REQUEST FOR QUALIFICATIONS AND PROPOSALS – … · request for qualifications and proposals – cafeteria services for saddleback college, outh orange county cs ommunity college

REQUEST FOR QUALIFICATIONS AND PROPOSALS – CAFETERIA SERVICES FOR SADDLEBACK COLLEGE, SOUTH ORANGE COUNTY COMMUNITY COLLEGE DISTRICT

South Orange County Community College District (SOCCCD) is inviting submittals from qualified firms, partnerships, corporations, associations, or professional organizations to provide Cafeteria Services at Saddleback College over the next five years.

If you would like to submit a response to this Request for Qualifications and Proposals, please send seven (7) hard copies and one (1) electronic copy of requested materials to:

South Orange County Community College District Facilities Planning & Purchasing Health Sciences Building 28000 Marguerite Parkway Mission Viejo, CA 92692 Attn: Brandye K. D’Lena

Questions regarding this RFQ&P may be directed to Brandye K. D’Lena via email at [email protected].

The District may modify the RFQ&P prior to the deadline for submittals by issuance of an electronic addendum on the district bid website at www.socccd.edu.

All responses must be received by mail, recognized carrier or hand delivered by

November 18, 2014, 2:00 P.M.

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South Orange County Community College District Bid No. 2027 RFQ & P Cafeteria Services October 14, 2014

INTRODUCTION

South Orange County Community College District desires to contract with a reputable food service management company to operate a successful food service program at Saddleback College: an innovative college campus whose vision is “to be the first choice of students who seek a dynamic, innovative, and student-centered postsecondary education”. SOCCCD would like to engage a food service company that embraces the understanding that the cafeteria and food services play a vital role in the retention of students, and, by providing an inviting and welcoming atmosphere, promotes student success. This vendor must recognize opportunities not only for traditional foods but for more healthy options for students and faculty including low-fat, cholesterol-free options, daily fresh fruits and vegetables, a la carte items, beverage service, as well as vending machine items. We support environmentally sustainable food systems as a way of contributing to the quality of life in the communities we serve. SOCCCD desires a vendor who can deliver a substantial variety of high-quality, sustainably produced and procured foods on a daily basis while embracing an environment that supports strong customer satisfaction.

The District is requesting qualification statements and proposals from consultants with a proven track record. The evaluation timeframe is expected to be two months with a February 2015 Board of Trustees recommendation. Selection will result in an Agreement with one firm expected to provide comprehensive services to the District on an as needed basis over the next five years.

The successful candidates will be required to execute a formal agreement with the DISTRICT.

It is the intent of this Request for Qualifications and Proposals (RFQ&P) to establish the specifications, terms and conditions governing the selection process.

BACKGROUND AND VISION STATEMENT

The District consists of two colleges and a developing campus: Saddleback College, Irvine Valley College and the Advanced Technology and Education Park (ATEP).

Saddleback College is one of two community colleges in the South Orange County Community College District. Saddleback College is located in the rapidly growing community of Mission Viejo and serves the educational needs of students in the Dana Point, El Toro, Laguna Beach, Laguna Hills, Laguna Niguel, Mission Viejo, San Clemente, San Juan Capistrano and Santa Margarita areas and has a current student enrollment of approximately 28,000 students. The District estimates that the total student enrollment at Saddleback College will reach 35,000 students by the year 2015.

The business potential for food services on the Saddleback College campus is high, yet the college’s food services have underperformed expectations in recent years. While coffee cart services across three on-campus locations generates approximately $180,000 per year in revenue, other food services are largely underutilized; in the past two years, all dining services including cafeteria, on-campus catering, and snack vending machines have generated a little over $450,000 per year in revenue. While satisfaction as measured in a recent student satisfaction survey is noted as satisfactory (see Exhibit D), too few

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South Orange County Community College District Bid No. 2027 RFQ & P Cafeteria Services October 14, 2014 students and staff utilize food services on campus and the college’s Food and Beverage Committee has determined a desire to improve services to an exceptional level.

In Spring 2014, an honors business class and a culinary arts class at the college co-developed and co-presented the Saddleback Café plan as an entry in a social entrepreneurship competition sponsored by the college. While some aspects of the Saddleback Café plan may not be feasible and others may be implemented in stages over a period of several years, it inspired the development of this RFP and is appended to this RFP as Exhibit E. Respondents are encouraged to respond to this proposal with expertise, and creativity with a proposal to collaborate with the colleges administrative services to provide high quality food to the students, staff and community, with the college’s instructional programs to provide support work-based learning opportunities for college students in various disciplines, and provide support (e.g. low and no cost meals) for needy students.

SUBMITTAL INFORMATION AND SUBMITTAL SCHEDULE

All submittals shall be in the form and formatted as specified in this RFQ&P. Submittals which do not include all of the elements as specified, or which deviate from the proposed format and content as specified, may be deemed “non-responsive” by the evaluation committee and eliminated from further consideration.

Time is of the essence. Submitting Firms will be expected to adhere to the required dates and times.

Submittal questions must be in writing and be directed to Brandye D’Lena via email at [email protected] with the subject line indicating “Question(s) for Cafeteria Services RFQ & P”. If questions are submitted after the deadline, they will not be answered and firms must provide a submittal using the information in the RFQ & P and any addenda provided.

