Institution and FSMC Orientation Factsheet Template

[Values-Based Vendor]: Factsheet for Vendors

[Address]

[Website]

Email: [Email] | Phone: [Phone]

[Institution] is [enter short description of institutional mission or purpose]. A commitment to increasing purchases of [insert values identified in food purchasing guidelines] food is a key component of [Institution’s strategic plan or its other commitments, vision, or identity]. Through its food purchasing, [Institution] seeks to foster existing relationship and develop new relationships with [insert short description of vendor preferences if relevant].

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Examples of common strategic plans and commitments include:

• [Institution’s] mission/vision/identity statement;
• [Management Company’s] mission/vision/identity statement;
• Food Purchasing Guidelines
• Food Safety Plan;
• Health & Nutrition Plan;
• Sustainability Plan;
• Climate Action Plan;
• Corporate Social Responsibility (CSR) or Environmental, Social, and Corporate Governance (ESG) Plan;
• Diversity, Equity, and Inclusion (DEI) Plan and/or commitments; or
• Membership and/or involvement in programs that encourage values-based procurement or partnerships with values-based organizations.

Examples of vendor preferences include, but are not limited to:

• Local vendors;
• Small and mid-sized vendors;
• Beginning vendors;
• Diverse vendors (BIPOC; MWBE; LGBTQIA+);
• Historically underserved producers (i.e. socially-disadvantaged; veteran; beginning; reduced resource);
• Culturally significant producers; or
• Vendors with particular certifications.

[Institution’s Food Service/Dining Operations]: Program Spotlight

[Institution’s] food operations are [self-operated; managed by Management Company]. [Institution] serves [insert short description of population served by various food operations, frequency, and type of meals]. [Insert notable details about population/frequency/meal types]. [Institution’s Food Purchasing Guidelines] set the preferences and requirements for food purchasing and are available [on a website, attached to these orientation materials, or upon request].

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Notable details may include but are not limited to:

• Age range of population served
• Food preparation requirements or restrictions (g., Kosher; Halal)
• Regular fluctuations in population served (g., higher education institution with decreased population Thursday-Sunday; institution with a set hybrid/remote calendar; education institution’s weekly and academic calendar; entertainment institution with event-based purchasing)
• Serving specific meals (g., breakfast, lunch, dinner, snack, or a particular combination of these)

Working with [Institution], vendors can expect [insert benefits, advantages].

[Institution’s] top products purchased include:

• [Insert list of top products purchased]

[Institution] seeks to purchase from:

• [Insert list of vendor preferences]

[Institution’s Food Service/Dining Operations]: Key Administrative and Logistics Information

Vendor Eligibility: In order to sell to [Institution], vendors must complete [if self-operated, insert key requirements from the Institution’s approval process; if through a management company, insert certification requirements from Institution’s Management Company]. [If additional information about vendor eligibility and certification is available online, include the link.] If you have any questions about becoming an approved vendor, contact [Designated Contact] at [email; phone].

Kitchen/Food Preparation Capacity:
[Institution] has [insert details about kitchen capacity including storage and prep space]. [Flag any particular limitations or preferences related to kitchen/food preparation capacity.]

Ordering Preferences:
[Institution] purchases food to serve a total population of [insert total population served; include additional details about purchasing volume]. Orders are regularly placed [insert ordering frequency].

 Delivery Preferences:
[Institution] prefers food deliveries on [insert day(s)] from [insert time range]. Deliveries will be made to [insert address for delivery location and any special instructions or notes].

Payment Processes:
[Institution] requires [insert documents needed for processing payments]. Payments will be made [insert payment schedule].

Contact Us!

Interested in selling to [Institution]? Contact [insert Designated Contact], [insert title/role], to discuss any questions you may have and learn about next steps to begin selling to [Institution].

[Designated Contact] is available at: [email]; [phone number].