Congratulations! You are now a potato farmer and you are trying to get a contract with In & Out Burger. They have submitted this RFP to you and all of your fellow potato farmers. For your writing assignment, you will respond to their request with your proposal. Be sure to review the “Selection Criteria” so you address all of their requirements. You can choose any format that you think is best for your proposal and, with the very limited word count, you’ll have to decide carefully which information should be included. Be sure to include your company name and logo at the top of your proposal submission. You’ll need to include pricing and delivery availability. Include tables, charts, graphics and make this proposal stand out and above the rest! REQUEST FOR PROPOSAL We, here at In and Out Burger (INO), are looking to replace our potato vendor for our world famous french fries. You are invited to submit your proposal to become our new supplier. Please adhere strictly to the following guidelines; any proposal that does not follow the submission rules will be discarded. RFP Guidelines RFP due date: March 26 by 11:59 p.m. This RFP will be sent to 24 (twenty-four) different potato distributors. The proposal submission must be 400 wo rds or less and must be a maximum of two pages. Visual aids and charts are acceptable and encouraged. Text in tables/charts will not be added to total word count but WILL count toward page count. Use your space wisely. INTRODUCTION In 1948, Harry and Esther Snyder opened the first In-N-Out Burger. They served the freshest burgers, coolest shakes and the hottest fries in a friendly, sparkling-clean atmosphere. The times, well, they have not changed at In-N-Out. The menu is still the same basic menu our guests have enjoyed since 1948. We’ve been serving everything up the same exact way: fresh, made to order and with only the highest quality ingredients. The story of the country’s coolest burger chain begins with the company’s founders, Harry and Esther Snyder. Harry was a WWII veteran who found work after the service as a caterer of baked goods. Esther spent time in the women’s branch of the Navy, serving as a surgical nurse and eventually obtained a degree in Zoology from Seattle Pacific University. They met each other at the restaurant Esther was managing after she graduated. Neither had experience in the emerging quick service industry, but in 1948, the newlyweds opened the first In-N-Out in the Los Angeles suburb of Baldwin Park across the street from Harry Snyder’s childhood home. Southern California in the 1940s was a hotbed for fast food innovation, producing McDonalds and Carl’s Jr. around the same time, but Harry was the first to recognize the potential of a restaurant that allowed drivers to make orders over a two-way intercom system, creating the first Drive-thru experience as we know it today. Combined with the Snyders’ simple goal of giving customers “the freshest, highest quality foods you can buy” while providing “friendly service in a sparkling clean environment”, their humble burger experiment gained traction — resulting in the opening of the second In-N-Out two years later. Though the Snyders clearly had a success on their hands, the potential for explosive growth of the chain was tempered by the couple’s focus on strict quality control — over both the restaurant experience and of course the food. Subsequently, only 18 restaurants were opened over the next 28 years. QUALITY REQUIREMENTS INO fries are peeled and diced daily from fresh Kennebec variety potatoes. Kennebecs have a smooth white skin, shallow eyes, and are known as one of the finest baking potatoes. They yield with the best of them, reaching maturity midseason (approx. 80 days). Our quality product is our top priority and we require that our vendors can prove that they, too, hold quality as an overarching priority. DELIVERY SCHEDULE High Demand – May 1 to Sep 30 490 pounds per week Deliveries every 2 days Mid Demand – March, April, October 360 pounds per week Deliveries every 3-4 days Low Demand – Nov, Dec, Jan & Feb 290 pounds per week Deliveries every 5 days EMPLOYMENT PRACTICES It is a priority of INO to participate in fair hiring practices, giving ample opportunity to underserved minorities in our community. Our selection of vendors will be partially based on their proof of standard California EOE (equal opportunity employment) practices. SELECTION CRITERIA: Our vendor decision will be based on the following six (6) items and will be weighted – listed here in order of importance. Quality of product based on consumer feedback Ability to meet delivery schedule Employment practices and minority-based focus Annual donation of profits to worthy organizations Price per pound Packaging accessibility and ease CONCLUSION Once all qualified proposals are reviewed, the INO executive team will make a decision. Thank you for your submission.
In the competitive world of fast-food, In-N-Out Burger (INO) has long stood as a shining example of unwavering commitment to delivering exceptional food experiences. Founded in 1948 by Harry and Esther Snyder, INO has retained its dedication to providing the freshest and highest quality ingredients, maintaining a menu that has essentially remained unchanged for decades.
The story of INO’s inception is rooted in humble beginnings, with Harry, a WWII veteran, and Esther, a surgical nurse, who brought their passion for quality and service to the restaurant industry. In 1948, they opened the first In-N-Out in Baldwin Park, California, introducing innovative concepts like the first drive-thru experience. Over the years, INO’s philosophy has been driven by their relentless pursuit of quality control, not only in the food they serve but also in the overall dining experience.
At the heart of INO’s culinary excellence are their world-renowned fries, freshly made from Kennebec variety potatoes, which are celebrated for their smooth white skin and baking qualities. In their quest to maintain the highest quality standards, INO demands the same level of dedication from their suppliers. Quality is paramount, and any proposal must convincingly demonstrate the ability to consistently deliver top-tier potatoes.
INO’s demand for potatoes fluctuates with the seasons:
High Demand (May 1 to Sep 30): 490 pounds per week, with deliveries every 2 days.
Mid Demand (March, April, October): 360 pounds per week, with deliveries every 3-4 days.
Low Demand (Nov, Dec, Jan & Feb): 290 pounds per week, with deliveries every 5 days.
Meeting these delivery schedules is pivotal to ensure the continuous supply of fresh ingredients that INO’s customers expect.
INO places great importance on equal opportunity employment (EOE) practices and seeks to promote diversity within its community. Vendors’ commitment to such practices will be a crucial factor in the selection process.
INO’s decision will hinge on six primary criteria, listed in order of importance:
Quality of Product: Demonstrated consistency in providing a high-quality product based on consumer feedback.
Ability to Meet Delivery Schedule: Reliability in adhering to delivery requirements.
Employment Practices: A commitment to EOE practices and fostering a diverse workforce.
Annual Donation of Profits: Willingness to contribute to worthy organizations.
Price per Pound: Competitive pricing that aligns with INO’s budgetary needs.
Packaging Accessibility and Ease: Convenient and sustainable packaging options.
In conclusion, INO’s legacy is built on a foundation of unwavering commitment to quality and excellence. As we embark on this search for a new potato supplier, we welcome proposals from those who share our vision and dedication to delivering the best. Your proposal submission is a crucial step in potentially becoming part of our esteemed roster of suppliers. After a thorough review of all qualified proposals, INO’s executive team will make an informed decision.
Thank you for considering this opportunity to be a part of INO’s journey in continuing to provide the finest fast-food experiences to our loyal customers.
[Your Contact Information]
[Optional: Visual Aids, Charts, or Graphic
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