Q:    Do you provide online access to quality, statistical, and financial reports and information regarding our facility?

A:    Yes.  We are developing a secure Application Service Program (ASP) to provide customers access via website to applications, related services and reports that would otherwise have to be located at the customer’s premises.  Additionally, we are working with a programmer to develop a Customer Relationship Management (CRM) program to manage customer relationships in a more efficient and organized manner. 

Q:    Do you provide emergency contact 24/7?

A:    CSG provides 24/7 emergency contact capabilities for handling emergencies after hours in accordance with an “Emergency Response” protocol established at your facility.  In summary, this protocol provides Administration with pager numbers and/or cellular telephone numbers to contact management personnel twenty-four hours a day, seven days a week in case of food service or facility-related emergencies. 

Q:    What is your existing customer base?

A:    CSG will gladly provide this information, as well as references, during the initial proposal process.

Q:    May we visit one or more of your current customers’ facilities?

A:    CSG encourages you to visit any of our existing customers.  Please allow us twenty-four hours notice to make the proper arrangements.

Q:    How do you demonstrate/measure the quality of your foodservice operations?

A:    CSG is committed to quality service in our foodservice operations!  Consequently, to obtain and consistently maintain and measure quality in this area, we have instituted and administer our own internal Quality Improvement Program (QIP) for foodservice as described at length within our formal proposal.  This QIP program is not meant to function independently from the facilities internal quality program/s, rather it is designed to interface and interact with those programs, providing additional reinforcement and support mechanisms. 

Q:    Do you have a Crisis Communication Plan (sanitation and safety policies for food handling)?

A:    Yes, CSG has a Crisis Communication Plan and protocol in place to address any food sanitation or food safety issues as part of our HACCP program.  All employees are trained to correctly respond to and report any food service concern.  This Plan is further bolstered by our Disaster Protocol – emergency menus, supplies, isolation, and procedures for emergency conditions.

Q:    How do you handle requests for changes in pricing?

A:    CSG realizes our contract management responsibilities may increase or, perhaps, decrease.  As these changes occur, we will work with Administration to accommodate changes in pricing or other applicable changes as necessary.

Q:    How do you justify your recommended optimum staffing level?

A:    CSG’s  proposed optimum staffing level is based upon more than thirty combined years of industry experience in the areas of resident, inpatient, day school, cafeteria staffing, as well as analyzing your existing staffing patterns observed during our survey.  We consider the volume of meals provided, efficiencies of the systems in place, and your special requirements.