT PASTA PRIMAVERA
Whole wheat pasta tossed with fresh tomatoes, squash, roasted onions, and sauteed mushrooms.
Finished with a light sauce and fresh herbs
STIR FRY VEGETABLES OVER RICE
Fresh squash, broccoli, carrots, mushrooms and snow peas stir fried with fresh garlic and sesame oil,
MUSHROOM STROGANOFF
Vegetarian version of a classic. Fresh mushrooms stewed with red wine and vegetable broth
STUFFED SHELLS FLORENTINE
served with garlic bread instead of rolls (no additional starch)
ROSEMARY AND GARLIC ROASTED CHICKEN
Herb rubbed chicken quarters baked with fresh garlic
$14.12 per person
additional $7.06 per person for additional entree choice
DINNER MENU
ENTREES
I
I

182
STARCHES
Steamed Brown Rice
White Rice Pilaf
Wild Rice Pilaf
Baked Potato with Sour Cream
Sour Cream & Chive Mashed Potatoes
Red Skin Mashed Potatoes
Scalloped Potatoes
Whipped Sweet Potatoes
Macaroni & Cheese
DESSERTS
Apple Pie
Boston Cream Pie
Carrot Cake
Cherry Pie
Chocolate Gold Cake
Coconut Layer Cake
Key Lime Pie
Pecan Pie
Pumpkin Pie
VEGETABLES
Steamed Broccoli
Fresh Corn
Broccoli Au Gratin
Glazed Carrots
Green Bean Almandine
Green Bean Casserole
Peas with Carmelized Onions & Mint
Roasted Vegetable Medley
Braised Cabbage
I
I

183
Radford University Use Only
~ Hamburger on Bun with Sliced American Cheese
~ Hot Dog on Bun with Chili
~ Baked Beans -OR- Red Skin Potato Salad
~ Cole Slaw
~ Condiments
~ Lettuce, Tomato & Onion
~ Seasonal Fruit, Cookies -OR- Brownies
~ Iced Tea -OR- Lemonade
$9.22 per person
~ House made Fried Chicken
~ Beef -OR- Pork BBQ on Bun
~ Cole Slaw
~ Additional BBQ sauce
$9.85 per person
~ Grilled Chicken Breast on Bun
~ Lettuce & Tomato
~ Cole Slaw
~ Additional BBQ Sauce
~ Fruit Cobbler
$10.14 per person
LUNCH PICNIC MENUS
~ Hamburger on Bun with Sliced American Cheese
~ Hot Dog on Bun with Chili
~ Three Bean Baked Beans
~ Red Skin Potato Salad
~ Apple Walnut Cole Slaw
~ Cucumber & Onion Salad
~ Condiments
~ Lettuce, Tomato & Onions
$12.17 per person
~ Grilled Chicken Breast on Bun
~ Lettuce & Tomato
~ Three Bean Baked Beans
~ Red Skin Potato Salad
~ Apple Walnut Cole Slaw
~ Cucumber & Onion Salad
~ Corn Bread
~ Additional BBQ Sauce
~ Fruit Cobbler
$13.11 per person
DINNER PICNIC MENUS
I
I
PICNICS

184
Congratulations on your engagement and upcoming wedding!
RU Catering Services at Radford University would be honored to be a part of your
celebration and to assist you in making this very special day a memory to be
cherished forever!
We understand how busy you are and Radford University Catering is ready to assist
with the planning of your special event. There are many thoughts, ideas, emotions,
customs and traditions that need to be taken into consideration.
While we oer a wide variety of menu options, please note these oerings are
only an example of what our Chefs can create. If you have something in mind
that you do not see, we will be glad to customize your menu.
Also, any standard oerings may be upgraded. Please check with your Catering
Coordinator for additional details.
Thank you for considering Radford University Catering for your very special day.
Please do not hesitate to contact us with questions or additional information.
We look forward to working with you!
Warmest wishes,
RU Catering
RU CATERING SERVICES
Monday - Friday 9am to 5pm
Phone: (540) 831 - 5351
Fax: (540) 831 - 5900
www.DineOnCampus.com/Radford
catering@radford.edu
185
Hors dOeuvres
YOUR CHOICE OF THREE
Scallops Wrapped in Bacon
Mini Crab Cakes with Sage Remoulade
Smoked Salmon Canap on Pumpernickel with Herbed Cream Cheese and Shaved Fennel
Tenderloin En Croute (Mini Beef Wellington)
Shrimp Skewers with Sweet Chili Soy Sauce
Mini Cheeseburgers with Chopped Onion and Horseradish Cream
Shrimp Canap with Boursin Cheese
BBQ Shrimp Wrapped in Bacon
Mushr Crabmeat
Lobster Salad on Petite Croissants with Fresh Dill
Lump Crabmeat and Blended Cheeses served Hot with Toast e d Fr e nch Baguette (stationary)
Spanakopita
Smoked Salmon Canap
Chicken Curry in Phyllo Cup
Salmon Mousse on Cucumb r e Round
Thai Chicken Skewers with Peanut Sauce
Brie and Raspberry Wrapped in Phyllo
Vegetable Spring Rolls with Sweet Chili Vinaigrette Sauce
Mini Turkey, Cranberry and Brie Sandwiches
Chorizo en Croute
Chorizo and Boursin S Mushrooms
Mushr Florentine
Brie and Pear Quesadillas with Mango Salsa
Marinated Flank Steak Skewers with Garlic Cilantro Relish
Classic Bruschetta
Goat Cheese S ry Tomatoes
Assorted Mini Quiche
Vegetable Spring Rolls with Sweet Chili Vinaigrette
Roasted Vegetable Tart
Mini Grilled Cheese Sandwiches on Brioche
Pecan Crusted Chicken Bites with Honey Mustard Dip
Grilled Chicken Wings with Celery and Sauce. (Choice of 2: Bualo, Asian, Honey Mustard or Old Bay)
Meatballs (BBQ, Sweet & Sour or Italian Style)
$7.59 PER PERSON
$9.59 PER PERSON
$8.59 PER PERSON
PRICES SUBJECT TO CHANGE
SERVING SIZE IS ONE OF EACH PER PERSON
186
Appetizer Display
accompaniments to entice your guests. These are stationary displays, not passed.
SMALL SERVES 50 PEOPLE | LARGE SERVES 100 PEOPLE
VEGETABLE CRUDITES
A Creative Display of Fresh Seasonal Produce served with your Choice of House Made Dips, Blue Cheese, Raita or Sauce Verde
SMALL $175 | L ARGE $350
CELEBRATION FRUIT
Seasonal Sliced Fruits, Grapes and Berries Served with Raspberry Yogurt
FESTIVE FRUIT AND CHEESE
Aged Wisconsin Sharp Cheddar, Double Cream Brie, Swiss Cheese and Sliced Seasonal Fruit. Served with Water Crackers and Sliced Baguettes
EUROPEAN CHEESE
French Brie, Gorgonzola Picante, Cherve de Bellay and Scottish Cheddar. Served with Water Crackers and Sliced Baguettes
HARVEST BREAD BOWL
Artisan made Bread Bowl lled with House-Made Spinach Dip and served with Fresh Seasonal Raw Vegetables and Bread Cubes for Dipping
uettes
BRIE EN CROUTE
$135 PER BRIE
RU ANTIPASTI
An Assortment of Salumeria Meats Mortadella, Genoa Salami, Proscuitto, Bocconicini and a Variety of Vegetables including Roasted Peppers, Eggplant,
Mixed Tuscan Olive Selection and Roasted Red Pepper Hummus. Accompanied by our Freshly Sliced Breads
POACHED SALMON
Whole Poached Salmon Display with Creamy Champagne Dill Sauce, Red Onions, Capers, Toasted Baguettes and Crackers
SMALL MARKET PRICE | LARGE MARKET PRICE
187
Entre Display Platters
right accompaniments to entice your guests. These are stationary displays.
SMALL SERVES 100 PEOPLE | LARGE SERVES 200 PEOPLE
PEPPERED TENDERLOIN OF BEEF
A Whole Cracked Peppercorn Crusted Filet Roasted to Perfection, Thinly Sliced and displayed with Horseradish Cream,
Cabernet Onion Relish, Miniature Rolls and a Light Garnish of Seasonal Grilled Vegetables
TURKEY BREAST DISPLAY
Herb Roasted Turkey Sliced Paper Thin and served with Creole Mustard, Cranberry Relish and a Light Garnish of Seasonal
Produce. Served with an Assortment of Breads and Rolls
COUNTRY INN SMOKEHOUSE HAM DISPLAY
Semi-Boneless, Spiral-Sliced Smoked Ham with Cognac Mustard, Chipotle Mayonnaise and a Light Garnish of
Seasonal Produce. Served with an Assortment of Biscuits and Rolls
THE CLASSIC COCKTAIL
House Steamed Jumbo Shrimp served with Cocktail Sauce and Sauce Louis and plated with Fresh Herbs and Citrus Garnish
THE SHRIMP TRIANGLE
House Steamed Shrimp with Cocktail Sauce, Lemon Caper Shrimp, and Tandori Spiced Shrimp plated Together with Fresh Herbs and Citrus Garnish
SMALL $525 | L ARGE $1,050
188
Plated Banquet
A second option can be provided for an additional 4.79 per person.
DOUBLE MARYLAND CRAB CAKE
Served with Pommes Anna (thinly sliced Potatoes baked with Claried Butter) accompanied by a Seasonal Vegetable Medley
$25.95 PER PERSON
TENDERLOIN OF BEEF
Beef Tenderloin, drizzled with Red Wine Demi Glace and served with Roasted Fingerling Potatoes and Local Fresh Vegetables
$27.95 PER PERSON
HERB CRUSTED LAMB LOIN
Served with Five Spice Grilled Eggplant and Basil Pesto Mashed Potatoes
$24.95 PER PERSON
HERB ROASTED PRIME RIB
Served with Olive Oil Smashed Potatoes and Green Beans with Roasted Tomato Demi Glace
$27.95 PER PERSON
SLOW ROASTED LOIN OF PORK
Marinated in Molasses along with Apple Cider, Fresh Rosemary and Garlic with Port and Fig Demi Glace Roasted Potatoes and Local Fresh Vegetables
$21.95 PER PERSON
BROILED NORWEGIAN SALMON
$23.95 PER PERSON
PECAN CRUSTED CHICKEN BREAST
Pecan Crusted Breast of Chicken served with Herb and Tomato Brown Rice and Haricot Verts with Pearl Onions
$19.95 PER PERSON
CHICKEN PICATTA
Lightly Floured and Pan Fried Boneless Breast of Chicken in a Fresh Lemon-caper Sauce, served with Angel Hair Pasta and Freshly Steamed Asparagus with Citrus Aioli
$19.95 PER PERSON
OVEN ROASTED CHICKEN
Oven Roasted Boneless Breast of Chicken with Olive Oil, Garlic, White Wine, Mushrooms, Artichokes, Diced Tomatoes with Fresh Herbs and a
Touch of Cream and Parmesan Cheese. Accompaniment of Chef s choice
$19.95 PER PERSON
VEGETARIAN PASTA
Bow Tie Pasta with Spinach, Sun Dried Tomatoes and Toasted Pine Nuts in a Gorgonzola Cream Sauce
$18.95 PER PERSON
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EGGPLANT NAPOLEON
$19.95 PER PERSON
VEGETABLE ANTIPASTO
Grilled Seasonal Vegetables with Provincial Artichoke Hearts, Grilled Mushrooms and Olive Tapenade
$20.95 PER PERSON
Plated Banquet (continued)
A second option can be provided for an additional 4.79 per person.
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Salads
Buffet Banquet
CAESAR SALAD
Romaine , Shredded Parmesan and House Made Croutons
FIELD GREENS
TOSSED SALAD
Walnuts, Blue Cheese and a Raspberry Balsalmic Vinaigrette Dressing
Entres
Prices listed include dessert
$27.95 PER PERSON
$20.95 PER PERSON
$24.95 PER PERSON
$28.95 PER PERSON
$24.95 PER PERSON
$24.95 PER PERSON
$23.95 PER PERSON
$20.95 PER PERSON
$20.95 PER PERSON
$21.95 PER PERSON
$19.95 PER PERSON
VEAL MARSALA
Sauted with a Marsala Wine Sauce and Fresh Mushrooms
CHICKEN SALTIMBOCCA
Lightly breaded Chicken Breast layered with Prosciutto, Fresh Sage and Provolone Cheese, sauted and served with a Light Veal Demi Glace
STUFFED FLOUNDER
with Seafood S
PRIME RIB
Slow Roasted and served with Olive Oil Smashed Potatoes and Chef s Choice of Vegetable
ROAST SALMON
With Sun- Dried Tomato, Leeks and Celery
TUSCAN SHRIMP AND BOWTIE PASTA
Tossed with Fresh Tomatoes, Olive Oil, Garlic, White Beans and Swiss Chard
FLANK STEAK ROULADE
Grilled Flank Steak Roulades rolled with Prosciutto, Thyme & Herbed Cheese
CHICKEN CHASSEUR
Chicken Breast sauted in a Sauce of Wine, Mushrooms and Fresh Tomatoes
CHICKEN PICATTA
Lightly Floured Chicken Breast sauted with Lemon Butter, White Wine and Capers
SLICED TOP ROUND OF BEEF
Slow roasted overnight with Roasted Garlic and Fresh Herbs
FRESH ROASTED SUGARLOAF HAM
Served with a Maple Orange Glaze
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SLICED PORK
With Madeira Demi Glace
ROASTED JAMAICAN CHICKEN
With Pineapple Mango Salsa
MUSHROOM RAVIOLI
Portobello Mushroom Ravioli with Roasted Tomato and Sage Cream
Accompaniments
s e o t a t o P d e h s a M e s e e h C u e l B y r a m e s o R e t t e u q o r C o t a t o P n a s e m r a P d e p p i h W
Roasted Fingerling Potatoes
Red Bliss Potatoes tossed with Herbs and Olive Oil
Herb Roasted Smashed Yukon Gold Potoates
Oven Roasted Potatoes scented with Fresh Rosemary
Whipped Sweet Potato Casserole with Orange & Ginger Yellow Rice Pilaf
Wild Mushroom Rice Ragout resh Green Beans
Baby Carrot La Orange Ratatouille
Black Pepper Roasted Asparagus

