Date Released to Public: June 24, 2016
RFP No. 2016 Food Court 1
LOS ANGELES PIERCE COLLEGE
REQUEST FOR PROPOSALS
Proposals must be submitted, sealed in an envelope plainly showing the proposer’s legal name, the RFP
number of the project for which the proposal is submitted (RFP No 2016 Food Court), and the proposal
submission deadline; delivered to Los Angeles Pierce College, Administrative Services, Building 8000,
6201 Winnetka Ave, Woodland Hills, CA 91371.
NO FAXED, ELECTRONICALLY TRANSMITTED OR LATE PROPOSALS WILL BE ACCEPTED.
PROPOSAL SUBMISSION DEADLINE: July 13, 2016 – No later than 2:00 p.m.
TO THE BOARD OF TRUSTEES OF THE LOS ANGELES COMMUNITY COLLEGE DISTRICT:
The undersigned, having become familiar with the proposal conditions, instructions, and specifications,
and with the general contract conditions, hereby offers to perform the following in accordance with its
proposal and subject to the terms and conditions set forth herein by references and attachments.
ENTER INTO A LEASE AGREEMENT FOR OPERATION OF A FOOD SERVICES
FACILITY AND MOBILE FOOD TRUCKS AT LOS ANGELES PIERCE COLLEGE (“COLLEGE”)
PROPOSER___________________________________ Check One:
(Type or Print Complete Legal Name of Firm) Sole Ownership________
Partnership____________
By___________________________________________ Corporation___________
(Signature) This must be signed by an individual. Other: _______________
Do not type or use rubber stamp.) (Specify)
Printed Name__________________________________________________
Title__________________________________________________________
EIN or SSN __________________________________________
Street Address ____________________________________Phone (_____) ___________________
City ________________________________ State ___________________ Zip Code ___________
Dated this ____________ of ________________________________________________________
(Day) (Month) (Year)
Date Released to Public: June 24, 2016
RFP No. 2016 Food Court 2
Proposed Timelines
Dates are subject to change at the sole discretion of Los Angeles Pierce College
Special Notice
The Los Angeles Community College District is preparing a long-term Request for Proposals (RFP) for food services for the operation of all food services
programs at the nine college campus. The terms and conditions of the RFP being
created by LACCD are unknown at this time and when finalized, may force the termination of this short-term agreement.
Description of Event Proposed Dates
RFP Issued June 23, 2016
Deadline for RFP Submission July 13, 2016 2:00 PM
Notice of Intent to Award July 20, 2016
Board authorizes Award August 10, 2016
Lease Finalized August 17, 2016
Anticipated Food Court Opening August 29, 2016
Date Released to Public: June 24, 2016
RFP No. 2016 Food Court 3
Table of Contents
PAGE
1. Solicitation of Proposals 4
2. Location 4
3. Position of College 5
4. Scope of Project 6
5. Contract Start Up Period 7
6. General Information 7
a. Meeting RFP Specifications 7
b. Qualification Criteria 7
c. Interpretation of Documents 7
d. Question Regarding this RFP 8
e. Addenda or Amendments to RFP 8
7. Non-Discrimination and Non-collusion 8
8. Requirements 8
a. Proposed Information to be Accurate and Complete 8
b. Expenses 8
c. Authorization to do Business 8
d. Sub Contractors 9
e. References 9
f. Mandatory Food Requirements 9
g. Lease Rate Reporting and Validation of Sales 9
h. Equipment 9
i. Utilities 10
j. Business Damage Recovery 11
k. Inspection and Equipment Demonstration 11
l. Product Conformity to Law 11
m. Samples 11
9. Safety and Security 11
10. Withdrawal of Proposal 11
11. Proposal Submission Deadline 11
a. Proposal Constitutes an Offer 12
12. Basic of Award 12
a. Evaluation Criteria 13
b. Oral Presentation 13
c. Notification of Intent to Award 14
d. Dispute Process 14
e. Award of Exclusive Right 14
f. Assignment and Transfer 14
g. Food Provider Performance 14
13. Additions to the Contract 14
a. Adjustments to Contract 14
b. Termination 15
14. Procurement of Food 15
15. Responsibilities of the Food Provider 15
a. Insurance 15
16. Acceptance of Proposals 15
a. Default 15
b. Contract Documents 16
c. Exceptions / Deviations 16
17. List of Supporting RFP Documents 16
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RFP No. 2016 Food Court 4
1. SOLICITATION OF PROPOSALS. Los Angeles Pierce College (“College”) is soliciting proposals from a
qualified person, company or organization (”Food Service Provider”), also referred to as “Proposer”,
to enter into a lease agreement (“Agreement”) to operate and manage food services on the College
campus.
The College shall provide a 10,247 square foot (approximate) interior Dining Food Court which shall
include a furnished kitchen, dining room, and five separate food service venues. Food Court parcel
will also include an exterior dining area immediately adjacent to the interior dining areas which
measures approximately 2,000 square feet. This Food Court is located on the first floor of the
Library Learning Crossroads Building adjacent to and South of Parking Lot 7.
While there are five food service venues, the College does not expect that all venues must be open.
The Food Service Provider may elect to only open one or two venues.
If interested as an option, the Proposer may also elect to provide mobile food trucks on the campus
at preapproved approved sites around the campus adjacent to and within 400 feet of the
pedestrian mall, which is located between the south end of the mall next to the flag poles, to the
north end next to the sun dial, and from the Brahma Bull in the center of the campus to the east
side of the pedestrian mall ending near building 800 and 1500.
This Agreement is offered as a non-exclusive agreement since there are conditions which may
permit outside food vendors on the campus as indicated below:
Sites which are outside of the pedestrian mall adjacencies may be leased to an
independent food service operator. One such site which may be leased includes an
existing potential site at the South Gymnasium near the Sheriff’s Station. The College
maintains exclusive right to offer spaces for food truck operations on the campus. At this
time, the only site being offered will be at the South Gymnasium.
Events on the campus which may include movie shoots, and community events may be
catered by offsite vendors.
Catered events on the campus, including college wide events, and individual staff
activities may be catered by offsite vendors.
