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Writing an RFP That Outsources Without Losing Control
Barry Sackin
November 27, 2007
2 Min Read
Barry Sackin
When Orange County Public Schools made the decision in 2001 to forego outsourcing its foodservice operations, but to still seek outside help for righting its fiscal and operational ship, it had to word the RFP it sent out in a very careful way. The task was charged to three veteran foodservice supervisors who had been given interim oversight of the foodservice department while the district conducted a search for a permanent director (the previous director had retired the previous year).
The three— Angela Butler, Janet Williams and Vonda Moonier—came up with the following wording its their document:
Section 6.0 – Scope of Services
6.1 The purpose of the project is to obtain a review of the District’s Business Plan to reduce food costs, and provide recommendations to guarantee delivery of good service and provide a profit for the enterprise, technical assistance and training for the Food Service Department in accordance with Chapter 234 of Florida Statutes, Chapter 6A-3 of State Board of Education Rules (SBER) and School Board Policies EE-EEAG.
6.2 The specific objectives of the project are:
(A) To review the current and historical data and practices of the Food Service Department, Food Service technology and site based operations to identify the areas of strengths and areas of concern of the program as related to Food Costs and the financial status of the program.
(B) To review changes in procedures, School Board Policies and Florida Statutes in relation to effectiveness and efficiency of the Food Service Department.
(C) To review the effects of the changes in Personnel and Staffing at the District Office and school based operations on the implementation of the District’s Business Plan.
(D) To review financial status of the Department and individual school operations focusing on food costs and make recommendations.
(E) To provide recommendations to improve the financial effectiveness and efficiency of the Administrative Office and school based sites focusing on food costs. Provide additional recommendations as appropriate for staffing, operational procedures, purchasing and best Practices.
(F) To develop and implement a detailed plan for technical assistance for District Staff and site based managers to obtain the goal of lower food costs, stronger financial position and increased efficient and effective program.
(G) To develop and implement a detailed plan for training District Staff to implement Best Practices for the District. Include an alternate cost for training site based managers and Food Service employees.
(H) To develop standard metrics to measure reliable and professional service to the OCPS members.
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