HomeMy WebLinkAboutRESPONSE - RFP - 7009 COLLINDALE GOLF COURSE RESTAURANT SNACK BAR CONCESSIONAIREThe
at Collindale
1441 East Horsetooth Road • Fort Collins, Colorado 80525
970-482-1234 • www.crownclub.com
In our effort to bring Fort Collins and the patrons of The Crown. Club the very best in food and spirits,
we proudly offer only the freshest ingredients and hard -crafted foods we prepare daily
Thank you for coming in and we hope to see you again soon
Michael, Jeff and The Crown Club staff
Great Food
Great Friends
As Always, The Club
The Crown Pub
134 S. College Avenue
Fort Collins, CO 80524
crownpub@comcast.net
Request For Proposal
7009 Collindale Golf Course
Restaurant/Concessionaire
Question 4
Our financial ability to operate the concession at Collindale will come from a
credit line of $50,000 that we have obtained from 1 st National Bank. In our
business plan that is included we have outlined what we believe are the fixed costs
as well as the monies necessary to retrofit Manno's. We do not anticipate having
to access all of the $50,000 in order to open thus leaving ourselves a cushion to
operate until golf season is in full swing. We will not be taking a salary for
ourselves instead we will follow the rules that worked well for us at The Crown
Pub. We believe that if we grow the business in a slow steady fashion, maintaining
our standards of quality and service, profit will follow. Furthermore, The Crown
Pub is in a financial position to extend a loan to The Crown Club at Collindale if
this becomes necessary.
The Crown Pub
134 S. College Avenue
Fort Collins, CO 80524
cro wn p ub(i�com cast. net
Request For Proposal
7009 Collindale Golf Course
Restaurant/Concessionaire
Question 5
When we took a critical look at the way Collindale has been served in the past,
we came to the conclusion that speed and efficiency of service was a key area for
improvement. We believe that the beverage cart service can be much more
efficient and thus more profitable. We also believe that service to the golfers can
never take a back seat to service in the restaurant. All of this is solved with proper
staffing. We would never accept average service in our restaurant, why would we
accept average service on the course.
We believe we can solve this problem with a streamlined menu to be served at
the turn, utilizing the service window on the east side, proper signage informing
golfers of their food options on the 91h hole and a dedicated manager whose
primary responsibility is to ensure prompt service for the course.
We also believe there should be a much more professional approach to the
beverage cart service. Two carts should be out at all times with minimal re-
stocking periods throughout the day. In addition the course is an extension to the
clubhouse and all liquor laws need to be strictly adhered to.
As far as the clubhouse is concerned, our intention is to bring the same level of
service to The Crown Club at Collindale that exists at The Crown Pub today. We
have a very loyal regular clientele and we will not disappoint them when they
come to see us at Collindale. Once again the need for a manager that concentrates
on the dining room side of the equation. We feel that if done properly both sides
of the operation can be run smoothly and actually compliment each other.
The Crown Pub
134 S. College Avenue
Fort Collins, CO 80524
crownpub@comcast.net
Request For Proposal
7009 Collindale Golf Course
Restaurant/Concessionaire
Question 6
Our philosophy and how it will apply to the Crown Club at Collindale will mirror
the philosophy that we have used at The Crown Pub. All of our food will be
prepared to order; we do not use a steam table and hold prepared foods all day.
We will use only the freshest ingredients that we can find seasonally. We receive a
food delivery six times a week, preparing fresh vegetables and produce in small
daily batches. Our menu is wide and varied, using recipes from all over the world.
Our guests will be able to order a wide range of items, from traditional fish & chips
to seared ahi tuna with a sweet soy reduction. We are including in the proposal a
copy of the menu to be served on the course as well as a copy of the menu we
serve at The Crown Pub currently. Our lunch and dinner menu at The Crown Club
at Collindale will be very similar.
As far as our philosophy towards beverage service and managing alcohol, we
will be offering a wide variety of non-alcoholic beverages both in the restaurant
and on the carts. While we understand alcohol sales are a profit center in
restaurants, being a responsible proprietor and citizen comes before profit. Those
individuals who are visibly intoxicated will not be served either in the restaurant or
on the course. It has been my displeasure to have played golf with people who are
obviously intoxicated, and we will not contribute to this. We will have a no
tolerance policy for serving the visibly intoxicated as well as the underage. We
have never had a liquor violation for either of these issues at The Crown Pub and
will have the same expectations at The Crown Club at Collindale.