Operation of the Café called Brahma Cafe which is located next to the Bookstore is
currently being operated by the College.
Long-term agreements on the campus may occasionally require separate food vendors
to support special events on the campus. This includes athletics and other fundraising
activities.
Events which are held on the campus based on Joint Occupancy Leases may allow the
owner of the lease to sell food related products.
Campus wide vending machine sales and operations shall be maintained under a separate contract
from that of the Food Provider and have been in existence for over a decade.
2. LOCATION. The following sites are available for food services. The site called the Food Court,
located in the Library Learning Crossroads Building will serve as the primary food service site on
the campus. Interested bidders must occupy, equip, and run food services from this site. Alternate
optional sites for food distribution may include mobile food cart systems as indicated below. Each
one of the alternate sites has limitations and the Proposer must consider the Food Court or a
section of the Food Court within the proposal, and elect or not elect to operate the alternate sites.
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RFP No. 2016 Food Court 5
Library Learning Crossroads Building – Totaling approximately 12,247 square feet, the Food
Court provides for both interior and exterior dining areas. This Food Court is situated next to
the large parking lot (Parking Lot 7) which is South of Victory Boulevard and East of Mason
Street. The Food Court contains five (5) food service venues all connected to a central
kitchen. The venues which will be used should be themed by the Food Provider.
Recommendations from the Food Service Provider for minor changes to food system layouts
of the kitchen and design of the customer service counters areas may also be considered.
However any changes to the plans must be approved in advance and may be subject to
inspection by the Division of State Architect and whose cost will have to be absorbed by the
Food Service Proposer.
Approximant interior seating is 240 while exterior seating is approximately 152. The Food
Provider shall either provide food services or if providing management services will provide
fiscal oversight, management, staffing, and maintenance of both the interior and exterior
spaces allocated for the Food Court.
The Food Provider may elect to open only a small section of the Food Court. If this is the
case, please outline the plan within the submittal as to the location of the space which will
be used and describe how the unused spaces will be maintained and or closed off. Please
see Exhibit “A” for more information.
Mobile Food Truck Systems (Optional) – Proposers may also consider use of pedestrian mall
adjacencies on the campus as outlined in Exhibit “C”. In the event that the Proposer plans
to use these defined locations a reference to the site along with a description of the type of
services to be offered must be clearly revealed within the proposal. Proposer shall also
explain how these mobile food cart systems will be maintained and serviced to stay in
compliance with County/City of Los Angeles health regulations. Mobile Food Cart locations
must be approved in advance.
There are limits to the extent of ancillary non-food retail products which can be sold.
Competition with existing Los Angeles Pierce College retail operations will not be permitted
unless approved in writing by the President or designee. This includes products such as
confections, and retail merchandise normally offered in the Bookstore convenience store or
Brahma Cafe. .
3. POSITION OF COLLEGE. The selected Food Service Provider, as a minimum standard, shall perform
in such a way as to contribute to the prestige of the College by providing the campus with a food
operation on a par with its academic excellence, while not interfering with the educational program
or activities conducted at the College. The Food Service Provider should demonstrate creativity and
new ideas in managing and operating the food services on the campus.
The College is interested in both single food providers and multi food provider management
companies. While the college would prefer recognized commercial branded concepts the use of
regional brands or signature brands will be considered or non-branded concepts will be considered.
The college will also consider local food operators and will consider reducing the size of the dining
rooms to facilitate only one or two food providers if necessary.
It shall be expressly understood that the food court and (if proposed) the optional mobile food cart
system will be provided in support of the educational function of the College and its commitment of
services to the students. The College shall encourage and cooperate with the Food Service Provider
to promote the Food Court and options to attract students, staff, and guests as much as possible.
All advertising and promotional efforts shall be coordinated through and approved in writing by the
College President or designee.
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RFP No. 2016 Food Court 6
4. SCOPE OF PROJECT. The Food Service Provider shall enter into a one (1) year agreement with
four (4) additional one (1) year options not to exceed five (5) years total. The agreement will
contain a provisions that either party may terminate the agreement with at least ninety (90) days
written notice including but not limited to, the following terms and conditions:
i. Any and all alterations to the interior structure of the Food Court, shall be subject to
review and written approval by the College. Depending on the extent of alterations prior
approval may have to be obtained from the California Division of the State Architect.
ii. The Food Service Provider shall consider and create a healthy and nutritious blend of
different food and beverage providers to provide a varied menu to the College. .
iii. Hours of Operation: Normal hours of operation are from 7:00 AM to 7:00 PM Monday
through Thursday and Fridays 7:00 AM to 3:00 PM. The Food Service Provider may elect
to close on Friday and instead position a mobile food truck in the immediate area of the
Food Court so that the Dining room can remain open. Food Service Provider may elect to
open on Saturday or Sunday as necessary. At this time the College does not have
academic classes on Sunday. Normal hourly operations for the College are subject to
change. The Food Service Provider may alter these hours to meet operational demands.
iv. Extended Hours of Operation: Hours of operation may be extended during weekends,
theatre performances, football games, special events, and holidays however advance
notification will be required to insure adequate police and public access.
v. Parking for approximately Fifteen (15) vehicles shall be provided for employees working
for the Food Provider. Other parking arrangements as proposed by the Food Provider
may be considered.
Enrollment (headcount) at the College changes throughout the year but can be generally estimated
as shown below. These totals do not reflect guests and other visitors to the College.
Fall Semester 18 weeks (starts September 1) 20,000
Winter Session 5 weeks (starts January 2) 2,000 to 4,000
Spring Semester 18 weeks (starts Feb 7) 19,000
Summer Session (1) 5 weeks (starts June/July) 2,000 to 4,000
Summer Session (2) 5 weeks (starts July/August) 2,000 to 4,000
Percentage of student enrollment between day and night classes remains fairly constant for all
semesters as shown below:
Percent of Day students between the hours of 7:00 AM to 4:00 PM 34%
Percent of Night students between the hours of 4:00PM to 10:00 PM 37%
Percent of students who are attending both day and night hours 29%
The college is open and students and employees are on the campus approximately194 days each
year of which 56 days have limited student populations. This results in approximately 138 days of
high student and employee populations.
