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HomeMy WebLinkAboutRESPONSE - RFP - P945 DOWNTOWN CONCESSIONAIRECITY OF FORT COLLINS REQUEST FOR PROPOSAL DOWNTOWN CONCESSIONAIRE OUTDOOR VENDING PROPOSAL NO. P- 045 Proposal Date: 2:00 p.m. (our clock), June 25, 2004 Section 7.0 Vending Site Descriptions Location Type of Vending Site Comments Authorized Site 1 - Mountain & College intersection, south of Food, Beverage, Not Available Beau Jo's, 102 E. Mountain Retail, Service Site 2 - Public Right of Way (ROW) east of Beau Jo's Food Not Available by kiosk in front of 106 E. Mountain Site 3 - Oak Street Plaza, SE corner of Plaza, east of Food, Beverage, Not Available No wall Retail Service electrical outlet Site 4 - Public ROW, SE corner of Mountain & Food, Beverage, Not Available College intersection, west of wall, north of Cache Retail, Service No electrical Bank & Trust outlet Site 5 - Public ROW, SW corner of Mountain & Retail, Service Available College intersection, east of wall, north of City Drug No electrical outlet Site 6 -Public ROW, at north entrance of Old Town Food, Beverage, Available Square, between the flag poles Retail, Service Site 7 -Public ROW, NW corner of Mountain & e, Food, Beverage, Not Available Mason intersection. Retail, Service No electrical outlet Available Site 8 - Public ROW, NE Comer of Oak and College, e9 Retail Service No electrical east of wall, south of Lind Optical outlet Available Food, Beverage, For Day Use Only Site 10 - Public ROW, SE corner of Oak & College. Retail, Service No electrical outlet Site 11 —Public ROW, NE comer of Walnut and Food, Beverage Not Available No electrical Linden outlet Site 12 — Loading Zone — Mountain Avenue entrance Transportation Not Available to Old Town Square Attachment A - Proposal Form, Page 1 P945 Downtown Concessionaire Proposal to Vend in the Downtown Concession Area: Your name and your business name, if applicable. Name: WeS�on _�r«oklrr — Business Name: cznrveSS tor\ S Address: r 4 01 _��� i ( L kh e C0 1%S Co l o✓'a d o Phone Number: q-7o-3oeb-S2,JI (cell) qIG- 7.oLf-9009 Cl bme) My choices of outdoor vendor sites are as follows: Please refer to the locations by site number found on Attachment C. List your first, second, and third choices for vending sites under Vending Site Number. Enter 'Day', 'Night', or 'Both' under Hours Reauested for desired hours of operation. Vendors wishing to conduct vending at more than one location must submit a separate proposal for each site. VENDING SITE NUMBER HOURS REQUESTED 1st Site J 1 r� -.0 C AUI G14T- ;r kkSG 0A1Li opm 3°-M> 2"" Site 3`" Site Read Section 3.0, Mandatory Conditions and Section 6.0, Terms and Conditions. These conditions will be a component of the final contract. Please read those sections and sign the following statement. I hereby acknowledge that I will comply with all mandatory conditions as stated and explained in Secdons 3.0, Mandatory Conditions and 6.0, Terms and Conditions of the Downtown Concessionaire Outdoor Vending Request for Proposal. Aleshh OkJcr d.[70, CFG C'ovicessiohS and Business Your `130 )oy Date Attachment A - Page Two Evaluation Criteria — P945 Your proposal will be evaluated based on the criteria found in Section 4.0. In your proposal, please respond to the criteria in the order they are presented. Read the standards carefully before responding. 1. Number of years experience vending in the Fort Collins Downtown Plan Area out-of-doors on public or private property. Respond below. Number of years 1.5 (Use calendar years) 2. Number of years of experience in outdoor vending anywhere in Fort Collins or any other city. You must submit verifiable documentation to support vending in other cities. Number of years 1.5 _ (Use calendar years) 3. Compatibility -On a se arat� she vf I � i h5 onI �i p pond to the s�ndards. The more standards you meet and the better you meet them, the higher your score. There are ten standards in total. 4. Quality of product - On a separate sheet respond to the standard. Your written analysis and comparison and any other supporting information should be attached to your proposal and should be noted as Product. 5. Quality of equipment - On a separate sheet respond to the standard. Your written analysis and any other supporting information should be attached to your proposal and should be noted as Equipment 6. Payments to the Citv - Respond to the standard below. Please enter your proposed payment by marking the appropriate amount. I will pay the city: $120 per year $120 per year and 1% of gross --- $120 per year and 2% of gross $120 per year and 3% of gross NOTE: Before submitting your proposal you should complete the following checklist of the evaluation criteria. Did you designate your preference of location? Did you enter your vending experience and submit any needed documentation? Did you submit your compatibility responses and attach them? Did you submit the information to support the quality of product and equipment? Did you enter the amount you propose to pay to the City? Attachment B — Sample Agreement (Provided for informational purposes, do NOT fill in) DOWNTOWN CONCESSION AGREEMENT THIS AGREEMENT is made and entered into this 30th day of June, 2004, by and between THE CITY OF FORT COLLINS, COLORADO, a Municipal Corporation (City), and (Concessionaire). WITNESSETH WHEREAS, the City Council passed Ordinance No. 36,1994, establishing the Downtown Plan Area as a concession area for the sale of goods and services from outdoor locations; and WHEREAS, the City has established various concession locations in the Downtown Plan Area; and WHEREAS, the City agrees to grant to the Concessionaire and the Concessionaire accepts from the City a concession for outdoor vending at: Site # NOW THEREFORE, in consideration of the mutual covenants and obligations herein expressed, the parties agree as follows: Section 1. Contract Documents The contract documents consist of this Agreement, and the concession specifications which are attached as Exhibit A and incorporated herein by this reference. These form the contract, and are incorporated herein by this reference. Section 2. Terms of the Agreement A. This Agreement shall be effective from the date of the Agreement as entered above, until May 31, 2005, unless sooner terminated as herein provided. The City may, at its option, renew the Agreement for additional one (1) year terms, to a maximum of three (3) additional one year terms. However, either party may terminate this Agreement without cause, by providing written notice to the other party of its intention to terminate at least thirty (30) days prior to the end of the then existing term. B. In the event that the concession location can not be used because of improvements being made at the concession location, this Agreement may be suspended on 30 days notice to the Concessionaire. The suspension shall continue until the improvements are completed or it is determined that the location can no longer be used as a concession site. The City will use a good faith effort to relocate the concession site if needed. Section 3. Concession Operations The City hereby grants Concessionaire a concession for the use of the property described as: Site # , concession area for outdoor vending. The Concessionaire shall have the exclusive right to operate an outdoor vending concession within this area in accordance with the agreement. A. Independent Contractor: The services to be performed by the Concessionaire are those of an independent contractor and not as an employee of the City. The City shall not be responsible