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Home My WebLink AboutRESPONSE - RFP - P1037 SOUTHRIDGE RESTAURANT/SNACK BAR CONCESSIONAIREKEN C s �� 6. What is your philosophy of the food and beverages to be provided, including what will be your variety of menu items to be served, the need for healthier products, managing alcohol, etc. At Mackenzie's Pub & Grill, we have always provided the golfing public with high quality and consistent products at reasonable prices. I have created a menu of items, both foodstuffs and beverages, which appeases the diverse groups of people who frequent South Ridge Golf Course. By adapting our menu offerings to consumer desires, using only high -quality ingredients and preparation methods, and responsibly serving said products, Mackenzie's Pub & Grill promotes customer loyalty to both the restaurant and the golf course. The menu of Mackenzie's Pub & Grill currently offers typical golf course fare found at the majority of similar facilities throughout the country, however our menu meets and exceeds the expectations that golfers have of municipal golf courses concession offerings. Designed strictly with golfers in mind, our menu includes items such as "Three Jack", "Duffers Dip", "Golfers Special", "Driver", and "Green Jacket" to name a few. In the past, I have made changes to the menu only yearly due to the cost of printing new menus. I have already purchased new modular menus for 2007 and beyond, enabling me to make mid - season menu changes further enhancing my ability to offer specific items based on the golfing public's desires. Constantly adapting our menu offerings and focusing on the desires of the golfers of SouthRidge will keep Mackenzie's Pub & Grill one of the best golf course concessions in Northern Colorado for years to come. At Mackenzie's, we strive for excellence in food quality and presentation. This begins by purchasing from vendors with excellent industry reputations for quality and safety. Most restaurants purchase food from one or two vendors, limiting their options to the items only offered by those companies. Mackenzie's Pub & Grill uses no less than five vendors for food purchases alone. Using a variety of vendors enables us to maintain high quality standards on ALL of the items we buy. Buying from several vendors also keeps prices competitive, allowing us to pass those savings onto the golfers at SouthRidge. Although food and beverage prices have steadily increased over the last five years, my prices have remained relatively stable and competitive with several local restaurants, not just the other golf course concessions. Over the last five years, I have built a standard recipe book that simplifies the cooking process of each menu item. Standard recipes like these are essential in keeping food quality high and consistent, whether a kitchen manager or a first -year cook is making the meal. Our product purchasing and consistent preparation are part of the foundation of Mackenzie's longevity and success. Holding liquor and food service licenses as long we have is a testament to our commitment to responsible business practices. In the six years I have had my name on the liquor license, we have had NO VIOLATIONS and a perfect record of timely renewals with the state and city authorities. Our inspection record with the Larimer County Health Department is also un-blemished and includes several "Good" and "Excellent" ratings. These records prove our training methods and company policies on liquor and food service are effective and time -tested. In the future, I plan on continuing our proven formula of offering customer desired menu items, quality purchasing and preparation practices, and responsible liquor and food service. Mackenzie's' company policies and practices are a result of our 12 years of experience at SouthRidge Golf Course. My personal involvement and commitment to excellence guarantees our business practices will continue to evolve for years to come. THE YTACT %J/E,' TALA\,&"\ ......................................................... $3 "odd &WU .............w &04 & .Sd44..................... $3 a, Warm corn chips and chunky salsa ' 5749O d 44d 9nced.................. $7 �F.aur vn �u�aea Stye Served with Ranch and BBQQsauces fat 2Uuuyd......................... $7 Our proprietary Wing Sauce is ``' homemade here in our own kitchen. ., , ' Could be the best sauce you ever have. t : � d tad ?. 