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Home My WebLink AboutRESPONSE - RFP - P945 DOWNTOWN CONCESSIONAIREOUTDOORVENDING PROPOSAL To The City of Fort Collins From ZEKE 9 wlw 0 � . \ \� i �- ■ » z . � - . � I µ�+.l a� 4k i VV'�` Ilk a � 0 Section 6: Comparative Products. The nearest comparable products are as follows: Top Left: 7/11 Nachos cost: $1.99+tax Comments: Smaller chips, cheese is jalapeno-nacho flavored and dry. Bottom Right: 7/11 Big -Bit Hot Dog cost: $1.19+tax Comments: Bun stale and cold, hot dog is scorched on skin yet greasy in middle. (never again) Top Right: Perkins: French Dip with cheese and onion cost: $7.49+tax Comments: Similar sized sandwich, roast beef soggy, bread has no body similar to sliced sandwich bread in taste. Swiss cheese overwhelms taste. Bottom Left: Steak Escape: Steak sandwich with onion cost $3.99+tax Comments: Most similar product tested. Meat is over spiced, portioning is light, product overwhelmed by bread. *��\\�/a 7t Section 7: Sanitation and prevention measures. Sanitation, and proper food handling procedures is key to the long term success of any restaurant operation Quality product cannot be achieved without stMM food at proper holding temperas to resist bacteria, and keep foods at their safest and best tasting. Food danger comes primarily from the buildup of bacteria which grows in the food "danger zone" between 40 and 140 degrees. This is when unhealthy bacterium grows and flourishes causing the majority of common illnesses. The ideal food holding scenario is to store food frozen or as close to frozen as possible 30-35 degrees, and to quickly take the food product to a "cooking" state. Taking food product from 32 degrees to 212 degree boiling water or a 230 degree grill is ideal to quickly bypass the "danger zone" of food 40-140 degrees. This will enable food products to remain safe, but will also preserve the quality taste of the food products. Food handling procedures are equally important to safe storage and prompt cooking. Separate or segregated tongs are always used to handle frozen, precooked or frozen products. (See section 5 procedures pictures) Disposable, rubber gloves are used to handle food products whenever touching the food without tongs are required. Gloves are one product use to prevent any chance of cross contamination. Constant hand washing with anti -bacterial hand soap with available, on board, hot water and paper towels are a necessity any time food is to be prepared or after clean up. Spot cleaning on the grill is a requirement during production. Bleach water in spray bottles, and sanitary cleaning towels are on hand for spills and cleanngs. Plain water in spray bottles ace available for quick wipes and secondary `rinse" cleanup after bleach water is used. Nightly, or after operations, clean up is done at a licensed restaurant acting as our commissary on a daily basis. All removable dishes, utensils, and small wears are thoroughly washed, rinsed, and sanitized using a regulation three compartment sink. The body of the grill is power washed, daily at a local car wash to remove any possibility of hidden food residue in the crevasses or hard to reach areas on the body of the unit. The whole body is then wiped down with sanitizer, and dried. -10- Section 8: Qualifications of Owner The following is an excerpt taken directly from the resume which outlines my expertise in the restaurant and food service field. I feel that my nine years as a manager/owner in this field more than qualifies me to drive this operation into a successful enterprise. Paint John's Pinta Franchise -Nov 2000-Nov 2002. Brian Stover District Manager (215)740fi508 West Chester PA/Springfield PA General Manager. - Solely responsible for sales building, controlling food and labor costs. Customer relations, cash reconciliation and accountability while targeting weekly monthly sales goals, Responsible for daily closing, monthly P&L's, recruitment and training, plus on -going maintenance of store. Fat Zak's Pizza&Esnresso-Mar 2000-Nov 2000. SOLD 11/2000 now All -Star Pizza Scott Gaber owner. (970)330- 5020 2793 