The College welcomes and requires innovative ideas for food services, its management and
beverage provider product mix. An aggressive and realistic marketing program to maximize
revenue and the highest standard of excellence in quality and service at a reasonable cost to the
students is essential.
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RFP No. 2016 Food Court 7
To the best of our knowledge competing food service outlets as of publication of this document
show that in a 1 mile radius from the campus there are four (4) restaurants on Victory Blvd.,
located West of the campus, three (3) restaurants to the North on Vanowen Blvd., three (3)
restaurants to the East near the intersession of Tampa and Victory, and approximately fifteen (15)
restaurants South of the campus on Ventura Blvd. None of these locations are within reasonable
walking distance for students.
5. CONTRACT START UP PERIOD. It is the intent of the College to enter into the agreement on or
about August 17, 2016 to allow the Food Provider to coordinate designs and layout of the spaces in
order to open for business on or about the first day of the Fall 2016 semester.
6. GENERAL INFORMATION. The Food Service Provider, shall:
A. Comply with all local health and safety rules and regulations.
B. Consider providing jobs for currently enrolled students at the College.
C. Not distribute or sell alcoholic beverages on campus.
D. Stay consistent with the purposes of use as a food delivery and service outlet.
E. Allow the sale of a limited selection of instructional testing and classroom materials
necessary for students.
F. Allow an ATM to be positioned in the Food Court which will be under a separate contract
issued by the College.
7. MEETING RFP SPECIFICATIONS. The services offered by the Food Provider must meet the
specifications and conditions as described in this RFP. The College reserves the right to reject as
non-responsive any proposal that does not meet the specifications and conditions as herein
described or withdraw its RFP entirely.
8. QUALIFICATION CRITERIA. At a minimum, the Food Provider must demonstrate at least one (1)
year of experience in operation of a food service operation which equals or exceeds $100,000.00
total yearly gross receipts in a college or university environment, or have operated a food service
operation for at least three (3) years in which total three year gross sales exceeded $400,000.00
Food Service Provider must demonstrate that they are currently operating and or managing at
least one (1) retail food service sites in a public or private setting to qualify. Food Service Provider
must present proof of operation (i.e. utility bills) which show location, address, phone number, and
manager’s name of sites which are owned, managed, and operated by the organization. In addition
Food Service Provider must present evidence that they meet or exceed the threshold in yearly
income.
9. INTERPRETATION OF DOCUMENTS. If any person or organization contemplating submitting a
proposal for the services outlined herein is in doubt as to the true meaning of any part of the RFP
documents, or finds discrepancies in, or omissions from the documents, he/she may submit to the
College a written request for an interpretation or correction thereof. The person submitting the
request will be responsible for its prompt delivery. Any interpretation or correction of the RFP
documents will be made only by addendum or amendment duly issued, and a copy of such
addendum or amendment will be mailed or delivered to each person receiving a set of the RFP
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RFP No. 2016 Food Court 8
documents. No person is authorized to make any oral interpretation of any provision in the RFP
documents to any Proposer, and no Food Service Provider is authorized to rely on any such
unauthorized oral interpretation.
10. QUESTIONS REGARDING THIS RFP. Proposers requiring clarification on procedural matters
regarding the competitive RFP process, may request clarification by submitting written questions
within the subject matter , “Questions Relating to PIERCE COLLEGE FOOD SERVICE RFP,” and
addressed (email preferred) to the contact person listed below. If you are interesting as to the
responses to these questions, please contact the person listed below so as to be on the mailing list.
Answers to the questions will be provided to all Proposers without identifying the submitter.
Larry Kraus,
Associate Vice President of Administrative Services
Los Angeles Pierce College
6201 Winnetka Ave
Woodland Hills, CA 91371
(818) 710-2849 Email address: [email protected]
11. ADDENDA OR AMENDMENTS TO RFP. If it is necessary to issue one or more addenda or
amendments to the conditions or specifications of this RFP, the College will mail formal addenda
and or post the information on the internet for all potential Proposers.
12. CERTIFICATION OF NON-DISCRIMINATION and NONCOLLUSION AFFIDAVIT. The Certification of
Non-Discrimination and the Non-collusion Affidavit set forth in full on the attached Bid
Pages are to be signed by the proposer’s authorized signatory and must be submitted by
the Food Provider in the sealed envelope along with its proposal. The College is unable
to accept any proposal submitted without these statements completed and signed by the
Proposer’s authorized signatory.
13. REQUIREMENTS. The Food Service Provider shall be responsible for becoming familiar with the
College’s requirements for the scope of the project, and rely solely upon his or her own
independent judgment, and not upon any statements or representations made by the College,
whether express or implied. The failure or omission of any Food Service Provider to acquaint
himself or herself with the food court development and operation requirements of Los Angeles
Pierce College shall in no way relieve any Food Service Provider from any obligation with respect to
this RFP or to the resulting agreement. The submission of a proposal shall be taken as prima facie
evidence of compliance with this section.
14. PROPOSED INFORMATION TO BE ACCURATE AND COMPLETE. All information proposed for
development and operation of a food court must be accurate, complete and valid for the term of
the joint occupancy lease agreement. The Food Service Provider is responsible for the accuracy of
the proposal submitted, and no allowance will be made for errors that the Food Service Provider
later alleges are retroactively applicable.
The agreement which the successful Food Service Provider will be required to execute incorporates
all specifications, terms, and conditions included in the RFP documents, and all RFP documents
should be carefully examined by the Food Service Provider.
15. EXPENSES. All expenses incurred by the Food Service Provider in preparing its proposal shall be
borne solely by the Food Service Provider.
16. AUTHORIZATION TO DO BUSINESS. All Food Service Providers must be authorized to do business
in California. If a Food Service Provider is a sole proprietorship or partnership, the Food Service
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RFP No. 2016 Food Court 9
Provider should furnish with the proposal a copy of a current business license issued in California.