50 Mounds of crispychips and is beef, fajita chicken or green chili topped with p spicy � l g � pP melted cheeses, lettuce, tomato, onion, black olives, jalapenos, sour cream, and guacamole. r2ae444W4d............................................................. 6 . �4ald elu c(¢eer on eee� .2 Layers of melted cheeses between two _ P = crispy flour tortillas. Choose fajita chicken, Mexican beef, or cheese. All quesadillas served with salsa, sour cream, and �► guacamole on the side. a, &&N Zoom tiara/m....................................s....... $71 guild your. low carb wraps from fresh leaf lettuce; chicken fajita meat, diced tomato and onion, black-olives,.jalapenos, Monterey jack and cheddar cheeses, sour cream, guacamole, and salsa. . . . ... r . .. . . . . . . . e.. . . . . . . . . . . . . . . . . . . .. •.,. . ♦..rr . . .. • . r . •V '..; Golden- biown beer battered Atlantic Cod served, with, OUT fimous Y nYfif1 Ir ON THEA"&\GRU-EN Oiem P (exedan "&d) $6 r�dd ............962 No sauhtering through the hollows of Amen Corner is required to get your hah4oft this Green Jacket. Crisp leaf lettuce tossed with Caesar dressing, phetse, and croutons, served with garlic toast. %ate J'�'abaci................................................. A salad version of the traditional Club Sandwich, mixed greens, tomato, onion, ham, turkey, Swiss, blended cheddar and Monterey jack cheeses, real bacon bits, and croutons. Served with your choice of dressing on the side; ranch, Italian, bleu cheese, creamy Italian, or honey mustard. �?Ozz elc&" Saud .................................................. $8F Spicy fajita chicken on a bed of mixed greens with diced tomato and onion, sliced black olives, Monterey jack and cheddar cheeses, guacamole, sour cream, and a side of salsa for dressing. Divot(4w" mad) ................................................... $5 A light combination of mixed greens, tomatoes, onions, cheddar and Monterey jack cheeses, and croutons. Served with your choice of dressing on the side; ranch, Italian, bleu cheese, creamy Italian, or honey mustard. .Side.SaP.ad............................................................ $2 When you don't want to take a big "Divot" just order a side salad. i Oft A.li ..Y.i#`_t,,.,..x r+ 171F°tY+1� a�, •• -r+� ✓^r URE i El l�Gi D 0Y �w w =� All our burgers are 1/2pound USDA ground beef, flame broiled to order and served open -face on a toasted Kaiser roll with lettuce, tomato, onion, and a kosher pickle. Served with fries, chips, or a side salad. Q cuQto�nPiL t�AGtf(J'GGyG The champion of all burgers! Pepper jack cheese, thick bacon, and guacamole. �crse�u'un�en............ k Jalapenos, pepper jack cheese, and Mackenzie's wing sauce make this burger hotter than Tiger's putter on the back nine of a major on Sunday. ... . ............. i The world's favorite steak sauce drenched over our seasoned all bee tty with melted Swiss cheese. ?aeui�ra �......,,....... A southwest delight,-srnothere� homemade green chili and ched served opexk-face with lettuce, d tomato and onions -black olives, sour cream, and guacamole. %llIV�Y�W d I�nw7wrMY�M.W IL�1b / w%"r r r+r r r r..) w w is e t w r ..� �• . • . • . ! • r r AW 440e/ Ame- rican chi64dar, Swiss, Qr peppier jack r r "I �` % w I I I r I/ I..r ♦1/ I I f� I/ I I,r I `. I I./ r I I/ II, t w w+1 .• • t. r.1 r r// i. I i ♦: A!"$ig City Red9",'aR beef dog sewed With c'i) s and a picky, •.w' ww'+Y"..rrrw„Rr �r.1��w..(IrP.lrr. u,r�tw'i Lr wrrrlw•w•r/.... go beer .ai WA grilled'sauerk-ra�iE served' "Ol vlk;nc atxd ith our Cheese, d apefios, �r $'6 SAN DWEDfur'l ES All sandwedges served with your choice of fries, potato chips, or a side salad. All sandwedges can be served as a wrap at your request. n. 4, 4#r, d VCA ............................ , g Thinly sliced roast beef and melted Swiss cheese served on a toasted French roll with a cup of au jus. L/iClm.................................. $7 Grilled ham topped with melted Swiss cheese on a toasted French roll with lettuce tomato and a side of bleu cheese dressing. ?kW aid ......................... $7 Mackenzie's is the one place at SouthRidge you'll want a "Three Jack" on purpose. Grilled turkey topped with melted pepper jack cheese on a toasted French roll with lettuce, tomato, and a side of homemade creamy Italian for dipping. ?lte ?.�? C, at.Socctl,��dye........................................... �8 Turkey, Pepper jack, Croissant with guacamole, bacon, lettuce, and tomato. ,4w o" t 644 .......................................................... fib`7 Grilled ham and turkey with two thick slices of bacon, melted American and Swiss cheeses served on a toasted French roll with lettuce, tomato, and a side of mayo. I6h. i s7'OLld6.............................................................