W.27d'St #520 Greeley, CO 80634 Owner/Operator. Responsible for business launch and organizational development. All advertising, menu creation, recruitment and training, plus general management duties as outlined above. Pima Hat/Winter's Enterprises; Nov 1998-Feb 2000. Loveland, CO. Marty Buchanan -Dist. Manager. General Manager -Duties include controlling food and labor costs, recruitment and training of employees, maintaining sales goal and targets. New product rollout, internal communications, and upkeep of store. _Clubhouse Pizza Soorta&Games June 1997Oct 1998. Drake & Shields Sts. Fort Collins CO. Co -Owner- Responsible for reform of business concept, product and advertising. Also GM duties as outlined above. Sold to Pizza Hut/Winters Enterprises10/98 Domino's Pizza Franchises T-3 Inc. General Manager. Dec 1994-July 1995. Tom Dodson owner Beaverton Oregon. Upheld responsible for sales building, controlling food and labor costs. Customer relations, cash reconciliation and accountability while targeting weekly monthly sales goals. Responsible for daily closing, monthly P & L's, recruitment, training, plus on -going maintenance of store. Seltzer Corp. General Manager. Feb 1991-Oct 1994. Lou Seltzer owner -Philadelphia, PA duties same as above. The Pizza Shack Mae cook -June 1986-Dec 1990. Joseph "Chuck" Forte Owner/ production and preparation. Hi -volume protection of Responsible for all of P pizza, steaks, hoagies, and Stromboli in a $20,000 plus volume operation located in the heart of South Philadelphia. Certifications: Domino's Pizza Level 1-5 Management Training Program. 1991-1992 Pizza Hut's Manager training program.1999 Papa John's Pizza Inc. Unit 1&2 Certifications 2001 Serv-Safe Sanitation Certificate. Pennsylvania Dept. of Health. 2002 -11- Section 9: Index of existing licensing. Dairy Vehicle License from Greeley Colorado DISPLAY BUSINESS RECORDS' DISPLAY EXIT DISPLAY BUSINESS RECORDS PENTAmATIOR---------------------------------------------------------- BUSINESS NUMBER 3210-DOC456 TOTAL DUE 0_DO BUSINESS MANE %EKE'S GRILL SERVICE ADDRESS 2931 DL 27TE STREET $35 APT SREEL£Y CO ZIP 80634 DILLINC ADDRESS PROPERTY ID 2831 W 277E STR£E7 835 BUS=NESS CODES PHONE 97fl-978-1D82 GREELEY CO CONTACT ZACHARY FONSECA 80634 CYCLE E TAX N PENALTY N PRODUCT DAIRY 'd£HICLE UNAPPLIED CREDIT O.CO CARRIER ROUTE SERVICE TITLE BILT. REF DATE BILLED PAID DATE PAID BLDAIRY DAIRY SAL£. Bi.340121 31/2LlDa 15.00 15.30 01/201f34 £-£ND / N-NEXT / H-HISTORY / S-SERVICE ./ O-CWNER / R-REVIEW PRESS ESCAPR TO END DISPLAY Pre -packaged & Made to Order Food License from Greeley Colorado ➢ISPLAY BUSINESS RECORDS_ DISPLAY EXIT DISPLAY BUSINESS RECORDS FENTAMATION ---------------------------------------------------------- BUSINESS NUMBER 030E-10077 rOTAL DUE 0.00 BUSINESS NAME LEKE'S GRILL SERVICE ADDRESS 2831 N. 28T£ ST. A35 APT GREELEY, CO. ZIP 80634 PILLING ADDRESS PROPERTY ID P 0 BOX 1804 DUSINESS CODES ➢93 006 U3 R I PHONE 970-978-1082 PY_ CCiLTNS, CO. CONTACT ZACHARY FONSECA 80522 CYCLE '_ TAX N PENALTY N PRODUCT PRE -PACKAGED 4 HAVE TO UNAPPLIED CREDIT D_OC CARRIER ROUT£ ORDER FOOD SERVICE TITLE BILL RE£ DATE BILLED PAID DATE PAID STAX STAR STAR D4042DRTRN 34JCUJ34 0.00 3.00 04/15/C4 STAR STAX STAX B40320RTRN 33/08/04 0_00 3.00 03/11/C4 STAX STAX STAR O40218 32/18/34 0.130 0.00 D3/11/D4 R-END / N-NEXT / H-HISTORY / S-SERVICE / O-OWNER / R-REVIEW PRESS ESCAPE TO END DISPLAY -12- State of Colorado Saks Tax Licensee � = trtratcorect STATE texe5for- COLORADO SALES TAX LICENSE USEACCOUNTNU BER forallreferences UABUTYWORMATIONFdAN SSUEDATE UC.ENT�SOpEVALID DECELT&R31 r.. w ..�. ar .+.,.... .. 