Campus Food Service Management Services

STATE OF NORTH CAROLINA	REQUEST FOR INFORMATION (RFI) NO. 864262701
Randolph Community College	Due Date: 07/14/2026
Refer ALL Inquiries regarding this RFI to: Chris Hussey cghussey@randolph.edu 336-633-0060	Commodity No. and Description: 901017 - Cafeteria services Issue Date: 07/01/2026

RFI SUBMITTAL: Vendor’s response to this RFI must be submitted through the Sourcing Tool. For training on how to use the Sourcing Tool to Vendors should go to the following site: https://eprocurement.nc.gov/training/vendor-training.

Questions or issues related to using the Sourcing Tool itself can be directed to the North Carolina eProcurement Help Desk at 888-211-7440, Option 2. Help Desk representatives are available Monday through Friday from 7:30 AM EST to 5:00 PM EST.

NOTICE TO VENDOR

Request for Information (RFI) will be received at this office until 05:00 pm EST on the day of opening.

QUESTIONS

Submit written questions to Chris Hussey until July 14, 2026. Questions may be submitted by e-mail to cghussey@randolph.edu. Please insert “RFI No. XXX- Questions” in the subject matter of your e-mail. A summary of all questions and answers will be posted to the electronic Vendor Portal (eVP), https://evp.nc.gov), as an addendum to this RFI on or about July 16, 2026.

EXECUTION

VENDOR NAME:	E-MAIL:
STREET ADDRESS:	P.O. BOX:	ZIP:
CITY & STATE:	TELEPHONE NUMBER:	TOLL FREE TEL. NO:
TYPE OR PRINT NAME & TITLE OF PERSON SIGNING:	FAX NUMBER:
AUTHORIZED SIGNATURE:	DATE:

1.0 OBJECTIVE & pURPOSE

The intent of this Request for Information (RFI) is to gather information for a possible future solicitation, which may result in a contract for Randolph Community College.

THE DEPARTMENT MAKES NO COMMITMENT TO ACQUIRE ANY SERVICES UNDER THIS RFI. DEPARTMENT WILL NOT PAY FOR INFORMATION RECEIVED IN RESPONSE TO THE RFI. THE VENDOR SOLEY BEARS ANY COSTS INCURRED IN PREPARATION AND SUBMISSION OF A RESPONSE.

This RFI is issued for information and planning purposes only and does not constitute a solicitation. Responses to the RFI will not be returned nor will the Department confirm receipt of the RFI response. Whatever information is provided in response to this RFI will be used to assess tradeoffs and alternatives available for determining how to proceed in the acquisition process. Responses to this RFI are not offers and cannot be accepted by the Department to form a binding contract.

All interested vendors are requested to provide a written response to the questions below. A response to this RFI is necessary to assist the Department in determining the potential levels of interest, adequate competition, market maturity, and service capabilities within the business community.

The Department requests detailed vendor specific and industry standard information on how your firm would address the items in the following sections of this RFI.

2.0 INTRODUCTION

The Department is conducting this RFI as market research to determine variables to consider for a Food Services Cafeteria Solution, as defined herein.

Based on the responses to this RFI, Department may further solicit for the requirements that most meet its needs regarding cost, performance, delivery method, growth potential, scalability and least disruptive to operations.

3.0 BACKGROUND & CURRENT STATUS

Randolph Community College (RCC) is a comprehensive public community college located in Asheboro, North Carolina. The College serves approximately 11,500 unduplicated curriculum and continuing education students annually and employs approximately 250 full-time employees and nearly 500 part-time employees.

The College operates a 44-acre main campus in Asheboro consisting of 11 major buildings, including the Richard Petty Education Center. In addition, RCC operates a 60-acre Emergency Services Training Center (ESTC) and a 22-acre Advanced Manufacturing Center in Liberty. The College does not have residence halls, and its student population consists primarily of commuter and online students.

RCC currently operates an on-campus food service program that includes a cafeteria, coffee shop, campus catering services, and limited grab-and-go convenience food offerings. During the academic year, the cafeteria and coffee shop are typically open Monday through Friday from 8:00 a.m. until 2:00 p.m. During the summer term, operating hours are generally 8:00 a.m. until 1:00 p.m.

