House Cafeterias Chose New Food Vendor

House cafeterias to undergo major menu, operational changes in December
November 13, 2007

New food services contract becomes important element of Green the Capitol Initiative

BACKGROUND

When the Capitol Visitor Center (CVC) opened up their bid process for a food vendor, the House of Representatives had the option to be included in that process.

Bidders were asked to submit proposals that detailed their capabilities with regard to providing food services to the CVC, as well as to the House and the Senate.

After a thorough evaluation of the prospective bidders, Restaurant Associates (RA) was chosen by the AOC as the CVC food vendor based on a number of factors (price, food quality, eatery concepts); the House agreed with the AOC's assessment and exercised its right to also contract with Restaurant Associates.

This decision was made after a lengthy review by the staff of the CAO, assisted by an outside group of food service consultants.

Restaurant Associates' proposal was rated as the most advantageous to the House in terms of overall food service approach including, but not limited to, menu development and seasonality, ingredient sources, ethnic food diversity and authenticity. RA considers each dining facility as a blank canvas, an opportunity to create something special for the guest; not your typical "cookie cutter" cafeteria approach.

The CAO recognized the benefit of adding consistency to its food operations with a vendor who had the capability to provide excellent food and service throughout the entirety of the House.

Satisfaction surveys indicated that diners in several House food service operations were dissatisfied with several aspects of quality and service.

Chosen for their ability to deliver excellent food services to every employee of the House, Restaurant Associates will create unique, dynamic and constantly-changing food options to all House Office Buildings.


NEWS RELEASE

The New York City-based Restaurant Associates (“RA”), which won the contract to provide food services in all House of Representatives eateries, will take over operations by the end of December 2007. Among the many planned changes, RA has agreed to collaborate closely with the Green the Capitol Office to ensure the company’s presence here contributes to the overall reduction in waste and greenhouse gases mandated by Speaker Nancy Pelosi’s ongoing Green the Capitol Initiative.

The following facilities will be affected by the changeover next month: The Members’ Dining Room, Cannon Carryout, Capitol Market, Rayburn Cafeteria, Rayburn Deli, Scoops and the Longworth Food Court.

The Ford House Office Building Cafeteria is anticipated to transition over to RA in September 2008.

“The changes will be sweeping and exciting,” said Daniel P. Beard, Chief Administrative Officer of the House. “After two years of evaluation, RA emerged as the contractual victor because they are determined to considerably enhance the dining experience of all our employees.”

All affected outlets will undergo some degree of physical design changes (new environmentally-friendly paint and lighting) and remodeling (new energy-saving cooler configurations and expanded food station layouts). Employees will begin noticing crews working on the proposed improvements throughout the next several weeks.

Among the physical changes planned, the Longworth Food Court will boast a new salad bar and two new soup stations. Menus at Longworth will include a made-to-order omelet station during breakfast and several lunch time menu upgrades, including: more “quick pick” sandwiches and salads, an “international table” rotationally featuring food from other countries and cultures, made-to-order sandwiches and improved grill, BBQ, main course and pizza stations.

At the Rayburn Cafeteria, a buy-by-the-ounce breakfast bar will complement the traditional breakfast grill, paired with an expanded selection of healthy breakfast options. Lunch will feature the American Melts concept, which is a unique variety of melted sandwiches, as well as daily menu specials like stir fry, pasta, “taqueria,” Caesar salad and “sustainable” seafood.

The Rayburn Deli will receive new tables and chairs and offer new items, like “Mediterranean Flatbreads” and pressed sandwiches.

Specials, made with sustainable, local ingredients, and a three-course state-themed prix fixe or a la carte menu, will be rolled out in the Members’ Dining Room, which will also receive new US-made china, silver- and glassware.

Menu and aesthetic improvements will also be made to the Cannon Carryout (new soup station), Capitol Market (a revolving lunch menu and more pre-made sandwich options) and Scoops (locally made ice cream and hot-from-the-oven desserts).

"We are looking at significantly reducing the waste sent to landfills by instituting commercial composting for all cafeteria operations," said Grant Scherling, Executive Director of the Green the Capitol Office. “We are also working with RA to reduce or eliminate Styrofoam and non-recyclable plastics and to streamline each cafeteria's recycling processes."

Restaurant Associates’ food philosophy is a commitment to quality that encompasses "simplicity, style and passion," according to the company. This is created by an insistence on quality ingredients, local sustainable sourcing, authentic preparations and simple styling, which includes healthy options and seasonal choices.

“The time has come for everyone in the House to enjoy the same quality of food and services,” said Jeff Ventura, spokesperson for the CAO. “Restaurant Associates was selected based on a lengthy list of valuable services they bring to the table and because they have the capability to deliver those services to everyone who works here."

RA is committed to providing the House with contemporary, bright venues and retail spaces that have layouts that are logically organized to allow for enhanced customer interaction and improved flow.

The new food vendor will also feature special programs like guest chefs, cooking classes and food festivals.

“Fifty percent of our waste stream here at the House comes from our food services operations. That, I am happy to say, is about to end,” concluded Beard. “With RA, we get a company that knows good food, evidenced by their extensive corporate client list, and, at the same time, we get a company that knows how to help us go green. Great food, less waste, better selection, reasonable prices. Everybody wins.”