CONTRACT OFFERED FOR SUITABLE CONCESSIONAIRE

Service Requirements:

1.    The proposed operating plan should include, at a minimum, offerings in each of the following categories:
a.    Breakfast foods (Mon-Fri 7:00-10:00) – including baked goods (muffins, pastries, bagels, etc.) , juices, fruit, cereals
b.   Lunch selections (Mon – Fri 11:30-3:00) – including hot and cold sandwiches, patties, platters, salads ,soups, fruit, and desserts
c.   Dinner/evening meal (Sun – Fri 7:00 – 10:00) – prepackaged or prepared sandwiches, platters, snacks, and desserts to be eaten or heated by workers
d.   Beverages (all open times) – Canned and/or bottled soft drinks, fruit juices and bottled water. Note: BH Catering provides hot and cold beverages including juice, coffee and teas for employees of the companies we obtain our contracts from, so purchased drinks would only be those beyond those offerings.
e.   Vending Machines (all open times) – a combo vending machine that provides a variety of healthy drink and food options, inclusive of sandwiches, salads, fresh fruits and snacks.
Note that the suggested operating hours and offerings are minimum requirements only and vendors are encouraged to offer more extensive hours and/or selections. A minimum of two staff members (including cashier) must be on-site at all operating hours with the exception of hours where only pre-packaged take away items are offered.

2.    Cashier service to support meal offering at all open times. Cashiering should have point of sale system to allow credit/debit card purchases as well as cash.
3.   Daily cleaning of all kitchen and servery fixtures, equipment and furnishings and kitchen, cafeteria and servery floors.
4.   All handling, packaging, preparation and removal of food
5.   Monthly reporting of revenue and usage
6.   Monthly meeting with designated BH Catering personnel to discuss performance, planning, and requirements.

Term of Agreement:

A contract for a period of two years with annual renewal options is anticipated to be awarded to the successful firm. Termination of the contract with 60 days notice by BH Catering will be allowed.
Proposal Requirements:

Proposals from interested vendors should include the following items:

1.    Proposed menus with pricing – A proposed standard menu should include a minimum of 3 breakfast selections, 4 lunch selections, 3 dinner selections, and multiple snack and dessert options. Suggested daily specials are encouraged as well. Vendors are encouraged to offer a variety of offerings, including low fat and health conscious alternatives.

2.   Experience and Qualifications – Each proposal shall include a description of the qualifications and food service experience of the proposer and key staff members. A description of any food safety, management and/or preparations programs attended by the proposer and/or staff should also be provided.

3.   Equipment requirements for: (Major equipment is expected to be provided by BH Catering)
a.   Catering kitchen – The current plans call for a catering type kitchen that anticipates the majority of food preparation off site and delivered to the center for final preparation, presentation and sale. Identify equipment required to support this function. Also, please provide any comments or suggestions on the proposed layout (plan attached).
b.   Full service kitchen – As an alternative, please provide equipment and space requirements to prepare and serve all food on site. Also note if this will result in a change to the composition and/or pricing of the menu.
4.   Food preparation facilities – Provide a description of the off-site facilities available for preparation of food for delivery to the site and a description of the method of transporting food from the prep area to BH Catering. As part of the selection process, BH Catering will include a site inspection visit of the facility.

5.   Operating plan for cafeteria
a.   Hours of operation/level of service
b.   Staffing – Identify numbers and roles of anticipated staffers during each operating period. For key employees, identify the individuals and provide resume or summary of their experience.

6.   References – A minimum of three business references with contact information should be included in the proposal.

7.   Financial statement demonstrating financial viability of the vendor including income statement for past three (3) years and balance sheet.

8.   Evidence of all applicable licenses and certifications required to operate such a facility (or evidence of ability to obtain same) including Tax Compliance Certificate (TCC), Health certificates, Food Handlers permits, GCT registration, Hazardous Analysis Critical Control Path certification (HACCP). Facility will be expected to be maintained in accordance with all applicable local and federal laws and regulation and subject to all applicable governmental inspections.

9.   Disclosure of any contractual, business, or employment relationship of the vendor company, its beneficial owners or principals, or anyone in their immediate family with BH Catering (JA). Such relationship does not preclude vendor from consideration, but such information will be considered in the selection process and failure to disclose will result in disqualification.
Please also provide any exclusions, assumptions, or requirements not previously addressed in this RFP as part of your proposal.

Interested Concessionaires can call us at 876-827-3255 to schedule an interview providing you meet the requirements mentioned above.