$4 The traditional golf course favorite, turkey, ham, bacon, American and Swiss cheeses, lettuce, tomato and a side of mayo. Choose either whole wheat or potato white toast. digZa y ?ee (F.Z,?.) ................................................ $6 Served on whole wheat or potato white toast with a side of mayo. 6ke&N .Salad &OadaOr................ 07 Our homemade chicken salad served on a fresh croissant with lettuce and tomato. s C"HICKEN AND WRAPS All wraps and chicken served with a choice of Mackenzie's fries, potato chips, or side salad. 76%&# Eawat RQ.ctC` vro .............. $7 Rolled in a spinach tortilla with lettuce and tomato. ............................ ..................... . 8 A marinated grilled chicken breast tossed with lea€lettuce, parmesan, and Caesar dressing rolled ' in a spinach tortilla. �aCeuc S":sd ..................... Grilled marinated 8oz, chicken breast served open with crispy bacon, melted Swiss..cheese-, lettuce, to BBQchicken breast topped -with melted cheddar ch toasted Kaiser roll with lettuce, tomato, and onion. UPI .Our homemade wing sauce is drenched NN k an 8oz. g -breast.tNtivtopped with m4eitetl Swiss cheese, served o' Kaiserroil with lettuce, tomato, aril orLigxr, served wit dressing. 46 .. Is Pipe Tack cheese, oil a ttst*xn,am4 gril *iih lettuce, toinat toasted -Kaiser rvu. ile a toasted, Kaiser toll and onion. .'t lex ed open face on a :j ed marinated chicko-n face -on a toasted iile of bleu cheese r r �.vui afiu �yca�d[iwlr, �S'ti�Z, diiclzen_breacts= tid4nion on a ,. <: Our famous burritos are generously smothered with Mackenzie's homemade pork green chili and blended cheddar and Monterey jack cheeses. Then, we surround the ' plate with corn chips and top it off with shredded lettuce, diced tomato and onion, black olives, jalapenos, guacamole, and sour cream. �'ee� vutv&........................................r.....r...........r CP'I �iatltit4 ............... ................r ......I OF " '7%Zae+�e vie e d fota 40W iteM � t ova a decade ,r &lGO" vevrli& .................. JPO f Marinated and grille chicken fajita meat seasoned with out` nd of spices. _ W" �hf1Y.fr iis'ruWv .. . r . . . . . . . . . . r . . . r A.. . . . . S . . . . r . r r . . . . a S 1 T r • �i� � - . . ✓ �i, n t Eggs, potatoes, and sausage in a flour tortilla srrYothered with green chili and melted cheeses, tapped with a dollop of soqr cream E A S T SERVEDDAAVY �r ¢� .rv:� r P + Two: sttainbledreggs Amerkan cheese, and your elaoic6 of Siam, iW441,or sau Cage on a fresh croissant, comes with coffre: os1C. . . . ♦ . . r . . . . . . . . . . . . at., . r r IM1. 9 . . . . ♦ . • r !,I'♦ a r ir..:.r ,4 A hole ' ec wh }dread-fille&.b a-f,rieet`W a*:'io d4 wit A chew"{ r . �10.Yz 1gg, Sawayy`�`0 gr�eii r,, salmi l'agar iortYlld ode '. YYYCCC Z. r' ! `r1 3 ✓ � _r.. .'k. . _ .� X..r1 5 to l Iar 10xhe-bY�k Annual payment schedule and explanation Over the past five years, I have compensated the city with a combination of cash payments, in -kind contributions, and janitorial services. The last five years of payments are as follows: • 2002 $11,200 janitorial services + $11,000 cash and in -kind contributions • 2003 $11,200 janitorial services + $11,500 cash and in -kind contributions • 2004 $11,200 janitorial services + $12,000 cash and in -kind contributions • 2005 $11,200 janitorial services + $12,500 cash and in -kind contributions • 2006 $11,200 janitorial services + $13,000 cash and in -kind contributions Golf Division Manager, Jerry Brown, informed me the value of the janitorial services will no longer apply as a competitive part of this RFP process. Consequently, this bid does not include the value of the janitorial services we will continue to provide in the concession space. Below is the proposed payment schedule for the next five years: • 2007 $17,500 cash and in -kind contributions or $0.35 per round of golf at Soudge thRi • 2008 $17,500 cash and in contributions or $0.35 per round of golf at SouthRidge • 2009 $17,500 cash and in -kind contributions or $0.35 per round of golf at SouthRidge • 2010 $17,500 cash and in -kind contributions or $0.35 per round of golf at SouthRidge • 2011 $17,500 cash and in -kind contributions or $0.35 per round of golf at SouthRidge This payment schedule reflects a minimum $4,500 per year increase in payments to the city Should the rounds played at SouthRidge increase to over 50,000 per year my annual payment will eclan on the golfing public, my revenues have shown ipse the $17,500 minimum guarantee. In focusing my business plan a direct correlation to rounds played per year. It is reasonable to assume I make a greater profit in years