If the Food Service Provider is a corporation, it must be approved by the California Secretary of
State to do business in California. The Food Service Provider should provide the corporate number
issued by the Secretary of State with its proposal. All Food Service Providers must also obtain a
health permit and post this permit as required under city / county health safety laws prior to food
production / distribution.
17. SUBCONTRACTORS. Food Service Provider may only use Subcontractors for specific trade related
construction work if relevant. Otherwise, use of Subcontractors will not be permitted without prior
written approval from the College. Failure to comply with this specific provision may lead to the
immediate termination of the agreement.
18. REFERENCES. Each Proposer shall include with its proposal, at a minimum, reference
contact information on at least one (1) current operated or managed food venue sites
which would demonstrate the Proposer’s capability of effectively fulfilling the scope of
the project.
19. MANDATORY FOOD REQUIREMENTS. All food and supplies purchased for the food court shall be in
conformance with the specified minimum United States Standards for Grades. In the absence of
grade labeling, any Food Service Providers who are subcontracted by the Food Provider shall
provide the College, if requested, with packers' labeling codes or an industry accepted grade
equivalent standard to verify the minimum grades are being provided. The College shall
periodically, or as deemed necessary, inspect the Food Service Providers and/or food provider’s
inventory of food and supplies to determine that purchase standards are maintained.
20. LEASE RATE (Rent) REPORTING AND VALIDATION OF SALES. The proposal shall include a fee chart
which outlines monthly rental payments which shall be paid to the College. The lease rate will be
based on a minimum six (6) percentage of gross sales, along with a flat minimal lease fee of
$1,500 dollars per month. This minimal lease fee shall be credited back up to $500 per month for
reasonable utility costs of operation.
The Food Service Provider will be required to present a revenue report each month showing total
gross sales. When using percentage sales to calculate rent, please show the anticipated gross
sales, the percent of proposed rent, and any modifications to the rent structure as the sales
increase or decrease. It is anticipated that with two of the five food venues open the Food Court
will generate annual gross sales of $552,000.00 based on $2,000 per day per venue, and 138 full
student enrollment days per year.
Proposers who elect to exercise the options, which include use of Mobile Food Systems shall use a
lease rate based on percentage of sales. The reports issued for each period shall be separate from
the Food Court reports and shall reflect similar information as indicated above.
The Proposer may also provide alternative lease rate and/or revenue sharing calculation methods
in their proposal and any other additional lease or food sale revenue fees to achieve additional
scoring points.
Lease payments based on percentage of sales shall commence on the first day that the Food Court
officially opens for retail sales. The minimal lease rate shall commence in arrears on the first day of
occupancy and shall be prorated if necessary to reflect the proper number of days of occupancy.
21. EQUIPMENT. The successful Food Service Provider must provide all cookware for kitchen and
serving areas. Food Service Provider shall guarantee that all cookware meets or exceeds the
specifications published by the American Public Health Association and the National Sanitation
Foundation. Food Service Provider shall agree to keep the kitchen cooking equipment sanitary at all
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RFP No. 2016 Food Court 10
times. In addition, Food Service Provider shall ensure that all food service workers and staff are
properly trained in the handling and use of the required food service equipment. Any additional
equipment to be utilized within the Food Court/kitchen must be UL (or equal) approved.
Prior written permission must be obtained in the event that the Food Service Provider elects to
remove any equipment owned by the College from the building. The Food Service Provider will
prepare and deliver to the college one week before start of operations a detailed document that
contains detailed daily, weekly, and monthly maintenance/preventative maintenance, and cleaning
procedures for each piece of equipment located in the kitchen, storage rooms, and within each of
the food service venues being used. College representatives will periodically check to ensure that
the equipment is being properly maintained. Failure to properly maintain the equipment is grounds
for termination of this contract.
The Food Service Provider may provide additional lockers for employees. Prior approval will be
necessary from the College Facilities Director if the Food Service Provider wishes to secure the
lockers to the wall. Lockers shall be positioned as to maintain approved ADA compliance.
The Food Service Provider may install menu systems in the Food Court. Prior to installation the
plans for attachment and a DSA weight standard review will have to be approved by the College
Facilities Director.
All existing equipment located in the Food Court will be considered “As is” meaning whatever
condition presently exists the Food Service Provider shall be accepting the item “with all faults.”
The College is not aware of any existing warranties. The cost to correct the defective equipment
shall be assumed by the Food Service Provider. During the first ninety (90) days from the date of
occupancy, the Food Service Provider shall make arrangement to fix any defective equipment being
“actively used.” The definition of “actively used” means that the equipment is directly being used
and is located within the area defined by the lease as being used for the production and service of
the facilities. If a food venue is not being used this area would not be considered as actively being
used.
The College shall reimburse costs to repair and make whole the existing equipment, along with
maintenance costs and will offset any costs as long as prior notification was received in writing of
the potential expense. If no advanced notification is received in writing the college will not be
responsible to reimburse the Food Service Provider. The Food Service Provider shall assume all
costs for repairs and or service maintenance costs after the first ninety (90) days from the date of
occupancy
22. UTILITIES. The College shall provide access to utilities, including necessary water, gas, and
electrical lines. Any alternations and or connections will require licensed repair services and the
cost for all alternations and or connections shall be the sole responsibility of the Food Service
Provider and must be coordinated with the College Facilities Director. The Food Provider shall install
and maintain any and all unit water filters.
The Food Service Provider shall be responsible for any alternations of electrical, plumbing,
ventilation, heating and cooling within the Food Court space and for all cooking exhaust systems to
fullest extent possible. Any work performed or modifications made must be approved in advance
and coordinated with the College Facilities Director.
The minimal lease fee of $1,500 per month shall be credited back up to $500 per month for
reasonable utility costs of operation. The utilities which in turn shall be provided by the College
include; gas, water, electrical, HVAC, trash removal via dumpsters, and wireless.
The Food Services Provider shall be responsible to provide and pay for laundry services, cleaning
and maintaining the grease interceptors, cleaning ventilation hoods baffles in all cooking locations,
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RFP No. 2016 Food Court 11
walk off mat at the entrances to the facilities, contract for regular service for the fire suppression
systems including inspection and recertification’s, music and video services, internet services, pest
control services at least twice per month, trash bag liners for the existing trash receptacles, and
will provide employees to transfer all trash from fifty five gallon trash receptors to the three yard
dumpsters.
