The Associate Vice Chancellor (AVC) for Student Affairs and Director of Auxiliary Services (AVC) has developed this webpage to augment the Retail Food Service Expansion Policy as outlined in the Campus Administrative Manual. 

Introducing new retail food service operations is a complicated detail-oriented endeavor that impacts the entire campus. Our goal is to assist units in planning for and placing new retail food service operations based on campus needs, market demand, and fit with the campus master plans. The AVC serves as a central point of contact to ensure that new retail food service operations (1) are in alignment with the university’s mission, (2) are part of a seamless overall plan for campus food service, (3) promote efficient and appropriate use of campus facilities, (4) will be financially viable and self-sustaining, (5) follow appropriate policies and procedures for procuring vendors, suppliers, and contractors, and (6) comply with building, life/safety, and food safety codes. 

Written Proposal to the AVC

Proposals to the AVC should contain or address the following information:

1. A full description of the essential functions of the desired retail food service operation. The proposal must demonstrate that the new venue meets an identified and defined campus need for retail food service operations relative to demand, diversity (food and beverage offerings, price point), and to support social and interdisciplinary gathering principles.
2. Evidence that the location of the proposed retail food service operation will complement, rather than compete with, existing food in the neighborhood (on and off campus). Additionally, include a conceptual plan and layout which conveys the suitability of the proposal (e.g. location within a facility, public/customer access, functions adjacent to the proposed locations, etc.)
3. Evidence that the location has an adequate population to support a retail food service operation (faculty and staff population, average student population, populations of nearby identified buildings, traffic patterns). Proposals should also include proposed hours of operation that are supported by documented population data.
4. Confirmation that the location of the proposed operation can physically support a retail food service operation (e.g. electrical, plumbing, storage space, HVAC, etc.) and is conducive to food operation requirements.
5. Any additional information not included above that supports the request for a retail food service operation.

AVC Evaluation of Proposals

Consistent with CAM policy, the AVC will evaluate all written proposals and may engage with the proposing unit and the Office of the Provost as appropriate for clarifications, additional information, or suggested modifications.

The AVC or their designee will use the proposal to generate a pro forma for the retail food service operation, including estimated net revenues, liabilities, costs and cash flows for a three to five year period to provide a realistic projection for break-even operations (revenues cover all operating and overhead expenses plus the required contribution to University scholarship fund and overhead), unless the executive officer of the proposing unit has specifically agreed in the proposal to provide an ongoing subsidy for compelling mission reasons.

Auxiliary Expansion Team

Approved projects will be assigned a representative from the Auxiliary Services retail expansion team who will partner with the proposer’s team to implement and oversee the retail food service operation.  This representative will be an expert in retail food service operations and should be involved in all aspects of the project, including but not limited to:

1. Procurement
2. Financial planning
3. Design and construction
4. Service delivery and/or contract management