41-63099-_0000 33207 I 010104 21 04 2005 tlas utMW MUST to Bost» AT TW FONSECA ZACHARY ZEKE'S GRILL PO BOX 1804 FT COLLINS CO 80522 NO PHYSICAL ADDRESS REM OF MELD CO DETACH HERE IMPORTANT NOTICE from the Colorado Department of Revenue Executive Director DePiwnwd of Revenue Please VERIFY that all information on your new sales license is correct You can notify the Depart of errors by calling (303) 238-SERV (7378)• by e-mail at Customer Support on our web site www.taxcoforadorom or by writing to: Colorado Department of Revenue Denver CO 80261-0013 Preprinted forms will be mailed witlhah six weeks. Tax reporting and Payment are your responsibility vvtwd r or not you receive your returns before titre filing deadline. Blank tax forms can be obtained from our web site www.taxcoloradorom or by calling (303) 238-FAST (3278). In order to avoid late penalties and irrtwest returns must be POSTMARKED On or before the due date. You must notify the Department if you discontinue sales at this location. The Colorado Department of Revenue Sales Tax Information System provides the foilowshg automated services Colorado Sales Tax rates - find specific city, county and special district rates e Verification of Sales Tax License and Exemption Numbers - determine whether a Colorado sales tax license or certificate is valid e Tax Rab attess ey Account hkxTdw - find sales fax rates and locations for specific sales tax accotatts. The new -system is- o> _aR wuasrtaauciaa,�lat„ ,.o"s orby phone at (303) 238-FAST 132781. For general information visit wwwfaxcoforado cow or call (303) 238-SE RV (7378)_ SERVICE CENTER LOCATIONS DENVER SERVICE CENTER 1375 Sherman Street Denver CO 80261 COLORADO SPRINGS REGIONAL SERVICE CENTER 4420 Austin Bluffs Parkway Colorado Springs CO 8091 a FORT COLLINS REGIONAL SERVICE CENTER 1 121 W. Prospect Rd_ Building D Fort Collins CO80526 GRApD JUNCTION SERVICE CENTER 222 S Sixth Street, Room 208 Gra ld Junction CO 81501 PUEBLO SERVICE CENTER 31 O E Abriendo Averr q. Suite A4 Pueblo CO 81004 -13- VVELD COUNTY DEPARTMENT M PUBLIC HEALTH & ENVIRONMENT ENVIRONMENTAL HEALTH SERVICES 150 N 17TH AVE GREELEY, CO SMi 970,1044415 RECEIPT ► �1 •I .�/ r•� Y �I I: 1 ►I YI RE : ZEKM MU kwoim ,�yy NNN Dart 'UNME I Da! BlIIIBIt Dar Wm Aa" 01114M 2W RM - PUW raw ArPucATM FEE S MOO olmm" 9999 PAYMENT S MW ToW Dm for Mft Yeia' S 0.00 -14- Index Section 1: Letter of intent and purpose. Section 2: Compatibility Criteria Q&A. Section 3: Pictorial dimensions and Hand sketched schematic outline. Section 4: Existing Menu, Section 5: Pictorial Presentation of Menu items including procedures. Section 6: Comparative Products, Section 7: Sanitation and prevention measures. Section 8: Qualifications of Owner Section 9: Index of existing licensing. Section 10: Attachment A IM Section 10: Attachment A Forms stapled as follows -15- Attachment A - Proposal Form, Page t P945 Downtown Concessionaire Proposal to Vend in the Downtown Concession Area: Your name and your business name, N applicable. Name: Zf%C.�f.� Y SEC/7 Business Name: Address: 02 g3/ /,f fps.— /Gc� •�i Y E'iGirn,� . 7--e-CKr ��FF�FY CO srar,3?� PhoneNumber: %70 l 5 C -" 7 4 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 Rearrested for desired hours of operation. Verxbrs wishing to conduct vending at more than one location must submit a separate proposal for sack sibs. VENDING SITE NUMBER HOURS REQUESTED 1"site S//-7 1G 7- 2nd Site 3'd Site Read Section 3.0, Mandatory Conditions and Section 6.0, Terms and Conditions. These conditions will boa 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 Sections 3A A/andafaory Condltiorrs and &0, Terms and Conditions of the Downtown Concessionaire Oukkw VoKliing Request for FUoposaL your Prhrted Name and Business ?" / Date Section 1: Letter of Intent and Puruose. To: The City of Fort Collins From: Zack Fonseca Owner/Operator Zeke's Grill Regarding intent of Operation of Zeke's Grill To Whom It May Concern: I am writing this letter to advise you of my intentions to operate a mobile food vending cart within Fort Collins city limits. My anticipated hours of operation will be 8pm to 3:00am Wednesday thru Sunday. I intend to use Dutch Boy Doughnuts as a local commissary, located at 1717 South College Ave Fort Collins. Although I currently have limited vending experience as a food vendor within the State of Colorado, I do have ten years plus in restaurant manager, or proprietorship, of high volume chain units including; Piss Hut, Domino's Pizza, and Papa John's Pizza. I also feel that my early years as a cook in a high volume Philadelphia Pizza, steak & hoagie shop gives my