Information

  • Three Letter Airport Code, Two Letter State Code, Gate Location: for example - GSP, SC, A1 (or "F Concourse), etc.

  • Additional Site Name or reference, if any

  • Location
  • What is the scheduled opening day?

  • Any specific information regarding parking, directions, etc.?

  • Conducted on

  • Prepared by

  • Assisted by

Client / SDX Contact Information

Client Contact Information

  • Enter contact information for Client contacts, to include Name, Email Address, Business and Cell Phones.

  • Main Client Point of Contact

  • Is there a local contact for security / access to the site?

  • Enter contact information.

  • Where is the badging office located?

  • Is there a Client IT Contact?

  • Enter contact information.

  • Is there another client contact for this location?

  • Enter contact information.

  • Is there a current manager / supervisor for this location?

  • Enter contact information.

  • Are there any site restrictions, policies or training required prior to Sodexo support personnel arriving onsite?

  • Please explain.

Sodexo Contacts

  • Enter contact information for Sodexo contacts, to include Name, Email Address, Business or Cell Phones.

  • Main Sodexo POC including title.

  • Additional Sodexo POC(s) including title.

Front of House General Information

  • Capture front of the house information in this section. Do so in such a way that if you were not the one doing the tour, you would feel as if you were.

  • What is the approximate square footage of the check-in area?

  • What is the approximate square footage of the guest area?

  • What is maximum guest capacity at one time?

  • What is the average daily attendance at the club?

  • What time(s) of the day are peak attendance - when the club is at it's fullest?

  • Is there evidence of a guest counter - a device that will capture the numbers of people coming / going? This may be seen by the front door or guest check-in area?

  • Guest Counter
  • How many did you see and where were they located?

  • Take some pictures of the device(s).

  • How many seats available in the lounge area.

  • How many seats available at the bar (enter zero if no bar)?

  • Is there a conference room or other specialty dedicated room? Use this field for the first, and then each additional conference room by using the + sign.

  • Conference Room
  • What is the capacity of the room?

  • Take some pictures of the room.

  • How is the club accessed by the guests? Include information about stairs and elevators, as well as keys and key cards.

  • How is the club accessed by the employees?

  • How is the club accessed by the delivery services and contractors?

  • Please provide a list of contractors who have provided things like kitchen equipment repair, plumbing, electrical, HVAC & carpentry repairs?

  • What will Sodexo be responsible for in regards to cleaning and maintenance in the FOH? Please be as specific as possible.

  • Take pictures and annotate as appropriate.

  • Add a drawing if it would be useful.

  • Enter any other useful general information about the front of house area.

Staging / Training Area

Staging Area

  • Is there space available for a staging area for technology, smallwares, etc?

  • Capture any useful information such as room location, size, who we should contact for access, etc.

  • Take a picture of the room if possible.

  • When will the room be available for us to use?

  • Is the area lockable?

  • Explain what security measures will be put into place.

  • Can Sodexo be provided a key or access card for the staging area?

  • Explain how Sodexo will gain access to the area when needed.

  • Describe from whom and when Sodexo can obtain this key or card.

  • Please select what is available and respond to the follow up questions.

  • How many ports are available? Ask if we are allowed to bring in or borrow a switch temporarily to use for staging of computers if the number of ports is inadequate.

  • How many tables and chairs are available? Ask if there are some we can borrow if the counts are not adequate.

  • When will the room no longer be available for us to use?

  • Please enter any other useful information.

Training Area

  • Will training space be required?

  • Document information about what is required, what is available, and when it is needed.

  • Approximately how many people will this room need to accommodate?

  • Approximately when will the room be needed, and for how long?

  • If applicable, enter date and time frame the room is not available within the time frame listed above

  • Take a picture of any available room, taking into account video equipment, etc.

  • Any other information about training space to be documented?

Small Wares

Front of House (FOH) small wares.

  • Use this section to document the small wares in the front of the house for the guests.

  • Take pictures of the small wares found on the counters and serving areas.

  • Document any information about the small wares, such as sizes, types, etc. Include anything that looks off or not right.

Back of House (BOH) small wares.

  • Use this section to document the small wares in the back of the house, used by cooks, servers, etc.

  • Take pictures of the small wares found in this area.

  • Document any information about the small wares, such as sizes, types, etc. Include anything that looks off or not right.

