Planning Guidelines, Process & Tools


The Food Service Planning Guidelines clearly outline the entire process of proposing, planning, constructing and opening a food service operation on campus. Specific items addressed in the guidelines and process diagrams include:

  • Roles and responsibilities
  • Required review approvals
  • Campus planning philosophies and strategies
  • Overview of the tasks and timeframes in each of the process phases


Proposal Forms & Tools

The following downloadable and fillable forms are required for Phase 1: Unit Proposal & Institutional Review, outlined in the Food Service Planning Guidelines.

Download PDF of Food Service Proposal Form A

Food Service Proposal Form

Used to indicate the unit need for a food operation, to describe the proposed concept and location, and to provide building infrastructure, financial, and operational details.

When to Submit: Submit anytime during year.

Download Financial Proforma

Financial Proforma

Submitted in conjunction with Food Service Proposal Form, provides estimated site build-out costs, operational costs, labor costs, and sales and revenue projections.

When to Submit: Submit with Food Service Proposal Form.

Submit forms

Submit all forms to Food Service Review Committee Interim Chair:

Susan Pile
Senior Director University Unions & Auxiliary Services

For More Information

For more information on the food service planning process, guidelines, or tools, or for assistance in completing the proposal process, contact:

Susan Pile
Interim Food Service Review Committee Chair
Senior Director University Unions & Auxiliary Services
Phone: 734.936.0869