Request for Qualification & Proposals Submittal Schedule

RFQ - 1st Advertisement October 15, 2014

RFQ - 2nd Advertisement October 22, 2014

Pre-Proposal Meeting @ 1:30 PM October 23, 2014

Deadline for written questions November 3, 2014

Last addendum November 6, 2014

Deadline for RFQ & P Submittal November 18, 2014

Interviews December 12, 2014

Contract Negotiation Begins December 16, 2014

Finalize Contract January 7, 2015

Debriefing Meetings January 9, 2014

Board Approval February 16, 2015

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South Orange County Community College District Bid No. 2027 RFQ & P Cafeteria Services October 14, 2014 Announcement of Selected Firms February 17, 2015

The Pre-proposal meeting will include a tour of the existing facilities immediately following the gathering which will be held in HS 357.

During the review of the submittals, SOCCCD will not report apparent errors or request submittal clarification. Submittals will be interpreted as presented. Firms are responsible to proof documents to avoid errors.

The delivery package must be clearly marked with the RFQ & P title, Firm’s name and address, contact name, email and phone number.

Submittals may be withdrawn at any time before the deadline by written request of person signing the Certification.

Late submittals will be returned to the firm without evaluation and firm will not qualify for consideration. It is the firm’s responsibility to ensure submittals are received on or before the deadline and at the identified location. A postmark will not be accepted as meeting the delivery requirement. Third party carriers are routed through the warehouse and may experience delay from carriers stated delivery timeframe. Hand delivery should include time allowances for limited parking, the possibility of elevator failure (third floor delivery) or other potential obstacles to reaching the delivery location in a timely manner.

SCOPE OF WORK

Services: The Cafeteria services shall include the following:

Overview

The District is considering entering into a one year agreement with four one-year options to renew (Note: This term complies with public contract code. College may want to write the options as the vendors, i.e. One year agreement with vendor option for four one-year renewals or some other combination, One year agreement with vendor option for two one year renewals and college option for two one year renewals, etc.) relating to exclusive sale of food services at the Saddleback College campus located on 28000 Marguerite Parkway, Mission Viejo, California 92692.

Under the scope of this agreement the Vendor will provide and operate, at their expense, food services as described in the attached agreement.

The intention of the College is that the food service operation will:

• Improve student retention

• Provide an environment which enhances student success

• Compliment and encourage on-campus activities

• Be distinguished by very high satisfaction of students, faculty, staff and guests

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• Increase the volume of food service business on campus.

• Provide options for evening and weekend students, faculty, staff and visitors.

• Provide convenient grab-and-go options that meet busy and varied schedules

• Provide meal plans that offer traditional food choices as well as low fat, low cholesterol, gluten-free and vegan choices dining to students and faculty

• Provide hot entrée choices and daily soups

• Provide catering that satisfies both student organizations as well as the needs of the college, president and the DISTRICT chancellor.

• Focus on sustainability, healthy, and/or organic meal options.

Menus

The successful food services Vendor shall be awarded a contract to manage the College's cafeteria, and shall produce, prepare and sell in a prompt, courteous and efficient manner a variety of quality healthy food, beverages and frozen confections. The Vendor shall, in consultation with the District, prepare, post and distribute daily/weekly menus (including email distribution) for the food services program. Healthy/nutritional-oriented foods such as soups, salads, desserts and drinks must be included in the menu.

Vendor shall include in the menu offerings a variety of quality foods. Such offerings will be in celebration of and in accordance with the ethnic composition of the Campus’ student population.

Daily menus shown in one month increments shall be submitted to the College via the Cafeteria website. Reasonable requests by the District regarding menu content shall be met.

The food services Vendor shall be required to use products exclusive to the designated beverage supplier in all fountain operations and a designated percentage of the shelf space. Other drinks such as tea, coffee, milk, health drinks, fruit juices, etc. that are not in direct competition with the product of the designated beverage supplier shall be allowed for sale by the food Vendor.

Catering

Unless otherwise agreed, food services Vendor will be given first priority for food services for all functions such as banquets, parties, conferences or other special events sponsored by Saddleback College (SC) or the Saddleback College Associated Student Government (ASG). Charges for such services shall be based on the direct cost of raw food, supplies and labor required, plus management, overhead, or other indirect costs. SC and ASG reserve the right to purchase catering services from other sources if it is determined that the Vendor cannot provide the variety and quality of services required at a reasonable and competitive price.

Occasionally, the Saddleback College Foundation will provide chinaware and silverware for use during VIP events.

Sustainability

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South Orange County Community College District Bid No. 2027 RFQ & P Cafeteria Services October 14, 2014 The District anticipates that the Vendor will provide daily food services utilizing disposable cups, plates, and utensils, Styrofoam is explicitly excluded. All required disposable items shall be provided by the Vendor. The Vendor may choose to use disposable or permanent serving trays at their discretion. If the Vendor chooses to exercise permanent trays, they shall be provided at no cost to the District.

All vendors are required to answer how they intend to address sustainability issues in food service for maximum environmental, social and economic impact. Sustainability issues may include: Support and procure food products that meet sustainable standards (i.e. the Food Alliance): pesticide use is reduced, soil and water are used conservatively, wildlife conservation measures are taken, livestock are cared for, safe and fair working conditions, etc.

• Utilization of safe and green cleaning products

• Use of recyclable materials in paper products, plates, cups, etc.

• Waste stream reduction--no use of Styrofoam products

• Recognize and use local producers and suppliers

Additionally, each vendor must be able to address:

• Maintaining a variety of vegetarian options daily

• Incorporate healthy options including low-fat, low cholesterol food choices

• Providing daily options of fresh fruits and vegetables

• Providing daily soup and hot entree selections

• Display, promote, and label nutritious foods in appealing ways

• Support and procure food products that meet sustainable standards (i.e. the Food Alliance): pesticide use is reduced, soil and water are used conservatively, wildlife conservation measures are taken, livestock are cared for, safe and fair working conditions, etc.