Bar area small wares.

  • Use this section to document the small wares in the bar area.

  • Take pictures of the small wares found in this area.

  • Document any information about the small wares, such as sizes, types, etc. Include anything that looks off or not right.

Capital Equipment

  • Capital Equipment is vital to the success of the operation. Use this area to document all the equipment currently in place, including the condition. Document any evidence of repairs needed.

  • Is there a dedicated food preparation area?

  • How many food preparation area's are available?

  • Please take pictures of the food preparation area(s).

  • Document sizes of each food preparation area.

  • Is there space available for the food preparation area(s)?

  • Take pictures of the proposed space(s).

  • Add a drawing if it would be useful.

  • Document any additional information that would be useful.

  • Are there work (prep) tables?

  • How many work tables are available?

  • Please take pictures of them.

  • Document sizes of each.

  • Is there space available for work tables?

  • Take pictures of the proposed space(s).

  • Add a drawing if it would be useful.

  • Document any additional information that would be useful.

  • Is there a 4' refrigerated make up table?

  • How many are available?

  • Please take pictures of them.

  • Document any additional useful information.

  • Is there space available for them?

  • Take pictures of the proposed space(s).

  • Add a drawing if it would be useful.

  • Document any additional information that would be useful.

  • Is there a Turbo Chef or Alto Sham?

  • How many are available?

  • Please take pictures of them.

  • Document any additional useful information.

  • Is there space available for them?

  • Take pictures of the proposed space(s).

  • Add a drawing if it would be useful.

  • Document any additional information that would be useful.

  • Are there soup warmers?

  • How many are available?

  • Please take pictures of them.

  • Document any additional useful information.

  • Is there space available for them?

  • Take pictures of the proposed space(s).

  • Add a drawing if it would be useful.

  • Document any additional information that would be useful.

  • Is there a rethermalizer?

  • How many are available?

  • Please take pictures of them.

  • Document any additional useful information.

  • Is there space available for them?

  • Take pictures of the proposed space(s).

  • Add a drawing if it would be useful.

  • Document any additional information that would be useful.

  • Is there a mobile storage cage?

  • How many are available?

  • Please take pictures of them.

  • Document any additional useful information.

  • Is there space available for them?

  • Take pictures of the proposed space(s).

  • Add a drawing if it would be useful.

  • Document any additional information that would be useful.

  • Is there reach in refrigeration?

  • How many are available?

  • Please take pictures of them.

  • Document any additional useful information.

  • Is there space available for them?

  • Take pictures of the proposed space(s).

  • Add a drawing if it would be useful.

  • Document any additional information that would be useful.

  • Is there reach in freezer(s)?

  • How many are available?

  • Please take pictures of them.

  • Document any additional useful information.

  • Is there space available for them?

  • Take pictures of the proposed space(s).

  • Add a drawing if it would be useful.

  • Document any additional information that would be useful.

  • Is there a walk-in cooler?

  • How many are available?

  • Please take pictures of them.

  • Document any additional useful information.

  • Is there space available for them?

  • Take pictures of the proposed space(s).

  • Add a drawing if it would be useful.

  • Document any additional information that would be useful.

  • Is there a walk-in freezer?

  • How many are available?

  • Please take pictures of them.

  • Document any additional useful information.

  • Is there space available for them?

  • Take pictures of the proposed space(s).

  • Add a drawing if it would be useful.

  • Document any additional information that would be useful.

  • Is there a panini press?

  • How many are available?

  • Please take pictures of them.

  • Document any additional useful information.

  • Is there space available for them?

  • Take pictures of the proposed space(s).

  • Add a drawing if it would be useful.

  • Document any additional information that would be useful.

  • Are there warmers (hot holding boxes)?

  • How many are available?

  • Please take pictures of them.

  • Document any additional useful information.

  • Is there space available for them?

  • Take pictures of the proposed space(s).

  • Add a drawing if it would be useful.

  • Document any additional information that would be useful.

  • Is there a speed rack?

  • How many are available?

  • Please take pictures of them.

  • Document any additional useful information.

  • Is there space available for them?

  • Take pictures of the proposed space(s).

  • Add a drawing if it would be useful.

  • Document any additional information that would be useful.

  • Are there hot plates?

  • How many are available?