accordingly during those years. During years of fewer than average rounds per year, I swhen more rounds are played; and I feel it is appropriate for my business to compensate the Golf Division tagross concession space. sales, the City is till maintain a munumum guarantee to provide the Golf Division predicble revenue for my use of By using this formula and not compensating the Golf Division based on a percent of ross not relying on my ability to sell items to the golfing public or on the honesty of the reported revenues. This payment schedule is unique and reflects my commitment to growing my business by of rounds at SouthRidge Golf Course. increasing the number For in -kind contributions over the next five years, Mackenzie's Pub & Grill has plans for: • new lighting on patio deck • replacement of wall coverings in the dining room • new carpet and hardwood flooring • participation with the Golf Division in implementing the Johnson Controls suggested facility improvements for energy conservation • participation with the Golf Division in a permanent shade structure on the patio deck All in -kind contributions and sub -contractors involved are subject to approval by the City of Ft. Collins Golf Division Manager. PROPOSAL PROPOSAL NO: P1037 DATED THIS � I DAY OF S e 1qe r 2006 CONTRACT FOR SERVICES: SouthRidge Golf Course Restaurant/Snack Bar 5750 South Lemay Avenue Fort Collins CO 80525 TO: City of Fort Collins Office of Purchasing and Risk Management 215 North Mason Street, 2nd floor (if delivered) P.O. Box 580 (if mailed) To Whom It May Concern: Fort Collins CO 80522 7. The undersigned, pursuant to the Request for Proposals, which requested proposals for a contractual Concessionaire to operate the restaurant/snack bar food and beverage concession at SouthRidge Golf Course, having examined all documents, the concession site, and having become familiar with all the conditions existing and relative to same, hereby Proposes to operate same in accordance with the proposal documents. 2. I/we acknowledge receipt of the following addenda and have included their provisions in the proposal: Addendum No.( ),Dated IV14 Addendum No.( ),Dated 3. In submitting this proposal, the undersigned warrants that he/she has complied with all the Provisions of the "Request for Proposals, Instructions, and Specifications," and can furnish the labor and materials and business acumen to cant' out the concession operation in all respects, as specified in the proposal documents. 4. The undersigned submits the following proposal, which includes all permits, licenses, insurance, fees, and taxes, etc., included in the following documents, fully completed, as a condition of submitting an acceptable proposal: A. Proposal Questionnaire B. An Annual Payment Schedule Statement to the City 5. The undersigned also agrees that he/she will not withdraw his/her proposal for a period of sixty (60) days from the closing date for receiving proposals. By: Print Robert Dahl President Title Address: 5750 S. LemavAven ue Fort Collins, CO 80525 Phone: 970-22�-06�n 1. What are your qualifications to perform the service, and what qualifications will you require of the staff on site? My personal qualifications and that of my staff, far exceed the specifications required of the concessionaire at SouthRidge Golf Course. In my 12 years of professional experience at SouthRidge, I have worked in every capacity within the golf course operations: restaurant, maintenance staff, and golf shop. This broad experience gives me unique and valuable insight into the functions of SouthRidge Golf Course. In addition, I have tremendous professional relationships with Head Professional Dale Smigelsky and Superintendent Randy Bonneville. The three of us work exceptionally well together in providing the best possible experience for the current and prospective golfers of SouthRidge. Mackenzie's Pub & Grill has become a well-known and successful eatery among golfers and residents who live near SouthRidge Golf Course. The success of the owner, managers, and staff on site are supported by the following impressive facts: • NO liquor violations of any kind while I have held the liquor license (since 2001) • Consistent health department ratings of "Excellent" and "Good" • Unblemished financial history with the IRS, State of Colorado, Larimer County, and City of Ft. Collins • Yearly profitability despite the recent drop in golfer numbers The constant training and educating of employees is another major factor in the success and longevity of Mackenzie's Pub & Grill. All of our job candidates are thoroughly screened and given multiple