• Use of recyclable materials in paper products, plates, cups, etc.

• Waste stream reduction--no use of Styrofoam products

• Recognize and use local producers and suppliers

• Working with Saddleback College culinary arts program to provide program support to develop locally produced organic menu items.

Learning Lab Environment

The intention of the College is that the food service may work with College instructional areas in the support and development of a Learning Lab environment for various programs as appropriate.

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South Orange County Community College District Bid No. 2027 RFQ & P Cafeteria Services October 14, 2014 The successful food service program may at the request of the Saddleback College culinary arts program develop a plan to share the cafeteria facility for the production support and sale of foods as a Learning Lab Environment to the classes.

Hours of Operation

At a minimum, the College's cafeteria shall be open on all days during the -academic year when classes are in session, including Saturdays from 8:00 a.m. to 2:00 p.m. and closed on Sundays.

NOTE: Classes are normally conducted from 7:00 a.m. - 9:00 p.m. Monday through Thursday and 7:00 a.m. - 2:00 p.m. on Fridays. The college also offers Saturday classes and they are increasing in number. A copy of the current year's academic calendar (see Exhibit A) is provided for your information.

The regular days and hours of operation in the food service areas shall be as mutually agreed upon between the College and Vendor and shall be posted at designated locations. Days of service shall be governed by Saddleback College's academic calendar, see Attachment B & B1, and approved by the college each academic year.

Cafeteria hours must be concurrent with staffing hours. When students are not in attendance, a limited menu may be negotiated.

Vendor Furnished Equipment and Fixtures

The Cafeteria food preparation, display, and service areas will not be fully equipped with necessary kitchen equipment, display and serving fixtures that may be required by Vendor.

A. The food services Vendor shall, as a part of the Proposal, furnish all required food preparation equipment, food storage equipment, and food display and servicing equipment that is not provided as a part of the Agreement but that is required for the successful implementation and operation of the College's Food Services Program as offered by Vendor. See attached list (Exhibit _) of equipment that will be provided to the Vendor as a part of the Food Services Operation Agreement in existing condition.

1. Vendor shall provide new or nearly new equipment as described in the Agreement.

2. All items shall be installed at the expense of food services Vendor with the exception of utilities which shall be brought to the general area by the District if required.

3. Installation must be coordinated with Saddleback Facilities Department.

B. The food services Vendor shall furnish, at no cost to the DISTRICT, all minor food preparation and service equipment and utensils, including, but not limited to, pots, pans, mixing bowls, knives, spatulas, etc. that will be required in the operation of the Food Services Program. The Vendor shall retain ownership of all equipment and utensils furnished as part of this Agreement unless Vendor shows items as a gift to the DISTRICT.

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South Orange County Community College District Bid No. 2027 RFQ & P Cafeteria Services October 14, 2014 C. Vendor shall provide a detailed description of capital investment to remodel or upgrade the

cafeteria specifying which equipment will remain the property of the DISTRICT under proposed conditions.

Compensation to the District

The Vendor(s) shall pay Saddleback College or other college funds as directed by the DISTRICT, a monthly commission payment that is a percentage of gross sales. Vendors shall also guarantee a minimum annual commission that does not relate to annual sales. The monthly commission percentage and the minimum annual guaranteed commission may be negotiated at different percentages or amounts for each year of the contract period.

Promotional funds and marketing agreement will be provided as determined during the contract negotiations. Bidders shall indicate in their bids any other contribution that they are offering, including, but not limited to: initial capital investment, advanced commission payments, promotional funds, incentives, donations, etc. In an effort to create more traffic to the cafeteria and the satellite coffee carts, a percentage discount shall be offered to ASB cardholders. Bidders shall indicate in their bids what percentage discount they are offering.

Terms of Agreement

The proposed terms of the agreements are specified in the attached agreements. The Agreement is expected to begin on or before July 1, 2015.

The final version of the Agreement shall include any additional elements offered by the Vendor in the proposal and accepted by the District, as well as exhibits as mutually agreed upon.

INSTRUCTIONS FOR SUBMITTING QUALIFICATIONS AND PROPOSALS

Firms shall submit seven hard copies and one electronic copy. Hard copies shall be formatted on standard 8 ½ x 11 white paper with each page clearly numbered on the bottom. Each section, 1 – 12 listed below, shall be tabbed. The original copy shall be marked “Original” and must be wet signed by person authorized to bind the firm.

“Qualifying firms must not be on the federal list of current companies or individuals that have been declared ineligible to receive Federal contracts due to a violation of Executive Order 11246, as amended; Section 503 of the Rehabilitation Act of 1973, as amended 29 U.S.C. Section 793; and/or the Vietnam Era Veterans' Readjustment Assistance Act of 1974, as amended, 38 U.S.C. Section 4212”.

All submittals shall be in the form and formatted as specified in this RFQ. Submittals which do not include all of the elements as specified, or which deviate from the proposed format and content as specified, may be deemed “non-responsive” by the evaluation committee and eliminated from further consideration.

Statement of Qualifications and Proposals should minimally include the following information:

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1. Cover Letter. A maximum one-page, dated Introductory Letter must be submitted including the date, legal name of the respondent, address, telephone and fax numbers, and the name, title, and signature of the person(s) authorized to submit the proposal on behalf of the firm.