23. BUSINESS DAMAGE RECOVERY The successful Food Service Provider shall absorb all costs due to
abuses, pilferage, theft, breakage, damage, and/or vandalism of the food service venue, and such
cost shall not be deducted from the lease rate payable in accordance with the agreed joint
occupancy lease rate schedule.
24. INSPECTION AND EQUIPMENT DEMONSTRATION. The College reserves the right to inspect the
Cafeteria, and outside venues, its equipment and operation at any time.
25. PRODUCT CONFORMITY TO LAW. All products and equipment shall conform to provisions set forth
in federal, state, county and city laws for their production.
26. SAMPLES. Upon request by the College, samples of products(s) proposed may be submitted for
evaluation by the College.
27. SAFETY AND SECURITY. It shall be the responsibility of the successful Food Service Provider to
observe the rules and regulations pertaining to safely driving on College Grounds, particularly when
students are present.
Drivers entering the Pierce College premises when school is not in session shall lock any gate or
door to which they have access, both when entering and/ or leaving the grounds. Gate keys may
be furnished at the discretion of the College Vice President of Administration. Any unusual
condition noted by drivers, such as gates or doors found unlocked or open or evidence of
vandalism, should be reported to the Sheriff’s Office on the campus.
The provider shall be responsible for pest control and exterminator services and shall coordinate
such activity with the College Facilities Director prior to any exterminator activity.
28. WITHDRAWAL OF PROPOSAL. The Food Provider may withdraw its proposal at any time before the
proposal submission deadline.
29. PROPOSAL SUBMISSION DEADLINE. Five (5) copies of the proposal shall be submitted in a sealed
envelope as follows:
TIME AND DATE: July 13, 2016 no later than 2:00 p.m.
ATTENTION: Larry Kraus
LOCATION:
Associate Vice President Administrative Services
Los Angeles Pierce College
6201 Winnetka Ave. Building 8000
Woodland Hills, CA 91371
Phone (818) 710-2849 FAX (818) 610-6509
Proposals must be mailed or hand-delivered to, and must be received in Administrative Services
Office by no later than the above time and date and shall be opened in public shortly thereafter.
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RFP No. 2016 Food Court 12
The envelope containing the proposal may be mailed or delivered in person, but delivery of the
proposal and any accompanying documents is the sole responsibility of the Food Service
Provider.
Proposals should be submitted in a fashion that facilitates the making of additional copies.
Presentation in stapled page sets, or in notebooks from which the pages are easily separated, is
preferred. Please do not laminate pages or bind pages individually in clear plastic protectors.
No faxed or telephoned proposals will be accepted. If a proposal is hand-delivered, ample time
should be allowed for traffic and parking. The College assumes no responsibility for late delivery
for any reason whatsoever, including but not limited to weather or traffic conditions, illness,
accident, delivery to wrong location, or courier problems.
No proposals will be accepted after the proposal submission deadline. Any proposal
received after the scheduled proposal submission deadline will be returned to the
Food Service Provider unopened.
30. PROPOSAL CONSTITUTES AN OFFER. A proposal submitted in accord with instructions constitutes a
binding offer subject to the signing of a Lease to enter into a contract with the College under the
terms specified in the accompanying agreement in Attachment 1 to this RFP.
31. BASIS OF AWARD. A selection committee will be convened by the College. Selection of the Food
Service Provider for the Food Court shall be made based on the most responsive and responsible
proposal determined by the total of the points scored in each of the criteria below. Proposals will
first be reviewed to determine if mandatory requirements are met. Mandatory requirements which
must be included in the Proposal are:
Mandatory Requirements
1. One page letter from the President or owner of the company as an introduction.
2. Copy of the cover page of this RFP with all the information requested.
3. Certification of Non-Discrimination and Non-Collusion Affidavit (see blank documents at
the end of this packet).
4. Questionnaire for the Food Provider (see documents near the end of this packet. The
Food Proposer will need to address all questions in both part 1 (“Development
Experience”) and part 2 (“Food Service Experience.”)
Failure to meet mandatory requirements will result in the proposal being rejected. In the event that
all of the proposals do not meet one or more of the mandatory requirements, the College reserves
the right to continue the evaluation of the proposals and to select the proposal which most closely
meets the requirements as specified in the RFP.
After meeting the mandatory requirements, the Food Service Provider must next meet the
qualification criteria to be considered for an award. Failure to meet the qualification criteria will
disqualify the applicant and the proposal will be rejected.
Qualification Criteria Requirements
1. Reference verification from a minimum of one (1) venue currently being operated by the
Food Service Provider. These references must also indicate high quality and well
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RFP No. 2016 Food Court 13
maintained food service program with efficient operational management.
2. Food Service Provider must present proof of operation (for example utility bills) showing
location, address, phone number, and manager’s name of sites which are currently
owned, managed, and operated by individual Food Service Provider bidder or
organization represented.
3. The Food Service Provider must provide proof that gross sales equals or exceeds
$100,000.00 total yearly gross receipts in a college or university environment, or have
operated a food service operation for at least three (3) years in which total three year
gross sales exceeded $400,000.00.
32. EVALUATION CRITERIA
Maximum points are indicated in parentheses below and total 100 points.