The food service operation currently supports campus dining and provides catering services for College meetings, training programs, conferences, and special events. While catering is not required under any future operating model, vendors are encouraged to describe their catering capabilities. The College hosts up to approximately 120 catered events annually, ranging from small refreshment functions to large banquet-style events. Vending services are not currently included within the food service operation but may be considered as part of future service models.

Randolph Community College is issuing this Request for Information (RFI) to gather information from qualified food service providers regarding their capabilities, experience, and interest in managing or operating the College's food service program. Information received through this RFI will assist the College in evaluating available operating models, identifying industry best practices, and determining whether a future competitive solicitation is appropriate. This RFI is issued solely for market research and planning purposes and does not constitute a commitment to procure services.

3.1 Current Food Service Profile

The following information is provided to assist vendors in understanding the current operating environment at Randolph Community College. The information is intended for planning purposes only and should not be construed as a guarantee of future operating conditions.

Category	Information
Institution Type	Public Community College
Primary Campus	44-acre main campus in Asheboro consisting of 11 major buildings
Additional Campuses	60-acre ESTC and 22-acre Advanced Manufacturing Center in Liberty
Annual Student Population	Approximately 11,500 unduplicated students
Employees	Approximately 250 full-time and nearly 500 part-time employees
Residence Halls	None
Student Population	Primarily commuter and online students
Dining Facilities	Cafeteria, Coffee Shop, Grab-and-Go, Catering
Hours	Academic Year: 8:00 a.m.–2:00 p.m.; Summer: 8:00 a.m.–1:00 p.m.
Catering	Approximately 120 events annually
Vending	Not currently included but may be considered
Facilities	Existing commercial kitchen and College-owned equipment

The information provided above is intended to assist vendors in understanding the general scope of the College's food service operation. Randolph Community College recognizes that respondents may require additional operational information to fully evaluate the opportunity. Vendors are encouraged to identify any additional information they believe would be necessary should the College issue a future Request for Proposals (RFP).

3.2 Food Service Opportunity and Additional Information

The following information is provided to assist respondents in understanding the current operating environment and the College's objectives. Randolph Community College recognizes that the food service industry continues to evolve in response to changing customer expectations, technology, and dining preferences. Through this Request for Information, the College seeks to identify innovative ideas, industry best practices, and potential partnership opportunities that enhance the campus dining experience while maintaining operational efficiency and long-term sustainability.

The College's objectives include, but are not limited to:

• Enhancing the overall dining experience for students, faculty, staff, and campus visitors.

• Improving operational efficiency and long-term financial sustainability.

• Increasing customer participation through innovative food concepts and quality service.

• Expanding menu variety while promoting healthy, affordable, and convenient dining options.

• Providing reliable staffing and consistent day-to-day operations.

• Supporting campus meetings, conferences, training programs, and special events through optional catering services.

• Incorporating technology solutions that improve customer convenience and operational efficiency.

• Identifying opportunities to expand food service offerings while remaining responsive to changing campus needs.

• Developing a collaborative partnership focused on continuous improvement, innovation, and customer satisfaction.

The College currently owns and maintains the existing food service facilities and equipment. The cafeteria has an approximate seating capacity of 250 individuals. Existing food service equipment includes, but is not limited to:

• Walk-in cooler

• Walk-in freezer

• Double commercial warmer

• Commercial grill

• Deep fryer

• Steam table

• Two-burner commercial range

• Warming cabinet

• Ice machine

• Three standalone commercial refrigerators

• One standalone commercial freezer

• Two under-counter refrigerators

• Small condiment refrigerator

• Semi-automatic commercial coffee machine

The College currently utilizes the TouchNet Point-of-Sale (POS) system with payment processing provided by Heartland. High-speed internet and wireless network access are available throughout the food service areas. Digital display monitors are utilized for promotional messaging and menu information; however, digital menu boards are not currently installed.

The food service operation supports a wide variety of campus activities throughout the year, including workforce development programs, continuing education classes, community events, conferences, seminars, summer camps, Board of Trustees meetings, employee meetings and professional development activities, student events, commencement meals, graduation-style ceremonies, and other special College events.

Food service demand generally follows the academic calendar. Campus activity is typically highest during the Fall and Spring semesters, with reduced campus population during the summer months. Summer operations continue to support continuing education programs, workforce development training, summer camps, and other campus activities.

