Tools
SOP Template: Institution & FSMC
- Communication
- Implement
- Public & Private
- Self-Operated
- Vendors
Standard Operating Procedures for Managing Values-Based Procurement: Institution & Management Company
SOPs between the institution and the management company provide the basis for relationship building with values-based vendors, specify roles and responsibilities between parties and identify actions that will ensure successful fulfillment of food service contract requirements. SOPs should be marked by the date of creation or revision to contribute to institutional memory and create a clear record of practices and changes.
Keep In Mind:
Additional information about alternative language and how to complete each provision of this tool can be found on the relevant Implementation Stage in the Guide.
[Insert Date]
Standard Operating Procedures for Managing Values-Based Procurement: [Institution] & [Management Company]
1. [Institution] and [Management Company] will designate a primary contact to manage communication and values-based food purchasing:
[Institution Designated Contact]: [email]; [phone number]
[Management Company Designated Contact]: [email]; [phone number]
2. Designated Contacts will establish a regular check-in occurring every [insert time frame] to discuss purchasing, current values-based vendors, and ongoing needs and challenges. This check-in will also include updates regarding values-based vendors undergoing vendor certification and identification of potential new vendors that meet Institution’s Food Purchasing Guidelines. [Institution Designated Contact] will record and save notes from each check-in.
3. Every [insert time interval], [Management Company Designated Contact] will provide [Institution Designated Contact] with a report of values-based food purchasing including the following information:
- [Insert required metrics]
………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
Metrics may include but are not limited to:
- Type, dollar amount, and/or weight of values-based products qualifying under Institution’s Food Purchasing Guidelines
- Number and/or percentage of vendors that meet Institution’s vendor preferences/requirements in Institution’s Food Purchasing Guidelines
- Other metrics as listed in the food service contract and/or Institution’s Food Purchasing Guidelines
4. [Institution Designated Contact] will save each values-based food purchasing report. On an annual basis, [Institution Designated Contact] and [Management Company Designated Contact] will review the compiled reports to assess progress, trends, and ongoing challenges related to values-based procurement and [Institution’s] goals.