1. Food Service Management Companies ARTs Conference, August 13, 2014 Department of Education Division of Program Support Bureau of Nutrition Programs and Services Kathryn GM Hodges, Program Specialist IV

2. If I decide to outsource my food service, what do I need to know? What will be my responsibilities?

3. CFR 7 Part 210.16 General Responsibilities Maintain contract documents Retain signature authority on all aspects of FS operations Monitor meal service to ensure compliance Review monthly invoices for allowable costs Review monthly invoices for discounts, rebates, credits Approve a la carte items Monitor USDA Commodity foods Monitor inventory Maintain health inspections for on-site facilities

4. General Responsibilities continued Monitor health inspections for off-site facilities Review promotion activities for student participation Create, maintain, participate in advisory committee Verify FSMC criminal records checks Review annual breakout of costs Assure that FSMC is adhering to the meal pattern and requirements Monitor food purchases Process renewal option before existing contract document expires

5. General Responsibilities continued Retain responsibility for Free and Reduced Price School Meals Family applications determinations Ensure FS operation is in conformance with SFAs Agreement with the State Agency Retain control of FS account and overall financial responsibility Provide detailed specifications for each food component Establish all meal prices

6. And, last, but not least, Assure that all discounts, rebates, credits earned by the FSMC on purchases made on the behalf of the SAU are returned to the SAU’s non-profit food service account.

7. So, you’ve made the decision to outsource your food service. Now What!?!

8. Request for Proposal or Invitation to Bid Following good procurement practices: Plan Write Specs Advertise Award Manage This is where you would Write your Specifications: Request for Proposal (RFP) Competitive Negotiation Invitation to Bid (ITB) Competitive Sealed Bids

9. Request for Proposal Method generally used Vendors submit a complete proposal, following RFP guidance Each proposal will be evaluated by a committee against identified criteria with assigned weights, such as budget, experience, financial condition, personnel management, etc.

10. Invitation to Bid Vendors bid on exact specifications established by SAU Vendors provide their best price, via a concealed bid process SAUs will open all sealed bids at the same meeting and choose the vendor with the lowest bid No other evaluation of the bid will be made.

11. Open and Free Competition Procurement procedures must NOT restrict or eliminate competition. Examples of restrictions include: o Unreasonable restrictions o Noncompetitive Practices o Conflicts of Interest o Inappropriate Practices o Insufficient Time o Geographic Preferences

12. Advertise In Newspapers On Website Send Notice to Contractors currently in State

13. What to Keep on File RFP/ITB Advertisement (where posted/where sent/when closed) List of Vendors who Responded All proposals/bids submitted by vendors Scoring Information Justification for Chosen Vendor Final Contract Document and Attachments Subsequent Renewal Documents

14. It is VERY important to note that any vendor that assists the SAU in preparing the RFP/ITB will be banned from the bidding process. If the SAU awards a contract to such a vendor, the SAU will lose the opportunity to participate in the USDA Meals Program.

15. Contract Document Each contract is good for only one year, with up to four one-year renewal options The State Agency must review the contract document, or renewals, BEFORE they are signed by the contracting parties Each renewal option must be approved by the State Agency BEFORE the current contract/renewal expires

16. It is the responsibility of the SAU to prepare all contract documents, including RFP, ITB, original contract and renewals.

17. The State Agency has templates for SAUs to use in the bid and contracting process. (Until we get them posted on the website, contact me for templates.

18. Contact Information If you should have any questions, please contact: Cheri White at Cheri.White@doe.nh.gov; (603) 271-3860Cheri.White@doe.nh.gov or Kathryn GM Hodges at Kathryn.Hodges@doe.nh.gov; (603) 271-3861Kathryn.Hodges@doe.nh.gov