Phase 1 Ranking
1. Does the Statement of Qualifications (SOQ) present a conceptual plan (including a
schematic lay out of the dining service plan, alternate catering, cart / truck service site
concepts etc.), marketing plan, suggested menu with item prices, which supports the
College’s objective in providing quality food service to its campus at a fair market price
while completely responding to all aspects of the RFP? Does the schematic plan include
information as to how the Proposer will close off spaces and or maintain unused spaces
with the Food Court areas? (Up to 10 points)
2. Does the Proposer have at least one (1) year of experience in operation or management
of a food service operation which exceeds $100,000.00 total yearly gross receipts in a
College, or university environment, or have operated a food service operation for at
least three (3) years in which total yearly gross sales exceeded $ 400,000.00
(References provided should support this information.) (Up to 20 points)
3. Does the SOQ indicate a proposed ground lease rate schedule based on percentage
gross sales, 2 points will be awarded for each (1) of one percentage of gross sales over
six (6) percent minimal rate. (up to 20 points)
4. Does the SOQ reveal that the Food Service Provider has a strong management program
in place and able to manage changing priorities and resources along with a viable
business plan which demonstrates that the business can maintain a financially sound,
stable, and profitable venture for the operator while making rental payments on time
and without compromising service and quality of products being sold. This includes
maintaining a positive work place environment, and interactions with customers. (up to
50 points)
Phase 2 Ranking
1. If required, the top ranked proposals may receive an unannounced visit by an evaluation
team to one of its identified reference sites. The team will look for appearance of
facilities, presentation of food, use of national branded concepts, service received, and
quality of food products offered. The team may conduct a tasting evaluation, and
evaluate the working relationship between the Food Service Provider and the host
organization. The facility/food operations should conceptually reflect the Food Provider’s
standard of food service operator it hopes to contract with for this project. (Up to 100
points)
BID PAGES
RFP No. 2016 Food Court 14
33. ORAL PRESENTATION. If necessary the College may elect to require the highest scoring Food
Service Providers to make oral presentations to clarify their proposals. These presentations may be
scheduled and held after receipt and evaluation of the proposals to provide an opportunity for the
Food Service Provider to clarify the proposal for the evaluation team.
34. NOTIFICATION OF INTENT TO AWARD. All Food Providers who respond to the RFP will be notified in
writing of the College’s intent to award the contract as a result of this RFP. After notification of the
intent to award is made, all copies of proposals will be made available for public inspection.
35. DISPUTE PROCESS. Any dispute of the award process must be made in writing no later than five
(5) working days after the award notice is issued. Written notices of dispute must be filed with Rolf
Schleicher, Vice President of Administrative Services, 6201 Winnetka Ave. Woodland Hills, CA
91371.
36. AWARD OF NON- EXCLUSIVE RIGHT. Non Exclusive right to operate and manage a food court is
limited to specific pre-approved locations on the campus as indicated in Exhibit “C”.
The College may supplement food distribution on the campus with additional vending machines as
determined by the College.
In the event that the College determines that additional food services are necessary, the College
will inform the Food Service Provider of the need in writing. In the event that the Food Service
Provider elects not to service the need for additional food services, the College may at its option
take action to procure the additional food service needed.
The Food Service Provider shall encounter events in which groups and/or social gatherings elect to
"self-cater". In the event of “self-cater,” the Food Service Provider may be asked to be the
supplier for any items needed for these events (purchased in bulk form) as much as practicable.
Supplies sold to eligible groups which shall be considered as any group who is sponsored or
affiliated by the College shall be a non-commissionable sale and priced to the consumer
accordingly.
The Food Service Provider may cater food events at the campus. In the event that the Food Service
Provider does not wish to provide such food services, the College may elect to contract out for
services.
37. ASSIGNMENT AND TRANSFER. The successful Food Provider shall not transfer or assign its interest
in the Lease without prior written approval from the College, which approval shall not unreasonably
withheld by the College.
38. FOOD PROVIDER PERFORMANCE. Recognizing that the successful performance of this contract is
dependent on a favorable response from the users, the Food Service Provider shall meet regularly
with the College President or other designated parties. The Food Service Provider may also meet
with student organizations to discuss food court service operations. The Food Service Provider shall
cooperate at all times to maintain maximum efficiency and good public relations, clean facilities,
excellent customer services, and excellent presentation of food with students, faculty and
contractors.
39. ADDITIONS TO THE CONTRACT. The terms and obligations of this contract shall be applicable to
food court dining services and mobile food disbursement systems operated in various and separate
locations of the College, including those locations leased by the College to tenants in which
specified services shall be required. The College reserves the right to determine the extent that the
specified service for the separate lease spaces provided under this contract.
BID PAGES
RFP No. 2016 Food Court 15
40. ADJUSTMENTS TO CONTRACT. After the initial contract year, the parties upon mutual agreement
may adjust the specific terms or guarantees of this contract where circumstances beyond the
control of either party require adjustments. All adjustments shall be proposed in writing by the Los
Angeles Community College District for approval prior to becoming effective. All required contract
amendment(s) shall be issued by District. At no time can the total length of the agreement exceed
five (5) years.
41. TERMINATION. The Los Angeles Community College District may at any time elect to terminate the
agreement with out cause and issue a ninety (90) day written termination notice. The Food Service
Provider likewise can issue a ninety (90) day notice of termination. Once the date of termination
has passed the Food Service Provider may elect to remove all leasehold improvements which are
owned by the Food Service Provider and which are not physically attached to the landlord’s
property. An equipment inventory will be conducted and matched against the inventory which was
taken at the start of the lease to determine any variances and all keys to the property must be
returned. Food Service Provider shall be response for payment of all rental fees up to the last day
of occupancy.
42. PROCUREMENT OF FOOD. The Food Provider shall maintain procurement procedures which are
considered as standard in the industry throughout the entire process of purchasing, receiving,
storage, and inventory of all foods and direct supplies. The Food Service Provider shall pay for all
food, and direct supplies related to food production, service and management applicable to the
food court. Anything left on the premises after the apparent vacation of the building becomes the
property of the College.
43. RESPONSIBILITIES OF THE FOOD PROVIDER.
The Food Service Provider shall be financially responsible for obtaining all required permits,
licenses, and bonding to comply with pertinent Board of Trustees regulations, and municipal,
county, state and federal laws, and shall assume liability for all applicable taxes including but not
restricted to sales, property, and beverages.
The Food Provider shall follow environmentally conscious recycling programs which shall include
but not be limited to, use of recycled paper products, no polystyrene or ‘Styrofoam” products, no
excessive or needless packaging. Food Provider shall submit a written plan as to the how they will
respond to these environmental recycling programs.
