Spreadsheet: 0307b4df-f7a2-4664-819f-ad908c8f236e
Sheet: Sample Non-Price Criteria 

Sample Non-Price Criteria for Evaluation of Proposals
(Insert Desired Evaluation Criteria on Point Calculator Sheet)
District Manager Support
 | Location of District Manager (in-state or out-of-state)
 | Experience managing K-12 school districts
 | Experience staffing K-12 food service programs
 | Professional development provided for district manager
 | Knowledge and ability to work with union employees
 | Knowledge and ability to understand and honor collective bargaining agreements
 | Level of support and guidance provided to on-site manager
 | Level of support and guidance received from upper level management
Employee Training and Development
 | Training program for foodservice employees
 | Examples of training materials used for foodservice employees
 | Food safety and sanitation training/Hazard Analysis and Critical Control Points (HACCP)
 | Work safety (lifting, bending, cutting, slicing, etc.)
 | Portion control and quantity food production
 | Professional development provided for on-site manager
Evaluation of FSMC References
 | Relationship/Communication with the School District
 | Student/Staff/Parent Satisfaction
 | Maintenance of kitchen and food serving areas/equipment
 | Awareness and timely compliance with government regulations/requirements
 | Projected operating budgets/forecasts meet established goals/timelines
Integrity and Reliability of Projected Operating Budget/Forecast
 | Integrity of cost and revenue information
 | Recommendations made to adjust forecast
 | Methods used to monitor food and non-food cost
 | Methods used to monitor labor cost
 | Financial Reports for Revenue and Cost (monthly, quarterly, etc.)
Manager Candidate
 | Experience working in school foodservice
 | Experience staffing K-12 breakfast and lunch programs
 | Experience with menu development and special events
 | Experience conducting procurement
 | Experience working with USDA Commodities
 | Experience working collaboratively with various school personnel (i.e., wellness programs)
 | Knowledge and ability to work with union employees
 | Knowledge and ability to understand and honor collective bargaining agreements
 | Professional development provided for manager candidate (workshops, continuing education, etc)
 | Level of support and guidance provided by mid and upper level management
Marketing and Merchandising Plan
 | Target audience(s) to be served (students, staff, parents, parent/community
 | organizations)
 | Recognition of holidays and special events
 | Expanding/increasing participation in breakfast and lunch
 | Ways to enhance kitchen/cafeteria atmosphere
 | Use of promotions/promotional events (posters, theme days, branding, taste testing)
 | Use of varied serving styles (serving lines, express lines, self-service, etc.)
Nutrition Education
 | Promotional materials (posters, menus, flyers, etc.)
 | Samples/examples of materials used to promote healthy messages/making
 | healthy choices
 | Alternate menu choices/offerings (low fat, low sodium)
 | Collaborative nutrition education/wellness program efforts done with other school districts
Past Performance
 | Results of Coordinated Review Effort (CRE)
 | Results of School Meals Initiative (SMI) - Nutrition Review
 | Results of local health and safety inspection report
Plan of Operation
 | Staffing recommendations and provisions
 | Equipment recommendations and provisions (new equipment, use of current equipment, etc.)
 | Emergency Readiness Plan
 | Implementation of local Wellness Plan
 | Implementation of HACCP Plan
 | Facility layout and design in relation to proposed menu and population being served
 | Foodservice Biosecurity Management Plan
Plan to Increase Participation
 | Methods used to obtain students, staff, and parent feedback/preferences
 | Description of plans to use feedback obtained from students, staff, and parents
 | Innovative ways of providing quick and efficient service
 | Alternate menu choices/offerings
 | Innovative ways of promoting breakfast and lunch programs
District Specific Requirements
 | Experience working with Point of Service (POS) Systems (Technological Support/Back-up)
 | Experience providing catering services outside the school district (Head Start, Meals on
 | Wheels, Adult Day Care, Community Centers, Child Day Care, etc.)
 | Experience in kitchen/food service layout and design (renovation or new construction)
 | Experience working with various types of food preparation and delivery systems (Quick Chill,
 | Satelliting, Unitized Meals, etc.)