F
F
reshly Steamed Asparagus with Lemon Butter
Grilled Seasonal Vegetable Medley Oven Roasted Root Vegetable Medley
Julienne of Zucchini, Carrots and Yellow Squash French Green Beans with Shaved Carrots and
Garlic Roasted Couscous with Grilled Vegetables Haricot Verts with Pearl Onions
Asparagus Risotto Creamy Parmesan Risotto with Wild Mushrooms
ADDITIONAL ACCOMPANIMENTS MAY BE ADDED FOR AN ADDITIONAL $3.50 PER PERSON
Carved Meat
Journey through Italy Pasta Station
$20.95 PER PERSON
$20.95 PER PERSON
$20.95 PER PERSON
THE PASTA STATION MAY ONLY BE ADDED AS ONE OF YOUR ENTREE CHOICES ON A BUFFET
Three Selected Fresh Pastas Prepared with a Selection of Sauces to include Classic Marinara, Sauce Alfredo, Tarragon Pesto, Quatro
Fromagio, Classic Bolognese, Roasted Red Pepper Cream, and Puttanesca.
A Selection of Toppings for the Pastas may include Grilled Zucchini, Bay Shrimp, Clams, Crabmeat, Roasted Peppers, Olives Nicoise,
Artichokes and much more.
CHEF-CARVED MEAT CHOICES AND CHEF-SERVED STATIONS WILL INCUR AN ADDITIONAL CHARGE FOR AN ON-SITE CHEF.
Turkey Breast served with Lemon Basil Aioli, Dijon, and Rolls $8.49
Tenderloin of Beef with Garlic Aioli, Horseradish Mousse, Dijon and Rolls $10.99
Top Round served with Garlic Aioli, Horseradish Mousse, Dijon and Rolls $8.79
Prime Rib served with Au Jus, Mushroom Demi Glace and Rolls $9.89
P
Baked Ham served with Biscuits and Mustard $8.49
ork Loin served with Chipotle Aioli and Mango Chutney $8.79
Buffet Banquet (continued)
Action Station
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Cake Pricing
Wedding cakes provided by the client
Dessert Selection
$7 PER PERSON PER CHOICE
CHOCOLATE ROYAL TIMBALE
Rum Soaked Chocolate Sponge Cake layered with Crunchy Feullitine and
Chocolate Mousse and nished with a Rich Dark Chocolate Glaze
TIRAMISU
P rcle Express Flavored White Sponge Cake, Light Mascarpone
Mousse and a Touch of Chocolate Mousse, Finished with a Dusting of Extra Brut Cocoa
CARMELIZED PEAR SQUARE
Alternating Layers of Carmel and Pear Mousse Cover Brown Sugar Raosted Pears
STRAWBERRY SHORTCAKE
FRESH FRUIT NAPOLEON
Dessert Station
$8 PER PERSON SERVING SIZE IS ONE PIECE OF EACH PER PERSON
I
and garnished with Fresh Berries and Confections
ncludes assorted Petit Fours, Mini French Pastries, assorted Chocolate Desserts, Fruit Tarts
Additional Touches
Table Wine Service ~ $3.00 per person ~ Plus price of wine
Chocolate Covered Strawberries ~ $3.75 per person
Chocolate Fondue Fountain with Attendant ~ $7.00 per person (50 person minimum)
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Bar Services
**Premium Highballs will only be available upon request.
All bar services include mixers, water, lime slices, cocktail napkins, stirrers, ice, glasses, mixed nuts and necessary linen.
Juices available upon request.
BARS INCLUDE
Standard Beer $3.50 House Wine $4.00 Sparkling Cider $6.75 per bottle
Premium Beer $4.50 Soda $1.50 Premium Highballs $6.00
House Highballs $4.50 Juice $1.50 Champagne $13.50 per bottle
Premium Wine $5.00
BEER LIST
KEG (Approx. 180 Glasses) $180
PONY KEG (Approx. 90 Glasses) $100
STANDARD BOTTLED BEER $3.50
Budweiser, Bud Light, Coors Light, Coors,
Miller Lite, Yuengling
PREMIUM BOTTLED BEER $4.50
Corona, Michelob Ultra, Heineken, Guiness, Sam Adams
WINE $5.00
Cabernet Sauvignon, Chardonnay, Pinot Grigio,
White Zinfandel, Shiraz
HOUSE HIGHBALLS $4.50
PREMIUM HIGHBALLS** $6.00
Radford University Catering Services is licensed by the
Virginia ABC to sell beer, wine, and liquor.
Bar and Host Bar. Trained bartenders are required for all
$20 for each additional fraction of an hour.
A representative selection of wines, champagne, and
beer is available. Consult our listing for selections
and pricing.
Alcohol Policy Statement
All alcoholic beverages must be purchased through RU Catering. Organizations or individuals are not allowed to bring their
own alcohol on university property. Alcohol is not permitted at any event that involves students as guests.
By Virginia ABC Law alcohol cannot be removed from the event area. Only beer and wine are allowed to be served at Selu-no
liquor.
Cash Bar: Each guest is responsible for paying for his or her own beverages. Please note that the Host of the function is still
charged bartender fees.
Host Bar: The Host pays for all consumption of beverages. All drinks are charged to one bill, based on consumption.
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Important Reminders
DEPOSIT AND PAYMENT INFORMATION
GUEST COUNT GUARANTEE
M your event. Final guaranteed guest count is
due 5 business days prior to your event.
ITEMS PROVIDED BY THE CUSTOMER
Table centerpieces, the wedding cake and additional decorations.
PLEASE NOTE
Exclusively Radford University Catering Services must provide all food (except the wedding cake) at Radford University. No outside
food items may be served. Owing to the fresh and perishable ingredients used in our dishes, we are unable to allow any food,
(except for the wedding cake) to be removed from premises.

To secure a date, a signed contract and a $1,000 non refundable deposit is required, 50% of the remaining estimated amount is
due 14 days prior to your event. 100% of the remaining amount is due two days prior to your event. Prices are listed and do not
include 10.5% sales tax and an 18% service fee. A credit card number must be on le. Set up fees are a minimum of $200 based on
event details. We accept payment in forms of cash, check, Visa, or Mastercard.
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contract.

machines.

