CHICAGO ZOOLOGICAL SOCIETY REQUEST FOR PROPOSAL (RFP) FOR

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1 The Chicago Zoological Society is soliciting proposals to provide pricing for purchases of hors d oeuvres from March 1, 2019 February 29, This document outlines the Society s guidelines for your responses. The Proposal should be submitted no later than February 22, All questions and responses to the RFP should be addressed to: Polly Matura Purchasing Manager Chicago Zoological Society 3300 S. Golf Road Brookfield, Illinois Pollyann.matura@czs.org Organizational Overview The Chicago Zoological Society (CZS) is a private nonprofit organization that operates Brookfield Zoo on land owned by the Forest Preserve District of Cook County. Opened to the public in 1934, Brookfield Zoo has been a Chicago-area treasure and family destination for more than 75 years. Brookfield Zoo is the largest suburban attraction in Cook County, both in size and visitation. The 216-acre Zoo annually serves over two million visitors from the diverse Chicago metropolitan area. The zoo is open 365 days a year. On an average day, more than 11,000 people visit during the zoo s peak attendance season in the summer months. The Chicago Zoological Society s mission is to inspire conservation leadership by connecting people with wildlife and nature. We strive to provide people of all ages and backgrounds with opportunities to learn about and care for the natural world. When it first opened, Brookfield Zoo was considered cutting edge for its bar-less enclosures. One of the first zoos to employ nutritionists, pathologists, veterinarians, geneticists, endocrinologists, and behavioral specialists, we continue in a tradition of innovation.

2 Project or Product Description Quality products with approval of Executive Chef: Artichoke Beignet (100ct) Beef & Mushroom Kabob 1z (100ct) Beef Chimichanga (100ct) Adobo Pineapple Carnitas Spring Roll (100ct) Artichoke Beignet (100ct) Beef & Mushroom Kabob 1z (100ct) Beef Chimichanga (100ct) Beef Wellington 1z (100ct) Bree Cashew Apricot Filo Purse (100ct) Brie En Croute (100ct) Brie & Raspberry En Croute (100ct) Chicken & Pineapple Kabob (100ct) Chicken Sesame/Tempura (100ct) Chorizo Sausage Calzone (100ct) Coconut Shrimp (100ct) Crab Cakes (100ct) Crab Rangoon (100ct) Cuban Cigar (100ct) Duck Eggroll (100ct) Frank in Blanket 1z (100ct) Korean Steak Taco (100ct) Lumpia Ground Beef 2z (100ct) Lumpia Vegetarian 2z (100ct) Mini Chicken Empanada (100ct) Petite Quiche Lorraine.75z (100ct) Pimento CHS & Bacon Jam Beignet (100ct) Mini Pizza Cheese (100ct) Mini Pizza Sausage (100ct) Mini Pizza Vegetarian (100ct) Quiche Asst (100ct) Quiche Spinach Florentine (100ct) Saltimbocca Bites (100ct) Scallop Wrapped in Bacon 1z (100ct) Shrimp Tempura 1z (100ct) Sriracha Beef & Mango Skewer Gluten Free (200ct) Smokehouse Chicken & Peach Skewer Gluten Free (200ct) Spanakopita 1z (100ct) Spring Roll 1z (100ct) Tandoori Chicken Skewer (100ct) 2

3 Tuscan Shrimp & Olive Skewer Gluten Free (200ct) Vegetarian Egg Roll 1z (100ct) Shrimp & Scallop Skewer P&D (100ct) Shrimp Rangoon 1z (100ct) Skewer Bamboo Twist (400ct) Dessert Mini Cake Variety (112ct) Dessert Mini Cupcake Variety (72ct) Dessert Mini Pie Variety (112ct) Specifications & Requirements/Deliverables (Schematics, timeline if applicable) A list of contacts to include phone numbers and addresses must be provided for ordering of products and hours of operation and after hours contact information to include; but not limited to; Account Representative and Customer Service Representative. All methods of placing order (i.e. phone, and/or fax) should be provided to Purchasing Agents. Nutritional and ingredient information must be provided for each product along with allergen statements. Recall information must be provided to Purchasing Agents within 24 hours with disposition of products and credits issued. This is not a nothing or all Request for Proposal. Products must meet approval of Executive Chef for consideration in menus. Delivery or set up (If applicable) Delivered as needed 6 days a week to the locations of Discovery Center, Bocaditos or Food Warehouse as indicated on purchase orders at time of purchase. The Food Warehouse is open Monday Saturday. Deliveries must be made prior to 4:00 p.m. All deliveries must adhere to the 10 mile per hour speed limit within the zoo. Products with concealed quality issues will be addressed as soon as possible for replacement or credit. Contingency plans on how you would service the Zoo must be provided in event of strike by either supplier or CZS. 3

4 The Society is requesting 30-day payment terms on all invoices received with form of payment to be made by check. Month end statements can be made electronically or via U.S. mail. Required Proposal Response Format List products available for quotes with units of measure and pricing per unit Provide vendor code number for each item Provide lead-time and minimum order requirements Deadline to Respond February 22, 2019 Basis for Award of Contract or Purchase Order Purchase orders as needed. CZS reservation of rights CZS reserves the right to reject any or all proposals, without explanation, to waive irregularities, and to accept a proposal, which in CZS sole judgment, is in CZS best interests. MBE/WBE/DBE/8(a) The Chicago Zoological Society is committed to ensuring that certified minority-owned business enterprises (MBE s), women-owned business enterprises (WBE s), disadvantaged business enterprises (DBE s), and U.S. Small Business Administration 8(a)-certified (8(a) s) firms are afforded opportunities to compete for and participate in the Chicago Zoological Society s purchasing activity. If your company is certified as a MBE, WBE, DBE or 8(a) company, please send your current certification with the response to this RFP. 4

5 Vendor Prequalification Process and/or References Executive Chef approved quality supplier Certificate of Insurance W9 Vendor Information Sheet Certified Minority Certificate (If applicable) Additional Requirements such as Vendor Presentation or Demonstration (if applicable Opportunity to show new items and sampling with the Executive Chef and the catering team for quality approval and consideration for inclusion in Catered Events menus. Please contact Polly Matura at for appointment by February 22,