• Student Organizations and the Office of the President are exempt from the requirement to use Campus Dining for their catering needs, although they may opt to do so.
  • Beverage: The University has an exclusive beverage contract with G & J Pepsi Company. The contract has a final expiration of March 31, 2026.
  • Vending: The University has a separate contract with Kentucky Department for the Blind for snack vending.
  • Bookstore: The University has an exclusive contract with Follett. The current contract is valid through July 31, 2024 and is currently ready to bid.
  • Food Trucks: For certain Athletic and partner events, outside food trucks may provide concessions at the Thorobred Athletic Complex, William Exum Center and outdoor campus facilities.
  • Kitchens and servers of the University will not be used for catered events by outside parties. New facilities may or may not be added at the discretion of the University. Exceptions to this include those listed in 2.a. above.
  • The Contractor shall provide quality services as outlined in the Contract Documents, in accordance with the University's quality and performance standards, at locations mutually agreed to by both parties.

The University reserves the right during non-operating periods to utilize the food service and dining facilities for other purposes and the right to engage any other food service Contractor to provide food and beverages for events.

40.2.3 Staffing

  • Submit staffing schedules for Underwood Cafeteria, for one normal complete week of operation during the academic year using the guidelines in Attachment D (use Excel file provided for staffing worksheet). Also submit a weekly staffing plan for the first full week of the semester. Special attention needs to be made to weekends. Contractor shall also provide a representative staffing schedule for early arrival students.
  • Detail the payroll rates and benefit costs for all hourly and salaried employees for this operation. Indicate to whom this unit's manager will report.
  • Contractor must provide a plan to utilize stations to their capacity.
  • Contractor must provide a management oversight plan to ensure that a manager is observing the dining facility to look for potential issues (e.g., running out of food, cleanliness issues, etc.) so that these issues can be corrected immediately.
  • Offerors must describe how they will ensure proper preparation for busy periods to ensure minimal wait times for customer and ensure that they will not run out of food items during peak periods.