locations.
Canteens philosophy for service operations is based upon the development, implementation and maintenance
of the highest professional service standards.
Our approach is to test and refine programs which can be duplicated in each of our operations and which are
adaptable to our clients facilities and requirements.
The ability to deliver quality programs again and again under very different circumstances for clients with very
different objectives is unique in the vending service industry. This ability says more about our management
philosophy than anything we might say in our proposal.
Canteen places great emphasis on developing and training its people. We constantly review the talent pool
from academic and industry sources and hire quality people for management training positions to support our
growth plans. Once affiliated with Canteen, new employees receive a formal curriculum of training programs,
workshops and programmed study.
Our philosophy of demanding quality service and performance excellence ensures continued growth, expansion
and leadership for Canteen. In a market populated with discerning clients, we stand out as the choice for
excellence.
People buy the names they know and trust. Thats why Canteen vending machines feature the most popular
brands of soft drinks, meals, snacks and candy. We work with our suppliers to ensure uniform quality and
freshness. Inspectors audit your refreshment center periodically, checking equipment reliability, sanitation, and
product quality and variety.
The high-tech style of our machines adds sophisticated visual appeal to any location. Inside, these machines
feature advanced selection systems, state-of-the-art microprocessors, plus programmable coin and bill handling
systems
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Balanced Choices
More is better.
Want more of the foods that have less fat, calories and sodium?
Youll find Balanced Choices better-for-you snacking choices on the
right hand side of your snack machine.
Whats The Criteria?
Fresh Food (per package)
Calories 400 Fat 15 g Trans fat 0
Saturated fat 5 g Sodium 600 mg
Fresh Food Merchandising:
Salads Fresh Whole Fruits & Sliced Fruit
Yogurt Sandwiches
Soups Meal Replacement Beverages &
Bars
Smoothies Protein drinks
Snacks (per package, not per serving)
Calories 250 Total fat 35% Trans fat 0
Saturated fat 10% Sodium 350 mg
*Candy is not part of the Balanced Choices program
**Nuts and seeds are exempted from the total fat due to their
fiber,
vitamin E and better-fats content. However, they still must meet
the
criteria for sodium and calories.
Drinks
No added sugar
Better for You is Up to You!
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Canteens Unique Plan-O-Gram
To ensure the widest variety of name brand products, we have developed a Plan-O-Gram system to designate
specific products for your location. The results are:
High quality
Wide variety
No duplication of product
The benefit of this system is that you are assured that the freshest selection of the best selling products is
always available.
Vending Products
Quality, variety and name
brand products are important
in candy and snack vending.
At Canteen, snack sales
are serious business. Our
customers have high-quality
expectations of seeing old
favorites as well as the latest
trends.
Our product analysis is
three-fold:
First, we identify the national
favorites in each product
category based on customer
surveys and national sales
levels of each product.
Second, we develop a
regular, standardized menu
for your facility based on
national trends as well as local
favorites. The district general
manager directs our service
personnel with a printed Plan-
O-Gram of regular rotation.
This guarantees popular
favorites and a new look every
day.
Finally, we adjust for each locations personal tastes. Our service personnel are empowered to substitute and
add local favorites to each location to maximize customer satisfaction.
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Seattles Best Coffee
Hot Drink Center

We believe everyone deserves a great cup of coffee.
Introducing the Seattles Best Coffee Hot Drink Center by Crane. Now
you can offer a wide range of premium coffee and specialty beverages
customers love with the convenience of an easy-to-use, eye-catching
vending machine.
The benefits of this vendor for your facility include:
Freshly brews a premium brand of coffee and specialty
beverages from a conveniently located vending machine
Brew by the cup
Includes a wide range of premium offerings
Allows your employees and customers to enjoy popular
Seattles Best Coffee without the need to leave the building
Eliminates waste by only brewing what is needed
Appeals to a large number of consumers and promotes
greater customer satisfaction
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machines.

locations.
Outstanding Service
It takes more than food and drinks to be the worlds
Number One Vending Company it takes the Canteen
brand of service, too. We will provide regular account
reviews with your vending liaison throughout the year.
Our service center will provide experienced service
personnel well trained in equipment maintenance. A
sanitation / preventive maintenance checklist will be
used to document and record the frequency and type
of maintenance or repair activity performed on our
equipment.
SKU Merchandising
Canteens SKU merchandising system is working
behind the scenes to bring a new level of service and
sales performance to your sites vending machines.
Canteens SKU Management project replaces current
product category sales reporting with a product
specific reporting system. Tracking the unique SKU
numbers assigned to all manufactured items through
a route drivers handheld device, Canteen identifies
how each SKU, or specific product, performs, by
machine. This technology advantage arms Canteen
with the information needed to deliver optimal
merchandising for each client location. Each machine
becomes a customized store that meets the demands
of its local customers.
The Worlds Smallest Store is now the
Worlds Most Customized Store.
Industry leading software reports sales
performance by product
Advanced analytics generate local
merchandising plans
Optimized route scheduling reduces empty
selections
Service Standards
Canteen will provide service to you by a thoroughly
trained, uniformed associate, who will be responsible
for:
Ordering products according to your
preferences
Filling vendors at appropriate intervals
Sanitation of vendors inside and out at each
service
Proper testing of equipment
Preventive maintenance program
Making any necessary refunds
Proper recording of sales
Conveying a friendly attitude that says, We
want your business.
Canteen rewards our associates with a base salary
plus an incentive program. Their job is to ensure
maximum sell-through from each machine. The
compensation program is designed to reward them
for continuous improvement. This motivation system
guarantees you excellent service.
Sanitation Standards
Canteen assures you that through our sanitation and
self-inspection programs, we meet and exceed rigid
sanitation practices. Ongoing training programs on
sanitation procedures, regularly scheduled quality
assurance inspections and written reports for
supervisory review ensure our compliance.
During the scheduled vending service at your facility,
the route person will routinely:
clean inside and outside of vendors
clean cup stations for coffee
clean all delivery doors and drop areas
clean the shelves in food kiosk
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Canteen will invest in new technology for the University. Any new machine placed, Contractor will install and
invest in the card readers. Data lines, initial set up and IT maintenance costs are Clients responsibilities.
Canteen will introduce a customer service telephone number that will be posted on every bank of vending
machines. This will enable any customer to report equipment malfunctions, request refunds, or provide
feedback of any nature. All customer service issues will be responded to within two hours of receiving the
formal service call.
We provide 24-hour availability of our service personnel for covering the maintenance requirements of your
vending machines.
What does availability mean? It means that our team of mechanics is no farther away than your telephone. All
maintenance calls reported to our office are logged on our trouble call sheet and will be answered promptly. Our
maintenance service personnel carry pagers with them at all times. Our service is available 24 hours a day, 7
days per week. We will:
Respond to maintenance calls in two hours or less
Ensure that service phone numbers will be visible on all vendors
Provide a preventive maintenance program
Maintain a repair completion program that includes follow-up communication to customers to inform
them when repairs are completed
Refund Program
If anyone experiences losses due to a machine malfunction or damaged product, a refund will be made
immediately by a designated person. Canteen will work closely with your facility to develop the best and
quickest procedure for refunding monies. For example:
1. A petty cash fund can be given to a designated person who makes refunds to those who lose money on
the spot.
2. Anyone who loses money can fill out an envelope. Canteens service personnel will fill the envelope and
leave it in a designated place.

3. State the Contractors willingness to install CBord IP debit card readers on
vending machines. Confirm the Contractors time schedule.
4. State the Contractors response standard for on-call repairs and re-stocking.
5. State the Contractors willingness to support the vending operation by
replenishing refund tills as necessary.
6. State the Contractors plans for staffing the vending operation.
7. State the Contractors willingness to present all licenses and permits necessary to
operate a vending program.
8. Describe potential vending site opportunities.
9. Describe the process contractor will utilize to collect cash from all vending
machines and the sales reports that will be submitted to RU.
10. State the Contractors plans for providing a percentage of commission that will
be paid to RU and any possible commission guarantee.

D. COBE. Proposed plan to provide a dining service option, such as a caf, for COBE as an
option to this contract.

1. Describe the proposed plan to meet the requirements of establishing a viable
dining service operation which is conductive for the available space and which
will complement the facility and the programs offered in the COBE Building.

2. Describe the proposed plan to meet the staffing requirements, hours of
operation, equipment requirements, and any other related requirements
necessary to make operational.

3. Describe the plan to provide the capital investment necessary to build out the
shell space and implement the proposed dining service concept, including any
plumbing, accent lighting, and fixtures.

4. If the University agrees to the proposed dining service concept, the operation of
this dining service location must conform with all other requirements specified in
this RFP.

E. Participation, Small Business, Businesses Owned By Women, Businesses
Owned By Minorities. The Offeror must submit the following three sets of data for
small business, women-owned business and minority-owned business:

Ownership;
Utilization of small, women-owned, and minority-owned businesses for the most
recent 12 months; and
Planned involvement of small businesses, women-owned businesses and
minority-owned businesses on the instant procurement.

1. Participation by Small Businesses:






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Based on our experience, Canteen will be able to staff the operation with one person. With the addition of
our programs, to include the i-vend system and BV Fusion, we are able to increase the productivity for route
service. Canteen will also assign a customer service manager to your location, who will act as the day-to-day
representative for our company to ensure our standards are met and that we continually provide excellent
service.
Ongoing Support Team functions include:
Client communications through our exclusive Canteen Connect program
Fiscal planning for replacing equipment and expanding services
Service auditing
Coordination of any special needs at your location
Licenses, Permits and Insurance
All licenses and permits required for your vended refreshment services will be provided by Canteen. All necessary
insurance coverage is carried by Canteen. All local licenses and permits are available upon request.
COBE Center: Canteen will invest in a food machine, a 2BU snack machine and install a Seattles Best Coffee
machine and add a customized location here
Canteen will add food machines in Muse Hall, COBE, and Young Hall
Canteen will add 2BU snack machines in Muse, COBE and Young Hall






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Cash Handling On-Site
Money from cash sales is removed from individual vending machines and deposited into separate numbered
bags. The money is then deposited into a locked safe in the route service truck. When the route service person
returns to the vending branch, he or she immediately turns in all money bags to the cash room for counting.
No money is kept overnight in a vehicle.
To provide a system of checks and balances, a cash room attendant counts the money delivered by the route
person. The counting machine generates a report showing the date, route number, and bag number.
i-vend
Canteen has designed, developed and deployed the most advanced route technology in the vending industry
titled i-vend. i-vend is a proprietary technology exclusive for Canteen that improves route scheduling, enhances
product selection inventory and provides complete cash accountability. i-vend software in conjunction with
advanced handheld systems and Dex standards provide the highest level of auditable cash sales and reporting
in the vending industry.
The key benefits of i-vend are as follows:
Accurate cash accountability
Improved route scheduling
Enhanced product merchandising
Detailed financial reports per location
Proactive identification of service opportunities
Correct client commissions ensured
i-vend is the ultimate winning solution:
Clients derive accountability
Consumers receive improved product selection
Canteen provides better service






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Pricing Big Deal Pricing
Candy $1.00 $0.85
Large Candy $1.25 -------
Crackers $0.75 $0.60
Chips $0.75 / $1.00 $0.60
Pastry $1.00 $0.85

Commissions
Canteen will pay 20.1% commissions on all snack
and coffee products from $0-$250,000 per year.
Canteen will guarantee Client in commissions an
annual amount of $30,000.
Canteen will increase commissions to 25% sales
above $250,000 per year.
In the spirit of partnership, Canteen will add a
signing bonus in the amount of $20,000 to be used
at clients discretion, i.e. to aid in the costs of the
C-Bord card system, COBE caf construction costs,
etc.
Canteen will depreciate the $20,000 on a straight-
lined basis over the five (5) year contract.