In closing we appreciate the opportunity to present this proposal and hope to see
you for the interview process, and thank you for your co0nsideration.
Jeff Sword and Michael Navey
ANNUAL PAYMENT SCHEDULE STATEMENT TO THE CITY
The previous Concessionaires at the Collindale Golf Course Restaurant/Snack Bar have paid to
the City annual cash and/or' ',in -kind: contributions, percentages, or .: a minimum guarantee
(whichever was greater), for the privilege.of operating the food and beverage concession.
Therefore, in consideration of the aforementioned...
You may desire to pay to the City of Fort Collins an annual fee payment in either a flat -rate
amount, or on a percentage basis, and/or make an in -kind contribution of a specific dollar value.
If so, how much money/percentage/value will you (Concessionaire) pay in each year listed to
the City of Fort Collins to be the Concessionaire at Collindale Golf Course ��77
2009 -- $ or % or
/ ` /n
/ � Uvfiv
2010 -- $
2011 -- $
2012 -- $
2013 -- $
or % or/ice//"" /K /
or— /o
0 or Ar WO/1.&
or % or
or % or
(If you need to explain any of the above, you may attach such a written explanation).
Weighting Value of 5.0
The Crown Pub
134 S. College Avenue
Fort Collins, CO 80524
cro wn p ub(i�com cast. net
Contact Information
Michael Navey....970-214-7451(cell)
Jeff Sword.........970-214-1730(cell)
Financing
As we stated in question 5 of the proposal questionnaire, we are securing a
$50,000 line of credit from I" National Bank. Our bank officer there is
Shane Houska. If additional funding is needed The Crown Pub is in a
financial position to help support The Crown Club at Collindale.
The Crown Pub Southern Wine & New Belgium Brewing
134 South College Avenue Spirits of Colorado 500 Linden St.
Fort Collins, CO. 5270 Fox Street Fort Collins, CO.
Denver, CO. 80216 80524
crownpubna,comcast.net
303-292-1711 970-221-0524
Request For Proposal
Republic National High Country
List of Vendors Distributing CO., LLC Beverage
8000 Southpark 5706 Wright Drive
Shamrock Foods Terrace
Loveland, CO. 80538
5199 Ivy Street Littleton, CO. 80120
970-622-8444
Commerce City, CO. 303-734-2400
80022-4404
303-289-3581 American Eagle
Odell Brewing Co. Distributing Co.
800 E. Lincoln Avenue 3800 Clydesdale
Yancey's Food Service Parkway
Fort Collins, Colorado
5820 Piper Drive 80524 Loveland, CO. 80538
Loveland, CO. 80538 970-498-9070 970-663-1690
970-613-4333
Beverage Distributors
Italco Food Products, Inc. P.O. Box 17647, T.A.
1340 South Cherokee Denver, Colorado
Street 80217
Denver, CO. 80223 303-371-3421
303-722-1882
Breakfast
Available until I lam
Egg & Cheese on a Roll
$3.95
Bacon, Egg & Cheese on a
Roll
$4.95
Breakfast Burrito
$3.95
Light Vanilla Yogurt with
Granola & Fresh Fruit
$3.95
Seasonal Fresh Fruit with
Assorted Muffins
$3.95
The Gown Club at
Collindale
Please call in your
order at the 9th tee box
to be picked up at the
turn ... Thankyou
The Crown Club at
Collindale
9 70-482-1234
Golf Course Menu
Available until dusk - call 482-1234
Club Burger
Quarter pound burger with
chopped pickles, onion and
cheddar cheese.
$4.95
Turkey & Swiss
House roasted turkey with lettuce,
tomato and our horseradish aioli.
$3.95
Tuna Salad Sandwich
Fresh albacore tuna with chopped
apples in a citrus aioli served on
toasted French bread.
$4.95
Add Fries to any Sandwich
$1.00
Golf Course Menu
Available until dusk - call 482-1234
Caprese Sandwich
Fresh mozzarella, tomatoes and
basil on housemade focaccia with
olive oil & balsamic reduction.
