los angeles community college districtpshare.piercecollege.edu/admin/ase/ss/admin... · 6/24/2016...

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)



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



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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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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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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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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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

BID PAGES


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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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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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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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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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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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)

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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.

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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

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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

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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


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