Investment
Canteen will purchase and install LED lighting kits to
place on ALL vending machines.
COBE Center:
Snack 181
Coffee-Seattles Best
Snack 2BU machine
Food machine
Customized Location-insert Radford Rendering

Muse:2/1
Snack 181
Snack 2BU machine
Food machine
Customized Location-insert Radford Rendering
Young Hall:
Snack 181
Snack 2BU
Food machine

Upgrades from existing equipment:
Moffett-1st Floor:
Snack 181

Hurlburt:
Snack 181

Draper:
Snack 181

Tyler-1st Floor
Snack 181

Porterfield/Powell
Snack 181






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a. The addition of the COBE building to campus allows Chartwells and Canteen Vending to create a dining
destination that will become part of our extensive dining services portfolio for campus. We view the program
at COBE as another step in meeting the total dining services needs of the campus community.
b. Utilizing our partnership with Canteen Vending we believe we can meet and exceed the needs of the dining
constituents at the COBE building. Our dining service operation at COBE will feature our Outtakes Food to
Go program that will take advantage of the many retail partners we feature in the Bonnie Hurlburt Center
and the Terrace Shops. All food will be prepared fresh daily and delivered to the COBE Caf. Our Canteen
partners will provide Seattles Best Fresh Brewed Coffee along with snack and fresh food machine that will
enhance the experience for our customers that need a late night or very early morning dining option.
a. We will staff the operation with one staff member between the hours of 8am and 5 pm daily.
b. Our extensive Canteen Vending options will provide service for the other hours of the day that the building
will be open.
c. Our proposed design for the COBE Caf is featured in our Vision Book as part of this proposal.
a. Chartwells and Canteen have committed funding in our Capital Investment proposal to provide the necessary
equipment, service items and smallwares to operate the facility.
b. Our design and construction department will work closely with the campus physical plant staff and the
architect for the COBE building to reach agreement on the necessary plumbing, electrical power, and lighting
needs of the space.






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Section A
In Chartwells, Radford University has a food service
partner who shares your commitment to SWaM
utilization. Our parent company, Compass Group, is
the worlds largest food service provider. That status
affords us tremendous buying power, which, in turn
provides us both an opportunity and a responsibility:
to ensure that we provide opportunities for Small,
Women, and Minority-owned Business Enterprises.
The most efficient means for us to capitalize upon
that opportunity, and to exercise that responsibility,
is through our own purchasing activities. Accordingly,
Compass Groups Supplier Diversity initiative is
housed in FoodBuy, our purchasing department.
FoodBuy is committed to sourcing goods and services
from diverse local and national businesses.
Compass Groups Supplier Diversity Department staff
is dedicated to:
Increasing the number of diverse suppliers that
provide its customers with goods and services;
Setting goals and tracking all expenditures and
joint venture revenue with diverse suppliers;
Helping Minority and Women-owned Business
Enterprise (MWBE) suppliers understand
the business requirements to become a
nominated supplier to Compass Group and the
other committed customers of the Foodbuy
organization;
Ensuring that Minority and Women business
owners are treated fairly in the qualification,
proposal and contracting process; and
Providing information and support to all
Foodbuy customers relative to the availability
of qualified MWBE suppliers.
Our efforts have met with increasingly tangible
results: we have received numerous rewards and
recognitions for our Supplier Diversity initiatives.
However, the best evidence of our Supplier Diversity
commitment lies in our results. In Fiscal Year 2010,
Compass Group purchased more than $133 million
from Small, Women, and Minority-owned businesses.
In Fiscal Year 2009, our SWaM purchases totaled
$112 million.
This $133,000,000 SWaM utilization figure does
not include the Supplier Diversity spend represented
by Compass Groups strategic partnership with
Thompson Hospitality: more than $170,000,000 in
2010.
Thompson Hospitality is a Virginia-based, DMBE-
certified minority-owned business (VA DMBE
Certification number 5534). Founded in 1992 as a
franchisee of Bobs Big Boy and Shoneys, Thompson
Hospitality has experienced steady growth over its
nearly 18-year history: from $32 million in revenue
at its inception to nearly $330 million last year.
Thompson Hospitality is today the largest minority-
owned food service company in the U.S., and the
9th-largest food service company overall. Thompson
Hospitality owns and operates retail food service
establishments in the fine dining (American Tap
Room), fast casual (Austin Grill), and upscale wine
and cheese shops (Marvelous Market).
Thompson also serves, on a solo basis, 21
historically-Black Colleges and Universities, including
4 in the Commonwealth of Virginia. Much of
Thompson Hospitalitys growth has been as the result
of its partnership with Compass Group.






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Section B
While partnerships between majority companies and
SWaM businesses are relatively common today, they
were in truly novel in July 1997 when Compass
and Thompson Hospitality formed its strategic
partnership. Our alliance was the first of its kind in
the food service industry. Today we provide food and
facilities management services to clients in all sectors:
business and industry, healthcare, higher education,
K-12, and sports and entertainment venues. Together,
Compass and Thompson Hospitality operate more
than $800 million in business together. In the
Higher Education segment, Chartwells and Thompson
Hospitality proudly serve the following clients:
Radford University
University of Maryland, Baltimore County
Auburn University
SUNY, Old Westbury College
Buffalo State College
Valdosta State University
Thompson Hospitality has been partnered with
Chartwells on the Radford University campus since
2002, having provided more than $10M in SWaM
spend over that same time period.
207


a. Offeror certifies that it ( ) is, ( X )is not, a small business concern. For
the purpose of this procurement, a small business is a concern including
its affiliates, which is independently owned and operated, is not
dominant in the field of operation in which it is contracting and can
further qualify under the criteria concerning number of employees,
average annual receipts, or other criteria, as prescribed by the United
States Small Business Administration.

b. List small businesses with which the Offeror has contracted or done
business and dollar amounts spent with each of these businesses in the
most recent 12-month period for which data are available. Offerors are
encouraged to provide additional information and expand upon the
following format:

PERIOD: From July 2010 To July 2011

FIRM NAME
ADDRESS, &
PHONE NUMBER

CONTACT
PERSON
TYPE OF
GOODS/
SERVICES

$ AMOUNTS
% TOTAL COMPANY
EXPENDITURES FOR
GOODS & SERVICES

CSV Sales

Produce/
Supplier
$5,299,834 Less
than 1%

Mayorga Coffee

Martin
Mayorga
Coffee $4,636,493 Less
than 1%
TNT
Food Service

Produce
Supplier
$12,462,448 Less
than 1%
Shaver Foods

Food
Distributor
$4,317,044 Less
than 1%
* This is a representative listing. In total, Compass Group did
business with more than 100 Small Businesses over the past year (exclusive of Minority and
Women-owned businesses) for a total of $15,573,051. If the University so desires, we can
provide a listing of all small businesses utilized, and their respective amounts.

Eric Thomas
Mark
Kamolsiri
208

(c) Describe Offerors plans to involve small businesses in the performance of this contract, either as
part of a joint venture, as a partnership, as subcontractors, or as suppliers. Offerors are encouraged to
provide additional information and expand upon the following format:

FIRM NAME
ADDRESS, &
PHONE NUMBER

CONTACT
PERSON
TYPE OF
GOODS/
SERVICES

$ AMOUNTS

% OF TOTAL CONTRACT
CSV Sales

Produce
Supplier
Less than 1%

2. Participation by Businesses Owned By Women:

(a) Offeror certifies that it ( )is, ( X )is not, a woman's business enterprise
or women-owned business. For the purpose of this procurement, a
women-owned business is a concern that is at least 51 percent owned
by a woman or women who also control and operate it. In this context,
"control" means exercising the power to make policy decisions, and
"operate" means being actively involved in the day-to-day management.

(b) List businesses owned by women with whom the Offeror has contracted
or done business and dollar amounts spent with each of these
businesses in the most recent 12-month period for which data are
available. Offerors are encouraged to provide additional information and
expand upon the following format:


FIRM NAME
ADDRESS, &
PHONE NUMBER

CONTACT
PERSON
TYPE OF GOODS/
SERVICES

$ AMOUNTS
% TOTAL COMPANY
EXPENDITURES FOR
GOODS & SERVICES

Ole
Tyme Produce
Produce $5,105,074 Less
than 1%
Panache
Creative Cuisine
Meats $2,309,011 Less
than 1%
Balton Corp

Disposables $3,425,829 Less
than 1%

Mil-Ray Foods

Food
Distributor
$1,987,769 Less
than 1%
Joan
Daleo
n/a
Sheri
Wilson
Mildred
Raymond
209

business with more than 100 Women-owned Businesses over the past year (exclusive of
Small and Minority-owned businesses) for a total of $67,292,503. If the University so
desires, we can provide a listing of all Women-owned businesses utilized, and their
respective amounts.

(c) Describe Offerors plans to involve businesses owned by women in the
performance of this contract either as part of a joint venture, as a
partnership, as subcontractors, or as suppliers. Offerors are encouraged
to provide additional information and expand upon the following format:

FIRM NAME
ADDRESS, &
PHONE NUMBER

CONTACT
PERSON

TYPE OF GOODS/
SERVICES

$ AMOUNTS

% OF TOTAL
CONTRACT
Saville Produce
& Processing
Produce
Supplier
$40,000 Less
than 1%
Ipswich Shellfish

Fresh
Seafood
$40,000 Less
than 1%

3. Participation by Businesses Owned By Minorities:

(a) Offeror certifies that it ( )is, (X ) is not, a minority business enterprise
or minority-owned business. For the purpose of this procurement, a
minority-owned business is a concern that is at least 51 percent owned
and controlled by one or more socially and economically disadvantaged
persons. Such disadvantage may arise from cultural, racial, chronic
economic circumstances or background, or other similar cause. Such
persons include, but are not limited to: Blacks, Hispanic Americans,
Asian Americans, American Indians, Eskimos, and Aleuts.

(b) List businesses owned by minorities with which the Offeror has
contracted or done business and dollar amounts spent with each of
these businesses in the most recent 12-month period for which data are
available. Offerors are encouraged to provide additional information and
expand upon the following format:


Mike
DellaRipa
Mike
Henninger
210

FIRM NAME
ADDRESS, &
PHONE NUMBER

CONTACT
PERSON
TYPE OF
GOODS/
SERVICES

$ AMOUNTS
% TOTAL COMPANY
EXPENDITURES FOR
GOODS & SERVICES
Cristina Foods

Cristina
Davalos
Produce $7,741,886 Less
than 1%
KW Construction

Design &
Build
$2,704,968 Less
than 1%
French Bread Factory

Breads $1,660,873 Less
than 1%
Aunt Millies Bakeries

Bakery
Products
$1,555,222 Less
than 1%
business with more than 100 Small Businesses over the past year (excluding Small and
Women-owned businesses) for a total of $72,264,059. If the University so desires, we can
provide a listing of all Minority-owned businesses utilized, and their respective amounts.