44. INSURANCE. The Contractor shall provide all appropriate insurance coverage including worker’s
comprehensive, products liability, bodily injury and property damage-liability of not less than
$5,000,000.00 for injury or death of any one person and $5,000,000.00 per occurrence and not
less than $1,000,000.00 for property damage arising out of one occurrence. Los Angeles
Community College District on behalf of Pierce College shall be added as additional insured to the
Contractor policy and show proof of this prior to beginning service on campus. Failure to supply this
certificate will be considered a breach of contract.
Automobile Insurance. Tenant shall procure and maintain during the Term, at its own expense,
automobile liability insurance written on an “occurrence” policy form, covering bodily injury,
property damage, personal injury, and advertising injury arising out of or relating to Tenant’s use
and occupancy of the Premises, owned, non-owned and hired auto liability and the District Facility.
Landlord shall be named by endorsement as an additional insured. Such insurance shall have
limits of not less than Three Million Dollars ($5,000,000) for injuries to persons in one accident, not
less than Three Million Dollars ($5,000,000) for injury to any one person, and not less than One
Million Dollars ($1,000,000) with respect to damage to property.
45. ACCEPTANCE OF PROPOSALS. Final acceptance of a proposal or rejection of all proposals may be
made by the Board of Trustees at a public meeting within ninety (90) days from the date of the
BID PAGES
RFP No. 2016 Food Court 16
proposal submission deadline. The Los Angeles Community College District reserves the right to
reject any or all proposals if it deems such action is in the best interest of the District. The District
also reserves the right to waive any and all technicalities and non-substantive defects in any
proposal.
46. DEFAULT. In the event that an apparently successful Food Service Provider defaults or fails to
execute the contract, the District may, at its election, accept the next most responsive proposal, or
reject all proposals and solicit new proposals at that time.
47. CONTRACT DOCUMENTS. The complete contract between the successful Food Service Provider and
the College shall include the following documents as applicable, the RFP conditions and
instructions, the proposal of the Food Provider as accepted by the College, the Lease Agreement,
and all amendments thereto. Any of these documents shall be interpreted to include all provisions
of the other documents as though fully set forth therein. Notwithstanding anything to the contrary
contained in the agreement between the District and the Food Provider, and/or in case of any
conflicting terminology between the Food Provider’s proposal and the District’s contract terms and
conditions, the District’s RFP conditions and instructions and the District’s Agreement terms and
conditions shall apply and prevail.
48. EXCEPTIONS/DEVIATIONS. Any exceptions to or deviations from the requirements set forth in this
Request for Proposal, including the terms and conditions contained in the attached Lease
Agreement must be declared in the proposal submitted by the Food Provider. Such exceptions or
deviations must be segregated as a separate element of the proposal under the heading
“Exceptions and Deviations.” Exceptions or deviations which are in conflict with the
District’s terms and conditions may render the proposal non-responsive.
Listing of Supporting RFP Documents
Page Number
1. Certification of Non-Discrimination 20
2. Non-collision Affidavit 21
3. Food Provider Questionnaire Part 1 and Part 2 22
4. Table of Exhibits 25
BID PAGES
RFP No. 2016 Food Court 17
Proposers are cautioned to complete all items, to sign these bid pages, and to submit these pages with
their proposal. Failure to do so may invalidate the proposal.
CERTIFICATION OF NON-DISCRIMINATION
TO BE EXECUTED BY THE PROPOSER
AND SUBMITTED WITH ITS PROPOSAL
The Food Provider hereby certifies that in performing work or providing services for the District, there
shall be no discrimination in its hiring or employment practices because of age, sex, race, color, ancestry,
national origin, religious creed, physical handicap, medical condition, marital status, or sexual orientation,
except as provided for in Section 12940 of the California Government Code. The Food Provider shall
comply with applicable federal and California anti-discrimination laws, including but not limited to the
California Fair Employment and Housing Act, beginning with Section 12900 of the California Government
Code.
IN WITNESS WHEREOF, the undersigned has executed this Certification of Non-Discrimination his
__________day of_________________, 2016.
PROPOSER_______________________________________
(Type or Print Complete Legal Name of Firm)
By ______________________________________________
(Signature)
Name ____________________________________________
(Type or Print)
Title______________________________________________
Address __________________________________________
City _________________State___________ Zip___________
BID PAGES
RFP No. 2016 Food Court 18
Proposers are cautioned to complete all items, to sign these bid pages, and to submit these pages with
their proposal. Failure to do so may invalidate the proposal.
NONCOLLUSION AFFIDAVIT TO BE EXECUTED BY THE PROPOSER
AND SUBMITTED WITH ITS PROPOSAL
(Name) _________________________________, being first duly sworn, disposes and says that he or
she is
(Title) ______________________________________of (Company)
_______________________________
the party making the foregoing proposal, that the proposal is not made in the interest of, or on behalf of,
any undisclosed person, partnership, company, association, organization, or corporation; that the proposal
is genuine and not collusive or sham; that the Food Provider has not directly or indirectly induced any
other Food Providers to put in a false or sham proposal, and has not directly or indirectly colluded,
conspired, connived, or agreed with any Food Provider or anyone else to put in a sham proposal, or that
anyone shall refrain from providing a proposal; that the Food Provider has not in any manner, directly, or
indirectly, sought by agreement, communication, or conference with anyone to fix the proposed price of
the Food Provider or any other Food Provider, or to secure any advantage against the public body
awarding the contract of anyone interested in the proposed contract; that all statements contained in the
proposal are true; and further, that the Food Provider has not, directly or indirectly, submitted his or her
proposed price or any breakdown thereof, or the contents thereof, or divulged information or data relative
thereto, or paid, and will not pay, any fee to any corporation, partnership, company, association,
organization, depository, or to any member or agent thereof to effectuate a collusive or sham proposal.
IN WITNESS WHEREOF, the undersigned has executed this Non collusion Affidavit this ____________day
of
_____________, 2016.
PROPOSER_____________________________________________
(Type or Print Complete Legal Name of Firm)
By_____________________________________________________
(Signature)
Name___________________________________________________
(Type or Print)
Title____________________________________________________
Address ________________________________________________
City ________________________State _______ Zip ____________
19
Food Provider Questionnaire - PART 1
(FOOD OPERATOR MANAGER EXPERIENCE)
This Food Provider Questionnaire will help Pierce College assess the Food Service Provider’s
experience and proposed team’s experience with comparable projects, and will assist in
determining the development entity’s financial strength.
