Skip to content
MarketScale
‹ Back to IndustriesFood & Beverage

RFP Tips for Facilities Maintenance

Like all other areas of a business, facilities need to look at their options from time to time. And, with so many things happening today in the world of facilities maintenance and myriad vendor options to explore, now may be the perfect time to take advantage of a request for proposal (RFP). But what…

This story was produced through MarketScale. See how Food & Beverage teams put it to work with Customer Stories & Case Studies.

Share
RFP Tips for Facilities Maintenance

Get featured

Want to get featured in MarketScale Food & Beverage?

Create a free MarketScale workspace and get your company's expertise featured across our Food & Beverage coverage. No credit card, no demo required.

Request an invite

Like all other areas of a business, facilities need to look at their options from time to time. And, with so many things happening today in the world of facilities maintenance and myriad vendor options to explore, now may be the perfect time to take advantage of a request for proposal (RFP).

But what should facilities management look for in terms of getting the most out of that RFP? To get the most out of the process, Rick Upton, Sr. VP of Sales and Marketing for Vixxo, offered up some insights and suggestions.

“When you look at the marketplace today and the changes going on both in the retail and restaurant landscape, companies are having to make some tough decisions in terms of how they remain competitive,” Upton said. “How do they position themselves better for when, hopefully, the marketplace opens back up and things return to some semblance of normality? So, facilities face tremendous pressure today to cut costs at the operations and headquarter-spend side. This is one of the primary reasons we see customer’s going out to market today.”

There are many reasons beside cost that lead facilities to seek out a new maintenance vendor. Some may include the desire for new technologies to achieve efficiencies, or perhaps a company’s current vendor fails to provide the level of expected service.

And, as Upton noted, sometimes a company enters an agreement with a vendor. During the contract, the vendor makes their own staff or process efficiencies that may reduce the service quality over time.

Upton recommended one crucial step when considering an RFP: first consider an RFI, or request for information. Sometimes, it is a worthy option to explore before even undertaking the RFP process to cast a wider net.

“You may think you know who the players are – the most innovative, the most successful,” Upton said. “But why trust that potentially dated information? You may also have some incumbents out there who have struggled recently to stay current and thriving and growing. So, we would strongly encourage you to go out with an RFI and test those assumptions on what you believe are the current providers.”

Follow us on social media for the latest updates in B2B!

Twitter – @MarketScale

Facebook – facebook.com/marketscale

LinkedIn – linkedin.com/company/marketscale

Your experts belong here

Every story in MarketScale Food & Beverage starts with a company putting its plant managers, quality leads, and R&D teams on the record. Buyers are already reading this topic. The only question is whose experts they find.

Processors and grocery buyers vet suppliers hard, and your operations people are the ones who can satisfy them.

Get your team featuredSee how it works15 minutes, straight to a calendar.

Follow Food & Beverage Insights

Get new expert content in your inbox.

Food & Beverage: are you visible to AI?

Before they reach out, Food & Beverage buyers ask AI engines which vendors to trust. See how AI describes your company today, and where competitors show up instead.

Free workspace

You just read one Food & Beverage expert. Your company is full of them.

This article was produced through MarketScale. The same platform turns your plant managers, quality leads, and R&D teams into the articles, video, and social content Food & Beverage buyers are searching for. Create a free workspace and see it with your own people. No credit card, no demo required.

NPS +73 · 1,000+ creators · 38+ countries

What you get, free

Your own MarketScale Studio workspace
One video edit a month, on us
AI writing, editing, and publishing tools
In-platform coaching to learn the system

More Food & Beverage Insights

Alternative protein buyers are shifting specs from imitation to clean labels

Alternative protein buyers are shifting specs from imitation to clean labels

Science|Business, in a report supported by EIT Food, says alternative proteins are moving from novelty to procurement-ready categories judged on taste, price, and processing. Nature and ScienceDirect reviews point to unresolved safety, regulatory, and environmental assessments for microbial and cultured proteins. For food manufacturers, the near-term work is specification discipline, not hype.

  • 01If a brand requires a ‘clean label’ claim, formulation teams may need to swap mimicry-driven ingredients for fermentation or hybrid approaches earlier in R&D.
  • 02Nature flags that environmental impacts for microbe-derived proteins and cultured meat are still not fully assessed, which can complicate sustainability reporting and supplier scorecards.
  • 03ScienceDirect notes plant-based products can rely on ultra-processed inputs and have amino-acid limitations, making protein quality metrics a better spec than ‘plant-based’ alone.

Sep 14, 2026

44% of higher-income shoppers are buying more private label

44% of higher-income shoppers are buying more private label

Simon-Kucher found 44% of higher-income U.S. shoppers are increasing private label purchases, according to Food Business News. Circana put U.S. private-label sales at $330 billion in 2025, according to Food Business News. Retailers are offering tiered private label lines, including premium options, according to Food Business News.

  • 01Premium private label is no longer a niche: Simon-Kucher found 56% of higher-income consumers intentionally buy premium store brands, a useful benchmark for assortment planning.
  • 02Before budgeting, align definitions: Circana’s $330B figure spans broader private label, while Mintel’s $141.2B estimate is food-and-drink only, according to IFT.org.

Sep 13, 2026

Food Plant Awards Weigh Layout and Utility Performance

Food Plant Awards Weigh Layout and Utility Performance

Food Engineering named Carolina Foods' Pineville, N.C. facility its 2025 Plant of the Year, citing linear layout, automation and fryer-room zoning. Food Processing's Sept. 8, 2026 Green Plant of the Year feature highlighted Perdue Farms' Lewiston, N.C. plant for greenhouse gas and water reductions.

  • 01Carolina Foods' award-winning 425,000-square-foot expansion in Pineville, North Carolina was cited for a linear setup, high automation and updated equipment that raised throughput while maintaining safety and quality, with fryer room separation credited as a novel design choice.
  • 02Food Engineering judges prioritize automation strategy, processing and packaging line design, and supply chain management as plant evaluation criteria.
  • 03MarketScale analysis suggests operators may find it useful to document material flow paths, separate high-heat or high-variability steps like frying from the rest of production, and set a metering and verification baseline for utility and emissions data to support later comparisons.

Sep 13, 2026

Explore More Food & Beverage Insights

Read more expert perspectives from across Food & Beverage.

Browse Food & Beverage Hub

For B2B teams

Your experts could be publishing here

Stories like this one run on content MarketScale captures from real practitioners. See how your team's expertise becomes coverage in Food & Beverage and beyond.

Book a 15-minute demo

Or call us. No forms required. We pick up. 214-945-2512