Project Information

Bid Title

Dining Temporary Staffing Services (Pre-Qualification)

Issuing Agency

State Government of North Carolina

Location

North Carolina

Published Date

May 14, 2026

Closing Date

Jun 16, 2026

Government Level

State & Local

Status

Closed

Ref. #

63-JDJ1176440

Original Source

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Bid Documents

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Project Description

Solicitation Number:	63-JDJ1176440
Project Title:	Dining Temporary Staffing Services (Pre-Qualification)
Description:	North Carolina State University’s NC State Dining (hereafter referred to as “Dining” or “University”) seeks proposals from qualified temporary staffing agencies (hereafter referred to as “Contractor” or “Supplier”) to assist in filling temporary dining services positions. Contractors should have extensive experience recruiting and quickly placing vetted, trained temporary food service workers, including temporary-to-permanent placements, across a variety of roles within a hospitality and food service environment.
Opening Date:	6/16/2026 2:00 PM
Posted Date:	5/14/2026
Status:	Open
Department:	NORTH CAROLINA STATE UNIVERSITY

Solicitation Number * 63-JDJ1176440	Department NORTH CAROLINA STATE UNIVERSITY	Status Reason Open
Opening Date 2026-06-16T14:00:00.0000000	Posted Date * 2026-05-14T14:43:45.0000000Z	Primary Commodity Code Temporary personnel services
Mandatory Conference/Site Visit — —	Special Instructions Questions Due Date & Time: 5/29/2026, 5:00 PM; County, Wake	Solicitation Type * Select RFP IFB RFI
Owner Jessica Bowley
Description North Carolina State University’s NC State Dining (hereafter referred to as “Dining” or “University”) seeks proposals from qualified temporary staffing agencies (hereafter referred to as “Contractor” or “Supplier”) to assist in filling temporary dining services positions. Contractors should have extensive experience recruiting and quickly placing vetted, trained temporary food service workers, including temporary-to-permanent placements, across a variety of roles within a hospitality and food service environment.

Attachment Preview

Raleigh, North Carolina

Request for Proposals (RFP)

#63-JDJ1176440 - Dining Temporary Staffing Services

(Pre-Qualification)

For internal administrative processing, including tabulation of proposals for posting to Bonfire

and the State of North Carolina Electronic Vendor Portal (eVP), please provide your company’s

Federal Employer Identification Number or alternate identification number (e.g. Social Security

Number). We HIGHLY recommend you register in order to see bid tabulations and award

results. Pursuant to G.S. 132-1.10(b) this identification number shall not be released to the

public. This page will be removed and shredded, or otherwise kept confidential, before the

procurement file is available for public inspection.

THIS PAGE IS TO BE COMPLETED AND INCLUDED WITH

YOUR PROPOSAL. FAILURE TO DO SO MAY SUBJECT

YOUR PROPOSAL TO REJECTION.

Federal ID

Number or Social

Security Number:

SUPPLIER NAME:

DATE:

1

REQUEST FOR PROPOSALS (RFP)

RFP # 63-JDJ1176440

TITLE:

USING DEPARTMENT:

ISSUE DATE:

DUE DATE:

ISSUING AGENCY:

Dining Temporary Staffing Services (Pre-Qualification)

Campus Enterprises - Dining

May 14, 2026

2:00 p.m., Tuesday, June 16, 2026

NC State University

Procurement Services Department

Campus Box 7212

Raleigh, NC 27695

Proposals subject to the conditions made a part hereof will be accepted until 2:00 p.m.,

Tuesday, June 16, 2026 for furnishing services described herein.

Proposals must be submitted electronically at:

https://ncsu.bonfirehub.com/opportunities/236418

Upload scanned pages from this RFP document included with your proposal response where

indicated on the Bonfire website.

Direct all inquiries (via email) concerning this RFP to:

Joel Johnson, MBA NCP NCCM

NC State University

Procurement Services

Department

Email: jdjohn25@ncsu.edu

NOTE: Questions concerning the RFP requirements must be submitted in writing via email to

jdjohn25@ncsu.edu, Subject Line: RFP #63-JDJ1176440 - Questions, no later than 5:00 p.m on Friday, May

29, 2026. Questions will be answered in the form of an addendum to this RFP. No other contact with university

representatives regarding this RFP is allowed during the proposal process. Attempts to obtain information directly

from university personnel, or by any other means, may subject your proposal response to rejection. Please use

the following template to submit your questions:

Reference

Supplier Question

RFP Section, Page Number

Supplier question …?