  • Please take pictures of them.

  • Document any additional useful information.

  • Is there space available for them?

  • Take pictures of the proposed space(s).

  • Add a drawing if it would be useful.

  • Document any additional information that would be useful.

  • Is there an Ice Maker?

  • How many are available?

  • Please take pictures of them.

  • Document any additional useful information.

  • Is there space available for them?

  • Take pictures of the proposed space(s).

  • Add a drawing if it would be useful.

  • Document any additional information that would be useful.

  • List any other food prep or storage equipment not listed above. You can use this multiple times by clicking the plus sign and adding additional information.

  • BOH Additional equipment?
  • What is the equipment?

  • How many are available?

  • Please take pictures of them.

  • Document any additional useful information.

Bar area capital equipment.

  • List any capital equipment for the bar area. You can use this multiple times by clicking the plus sign and adding additional information.

  • Bar equipment?
  • What is the equipment?

  • How many are available?

  • Please take pictures of them.

  • Document any additional useful information.

Front of the house (FOH) capital equipment.

  • List any other food prep or storage equipment for the FOH. You can use this multiple times by clicking the plus sign and adding additional information.

  • FOH Additional equipment?
  • What is the equipment?

  • How many are available?

  • Please take pictures of them.

  • Document any additional useful information.

Infrastructure

  • Use this area to document any information about the Infrastructure that should be considered as we prepare to transfer the business to Sodexo. Be specific to capture information that may require a future investment by Sodexo or the Client.

Front of the House (FOH)

  • Restrooms and Shower Stalls - use the + sign to add information for each restroom and / or shower stall.

  • Rest Rooms / Showers
  • Which type of room is this?<br>

  • Number of commode stalls, urinals and sinks?

  • Take pictures and annotate as appropriate.

  • Document any other information we should be aware of in the restroom area, such as general condition, evidence of service needs, etc.

  • Is there a custodial closet or area with a mop sink?

  • Describe location and size?

  • Document condition of cleaning equipment such as mops, buckets, shelving, etc.

  • Indicate type of cleaning and paper products currently in use?

  • Take pictures and annotate as appropriate.

  • For the questions below, check with the Manager and ask them to point out any nuances or challenges they are having. Include items they have reported and are in process of getting things fixed.

  • Walk around the club and focus on the condition of the equipment and electrical outlets. Are there any obvious sign of repairs needed?

  • Walk around the club and focus on the condition of the furniture. Are there any obvious sign of repairs needed?

  • Walk around the club and focus on the condition of the building materials, such as the floors, walls and ceilings. Are there any obvious sign of repairs needed?

  • What will Sodexo be responsible for in regards to cleaning and maintenance in the FOH? Please be as specific as possible.

  • Add pictures to document issues and annotate as appropriate.

Back of the House (BOH - kitchen)

  • Enter the total amount of working 110v electrical outlets in the kitchen.

  • Enter the total amount of working 220v electrical outlets in the kitchen.

  • Are any electrical outlets not working?

  • Describe location(s) of non-working outlets and any information regarding the plan / timeline to get these repaired.

  • Enter the total amount of working 110v electrical outlets CURRENTLY NOT IN USE in the kitchen.

  • Enter the total amount of working 220v electrical outlets CURRENTLY NOT IN USE in the kitchen.

  • What is the estimated total amperage being used by existing equipment?

  • What is the estimated total amperage available in the kitchen?

  • Are electrical panels in the BOH area?

  • Take pictures and annotate as appropriate. Outside of pane, but also for inside the panel to show availability of future growth space.

  • Please describe any other power needs or useful information regarding the power for the kitchen.

  • Walk around the BOH and focus on the condition of the equipment and electrical outlets. Are there any obvious sign of repairs needed?

  • Walk around the BOH and focus on the condition of the plumbing and HVAC equipment. Are there any obvious sign of repairs needed?

  • Walk around the BOH and focus on the condition of the building materials, such as the floors, walls and ceilings. Are there any obvious sign of repairs needed?

  • What will Sodexo be responsible for in regards to cleaning and maintenance in the BOH? Please be as specific as possible.

  • Add pictures to document issues and annotate as appropriate.

Sanitation Code Compliance

  • Is there a 3 compartment sink in place?

  • Take picture(s) of the sink(s) and annotate as needed.

