On April 11, 2019, the LCC Board of Education voted to discontinue internally-managed food services and transition to a locally-sourced partnership model with community food vendors. In early June of 2019, Lane’s Finance & Administration department issued a Request for Information (RFI), which was distributed through community and social media contacts in the food and beverage industry, and also shared with community organizations that support small and emerging food businesses, such as the Small Business Development Center, NEDCO, and the Huerto De La Familia Cambios program. LCC also posted solicitations to local food truck facebook pages.
From the initial submissions LCC selected four food service vendors. Doug’s Place (Burgers and Asian), Bartolotti’s Pizza Bistro, Taco Intrusion, and J&J Java.
Proposal Submittal for New Vendors
There are no plans to add additional vendors in the near future. However, LCC will re-evaluate the current RFI submission file if one of the current vendors is no longer able or willing to provide food services according to our agreement with that vendor.
If you’d like to submit the form now, we will keep it on file and review it when/if necessary, please complete a Request for Information form and submit (with any relevant documents) to:
Tami Hill, Interim Executive Assistant to the VP of Finance & Administration
Address: 4000 E. 30th Ave., Eugene, OR 97405
Process for Review
In the event the need arises to choose another food services vendor, LCC will reform our food services advisory committee to provide input and perspective on choosing a new vendor for the LCC campus. For vendors who have submitted a proposal we will share pertinent financial information to ensure full transparency regarding the market and potential sales for on-campus operations. We will provide the opportunity to take a tour of the facilities and identify equipment and spaces that the vendor will be using with a goal to provide the best information and support possible to build strong partnerships that will benefit students and the college community.
Then, all proposals will be evaluated by a committee of employees and students, who will assess vendors based on:
- Variety and Flexibility of Food Options (seasonality, dietary needs, cultural needs)
- Local Sourcing/Local Partnerships
- Culturally Additive to the Campus Community
- Operational feasibility
The committee will then use a rubric to score vendor submissions based upon the above criteria. In addition to the committee, several students and employees across campus will be asked to participate and help score submissions. Once submissions are scored, recommendations will be made to the Vice President of Finance & Administration for a final contracting decision.