(c) Describe Offerors plans to involve minority businesses in the
performance of this contract either as part of a joint venture, as a
partnership, as subcontractors, or as suppliers. Offerors are encouraged
to provide additional information and expand upon the following format:

FIRM NAME
ADDRESS, &
PHONE NUMBER

CONTACT PERSON
TYPE OF
GOODS/
SERVICES

$ AMOUNTS

% OF TOTAL
CONTRACT
Thompson Hospitality
505 Huntmar Park Dr Suite 350
Herndon VA 20170
703-964-5506

Benita
Thompson Byas
Co-operate
Business:
Investment
operational
support
$2,800,
000
20%

Definitions for Goods and Nonprofessional Services:

Period is the specified 12-month period for which the information provided in this
list is applicable and valid. The period will be specified as month and year.

Firm Name, Address and Phone Number is the name, address and business
phone number of the small business, women-owned business or minority-owned
business with which the Offeror has contracted or done business over the
specified period or plans to involve on this contract, as applicable.

Contract Person is the name of the individual in the specified small business,
women-owned business or minority-owned business who would have knowledge
of the specified contracting and would be able to validate the information
provided in this list.
James H.
Kelley
Lily
Castillo
Judy
Siegel
211

Type Goods or Services is the specific goods or services the Offeror has
contracted for from the specified small, women-owned or minority-owned
business over the specified period of time or plans to use in the performance of
this contract, as applicable. The Offeror will asterisk (*) those goods and
services that are in the Offerors primary business or industry.

Dollar Amount is the total dollar amount (in thousands of dollars) the Offeror has
contracted for or has done business with the listed firm during the specified
period or plans to use on this contract, as applicable.

% Total Company Expenditures for Goods and Services is calculated by dividing
the dollar amount of business conducted or contracted for with the indicated firm
over the specified period by the total expenditure of the Offeror over the
specified period for goods and services.

% of Total Contract is calculated by dividing the estimated dollars planned for
the indicated firm on this contract by the total Offeror estimated price of this
contract.

V. EVALUATION AND AWARD CRITERIA:

A. Evaluation Criteria: Each proposals will be evaluated for full compliance with the RFP
requirements and the mandatory terms and conditions set forth within the RFP
document. The objective of the Evaluation Committee will be to select the Contractor
that is most responsive to the herein described needs of Radford University.

The proposals will be evaluated by Radford University using the following evaluation
criteria and points:

Evaluation Criteria Points
1
The Contractors reputation, relevant experience, and success in delivering the services
outlined in the RFP based on information submitted in the proposal along with any
potential campus site visits, phone references, and/or evaluation committee members
experiences having visited the Contractors food operations at other University campuses.
25
2
The Contractors proposed approach and plan for managing the services and meeting the
requirements outlined in the RFP including, but not limited to, quality of service and food,
hours of operation, nutritional program, sanitation program, and innovative concepts.
20
3
The relevant strength and stability of the Contractor financially to ensure full and proper
provision of the services outlined in the RFP for an institution the size of Radford University
as well as the financial terms offered in the proposal to include:
Commission paid to Radford University
Payment guaranteed to Radford University
Scholarship participation
Capital investment
Meal rates/prices

35
4 Participation of Small Businesses and Businesses Owned by Women and Minorities. 20

212

B. Award of the Contract: Selection shall be made of two or more Offerors deemed to be fully
qualified and best suited among those submitting proposals on the basis of the evaluation criteria
and other factors included in the Request for Proposals, including financial offer, if so stated in
the Request For Proposals. Negotiations shall be conducted with the Offerors so selected.
Financial offer shall be considered, but need not be the sole determining factor. After
negotiations have been conducted with each Offeror so selected, the agency shall select the
Offeror, which in its opinion, has made the best proposal and shall award the contract to that
Offeror. The University may cancel this Request for Proposals or reject proposals at any time
prior to an award, and is not required to furnish a statement of the reason why a particular
proposal was not deemed to be the most advantageous. Should the University determine in
writing and in its sole discretion that only one Offeror is fully qualified, or that one Offeror is
clearly more highly qualified than the others under consideration, a contract may be negotiated
and awarded to that Offeror. The award document will be a contract incorporating by reference
all the requirements, terms and conditions of the solicitation and the Contractors proposal as
negotiated.

213

VI. REPORTING AND DELIVERY:

A. Participation of Small Businesses and Businesses Owned By Women and
Minorities. The Contractor must provide a semi-annual progress report to the
University by July 25 (for period January - June) and January 25 (for period July -
December) of each contract year concerning any payments made by the Contractor to
small, women owned, and minority owned businesses relating to this contract. These
semi-annual reports will specify the name, address and phone number with which the
Contractor has contracted with over the specified semi-annual period; a contact person
at that business who has knowledge of the specified information; the type of goods
and/or services provided during the reporting period; and the total amount paid to that
business during the reporting period relating to this contract.

This information shall be provided separately for small businesses, women-owned
businesses and minority-owned businesses. A suggested format is as follows:

Business Class:
Period: From to

FIRM NAME, ADDRESS, &
PHONE NUMBER
CONTACT
PERSON
TYPE OF
GOODS/SERVICES
$ AMOUNT

The Contractor shall submit the semi-annual report to:

Radford University
Ms. Pamela P. Simpkins
Director, Procurement and Contracts
Post Office Box 6885
Radford, VA 24142-6885
ppsimpkin@radford.edu

214

B. Final Actual Involvement Report. The Contractor must also submit to the
Contracting Officer, prior to completion or at completion of the contract and prior to final
payment, a report on the actual dollars spent with small businesses and businesses
owned by women and minorities during the performance of this contract. At a minimum,
this report shall include for each firm contracted with and for each such business class
(i.e., small, minority-owned, women-owned) a comparison of the total actual dollars
spent on this contract with the planned involvement of the firm and business class as
specified in the proposal, and the actual percent of the total estimated contract value. A
suggested format is as follows:

1. Business Class: [Small, Women-Owned or Minority-Owned]

FIRM NAME, ADDRESS AND PHONE
NUMBER
TYPE GOODS/
SERVICES
ACTUAL
DOLLARS
PLANNED
DOLLARS
% OF TOTAL
CONTRACT

TOTAL FOR BUSINESS CLASS

$

$

%

VII. OPTIONAL PRE-PROPOSAL CONFERENCE and Site Visit: An optional pre-proposal
conference and site visit will be held:

Date: Thursday, August 17, 2011
Time: 10:00 a.m.
Location: RADFORD UNIVERSITY
Muse Hall
Conference Room, Lower Level
Corner of Norwood and Tyler Avenue
Radford, Virginia 24142

The purpose of this conference is to allow potential Offerors an opportunity to present questions
and obtain clarification relative to any facet of this solicitation.

While attendance at this conference will not be a prerequisite to submitting a proposal, Offerors
who intend to submit a proposal are encouraged to attend. Any changes resulting from this
conference will be issued in a written addendum to the solicitation.

215

VIII. GENERAL TERMS AND CONDITIONS:

The standard General Terms and Conditions may be accessed by clicking on the following lick which
directs you to the Universitys website
http://purchase.asp.radford.edu/documents/GENERALTERMSANDCONDITIONS-
RADFORDUNIVERSITY.pdf

It is the sole responsibility of the offeror to access and print this document. The web based
document is updated by the Procurement and Contracts Department. The most recent version is
available. This document is incorporated by reference and made part of this RFP.
IX. SPECIAL TERMS AND CONDITIONS:
A ADVERTISING: In the event a contract is awarded for supplies, equipment, or services resulting
from this proposal, no indication of such sales or services to Radford University will be used in
product literature or advertising. The contractor shall not state in any of its advertising or
product literature that Radford University has purchased or used any of its products or services,
and the contractor shall not include Radford University in any client list in advertising and
promotional materials.

B ALTERATIONS TO PROPOSALS: Prior to submission of proposals, alterations may be made, but
they must be initialed by the person signing the proposal. The proper procedure is to draw a
single line through the information to be changed, insert the desired information, and initial the
change. Erasures, typewri t er strike-overs, or the use of correction fluid on bid form that affect
unit price, quantity, quality, or delivery may result in the rejection of the line item involved in the
proposal

C AUDIT: The contractor shall retain all books, records, and other documents relative to this
contract for five (5) years after final payment, or until audited by the Commonwealth of Virginia,
whichever is sooner. The agency, its authorized agents, and/or state auditors shall have full
access to and the right to examine any of said materials during said period.

D AUTHORIZED TO CONDUCT BUSINESS IN THE COMMONWEALTH: A contractor organized as a
stock or non-stock corporation, limited liability company, business trust, or limited partnership or
registered as a registered limited liability partnership shall be authorized to transact business in
the Commonwealth of Virginia as a domestic or foreign business entity if so required by Title 13.1
or Title 50 of the Code of Virginia or as otherwise required by law. Any business entity described
above that enters into a contract with a public body shall not allow its existence to lapse or its
certificate of authority or registration to transact business in the Commonwealth of Virginia, if so
required under Title 13.1 or Title 50, to be revoked or cancelled at any time during the term of
the contract. A public body may void any contract with a business entity if the business entity
fails to remain in compliance with the provisions of this section.

E AVAILABILITY OF FUNDS: It is understood and agreed between the parties herein that the
agency shall be bound hereunder only to the extent of the funds available or which may
hereafter become available for the purpose of this agreement.
216

F BEST AND FINAL OFFER: At the conclusion of negotiations, the offeror(s) may be asked to
submit in writing, a Best and Final Offeror (BAFO). After the BAFO is submitted, no further
negotiations shall be conducted with the offeror(s). The offerors proposal will be rescored to
combine and include the information contained in the BAFO. The decision to award will be based
on the final evaluation including the BAFO.

G PROPOSAL ACCEPTANCE PERIOD: Any proposal in response to this solicitation shall be valid for
one hundred twenty (120) days. At the end of the one hundred twenty (120) days, the proposal
may be withdrawn at the written request of the Offeror. If the proposal is not withdrawn at that
time it remains in effect until an award is made or the solicitation is cancelled.

H CANCELLATION OF CONTRACT: The University reserves the right to cancel and terminate any
resulting contract, in part or in whole, without penalty, upon sixty (60) days written notice to the
Contractor. In the event the initial contract period is for more than twelve (12) months, the
resulting contract may be terminated by either party, without penalty, after the initial twelve (12)
months of the contract period upon 60 days written notice to the other party. Any contract
cancellation notice shall not relieve the Contractor of the obligation to deliver and/or perform on
all outstanding orders issued prior to the effective date of cancellation.

I CONFIDENTIALITY AND PERSONALLY IDENTIFIABLE INFORMATION: The contractor assures
that information and data obtained as to be personal facts and circumstances related to students
will be collected and held confidential during and following the term of this agreement, and will
not be divulged without the individuals and the Universitys written consent and only in
accordance with federal law or the Code of Virginia. Contractors who utilize, access, or store
personally identifiable information as part of the performance of a contract are required to
safeguard this information and immediately notify the agency of any breach or suspected breach
in the security of such information. Contractors shall allow the agency to both participate in the
investigation of incidents and exercise control over decisions regarding external reporting.
Contractors and their employees working on this project may be required to sign a confidentiality
statement.