products the distinct and authentic taste discerning my operation from any other currently in existence in Fort Collins. If your office should find this proposal favorable and viable, I will happily pay the City of Fort Collins the sum of One Hundred Twenty dollars per year plus three percent of my gross sales in consideration of the proper location and permit. Commercial general liability Insurances covering the sum of Five Hundred Thousand dollars including naming the city as additional insured will be secured and initiated upon demand once this proposal is accepted. Any reasonable modification of this proposal will first be agreed upon by both the City of Fort Collins and myself, before such policy will go into affect. I look forward to a long, prosperous and ongoing business relationship with the City of Fort Collins, and Zeke's Grill. Respectfully Submitted, Zack Fonseca Owner/Operator Zeke's Grill 970.576.6274 MM Section 2: Compatibility Criteria O&A. In response to the compatibility standard I offer the following, 1. Land Use - The mobile unit is relatively small in size compared to motorized vendors or site to site trucks. The use of space will be inconspicuous to the unassuming eye, in that, it will blend in with local existing businesses and foot traffic. The build and signage is designed only to attract the attention of those who are already passer-bys, not creating any possibility of being an eye sore of any type to the local area. 2. Transportation - Our products are wholly unique to the status quo found by competing vendors currently operating in the Old -Town area. Our signature product the "Real Philly Cheez-Steak", the split grilled Beer -Brats, split grilled hot-dogs and Nachos will create and enhance the foot traffic between Old -Town popular spots, such as Zydegos, Suite 152, and Lucky Joe's, and the campus. 3. Design- "Zeke's Grill" is a stainless steel, factory constructed unit. It is professional in appearance and utility design. If the desired location is granted, the low profile design will mesh perfectly and inconspicuously with the surrounding half walls, public seating, and fountain located at site 6 (Old Town Squwe� Please refer to pictures and sketches 4. Security Issues - Security will not be an issue with proper planning and preventative measure in place. Proper out door artificial illumination is always the best defense. The existing and adequate street lighting at Old Town Square currently includes sufficient lighting for both work and thwarting any wood be robbers. Secondly, utilizing a two -man operation during peak times of volume particularly the "bar -rush" hours of 1:30am- 2:30am is a must. In order to "manage" a potentially rowdy crowd exiting the nightclubs and bars„ promote exemplarity service, and control the operation a cook and cashier system will be employed to maximize efficiency. Lastly, and most importantly, cell phones on hand with speed dial primed to contact Fort Collins finest police force if any situations become a hazard to innocent bystanders, myself or business opt 5. Parking Impact - The current parking facilities located in Old -Town are more than sufficient to accommodate the areas needs. Since "Zeke's Grill" appeal is to existing foot traffic only, and there will be no delivery service, nor outside advertising, nor signage to draw or attract passing motor vehicles, or even encourage potential customers to drive to the location, there will be no adverse impact what so ever to the existing parking in the Old -Town area The only need will be one vehicle used to tow the cart into position. -4- 6. Maintenance Plan - As an owner operator I intend to maintain my equipment in as near new condition as possible in order to enhance appearance of the facility. This hands on ownership attitude will promote the feeling to the potential customer that they are dealing with a properly run "safe & clean" operation that they would have no hesitancy eating at and refer others to eat also. Equipment will be properly washed using the three compartment sink method immediately following close of business. The body of the unit will be power wash off at a local car wash nightly as well. I also intend to use the prescribed "tarp -method" to preserve the sidewalk ground are directly under the vehicle. Covered trash receptacles with liners are provided for customers. Common house hold tips such as "kitty -litter" to soak up any grease or oil stain and effectively erase any markings will be employed daily. 