Nonprofit School Food Service Food Service Management Company

Background

Lyndon Institute is seeking bids from food service management companies to operate campus dining services under the School Breakfast Program and National School Lunch Program. The goal of this contract is to provide nutritious, high-quality meals to students while accommodating special diets where medically necessary and maintaining a financially viable food service program. This institution is an equal opportunity provider.

Work Details

The Food Service Management Company (FSMC) will be responsible for the following services: operating the National School Lunch Program (NSLP), School Breakfast Program (SBP), After School Snack Service, Summer Food Service Program (SFSP), Child & Adult Care Food Program (CACFP), Fresh Fruits and Vegetables Program (FFVP), a la carte sales, catering, vended meals, and residential program meals including dinner and weekend brunch. The FSMC must ensure compliance with USDA regulations, provide a 21-day cycle menu, accommodate special dietary needs, maintain records for reimbursement claims, conduct accurate meal counts, and participate in nutrition education initiatives. Additionally, the FSMC will handle procurement of products necessary to achieve pricing per bid meal and ensure maximum participation in Child Nutrition Programs.

Period of Performance

The contract will begin on July 1, 2026, and end on June 30, 2027. There are options for four one-year renewals based on mutual agreement between the School Food Authority (SFA) and FSMC.

Place of Performance

The services will be performed at Lyndon Institute located at 168 Institute Circle, Lyndon Center, VT.

Bidder Requirements

Bidders must comply with federal civil rights laws prohibiting discrimination based on race, color, national origin, sex (including gender identity and sexual orientation), disability, age or reprisal for prior civil rights activity. They must also maintain health certifications for any facilities used outside of school premises for meal preparation. Bidders are required to submit a complete response using provided forms without material changes to contract language.