An empty vendor space looms in the basement of the Cesar Chavez Student Center, waiting next to the Pub to be converted into a new venue for students in the coming semester.

“We have received five proposals so far,” said Neha Shah, the vendor services manager and staff support for the Student Governing Board. “[It] is an open opportunity for both food and non-food vendors. We are hoping to have a service ready to go by next semester.”

Filling an empty space may seem like a simple concept, but the process vendors go through is a lengthy one. Obtaining a spot at SF State is more complicated than simply signing a lease. And getting in is only half the battle, says one vendor, who also cites advertising restrictions, slow traffic and bureaucratic red tape involved in changing prices.

Prospective restaurant operators submit proposals for campus residency that often include a six-year contract. From there, the Student Governing Board and the Vendor Services Committee do background checks, initial screenings and product tasting. Any recommendations are considered by the board and reviewed based on what students are looking for.

Jessie’s Hot House, a popular soul food restaurant, was first proposed in August 2007 and took almost six months to get approved.

“We created prices based on the market then, but we weren’t approved until January 2008 and we didn’t open until this March,” said restaurant owner Robert Darden. “We had to open with the same prices from August 2007, but the market had changed significantly. The process to get our prices changed is very complicated and long. It’s not vendor-friendly.”

Staying afloat at the student center is not always easy because of fierce competition and restrictive limits on advertising, according to Darden.

“Rent is about half our expense at the student center,” Darden said. “The other half is made up of all types of fee that are way over the top. If all we had to pay was the rent, we’d be able to operate differently. We have a really hard time making ends meet.”

Shah said vendors are made aware of the processes before they become a part of SF State.

“There have been complaints from our vendors,” Shah said. “At the same time, it has to be a commitment from both parties to provide what’s necessary to make the process go smoothly. It’s something we take into account because we do want our vendors to be happy.”

Restaurants outside of the student center, such as Café Rosso, Subway, and the new Sushigo, work with the University Corporation at SF State. The corporation provides oversight to make sure vendors are adhering to their contracts and has its own board of directors which hears applicant presentations and considers design, space and quality of product.

Student surveys, as well as information gathered by a board member who is also a student, are keys to tapping into what students want to eat on campus as part of ensuring success, said Larry Ware, chief operating officer of the University Corporation. Many eateries on campus have kept their business relationship with SF State for years.

“The turnover rate is very low when you look at what runs though the University Corporation and what runs through the student center,” Ware said. “The vendors like providing their services on campus and they do what they can to stay and improve their product.”

However, not enough consideration is given on behalf of businesses, Darden said.

“What I believed was going to be a really good opportunity in terms of a successful business has turned out to be a really big challenge,” he said. “The structure makes it really difficult to be successful.”