Randolph Community College welcomes creative and innovative ideas regarding the future of its food service operation. Respondents are encouraged to think beyond traditional cafeteria operations and identify opportunities that may enhance customer service, increase participation, improve operational sustainability, and provide additional value to the College community. Potential concepts may include, but are not limited to:

• Expanded coffee and specialty beverage offerings

• Enhanced grab-and-go food selections

• Healthy dining concepts

• Convenience market or retail food offerings

• Mobile ordering and online payment solutions

• Self-service technology

• Expanded catering opportunities

• Integration of vending services

• Partnerships with local businesses or food suppliers

• Seasonal promotions and special dining events

• Student engagement initiatives

• Other innovative approaches appropriate for a community college environment.

To assist the College in evaluating future opportunities, respondents are encouraged to address the following questions in addition to any other information they believe would be beneficial:

1. What food service operating model would your organization recommend for Randolph Community College?

2. What annual sales volume or operational characteristics are typically necessary for an operation of this size to be financially sustainable?

3. Would your organization typically expect any financial support or subsidy from the College? If so, please describe.

4. Would your organization consider employment opportunities for existing food service employees during an operational transition? Please describe your approach.

5. Does your organization typically invest in facility improvements or equipment upgrades? If so, please describe.

6. What three improvements would your organization recommend implementing during the first year of operation?

7. What innovative concepts or technologies have been successful at comparable higher education institutions?

8. What opportunities do you believe exist for Randolph Community College's food service operation?

9. What challenges do you anticipate based upon the information provided in this RFI, and how would your organization address those challenges?

10. What additional information would your organization require to prepare a comprehensive response should Randolph Community College issue a future Request for Proposals (RFP)?

4.0 RFI Procedures

The Department recognizes that considerable effort may be required in preparing a response to this RFI. However, respondents are advised that this is a request for information only, and not a request for services. Respondents shall bear all costs for preparing their RFI response. Respondents to this RFI are asked to be thorough and concise.

Entities who submit documentation in response to this RFI may be invited to present their ideas. An in-person presentation by an entity that submits documentation or participates in discussion or demonstrations in response to this RFI will not serve as a basis for precluding that entity from responding to any future solicitation regarding handling and disposition services.

All responses, inquiries, or correspondence relating to or in reference to this RFI, and all documentation submitted by the various respondents shall become the property of the Department when received. The responses to this RFI, any follow-up questions and presentations to the Department may be used to develop any future solicitation.

5.0 Schedule

Respondents will have two (2) weeks to prepare their submissions to this RFI. Responses must be received by the date and time specified in this RFI. Respondents may also be invited to present and discuss their solutions. This could be virtually or in person. Respondents will be notified of the specific date and time at least two (2) weeks in advance of their presentation.

6.0 Clarification Questions

Clarification questions regarding this RFI will be accepted until specified time on the cover sheet of this RFI. All questions must be submitted in writing to the email address specified on the cover sheet of this RFI. An addendum containing clarification questions, and their answers will be issued as an addendum to this RFI, though eVP.

7.0 Response

The College is seeking informative, thoughtful, and creative responses that will assist in evaluating the current marketplace and identifying potential operating models for campus food service. Respondents should avoid submitting only marketing brochures or generic promotional materials. Responses should clearly address the topics outlined below and provide sufficient detail to assist the College in evaluating the capabilities and experience of interested firms.

1. Transmittal Letter

The transmittal letter should be in the form of a standard business letter and should be signed by a respondent-authorized individual. It should note the following:

a) A statement that deviations are included, if applicable.

b) A statement that proprietary information is included, if applicable.

2. Company Information

Please provide the following information regarding your organization:

• Company history and background

• Years in business

• Number of employees

• Corporate office location

• North Carolina office locations (if applicable)

• Description of your organization's experience providing institutional food service

• Number of higher education clients currently served

• Experience serving community colleges, universities, healthcare facilities, government agencies, or similar organizations

3. Organizational Experience

Please describe your experience managing or operating food service programs similar to Randolph Community College, including:

• Cafeteria operations

• Coffee shop operations

• Grab-and-go retail food service

• Campus catering

• Convenience market operations

• Commuter campus dining

• Workforce Development and Continuing Education facilities

Provide examples of comparable higher education clients, including the approximate size of each operation.

4. Recommended Operating Model

Based upon the information provided in this RFI, please describe the operating model your organization would typically recommend for Randolph Community College.

Include discussion of:

• Overall management approach

• Staffing model

• Customer service philosophy

• Menu development

• Retail food concepts

• Coffee operations

• Catering services

• Operational flexibility

• Technology integration

Respondents are encouraged to identify alternative operating models if appropriate.