for withholding any portion of Concessionaire's compensation hereunder for the payment of FICA, Worker's Compensation or otherwise. B. Records: The Concessionaire shall keep adequate and proper business records of all expenses and receipts of the concession operations. At the request of the City, all such business records shall be made open and available for inspection and audit by the City of Fort Collins Treasury Division. C. Monetary Provision: The Concessionaire agrees to pay the City an amount equal to One Hundred and Twenty Dollars ($120.00) per year, plus____ percent of gross receipts from the concession operations conducted pursuant to this Agreement. Gross receipts shall include all revenues, excluding sales tax received by the concessionaire from concession operations. All such gross receipt payments shall be paid to the City on the same day that sales and use tax payments are due. However, the payments for the concessions must be submitted separately. D. Licenses: The Concessionaire shall obtain and pay for all licenses needed for the operation of the concession including, but not necessarily limited to, a County Health Department Food Services establishment inspection, City and State sales tax licenses. Any such licenses held specifically by the Concessionaire in connection with this Agreement shall be surrendered by the Concessionaire at the time of termination of this Agreement. E. Laws, Rules & Regulations: The operation of the concession granted under this Agreement shall, at all times, conform with all applicable Federal, State, and local laws and with all applicable rules and regulations adopted by the City or any of its Boards or Departments. F. Insurance/ Indemnity: The Concessionaire shall indemnify, save and hold harmless the City from all claims and losses, including costs and reasonable attorneys fees arising directly or indirectly out of the Concessionaire's use of the concession area or operation of the concession. The Concessionaire shall maintain commercial liability insurance in the amount of $500,000 combined single limits naming the City as an additional insured underthis Agreement of the type and with the limits specified within Exhibit B. The Concessionaire before commencing services hereunder, shall deliver to the City's Director of Purchasing and Risk Management, PO Box 580, Fort Collins, CO 80522, one (1) copy of a certificate evidencing the insurance coverage required from an insurance company acceptable to the City. G. Signage: All signs on the concession cart must be approved by the City. Signs may be displayed in or on the cart only unless additional signage is approved by City staff. H. Cart: The Concessionaire will be required to have a mobile cart. The cart may not exceed the size of four (4) foot wide, ten (10) foot long and eight (8) foot high, excluding roof overhangs and wheels. The design and appearance of the cart must conform to the specifications described in Concessionaire's proposal, unless otherwise agreed to in writing by the parties before the cart may be used at the concession area. The City reserves the right to approve any modifications, changes, or alternative cart. The cart is subject to inspection by City. The cart must be maintained and repaired to the City's satisfaction. The cart must be removed from the right-of-way when not in use. I. Restrictions: Equipment such as tables, chairs, benches and displays not attached to the cart may not be used except for items & equipment authorized, in writing, by the City Representative. Merchandise must be restricted to the cart or appropriate storage containers if authorized. Vendor area must not exceed 10 X 10 feet, excepting only a tarp or other protective medium placed to protect underlying surface. Cart must be located in approved location on site and cannot impede pedestrian flow on the sidewalk. J. Cleanliness: Concessionaire shall supply a trash receptacle and keep the designated area clean of all trash generated by the concession within 100 foot radius of site. Food vendors must use a tarp under cart to minimize grease deposits. Food and beverage vendors shall pay $720 annually or $65 per month for power washing of their assigned vending site. The annual payment shall be due prior to June 1 in the initial term or any renewal term. Monthly payments shall be paid to the City Sales Tax Office prior to the 10`" of each month for every month the agreement is in force. Vendors at sites which are split between day and night operations shall pay $360 each, annually, or $32.50 per month. K. Sales Tax Returns: All sales tax returns and concessionaire payments to the City associated with the concession operation must be filed by their due date. No assessment fees, penalties or interest will be waived by the City. L. Power Source: If the Concessionaire needs electrical power the Concessionaire must provide for such power through the City Light & Power Department at the Concessionaire's expense. Arrangements to supply power to the concession area must be reviewed with the appropriate City departments. Portable generators will not be permitted due to concerns regarding compatibility and noise. M. Stock: The Concessionaire shall maintain an adequate stock of supplies on hand for all occasions in order to supply the need of parties desiring to patronize the concession area. N. Hours: The Concessionaire must keep the concession area open for business as directed by the City. Days of operation shall be agreed to by both parties and the minimum hours of operation must be maintained. Minimum hours are: - Day - Two (2) to four (4) hours between 6am and 6pm, Daily. Concessionaire is not required to operate on national holidays or holidays recognized by the City where City offices (except for emergency services offices) are closed. O. Inclement Weather: The Concessionaire shall not be required to operate the concession when it is raining, snowing, hailing, and abnormally windy or when the air temperature is below 50 degrees Fahrenheit. P. Product. The products authorized are as described in Concessionaire's proposal and agreed to by the City. The City will not pre -authorize new products but does reserve the right to review any new products that may be added. This is to ensure that the new products meet the same quality as those proposed in the original Request for Proposal. Q. Blackout Dates. Concessionaire will not be allowed to operate in granted site during the following special events in the downtown area: Old Town Car Show, Colorado Brewers Festival and New West Fast. Dates for 2004 are June 5'h, June 26'h, June 27th, August 21$` and August 22"d Contact the Downtown Business Association (DBA) at (970) 484-6500 to receive an application for a site at these events, and event dates for subsequent years of this contract. The DBA will work with concessionaires regarding the location of the site and a discounted booth rate. Section 4. General Conditions A. The Concessionaire shall neither assign any of the rights nor delegate any of the duties under the provisions of this Agreement without having first obtained the written permission of the City. The Concessionaire shall not sublet any portion of the concession area or allow any other person to take possession of any portion of the concession areas without the written consent of the City. B. Vacant sites resulting from either no -bid or termination may be filled at anytime for the duration of the current one (1) year period. Responsible parties will be awarded vacant sites as acceptable proposals are received. The city may, at its option, renew the Agreement for the formerly vacant sites for additional one (1) year periods not to exceed the balance of the three (3) additional periods remaining for this Agreement. C. This Agreement may not be enlarged, modified or altered except in writing, signed by the parties as an amendment hereto. D. No waiver of any breach of this Agreement shall be held or construed to be a waiver of any subsequent breach thereof. E. It is expressly understood and agreed by and between the parties hereto that in the performance of the terms and conditions of this Agreement, time is of the essence. F. The location assigned is not transferable to another vendor or concessionaire. G. Fixtures and Improvements: 1. The Concessionaire agrees that all auxiliary equipment needed to operate the Concession shall be installed at its expense. Prior to making any and all improvements on said premises, the Concessionaire agrees to obtain the approval of the appropriate City Department and shall supervise the construction of said improvements. 