  • Enter any additional useful information.

  • Take pictures of potential locations for a 3 compartment sink, and location of any existing plumbing visible.

  • Opportunity to add a drawing showing location of where sink would be needed, and any existing plumbing.

  • Enter any additional useful information, such as discussions with client about the need for a 3 compartment sink, etc.

  • Is there a hand washing sink in place?

  • Take picture(s) of the sink(s) and annotate as needed.

  • Enter any additional useful information.

  • Take pictures of potential locations for a hand washing sink, and location of any existing plumbing visible.

  • Opportunity to add a drawing showing location of where sink would be needed, and any existing plumbing.

  • Enter any additional useful information, such as discussions with client about the need for a hand washing sink, etc.

  • Are there any known issues with water, for example, temperature changes, not sufficient temperature or pressure, etc.

  • Please document the known issues and any planned corrective action by the client or current contractor.

  • Is there an automatic dishwasher in place?

  • Take picture(s) of the sink(s) and annotate as needed.

  • Enter any additional useful information, such as brand, model, servicing company, etc.

  • Take pictures of potential locations for an automatic dishwasher, and location of any existing plumbing visible.

  • Opportunity to add a drawing showing location of where sink would be needed, and any existing plumbing.

  • Enter any additional useful information, such as discussions with client about the need for a hand washing sink, name of local vendor who can service the dishwasher, etc.

Facility

  • Is the ceiling considered sanitary and up to code? Example, does it have a smooth, vinyl, non-absorbent washable surface?

  • Take pictures of any non-compliant ceiling areas.

  • Describe any plans to bring the ceiling into compliance.

  • Document any information about the smoke sensor sensitivity inside the club area.

  • Is there separation between the food preparation area and the dish room?

  • Take some pictures and annotate accordingly.

  • Document any plans to add separation between the food prep area and dish room.

  • When was the last health department audit / inspection?

  • Take a picture of the health department rating certificate and/or other health department documentation.

  • Document any key health department notations from the last audit.

  • Enter any additional information about licensing, health department, or any other items of note for this section.

  • Take a picture of any business license(s) you find posted on the walls.

Storage Availability

  • Use this area to document any information about existing storage space that is available within and outside of the space allotted to Sodexo.

BOH Storage

  • Back of the House (BOH) Storage Space - add for each space available.

  • BOH Storage
  • What is the name / room number of the storage area?

  • What is the square footage of the storage space?

  • Type of shelving in the storage space?

  • Does the storage space appear adequate for the current number of items stored in it?

  • Take picture(s) of the storage space.

  • Draw out the space if it would be useful.

  • Enter any other comments about this BOH storage space.

Within Club Storage

  • Additional storage space WITHIN the club - add for each space available.

  • Within Club Storage
  • What is the name / room number of the storage area?

  • What is the square footage of the storage space?

  • Type of shelving in the storage space?

  • Does the storage space appear adequate for the current number of items stored in it?

  • Take picture(s) of the storage space.

  • Draw out the space if it would be useful.

  • Enter any other comments about this Within Club storage space.

Outside Club Storage

  • Additional storage space OUTSIDE the club - add for each space available.

  • Outside Club Storage
  • What is the name / room number of the storage area & where is it located?

  • What is the square footage of the storage space?

  • Type of shelving in the storage space?

  • Does the storage space appear adequate for the current number of items stored in it?

  • Take picture(s) of the storage space.

  • Draw out the space if it would be useful.

  • Enter any other comments about this Outside Club storage space.

Within Airport Storage

  • Additional storage space within the AIRPORT - add for each space available.

  • Airport Storage
  • What is the name / room number of the storage area & where is it located?

  • What is the square footage of the storage space?

  • Type of shelving in the storage space?

  • Does the storage space appear adequate for the current number of items stored in it?

  • Take picture(s) of the storage space.

  • Draw out the space if it would be useful.

  • Enter any other comments about this Within Airport storage space.

Security systems

  • Capture information about any security systems you see in place. This includes key card equipment, camera‚Äôs, etc.

  • Is there an electronic access device at the front entrance door?

  • Select all that apply regarding this access point.

  • Describe the device and how it functions.

  • Take a picture of the device if possible.

  • How is access to the club provided.

  • Are security cameras visible anywhere within the club?

