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Home My WebLink AboutRESPONSE - RFP - P869 BRAUNS PROPOSAL*7 L 001 BAR & GRILL AT COLLIN DALE 0 9 ESPRESSO -BASED DRINKS Available hot or iced PEABERRY'S WHITE MOCHA Our original mocha recipe made with rich white chocolate sauce.Very, very, very good. CARAMEL CRUNCH Rich,thick caramel added to a latte makes this drink a dream.Topped with HeathT bits! CAFE LATTE So simply delicious, it's Peaberry's most popular drink. Made with espresso and steamed milk. CAFE MOCHA If you like chocolate, look no further! We skillfully mix real Hershey'sTM chocolate syrup to espresso and steamed milk, then top with real whipped cream and cocoa sprinkles. CAPPUCCINO One of the original espresso treats. Made with espresso and frothed milk.That's amorE! LATTE MACCHIATO Steamed milk"marked"with espresso.A bit lighter in coffee flavor than a latte. AMERICANO Is it espressor or drip coffee? It's espresso mixed with hot water.A true gourmet's coffee. WHITE CARAMEL MACCHIATO Creamy and sinfully smooth, this macchiato has real caramel and real white chocolate sauce. A yummy Peaberry original! BREVE LATTE A latte made richer with half & half instead of milk. Really creamy! Peaberry (offees at (ollindale COLD DRINKS FROZEN BEAR'" Imagine a rich,creamy coffee milkshake.Now imagine drinking one.With cocoa sprinkles ... oh my! POLAR BEAR TM Frothier and a bit lighter than the Frozen Bear, the Polar is simply yummy! INTENSrrEA T" A fruit and green tea based smoothie loaded with vitamins, folic acid,ginkgo biloba and ginseng. ESPRESSO ESPRESSO SHOTS Tres chic! ESPRESSO CON PANNA A shot of espresso with a dollop of real whipped cream. Chic and sweet. ESPRESSO MACCHIATO A shot of espresso with a dollop of frothed milk. Chic and creamy. COFFEE Every day we brew four coffees, one from each of our profiles: Light & Milcf ', Rich & CreamyTM, Extravagant & Exotic'"' and Dark & IntenseTM. Ask for a sample to find out if your were born to be mild or are ready to cross over to the dark side. CAFE AU LAIT Like coffee with cream? Try this. CAFE FLORENTINE Like chocolate in eveythiing... including your coffee? This is for your! Coffee, Hershey'sTM syrup and the dairy of your choice. Great iced. All Peaberry coffees are 100%arabica roasted fresh in Denver everyday. OTHER DRINKS CHAT TEA Sweet and spicy Indian tea. Great hot or iced. Best of all, it's our own recipe. TEA Choose from Early Greyer, chamomile lemon, British breakfast or green tea. ITALIAN SODA Yourfavorite DaVinciTM syrup with club soda and cream. Unique! STEWART'S SODA Key lime, root beer and orange cream NAKED'" JUICE All -natural and packed with vitamins. Assorted flavors CRANBERRY OR PEACH ICED TEA EXTRAS DAVINCITM SYRUP Great in lattes, mochas, steamed milk... virtually anything! Choose from... Vanilla or Sugar -Free Vanilla Caramel or Sugar -Free Caramel Almond, Irish Cream, Hazelnut, Strawberry, Raspberry, Orange ... and more! Ask your server about additional Flavors An extra shot of espresso can be added to any drink. Q�PBEI? COFFEE Annual Payment Schedule to the (ity of fort (ollins Z003 $30,000 or 10%of *net sales, whichever is greater, plus $12,000 Janitorial Credit Z004 $30,000 or 10%of *net sales, whichever is greater, plus $12,500 Janitorial Credit ZOOS $30,000 or 10%of *net sales, whichever is greater, plus $13,000 Janitorial Credit Z006 $30,000 or 10%of *net sales, whichever is greater, plus $13,500 Janitorial Credit Z007 $30,000 or 10%of *net sales, whichever is greater, plus $14,000Janitorial Credit *Gross sales minus taxes, voids and employee discounts 9 Respectfully submitted... NAME: Ken and Steve Deline ADDRESS: 204 Walnut Street, Fort Collins, Colorado 80524 TELEPHONE: 416-1111 by KEN DELIN/EE ^E STEVE DELINE %%/J� Mark Driscoll First National Bank 205 W Oak Street Fort Collins, CO 80521 970.482.4861 David Dwyer Dwyer, Huddleson, & Ray, P.C. 215 West Oak Street Fort Collins, CO 80521 970.482.3840 Robert Everitt