Insert rows as needed

2

Section 1: Introduction - Purpose and Background

North Carolina State University’s NC State Dining (hereafter referred to as “Dining” or

“University”) seeks proposals from qualified temporary staffing agencies (hereafter

referred to as “Contractor” or “Supplier”) to assist in filling temporary dining services

positions. Contractors should have extensive experience recruiting and quickly placing

vetted, trained temporary food service workers, including temporary-to-permanent

placements, across a variety of roles within a hospitality and food service environment.

Staffing Responsiveness Expectations

Contractors shall demonstrate the ability to recruit, screen, and deploy qualified

temporary staff within compressed timeframes typical of high-volume dining

operations. Dining’s needs may include short-notice (4 hours), same-day, next-day, or

seasonal surge staffing. Contractors are expected to maintain sufficient candidate

pipelines to meet fluctuating demand levels throughout the academic year.

This historical data does not guarantee that an agency shall receive a specific volume

of work, a specific total contract amount, or a specific order value under any master

agreement executed pursuant to this RFP. Additionally, there shall be no limit on the

number of orders issued under a master agreement, nor shall there be any specific

limitation on the quantity, minimum, or maximum value of individual orders.

Operational Environment

Services will be performed in a fast-paced, high-volume collegiate dining environment

serving approximately 5,000 to 7,000 guests per day across multiple residential dining

halls, retail locations, and catering operations. Contractors shall ensure all personnel

are capable of performing effectively in such environments, including adherence to food

safety standards, customer service expectations, and University policies.

Catering and Event Operations

In addition to residential and retail dining, Dining supports a high volume of catering and

special events requiring skilled front-of-house and event staff. These assignments may

include formal service, large-scale events, and customer-facing roles requiring a high

level of professionalism and service execution.

Contractors must demonstrate the ability to provide experienced catering personnel,

including waitstaff, bartenders, and event supervisors, capable of operating in

fast-paced, high-expectation event environments.

This Request for Proposal shall include providing temporary employees within the

3

following categories:

Food Service Positions

● Supervisor

● Sous Chef

● Cook

● Food Service Worker

● Barista

● Dishwasher, Janitor or Stock Clerk

Catering Positions

● Event/Bartender Supervisor

● Bar Service

● Delivery Driver

● Waitstaff Server/ Attendant

This Request for Proposal shall establish one (or more) suppliers on an annual

convenience contract to provide temporary assistance on an as-needed basis.

Role Flexibility

Dining reserves the right to request personnel for positions not explicitly listed but

substantially similar in scope and responsibility to those identified above. Contractors

shall be capable of supporting adjacent or evolving roles at bill rates to be negotiated

based on existing markup structures for similar tiers of expertise.

Non-Exclusive and Multi-Award Contracting

Dining reserves the right to award contracts to multiple Contractors as a result of this

RFP. Any resulting agreement shall be non-exclusive. Dining may, at its sole discretion,

procure temporary staffing services from any awarded Contractor, internal University

resources, or from other sources available from the state when it is determined to be in

the best interest of the University, including but not limited to considerations of

availability, performance, pricing, or operational need.

Temporary-to-Permanent Staffing

This RFP includes both temporary staffing and temporary-to-permanent placement

services. Contractors shall support transition pathways for qualified temporary

employees to become permanent University employees, subject to terms and

conditions defined in the resulting contract. Specific conversion timelines, fees (if any),

and conditions will be outlined in subsequent sections of this RFP and the final

agreement.

4

Performance Expectations

Contractors are expected to provide reliable, punctual, and qualified personnel who

meet the operational and service standards of Dining. Continued use of any Contractor

will be contingent upon satisfactory performance, including fulfillment rates, worker

quality, attendance reliability, and responsiveness to Dining’s staffing requests.

5

Commodity Codes

• NAICS 561320Temporary Help Services

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