2. Upon the termination of this Agreement the Concessionaire shall remove any fixtures or improvements made by it to the concession area. However, the concession area must be restored to as good a condition as the premises were in at the time the Concessionaire took possession thereof. H. This Agreement shall be binding upon and inure to the benefit of the heirs, successors, and assigns of the parties hereto. I. If either party must resort to legal action to enforce the terms of this Agreement, the prevailing party shall be awarded its costs and reasonable attorney's fees J. Any notice required or desired to be given under this Agreement will be considered delivered to the other party upon hand delivery or upon its deposit in the United States mail, postage prepaid, sent by registered mail, addressed to the other party at the following address: Professional: City: With Copy to: City of Fort Collins City of Fort Collins, Treasury Division of Finance Purchasing PO Box 580 PO Box 580 Fort Collins, CO 80522 Fort Collins, CO 80522 K. Notwithstanding the time periods contained herein, the City may terminate this Agreement at any time without cause by providing written notice of termination to the Concessionaire. Such notice shall be delivered at least fifteen (15) days prior to the termination date contained in said notice unless otherwise agreed in writing by the parties. All notices provided under this Agreement shall be effective when mailed, postage prepaid and sent to the above address. Section 5. Default A. The Concessionaire shall be in default under the terms and conditions of this Agreement, if the Concessionaire fails to cure the default within ten (10) days after written notice setting forth the nature of the default is delivered to the Concessionaire. B. In the event the default is not timely cured, the City may elect to (a) terminate this Agreement and seek damages; (b) treat the Agreement as continuing and require specific performance or (c) avail itself of any other remedy at law or equity. City: Concessionaire: James B. O'Neill II, CPPO, FNIGP Director of Purchasing and Risk Management Print Name: Date:------------ Compatibility Land Use The downtown plan area at the entrance of Old Town Square is an intersection point for foot traffic flowing into Old Town. This is an expansive space lined with shops on both sides and you will often see people congregate here to play games, chat and meet with friends before beginning their journey into the heart of downtown Fort Collins. Here you will find our city's Welcome Center extended like an open hand to greet visitors, twin flag poles flying flags displaying our strong sense of community and country, a large blue spruce tree representing our history surrounded by fun, vibrant floral arrangements bringing into sharp focus our families and the cycle of life and continual renewal. Our signature service reflects the same values and atmosphere as the downtown plan area. Since CFG Concessions began vending in Old Town we have worked hard to greet everyone that passes our stand and make them feel welcome. Now, a year and a half later, I know hundreds of people on a first name basis and we have garnered a reputation as being the downtown's "friendliest" vendor. We are about more than just cheap, fast and good food and people seem to sense this. Our downtown isn't just a place, it is the heart of our city and you can feel that beating heart in the welcoming attitude we project into the downtown. We've been lucky enough to be part of the downtown's recent history. Now, it is the prospect of adding more food options to the nightlife experience of Old Town that drives us to grow. The vending cart which we started with and that blends so well with the bright, colorful mosaic at Linden and Walnut is a carbon copy of our new stand, and site #6 shares in the same use of bright colors as site # 11. At site #6, you will find these bright colors expressed in a beautiful arrangement of yellow and orange carnation flowers. Transportation In Old Town, outdoor vendors fill the niche for fast, affordable food. Whereas pedestrians would not be permitted in a drive -through line at a traditional fast food restaurant, the opposite is true for the sidewalk vendor. I have had people come to order food from my cart in wheel chairs, on bicycles and skateboards, but the majority of my customers come on foot. As the city strives to further alternative modes of transportation, I see my business allied with the city in promoting this effort. Design I am including the cart manufacturer's design presentation. REQUEST FOR PROPOSAL CITY OF FORT COLLINS DOWNTOWN CONCESSIONAIRE PROPOSAL NO. P946 The City of Fort Collins is requesting proposals from firms for outdoor vending in the downtown area. Written proposals, two (2) will be received at the City of Fort Collins' Purchasing Division, 215 North Mason St. 2nd floor, Fort Collins, Colorado 80521. Proposal No. P945. Proposals will be received before 2:00 p.m. (our clock), June 25„ 2004. If available sites do not receive proposals, those sites will remain open until an acceptable proposal is received. If delivers, they are to be sent to 215 North Mason Street, 2nd Floor, Fort Collins, Colorado 80524. If mailed, the address is P.O. Box 580, Fort Collins, Colorado 80522-0580. Questions concerning the scope of the project should be directed to the Project Manager, Linda Samuelson, (970) 221-6246; fax: (970) 221-6782. Questions regarding proposals submittal or process should be directed to David M. Carey, C.P.M., Buyer, (970) 416-2191 or fax (970) 221-6707. Email address: dcarey@fcgov.com. A copy of the Proposal may be obtained as follows: Call the Purchasing Fax -line, 970-416-2033 and follow the verbal instruction to request document #30945. 2. Download the Proposal/Bid from the Purchasing Webpage, www.fcgov.com/purchasing. 