5. Financial Partnership Models

Describe the financial arrangements your organization typically offers institutions comparable to Randolph Community College.

Examples may include:

• Management agreements

• Revenue-sharing arrangements

• Commission-based agreements

• Lease agreements

• Hybrid partnership models

Representative financial assumptions may be provided for planning purposes only. Specific pricing is not requested as part of this RFI.

6. Staffing and Operations

Please describe your organization's approach to:

• Employee recruitment

• Hiring

• Training

• Retention

• Food safety

• Customer service

• Operational oversight

If applicable, describe your organization's typical approach to transitioning existing employees when assuming management of an existing operation.

7. Innovation and Customer Experience

Randolph Community College welcomes innovative ideas designed to improve campus dining.

Please describe successful concepts your organization has implemented, including:

• Expanded coffee programs

• Specialty beverage offerings

• Grab-and-go markets

• Healthy dining concepts

• Mobile ordering

• Online payment

• Self-service technology

• Loyalty or rewards programs

• Digital menu solutions

• Student engagement initiatives

• Sustainability initiatives

• Partnerships with local businesses or suppliers

8. Technology Solutions

Describe your organization's typical implementation process, including:

• Estimated transition timeline

• Operational startup

• Staff onboarding

• Equipment evaluation

• Initial inventory

• Training

• Operational readiness

9. Opportunities and Challenges

Based upon the information contained within this RFI, please discuss:

• Opportunities your organization believes exist for Randolph Community College.

• Challenges you anticipate.

• Recommendations for improving customer participation.

• Recommendations for increasing operational sustainability.

• Suggestions for enhancing the overall campus dining experience.

10. Transition and Implementation

Describe your organization's typical implementation process, including:

• Estimated transition timeline

• Operational startup

• Staff onboarding

• Equipment evaluation

• Initial inventory

• Training

• Operational readiness

11. Additional Information Requested

Please respond to the following questions:

1. What operating model would your organization recommend for Randolph Community College?

2. What operational characteristics are generally necessary for an institution of this size to support a successful food service operation?

3. Would your organization typically expect financial support or subsidy from the institution? If so, please explain.

4. Does your organization typically invest in facility improvements or equipment upgrades? Please describe.

5. What three improvements would your organization recommend implementing during the first year of operation?

6. What innovative practices have proven most successful at comparable higher education institutions?

7. What additional information would your organization require before preparing a formal proposal should the College issue a future Request for Proposals (RFP)?

8.0 CONFIDENTIAL INFORMATION

In accordance with 09 NCAC 06B.0103 the State may maintain confidentiality of certain types of information described in N.C. Gen. Stat. 132-1 et. seq. Such information may include trades secrets defined by N.C. Gen. Stat. 132-1.2. Respondents may designate appropriate portions of its response confidential, consistent with and to the extent permitted under the Rules and Statutes set forth above, by marking the pages containing confidential information with boldface type at the top and bottom of each such page stating “CONFIDENTIAL.” By so marking any page, the Respondent warrants that is has formed a good faith opinion, having received such necessary or proper review by counsel and other knowledgeable advisers that the portions marked confidential meet the requirements of the Rules and Statutes set forth above. The State may serve as custodian of Respondent’s confidential information and not as an arbiter of claims against Respondent’s assertion of confidentiality. If an action is brought pursuant to N.C. Gen. Stat. 132-9 to compel the State to disclose information marked confidential, the Respondent agrees that it will intervene in the action through its counsel and participate in defending the State, including any public official(s) or public employee(s). The Respondent agrees that it shall hold the State and any official(s) and individual(s) harmless from any and all damages, costs, and attorney’s fees awarded against the State or official or individual in the action. The State agrees to promptly notify the Respondent in writing of any action seeking to compel disclosure of Respondent’s confidential information. The State shall have the right, at its option and expense, to participate in the defense of the action through its counsel. The State shall have no liability to Respondent with respect to the disclosure of Respondent’s confidential information ordered by a court of competent jurisdiction pursuant to N.C. Gen. Stat. 132-9 or other applicable law.

All information received in response to the RFI that is marked Confidential will be handled accordingly. The Department shall not be liable for or suffer any consequential damages for any proprietary information submitted and not properly identified. Proprietary information will be safeguarded in accordance with the applicable state regulations.