Streamlining the RFP Process

Unlock Success: Navigating School Food Service Solutions. Elevate your school’s food service program with an expertly streamlined RFP process.

More and more schools are turning to the experts at food service management companies (FSMCs), like Taher, Inc., to take over their food program. However, it’s not as simple as outsourcing the program. This complex process requires careful planning and execution to determine the right solution for the district.

Discover this essential guide to move from considering a food service solution to a signed contract. Or, schedule a complimentary consultation today.

RFP How to Guide:

Determine to Go Out for Bid

Make the Best Decision for Your District

Choose a Winner and Feel Confident About Your Decision

1. Determine to Go Out for Bid

Although nutrition services is a small piece of your overall budget, this program can have the largest impact if operated effectively. The top concerns when considering outsourcing to FSMCs include food quality, innovation, employee management, and financial management. District financial performance and student/employee satisfaction are directly attributed to food quality, customer service, menu selection, and menu variety. Keeping school nutrition programs innovative ensures an improved guest experience.

There are several key areas to assess when considering releasing a Request for Proposal (RFP) with a food service management company for your school breakfast and lunch program.

Benefits: What is the overall benefit to outsourcing food service?
Employees: How can you create an environment for employees to be engaged, happy and feel good about the “change”?
Feedback: What do students, parents, and staff say about your existing program?
Sustainability: Can you increase student participation while eliminating food waste?
Financial Performance: Is your program on-track to build a financial surplus and reserves?
Innovation: What programs can be implemented to expand the program and increase menu variety?
Compliance: Is your National School Lunch Program 100% compliant with state and federal regulations?
Process: What is the RFP process and how long will it take?

2. Make the Best Decision for Your District

3. Choose a Winner and Feel Confident About Your Decision

Additional Resources:

RFP Process at a Glance

Benefits of Creating a Food Service Committee

Scratch Cooking with fresh quality ingredients

From farm to fork, we prioritize top-notch ingredients and culinary expertise, ensuring every bite is a delight.

Partnership in Business

We’re more than service providers; we’re partners in your success, working hand in hand to achieve your goals.

Education Beyond the Classroom

We believe in nourishing the minds as well as bodies, using food as a tool for learning and growth.

Chef-Based Programs Spark Kids Curiosity

Kids eat with their eyes. We offer programs that spark kids curiosity in new foods to try and new dishes from around the world.

Well Cared-For Staff

Integrity in ALL we do means we take care of our staff and they, in turn, take care of the kids. We understand, it’s more than the food that makes a great experience for the kids.

With Taher you’re not just choosing a food service provider; you’re embracing a legacy of integrity and excellence, – let’s add that sizzle together and turn your school into a culinary sensation!

References

We have been proud that Hondo is Taher’s first K-12 public school partnership in Texas. Taher has worked closely with our district partnership by listening to our requests, providing timely feedback, and quick response to any issue or concern we have. Lunch participation has increased from 50% to 75% and staff are happy. The partnership has been one of the best decisions we’ve made for our students, teachers, and community

– Hondo Administrator

TEXAS

We finished the year well ahead of budget and put money back into the program to purchase much needed equipment!

– Clinton Superintendent

MISSOURI

LHUSD was the first Taher contract in the State of Arizona. Taher worked with the district to develop menus that our student demographic would consume. The palates of the mid-western student population is much different than what our students look for in entrée options. Taher has increased student participation admits a declining free/reduced percentages and student enrollment.