3. Come by Purchasing at 215 North Mason St., 2nd floor, Fort Collins, and request a copy of the Bid. Sales Prohibited/Conflict of Interest: No officer, employee, or member of City Council, shall have a financial interest in the sale to the City of any real or personal property, equipment, material, supplies or services where such officer or employee exercises directly or indirectly any decision - making authority concerning such sale or any supervisory authority over the services to be rendered. This rule also applies to subcontracts with the City. Soliciting or accepting any gift, gratuity favor, entertainment, kickback or any items of monetary value from any person who has or is seeking to do business with the City of Fort Collins is prohibited. Collusive or sham proposals: Any proposal deemed to be collusive or a sham proposal will be rejected and reported to authorities as such. Your authorized signature of this proposal assures that such proposal is genuine and is not a collusive or sham proposal. The City of Fort Collins reserves the right to reject any and all proposals and to waive any irregularities or informalities. Sincerely, James B. O'Neill II, CPPO, FNIGP Director of Purchasing & Risk Management We begin with solid steel panels with over 300 inches of solid welds forming a solid steel box. Then we install door lips to reduce the amount of moisture that can penetrate through the door opening. This is the only cart in the world that has waterproof techniques from the beginning to end. After all braces and supports are welded. We Electro statically charge to the steel to receive a powder coat finish. This is a very durable finish that will last much longer than paint. Rubber Seal is then applied to each door lip to insure against moisture seeping in. Braces are built in to support the cooking amenities. Then a draw bar is welded the entire length of the box. This actually allows our carts to pull other trailers. Chef Trail Manufacturers a limit number of units per month insure that quality is built into every Cart that leaves our facility! We install an umbrella receiving tube to accommodate any size umbrella. This is important in making sure that winds do not blow the operators umbrella away from the cart resulting in damage or injury. Chef Trail was the first manufacturer to use independent suspension on Carts. This suspension gives an incredible ride and tow. Our axles accommodate 12-inch tires giving even a smoother tow. A drain hole is created to drain the 15-gallon wastewater tank. A stabilizer jack is welded to the draw bar to give the unit security when operating. Then jack extends to give perfect leveling on any surface. Now we take a solid sheet of HDPE (High Density Polyethylene) and precision route out the holes for the amenities. Tolerance is very important in this process. The HDPE is 1/2 inch thick to provide the strength needed. This material is very durable and extremely strong. Our 10-gallon water tank is constructed of marine grade plastic material for added strength and larger capacity. Our waste tank is equipped with drain and is 15 gallons in capacity. This is the largest standard water tank configuration in the industry. The NSF Top is then securely mounted in place. After the cooking units have been placed on the reinforced area we begin the process of plumbing. We use the most powerful burners in the industry for our carts. They are cast iron and have a manifold that connect them to the gas line. We wrap over 20 foot of cooper tubing around each burner to supply hot water under pressure. Now we add the largest stainless steel sink in the industry to the top and use risers and tubing to connect all plumbing. We use Flojets on demand water pumps. This pump is designed to run dry with any damage. A critical part of the plumbing is to use heavy hoses and copper to avoid any pressure leaks or back pressure damage. Do not under estimate this section by any means. The most important part of any successful business is promoting and merchandising. We offer complete customizing in professional quality for your cart. We use only the highest grade calendared vinyl. We also have 4 color processing available at slightly higher fees. Each cart is designed to customer specs and the graphic are applied to invite your buying public to your cart. Security There are several security issues I have addressed in the course of vending in Old Town. One of the most important issues I face, as a vendor serving food to customers leaving bars at the end of the night is the need to understand that I am working in a potentially volatile environment. As such, this requires me to build and maintain close, positive relationships with local law enforcement officers. I have programmed into my cellular phone, which I have with me at the vending site, the police phone number. In the event that a fight erupts, or destruction of public property is occurring, I can inform police immediately in an effort to help prevent crimes and the defacement of our beautiful downtown. Another point of intersection between security and late night vending in Old Town is the larger issue of public safety as it relates to drunk driving or driving under the influence of alcohol. I have spoken to many people in the community who recognize an important need for conveniently available fast food options for the young adults leaving bars in Old Town. Most significantly, the new curfew has created a situation whereby citizens who have been drinking alcohol are forced to leave the square at 2 am minutes before leaving a bar. This does not allow everyone adequate time or method for sobering for the drive home. Many people that park on the north end of the Old Town are driving to the south end of the square to buy food from vendors located there. I want to keep these people on foot by offering them affordable, conveniently accessible food and extra time to sober before reaching their vehicles. There are other basic security issues that I have addressed. These include providing a locked storage room location for my vending cart to prevent it from being damaged while it is unattended, storage of coolers, food products and other equipment at a locked commissary facility, and keeping money collected from customers at the vending site in a locked safe box. Parking The presence of quick, affordable food options in Old Town adds value to the overall downtown experience. However, my business does not serve as a primary reason for visiting. As such, I foresee no direct impact on parking. Maintenance In recent months we have struggled to find ways to better maintain our current vending site. I appreciate the time and energy the city has devoted to helping me better understand this subject. I firmly believe that mistakes provide us with the learning opportunities we need to improve. We have taken your feedback and implemented a new system for maintaining our vending site. Larger tarps are used to prevent food spilling onto the sidewalk surface, which can lead to unsightly stains. People are encouraged to "eat on the tarp." Hefty, big -mouthed trash containers are brought to the site each night and people are encouraged to use these containers instead of the smaller city trashcans. We transport a soap and water bucket along with a scrub brush to the site as well. Any food drips that are found after our area is thoroughly swept are scrubbed carefully with soapy water to prevent them from staining the walkway. There is an exhaustive 100 ft perimeter trash sweep of the areas surrounding our site. Here, we pick up everything from cigarette butts to broken beer bottles and our search is not limited to just the trash we generate. Our goal is to be an invisible good neighbor and at the end of each clean-up cycle I walk the areas around our vending cart to assure that this is exactly what we have achieved. I will apply the lessons I have learned at site #11 to site #6. Economic Development Outdoor vendors fill an important niche in the downtown economic ecosystem, providing visitors with convenient, cost effective fast food options that would otherwise be unavailable. There are many reasons why filling this economic niche is important to the downtown economy. Many shoppers