INVITATION TO NEGOTIATE (ITN) ADDENDUM # 1 Dining Services Contractor. Wednesday, March 23, 2016

Transcription

1 INVITATION TO NEGOTIATE (ITN) ADDENDUM # 1 Dining Services Contractor Wednesday, March 23, 2016 ITN Number: ITN Services: Subject: Attachments: The purpose of this Invitation to Negotiate (ITN) is to solicit sealed proposals in order to establish a contract through competitive negotiation for the State College of Florida, Manatee-Sarasota, hereinafter referred to as the College. This Addendum contains responses to bidder s questions. Pre-Bid Sign-in-Sheet, current FSI contract, Pre-Bid Meeting Minutes, Bradenton Campus Equipment List (as is). Company: Metz Culinary Management Meal Plan Operations 1. QUESTION: Copy of Academic calendar RESPONSE: 2. QUESTION: Please provide the specific details of meal plans (number of meals, cost to SCF, number of billing days, etc) RESPONSE: Athlete meal plans 4 categories: 1. Athlete Plan - All Athlete Plan Breakfast-Lunch Athlete Plan Lunch Only 8 4. Athlete Plan Lunch-Dinner 3 Total 51 Meals are $4.00 Breakfast, $6.00 Lunch, $10.00 Dinner Billing days: QUESTION: Page 15, 4.42 please share your vision for offering optional meal plans RESPONSE: $100 flex plans for students, $100 flex plans for faculty and staff 4. QUESTION: Is there an opportunity to add flex plans for faculty and administration? RESPONSE: See question 3 response. ITN Dining Services Contractor Addendum No. 1 Page 1 of 7

2 5. QUESTION: Is the athlete s meal plans included in the $564,000 in sales or separate above. RESPONSE: The athlete meal plans are included in the above sales amount. 6. QUESTION: Are the sales tax receipts included in current sales numbers or reported separately? RESPONSE: Separate. SCF does not have sales tax receipts. Retail Operations 7. QUESTION: Calendar of operating days & Hours for all retail outlets, nonacademic days (summer, breaks). RESPONSE: Standard hours listed in ITN document. Summer hours/holiday hours vary. Mutual agreement by college and vendor. 8. QUESTION: Please provide the current menu/price list/portion guide for all retail outlets. RESPONSE: See Table Below Item Details Pricing Egg 1 egg $ 0.99 Breakfast Meat 2 Slices Bacon, 2oz meat $ 1.66 Cheese Omelet 2 eggs, 1 oz cheese, 1 toast, 2 Topping $ 4.52 Veggie Omelet 2 eggs, 1 oz cheese, 1 toast, 2 Topping $ 4.58 Meat Omelet 2 eggs, 1 oz cheese, 1 toast, 2 Topping $ 4.84 Deluxe Omelet 2 eggs, 1 oz cheese, 1 toast, 2 Topping $ 5.41 Breakfast Sandwich 2 eggs, 1 oz cheese, 1 toast, $ 2.86 Breakfast Sandwich Meat 2 eggs, 1 oz cheese, 1 toast, 1 oz meat $ 4.16 Croissant Breakfast Sandwich 1 egg, 1 oz cheese, $ 4.21 Croissant Breakfast Sandwich Meat 1 egg, 1 oz cheese, 1 oz meat $ 5.04 Toast w/butter 2 slices, butter $ 0.62 Bagel 1 Bagel 4 oz, butter $ 1.56 Bagel w/cream Cheese 1 Bagel, 1 cup cream cheese $ 2.50 Cream Cheese 1 oz cup $ 0.99 Croissant each $ 1.72 English Muffin each $ 1.20 Muffin each $ 1.72 Biscuit & Sausage Gravy 1 biscuit, 2 oz gravy $ 2.44 Biscuit 1 biscuit $ 1.14 Sausage Gravy 2 oz gravy $ 1.46 Grits 4 oz $ 1.14 Potato Oatmeal 4 oz serving $ 1.40 Hashbrowns 2 Triangles $ 1.46 Pancakes (1 Large) 1 each $ 1.46 ITN Dining Services Contractor Addendum No. 1 Page 2 of 7

