Kent State University hereby requests proposals from appropriate food vendors that can provide sales opportunities for commodity products. In addition to fresh, frozen and/or dry products for one time (opportunity and/or “hot buys”) from manufacturers. Culinary services will then redistribute the above-named products to various campus locations at a discounted price. Evaluation Criteria: Quality of Product and ServiceAbility to provide and ship samples. Ability to provide item/product labels, including caloric information and allergens of products. Ability to provide reason(s) for the discounted or overstocked item being sold. Ability to provide proper storage records of products. Ability to provide product expiration dates and manufactured dates. Cost and Value: Ability to provide cost savings of 10% or greater on commodity pricing compared from a broadliner vendor. Ability to ship product and pallets to a campus destination under proper storage. Ability to negotiate quantity of purchase and/or number of shipments. Customer Service: Ability to have a dedicated support team and sales team available.
