Name of company:

Name of contact responding:

Email of contact responding:

Phone of contact responding:

Please provide a listing of all of your field offices / branch locations mapped to the spreadsheet of USF locations attached to your survey invitation email.

Do you employ your candidates?

Do you provide benefits to your candidates/employees?

What is the maximum length of assignment you allow with a given company?

What is your primary focus: quality or quantity?

How do you qualify your applicants?

Will there be a single point of contact for U.S. Foodservice?

Do you plan to sub-contract with any other vendor(s) for any of the positions and/or locations for which you have bid?

If you do not sub-contract, how do you plan to fill jobs in locations in which you do not have an office / physical presence?

What is your proposed time-to-fill guarantee (turn-around time to fill requested positions)?

Will you have designated recruiters assigned to our Company and/or to our positions?

How do you source/locate and screen potential candidates? Note what type of advertising do you use. Provide samples of advertisements, recruitment literature, information about employee benefits, and any other information that will allow us to determine whether you are sourcing, attracting, and working to retain the best labor available.

How do you address employee issues and/or resolve related problems?

If a temporary employee fails to show for work without notice, do you have replacements ready to start immediately?

How do you respond in emergency staffing situations?

If a U.S. Foodservice division wants to hire onto its payroll someone employed as a temporary employee from your company, what is the process? Note if there is there a minimum period of time before which such an offer can be made.

What types of performance standards do you maintain and enforce?

How do you measure and report on the above mentioned performance results? Provide samples of reports and/or metrics you utilize to evaluate performance.

Performance guarantees: What percentage of your fees are you willing and prepared to put at risk if agreed upon performance standards are not met (or achieved to the satisfaction of U.S. Foodservice)?

What type of customer satisfaction surveys do you utilize?

How frequently do you conduct customer satisfaction surveys?

Are you willing to share the results of customer satisfaction surveys with U.S. Foodservice?

What is your experience with respect to filling temporary positions in the foodservice industry?

What is your experience with sourcing candidates for U.S. Foodservice?

Please provide references.