interviews before being hired. After hiring, employees are rigorously trained in all aspects of the restaurant's operations by myself and the management team. The management team consists of individuals with several years of experience in the restaurant industry and multiple years of experience at Mackenzie's Pub & Grill. All managers and employees in positions of trust are given background checks with assistance from the City of Ft. Collins Golf Division Manager, Jerry Brown. Mackenzie's Pub & Grill pays for all employees to attend and complete TIPS alcohol server training and Larimer County CO-OP food service sanitation training. Additionally, I have compiled a thorough employee handbook that spells out strict policies on liquor service, sexual harassment, dress code policy, and job descriptions. I posses a unique blend of experience and longevity that are a rare find in today's competitive golf market, including a history of professional success in business ownership, food service and golf operations. I also have an impressive track record of providing extensive training and education to my employees, which illustrates that my staff and I are more than qualified to meet and exceed the specifications and services required of the concessionaire at SouthRidge Golf Course. ROBERT R. DAHL 3452 Widefield Court • Loveland, Colorado 80538 • (970) 213-6069 EXECUTIVE MANAGEMENT Strategic Planning • Product Development and Marketing • Effective Interpersonal Relations Accomplished restaurant owner with more than thirteen years of expertise in restaurant and business management, cost control, menu and conceptual development, strategic planning, human resources, training, marketing, and superior customer service. Skilled in determining, developing and securing funding for successful business growth. Excels in demanding, dynamic environments while maintaining a pragmatic and focused vision. PROFESSIONAL EXPERIENCE Mackenzie's Pub & Grill 1995-Present Owner and CEO, 2002-Present General Manager, 2001 Kitchen Manager, 1997-1998 Head Cook and Bartender, 1996-2000 Cooly 1995 Key Accomplishments • Established an unblemished financial history and excellent credit line • Received excellent health department ratings • No liquor violations of any land • Maintained profitability despite drop in golfer numbers • Renegotiated City of Fort Collins lease and contract for 2002 • Coordinated catering services for the highest volume tournament schedule in Northern Colorado personally with league directors and tournament organizers • Maintained expenses below budget through accurate planning, waste reduction, purchasing and cost-effective operating procedures Management/Administration • Accountable for budgeting, cost control, payroll, general accounting, and full profit and loss statements • Created and standardized new recipes, specials and beverages through effective conceptual development • Food and beverage purchasing • Developed and maintained relationships with five food vendors and countless beverage vendors to ensure top quality of food and beverage products • Constant involvement in all aspects of restaurant management, including developing relationships directly with customers, achieved by working 60-70 hours per week • Purchased/leased additional beverage carts to ensure superior coverage for tournaments and league events ..continued... ROBERT & DAHL • PAGE 2 Human Resources • Recruited, hired, supervised, scheduled and motivated staff of up to 25 employees • Rigorously trained employees in all aspects of the restaurant industry, while focusing on customer service skills, food and beverage preparation and sanitation • Crisis management • Wrote and compiled a thorough employee handbook outlining guidelines, rules and laws City of Ft. Collins SouthRidge Golf Course 2000-2001 Maintenance crew and equipment operator • Managed building of rain shelters • Performed daily operation of golf course maintenance • Trained on maintenance equipment operation and safety Fiddlestiks Dessert CaN & Bakery 1999-2000 Head Cook and Supervisor • Key originator of concept design and layout of restaurant • Created high quality, original menu items on a daily basis • Food and beverage purchasing • Supervision and training of staff • Menu item pricing East Coast Pizza Cook 1996-1999 • Cooked for highest sales volume per square foot restaurant in a mall food court • Responsible for daily cash reconciliation Purgatory Sid Resort Head Cook, 1995-1996 • Responsible for food ordering • Created original recipes for a fine dining menu • Supervised dish washer and prep -cook staff EDUCATION