browse storefronts during their lunch hour. Others visit the downtown on a mission to buy something and have limited time to accomplish their mission. Still others may want to experience the beautiful daytime weather by strolling through the square. All of these situations point to the existence of an economic niche for fast food in the downtown. More to the point, because of the concentration of shops and businesses located within walking distance of each other, outdoor vendors are uniquely equipped to fill this economic niche. At present there are outdoors vendors in Old Town that provide options such as gyros, hot dogs, burritos and quesadillas. I would like to add other options to this list, namely, grilled cheese sandwiches. This choice is motivated by consumer feedback. I have heard people tell me again and again that they are crave the taste of grilled cheese at the end of the night, but it isn't feasible to add to my already complex Mexican menu. Moreover, it wouldn't be very intuitive to go to a Mexican food stand for a grilled ham and cheese sandwich. A separate stand could best address this expressed need. This separate stand will produce a much simpler product, which will be much cheaper to produce than quesadillas and burritos. That will mean that I can set lower price points for these sandwiches and that's good news for the college population that makes up a large segment of Fort Collin's nightlife. I will sell a grilled cheese sandwich for $2.50 and a grilled ham and cheese sandwich for $3.50. With this simple fare, I hope to entice more people to eat after they drink, especially, the youngest segment of the market. Over the past 12 months I have seen countless numbers of these people walk directly from the bar to their cars and I have also seen the sobering effects of food. I know from people's comments that more food choices can translate into more people opting to hang around and eat before driving home. For example, I've heard people tell me that they didn't like gyros and hot dogs gave them indigestion. Our burritos and quesadillas have provided these individuals with a healthy more palatable alternative. But not everyone can stomach a burrito that is renowned to be "as big as your head" at the end of the night, and a simpler, smaller food option such as a grilled cheese sandwich might be just what they are looking for. Our Mexican food menu served at site #11 has been very popular and we would like to build on this success. By adding a separate menu at site #6, I hope to entice more people to buy late night food and generate more sales for my company and more sales tax dollars for the city. Aesthetics I have worked very hard to create a business presentation, which is aesthetically appealing to customers. This presentation is multidimensional. It includes the cart itself, the merchandise displayed on the cart, the delicious smell of grilling meat, the aesthetic beauty of Fort Collins' downtown where the cart is used, and the experience of watching your food being grilled to order. My cart is more unique than you may expect and the degree to which this statement holds true did not become apparent to me until I had a chance to meet its builder, Randy Barber. Randy is quite an interesting individual. He worked in the vending business for many years and had the chance to purchase and use several different types of carts during that time. It was his frustration with the major shortcomings of these carts that led him to begin developing his own carts. One of the biggest problems that Randy encountered while vending was the weather. After sudden rains his vending products would be wet and unsuitable for sale to customers, so he developed the first cart to be built with door lips. These door lips are lined with a rubber seal that prevents moisture from seeping into the cart. Additionally, the cart itself has a large internal area for the storage of foodstuffs and other dried or perishable goods. Now, during rainstorms, the umbrella is lowered, items are stowed in the cart and Randy finds a dry place for himself to weather out the storm. When the rain stops, Randy raises his cart's umbrella and is ready to start vending without suffering any product loss. A weatherproof cart seems like a simple innovation, but it took an experienced vendor to make it happen. I decided to include this detail about the cart's design under the heading of aesthetics because I personally find the fact that this cart is not just designed to look good but also to be very functional aesthetically appealing. There are many other aspects of this cart's design which are innovative and that add to the overall cart's functionality, but I want to shift focus now to the cart's appearance. The first thing I noticed about the cart is that it is painted in bright and welcoming colors. Every other cart I encountered for sale looked more like a medieval tank, with an all stainless steel exterior, than a modern storefront. Randy, as it turns out, had precisely this kind of change in mind when he began designing his carts. He told me that he wanted to add warmth, charm and color to his carts, and this open friendly attitude is clearly visible in his cart design. But, it is not just the bright and welcoming colors of this cart that make it so aesthetically appealing. It is compact and simple. The cart body is welded into a single unit and the only seams appear at the doors, which incorporate the door lips I spoke about previously. Even the door handles close flush with the can's body. The cart's width is 40" and its length is 57", which makes it much smaller than other carts and well within city cart size requirements. Ambiance Creating a unique grill experience is a signature component you will find in each of our vending stands. Our new grilled cheese stand is no exception. Customers will come up to our cart and choose from among our many cheeses, breads, spreads and meats to assemble a custom grilled cheese sandwich. For example, you could choose sour dough bread, garlic and parmesan spread, mozarella and ham. Our grill cook will take two slices of sour dough bread and brush on a tantalizing garlic and parmesan spread. As this hits the grill, the bread will begin to sizzle and cook turning a toasty golden brown before being rotated. The air will fill with the delicious scent of fresh garlic bread as we add the mozzarella. Generous portions of deli style thinly sliced ham will be added to the grill and skillfully manipulated to impart a crispy, yet juicy quality to the piping hot meat, which is then placed atop the sandwich. The sandwich is then assembled and cut along a diagonal and served to the customer hot off the grill on a sheet of deli paper. Within seconds of watching your sandwich being cut, you can take your first bite. But please be careful not to burn yourself. That first bite is very hot. You can hear the bread crunch and taste the rich and gooey cheese and ham goodness filling your mouth as you bite into your sandwich. Hey wait! Your friend is asking if he can try a bite of your sandwich. Not a chance. Behind you, the next person in line is watching you eat and looking to the grill with keen expectation. With so many options, you wonder what combination she will choose for her sandwich and whether just maybe her grilled cheese will be better than yours. Maybe you'll try her choice tomorrow night. Uniqueness of Product Few people have not experienced a grilled cheese sandwich in their lifetime. My mother used to serve them along with hot tomato soup. She would cut them on