$3.95
Chicken Salad Sandwich
Tender chicken breast with
grapes, walnuts and celery in our
citrus rosemary aioli, served on
toasted French bread.
$3.95
Grilled Vegetable &Tofu
Sandwich
Fresh grilled squash, zucchini and
eggplant on housemade focaccia
with braised tofu and sweet soy.
$3.95
Established 1995
134 South College Avenue
(Fort Collins, Colorado 80524
970-484-5929
crownpuknet
*Da-ily lunch and dinner specials*
*Over thirty single malt Scotch's*
*SLXteen drafts andover twenty
bottled beers, both local
and imported
*Small batch bourbon*
1
Established 1995
134 South College Avenue
Fort Collins, Colorado 80524
970-484-5929
crownpub.net
In our effort to bring Fort Collins and the
patrons of The Crown Public Ylouse the
very best in food and spirits, we proudly
offer only the freshest ingredients and
hand-craftedfoods we prepare daily
Thankyou for coming in and we
hope to see you again soon
9dichael, Yeff and
The Crown Pub staff
Great Food
Great Friends
AsAlways, The Pub
j
Prince Edward Island-13jussels -
Traditionalsteamers with your choice of
broth andfresh garlic 6reaY-
Garlic, Basil and White Wine
Teffow Curry
Spicy Chipotle -Mint
$10.95
With pasta
$12.95
Ahi Tuna - Sushi grade Ahi tuna is seared
rare and presented on sliced cucumber
with pickledginger, reduced soy sauce
and wasabi creme fraiche, garnished with
dressedfzeldgreens.
$8.95
Shrimp e� BasilSticks - Tiger shrimp and
fresh basil are wrapped in egg roll paper
and friedgolden brown, served with_ a
sweet chili dipping sauce.
$8.95
Yfuntsman Platter - Gorgonzola and
aged Irish cheddar served with Saucisson
sausage, D#on mustard and crackers.
$9.95
Calamari - Breaded rings)Iriedgofden
brown, served with our fiousemade
Appetizers
Goat Cheese cZArtichoke Dip -Artichokes
and seasoned chevre baked olden brown,
served with tricolore tortilfa chips.
$8.95
Smoked Trout - A fillet of applewood
smoked trout served with horseradish aiof;
shaved red onion, lemon and roasted red
peppers with assorted crackers.
$9.95
Bub Skins - Potato halves fried olden
brown, topped with pico de gaffo melted
cheese and bacon. Served with chipotle
ranch.
$7.95
Broccoli c� Cheddar Skins - Broccoli and
melted cheddar with pico de gal(o on golden
potato halves, served with chipotle ranch.
$7.95
Onion Rings - Double beer 6attered onion
rings served with chipotle ranch.
$7.95
Bub Chips - Yfa f pound of pub chips fried
golden brown.
marinara. $4.95
$7.95 add cheese for - $2.00
The Crown Pub
134 South College Avenue
Fort Collins, CO. 80524
cro wnpuomcast. net
Request For Proposal
7009 Collindale Golf Course
Restaurant Concessionaire
Business Plan
This business plan has been prepared by Michael Navey and Jeff Sword for
our vision of The Crown Club at Collindale. As owners of The Crown Pub for the
last 9 years, we like to think we have served Fort Collins and northern Colorado
well by presenting our handcrafted foods in a friendly and warm atmosphere, and
are excited by this new opportunity to be Concessionaire for our community's
premier golf course. A key aspect of our plan to bring the city's golfers the highest
quality, healthy "at the turn" fare includes a management position dedicated solely
to providing service to golfers coming in off the course, aside from inside diners,
keeping in mind the pace of play.
In addition to outstanding service for "on the course" needs of the golfers,
we plan to offer a full service restaurant and bar with a special seasonal emphasis
on the fantastic patio. Our intention is that the food, staff and fine beverage
selections bring a country club feel to a great club house. Along side our
management team; we will be hands on operators in all facets of the business
including onsite managing by ourselves on a daily basis.
The following is an outline of sales goals and projections for the upcoming
year as well as a projected cost breakdown for an average month. These
projections are reflective of what Manno's has done in recent years, combined with
our expectations of steady and healthy growth. We realize that there will probably
be four great months a year, four lean months a year and probably four more that
are somewhere in between. As our plan is to open Monday 3-30-09, we have
presented the projections beginning with April 2009. We hope to see you 2-19-09
for the interview process and thank you for your consideration.