  • Describe what you see, where they appear focused, and how many you count.

  • Find out who is responsible for monitoring the system, and how we go about looking at the recordings in the event of an incident.

  • Find out if there have been any discussions about adding a system, and if there have been any compelling reasons to fuel these discussions.

  • Does there appear to be any other forms of security in the club area?

  • Please explain what you see and learn about this other type of security.

IT General Information

  • Please answer these questions based on information derived from the contract or the onsite visit. Use the + sign to add notes to your selection.

  • Who provides the landline telephone service?

  • Who provides the Broadband service?

  • Who provides the network infrastructure?

  • Who provides the computerized Point of Sale Equipment?

  • Who provides the check-in computers?

  • Who provides the Business Center computers?

  • Who provides the TV Signal?

  • Please get contact information for support, etc.

  • Enter any additional information that might be helpful?

Network and Cabling

  • Network infrastructure is very important to the success of the operation. Special consideration should be given if Sodexo will be accepting Credit Cards at the location. Also be aware that if Sodexo is required to build out a network this could be very expensive. Work toward utilization of the client network wherever possible. If not already discussed previously let client IT know that we recognize we are a guest in their house and on their network, and will do our best to abide by their rules.

  • Is WIFI available for the guests?

  • Who is responsible for providing this WIFI?

  • What is the SSID?

  • Any special access requirements?

  • What is the current password?

  • How often does the password get changed, and who is responsible for the change?

  • Will Sodexo need to provide WIFI devices?

  • Please describe the types of existing WAP devices, and if know what types are preferred if they need to be replaced.

  • Take a picture of existing devices or mounting locations of new devices. Annotate as appropriate.

  • What other information or restrictions should we be aware of?

  • Whose network will we be using?

  • Will client provide Broadband Connectivity to our network?

  • Please note that Sodexo Broadband providers can cost anywhere between $75 and $1,000 per month, depending on the type of service needed and the location. Add another $125 per month for a Sodexo Firewall if credit cards are accepted. Note that a minimum of 3MB upload and download speeds will be necessary for efficient operations.

  • Document the name(s) of any local Broadband providers and any additional useful information.

  • Document a telephone number for the location than can be used to search for a BB provider.

  • Please select the type of Broadband service that is currently available in the building.

  • IMPORTANT: DSL is NOT recommended for Business Grade Internet.

  • Enter the company name and any contact information if known.

  • What type of Network will the client put our systems on?

  • Please explain.

  • IMPORTANT: DSL is NOT recommended for Business Grade Internet. Please ask client for an alternative arrangement for Sodexo Business Internet Connectivity.

  • Are there any restrictions that we should be made aware of?

  • Briefly explain the restrictions.

  • If needed can Sodexo be segmented from the clients network either virtually (VLAN) or Physically? Note that PCI compliance requires Physical Segmentation beginning Jan 2015 unless P2P encryption of card swiping equipment is being used. If credit cards are not being accepted or P2P encryption is planned, please select N/A.

  • Indicate whether this will be a VLAN or Physical Segmentation. Describe who will be responsible for the network build, how long it is expected to take, and who will be funding the project.

  • Will Sodexo or client be responsible for extensive network cabling? Extensive means anything that will require connection to or installation of a network backbone in a large site opening.

  • Will Sodexo be responsible for providing network equipment?

  • Will Sodexo be responsible for providing the contractor to perform this extensive wiring?

  • Will we be able to use the contractor listed earlier or will we need to get our own contractor? Note that we prefer to use a contractor that the client is already comfortable with.

  • Add any other comments that might be helpful.

  • What type of network backbone will Sodexo be connecting to?

  • What types of switching gear will be required?

  • Add any pictures that might be helpful.

  • Please enter any other useful information here.

  • What types of switching gear will be required?

  • What type and length of Fiber connections will be needed to match clients backbone?

  • Add any pictures that might be helpful.

  • Please enter any other useful information here.

  • Does wiring and cabling exist and is it adequate for our needs?

  • How many computers need cabling?

  • How many printers need cabling?

  • How many POS Terminals need cabling?

  • How many digital displays need cabling?

  • How many other devices such as clocks, etc. need cabling?

  • Approximately how much does it cost per network drop?

  • Any other useful information that should be documented?