Everitt Companies 3030 South College Fort Collins, CO 80525 970.226.1500 Sonny Lubick Colorado State Football 202 McGraw Athletic Center Fort Collins, CO 80523 970.491.6131 Ed Mohar U.S. Foods 303.263.9505 Mark Schermerhorn Company Mark Schermerhorn 120 West Olive Fort Collins, CO 80524 970.207.0465 Kevin Sheesley C.B. & Potts 1415 W. Elizabeth Fort Collins, CO 80521 Bill Tointon Peaberry Coffee, Ltd. 1299 East 58`h Avenue Denver, CO 80216 303.292.9324 Mark Driscoll First National Bank 205 W Oak Street Fort Collins, CO 80521 970.482.4861 David Dwyer Dwyer, Huddleson, & Ray, P.C. 215 West Oak Street Fort Collins, CO 80521 970.482.3840 Robert Everitt Everitt Companies 3030 South College Fort Collins, CO 80525 970.226.1500 Sonny Lubick Colorado State Football 202 McGraw Athletic Center Fort Collins, CO 80523 970.491.6131 Ed Mohar U.S. Foods 303.263.9505 Mark Schermerhorn Company Mark Schermerhorn 120 West Olive Fort Collins, CO 80524 970.207.0465 Kevin Sheesley C.B. & Potts 1415 W. Elizabeth Fort Collins, CO 80521 Bill Tointon Peaberry Coffee, Ltd. 1299 East 581h Avenue Denver, CO 80216 303.292.9324 Anderson CPA & Financial Services, P.C. December 17, 2002 Mr. James B. O'Neill II Director or Purchasing and Risk Management City of Fort Collins 215 North Mason Street, 2"d Floor Fort Collins, CO 80524 Re: Brauns Bar & Grill Dear Mr. O'Neill: This letter is written in regards to the request for tangible proof of financial ability relating to the Collindale Concessionaire Proposal P-869. As the CPA for both Ken DeLine and Steve DeLine, I can attest to their financial ability to open the concession space area for full business not later than April 1, 2003. Sincerely, Chuck Anderson, CPA 204 Walnut Street, Suite H (970) 416-0030 (970) 416-0026 (fax) Fort Collins, CO 80524 (970) 674-0011(Windsor) E-mail:acpal@frii.com Braun and Peaberry (offee at (ollindale KEN AND STEVE DELINE are long-time Fort Collins residents, avid golfers and successful business owners. In 2001, they formed the restaurant -management company responsible for Brauns Bar and Grill, The Penalty Box and Peaberry Coffee conveniently situated adjacent to the Pepsi Center in Denver. The vision for Collindale is to bring the Brauns and Peaberry concepts to Fort Collins. Two additional sites are planned for Peaberry Coffee in the Fort Collins area. The Brauns, Penalty Box and Peaberry Coffee concept is also planned in Steamboat Springs. Brauns features a sports theme, with locations near a sports arena, a ski and recreational area and, now, a golf course. Residents of Fort Collins will quickly identify Brauns as a comfortable, quality dining experience that is uniquely Colorado. The vision statement for Brauns Bar and Grill in Fort Collins is: "Develop and continu- ally improve Brauns, making it a landmark destination in Fort Collins by creating a quality experience." ♦ Guest expectations: Create a dear and simple guest -centered vision and continually renew and refresh its execution. ♦ Quality: Develop processes and procedures that institutionalize quality products and speed of service into everything we do. ♦ Atmosphere: Ensure that our restaurant, bar and coffee house are friendly, fun, ex- citing and clean. ♦ Teamwork: Cultivate potential through learning, support, active involvement and the pursuit of mutual opportunities. ♦ Value: Ensure guests, staff, management and owners an enjoyable experience, so that they look forward to returning. Braun Bar & Grill at (ollindale Question 1 As a restaurant -management group, we have the ability to provide a top-notch, highly trained staff for all aspects of the restaurant. From the smiling, energetic servers and bar personnel to the skilled cooks in the kitchen to the beverage -cart personnel, our job will be to provide the golfers at Collindale an enjoyable, affordable and memorable experience every time they visit. Our expectations of our staff are set early. The interview and selection process is