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SNACK AND CHIP PRODUCTS

(contract last updated 03/25/2016)

SCOPE: Contract for University Foodservice Units for the purchase of Snack and Chip products.

CONTRACT # DESCRIPTION
16-5229 SNACK AND CHIP PRODUCTS
CONTRACT ORIGIN: ADDITIONAL INFORMATION:
UW-Madison
Purchasing Services
21 N Park St, Ste 6101
Madison, WI 53715-1218
UW-Madison users contact:
Dave Brinkmeier
(608) 262-1323 FAX (608) 262-4467
david.brinkmeier@wisc.edu
  Non-UW-Madison users contact: Vendor Representative
COOPERATIVE PURCHASING: YES
CONTRACT TERM:

April 1, 2016 through March 31, 2019 with automatic renewal extensions to March 31, 2021, unless amended, cancelled or rebid.


Manufacturer(s) FRITO LAY- RETAIL
Vendor(s)
4958
Frito Lay Inc
4484 Robertson Rd
Madison  WI 53714
     
Sales Representative: PHONE #  

Karl Lallio

262-501-3823  

CELL PHONE #:

262-501-3823  
E-mail: Karl.kallio@pepsico.com
     
  PHONE # FAX #
Ordering/Expediting: 262-501-3823  
Invoice Information: 262-501-3823  
Returns: 262-501-3823  
Supplier Diversity Reporting: 630-531-6421 630-424-5950
Website: www.fritolay.com
Commodity Code 393-10
Federal Employee ID # (FEIN) 75-0281470
F.O.B. “D” F.O.B. DESTINATION
Terms: N/30
Delivery: As needed and agreed upon between account and Frito Lay.
Minimum Order: None
Invoicing: Invoices will show net price
Return Policy: Contractor will provide for return of items ordered in error for up to 30 calendar days from receipt with the University paying only the return shipping costs.
Back Orders: Will notify ordering department within 24 hours of order/release.
Pricing Information:

SEE BELOW

ITEM
NO

DESCRIPTION

PERCENTAGE
MINUS (-) BASED ON

MANUFACTURER’S

PRICE LIST

MANUFACTURER PRICE

LIST
Title and Date

MANUFACTURER'S PRICE

COLUMN UPON WHICH

THE % FACTOR IS BASED

1.

Frito Lay - Retail

10%
Or varies

Frito Lay 2/4/16

Column “G”

PERFORMANCE AND CONTRACT REQUIREMENTS

All products delivered to the University must be guaranteed to comply with all Federal Pure Food Laws and Regulations and to applicable Wisconsin Laws.

 

1         Delivery :

            1.1      Delivery is desired as soon as possible after receipt of an order. 

            1.2      The Contractor is required to notify the ordering department of any back order, discontinuation of item(s) or other delays in shipping within 24 hours of receipt of order or release against existing order(s).

            1.3      Delivery is to be made in clean, enclosed, temperature controlled trucks, free of foul odors.  Temperatures of products at time of delivery are to be:  70° F for dry or grocery products; 40° F for refrigerated products and 0° F or frozen hard for frozen products.

            1.4      Individual packages or shipping containers shall be plainly marked with the kind, variety, count (if applicable), and net contents contained therein, and the name of the manufacturer or packer.  Any shipped packages or containers received at the units which are not properly marked as per the instructions indicated, may be cause for automatic rejection.

            1.5      Minimum delivery charges or stop charges are not acceptable and bids for any item so designated may be rejected.

            1.6      Packing Slips

            All packing slips must be signed by University personnel after they have verified items delivered.  If any discrepancies exist, the driver will be required to co-sign and note discrepancies on the delivery packing slip. The packing slip must be itemized, showing the quantity delivered and/or backordered in addition to the same information as the invoicing requirements.

 

2.        Fill Rate:
Fill rate is defined as the number of cases received divided by the number of cases ordered. The fill rate will be calculated on a weekly basis and must be 98% or greater. Fill rates will be calculated separately for Athletics, Housing and the Union. Having a fill rate less than 98% for Athletics, Housing or the Union three times in a 26 week period may be cause for termination.

 

3.        Retail Stocking UW Shelves:

            3.1      Reps should check-in with unit managers at every visit.

 

           3.2      New items:

  • Item must be on approved price list through Purchasing Services.
  • Item must be approved through: 
          • Housing, Angie Erickson
          • WI Union & Delis: Tim Hough, Retail and Jim Long Restaurants 

    

            3.3      Barcodes/UPC’s

  • Barcodes (case and each) must be provided.

            3.4      Rotate Product/Expired Items

  • Product must be rotated; out-dated product should be removed and credited.

            3.5      Promotional opportunities may be discussed with Housing and the WI Union.


Revision History

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