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Developing Proposal Specs
The key to a successful partnership between you and your service provider is a clearly defined contract. This starts with a thorough Request for Proposal (RFP). Although the preparation of the RFP can seem overwhelming, advanced planning will allow you to clearly articulate your needs so that the service provider may propose the exact programs and pricing you want.
A sample Food or Commissary RFP is available from ARAMARK to help you develop your own specifications.
ARAMARK has created a comprehensive Guide to Contracting manual that will help you:
- Create a work plan that insures you will meet all of your objectives
- Develop specifications that reflect the needs of every department in your Facility
- Control Contractor responses so they can be efficiently and fairly compared
- Obtain creative alternative options you may not have thought of previously
Defined Portions
Proposal Specifications should require that menus include a complete and clearly defined list of food items and portions. Download the Poorly Defined Portion Sizes vs. Well Defined Portion Sizes toolkit from our Guide to Contracting manual.
Responsibilities
Some food service responsibilities are more cost-effective when handled by your facility and not assigned to a contractor. Download the Assigning Responsibilities worksheet from our Guide to Contracting manual.
Request “Guide to Contracting”
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