3 French Toast Sticks 6 each $ 2.50 Cold Beverages small 12oz $ 1.51 Large 20oz $ 1.77 Extra Large 32 oz $ 2.13 Hot Beverages small 12 oz $ 1.46 Medium 20oz $ 1.72 Large 32oz $ 2.08 Cappaccino/hot chocolate medium 12 oz $ 2.24 Large 20oz $ 3.12 Extra Large $ 4.89 Hot Tea 1 pkt $ 0.99 Specialty Tea 1 pkt $ 1.20 Milk 1/2 pint $ 1.25 Gourmet Coffee Large 16 oz $ 2.50 Extra Large 20 oz $ 3.12 Bottle Soda, Tea 20 oz $ 1.87 Bottled Juice 16 oz $ 2.70 Bottled Water 20 oz $ 1.87 Bottled Tea 20 oz $ 2.60 Energy Drinks each $ 3.12 Gatorade 20 oz $ 2.29 Cup Charge each $ 0.23 Hot Dog 4 oz frank, bun $ 2.34 Single Burger 4 oz patty, bun $ 3.48 Cheeseburger 4 oz patty, bun, 1 sl cheese $ 4.11 Bacon Cheeseburger 4 oz patty, bun, 1 sl cheese, 2 sl bacon $ 4.99 Double Cheeseburger 2-4 oz patty, bun, 2 sl cheese $ 5.41 Grilled Cheese 2 sl cheese, 2 bread, 1 oz cheese $ 3.12 Grilled Cheese w/meat 2 sl cheese, 2 bread, 1 oz cheese, 1oz Meat $ 3.74 Grilled Cheese w/tomato 2 sl cheese, 2 bread, 1 oz cheese, 1oz Tom $ 3.54 Chicken Strips 6oz $ 4.37 Popcorn Chicken 4 oz Chicken $ QUESTION: Please provide the last 24 months of sales for each retail outlet RESPONSE: Sales provided within ITN document is sufficient for an accurate proposal. 10. QUESTION: Page 14, 3.3 Sales- please provide breakdown of cash & catering sales. RESPONSE: Catering averages between 40-45% of net sales for the period outlined within the ITN document. 11. QUESTION: Please provide a weekly 15 or 30 minute sales segment analysis for each retail location.. ITN Dining Services Contractor Addendum No. 1 Page 3 of 7

4 Catering\Summer Camps: 12. QUESTION: Please provide a copy of the current catering menu with pricing. RESPONSE: Catering orders customized at time of order. 13. QUESTION: Please provide the last 24 months of catering sales. RESPONSE: Catering averages between 40-45% of net sales for the period outlined within the ITN document. 14. QUESTION: How many catering events have served alcohol, do they offer more than beer and wine, and do they ever operate as cash bars? RESPONSE: Less than 10 events per year. Yes liquor can be provided. Yes cash bars can be utilized. 15. QUESTION: Are there currently any catering donations offered by the current contractor? RESPONSE: No 16. QUESTION: Please provide a list of camps and conferences for the summer. RESPONSE: Summer bridge program, approx. 20 students, breakfast and lunch, approx. 6 weeks, weekdays only. 17. QUESTION: Can the catering be exclusive? RESPONSE: No for students. Possibly for faculty/staff. General: 18. QUESTION: Please share history paid for pest control. 19. QUESTION: Student employment, please provide average number of student employees, hours and wage rate. 20. QUESTION: Please provide list of employees and current wages, weekly hours and benefits offered. 21. QUESTION: Is there any unamortized investment from current contract that must be recognized? RESPONSE: No ITN Dining Services Contractor Addendum No. 1 Page 4 of 7