a diagonal and my first and favorite bite was always right out of the middle of the sandwich. The hot melting cheese pouring out between the toasty pieces of bread was so delicious. It makes my mouth water just thinking about this and the memory helps me to understand why our grilled cheese sandwiches are so unique. Here's why. When you walk up to our stand and order a grilled cheese, we will brush our special garlic sauce over the slices of bread and place them on the grill. As you stand there, you'll see and smell the garlic bread toasting. Then we'll add the cheese: a cheese slice for each piece of bread. The cheese will begin to melt as you watch. And finally, the two halves will be brought together, cut on a diagonal and served hot right off the grill. This made -to -order experience of watching your food being grilled in front of you while you wait is definitely unique. But that's not the only thing that makes our sandwich so unique. We have several selections when it comes to assembling your sandwich. White, wheat, and sour dough are among the bread selections and you can choose from several cheeses. For example, we will offer pepper jack, chedder, swiss, Monterey jack as well as other cheeses. And, if you're a meat lover, you can opt to add slices of grilled ham to your sandwich. I have also considered offering other meat options. We want to start simple and allow customers to help us select the meats and cheeses they most want to see offered. This will be the only place within walking distance of downtown bars where people will be able to buy a gourmet grilled cheese sandwich at 2am. Quality of Product In order to establish the quality of my food products, I'll compare and contrast my food with those made by other local restaurants. CFG Concessions Egg & I Bread selections White, Whole Wheat, Sour Whole wheat, Jewish Dough, Jewish Rye Rye, Sour Dough Cheese Selections Monterey Jack, Chedder, Swiss, Provalone, Kraft Singles, Pepper Jack, Monterey Jack, Chedder, Swiss, Provalone, Mozarella Pe er Jack Spread Selections Traditional Butter, Roasted Butter Garlic and Parmesan in Olive Oil, Sundried Tomato and Basil in Olive Oil Meat Options Ham and possibly Philly Ham Steak Grilled -to -order in front of Yes No you while you wait Wait Time I Less than 5 minutes More than 5 minutes I'm comparing in the table above our grilled cheese sandwich to the Egg & I's grilled cheese. I'm a big fan of the Egg & I breakfasts, by the way. Comparing the bread and cheese combinations available from Egg & I and CFG, product quality is looking about the same. We do offer both butter and olive oil based spreads however and this definitely sets us apart. Also, our grill -to -order experience engages the customer in the process of making their individual sandwich. The Egg & I provides a comfortable atmosphere where you can set down to talk with family and friends while you eat, but you don't see your food being made. This part of the experience is missing. Also, we are faster at making our products than the Egg & I. The turnaround time for a grilled cheese sandwich is less than 3 minutes from the time you order. I've never gotten my breakfast in less than 10 minutes at the Egg & I. Overall, the experiences are different and it makes the food taste and feel different. Both restaurants offer a great grilled cheese sandwich. We excel in providing fast service and a custom grill experience. In this table, I have compared my burritos with the burritos made by Chipotle Grill and Big City Burritos. You'll notice that the choices I have available are more limited than either of these well -know burrito makers. However, these restaurants have the staff, equipment and sales volume necessary to support this product variety. I do not. Where my burritos excel is in the category of quality. My burrito ingredients are comparable in quality to those of Chipotle Grill. Big City Burrito ingredients are lower quality than both my own and Chipotle's. The reason for this lower assigned quality rating is that I am basing quality on freshness of ingredients and difficulty of preparation. BCB cooks their meat until it can be shredded with a potato masher. Chipotle and CFG marinate, grill and and slice meat into bite size chunks. Also, all vegetables, herbs and sauces are fresh and prepped daily at CFG and Chipotle. The quesadilla we serve with chicken or steak is comparable in quality to a restaurant bought quesadilla. We use a combination of grated Monterey jack and cheddar cheeses. Grilled red bell peppers and yellow onions may be added to the quesadilla upon customer request (we have found most customers do not want onions on their quesadilla). Additionally, customers may choose from either marinated and grilled chicken or steak. Once all ingredients are placed on the tortilla, it is folded in half and baked to a crispy golden brown on our grill. The quesadilla is then sliced into bite -size pieces with a pizza cutter and these pieces are served on a plate with a side of fresh Roberto's Salsa. This packaging is designed to allow customers to eat our food while walking. CB & Potts uses an identical preparation process in making their quesadillas. The primary difference between our quesadillas and CB & Potts is our sauce. I use a brush to spread a special blend of roasted peppers and herbs on the inside of the tortilla. This gives the quesadilla a distinctive flavor that you can only find at CFG Concessions. Quality of Equipment Equipment Overview We begin with solid steel panels with over 300 inches of solid welds forming a solid steel box. Then we install door lips to reduce the amount of moisture that can penetrate through the door opening. This is the only cart in the world that has waterproof techniques from the beginning to end. After all braces and supports are welded. We Electro statically charge to the steel to receive a powder coat finish. This is a very durable finish that will last much longer than paint. Rubber Seal is then applied to each door lip to insure against moisture seeping in. Braces are built in to support the cooking amenities. Then a draw bar is welded the entire length of the box. This actually allows our carts to pull other trailers. Chef Trail Manufacturers a limit number of units per month insure that quality is built into every Cart that leaves our facility! We install an umbrella receiving tube to accommodate any size umbrella. This is important in making sure that winds do not blow the operators umbrella away from the cart resulting in damage or injury. Chef Trail was the first manufacturer to use independent suspension on Carts. This suspension gives an incredible ride and tow. Our axles accommodate 12-inch tires giving even a smoother tow. A drain hole is created to drain the 15-gallon wastewater tank. A stabilizer jack is welded to the draw bar to give the unit security when operating. Then jack extends to give perfect leveling on any surface. Now we take a solid sheet of HDPE (High Density Polyethylene) and precision route out the holes for the amenities. Tolerance is very important in this process. The HDPE is 1/2 inch thick to provide the strength needed. This material is very durable and extremely strong. Our 10-gallon water tank is constructed of marine grade plastic material for added strength and larger capacity. Our waste tank is equipped with drain and is 15 gallons in capacity. This is the largest standard water tank configuration in the industry. The NSF Top is then securely mounted in place. After the cooking units have been placed on the reinforced area