7. Economic Development - My operation will promote economic development in the area by providing high quality, quick serve food to weary bar goers who may otherwise may not have sufficient food to counteract any excess of alcohol they may have ingested while frequenting the local nigh establishment. It will enhance the area by patrons knowing they may stay later, i.e., till close of bar at about 2am, if they can rely on the fact that good affordable, hot food is only steps away. This will not only result in safer streets in the late night hours, but will thin the number of drivers leaving at once if patrons choose to stay and purchase food. I base this scenario on late night life in New York City and Philadelphia when food vendors operate on every ecra catering directly to after hours bar goers. This results in fewer cars leaving the downtown areas at once and fewer drunken driving accidents. 8. Aesthetic Value- Zeke's Grill will enhance the aesthetics of Old Town Square with its ergonomic, uncluttered layout, and its visually appealing yellow and black signage affixed to the carts front and sides. With its steel grey body, uniformed employees, and stark white trash facilities, the cart will be appealing and attractive to the passerby. The savory smell of sizzling steak will be its most pleasing feature through. 9. Conducive to Ambiance - The cart's ambiance is one of nostalgic east -coast style food. Theses type of food products and uniqueness of the cart is what makes it overall appealing in a comfortable home away from home feel to those students and transplanted residence who long for that authentic east -coast flavor. The uniformed clean cut employees will enhance its appeal and add that air of competence and cleanliness that is so desired in the Old Town area No electrical cords are needed, neither electrical generator causing unnecessary noise disturbances are needed. 10. Uniqueness of product - The originality of this cart is unparalleled. Zeke's Grill uses real shaved rib -eye steak pre -portioned and frozen for taste and consistency, shipped directly from Philadelphia to our supplier in Denver. Our unique menu is grilled, not boiled, nor stored in dangerous warm holds that have the papal to intothe danger zone below 140 degrees. Our basic hot-dogs and stadium style Beer -Brats are split grilled on a solid surface grill, then the rolls are toasted to further add to our products unique flavor. Our nachos use the highest quality stone ground tortilla chips and only top quality melted cheddar cheese is used. The selection of available condiments is also, at this time, unavailable from any other current vendor in the downtown area. -5- Section 3: Pictorial Dimensions and Hand sketched schematic outline. f W f f E V th 1 r t4 Fu' ' I m • J'a oS yk 14. Section 4: Existing Menu. Zeke's Grill Menu Real Philly Cheez-Steaks ...................64.00 Split Grilled Hot Dogs......................$2.00 "Stadium -Style" Beer-Bratwurst.......$3.00 Zeke's Famous Nachos ......................$2.00 ADD TOPPINGS FOR FREE! Grill ASauerkraut, Ketchup, Mustard, Green Chilies, ed or Raw Onions, Relish or Jalapeno ***X-TRA Cheez .%*** lrstV?? Non -Alcoholic Chasers! Cans .75 Pepsi * Diet -Pepsi *Mt. Dew * Sprite* Dr. Pepper Ice Cold 20oz Water $1.00 WE Section 5: Pictorial Presentation of Menu items & procedures. Pictures A -Illustrations of Philly Cheez-steak in 5 stages from frozen to grill to finished product. Pictures B-Illustrations of Split grilled Bratwurst and Split grilled Hot -Dog from boiled initial cooking to split open for grilling to finished product Pictures C- Illustrations of Nachos, loading chips with tongs, drizzling hot melted cheddar cheese, then finished topped product. -8-