J CONTINUITY OF SERVICES:
1. The Contractor recognizes that the services under this contract are vital to the University and
must be continued without interruption and that, upon contract expiration, a successor,
either the University, or another Contractor, may continue them. The Contractor agrees:

a. To exercise its best efforts and cooperation to effect an orderly and efficient transition to
a successor.

217

b. To make all Agency owned facilities, equipment, and data available to any successor at
an appropriate time prior to the expiration of the contract to facilitate transition to
successor; and

c. That the University Contracting Officer shall have final authority to resolve disputes
related to the transition of the contract from the Contractor to is successor.

2. The Contractor shall, upon written notice from the Contract Officer, furnish phase-in/phase-
out services for up to ninety (90) days after this contract expires and shall negotiate in good
faith a plan with the successor to execute the phase-in/phase-out services. This plan shall be
subject to the Contract Officers approval.

3. The Contractor shall be reimbursed for all reasonable, pre-approved phase-in/phase-out
costs (i.e., costs incurred within the agreed period after contract expiration that result from
phase-in/phase-out operations) and a fee (profit) not to exceed a pro rata portion of the fee
(profit) under this contract. All phase-in/phase-out work fees must be approved by the
Contract Officer in writing prior to commencement of said work.

K CONTRACT ADMINISTRATION: Radford University assigns Contract Administrators to each
contract awarded. The Contract Administrator shall be the initial University point of contact for
the Contractor. Contract Administrators are charged with ensuring the terms and conditions of
the contract are followed, payments are made in accordance to the contractual pricing schedule,
and reporting noncompliance issues to the Procurement and Contracts Department at Radford
University. Contract Administrators do not have the authority to authorize changes and / or
modifications to the contract. Should noncompliance issues exist and cannot be resolved at this
level or changes / modifications to the contract are required, the assigned Contract Officer in the
Procurement and Contracts Department must be notified immediately by the Contract
Administrator. The assigned Contract Administrator is William H. Shorter.

L IDENTIFICATION OF PROPOSAL ENVELOPE: If a special envelope is not furnished, or if return in
the special envelope is not possible, the signed proposal should be returned in a separate
envelope or package, sealed and identified as follows: FROM: (Name of Offeror Due
Date/Time of Proposal Complete Mailing Address of Offeror RFP No/Title) Also
identify the (Name of the Contract Officer). The proposal should be addressed to the
Issuing Agency as addressed on page one (1) if this RFP document. If a proposal not
contained in the special envelope is mailed, the Offeror takes the risk that the envelope, even if
marked as described, may be inadvertently opened and the information compromised which may
cause the proposal to be disqualified. Proposals may be hand delivered to the designated
location in the office issuing the solicitation. No other correspondence or other proposals should
be placed I the envelope.

218

M LATE PROPOSALS: To be considered for selection, proposals must be received by the Issuing
Office by the designated date and hour. The official time used in the receipt of proposals is that
time on the automatic time stamp machine in the Issuing Office. Proposals received in the
Issuing Office after the date and hour designated are automatically disqualified and will not be
considered. The University is not responsible for delays in the delivery of mail by the
U.S. Postal Office, private couriers, or the intra-university mail system. It is the sole
responsibility of the Offeror to ensure that its proposal reaches the issuing office by
the designated date and hour.

N INDEMNIFICATION: Contractor agrees to indemnify, defend and hold harmless the
Commonwealth of Virginia, its officers, agents, and employees from any claims, damages and
actions of any kind or nature, whether at law or in equity, arising from or caused by the use of
any materials, goods, or equipment of any kind or nature, furnished by the Contractor/any
services of any kind or nature furnished by the Contractor, provided that such liability is not
attributable to the sole negligence of the using agency or to failure of the using agency to use
the materials, goods, or equipment in the manner already and permanently described by the
Contractor on the materials, goods, or equipment delivered.

O PROPOSAL PRICES: Proposal prices shall be in the form of a firm unit price for each item during
the contract period.

P RENEWAL OF CONTRACT: This contract may be renewed by the Commonwealth, for one (1)
successive five ( 5 ) year period under the terms and conditions of the original contract except
as stated below. Premium increases may be negotiated only at the time of renewal. Written
notice of the Commonwealths intention to renew shall be given approximately ninety (90) days
prior to the expiration date of each contract period. If the Commonwealth elects to exercise the
option to extend the contract for an additional five (5) year period and will be tied to the relevant
consumer price index (CPI) category, such as the CPI-W All Services category, or as negotiated.

219

Q COMMUNICATIONS: Communications regarding this Request for Proposals (RFP) shall be formal
from the date of issue for this RFP, until either a Contractor has been selected or the University
Procurement and Contracts Department rejects all proposals. Formal communications shall be
directed to the University Procurement and Contracts Department. Informal communications is
including but not limited to, request for information, comments or speculations, regarding this
RFP to any University employee other than a Procurement and Contracts Department
representative may result in the offending Offerors proposal being rejected.
Questions regarding the meaning or interpretation of the RFP, attachments, specifications, etc.,
shall be requested in writing and must be submitted to reach the Contract Officer prior to 8:00
a.m., August 19, 2011. Answers will be provided by an addendum to all prospective
contractors. Direct questions or correspondence regarding the RFP to:

Radford University
Pamela P. Simpkins, Director
Procurement and Contracts
Post Office Box 6885
Radford, VA 24142
Phone: (540) 831-6118
Fax: (540) 831-5946
ppsimpkin@radford.edu

All communications related to this procurement must be directed to the Contract Officer.

R CONTRACTOR LICENSE REQUIREMENTS: By my signature on this solicitation, I certify that this
firm/individual and subcontractor is properly licensed for providing the goods/services specified.
Provide
Contractor Name: __________________________________________
Subcontractor Name: _________________________________________________
License # ____________ and Type: __________________________________

220

S Standard contract language for third party vendors approved for use by students and
departments where the money collected is not revenue of RU.

PCI COMPLIANCE: VENDOR may accept credit card payments from third parties (i.e. students,
parents, etc.) for the Goods and Services described in this Agreement. VENDOR acknowledges
and agrees that it is responsible for the security of any cardholder data that it processes,
transmits, or stores, and warrants that VENDOR is, and will remain at all times during the term of
this Agreement (and any subsequent renewal periods), in compliance with the PCI DSS [Payment
Card Industry (PCI) Data Security Standard (DSS), a copy of which is available at
https://www.pcisecuritystandards.org/index.htm]. VENDOR will take all necessary steps to
ensure such compliance; such as, but not limited to, no cardholder or magnetic stripe information
will be stored in a database or internet storage device or space; only truncated card information
will be provided on the sales slip provided to the cardholder; all merchant sales slip copies will be
physically protected against unauthorized access; any media device storing cardholder
information (e.g. wireless terminal) will be physically protected against loss, theft or unauthorized
access; and hardcopy cardholder data will be destroyed before being physically disposed.
VENDOR will maintain appropriate documentation of: (1) their processing level (Level 1 4)
including certification of compliance and certification of compliance for all point-of-sale software
or internal processing systems that they may employ; and (2) completed Quarterly Network
Scans of all outwardly facing IP addresses (as defined in PCI DSS) for those vendors required to
perform such scans. VENDOR further agrees to use only credit card service providers that are
PCI DSS compliant for credit card processing. VENDOR will indemnify, defend and hold harmless
the University and its employees, trustees, officers, and agents, from and against all damages,
judgments, losses, and reasonable costs or expenses (including reasonable attorneys fee)
(Damages) arising from lawsuits, actions, claims or defends by the (Claims) seeking
compensation for personal injury or property damages caused by or attributable to any data
security compromise occurring as a result of VENDORS negligence or the breach of any
VENDORS obligations herein.

T DRUG FREE WORKPLACE: The Contractor acknowledges and certifies that it understands that
the following acts by the Contractor, its employees and/or agents performing services on state
property are prohibited:
1. The unlawful manufacture, distribution, dispensing, possession or use of alcohol or other
drugs; and
2. Any impairment or incapacitation from the use of alcohol or other drugs (except the use of
drugs for legitimate medical purposes.)
3. The Contractor further acknowledges and certifies that it understands that a violation of
these prohibitions constitutes a breach of contract and may result in default action being
taken by the Commonwealth in addition to any criminal penalties that may result from such
conduct.

U PRIME CONTRACTOR RESPONSIBILITIES: The Contractor shall be responsible for completely
supervising and directing the work under this contract and all subcontractors that he may utilize,
using his best skill and attention. Subcontractors who perform work under this contract shall be
responsible to the prime Contractor. The Contractor agrees that he is employed by them as he is
for the acts and omissions of his own employees.

221

V SMALL BUSINESS CONTRACTING AND EVIDENCE OF COMPLIANCE:

1. It is the goal of the Commonwealth that 40% of its purchases are made from small businesses.
This includes discretionary spending in prime contracts and subcontracts. All potential offerors
are required to submit a Small Business Subcontracting Plan. Unless the offeror is registered as
a DMBE-certified small business and where it is practicable for any portion of the awarded
contract to be subcontracted to other suppliers, the contractor is encouraged to offer such
subcontracting opportunities to DMBE-certified small businesses. This shall not exclude DMBE-
certified women-owned and minority-owned business when they have received DMBE small
business certification. No offer or subcontractor shall be considered a Small Business, a Women-
Owned Business or a Minority-Owned Business unless certified as such by the Department of
Minority Business Enterprise (DMBE) by the due date for receipt of proposals. If small business
subcontractors are used, the prime contractor agrees to report the use of small business
subcontractors by providing the purchasing office a minimum the following information: name of
small business with DMBE certification number or FEI, phone number, total dollar amount
subcontracted, category type (small, women-owned, or minority-owned), and type of
product/service provided. This information shall be submitted to: Radford University,
ATTN: Albert Mah. Radford, Virginia 24142

2. Each prime contractor who wins an award in which provision of a small business subcontracting
plan is a condition of the award, shall deliver to the contracting agency or institution with every
request for payment, evidence of compliance (subject only to insubstantial shortfalls and to
shortfalls arising from subcontractor default) with the small business subcontracting plan. This
information shall be submitted to Radford University, ATTN: Albert Mah, Radford,
Virginia 24143. When such business has been subcontracted to these firms and upon
completion of the contract, the contractor agrees to furnish the purchasing office at a minimum
the following information: name of firm with the DMBE certification number or FEI number,
phone number, total dollar amount subcontracted, category type (small, women-owned, or
minority-owned), and type of product or service provided. Payment(s) may be withheld until
compliance with the plan is received and confirmed by the agency or institution. The agency or
institution reserves the right to pursue other appropriate remedies to include, but not limited to,
termination for default.

