What is a dining RFP?
A dining RFP (request for proposals) is a formal process through which the University invites qualified dining companies to submit proposals detailing how they would operate campus dining services. The goal is to evaluate all available options and select the partner that best aligns with campus priorities for quality, value and innovation.
How does the RFP process work?
- The University issues the RFP outlining expectations and requirements.
- Qualified dining companies submit detailed proposals.
- Review and evaluation of each proposal.
- Selected finalists present their concepts and operational plans.
- Site visits and reference checks are conducted.
- A provisional award is issued to the selected provider.
- Commencement of operations under the new contract.
Why is ßÙßÇÂþ» issuing a Dining RFP now?
Dining contracts are periodically reviewed to ensure the University continues to receive the highest-quality food, service and overall value. The current contract term ends on May 31, 2026. This RFP provides an opportunity to explore programs, culinary innovations, technologies and sustainability practices from potential dining partners.
Does this mean the current dining provider is leaving?
Not necessarily. The current provider — ßÙßÇÂþ» Dining Services (BUDS),
operated by Sodexo — may choose to submit a proposal to continue serving the campus.
The RFP process is open and competitive, allowing both the current provider and other
qualified dining companies to submit proposals for consideration.
How are students involved in the dining RFP process?
Student input is an essential component of the dining RFP process. Over the past year, students have provided feedback through 18 focus groups, a campus-wide survey with more than 1,700 responses and meetings with the Student Culinary Council, Student Association, residential area leaders, student organizations, student leaders and other key stakeholders.
Student representatives also serve in an advisory capacity throughout various stages of the evaluation and review process.
How was student feedback used in developing the dining RFP?
Feedback from surveys, focus groups and student advisory meetings was directly incorporated into the dining RFP. Student input helped shape priorities and guide expectations for the future dining program.
What were the key priorities identified by students?
Students emphasized several important priorities for the future of campus dining, including:
- A more flexible and affordable meal plan structure that maintains to-go options
- Expanded cultural and dietary inclusivity, with enhanced kosher, halal, vegan, vegetarian and allergen-friendly offerings
- Healthier and more varied late-night dining options, featuring globally inspired menus
- Improved technology, including faster checkout systems and enhanced mobile ordering with multiple payment methods
- Elevated catering and event services for student organizations and campus events
- Extended and better-aligned operating hours, including later service and expanded options at satellite campuses
- Stronger sustainability practices across dining operations
- Ongoing student engagement in dining program development and decision-making
- Clear accountability for maintaining health and safety standards
What qualities is the University looking for in a dining provider?
The University seeks a dining partner that demonstrates excellence and innovation in the following areas:
- Meal plan innovation
- Cultural and dietary responsiveness
- Forward-thinking sustainability efforts
- Attention to nutrition and wellness
- Technology integration
- Student engagement and collaboration
- Comprehensive catering and event services
Will meal plans change because of the RFP?
Meal plan surveys with more than 1,700 responses, along with various focus groups, have provided valuable insight into campus preferences and the desire for meal plan innovation. No immediate changes are planned. Current meal plan structures will remain in place for the duration of the existing contract and through the first year of the new contract. This allows for proper planning and rollout of any updates. Any future adjustments will be reviewed and communicated in advance, with a focus on maintaining affordability, flexibility and quality for the campus community.
What factors are used to select the winning proposal?
Proposals are evaluated based on multiple criteria, including but not limited to:
Overall quality and fit
- Alignment with University values and priorities
- Strength of partnership and collaboration approach
- Capacity for innovation and adaptability
Meal program and culinary excellence
- Menu quality, variety and nutritional balance
- Culinary authenticity and responsible sourcing practices
- Responsiveness to cultural and religious dietary needs
- Commitment to sustainability, wellness and marketing initiatives
- Integration with the University’s academic and community programs
- Effective use of technology to enhance service and efficiency
Management and staffing
- Experience and leadership of the management team
- Staffing structure and campus-level support
- Use of regional and corporate expertise to support local operations
When will the decision be made, and what happens next?
The dining RFP process began more than two years ago and is now in its final stages.
Once a dining provider is selected and the contract is finalized, the University will
share details with the campus community. A final decision is expected by the end of
the spring 2026 semester.