Evaluating a food services vendor
1983
Stein, Richard M.
Procedures for evaluating a food service management company are given. The first step is to talk with other users of food service management companies to secure recommendations. Then invite food service and vending companies; evaluate them and have them examine the operations. Dispense specifications to all bidders and state whether the operation is to be on a management fee or a profit and loss basis. State the company's basic objectives with respect to financial and operational responsibilities. After the initial contact and specifications are distributed wait for the food service management companies to make the next move (usually an on-site survey). Provide additional information as needed. Collect all data and review all proposals. Evaluate carefully the operator's proposed plan of action, including improvements, recommendations, and changes. Other possible issues (e.g., who purchases equipment) are discussed. Make careful comparisons and consider all alternatives. (kbc)
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