"Explore the detailed timeline of outsourcing food services in Roanoke City Public Schools, from issuing requests for proposals to vendor selection and contract negotiation. The selected vendor aims to provide cost-effective, nutritionally sound meals while offering additional food services like catering and promoting nutritional awareness."
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Presentation Transcript
Overview of Outsourcing Food Services Roanoke City Public Schools September 8, 2015 September 8, 2015 Public Hearing Public Hearing 1
Overview of Outsourcing Food Services February 10, 2015 At the School Board meeting, the Board approved the Administration's request to issue a Request for Proposal for Food Services for the 2015-16 school year. February 11, 2015 RCPS released Request for Proposal 2881 for Food Service Operations and Management Services. February 25, 2015 Mandatory pre-proposal meeting held and representatives from three national vendors attended the meeting: Aramark Education, Chartwells/Thompson Hospitality and SodexoMagic. 2
Overview of Outsourcing Food Services April 13, 2015 In response to the RFP, three vendors submitted proposals to RCPS: Aramark Education, Chartwells/Thompson Hospitality and SodexoMagic. A committee was appointed to review the proposals. The committee was comprised of Mr. Steve Barnett, Assistant Superintendent for Operations; Kathleen Jackson, Acting Chief Financial Officer; Tom Powers, Director of Food Services; Ellen Craddock, Assistant Director of Food Services; and Archie Freeman, Principal of William Fleming High School. April 28, 2015 Three vendors were invited to provide a brief presentation and answer questions from Board members during the April School Board Workshop. The presentations and question and answer sessions were part of the Board s information gathering process. May 6, 2015 Selection committee completed review of the proposals. 3
Overview of Outsourcing Food Services June 30, 2015 At the School Board Special Meeting, the Board approved the Administration s recommendation to begin negotiations for food services operations and management services. September 2, 2015 Meeting with vendor selected to begin negotiations. October 15, 2015 First draft of contract to be completed. December 11, 2015 Final draft of contract to be negotiated. December 12, 2015 Final draft of contract presented to School Board. 4
Overview of Outsourcing Food Services The selected Vendor shall conduct Food Services in a manner which best achieves the following objectives: To provide appealing and nutritionally-sound school lunches, school breakfasts and a-la-carte programs in the most cost-effective manner possible while ensuring consistency throughout the Division. To provide additional food service, including but not limited to, the summer feeding program, satellite feeding, fresh fruit and vegetable programs and catering services such as banquets, parties, and refreshments for meetings as requested by the School Division. The School Division or requesting organization will be billed for the actual cost of food, supplies, and labor, and the Vendor s overhead and administrative expenses if applicable to providing such service. To promote nutritional awareness whenever the food service can interface with the school programs. 5
Overview of Outsourcing Food Services Maintain or increase participation at fiscal 2014 levels in all schools by maintaining food at the service point, by upgrading equipment and facilities as appropriate, by seeking student and parent input, by successful menu variation and planning, by enhanced marketing techniques and by a strong emphasis on public relations. Provide a management staff and structure offering adequate assistance and focus to accomplish continuous improvement in the school food program as measured by participation, and regarded by students, staff and the public as offering high quality and value. Establish a formal structure to routinely and continuously gather input from food service employees to ensure the most effective and efficient operation possible. Establish a formal structure to routinely and continuously gather input from students, staff and the public about food services. 6
Overview of Outsourcing Food Services Guarantee the school lunch program is self-sufficient and does not require any subsidy from regular school funds. Provide a financial reporting system that meets all federal and state requirements and provide monthly operating statements and information regarding Food Services to appropriate district personnel. Establish and conduct management and staff training programs to ensure consistent quality control in production and service. Develop a plan for retaining current/appropriate district personnel, providing competitive wages, comparable hours and benefits, with training to promote opportunities for growth and promotion. Develop a plan to work with current local vendors and food service suppliers, if food quality meets nutritional standards. 7