representative of the high standards we set for all of our Team members. Each new employee —whether in the kitchen, at the turn window, on the patio, on the course or in the dining room —will receive five days of training with a qualified trainer to ensure that they have the tools and skills to provide the guests at Collindale a professional hospitality experience. Question 2 Our Management Team for Collindale will include an on -site General Manager, Kitchen Manager and Assistant Manager. Additionally, we have support personnel to guide and support the Management Team and to perform administrative functions such as pay- roll, accounting and accounts payable. We will provide incentives to motivate the Management Team so that the involvement and viewpoint of each is more that of an owner/operator than an employee. We have found this successful for providing the best possible service for guests. All members of our proposed Management Team reside in Fort Collins and are golfers aware of the history and tradition of Collindale. Question 3 Our plan is to offer full -service breakfast, lunch, dinner, bar and coffee service during peak golf times of the year. We will accomplish this by hiring and training a sufficient number of Team members to meet the needs during these times. Our desire is to enhance the minimum services outlined in the specifications for hours of operation. We understand that the primary responsibility is to provide the golfing public with exceptional service. During off-peak golf times, the breakfast period will still feature breakfast selections, but they will be designed for quick service in conjunction with the coffee as opposed to full service. We plan to run consistent hours throughout the year to encourage members of the local community to visit our establishment year-round. During off-peak golf times, we would have a contract in place, at our expense, with a snow -removal company to dear the parking lot and walkways for the safety of our guests and employees. 51 Question 4 Our financial ability to provide the services at Collindale exceeds all specifications. We bank at First National Bank in Fort Collins. Mark Driscoll, president, can provide any documentation or references you request. Question 5 Our assessment of the food and beverage service at Collindale requires high -quality food, full -service bar and excellent coffee at an affordable price and served promptly and professionally. Inside the Collindale clubhouse, we will offer full -service dining with appropriate staff during all operating hours. The menu will accommodate the tastes and preferences of golfers for any meal period. The look and feel of the restaurant will be casual and fun, just like the game of golf! Brauns will provide professional service that will help make Collindale the preferred choice for Fort Collins golfers. Out on the course, our goal will be to provide the same excellent service by having two carts running during peak golf times and a minimum of one cart at off-peak times. If fine weather brings an unusually high number of golfers during off-peak times, we can easily staff the second cart and provide better-than-expected service. The Turn Window is a Collindale tradition, and our goal is to exceed every golfer's expectation by offering historical and unique items that are both affordable and quickly served. We recognize the importance to golfers that the round be neither interrupted nor lengthened. We intend to staff this window during all golf hours, and its proximity to the kitchen allows us to offer more than the basic hot dog, chips, candy and beverage selections. During peak golf times and weather permitting, we will off our full menu and service on the patio. In all areas of our operations, our goal is to keep our facilities and equipment in "like - new condition" at all times. You can rest assured that your facility and equipment will be treated with the same care. Question 6 Our philosophy