Contracts are formal agreements between parties that establish a clear roadmap for doing business together. Nutrition programs may have a number of contracts with various vendors and suppliers, each with their own unique roadmap to follow. Having a thorough understanding of how to develop and employ contracts will help you to protect your organization, foster successful partnerships, and ensure you meet your program goals.
- Contracting Tips for Purchasing Meals/Food — Outlines the recommended process for sourcing meals
- Options for Contracting Meals — How to choose the right meal provider for your program
- Proposal To Hire a Kitchen Manager — MSAC Feast Meals case study in evaluating food service approaches
- Evaluating Food Service Approaches Tip Sheet — Tips for evaluating features and limitations of different food service approaches, including contracted or self-operated models
- Guide to Working with Restaurants and Grocery Stores for Meals during COVID-19 — Guidance in partnering with food retailers to maintain competitiveness, provide high quality meals, and offer increased meal choice
- Proposal for MSAC To Hire a Kitchen Manager — Case study in evaluating food service approaches
Tools & Toolkits
- Request for Proposals Template — Customizable tool with tips to simplify the process of soliciting bids and selecting vendors
- Aging and Disability Business Institute Contracting Toolkit— Critical elements
of CBO-health care contracts
- Business Acumen — Meals on Wheels of Northwest Indiana presentation regarding contract with an Accountable Care Organization
- Contract in Hand: Now What? — Southern Maine Agency on Aging presentation on contracts with healthcare organizations
- Partnerships with Food Banks and Other United States Department of Agriculture Programs — Frequently asked questions on how Older Americans Act programs can partner with SNAP, TEFAP, food banks, SFMNP, etc.