2. Table of Contents. A Table of Contents of the material contained in the proposal should follow the Cover Letter.

3. Executive Summary. The Executive Summary should contain an outline of your general plan and a brief summary of approach and qualifications to engage in a professional relationship with South Orange County Community College District. (two page maximum)

a. Note: Exhibit C, the Qualification Matrix, should be completed and placed in this section behind the executive summary. This form will be used as part of the review process.

4. Experience. Provide any professional registration, certifications and affiliations for the firm. The Respondent shall provide examples of experience skills that will meet the District’s design needs. Describe your experience with public educational cafeteria services and more particularly community college projects. Include the scope of work performed within the last five years.

a. Sample Projects. Provide sample menus that represent the variety, value, and type of quality for which the proposing Firm would like to be considered. Average student meal price is anticipated in the arena of $6.00. However, proposing Firm may offer products at a higher price point as daily specials. Provide examples if interested in this option. Identify the primary manager and any other associates. Clarify the role played by the proposing Firm: for example, Firm provided cafeteria services, augmented district staff or Firm has identified a project a current employee worked on while with a different firm, etc. Indicate the project scope, whether the implementation schedule was met or a time extension was required. Provide primary reference contact names and phone numbers for each listed project.

b. Video Presentation. Video presentation of services at three different sites, up to five if available. Not more than five minutes total. Phone quality video acceptable.

c. Financial Standing. Provide a current annual report or audited profit and loss statement and the amounts and carriers of both general and professional liability insurance.

d. California Licensed. Evidence that the Firm is legally certified to conduct business in the State of California for the services and Orange County (Health Department) history.

e. Locations. If the Firm utilizes resources from more than one location, indicate locations and how work would be coordinated.

f. Claims. Provide information on any claim issue you may have been involved in during the last five years. The Firm must have an acceptable history of working proactively to avoid litigation. Provide specific information on termination for default, litigation settled or judgments entered within the last five (5) years.

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5. Personnel. This section of the proposal should establish the ability of the firm to satisfactorily perform the required services as demonstrated by its representation of staff availability. Information shall further specifically include:

a. Number of qualified in-house staff who would be assigned directly to the project and number that would be available for support.

b. Identification of any services noted in the Agreement(s) not provided in-house

c. All personnel assigned to District projects, employees, sub-consultants or subcontractors must:

i. Possess the minimum qualification to perform the services provided

ii. Have knowledge and understanding of terms and conditions, major services and activities required to perform services provided

iii. Have the minimum number of years identified in the position description herein of directly related experience

iv. Have not entered into a subcontract with any Firms who are ineligible to perform work on a public works project pursuant to Labor Code 17777.1 or 17777.7

d. Include resumes of proposed personnel, including years of experience in education and more specifically with community colleges. Tie staff participation with referenced projects. Specifically define the role of each person and outline his or her individual experience. Identify any certifications or licenses held (No more than one page per person)

e. Identify any proposed sub-contractors who would likely be assigned to projects. Provide name and professional qualifications of proposed personnel. Identify number of years or projects Firm has been associated with proposed sub-contractors.

f. Firms must provide a statement that all proposed participants will meet or exceed the minimum qualifications specified herein.

g. Cafeteria manager or Chef is generally expected to be onsite for 8 hours each day Monday through Thursday. Provide anticipated schedule for this role.

h. The following are preferred qualifications:

Any bachelor’s degree and two years of professional experience in culinary arts/food technology; or

Any associate degree and six years of professional experience in culinary arts/food technology

6. Scope of Work. The Scope of Work provided describes the expected effort of the consultant; however, the consultant may recommend refinements, suggestions or brief restatements of the scope of work in this section. (Three pages maximum)

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a. Describe the proposer’s vision for the intended services and marketing of same, i.e. connection to proposing Firm’s website informing students of hours of operation, availability of food/menus, specials, special events, interactive ordering system, just in time production options, etc.

b. Describe and list all major equipment items that the VENDOR will provide and install, at no cost to the DISTRICT as part of the Food Services Agreement. Also list in general terms, the minor equipment and service utensils that the VENDOR will furnish at no cost to the DISTRICT.

c. All vendors are required to answer how they intend to address sustainability issues in food service for maximum environmental, social and economic impact.

d. Please describe how you would respond to the RFQ & P requirements. Include in your proposal a description of the types, and retail sales prices, of food items that would be freshly prepared on a daily basis. Include several sample daily menus of regularly offered food items and "specials" that might be offered. Also describe your standards as to the raw foods/materials that you would purchase for preparation (Example: cooking oil). Include a description of the menus and per plate costs of a typical catered luncheon that you might provide with an inexpensive/moderate/ expensive budget.

e. Please describe in detail if you are proposing to make any type of capital investment to remodel or upgrade the cafeteria or to provide new equipment that will remain the property of the DISTRICT. Be advised this is a Division of the State Architect reviewed facility and improvement must meet the rigorous standards set by the state for student occupancy.

f. Please describe in detail, proposing Firms approach to audit of sales and accountability mechanisms.

g. Services that are not specifically included in the RFQ & P may be provided as supplementary information.

7. Services. Define which services anticipated to be provided in-house and those for which you will hire subcontractors. Define the number of years you have worked with each subcontractor, if any, proposed as part of potential project teams. Define your quality control measures. (One page maximum)

8. Additional Data. Provide additional information about the firm as it may relate to this RFQ. Examples include: Indicate ongoing professional education of staff and total number of permanent employees. DVBE, Small business, small disadvantaged business, minority-owned firms, and small women-owned business participation level. Consortia of small businesses, minority-owned firms, and women’s business enterprises are encouraged, and subcontracts with small businesses, minority-owned firms, and women’s business enterprises are also encouraged. (Include as an appendix if desired)

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9. Compensation. Provide information on proposed monthly commission payment and proposed minimum annual commission. The monthly commission percentage and the minimum annual guaranteed commission may be negotiated at different percentages or amounts for each year of the contract period. Provide information on promotional funds and associated marketing agreement. Identify any constraints or assumptions that affect the proposal. Be thorough and specific as this will form the basis of any contract negotiations for services.