Computer Hardware

  • With most Sodexo programs being web based, the ability to use client computers and save the overhead and ongoing expense is very good. Be aware of the challenges with some of our programs as you have your conversation with Client IT.

  • Who's computers will we be using?

  • How many Sodexo provided desktops and/or laptops will be needed for Management?

  • How many Sodexo provided desktops and/or laptops will be needed for Check-In?

  • How many Sodexo provided desktops and/or laptops will be needed for Business Center?

  • Please indicate details of computer order including the quantity of Laptops, Desktops, etc. provide complete shipping information and attention to:, etc. Provide contact information for onsite person responsible for these computers.

  • Enter mailing address for computer shipment, if different than one previously provided. Provide ATTN: to, phone number and email address also.
  • Please select all that apply regarding the client computers.

  • What version of office is on the client computers?

  • Is there a plan to upgrade in the near future?

  • Briefly explain.

  • If Office is not loaded directly on the computer, i.e. requires Citrix or something to access, please explain here. NOTE: Some Sodexo programs, such as SMG, require MS Office installed directly on the computer.

  • There may be a few executable (.exe) programs that need to be installed. Please explain the process for getting these done in time for opening?

  • Add any comments that might be useful.

  • How many ADDITIONAL client computers will be required?

  • Indicate process for ordering additional computers including any contact information. Also indicate if the department will get a charge back for the computers and if so how much.

Printers and Phones

  • With Sodexo's ACE initiatives we are paying very close attention to the costs of printing supplies and the ordering of the correct printer for the job. We have also limited Smart Phone purchases and use client provided phones where possible.

  • Do we need to purchase Sodexo Printers?

  • Indicate the quantity of printers needed. Note that PPM = Pages / Month. MFP = Multi-Function Printer.

  • Low volume color MFP Ink Jet <2k PPM

  • Medium volume B&W Laser 2k - 6k PPM

  • Medium volume B&W Laser MFP 2k - 6k PPM

  • Medium volume Color Laser 2k - 6k PPM

  • Medium volume Color Laser MFP 2k - 6k PPM

  • High volume B&W Laser >6k PPM

  • High volume Color Laser >6k PPM

  • High volume Color MFP >6k PPM

  • Signage Color Printer (11x17)

  • Large Format Poster Printer - 36" - 48" wide.

  • COPIER: Full-sized B&W Multi-Function Copier

  • COPIER: Full-sized Color Multi-Function Copier

  • Please add any additional useful information.

  • Will we be using Client provided printers?

  • Who will provide ink and toner for the client printers?

  • Please take pictures of the printers to include model numbers so the correct supplies can be ordered.

  • Please indicate which cell phone providers work best within the facility.

  • Will we be using the landline phone system provided by the client?

  • Indicate a prefix number to obtain an outside line if required.

  • Indicate a long distance access code that would need to be entered if required.

  • Enter any additional useful information such as a contact person for directory changes, voice mail passwords, etc.

Point of Sale

  • This section is designed to gather as much information as possible about the Computerized Point of Sale system used in food services. It may be skipped entirely if we are not providing retail food services at this account.

  • Is there space to put POS terminals for future growth?

  • Please describe the space available, include comments about counter conditions, availability of power and data lines, etc.

  • Please take pictures of the area showing what is available (with measurements), and what is missing.

  • Opportunity to add a line drawing if needed.

  • Are there additional potential locations at this site?

  • POS Location
  • Please describe the space available, include comments about counter conditions, availability of power and data lines, etc.

  • Please take pictures of the area showing what is available (with measurements), and what is missing.

  • Opportunity to add a line drawing if needed.

  • Describe what it would take to add a POS terminal to this location / site.

  • Add pictures to enhance your description - and annotate where appropriate.

  • Add a drawing if it would be useful.

  • Any additional POS comments?

Cash and Credit

  • Who will own the cash? This also includes Credit Card MID's. Select N/A if we are using a POS system that does not accept cash or credit cards.

  • Can the POS terminals be on a segmented VLAN or physically isolated from the rest of the client network?

  • Will the POS terminals or Credit Card readers connect through a Managed Firewall?

  • Will a Sodexo Netsurion Firewall be required?

  • Slide switch to On if a rack mount shelf is needed for the firewall. <br>

  • Enter the contact information for the person who will be responsible for working with Netsurion to configure the Firewall?