AND CREDENTIALS Equivalent Associates of Applied Sciences in Hospitality and Food Management: Front Range Community College ServeSafe Certification for Excellence in Food Safety Studies Larimer County Health Department ACE Food Sanitation Certification 2. Outline your plans to operate the concession with regards to your personal involvement, or the use of a manager on site. Mackenzie's Pub & Grill at SouthRidge Golf Course has thrived as a part of The City of Ft. Collins Golf Division for over ten years. This success and longevity is primarily due to the owner's heavy involvement in every aspect of the daily operation at the restaurant. Having worked for Mackenzie's since 1995, and owning it for the last five years, I have learned (by observation and practice) the more involved the owner is in the day to day operations, the more successful the restaurant will be. This particularly applies to customer loyalty and profitably. The financial viability of any business occupying the concession space at SouthRidge relies on the owner not only running the operation, but also on having a frequent on -site presence. I am typically at SouthRidge 60 to 70 hours per week during the summer months and 40 to 50 hours per week during the winter. I consider myself a hands-on operator and spend many hours every week behind the bar and in the kitchen. By working behind the bar and in the kitchen, I gain a feel for how efficiently the operation is running and if necessary, I can personally implement changes to more effectively serve the golfing public. I know it is important for the owner to work a significant number of hours in order to save on labor and payroll tax expenses, further ensuring the business's financial viability. In addition to the financial benefits, the many hours I spend working behind the bar enable me to communicate directly with customers and hear their suggestions first hand. Also, I personally coordinate all events with league directors and tournament organizers. They are the golf course's best customers and I feel that status commands my direct involvement as the concessionaire and business owner. I am fortunate that in my 12 year history at Mackenzie's Pub & Grill, I have earned many acquaintances and friendships with regular customers, league players, tournament directors, golf shop employees, and maintenance staff. The comfortable nature of the relationships I have with these individuals makes it easier for them to voice their concerns and make suggestions about the golf course, restaurant, and how we might better serve their needs and desires. Another reason I currently am, and will continue be in the future, so heavily involved with the daily operations at Mackenzie's Pub & Grill is because this is the only business with which I am involved. I am one of those fortunate people that love what I do for a living. I take a lot of pride in the products and services we provide at Mackenzie's Pub & Grill. Over the many years I have been involved with the concession at SouthRidge Golf Course, I have developed a deep passion for my business and all of the people associated with it. This passion has deepened my desire to make Mackenzie's Pub & Grill the best municipal golf concession in Northern Colorado. 3. What is your business/staff plan in order to accomplish the minimum services as per the specifications, or if you desire to exceed the minimum services? The business/staff plan of Mackenzie's Pub & Grill has always exceeded the minimum service specifications set forth in the contractual agreement. I intend to continue the same high quality service and extended hours the golfers at SouthRidge have come to expect. Focusing primarily on the golfing public, the restaurant will have staff on site 30 minutes before the first available tee time year round. On tournament days we arrive no later than an hour and a half before the event's scheduled start time. Closing times are variable due to golfer traffic and weather. During summer league nights, we are open as late as 12:30 if customer traffic dictates. On non-league evenings we will close no earlier than an hour after sunset, year round. The beverage cart operates from 9 a.m, to sundown, weather permitting, during the months of April through September. For the last 10 years, Mackenzie's has operated two beverage carts (one per nine holes) during most tournaments. During the slower winter and spring months (October to March), we operate the beverage cart based on weather and golfer traffic combined with our discretion of beverage cart operation profitability. The menu items offered April through