3. Each prime contractor who wins an award valued over $200,000 shall deliver to the contracting
agency or institution with every request for payment, information on use of subcontractors that
are not DMBE-certified small businesses. When such business has been subcontracted to these
firms and upon completion of the contract, the contractor agrees to furnish the purchasing office
at a minimum the following information: name of firm, phone number, FEI number, total dollar
amount subcontracted, and type of product or service provided. This information shall be
submitted to: Radford University, ATTN: Albert Mah, Radford, Virginia 24142.

222

W SUBCONTRACT: No portion of this work shall be subcontracted without prior written consent of
Radford University. In the event that the Contractor desires to subcontract some part of the
work specified herein, the Contractor shall furnish the purchasing agency the names,
qualifications and experience of their proposed subcontractors. The Contractor shall; however,
remain fully liable and responsible for the work to be done by its subcontractor(s) and shall
assure compliance with all requirements of the contract.

X WORK SITE DAMAGES: Any damage to existing utilities, equipment or finished surfaces resulting
from the performance of this contract shall be repaired to the Commonwealths satisfaction at the
contractors expense.

Y VIRGINIA FREEDOM OF INFORMATION ACT: Except as provided below, once an award is
announced, all proposals submitted in response to the RFP will be open to the inspection of any
interested person, firm or corporation, in accordance with the Virginia Freedom of Information
Act. Trade secrets or proprietary information submitted by firms as part of its proposal will not be
subject to the public disclosure under the Virginia Freedom of Information Act; however, the firm
must invoke the protections of this section prior to or upon submission of its proposal, and must
identify the specific data or other materials to be protected and state the reasons why protection
is necessary. Firms may not request that its entire proposal be treated as proprietary information.

Z EVA BUSINESS TO GOVERNMENT CONTRACTS AND ORDERS: The solicitation/contract will result
in one (1) purchase order with the eVA transaction fee specified below assessed for each order.
1. For orders issued prior to August 16, 2006, the Vendor Transaction Fee is 1% capped at
a maximum of $500 per order.

2. For orders issued August 16, 2006 and after, the Vendor Transaction Fee is:
a. DMBE-certified Small Businesses: 1% capped at $500 per order.
b. Businesses that are not DMBE-certified Small Businesses: 1% capped at $1,500 per
order.
c. For order issued July 1, 2011 thru June 30, 2012, the Vendor Transaction Fee is:
1 DMBE-certified Small Businesses: 0.75% Capped at $500 per order.
2 Businesses that are not DMBE-certified Small Businesses: 0.75% Capped at $1,500
per order.
d. For orders issued July 1, 2012, and after the Vendor Transaction Fee is:
1 DMBE-certified Small Businesses: 1% Capped at $500 per order.
2 Businesses that are not DMBE-certified Small Businesses: 1% Capped at $1,500 per
order.

The specified vendor transaction fee will be invoiced, by the Commonwealth of Virginia
Department of General Services, approximately 30 days after the corresponding purchase
order is issued and payable 30 days after the invoice date. Any adjustments
(increases/decreases) will be handled through purchase order changes.

223

The eVA Internet electronic procurement solution, website portal www.eva.virginia.gov,
streamlines and automates government purchasing activities in the Commonwealth. The
portal is the gateway for vendors to conduct business with state agencies and public
bodies.

X. METHOD OF PAYMENT:

A. Commission.

The Contractor shall pay to the University the commission specified in the Contractors
proposal which will be incorporated into the contract documents.

B. Schedule.

The commission due the University shall be paid by the Contractor to the University on a
monthly basis in an amount equal to one-twelfth (1/12th) of the guaranteed commission
for one-year. The payment due for a month shall be paid by the tenth (10
th
) day of the
following month.

C. Excess Commission.

If the commission due to the University for a contract year should exceed the guaranteed
amount, the excess shall be paid to the University within thirty (30) days of the end of a
contract year. Within 30 days of the Universitys fiscal year end (June 30), the
Contractor shall provide the University with a Statement of Gross Annual Sales showing
the percentage commission due the University for the preceding year.

D. Records.

The Contractor shall maintain complete and accurate records of all transactions in
accordance with accepted standards. The University shall have access to all such
records, at any time, with or without notice. If the University should so request,
representatives of the Contractor shall review all such records with University
representatives.

E. Contract Termination.

On termination of the contract, commissions will be paid to the University on sales up to
the final day of operation under the Contract. The guaranteed and percentage
commission due the University for any portion of a contract year shall be calculated on a
prorated basis.

F. Responsibility

Contractor shall be responsible for collection and/or payment of all required taxes,
licenses, and fees relating to its operations.

G. Virginia Prompt Pay Act

If the Contractor is to receive any payment from the University, the Contractor shall be
paid according to the Virginia Prompt Pay Act. Invoice(s) is to be sent to:

224

RADFORD UNIVERSITY
ACCOUNTS PAYABLE
POST OFFICE BOX 6906
RADFORD, VA 24142-6906

XI. PRICING SCHEDULE (PROPOSAL): Offerors shall identify all costs associated with providing
the services as specified in this document.

The Contractor agrees to provide the services in compliance with the scope of service and terms
and conditions at the firm fixed price as follows:

A. Financial Offer.

1. A two-year financial performance overview is provided for the dining operation
(see Attachment A 1). After analyzing the figures, Offerors should complete
Attachment A 3 Financial Response Format, indicating the guarantee to the
University (flat guarantee, percentage of sales, combination, other), the firm is
willing to make for the meal plan and retail operation including the catering
operation. Specify the underlying assumptions including pricing assumptions,
number of meal plan participants, food specifications, and menu selection.

2. Also on Attachment A - 2, Chartwells Financial Current Contract Terms, Offerors
are required to provide information in the format described above inclusive of a
capital investment amount the firm is willing to commit. This scenario will
illustrate the impact a capital investment will have on pricing.

3. Attachment A - 3, allows firms to submit attractive alternate feeding concepts
that may be a good match for RU.

4. Define the nature of the costs, for which the University will be responsible with
each financial proposal.

5. State the firm's capability for enhancing the University's Dining Services
Operations, by identifying the goals and strategies implemented at one site (of a
similar size and nature as ours).

B. Financial Terms.

Capital Investment
Meal rates/prices
C. Snack Vending Operation (optional) proposed plan.
D. COBE Caf Dining Service Operation (optional) proposed plan.

225

RADFORD UNIVERSITY
ACCOUNTS PAYABLE



A. Financial Offer.






B. Financial Terms.

Capital Investment
Meal rates/prices

226
Financial and Operational Narrative
The COBE operation will be staffed by a single Chartwells employee Monday through Friday, 8:00am-5:00pm
during Radfords academic school year. Canteen will provide an extensive vending program to support the
needs of the building outside those hours, and during the summer months, providing a high-quality program to
our customers when it is needed.
Products will be provided by various retail shops on campus (ex. Wild Greens salads, Au Bon Pain soups,
sandwiches & wraps, Chick Fil A yogurt), and will be transported twice daily to maintain the freshest quality
items in the operation.
COBE Financial Expectations:
Customer Count Per Day: 125
Anticipated Check Average: $ 4.00
Sales Per Day: $ 500
Sales Per Week: $ 2,500
Labor Hours/Day (including prep): 15
Week Year
Sales $ 2,500 $ 75,000
Product Cost $ 913 $ 27,375
Labor Cost $ 862 $ 25,860
Overhead Exp $ 263 $ 7,875
Commissions to University $ 638 $19,125
Profit $ (175) $ (5,235)

Vending Sales $ 1,200 $ 62,400
Vending Expenses $ 810 $ 42,120
Vending Commissions to University $ 306 $ 15,912
Vending Profit $ 84 $ 4,368

Total Operational Sales $ 3,700 $ 137,400
Total Commissions to the School $ 944 $ 35,037
Total Operational Profit $ (91)
$
(867)

RADFORD UNIVERSITY
ACCOUNTS PAYABLE



A. Financial Offer.






B. Financial Terms.

Capital Investment
Meal rates/prices

227

XII. ATTACHMENTS:
Attachment A-1 ......................................... Radford University Dining Services Sales Data
Attachment A-2 .......................................... Chartwells Financial Current Contract Terms
Attachment A-3 .................................................................... Financial Response Format
Attachment B ............................................................................ Contractors Data Sheet
Attachment C ........................................................................... Standard Contract Form
Attachment D .............. Radford University Fixed Asset Inventory by Org Dining Services
Attachment E ........................................................... Current Classified Employee Listing
Attachment F ..................................................................... RU Dining Services Brochure
Attachment G ............................................ RU Parking and Traffic Rules and Regulations
Attachment H..Beverage Contract Pricing
Attachment I ................................................................................... SWaM Participation
Attachment J .......................................................................... Snack Machine Inventory
Attachment K ................................................ Current Dining Operations Hours Summary

228

RFPR12-006-AttachmentA3
FINANCIALRESPONSEFORMAT
(COMPLETEANDRETURNWITHPROPOSAL)

PART 1: PROPOSED FINANCIAL OFFER WITHOUT CAPITAL INVESTMENT:

The rates proposed shall be for the first year of the contract.

Meal Plans.
(Note: Please submit a proposal with a meal plan configuration that coincides with the
program currently offered at Radford University as outlined in the Background, Section
II.C of the RFP. Any alternate plans will be accepted in the form of an alternate offer).

A. Price per participant (regular academic year):

Description Weekly Contract Rate
1. Boarding Flex Plan
($512 Flex Dollars Plus 30 Vending Dollars)
$
2. Boarding 19 Plus Meal Plan
(Plus 150 Food Dollars)
$
$
4. Off Campus
90 Meal Plan
$
5. Off Campus
65 Meal Plan
$
6. Off Campus Flex Jr. Meal Plan
($295 Flex Dollars)
$

Notes:
F. 1) The meal equivalency in the retail operation shall include a full meal concept
(entre, beverage, side) for one meal exchange at each concept area of any retail
operation.

G. 2) The meal plan can only be used by the cardholder. Cardholders may feed guests
using Food Dollars and Flex Dollars.

3) All meal days will include three meal designations: breakfast, lunch/brunch, dinner.

B. Door Rates:

Meal Dalton Dining New River Grille
Breakfast $ $
Brunch $ $
Lunch $ $
Dinner $ $

229

C. Flex and Cash Equivalency Rates:

Meal

Flex Rates
Cash Equivalents (90, 65
and Faculty/Staff Meal Plans
Breakfast $ $
Brunch $ $
Lunch $ $
Dinner $ $

D. Conferences and Events:

Daily Rate $

Note:
For this example, the rate should be based on a 100-person conference for 5 days, 3 meals each
day. Alternate rates, based on attendance, length of stay, etc. can be submitted in an alternate
offer.

E. Commission Guarantee:

The Contractor will pay commission of ____ percent (___%) of gross sales, on all
operations (including cash, meal plans, RU Express, concessions and catering). A minimum
commission of $ , shall be guaranteed by the Contractor.

230

PART 2: PROPOSED FINANCIAL OFFER WITH CAPITAL INVESTMENT:

The rates proposed shall be for the first year of the contract.