5. Client References. This section of the proposal permits firms to demonstrate their ability and competence to satisfactorily perform the required services by using similar services recently completed for other clients but not listed above. Information should be furnished for both the firm and any subcontractors included in the proposal and shall include:

a. Project name, location and description b. Client contact name c. Telephone number d. Email address

This section may also include letters of recommendation or testimonials.

6. Certification. Complete, provide authorized signature, and date the CERTIFICATION - REQUEST FOR QUALIFICATIONS enclosed with this RFQ

Responses to the RFQ & P should be complete and be prepared to provide an insightful, straightforward, and concise overview of the capabilities of your company. Deviation from the defined content, order and format prescribed in this RFQ & P may result a non-responsive evaluation. Submittals received after the due date and time will not be considered or reviewed. The emphasis of your submittal should be on completeness and clarity of content.

The District reserves the right to waive any immaterial deviation in a submittal. The decisions to provide a waiver shall in no way modify or compromise the overall purpose of the submittal, nor excuse the Firm from full compliance with all requirements if awarded an Agreement.

The sample standard agreement (Exhibit B) is not to be included with the Firm’s submittal.

BASIS OF AWARD

The selection for the Cafeteria Services will be a two-stage process.

1. The first phase of the selection will be based on analysis principally focusing on specific experience and qualifications as presented in the submittal to this RFQ & P.

2. The second phase of the evaluation process will involve interviews with firms that have been determined to be most qualified.

Cafeteria Services will be selected on the basis of criteria regarding qualifications, experience, demonstrated competence as well as the best interests of the District as determined by the committee.

The selection committee will provide a recommendation to the Board of Trustees, for one or more firms to provide Cafeteria Services.

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South Orange County Community College District Bid No. 2027 RFQ & P Cafeteria Services October 14, 2014 Note: By virtue of submission, the proposing firm declares that all information provided in the Statement of Qualifications is true and correct.

MISCELLANEOUS

1. General information about SOCCCD may be found at http://www.socccd.edu. Recent projects are listed at the “Bids” tab.

2. All submittals shall remain active and valid for ninety days following closing date for receipt. The District reserves the right to negotiate the scope and cost of any submittal.

3. Selection may be made solely on the basis of the submittal review or the selection committee may deem it necessary to interview applicants as part of the selection process.

4. The proceedings of the selection committee are confidential. Members are not to be contacted by the proposers. All communication between proposers and the District shall be through the contact information provided above for submitting RFQ materials.

5. All materials, except financial information, submitted in response to this RFQ & P shall become the property of SOCCCD and shall be considered a part of Public Record. The District reserves the option to retain or dispose of all submittals whether selected or rejected.

6. Only written changes to the RFQ & P will be valid. Verbal representations will not be binding on either party. Proposers are responsible to monitor the district bid page for addenda information.

7. SOCCCD reserves the right to reject any or all responses to this RFQ & P. Any and all costs incurred in preparing and submitting a response to this RFQ & P is the sole responsibility of the proposer. This request does not constitute an offer of employment or a contract for services.

Specific Inclusions

1. Exhibit A: Certification – Request for Qualifications

2. Exhibit B: Equipment List

3. Exhibit C: Qualification Matrix

4. Exhibit D: Satisfaction Survey

5. Exhibit E: Saddleback Café Plan

Proposals shall be received up to but not later than 2:00 p.m., on the date listed in the schedule.

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http://www.socccd.edu/


RFQ & P - Exhibit A

CERTIFICATION – REQUEST FOR QUALIFICATIONS & PROPOSALS

CERTIFICATION - REQUEST FOR QUALIFICATIONS

The undersigned hereby proposes and agrees to furnish any and all required labor, equipment, material, transportation, insurance, and incidentals necessary to provide quality services pertaining to this solicitation in accordance with the terms and conditions of the RFQ & P; declares that the only persons or parties interested in this submittal as principals are those named herein; that this submittal is made without collusion with any other person, firm or corporation; that the undersigned will contract with SOCCCD to provide these services to the District in the manner prescribed herein.

I certify that I have read the attached Request for Qualifications and Proposals – Cafeteria Services and the instructions for submitting an RFQ & P. I further certify that I am authorized to bind the Firm noted in this submittal contractually, know that I must provide seven hard copies and one electronic copy of the Firm’s submittal in response to this request and that I am authorized to commit the Firm to the submittal.

I acknowledge the following addenda(s) ___________________

Signature Typed or Printed Name

Title Phone

Address Email

Provide Seal here, if Corporation

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RFQ & P - Exhibit B

SAMPLE: EQUIPMENT LIST

College Owned

• Three stainless steel tables located in kitchen• Two beige tables located in the server• Pretzel Warmer• Two snack racks• Soup server• Bev Air glass one door cooler• Numerous steam table pans• Numerous big pots and pans• Knife holder• Numerous small wares• Menu signs• Cafeteria trays• Two cup dispensers• Four Carts• Lays Chips racks• Stoves• Walk in Refrigerator• Freezer• Stainless Steel Sink(s)• Prep stations• Tables/Chairs• Ice Machine• Moveable Ice/drink containers (green -3)

Vendor Owned

• Other small wares• All big pots & pans• Outside Refrigerator• Inside Refrigerator• Coffee/ drink machines – vendors• Menu signs• Food Vending machines• Coffee Cart

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RFQ & P - Exhibit C CAFETERIA SERVICES – QUALIFICATION MATRIX

Firm Location

Proposing firm to complete highlighted cells only

NOTE: Firm to validate quantities listed on this sheet with supporting documentation in appropriate proposal tab sections.