5 22. QUESTION: List of equipment and small wares owned by current contractor (if contractor is not retained). RESPONSE: The majority of smallwares are owned by the college. 23. QUESTION: Would we be able to meet student representatives to gain insight from their perspective of current and future services? RESPONSE: If awarded a contract, yes. Prior to award, no. 24. QUESTION: Can we meet with catering advisors to gain perspectives of current services offered? RESPONSE: If awarded a contract, yes. Prior to award, no. 25. QUESTION: Are there any current vendor relationships the school wishes to continue? RESPONSE: The College does not have any food service vendor relationships outside of the current food service vendor. 26. QUESTION: Please provide a traffic report for average number of students and faculty on campus by day. 27. QUESTION: May we have a copy of the current FSI contract? RESPONSE: See attached. 28. QUESTION: May we have the contact information for the Smoothie King franchisee? RESPONSE: Dave Cotrone, Ph Are the Black Board fees paid by the college or the contractor? RESPONSE: Paid by the college. 30. Will the college look at alternative agreements? i.e. Management fee, subsidy or profit share? RESPONSE: College is open to all agreement types. 31. QUESTION: Is there a format in which the College would like us to submit exceptions to the RFP? RESPONSE: In order to meet the requirements of a responsive proposal, vendor must provide all required documents per the specifications as stated within the solicitation document by the noted due dates. Any exceptions to the specifications can be added to the proposal as supplemental information. 32. QUESTION: In the Insurance Coverage, which policies is the waiver of subrogation endorsement in reference to (section 1.3.3)? RESPONSE: is asking for documentation of any waiver of subrogation, if applicable. ITN Dining Services Contractor Addendum No. 1 Page 5 of 7

6 33. QUESTION: In regard to space use, is the revocable license to use the cafeteria exclusive to the vendor (section )? RESPONSE: exclusivity is negotiable. 34. QUESTION: Due to FL excise tax law, normally Compass remits the excise tax as part of our commission payments. Will the College allow this to be factored into the payment for the College to then remit to the state separately? RESPONSE: No preference. 35. QUESTION: Will the college allow two-tiered pricing for credit/debit transactions? RESPONSE: No. 36. QUESTION: Does the College currently hold any liquor licenses at the premises? If so, for what areas? RESPONSE: Alcohol licensing is currently the responsibility of the vendor. This could mutually change if there was a need. 37. QUESTION: Will the College allow adjustments to the commission form language to reflect any structure the vendor may offer? RESPONSE: Vendors must submit the commission form as provided. However, addenda can be provided as supplemental information within their proposal. 38. QUESTION: The College included an addendum to the contract/rfp which contains terms that are contradictory to those which Compass would look to negotiate and that appear in our standard contract. Is it necessary to return the addendum at this time, and if it is, may we redline changes accordingly? RESPONSE: It is not required to agree to the college s contract addendum for this proposal. If an award is given to a vendor, a contract will be negotiated at that time. Redlines to the college s contract addendum are acceptable. 39. QUESTION: Can you please provide a current staffing chart? 40. QUESTION: Does the school have any culinary programs for students? RESPONSE: No. 41. QUESTION: Would you be willing to include the snack vending into this ITN? RESPONSE: No. ITN Dining Services Contractor Addendum No. 1 Page 6 of 7

7 42. QUESTION: Can you please provide a list of equipment and age of the equipment that the school will be providing? RESPONSE: Please see attached list. This list is for Bradenton campus, and is not complete. Venice and Lakewood Ranch campuses are unavailable at this time. 43. QUESTION: How many of the $20,000 total students, are online students? RESPONSE: Approximately 8, QUESTION: What is the breakdown of students per campus? RESPONSE: Full Time Students Fall 2015: Approx Bradenton, Approx Venice, Approx Lakewood Ranch. Certificate and part time students make up an additional large student population. 45. QUESTION: What is the breakdown of café and catering sales per campus? RESPONSE: See question 10 response. 46. QUESTION: How many staff and faculty members do you have per campus? RESPONSE: Approx. 400 Bradenton, Approx. 90 Venice, Approx. 30 Lakewood Ranch (These counts do not include adjunct faculty for all three campuses. SCF currently has approx. 530 adjunct faculty members between all three campuses and online). 47. QUESTION: What date will our questions be answered? RESPONSE: The Addendum will be posted Wednesday March 23 rd, ITN Dining Services Contractor Addendum No. 1 Page 7 of 7