Jeff Sword and Michael Navey
to �r4
4
Soups
Soup Ou ,dour - 9Vade fresh daily, askyour
server for today's selection.
Cup: $2.50 BowC $4.95
cx (rufun,
Salads
SteakSalad- 9Varinatedflanksteakis
grilled medium and presented over field
greens dressed in our apple tarragon
vinaigrette, finished with gorgonzola
and f esh apples.
$11.95
Ahi Tuna iVicoise - Sushi grade Ahi tuna
seared rare, thinly sliced and fanned over
a bed of fieldgreens. (Presented with
seasonal vegetables, kalamata olives, capers
and hard boiled egg, dressed with our djon
chive vinaigrette.
$11.95
Achiote Chicken Salad- Tender chicken is
marinated in a mild annatto seed paste,
then grilled and presented over a led of
fieldgreens with seasonalvegetables and
avocado, dressed with our smoked tomato
vinaigrette.
$9.95
ACl major credit cards accepted:
(Please no checks.
Some menu items may contain raw
or partially cooked foods.
Ask your server for details.
Wedge Salad - A thickwedge of iceberg
lettuce with gorgonzola blue cheese
dressing, tomato, shaved red onion and
cracked blackpepper.
$6.95
CaesarSalad - Garlic, lemon, olive oil,
mushrooms and housemade croutons tossed
with romaine lettuce and (Parmesan.
$7.95
Garden Salad - A bed of fzeldgreens with
fresh vegetables and a side of your favorite
dressing.
$6.95
Side salad A smaller version of the garden
salad. Served with your choice of dressing.
$3.50
Any of our salads can be prepared
with grilled chicken, f l-anksteaC
salmon, ahi tuna or shrimp
add $3.5o
Salad Dressings:
Smoked Tomato
Bleu Cheese
. ranch
Burgers
Served with choice of pub chips or side salad
The Crown Royale - Our famous fresh half
pound burgergrilled to medium, served
with your choice of cheese on a toasted
sesame seed dun with lettuce, tomato and
onion.
$7.95
Blackened Blue oyale - Our half pound
burger encrusted with Cajun seasonings,
topped with meltedgorgonzola cheese.
$8.95
Bacon andAvocado Xoyale - Crispy bacon,
avocado and melted cheddar cheese with
pico de gallo on our half pound burger.
$9.50
Batty Weft - Our half pound burger served
on toasted rye with sauteed mushrooms,
onions and melted Swiss.
$8.95
Boblano Royale -A grilled pod lano pepper
with peppegackcheese and sriracha mayo
ur Half on opound burger.
$8.95
Bar6eque Bacon Royale-Applewood
smoked bacon, chili Tied onions and
cheddar on our hal pound burger with
housemade Guinness 6ar6eque sauce.
$9.50
Colorado Lamb Royale - lfalf pound choice
lamb and�rosemary burger resented with
houseiQ& apple mustard and pickled
Sandwiches
Served with choice of pub chips or side salad
Achiote Chicken andAvocado - Tender
chicken is marinated in a mild annatto
seed paste, then grilled and topped with
avocado and pepper . ck cheese, served on a
toasted sesame see bun.
$8.95
Blackened Chicken Sandwich - A blackened
chicken breast with scallion aioli, alfalfa
sprouts, tomato and avocado served on a
toasted sesame seed 6un.
$8.95
.Atlantic Salmon - Fresh Atlantic salmon is
grilled and resented on toastedrye with
roasted red pepTaiofi.
ers, onion, a fa a sprouts
and horseradis
$8.95
French Dip - Tender roast beef served on a
toasted French roll with melted provolone
and a side of au jus.
$8.95
Grilled Portabella -A marinated and
grilled�ortabella mushroom with melted
provolone, roasted red peppers andfresh
basil, served on a toasted sesame seedbun.
$8.95
Turkey, Bacon andAvocado — .Mouse
roasted turkey top ed with melted cheddar
cheese, applewoodpsmoked 6acon and fresh
I avocado, served on a toasted French roll
with sriracha mayo.