TAB Description 1 Cover Letter - Professional/Format/Signed 2 Table of Contents - Correct & professional 3 Executive Summary - professional - coherent - relevant - concise 4 Experience

Years in business (min 3) Similar Cafeteria Services Primary Manager Service Duration Project 1 Project 2 Project 3 Project 4 May add separate page of information if warranted Video Presentation Financial standing California Licensed and OC Health Department History Locations Claims

5 Personnel Staffing availability and support Resumes

6 Scope of Work Demonstrated understanding of desired services Equipment provisions Sustainability Capital Investment

7 Services - Philosophy Quality Control - Process, etc.

8 Additional Data About Company On-going education, DVBE, Women Owned, Minority Owned etc., Internships, Other

9 Compensation Plan Commissions Promotional Funds

10 Client References/Recommendations Additional references, written recommendations, testimonials Phone interview results

11 Certification signed w/ correct # of addenda noted

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12/12/2013 Class Climate evaluation Page 1

ASG Leadership

Saddleback College Cafeteria Student Survey - 2013 () No. of responses = 1059

Survey Results

Legend

Question text Right poleLeft pole n=Amountav.=Meanmd=Mediandev.=Std. Dev.ab.=Abstention

25%

1

0%

2

50%

3

0%

4

25%

5

Relative Frequencies of answers Std. Dev. Mean Median Quantile

Scale Histogram

QuestionsQuestionsQuestionsQuestions

What time of the day are you being surveyed?

n=1042Morning (Before Noon) 49.4%

Afternoon 33.8%

Evening (After 5pm) 16.8%

CafeteriaCafeteriaCafeteriaCafeteria

Do you use the Cafeteria services?

n=1044Yes 56%

No 44%

If you responded "Yes" to the above question, how often do you use the Cafeteria services each week?

n=585Less than 1 37.4%

1-3 50.4%

4-7 6.8%

8-10 3.2%

More than 11 2.1%

What do you primarilyprimarilyprimarilyprimarily use the Cafeteria for?

n=686Purchase food 32.5%

Purchase Beverages 14.7%

Purchase Food and Beverages 42.6%

Dining Room Use Only 10.2%

Do you use the Cafeteria dining area?

n=1014Yes 43.1%

No 56.9%

RFQ & P - Exhibit D


If you responded "Yes" to the above question, how often do you use the Cafeteria dining area each week?

n=457Less than 1 44.4%

1-3 44%

4-7 6.8%

8-10 3.5%

More than 11 1.3%

The qualityqualityqualityquality of the Cafeteria service. Very PoorExcellent n=776av.=2.5md=2dev.=1

13.9%

1

42.1%

2

33%

3

5.7%

4

5.3%

5

The qualityqualityqualityquality of the food. Very PoorExcellent n=769av.=3md=3dev.=1

5.5%

1

25.6%

2

44.1%

3

16.5%

4

8.3%

5

The varietyvarietyvarietyvariety of healthy food selections. Very PoorExcellent n=763av.=3md=3dev.=1.1

6.3%

1

25%

2

38.9%

3

18.1%

4

11.7%

5

The varietyvarietyvarietyvariety of food and beverage selections. Very PoorExcellent n=768av.=2.5md=2dev.=1

13.5%

1

37.6%

2

35.5%

3

8.2%

4

5.1%

5

The valuevaluevaluevalue of the Cafeteria's food and beverageofferings.

Very PoorExcellent n=753av.=3md=3dev.=1

6.4%

1

26%

2

40.2%

3

18.1%

4

9.3%

5

The Cafeteria's hours of operation. Very PoorExcellent n=752av.=2.3md=2dev.=0.9

16.6%

1

44.5%

2

31.5%

3

3.9%

4

3.5%

5

RFQ & P - Exhibit D


Histogram for scaled questions

The qualityqualityqualityquality of the Cafeteria service.

14%

42%33%

Very PoorExcellent

av. = 2.5

dev. = 1

n = 77625%

50%

75%

100%

The qualityqualityqualityquality of the food.

26%

44%

17%8%

Very PoorExcellent

av. = 3

dev. = 1

n = 76925%

50%

75%

100%

The varietyvarietyvarietyvariety of healthy food selections.

25%

39%

18%12%

Very PoorExcellent

av. = 3

dev. = 1.1

n = 76325%

50%

75%

100%

The varietyvarietyvarietyvariety of food and beverage selections.

14%

38% 36%

8%

Very PoorExcellent

av. = 2.5

dev. = 1

n = 76825%

50%

75%

100%

The valuevaluevaluevalue of the Cafeteria's food and beverageofferings.

26%

40%

18%9%

Very PoorExcellent

av. = 3

dev. = 1

n = 75325%

50%

75%

100%

The Cafeteria's hours of operation.

