1. Do you have an estimated minimum/maximum amount of people you will need catering for on any given event?

Response - Minimum would probably be approximately 10 people. Maximum would probably be approximately 500.

2. What criteria will be used to evaluate vendor proposals i.e. are you primarily using menus to compare vendor responses to the solicitation or is it based on price or other factors?

Response - Some of the evaluation factors could consist of (in no specific order), but are not limited to: price, quality, quantity, past performance, product offering, and/or variety of the menu options. Evaluation factors may be adjusted or change as additional information is received through the RFI.

3. Will you require any personnel to stay and serve food and if so do you have a minimum number of required personnel i.e. staff for General Catering Services vs Reception (servers)?

Response - In most situations, there would not be a need to have personnel to stay behind. But if we do have a high end event, this may be required.

4. If personnel is required to stay, will estimated cost be priced separately or should it be included in the food charge?

Response - Again in the rare exception this service is required, the price would need to be negotiated. The intention is to keep all food, beverages, and services costs within the per diem rate of the event's bid.