Meal Plans.
(Note: Please submit a proposal with a meal plan configuration that coincides with the
program currently offered at Radford University as outlined in the Background, Section
II.C of the RFP. Any alternate plans will be accepted in the form of an alternate offer).

A. Price per participant (regular academic year):

Description Weekly Contract Rate
1. Boarding Flex Plan
($512 Flex Dollars Plus 30 Vending Dollars)
$
$
$
4. Off Campus
90 Meal Plan
$
5. Off Campus
65 Meal Plan
$
6. Off Campus Flex Jr. Meal Plan
($295 Flex Dollars)
$

Notes:
H. 1) The meal equivalency in the retail operation shall include a full meal concept
(entre, beverage, side) for one meal exchange at each concept area of any retail
operation.

I. 2) The meal plan can only be used by the cardholder. Cardholders may feed guests
using Food Dollars and Flex Dollars.

3) All meal days will include three meal designations: breakfast, lunch/brunch, dinner.

B. Door Rates:

Meal Dalton Dining New River Grille
Breakfast $ $
Brunch $ $
Lunch $ $
Dinner $ $

C. Flex and Cash Equivalency Rates:

Meal

Flex Rates
Cash Equivalents (90, 65
and Faculty/Staff Meal Plans
Breakfast $ $
Brunch $ $
Lunch $ $
Dinner $ $

231

D. Conferences and Events:

Daily Rate $

Note:
For this example, the rate should be based on a 100-person conference for 5 days, 3 meals each
day. Alternate rates, based on attendance, length of stay, etc. can be submitted in an alternate
offer.

E. Commission Guarantee:

The Contractor will pay commission of ____ percent (___%) of gross sales, on all
operations (including cash, meal plans, RU Express, concessions and catering). A minimum
commission of $ , shall be guaranteed by the Contractor.

J. Capital Contribution:

The Contractor shall contribute $ to the University, upon the signing of this
Agreement. In addition, the Contractor will make subsequent contributions annually in a
guaranteed amount of no less than $ for each year of the contract. The
payment shall be made on August 1 of each contract year.

232
233
234

PART 3: ALTERNATIVE MEAL PLANS:

Alternative meal plans may be suggested with a corresponding financial offer.

Radford University Proposal Meal Plans
Resident Students
19 Plus
19 meals per week plus 150 Food Dollars
This plan offers the greatest value and opportunity as you enjoy 19 meals a week in our all-you-care-to-eat
facilities: Dalton Dining Center as well as at the New River Grill House at lunch. You also receive 150 Food
Dollars to spend in any of our other retail locations or vending machines. Students can use only one meal per
meal period. Weekly meal balances are reset each Saturday and unused meals from the week before do not
carry over.

15 Plus
15 meals per week plus 150 Food Dollars
This plan is perfect for the student looking to eat about 2 meals a day on our 15 meals a week plan in our
all-you-care-to-eat facilities: Dalton Dining Center as well as at the New River Grill House at lunch. You also
receive 150 Food Dollars to spend in any of our other retail locations. Students can use only one meal per meal
period. Weekly meal balances are reset each Saturday and unused meals from the week before do not carry
over.

RU Flex
512 Flex Dollars & 30 Vending Dollars for the semester
With this plan you will receive 512 Flex Dollars per semester to spend in any of our retail locations and receive
a 50% discount off your total purchase. Your Flex Dollars may also be spent in our all-you-care-to-eat dining
facilities: Dalton Dining Center as well as at the New River Grill House with up to a 70% discount off the door
rates at Dalton or the New River Grill House at lunch. You also receive 30 Vending Dollars per semester that
can be used in the Pepsi and snack machines around campus.
235
Commuter & Off Campus Students and Faculty & Staff
RU Flexible Plans
NEW! Select 2 Meal Plan
Select two options from your choice of Block Meals, Flex Dollar and Food Dollars
Offering the ultimate in flexibility! With this plan, you create a plan that works perfectly with your campus life
style. Want a lot of meals and little flex or all Food and Flex Dollars? You can create a plan that meets your
needs. When selecting this plan, simply select TWO options (one per column) from either the Block Meals,
Flex Dollars or Food Dollars choices.
Block Meals Flex Dollars Food Dollars
Only at Dalton or NVGH Lunch Retail Venues ONLY Any Campus Dining Venue
0 $0 $0
30 $50 $50
60 $100 $100
90 $150 $200
120 $200 $300
Please Note:
Flex Dollars cannot be added to this plan. Food Dollars with a Bonus can be added to this plan at any
time.
As many block meals as you wish can be used at one time
When selecting Food Dollars, you will receive Bonus Food Dollars up to 20% depending on the value
you select. 50=5%, 100=5%, 200=15%, 300=20%.
Unused Block meals and Food Dollars will carry over from fall to spring as long as another plan is
purchased. Unused Flex Dollars expire at the end of the semester.
Flex Junior
295 Flex Dollars
This plan provides students with 295 Flex Dollars per semester that can be used in any dining location on
campus. You will receive a 50% discount on retail purchases (including the New River Grille House for Dinner)
and up to a 70% discount off the door rates at Dalton or the New River Grill House at lunch.
Faculty & Staff 25 Meals
25 meals, meals NEVER expire
Enjoy saving time, money and your parking space by eating on campus with our 25 meal Faculty & Staff meal
plan. You can frequent Dalton Dining Center or New River Grill House (lunch service) and well have your table
waiting!
236
Summer Meal Plans
We believe that Summer Meal Plans should provide students with the same flexibility and options as the regular
school year. Our meal plans for summer will create excitement and improve participation by providing students
with greater options for their plan.
Summer Block
Summer Block 25 plus $50 Food Dollars
Students will have 25 meals for their use at Dalton Dining Hall when the Dining Hall is open for summer
conference business or they can trade that meal for $7.00 in cash equivalency at any of our retail facilities
open during the summer. In addition to the meals options, each meal plan will come with an additional $50
Food Dollars to maximize student variety and options when dining on campus.
237

RFPR12-006
AttachmentI

SWaM Participation
PARTICIPATION BY SMALL BUSINESSES ( SB), BUSINESSES OWNED BY WOMEN (WB),
BUSINESSES OWNED BY MINORITIES (MB)
This appendix should only be completed by firms that are not DMBE certified small
businesses.
Offeror certifies that it will involve Small Businesses, Women-Owned Businesses, and/or Minority-
Owned Businesses (SWAM) in the performance of this contract either as part of a joint venture, as a
partnership, as subcontractors or as suppliers.
List the names of the SWAM Businesses your firm intends to use and identify the direct role of these
firms in the performance of the contract. State whether the firm is a Small Business (SB), Women-
Owned Business (WB), or Minority-Owned (MB).
Name of Business SB, WB, MB Role in Contract

Commitment for utilization of DMBE SWAM Businesses:
_______% of total contract amount that will be performed by DMBE certified SWAM businesses.
Identify the individual responsible for submitting SWAM reporting information to
Radford University:
Name Printed:
Email:
Phone:
Offeror understands and acknowledges that the percentages stated above represent a contractual
commitment by the Offeror. Failure to achieve the percentage commitment will be considered a
breach of contract and may result in contract default.
Vendor Number VendorName PrimaryContact Email Phone URL Address City State Zip Code MinorityIndicator Certification Expiration Nomination Code CategoryName CategoryCode SumOfGross Purchases
0000954056 MAYORGACOFFEE LLC Lorena Herrada Lorena@mayorgacoffee.com 301-315-8093ext. 102 www.mayorgacoffee.com 15151SOUTHLAWN LANE ROCKVILLE MD 20850 MOH G Beverage, Coffee 0101 $5,148,956.11
0000914236 TNT FOODSERVICE EricThomas ethomas@ttfoodservice.com 312-666-7215 www.ttfoodservice.com 2046WestLakeSt. Chicago IL 60612 MOA Distributor, Food 0501
0000924971 SHAVERFOODS MARK KAMOLSIRI n/a 479-442-6340Ext.308 www.shaverfoods.com 1419S BEECHWOOD AVE FAYETTEVILLE AR 72701 SBE
0000635892 OLE TYME PRODUCE Joan Daleo jdaleo@oletyme.com 314-436-5010 www.oletyme.com 92-94PRODUCE ROW SAINT LOUIS MO 63102 MWO P ProduceSupplier 1301 $6,221,582.44
0000955047 PANACHE CREATIVE CUISINE n/a fabfood@panachecuisine.com 410.760.4800 www.panachecuisine.com 35017th StreetSuite100 BALTIMORE MD
0000334146 BALTON CORPORATION Sheri Wilson swilson@baltoncorp.com 773-933-7927 www.baltoncorp.com 8014-8020SouthChicagoAve Chicago IL 60617
0000587154 MIL-RAY FOODS Mildred Raymond MILRAYFOOD@AOL.COM 609-567-8899 WWW.MILRAYFOOD.COM 151WHITE CEDARDRIVE SICKLERVILLE NJ 08081
0000950732 SAVILLE PRODUCE AND PROCESSING MikeDellaRipa MDellaRipa@WEBPSP.COM 757.329.5145 www.savilleproduce.com 8400Sanford Drive RICHMOND VA 23228
0000526214 IPSWICH SHELLFISH MikeHenninger mikeh@ipswichshellfish.com 704-564-9162 www.ipswichshellfish.com 8Hayward Street IPSWICH MA 01938
0000413980 CRISTINAFOODS CesarDovalina info@cristinafoodsinc.com (312) 829-0360 www.cristinafoodsinc.com 1056WLAKEST CHICAGO IL 60607 MOH P ProduceSupplier 1301 $8,547,919.81
0000325486 K WCONSTRUCTION James H. Kelley jhk@k-wconst.com 512-353-5900 www.k-wconst.com 350BARNES DRIVE SUITE109 SAN MARCOS TX 78666 MWO P Design and Build,Contractors 7301 $5,724,530.49
0000457936 FRENCH BREAD FACTORY LilyCastillo lily@thefrenchbreadfactory.com 703-761-4070 www.thefrenchbreadfactory.com 44225MercureCircle Sterling VA 20166
0000940511 AUNT MILLIES BAKERIES JUDY SIEGEL CustomerService@AuntMillies.com 1800995-8245 www.auntmillies.com 350Pearl St FortWayne IN 46802
238

Acknowledged:
By (Signature): ____________________________ Name (Printed): ______________________
Title: ___________________________________ Email: _______________________________
Note: Small, Minority and/or Women-Owned business subcontractors are required to
become certified and maintain certification through the Virginia Department of Minority
Business Enterprise (DMBE- www.dmbe.virginia.gov to fulfill the Offerors commitment for
utilization.
239
In keeping with Compass Groups sustainability efforts and
green initiative, your proposal is printed double-sided on
Mohawk 100% recycled paper, which is manufactured entirely
with Green-e certified wind-generated electricity.
Chartwells USA
www.chartwellshighereducation.com
100%
Cert no. SW-COC-668

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