GW Solicits Proposals for New Dining and Catering Offerings for Next Academic Year

The university will implement program changes to enhance flexibility and affordability of the dining and catering programs following Restaurant Associates’ termination of its existing contract.

December 11, 2017

The George Washington University this week will issue a request for proposals from companies interested in operating its two Mount Vernon Campus dining venues and Mount Vernon summer catering after its partner, Restaurant Associates, decided to terminate its existing contract following the 2017-2018 academic year.

Restaurant Associates currently provides food service on the Mount Vernon Campus and has exclusive catering rights on the Mount Vernon Campus and at the Marvin Center on the Foggy Bottom Campus.

The new solicitation will allow GW to consider opportunities to provide more options within the dining program.

Interested vendors will provide GW with proposals for food services on the Mount Vernon Campus, including an all-you-care-to-eat breakfast, lunch and dinner venue at Pelham Commons and the continuation of a la carte offerings at Ames Hall. The vendor also will have exclusive rights to provide summer catering services on the campus.  

In spring 2018, the university will release a separate request for proposals to identify preferred caterers for events on the Mount Vernon Campus during the academic year and year-round at the Marvin Center.

The transition from an exclusive caterer to a more flexible model is the result of feedback from members of the GW community. The specific structure of the catering program is still in development and will include feedback from the GW community, including student representatives.

“This change to our food service contract provides GW the opportunity to continue to evolve our dining program and make changes to the structure of our catering program to best meet the needs of the campus community,” said Alicia Knight, senior associate vice president for operations.

University officials have shared the proposed changes with Student Association leadership and look forward to working with the SA, as well as other members of the campus community, on this change.

“We hope the changes will enhance campus food offerings,” Ms. Knight said. “We continue to strive to provide a flexible, personalized program that meets the broad needs of the campus community.”

Members of the university community who would like to submit feedback about food services or catering operations may provide feedback via email at [email protected].

University News