we begin the process of plumbing. We use the most powerful burners in the industry for our carts. They are cast iron and have a manifold that connect them to the gas line. We wrap over 20 foot of cooper tubing around each burner to supply hot water under pressure. Now we add the largest stainless steel sink in the industry to the top and use risers and tubing to connect all plumbing. We use Flojets on demand water pumps. This pump is designed to run dry with any damage. A critical part of the plumbing is to use heavy hoses and copper to avoid any pressure leaks or back pressure damage. Do not under estimate this section by any means. The most important part of any successful business is promoting and merchandising. We offer complete customizing in professional quality for your cart. We use only the highest grade calendared vinyl. We also have 4 color processing available at slightly higher fees. Each cart is designed to customer specs and the graphic are applied to invite your buying public to your cart. Cart Hot Water System Hot/Cold 2 Buer P pane n Our carts have an all copper hot water system, which is heated by the stove in each unit. The water is supplied by a 12-volt automatic demand pump, which delivers 1.4 gpm at 22-psi load and 35 psi of pressure. A 10" piece of 3/8" id Braided PVC Food Grade Line is secured to the pump with a #6 hose clamp and also onto a 3" x 3/8" od piece of copper tubing. We then connect the 3/8" od copper to an all -brass compression supply valve. From the valve, we attach a 3' x 3/8" od coil of copper into a 3/8" x %" MIP connector which is connected to a %" female sweat coupler. Next, we have 5' of/4" copper pipe routed through the stove for heating. Coming out, we downsize back to 3/8" x 3' copper line which goes directly into the hot side of the sink. The heating process takes approx. 5-10 minutes, to heat over 110 degrees, which delivers around 45 seconds of hot water. Recovery time is about 10 minutes. TABLE OF CONTENTS 1.0 Introduction 2.0 How to Submit Your Proposal 3.0 Mandatory Conditions During the Contract Period 4.0 Evaluation Criteria 5.0 Terms and Conditions 6.0 Vending Site Description Attachment A —Vending Proposal Attachment B — Sample Concession Agreement Attachment C — Map of Downtown Concession Area Cart Cooking and Heating System 62 11I16" Propane Gas Suppty Line Burners A Cart Images My cart uses the yellow and red color scheme instead of the all white color scheme shown below. Additionally, I did not purchase the cooler rack shown on the front of this cart. Also, my umbrella has no promotional material printed on it. The 100% Satisfaction Guaranteed Logo on the body of the cart is peel -off, and I will remove this and any other logos from the cart if requested. Minimally, I will need to provide a sign that describes my products and prices, and I understand that city approval for this sign is required. No Text No Text REQUEST FOR PROPOSAL P945 DOWNTOWN CONCESSIONAIRE Section 1.0 Introduction The City of Fort Collins (the City) is a municipal corporation which derives its power from the home rule charter of the City and from applicable Colorado state law. The City is requesting proposals for Outdoor Concessionaire Vending in the Downtown Plan Area. The locations that are available for use by outdoor concessionaires can be found in Section 7.0. These are the only outdoor vending locations in the Downtown Plan Area. Attachment C designates the boundaries of the Downtown Plan Area. Section 2.0 How to Submit Your Proposal Submit your proposal using a completed Attachment A and such other supporting documents as are requested in this request for proposal. If you wish to vend at two (2) or more separate sites, you must submit separate proposals. If desired, designate your preference for alternate sites. Section 3.0 Mandatory conditions The City invites all interested vendors to complete and submit proposals. The following requirements will be contained in the Concessionaire Agreement. (See Attachment "B"for Sample). 3.1 Carts Required Concessionaires for locations in the downtown area will be required to have a mobile cart, unless it is for the one transportation location designated for such vending as buggy or sleigh rides. The cart may not exceed the size of four (4) foot wide, ten (10) foot long and eight (8) foot high, excluding roof overhangs and wheels. Photographs, blueprints or design specifications of the mobile cart must be submitted and clearly show the design and quality of the cart to be used. Include a description that details the type of materials used to make the cart. During the agreement, the cart is subject to inspection by appropriate City staff. The agreement will address acceptable levels of maintenance and appearance during the concession agreement. The cart must be removed from the right-of-way when not in use. For public safety reasons and to ensure proper transportation flow, each space that has been designated for outdoor vending in the Downtown Plan Area will accommodate the maximum size that is allowed. Peripheral equipment such as tables, chairs, benches may not be used. The concessionaire and merchandise is restricted to the cart approved area. 3.2 Product Designation and Quality Comparison The proposal must include a description of the products for sale. Quality comparisons, statements, or brochures are requested to review the quality of product. 3.3 Dates and Hours of Operation The Concession Agreement sets forth the dates and hours of operation. Specific issues will be addressed such as temperature and weather limitations. If alternative hours are requested, they must be stated in your proposal and agreed to by the City. 3.4 Blackout Dates Concessionaire will not be allowed to operate in granted site during the following special events in the downtown area: Old Town Car Show, Colorado Brewers Festival and New West Fast. Dates for 2004 are June 51h, June 26`", June 27", August 21$` and August 22"d. Contact the Downtown Business Association (DBA) at (970) 484-6500 to receive an application for a site at these events, and event dates for subsequent years of this contract. The DBA will work with concessionaires regarding the location of the site and a discounted booth rate. 3.5 Insurance Requirements The agreement will require commercial general liability naming the City as additional insured. The amount of coverage will be $500,000 as well as indemnification for the City. If deemed necessary, bonding may be required. 3.6 Monetary Provision The agreed upon monetary provisions of your proposal will be included in the agreement. 3.7 Not Transferable a. An unexpired concessionaire agreement may not be transferred to anew concessionaire. b. The purchase of an existing concession business does not include transfer of the concessionaire agreement with the City. 3.8 Signage All signs on the concession cart must be approved by the City. 3.9 Designated Locations and Boundaries The concessionaire must stay within his or her designated ten (10) foot x ten (10) foot location, excepting only a tarp or other protective medium placed to protect underlying surface, Cart must be located in approved location on site and cannot impede pedestrian flow on the sidewalk. Surrounding trees or public property may not be utilized for display purposes or for the purposes of expanding the concession site beyond its designated boundaries. Such action could cause the agreement to be voided and the license to be canceled. 