October are shown in response to question six of this proposal. From November to March we offer a scaled down version of the same menu. Those offerings are substantial enough to exceed the minimum requirements for off peak season offerings. During the peak months at SouthRidge I hire up to 25 employees and managers. The majority of my staff has previous experience at Mackenzie's Pub & Grill, several for 4 years or more. I typically have two year-round managers that oversee the restaurant when I am not on site. My managers are screened through the City of Ft. Collins background check service. In 5 years as the proprietor of Mackenzie's Pub & Grill I have always strived to exceed customer expectations. The single greatest contributor to that goal is my employees. I invest a lot of time, money, and effort in my staff, knowing full well they represent not only Mackenzie's Pub & Grill, but me personally and SouthRidge Golf Course. My staffing plan and employees have always exceeded the minimum specifications set forth in the current agreement and we plan to continue our exceptional customer service and expanded hours if awarded the new concession contract. 4. What is your financial ability for providing services and products at the concession site as per the specifications? My financial ability, and that of Mackenzie's Pub & Grill as a business, is both exceptional and unusual in today's business climate. Not only have I successfully run a profitable and thriving business for the past five years, I have acquired no personal or long-term business debt attached to Mackenzie's Pub & Grill. The Sandtrap Inc., parent -corporation of Mackenzie's Pub & Grill, currently maintains a $100,000 revolving business credit line with Home State Bank of Ft. Collins. This credit line serves as a buffer for the slow spring and winter months enabling me to staff the concession space, pay licensing fees, insurance, payroll, sales taxes, and also to maintain an adequate stock of products for the golfing public. This credit line is zeroed out early each summer and remains un-used until spring of the next year. Although I have never needed more than $20,000 in one year from this credit line, I have increased the line to $100,000 for two reasons: To show to the RFP selection committee and the City of Ft. Collins Golf Division that an established financial institution has a high level of confidence in my ability to run the concession at SouthRidge. 2. With the prospect of a 10-year contract, I will have time to recoup some of the expense of the capitol improvements I have wanted to make, at my own expense, in the concession space. These improvements include new flat panel TVs, new tables, a new POS system, upgraded sound system, and uniforms for the staff. While some of these improvements undoubtedly will be expensive, I have saved for this spending over the last two years and currently have $40,000 in cash reserves in anticipation of winning the contract renewal and bid process. Another advantage I possess is that I am fortunate not to be in a position of starting a new business from scratch. Small business start-up costs are expensive, and a new business takes years to turn a profit. I have built and established a business with an unblemished financial record, making it easier and faster for me to re -invest and upgrade the facility and some of the services we provide. Mackenzie's Pub & Grill has not only survived the five-year curse to which most new small businesses fall prey, but has also become a favorite spot for many golfers and residents in the area. The business has also survived the recent downswing in rounds played per year at Ft. Collins' City owned golf courses. In addition, in my history with the City of Ft. Collins Golf Division I have never missed or made a short payment. In summary, the following points illustrate some of the reasons that The Sandtrap Inc. has the ability to best meet and exceed the specifications set forth in the current and new agreement: • The established credit line mentioned above • Having no personal debt attached to the restaurant • The business itself having no long-term debts to re -pay • My growth plans and desire to improve the facility • Being an established business • To date, honoring all my financial obligations to the City 5. What is your assessment of the needs at SouthRidge Golf Course with respect to food and beverage services, both inside the clubhouse as well as outside on the golf course, and how will you meet those needs? Concessionaire -provided services are a vital aspect of SouthRidge Golf Course maintaining its