17%

45%

32%

Very PoorExcellent

av. = 2.3

dev. = 0.9

n = 75225%

50%

75%

100%

RFQ & P - Exhibit D


ProfileSubunit: Student ServicesName of the instructor: ASG LeadershipName of the course:(Name of the survey)

Saddleback College Cafeteria and Smoking Student Survey - 2013

The qualityqualityqualityquality of the Cafeteria service. Excellent Very Poor n=776av.=2.5

The qualityqualityqualityquality of the food. Excellent Very Poor n=769av.=3

The varietyvarietyvarietyvariety of healthy food selections. Excellent Very Poor n=763av.=3

The varietyvarietyvarietyvariety of food and beverage selections. Excellent Very Poor n=768av.=2.5

The valuevaluevaluevalue of the Cafeteria's food and beverage offerings. Excellent Very Poor n=753av.=3

The Cafeteria's hours of operation. Excellent Very Poor n=752av.=2.3

RFQ & P - Exhibit D

BUSINESS PLAN

Saddleback Cafe

A Joint Presentation by:

Business

BUS 1- Honors

&

Culinary Arts

FN 173

April 22, 2014

RFQ & P - Exhibit E

1

Saddleback Café

The Saddleback College Culinary Arts Program, in partnership with a private business concern, will open and operate the Saddleback Café. This enterprise will be the first step in our plan to develop a nationally recognized CULINARY INSTITUTE that will serve one of the most dynamic hospitality industries in the world. The geographical location of Saddleback College lends itself to becoming a leader as a vibrant institutional program that will serve our students and communities for many years to come. The income generated from the operation of the Saddleback Café will serve three distinct social needs:

1. The creation of a scholarship program and a job placement pathway for Culinary Arts Students

2. A low-cost, no-cost, subsidized or free food and meal program for Saddleback’s most needy students, including our veteran student population. It is well known that the lack of "break pay" and the high likelihood that many are married with families, combined with the employment and disability issues, and their sacrifice for our nation, make student veterans a group that is most deserving of discounted meals on campus.

3. A health and wellness initiative for our entire campus community that will directly promote and support student success.

1. EXECUTIVE SUMMARY

The Saddleback Cafe presents a major opportunity in terms of improving student life, student education, and serving our most needy student populations with no cost, low cost and subsidized food and meals.

Saddleback Café will be a hub for local campus community involvement and will provide Culinary Arts students the chance to gain vital hands-on production experience. The numerous benefits to our students include beginning and continuing their professional careers at Saddleback College as well as creation of opportunity for cross-discipline collaboration among the divisions throughout our campus.

Saddleback Café will generate sufficient revenue to provide scholarships for our qualified Culinary Arts students.

The financial needs of our veteran student population are well known and un-met. Saddleback Café will generate sufficient revenue to create a no cost, low

RFQ & P - Exhibit E

cost and subsidized or free food and meal program here at Saddleback College.

The hospitality employment sector in Orange County is vast. We enjoy excellent partnerships with the region’s major hospitality service providers. It is our plan to expand and develop these relationships to create a job training and employment pipeline from Saddleback College to the job market by way of on-the-job training, internships and placement services through the Saddleback College Culinary Arts Program.

Saddleback Café also creates an extraordinary opportunity for cross-discipline participation from several sources here on campus. The Horticulture Department is eager to partner with the Saddleback Café to provide freshly grown organic produce, herbs, plants and flowers. Additionally, Fine Arts, Interior Design, Architecture, Business, Accounting, Entrepreneurship and Economic and Workforce Development will also play a significant role in the operations of Saddleback Café.

The health and wellness of the students, faculty and staff has a major impact on student success. Presently the cafeteria, Saddleback’s only dining option, does not provide favorable or healthful food to students, faculty or staff. The current management is not supporting the local community or student life. There is no connection whatsoever to the success of Saddleback students in any form. Further, it is not partnered with any institutionalized entity or department within Saddleback College. There is no impetus for improvement of the facility, no investment in the college and is negatively perceived by the vast majority of people on this campus.

Nearly every other college in our area offering a Culinary Arts program provides its students with the opportunity for hands-on production experience as part of their educational plan. Saddleback College does not currently have this capability. Prospective students who may be considering entering a Culinary Arts program would be deterred from selecting Saddleback College as his or her first choice for a degree in Culinary Arts. There is currently no opportunity for real world experience, hands-on training or a job placement pipeline to lure the best and most successful candidates to our campus. The Saddleback Café will be a catalyst for student success.

Since Saddleback College is in the hub of the culinary arts and hospitality employment sector, such training and experience is a critical component of our

RFQ & P - Exhibit E

student success and workforce development initiatives. South Orange County is home to numerous major employers including The Ritz Carlton, St. Regis, Montage, Surf & Sand, Pelican Hill, Disney, Sapphire LLC and hundreds of smaller businesses that are world class destinations with renowned chefs and other hospitality service providers. Saddleback College would benefit immensely from a formal, institutionalized program to exploit the opportunity for a job training and placement program that will attract students from across the nation.

The Saddleback Café, in partnership with an outside vendor and in cooperation with the Culinary Arts Department and its students will fill a significant gap within our current program and community. Presently, we have no connection to our own facility. We are not utilizing our resources to promote, achieve and promulgate student success.

Our plan is to partner with a vendor who will collaborate with the Culinary Arts and other departments. Our other participants will include campus groups such as veterans, special needs student populations, students seeking CTE training, certificates, degrees and transfers.

We will also seek collaborative relationships with local farms, and service providers in the area that will work together to improve the overall customer experience within the cafeteria. Saddleback College will become increasingly competitive for prospective students, as well as producing students who will thrive in a professional environment with employable skills after they have successfully completed their studies. The proposed on the job training and internship training program will support the goal of creating an employment pipeline for students who successfully complete our program.