3.10 Licenses, Laws, Rules and Regulations Concessionaires shall be required to comply with all applicable laws, rules and regulations governing their activities and must obtain all applicable licenses or permits. Currently required are State and City Sales and Use Tax licenses for any vending operation, and Larimer County Health Department licenses for Food or Beverage operation 3.11 Trash Concessionaires shall be required to supply an acceptable trash receptacle and keep the designated area clean of all trash generated by the concession within 100 foot radius of site. Food vendors must use a tarp under cart to minimize grease deposits. 3.12 Agreement Renewal The Agreement will be reviewed annually and, at the City's option, may be renewed for additional one (1) year periods not to exceed three (3) additional one-year periods. 3.13 Power Source Any concessionaire needing electrical power will be required to provide for such power through the City Light & Power Department. Arrangements to supply power should be reviewed with the appropriate departments prior to submitting a proposal for the location. Portable generators will not be permitted due to concerns regarding compatibility and noise. 3.14 Sales Tax Returns and Payments All sales tax returns and payments to the City associated with the concession operation must be filed by their due date. No assessment fees, penalties or interest will be waived. Food and beverage vendors shall pay $720 annually or $65 per month for power washing of their assigned vending site. The annual payment shall be due prior to starting the initial term orJune 1 in any renewal term. Monthly payments shall be paid to the City Sales Tax Office prior to the 10'h of each month for every month the agreement is in force. Vendors at sites which are split between day and night operations shall pay $360 each, annually, or $32.50 per month. Section 4.0 Evaluation Criteria All mandatory conditions must be agreed to by the concessionaire. Any objections to these conditions may result in rejection of the proposal. The following pages show the weight that is given to each criterion, the criteria, and how the criteria is looked at or scored. Weighting Qualifications Standard Factor 3.0 1. Number of years experience Respondent will be given: vending in the Fort Collins 1 point for zero to less than 2 years. Downtown Plan Area Out -of- 2 points for 2 to less than 5 years. doors on public or private 3 points for 5 to less than 10 years.4 points for 10 years and over. property- Tell how many years you have vended outdoors in the Downtown Plan Area. 1.5 2. Number of years experience Points are awarded the same as in the above factor. State how vending in outdoor vending many years you have vended out-of-doors. If your experience is not anywhere in Fort Collins or any in the City of Fort Collins, you must submit proof of your vending other city. elsewhere and give us a contact name or phone number to verify, if needed. An example of documentation would be copies of sales fax returns for individual years in another city. 2.0 3. Compatibility with the Your proposal should state how your operation will meet each of the Downtown Plan which addressed following criteria: major policy needs in the Downtown Plan Area. This plan • Land Use. How it will blend with the land use of the Downtown was passed by the City Council in Plan area. 1989. • Transportation. How your product will help promote pedestrian foot traffic or alternative modes of transportation. ■ Design. Provide a picture, sketches, or a written explanation of your operation regarding design and how this will blend with the design of the area. ■ Security. How will security be addressed for your operation and your vending area? • Parking. What do you foresee as the impact on parking? • Maintenance. Please address how you will maintain: your equipment, and the area you wish to be assigned. • Economic Development. Please tell how your operation will promote economic development in the area, and the data you base these assumptions on. ■ Conducive to aesthetics of the area. How will your operation improve the aesthetics of the area and your location? • Conducive to ambiance of the area. How will your operation improve the ambiance of the area? • Uniqueness of the product or service. Please describe the uniqueness of your product or services and how this will benefit the Downtown Plan Area. Answers must relate to the specific compatibility criteria. Answers that are satisfactory will be scored as one point each. Therefore the maximum criteria that can be met under this factor is 10. If a proposal adequately addresses and meets: 4 of the 10, one (1) point is given. 6 of the 10, two (2) points are given. 8 of the 10, three (3) points are given. 10 of the 10, four (4) points are given. Weighting Qualifications Standard Factor 1.0 4. Quality of Product. Under this criterion, the proposer should submit written or pictorial data about the products to be sold plus a comparison of grades or quality to comparative products. Grading is as follows: Quality of the product is unacceptable - 0 points Quality of the product is acceptable - 5 points 1.0 S. Quality of the equipment. Degree Pictures, schematics, or other data that will support to which City specifications and and show the quality of your equipment should be requirements are met. Appearance of included in your response. Refer to Section 4.1. the equipment including the cart. Quality of the equipment including the Grading is as follows: cart. Equipment is unacceptable - 0 points Equipment is acceptable - 5 points The City reserves the right to inspect all equipment (if needed) to make a determination. 1.5 6. Payments to the City. The minimum that will be paid to the City regardless of numbers of months operated is $120. Grading is a follows: $120 - 1 point $120 plus one percent of gross - 2 points $120 plus two percent of gross - 3 points $120 plus three percent of gross - 4 points All Criteria will be rated, extended and added. The highest score for each location will be awarded that location for vending purposes. A Concession Agreement must be executed between the awarded vendor and the City of Fort Collins before vending can begin. The City reserves the right to orally interview each proposer who has submitted a completed proposal. Section 5.0 Vacant Sites Vacant sites resulting from either no -bid or termination may be filled at anytime for the duration of the current one (1) year period. Responsible parties will be awarded vacant sites as acceptable proposals are received. The city may, at its option, renew the Agreement for the formerly vacant sites for additional one (1) year periods not to exceed the balance of the three (3) additional periods remaining for this Agreement. Section 6.0 Terms and Conditions 6.1 Single agreement. The intent of the RFP is to select one (1) outdoor vendor for each location. 6.2 If a proposer does not execute an agreement within ten (10) days of offer by the City, the City may give notice to the proposer that the location will be offered to the next highest ranked proposer for that location, call for new proposals, or leave the location vacant. 6.3 Proposers should structure their RFP in the same numerical order that the mandatory conditions and review criteria are listed. 6.4 The City reserves the right to deny granting a concessionaire agreement to any vendor who has had past breaches in concession agreements with the City. 6.5 The Agreement. A final agreement drafted by the City and signed by the City and the proposer that will contain the complete agreement concerning the concession and the use of the concession space.