Catering / Venue

2026-11-03

The scope of work for the requested services is divided into categories based on event size and the type of service provided . Vendors should indicate their capability to provide services across one or more of the following : 1 . Service Categories by Event Size The services are grouped based on the number of attendees : 5 - 50 people , 51 - 100 people , 101 - 150 people , and 151 people and above . 2 . Core Service Types Within each size category , the required service types include : • Food Delivery ( including food for pick - up ) • Food Onsite ( e . g ., restaurant dining , full - service catering ) • Food and Venue ( bundled service ) • Venue Only 3 . Key Requirements The County has specific standards that successful vendors must be able to meet , including : Food Standards and Health Requirements : • Accommodating values - based eating ( e . g ., vegetarian , vegan ). • Addressing cultural , religious , and spiritual dietary restrictions ( e . g ., kosher , halal ). • Accommodating food allergies ( e . g ., gluten - free , soy - free , nut - free , dairy - free ). • Offering foods and beverages that focus on whole grains , fresh fruit / vegetables , healthier preparation methods , and avoiding sugar - sweetened beverages and fried foods , with an emphasis on plant - based and lean protein options . Sustainability Practices : • A commitment to minimizing food waste and considering food reclamation / disposal . • Using dishware / durables made with less toxic materials . • Using products that are more natural and in alignment with Center for Environmental Health recommendations when disposable servingware is necessary ...

Oregon

2026-04-08