A remodel and redesign of the facility is needed. This plan presents a great opportunity to develop a model of an environmentally sustainable industrial kitchen and student centered dining room. This benchmark restaurant business plan will be inclusive of many different departments on campus including: Horticulture, Business, Accounting, Architecture, Nutrition, Health Sciences, Interior Design, Fine Arts, VETS, DSPS and more.

1.1 Product

The Saddleback Cafe will serve healthful gourmet food and a wide variety of beverages including coffee, tea and fresh juices. We will have a cafe with a fast-casual setting. The well-being and convenience of students, faculty and staff will be a primary

RFQ & P - Exhibit E

consideration in our operations. We plan to offer food delivery for meetings and events on campus. A major component of student success is the health and wellness of our campus community. It is well known that every segment of our campus community would welcome healthful food and beverages which are presently unavailable on campus.

Saddleback Cafe will also cater events for the Student Services Center on campus. The new facility will create opportunities for Saddleback College to host conferences, symposia, summits and other events and gatherings. We hope to showcase a nationally recognized model of student centered operations and world class service and fare. Saddleback Cafe will provide a place for students to learn, gain job skills and training, hands on experience, internships, and confidence in the job market. Our students, faculty and staff will eat, convene, collaborate, socialize, study, meet and be connected to the campus.

1.2 Customers and Target Demographic

1) Students- It is well known that people in general and Saddleback College students in particular desire high quality healthful, nutritious food at a reasonable price. Student convenience is also crucial to student success and retention. The students would thrive with a place to recharge, connect, study, meet, collaborate and rest. Of course, the success of our college is dependent upon the well-being of our most important population, our students. 2) Faculty, Staff, Administrators- The health and well-being of our faculty, staff and administration is greatly impacted by the availability of nutritious, healthful and affordable and conveniently available food. Currently, there are limited or no options for on-campus dining. The connection between a well-served administration to our students’ success is clear. Our campus also desperately needs a multi-purpose space to facilitate large catered meetings and events for faculty and student success oriented events. 3) Community Members- People and businesses within the local community, could utilize the space with catering for events during non-operational hours, generating significant income and additional training opportunities for our Culinary Arts students.

RFQ & P - Exhibit E

What Drives Us

We are driven to meet the needs of our students, staff, faculty, administration and community with an unrivaled job placement and training program for the robust hospitality and food service job sector.

Saddleback Café will be a source of revenue for Culinary Arts scholarships. Saddleback Café will be source of revenue for low-cost, no-cost, subsidized and free food and meals to our most needy student populations including our veteran students.

To provide vital and competitive educational opportunities for Culinary Arts students, who will in turn support the community through their employment using the skills they have acquired in their studies at Saddleback College. Our program will create targeted opportunities for underserved student populations including Veterans and DSPS students. We will partner with outside employers to create a pathway for job placement for these special needs student populations. The Saddleback College Culinary Institute will strive to achieve 100% job placement for our special needs and veteran students. To promote student success with an institutional commitment to create a job training program. Increased degrees, certificates and transfers will be a natural consequence of this plan.

We will establish a wellness based college community that will result in healthful eating options for everyone on campus which, in turn, promotes student success, faculty, staff and administrator job satisfaction and productivity. We will create a communal space for all students, faculty and staff to socialize, nourish, study and connect. Create an engaging inter-disciplinary experience combining Culinary Arts, Horticulture, Interior Design, Architecture, Art, Fine Arts, Health Sciences, Nutrition, Economic and Workforce Development and others. We will have an opportunity to provide low-cost, reduced cost and no cost food services to our veteran and most needy students.

RFQ & P - Exhibit E

2.1 Mission Statement

It is the College's mission to provide access to learning opportunities that promote student success. The addition of a collaborative partnership for a student run restaurant would provide the Culinary Arts students the opportunity to learn in a "real world" culinary production environment and transition to gainful employment with our partners. This experience will better prepare our students to enter into the culinary arts industry and to realize greater success in their career goals. 2.2 Principal Members Saddleback College, SOCCCD and an outside vendor to be identified through the bidding process.

2.3 Legal Structure

Our legal structure will be consistent with SOCCCD policy, procedure and requirements.

3.0 Market Research

The Hospitality and Culinary Arts employment sector is one of the most robust and fastest growing areas in our economy. Between 2013 and 2018, the projected growth of this industry is 10.6% in the Southern California region.

The Saddleback Café will be the first step in creating the opportunity to expand our current Culinary Arts program to a nationally recognized Culinary Institute.

We know that the entire campus community is disapproving of the current operation of the cafeteria. The college community’s needs are currently not being met. The Saddleback Café will meet the current demand for affordable nutritious food and beverage services on campus while facilitating the expansion of the program. We also have full control over the large meeting and conference space associated with the existing cafeteria. The student involvement in the Saddleback Café will be an integral part of the job training and placement goals of the program.

Market research reveals that the Saddleback College Culinary Arts program is far less expensive than other competing private culinary institutes in the region. We have the

RFQ & P - Exhibit E

capability to provide exceptional quality education at a fraction of the cost of our competitors.

3.1 Industry

Food service, education, training and placement.

3.2 Customers

Student body of Saddleback College, Staff, Faculty, Community and Stakeholders.

3.3 Competitors

Off campus food services.

3.4 Competitive Advantage

Our competitive advantage is our location. We will naturally create student, faculty, staff and administration incentive. We will promote the success of this program with our investment by the Saddleback College community in its students and for the entire campus population.

3.5 Regulation

Health and Safety Code, Education Code, SOCCCD policy.

4.1 Product or Service

Food Service, Employment, Training.

4.2 Pricing Structure

Target an $8.00 price point as supported by our research and campus survey.

4.3 Research & