Food and Catering Services

Minnesota campus seeks a food service partner to provide diverse, nutritious, and innovative catering solutions, including specialized dietary options.

Comply with Minnesota State Terms and Conditions
Disclose any conflicts of interest
Provide year-round food service and catering during academic year and limited services over school breaks and summer
Provide a proposed menu for breakfast and lunch with portion sizes and pricing
Provide proposed fee structure including management fees, any subsidy billed to the College, and expected inflationary costs
Provide a catering menu with pricing that includes samples for special diet menus, cold box lunches, and a weekly menu with salad bar options
Explain organization of catering with respect to selling, planning, and executing events on campus
Handle allergen labeling and disclosure at the point of service
Describe sourcing approach (local, regional, national suppliers)
Propose frequency of rotating menu items and how feedback is gathered
Describe experience managing food service with cultural or ethnic food programming
Describe experience managing food service during low-traffic periods
Provide daily, weekly, and monthly cleaning procedures
Provide food service certifications and most recent food and beverage inspection
Provide copies of Material Safety Data Sheets relevant to the proposal
Describe current sustainability practices (packaging, energy use, food waste, and recycling)
Describe formal food waste or donation program
Measure and report on energy conservation efforts
Track waste and use data to adjust purchasing and menu planning
Partner with on-campus groups to address food insecurity among students
Describe workplan for innovative programs or efforts aimed at reducing food insecurity
Measure and report on programs aimed at reducing food insecurity
Partner with campus-based efforts related to reducing food insecurity
Describe ERP or accounting system used to track revenues and expenses
Provide detailed sales and expense data and statistics
Describe accessibility for internet and web connectivity for food service operations
Describe company procedure for protecting cardholder data (PCI DSS compliance)
Use P2PE technology for credit card terminals or POS systems
Provide Attestation of Compliance (AoC) for credit card provider
Provide a sample of monthly reporting package
Offer student-facing technology (mobile ordering, loyalty programs)
Explain how health department findings or food safety incidents are handled
Submit a flat annual fee, facility lease, or percentage of gross sales commission or discounts to the college
Comply with workforce certification requirements for contracts over $100,000 (if applicable)
Comply with equal pay certification requirements for contracts over $500,000 (if applicable)
Submit an ACORD Certificate of Insurance
Maintain Workers' Compensation Insurance
Maintain Commercial General Liability insurance with $2,000,000 per occurrence and annual aggregate
Maintain Commercial Automobile Liability insurance with $2,000,000 CSL
Name Board of Trustees of the Minnesota State Colleges and Universities, College or University, State of Minnesota, officers, and employees as additional insureds
Provide all Federal, State, and local licenses required for food service operation
Maintain college-owned equipment and facilities in good condition
Secure approval of local health department and other governmental agencies
Responsible for daily and ongoing cleaning of food service equipment
Keep dining area tables clean and cleared during operating hours
Collect and properly dispose of refuse from food preparation and dining area daily
Clean preparation, kitchen, serving, and payment areas daily
Clean microwaves and condiment stands daily
Set up catered events within one hour prior to scheduled function
Clean up catered events within one hour after scheduled function
Furnish copies of Safety Data Sheets to Physical Plant Director/Environmental Health and Safety Officer
Provide information on environmentally friendly operational expectations
Actively practice energy conservation
Forbidden to use products that may result in the release of Chlorofluorocarbons (CFC's)
Actively participate in recycling of glass, plastic, and metal products
Collect proceeds of all sales and services
Provide monthly sales and cash count reports
Provide daily sales register tapes and daily cash counts upon request
Accept all major debit/credit cards, cash, and checks
Establish security procedures to protect cardholder data and comply with PCI DSS
Obtain own internet services not connected to the college's network

$1,500,000 – $4,500,000

RFP Open: March 25th, 2026

Pre-award vendor conference scheduling deadline: April 10th, 2026

Contract negotiation/signing deadline: May 15th, 2026

RFP Close: April 20th, 2026

Contract effective date: June 1st, 2026

Last Day of Summer Session 2026: August 14th, 2026

Fall Semester 2026 starts: August 24th, 2026

Last Day of Semester/Grading Day 2026: December 18th, 2026

First Day of Spring Semester 2027: January 11th, 2027

Last Day of Semester/Grading Day 2027: May 14th, 2027

First Day of Summer Session 2027: May 24th, 2027

Last Day of Summer Session 2027: August 13th, 2027

First Day of Fall 2027: August 23rd, 2027

Base contract end date: May 31st, 2029

St. Cloud Technical and Community College

Organization overview and procurement intelligence available on paid plans.

A government authority in Minnesota is seeking an enthusiastic and creative food service provider to deliver comprehensive food and catering services tailored to campus dining needs. The goal is to form a mutually beneficial partnership focused on developing and implementing unique, innovative solutions for diverse dietary requirements.

Service requirements include providing nutritionally balanced daily specials, a variety of hot grilled and non-grilled luncheon selections, low-fat and healthy options featuring fresh fruits and vegetables, and a range of deli sandwiches along with other pre-prepared 'eat on the run' items. Providers must also offer seasonal foods and beverages such as ice cream and hot chocolate, and be equipped to accommodate dietary preferences and restrictions including vegan, vegetarian, gluten free, dairy free, and allergen free options.

The selected vendor will be responsible for ensuring food quality, menu variety, and attention to nutrition and special dietary accommodations, reflecting a strong commitment to customer satisfaction and campus wellness.

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