ARTICLE TWO - PROPOSAL SUBMISSIONS
I.
CONTENTS OF PROPOSALS
The College requests that responses to this RFP contain the following information, tabbed or indexed to readily identify each such section in the response:
A. EXECUTIVE NARRATIVE / SUMMARY: Describe the vending/enhanced vending/foodservice program that you propose to implement at CCAC, including how your proposed program will address the following considerations: How your proposal will meet or exceed the specifications described in Article Four below; How your proposal will increase the number ofstudents, employees and visitors that utilize the vending and foodservice options available at CCAC ’s campuses, centers and office locations; Marketing strategies, special offerings, promotional programs and/or other incentives that will be utilized to promote and drive traffic to the programs to be offered; The elements of the program that you are proposing that you believe differentiate it from those offered by your competitors; The actions that you will und ertake to ensure that vending and food service demand at CCAC’s locations are being met, including means by which you will monitor customer satisfaction and respond to service-related complaints; The extent of any renovations to College facilities and/or new equipment and infrastructure that will be needed to support your proposed program; The extent to which your proposal will include or incorporate any proprietary branded, franchised or licensed concepts; The extent to which your proposal will incorporate fresh food, organic, vegan, and/or locally- sourced food options; and The management structure and staffing organization you will employ to support and service your proposed program. B. Financial Considerations: The College intends to provide access to and use of the College’s facilities at no cost to the selected Vendor(s), and to potentially include use of basic utility services necessary to support the V endor(s)’ proposed program and/or existing cafeteria/foodservice equipment and facilities ( e.g. electric, heat, water service). The College further intends that all costs of operating the proposed program will be borne solely by the selected Vendor(s), including but not limited to costs of procuring, installing and servicing necessary machines and equipment, procuring and maintaining POS equipment and software, internet connectivity, staffing necessary to support operations, food safety compliance, and procurement, delivery, cold storage and distribution of products offered for sale. Based upon these parameters, please include in your proposal a description of any financial benefit that you propose to return to the College from the operation of your program, if selected. Potential examples include payment of a commission based upon percentage of gross sales, payment of an annual licensing fee, discounted product offerings to students and staff, or a combination of the foregoing. This section of your proposal should also include a description of any financial contribution that you will require or seek from the College that is in addition to or beyond the rent-free access to CCAC facilities described above. C. Product Pricing Information: Provide a list of proposed retail prices for the food and beverage items that will be offered for sale under your proposed program during the proposed term of the Contract (July 1, 2022 – June 30, 2024). If your program will provide differentiated or discounted pricing for certain products or services, please make sure to break those out separately. If your proposal will seek to incorporate price increases at any time during the proposed term, please provide the proposed increased prices and/or the methodology that will be used to calculate the
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