Category information represents an outline of the generic components and information that will assist Category / Sourcing Managers in the process of effectively reviewing supplier and market information as well as Client requirements and, making informed decisions / choices to "Transition" and obtain "Best-in-Class" solutions using CBRE Strategic and Preferred suppliers.
CBRE's aim will always be to consider and engage with Supplier partners that:
- Are Strategic / Preferred / Diverse
- Embrace CBRE and our Client's values
- Consider Long-term solutions
- Consider CBRE as a "Partner of Choice"
- Embrace ESG and the requirements of EcoVadis in the delivery of Sustainable solutions
1. Introduction
FS-036 Ver 1.2 (Aug 23)
2. Category Information
3. Transition Useful Templates
- Transition Process Guideline
A general process guide that takes you through the basic steps required to issue prepare Contract documents and Contract with supplier partner's
Outlines the general timeline expectations of changing out a supplier considering Client and Stakeholder engagement requirements
- Transition Plan
- 4 Stages of Transition
An approach to Transition outline the four (4) x basic stages (Plan / Implement, Stabilise, Standardise and Transform) and details the importance of using the Transition Project Plan checklist to ensure a thorough and successful transition
This section provides guidance around HSE and HSE specifics for the effective management of Food Services. Access to and knowledge of in-country Food safety legislation is highly recommended
- HSE and Food Safety
Customer Feedback is vital to the success of any Food Service Operation. This section provide guidance around the types of feedback options and frequency of same.
- Customer Feedback
Provides for a brief outline on the basic steps of escalation and problem-solving and should be used in conjunction with "Managing Supplier Performance" to ensure a consistent delivery of Food Service programming
- Escalation and Problem-Solving
A specific guide around ensuring best-value from the supplier, key triggers in the event of poor performance and the escalation process to a PIP (Performance Improvement Plan) along with the process to complete
- Managing Supplier Performance
General guidance notes around ensuring suppliers have a Business Continuity Plan in place and should be discussed as early as possible during the Contract to Transition phase
- Risk and Business Continuity
Food Services Project Transition Plan
CBRE Root Cause Analysis Template
Food Services Strategic Escalation RACI
Food Services Audit Performance
sample checklist
Food Services Vendor Opening Checklist
Food Services HSE Severity Level RACI
Ideas on how Food Menus can be prepared for Food Service operations along with specifics on key wording content and design
- Food Menus
Food Services QHSE Service Inspection
A general guide around the requirements and key objectives and outcomes of conducting Food Safety Audits in Food outlets. Link to ANZFA guidance notes included for review
- Food Safety Audits
Transition-Transition & Opening
Transition-HSE
Transition-Escalation & Problem Resolution
Failure Mode and Effects Analysis