  • Enter the shipping information and unit number for the firewall.

  • Opportunity to add pictures if needed. This will include pictures of devices used to accept credit cards.

  • Any additional cash or credit card comments?

Other Tenders

  • Add any thoughts about loyalty cards or programs, such as SoGo or APP Card, that should be considered for future growth

Mobility

  • If there is a need for a mobile solution please describe it here. Include information on how the POS terminal will connect to the network. Examples include WIFI, Cell, VPN, etc.

  • Opportunity to add pictures if needed.

  • Provide any other information that might be useful in regards to the POS system.

Digital Displays

  • Use this section to capture as much information about digital displays. Take as many pictures as possible, indicating the location of the menu or display.

  • Is Digital Signage currently in place?

  • Who owns the existing system?

  • Please take pictures of the digital screen, capturing both front and back of the screen if possible.

  • Enter the location of the above pictures and any special considerations.

  • Select if you have additional Digital Signage pictures to document.
  • Please take pictures of the digital screen, capturing both front and back of the screen if possible.

  • Enter the location of the above pictures and any special considerations.

  • Is content delivered by USB or a data line?

  • Please describe the existing system. Please include as much detail as possible answering these questions: information about the hardware and software controlling the system; contact information for the system and will the system and contact be staying on and available to support the opening and beyond.

  • How is digital signage mounted?

  • Please clarify other.

  • Will Sodexo need to purchase new media players for existing displays?

  • How many media players does Sodexo need to purchase?

  • Which system will be utilized?

  • Enter any additional information such as who will be responsible for this system / installation, including name, phone and email address.

  • NOTE: Quotes can be obtained by emailing sodexo@promotion.tech, with a copy to Robert.hart@promotion.tech. Provide full account information including address and cost center number if known.

  • Are data lines in place for all existing digital signage?

  • Is digital signage integrated with the POS system?

  • Is Digital Signage planned during or after transition?

  • Who will own the system?

  • Please take pictures of the location and annotate to indicate where the screen will be located in the picture.

  • Add a description of the above pictures, or any other useful information.

  • Select if you have additional location pictures to document.
  • Please take pictures of the location and annotate to indicate where the screen will be located in the picture.

  • Add a description of the above pictures, or any other useful information.

  • Will content be delivered by USB or a data line?

  • Please indicate who will be installing the data lines. Also indicate if they will be connected to the client's or Sodexo's switch/network, or if they will be installed as a home run directly to the office where the Digital Signage computer will be located.

  • How will digital signage be mounted?

  • Please clarify other.

  • Will Sodexo need to purchase new media players for the new displays?

  • How many media players does Sodexo need to purchase?

  • Which system will be utilized?

  • Enter any additional information such as who will be responsible for this system / installation, including name, phone and email address.

  • NOTE: Quotes can be obtained by emailing sodexo@promotion.tech, with a copy to Robert.hart@promotion.tech. Provide full account information including address and cost center number if known.

Office Logistics

  • Office Logistics helps us get a better understanding of technology needs. By thinking of collaboration and the logical sharing of resources, we can help improve work efficiencies and reduce the cost of technology.

  • Is there office space for our manager(s) at this location?

  • Please describe the office layout, documenting in general the number of offices and where they are located. The next set of questions will ask for more specifics per office or group of offices.

  • Enter the name of the manager or group for the office(s).

  • How many phone jacks are in this office or group of offices?

  • How many network jacks are in this office or group of offices?

  • Does it appear that there are enough connections for the equipment currently in the(se) office(s)?

  • Please take some pictures if you can.

  • Diagram the office layout.

  • Please select and add any additional Food and Nutrition Office(s).

  • Additional FANS Office
  • Enter the name of the manager or group for the office(s).

  • How many phone jacks are in this office or group of offices?

  • How many network jacks are in this office or group of offices?

  • Does it appear that there are enough connections for the equipment currently in the(se) office(s)?

  • Please take some pictures if you can.

  • Diagram the office layout.

  • Enter any specific or unusual directions or information about how to locate or find the office.

Additional Information

  • use this section to document any additional information and pictures that does not fit elsewhere in this survey.

  • Additional Information.

  • Additional Photos.

  • If you have more select the button and keep on adding.

  • Additional Information?
  • Additional Information.

  • Additional Photos.

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.