Private Institutions: Draft Food Service Management Contracts

The parties in a food service contract are the institution purchasing the food and its management company. An institution and management company enter food service contract negotiations after the institution has selected a management company through the RFP process.

Personnel involved in contract formation should understand the institution’s commitment to values-based procurement and recognize values-based procurement as a priority in contract drafting. These personnel are essential for negotiation because they will likely have the greatest understanding of the institution’s food operations, food purchasing guidelines, and values-based commitments. Institution personnel involved in contract negotiation may include:

• Dining/food operations director;
• Personnel involved with procurement/purchasing, including food service managers, chefs, and procurement officers;
• Other members of the values-based procurement team, such as DEI personnel, Sustainability Office members, other involved faculty or employees;
• Executive leadership committed to values-based procurement, such as the CEO, CFO, President, Dean/Provost, etc.