edge in the fiercely competitive Northern Colorado golfer market. First and foremost, the concessionaire at SouthRidge needs to be experienced and focus their business on catering primarily to the needs of the golfers, followed by the residents of the surrounding area, and only coincidently to the general public. Catering primarily to the golfers at SouthRidge Golf Course specifically includes the numerous tournaments and leagues that have played here -- many of them -- for well over a decade. I plan on keeping these tournaments and leagues in place by continuing to offer and expanding the special services and products we already provide. In addition, I will continue to work with Head Professional Dale Smigelsky in cultivating professional relationships with tournament and league directors and communicate with their players in order to adapt our services and the products we offer to better serve the tournaments and leagues at SouthRidge. These services are vital in order to keep current leagues and tournaments in place, as well as attract new business to the golf course. Examples of services Mackenzie's Pub & Grill already provides are: • food and drink specials during league play • special pricing on caterings for league events • extra beverage carts and on course services during tournaments • special tournament catering menus • adequate staffing to provide speedy and efficient service for tournaments and leagues • expanded hours of beverage cart and restaurant service to accommodate tournaments and leagues times • special negotiated prices and services that keep some of the largest tournaments in Northern Colorado coming back to SouthRidge year after year o Home Builders Association o Kristy V socky Foundation o Manuel Cordova Foundation In addition to focusing on the many tournament and league golfers at SouthRidge Golf Course, Mackenzie's Pub & Grill also pays particular attention to the needs of the daily fee golfer as well. As a golfer with great rapport with Dale Smigelsky and his staff, I am in a unique position to hear the concerns and desires of many players on a social level. Because of my experience as the owner of the restaurant at SouthRidge Golf Course, I am able to implement changes and deliver on the desires of the customers. The most common issue with daily fee players is pace of play and speed of service. I plan on increasing the on course speed of service by continuing and refining the services we already offer. Examples include: • maintaining a stock of pre -made sandwiches, wraps, and chilled beverages in the restaurant to increase the speed of service to golfers at the turn • strive for a minimum of four visits per 18 hole round from the beverage cart between 9 a.m. and 8 p.m. during the summer months • adequately stock the beverage cart with food items like hot dogs, sandwiches, breakfast burritos, and wraps to keep players on the golf course, subsequently speeding up play • place a course menu sign on #8 tee box so golfers can call -in meals to be ready the turn Although Mackenzie's Pub & Grill has always catered primarily to the golfers at SouthRidge Golf Course, I feel it is important to also be a good neighbor to the surrounding community. Mackenzie's has hosted several community functions including community winter holiday parties, Halloween parties, and various luncheons for local committees. Since 2002, I have hosted live entertainment on the patio at least twice a year during the summer. Because this isn't a direct golfing event, it attracts community members to the course and promotes not only the restaurant, but also SouthRidge Golf Course. These events have turned into a tradition that attracts players to the course for a round of golf before the outdoor BBQ and live entertainment. Because I loyally serve the golfing public, I have passed on several catering opportunities with private entities wishing to use the restaurant facility at SouthRidge Golf Course. While this business is difficult to turn down, I absolutely run my business with the golfing public as my first priority. While we don't turn away or discourage the general public from patronizing Mackenzie's Pub & Grill, we would never host an event that would displace golfers or close the concession space to anyone but the golfing public and surrounding community. By catering exclusively to tournaments, leagues, daily fee golfers, and the local communities, Mackenzie's Pub & Grill will continue to thrive as a business by keeping current events coming back and attracting new players to the course through our adaptive services and variety of products offered