regarding food and beverage service is to provide the highest -quality food and beverage products possible for our guests. Food -safety classes are required of all members of our Culinary Team, and we perform twice -daily line checks to ensure the quality and safety of our food. In addition, we require the same high standards of our vendors. For example, we buy all of our ground beef from Anderson Boneless Beef in Denver, Colorado. Their standards far exceed the industry standard for ensuring the safety of their ground beef by testing the product in-house for bacteria, specifically E. coli. Our commitment to safety also extends to the bar. All of our servers and bartenders are required to be certified under the T.I.P.S. program, which is recognized by law -enforce- ment agencies as the highest standard for responsible service. As a matter of fact, be- cause most of our managers are certified to instruct this course, the level of understanding and commitment runs deep. We believe that we can offer the guests at Collindale a wide variety of menu offerings any time of day —breakfast, lunch and dinner —at affordable prices. The menu attached for review would be what we would initially offer, but we understand that the needs of guests change. We have the ability to meet those needs. Because of the variety of back- grounds of our Management and Culinary Teams, we have the ability to offer virtually any menu for special occasions, banquets and tournaments. AT COLLINDALE Appetizers NACHOS DELUXE Marinated chicken or steak served with refried beans, Monterey Jack and Cheddar cheese.Topped with jalapehos,tomatoes, black olives and green onions. Baked and served with sour cream and quacamole. 7.99 ARMADILLO EGGS Six golden -fried jalapelios stuffed with chicken, spices and cheese. Presented with Ranch dressing for dipping. 6.99 FRIED CHEESE Served with marinara sauce. 5.99 OOPSADiLLA Monterey Jack and Cheddar cheese grilled in a flour tortilla and garnished with sour cream and barbeque sauce. 7.99 COLLINDALE SOUP -OF -THE DAY Cup or bowl. $2.95 / $4.95 ZINGERS (BONELESS HOT WINGS) Choose from Buffalo or Bayou style battered chicken, crispy fried and tossed with Frank's Hot Sauce or Bayou Sauce. Served with Ranch dressing and carrot and celery sticks. 6.99 POTATO SKINS Presented with Cheddar and Jack cheese, bacon, chives and sour cream. 6.99 BRAUNSWINGS Our famous wings fried and coated with Frank's Hot Sauce. Accompanied with Bleu cheese dressing and celery sticks. 7.99 BRAUNS SIGNATURE FRIED PICKLES Kosher -style pickles lightly battered and flash -fried. Served with a garlic -chive dipping sauce. 5.99 Bread Bowls Tex-Mex BRAUNS BLACK BEAN CHILI Cup or bowl. $2.95 / $4.95 BURRITO GRANDF TOSTADAS TACOS Jumbo tortilla stuffed with beans, cheese, your Your choice of bean or beef topped Choice of soft shell or hard shell with your choice choice of marinated steak or chicken and with lettuce, onion, tomato of marinated steak or chicken loaded with smothered with green chile. 7.99 and cheese. 6.99 lettuce, tomatoes, onions and cheese. 6.99 Salads ICY HOT CHICKEN SALAD CHICKEN ALMOND SALAD Crisp battered chicken tossed with hot sauce and served over fresh Grilled chicken combined with gathered greens, toasted greens, carrots, bell peppers and diced tomatoes.Tossed with sliced almonds, chopped celery, sesame seeds Ranch dressing and garnished with pico de gallo. 8.99 and sweet ginger dressing. 7.99 W-Pound Burqers Served with Simplot®Signature Fries BACON CHEDDAR BURGER SOUTWOF-THE-600ER BURGER Grilled beef patty,bacon, Cheddar, lettuce, tomato, onion All -beef patty, covered in quacamole, with bacon, melted and mayonnaise. 7.99 Pepperjack cheese, spicy jalaperios and fresh salsa on our BOURBON MUSTARD BURGER bun with lettuce, tomato and mayonnaise. 7.99 Lean beef in cracked black pepper, with Pepperjack cheese and Jai mayonnaise, lettuce, tom, BBO BAr Char -grilled beef patty,Cd! BBQ sauce, letto'Q 0 v a - C a Tr