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Washoe schools award one-year food-service contract to Southwest Food Service Excellence
Summary
Board awarded a one-year food-service management contract and guarantee after a competitive procurement aimed at raising meal participation and expanding scratch cooking and sustainability; vote was unanimous.
The Washoe County School District board on May 27 approved a one-year contract with Southwest Food Service Excellence LLC (SFE) to manage school meals for the 2025–26 school year, adopting staff’s recommendation after a competitive request-for-proposal process.
The contract approved by trustees includes estimated management fees of $533,585.15 plus reimbursable expenses (salaries, benefits, food costs). The agenda also cited a guaranteed return to the district (a guaranteed financial target embedded in the contract) that factors into the district’s decision to select a private food-service manager. The board approved the award 7–0.
Why this matters: the district’s meal program serves thousands of students across nearly 400 food-service staff and is administered under the National School Lunch Program. The district must competitively solicit a food-service management partner at least every five years; this procurement included a mandatory pre-proposal walkthrough, a 21-day sample menu requirement and nutritional and sustainability criteria.
What staff and proposers said: Chief Operating Officer Adam Searcy and Procurement Director Andrea Sullivan walked trustees through the procurement. Sullivan said the district received four valid proposals and the selection committee narrowed finalists to two firms that gave live presentations and meal samplings from their 21-day menus. The evaluation emphasized financial results (cost and district guarantee), kitchen and staffing capacity, student engagement plans and menu quality.
Mike Reese, vice president of SFE, told the board his team is “excited to kick this partnership off” and praised the district’s thorough evaluation process. Trustees and staff highlighted SFE’s emphasis on scratch-cooking techniques, expanding student input on menus, and sustainability steps such as reducing single-use packaging and exploring washable serviceware where feasible.
Transition plans and oversight: staff said SFE has already begun transition work with district nutrition staff and students will see continuity in meal service on the first day of school. The contract provides protections: if a proposer fails to meet the guaranteed revenue target, the contract terms require adjustments so the district is shielded from downside risk; conversely, if the program exceeds the guarantee, the district benefits. Procurement materials and the Nevada Department of Agriculture reviewed the process and materials required for USDA program compliance.
Board action: Trustee Dr. Nicolette moved to approve the RFP award; Vice President Mayberry seconded. The motion passed, 7–0.
Ending: trustees said they want an early focus on participation increases, student feedback, and measured expansion of scratch cooking to improve meal quality without disrupting service at the start of school.