$9.50
Guinness Bar6eque Bork— Mouse smoked
porkloin is smothered in our Guinness
6ar6eque sauce and topped with melted
cheddar. Served on a toasted French roll
with chili fried onions.
$8.95
,�. (�,rufauAl
4
Crown Pub Classics
King s Furry - Grilled chicken and vegetables
in a traditional yellow curry sauce served over
rice. Available eictra spicy and vegetarian.
$11.95
Fish and Chips - What we're famous for!
Eight ounces of beer batteredAtlantic cod
served overgolden pub chips with lemon and
tartar sauce.
$10.95
Southwest Chicken Pasta - Grilled chicken
is sauteed with red and pobtano peppers in a
chipotle tomato cream sauce, then tossed with
linguine, fresh tomatoes and cilantro.
$11.95
Salmon cZ Shrimp with vdon Noodles -
Sesame encrusted Atlantic salmon and tiger
shrimp presented over udon noodles with red
peppers and scallions in a light 1n. ashi broth.
$14.95
Eggplant Napoleon - Crispy breaded
eggplant is layered with herbed ricotta cheese
and our housemade marinara, served with
garCic bread.
$12.95
Pobtano Chicken - A breaded chicken breast
topped with shrimp and pepperjackcheese,
served with pobtano cream sauce and your
choice of garlic mashed potatoes, pommes
frites or pub chips.
$13.95
Lamb c� Tarragon 9Veat6alls - Abusemade
lamb and tarragon meatballs presented over
penne with a minted snap pea ragout.
$15.95
d`�Q �'r�Grn
;i&O
Crown Pub Classics
New TorkStrip - Our choice 12 oz..AVew
Torkstrip served with your choice of garCic
mashed potatoes, pub chips or pommes frites,
prepared one of three ways:
Au Boivre - Encrusted with crushed
peppercorns then seared to
temperature and finished in a classic
brandy cream sauce.
Gorgonzola c�T, Roasted Garlic Butter -
Grilled to temperature and topped
with our housemade gorgonzola and
roastedgarlic butter.
rIraditionalSteakErites -
Grilled to temperature and topped
with chili fried onions, served with a
side of horseradish sauce.
$23.95
Chicken and Prosciutto with Gnocchi -
A breaded chicken breast sauteed with
prosciutto, garlic and fresh 6asil in a rich
tomato sauce, tossed with Italian potato
dumplings.
$11:95
New Orleans Pasta - Tiger shrimp and
andouille sausagge sauteed with ,peppers,
onions andgarlic, tossed with linguine in
a spicy Cajun cream sauce.
$13.95
Seattle Special - Smoked salmon sauteed
with sundried tomatoes, fresh basil and
cream, tossed with linguine and pine nuts.
$12.95
.Condon Broil- Choice 10 oz. marinated
flanksteakisgrilled to temperature, presented
with your choice of garCic mashed potatoes,
pommes frites or pub chips.
$15.95
it �,,v
Desserts
The Crowns Bread Pudding - Fort Coffins
favorite version of this traditionarecipe,
covered in Jim Beam bourbon caramel
sauce.
$5.95
Chocolate Cookie Sandwich- Yfousemade
honey sweetened ricotta Layered between
chocolate cookies with toasted almonds
and a raspberry puree.
$5.95
Creme Brufee - Classic French dessert
served with seasonaifresh fruit.
$5.95
Dessert Speeial - Aiways made fresh daily,
askyour server for today's selection.
$5.95
�Q &afun
Sides
Garlic 911ashed Potatoes - $3
Pub Chips - $3
Pommes Frites - $3
Chili Fried Onions - $3
Garlic Bread - $Z
Sauteed Spinach - $4
SauteedSeasonal Vegetables - $3
ACCmajor credit cards accepted. Please no checks.