Submittal Contents
1. Name of Food Service Provider
Address of Food Service Provider
Phone and FAX numbers of Food Service Provider
Web and email address of Food Service Provider
2. Organizational Entity - Identification of the organizational entity including all joint
venture limited partners with whom Pierce College would contact for development
and or implementation. Is the Food Service Provider a subsidiary of, or affiliated
with, any other corporations or firms? If yes, list each such corporation or firm by
name and address, specify its relationship to the Food Service Provider and such
other corporation or firm.
3. Development and Implementation Team – Describe the role of the owner or of each
partner and include names and roles of major consultants which will be used to
implement and establish a viable food service program at the College. Identify and
describe role of each of the key individuals in the implementation team who would be
involved in all aspects of design and pre-opening schedules and include their relevant
experience.
4. Food Service Provider Prior Experience – Describe the Food Service Provider’s
previous relevant project experience for food court operations. A description of at
least three similar projects to the one projected at Pierce College should include
date, location, size, unique features, etc. Please describe any past food service
experience serving college, universities, schools, and or institutions. If you have not
participated in an educational environment but meet the award criteria, please
provide a description of your previous activities.
5. Proof of Operation – The Food Service Provider must present proof of operation
showing location, address, phone number, and manager’s name of at least three (3)
sites which are currently owned, managed, and operated by the organization.
Include gross yearly sales for each of the sites to demonstrate capacity and to meet
award criteria.
6. Please provide a brief paragraph as to why you wish to manage and operate a food
service facility for Pierce College?
20
Food Provider Questionnaire - PART 2
(FOOD RESOURCE EXPERIENCE)
The following information is required to determine if the Food Service Provider has the
managerial, and food services capabilities as well as resources to operate the Food Court.
Proposers shall provide a written response to all required Proposer's Information. In the
event that the question is not applicable please indicate “Not Applicable.” Questions may be
answered with the word “yes” or “no.”
The Proposer's information should provide a straightforward, concise description of that
which is required. Emphasis should be on completeness and clarity of content. Omission,
inaccuracy or misstatements may be sufficient cause for rejection of the proposal. Please
attach additional sheets to as necessary and reference the question number.
Please answer the following list of questions which are applicable to your operation.
1. Describe your plans to transform the Food Court into an exciding environment which
will be conducive to servicing student’s needs. Explain the types of food venues you
will consider installing with the Food Court which will enhance the eating experience.
Describe your plan to maintain a viable environment to maintain services and
operation of the facility.
2. Provide an overview of your plan to adequately staff the food service venues of the
project. Include all management positions, administrative support positions and
non-management positions for all operations. Do you propose to hire Pierce College
students as part of your hiring program?
3. Describe the plans for employee training programs and your policies and procedures
for, orientation, food handling, preparation, and presentation, sanitation, safety,
nutrition, customer service needs, equipment use/abuse diversity and sensitivity
training.
4. Describe your vision for food service operations on the campus during the next five
years and detail your plan for active partnering to make the food services on the
campus compatible with the overall College needs. Include your ideas for keeping
operations new, exciting and revenue producing for the life of the contract.
5. Describe your plan to follow environmental conscious programs and indicate how you
will maintain standards to support recycling programs on the campus?
6. Do you propose to sell food products within the referenced areas as shown in Exhibit
“C” using mobile food truck systems? If so describe how this will be accomplished,
what foods you will be selling, how you shall maintain the surrounding areas to be
clean, and your procedure to maintain compliance with City/County Health codes.
21
Table of Exhibits
Exhibit A
Evaluation Criteria–Table
Exhibit B
Important Dates
Exhibit C
Property map of the College showing possible locations for alternate food
service sites
Exhibit D
Layout of the Food Court Site
22
Exhibit A
EVALUATION CRITERIA –Table
Maximum points are indicated in parentheses below,
SOQ = Statement of Qualifications
Phase 1
Ranking
Does the Statement of Qualifications (SOQ) present a conceptual plan
(including a schematic lay out of the dining service plan, alternate catering,
cart / truck service site concepts etc.), marketing plan, suggested menu with
item prices, which supports the College’s objective in providing quality food
service to its campus at a fair market price while completely responding to all
aspects of the RFP? Does the schematic plan include information as to how the
Proposer will close off spaces and or maintain unused spaces with the Food
Court areas?
10
Does the Proposer have at least one (1) year of experience in operation or
management of a food service operation which exceeds $100,000.00 total
yearly gross receipts in a College, or university environment, or have operated
a food service operation for at least three (3) years in which total yearly gross
sales exceeded $ 400,000.00 (References provided should support this
information.)
20
Does the SOQ indicate a proposed ground lease rate schedule based on
percentage gross sales, 2 points will be awarded for each (1) of one
percentage of gross sales over six (6) percent minimal rate.
20
Does the SOQ reveal that the Food Service Provider has a strong management
program in place and able to manage changing priorities and resources along
with a viable business plan which demonstrates that the business can maintain
financially sound, stable, and profitable venture for the operator while making
rental payments on time and without compromising service and quality of
products being sold. This includes maintaining a positive work place
environment, and interactions with customers.
50
Total Points
100
23
Exhibit B
Important Dates
Proposals due at the College June 13, 2016
Board of Trustee Action August 10, 2016
Signing of Lease Documents August 17 2016
Year Open for Operation August 29 2016
24
Exhibit C
= indicates locations
Property map of the College showing possible locations for mobile food truck sites on the
campus
A
B
E
Area indicated within the dashed lines
reveals pedestrian mall adjacencies which shall be under the
terms and conditions of this lease
25
Exhibit D
Layout of the Food Court Site which will be located at the Library Learning Crossroads Building
Exterior Dining Areas
26
Detailed View of Food Court Area with Fixtures and Equipment