Thankyou for coming
in ancCwe hope to see
you again soon
�UichaeC, Jeff and
The Crown r1'ud staff
Great Tood
Great T'riends
As Always, The Pub
Sales Projections for April 2009 thru March 2010:
April = 80k
October = 80k
May = 110k
November = 40k
June = 120k
December = 50k
July = 120k
January = 30k
August = 120k
February = 40k
September = 80k
March = 80k
Busy Season = $630k Off Season = $320k Total Annual Sales = $950,000
Sales Goals for April 2010 thru March 2011:
April = 85k
October = 85k
May = 115k
November = 40k
June = 125k
December = 50k
July = 125k
January = 40k
August = 125k
February = 40k
September = 85k
March = 85k
Busy Season = $660k Off Season = $340k Total Annual Goal = 1,000,000
Projected Monthly Cost Breakdown:
Sales for an Average Month = 80,000
Food & N/A Beverage Sales = 52,000
Liquor, Beer & Wine Sales = 28,000
Rent = 8,000
Sales Tax = 5,060
Food (if kept at 33% cost) = 17,160
Liquor, Beer & Wine (if kept at 30% cost) = 8,400
Kitchen & F.O.H. Labor (if kept at 25% labor cost) + 3k / mo. General Manager = 27,000
Liability Insurance = 1,000
Workman's Compensation Insurance = 400
Loan Payment = 2,000
Cart Leases = 2,000
Television, Phone & Internet (for Credit Card processing) = 1,000
Credit Card Merchant Fees = 1,000
Monthly Cost Projection: 73,020
We realize that the city is looking to partner with the concessionaire on expenses of utilities,
trash removal and recycling.
Projected Opening Expenses:
Signage & Remodel = 6,000
Annual Licensing = 3,000
Food Inventory = 5,000
Liquor Inventory = 8,000
Kitchen Equipment = 3,000
Uniforms, Retail Inventory = 1,000
Ad Campaign = 4,000
Golf Cart Lease = 2,000
Opening Payroll = 4,500
Total = 36,500
PROPOSAL
PROPOSAL NO: 7009 Collindale Golf Course RestauranVSnack Bar Concessionaire
DATED THIS =DAY OF 2009
CONTRACT FOR SERVICES: Collindale Golf Course Restaurant/Snack Bar
1441 E. Horsetooth Road
Fort Collins CO 8�0525
TO: City of Fort Collins
Office of the Director of Purchasing and Risk Management
215 North Mason Street, 2"d floor (if delivered)
P.O. Box 580 (if mailed)
Fort Collins CO 80522
To Whom It May Concern:
1. The undersigned, pursuant to the Request for Proposals, which requested proposals for a
contractual Concessionaire to operate the restaurant/snack bar food and beverage concession at
Collindale Golf Course, having examined all documents, the concession site, and having become
familiar with all the conditions existing and relative to same, hereby proposes to operate same in
accordance with the proposal documents.
2. 1 I/we acknowledge receipt of the following addenda and have included their provisions in the
proposal:
Addendum No. (j ), Dated
Addendum No. (2), Dated Z Y— O`1
3. In submitting this proposal, the undersigned warrants that he/she has complied with all the
provisions of the "Request for Proposals, Instructions, and Specifications," and can furnish the
labor and materials and business acumen to carry out the concession operation in all respects, as
specified in the proposal documents.
4. The undersigned submits the following proposal, which -includes all permits, licenses, insurance,
fees, and taxes, etc., included in the following documents, fully completed, as a condition of
submitting an acceptable proposal:
1. Proposal Questionnaire.
2. The Proposal Form/Addendum Acknowledgment Page.
3. An Annual Payment Schedule Statement to the City. Remittance will be made to the
City on a monthly basis by the 15 for sales from the previous month.
4. Proposed Menu.
5. List of vendors you will be conducting business with.
6. Contact person who will be in charge on site.
7. Business Plan for 2009.
8. How do you propose to finance the operation.
5. The undersigned also agrees that he/she will not withdraw his/her proposal for a period of sixty
(60) days from the closing date for receiving proposals.
� �, 1\r► ram. �/ ,
Print Name
r 11►� .
Address:
Phone:
The Crown Pub
134 S. College Avenue
Fort Collins, CO 80524
crownpub e,comcast.net
Request For Proposal
7009 Collindale Golf Course
Restaurant/Concessionaire
Question 1
The Crown Pub is a partnership between Jeff Sword and Michael Navey.
We were bartender/managers at the pub for four and two years respectively
when in June of 2000 we were able to purchase the restaurant from the
previous owner. From day one we embraced a philosophy of providing the
highest quality food and beverages at a moderate price. We also understood
that there could be no substitute for our personal involvement. We have a
belief that all restaurants develop a culture, and once established it is passed
on from one employee to another. The culture that we wanted for the pub
was one of personal responsibility, accountability and pride in your efforts;
we believe we have succeeded in that respect. While we are the
owner/managers we have found over time that great employees need more
responsibility and challenges within our organization or they have to move
on to find it. In the last few years we began to delegate more responsibilities
to various members of the dining room staff and found an immensely
talented kitchen manager. We were so impressed by Doug Lewis, our
kitchen manager, and his ability to manage and motivate people that six
months ago we promoted him to general manager, a new position for us.
We knew that someday we would like to seek other opportunities and having
someone like Doug in place would give us the confidence to try a new
venture.
Sometimes opportunity knocks at the right time, and this is the right time
and the right project for us. We have been asked to do other projects in the
past and have not found them to be the proper fit or time. We have an
extraordinarily talented staff at the pub and find ourselves in a position to
devote the time and energy necessary to bring our brand of service to this
new venture. We at present have two kitchen managers that we would be
very excited about offering them this opportunity and numerous members of
our floor staff that we believe would be exceptional in a management role.
We still believe that there is no substitute for us being directly in charge
and establishing the proper culture, but we are very fortunate to have a
management team in place and ready to grow with us who share our beliefs.
The Crown Pub
134 S. College Avenue
Fort Collins, CO 80524
crownpub o,comcast.net
Request For Proposal
7009 Collindale Golf Course
Restaurant/Concessionaire
Question 2
Our plan to operate the concession and what form the management team
takes somewhat dovetails with our answer to the first question. We (Jeff and
Michael) believe strongly that it is important for us to establish the proper
culture, procedures and philosophy from the very beginning. We will be
involved in every detail to ensure that The Crown Club at Collindale will
reflect the same values that we worked so hard to instill at The Crown Pub.
What will be different from our experience at The Crown Pub is, at The
Crown Club at Collindale will have a management team from day one as
well as us.
Our management team will consist of a general manager and a service
manager. The general manager will ensure that everything is organized and
ready to go by 6:30 each morning and then focus on the speed at which
golfers are served throughout the day. Our service manager's shift will
overlap that of the general manager and will be responsible for the
restaurant, ensuring there is no conflict between lunch and dinner being
served to the general public and service for the golfers.
We will be filling the roles of either general manager or service manager as
well as being an additional manager. Our experience as golfers at Collindale
in the past has led us to the conclusion that we need a manager solely
dedicated to the golfers. This will speed the pace of play and give golfers
confidence that they can expect quick efficient service both at the turn and
on the course.
The Crown Pub
134 S. College Avenue
Fort Collins, CO 80524
crownpubecomcast.net
Request For Proposal
7009 Collindale Golf Course
Restaurant/Concessionaire
Question 3
Our plan to accomplish the services required at Collindale is really quite
simple, take care of the golfers, first and foremost. As we alluded to in
previous questions we see an absolute need to have a manager solely
responsible for golf service. This person will ensure that we open at the
appropriate time and are ready to serve those golfers who play early. As the
day progresses this person will continue to facilitate the speed of service that
is directed towards the golfers. Whether someone is stopping in for a quick
soda at the turn or has called in a full lunch order that they will pick-up, they
will have confidence that there order will be ready quickly.
We see the benefits of this quick service as two -fold, first the pace of play
will be expedited if we aren't holding people up either before they tee -off or
at the turn. Secondly, as golfers use our service and gain confidence in their
ability to get on the course without stress they will use us more often and
increase sales.
We also see an opportunity to increase efficiency and revenue with a more
comprehensive approach to the beverage cart service. We will have the carts
ready to go by 10:00 every morning and will be available until sun down.
Our manager will be responsible for coordinating with the cart server,
getting it re -stocked and back on the course with minimal down time. The
cart will also be stocked with a wider variety of food items (pursuant to
health dept regulations).
While we intend to provide a full dining experience in the dining room for
breakfast and lunch we want to focus on the golfing customer during the
day. Our plan is to concentrate our restaurant efforts mostly on dinner. We
believe The Crown Club at Collindale can become can become a destination
location for dinner, when the potential conflict between golfers and the
general public would be minimized.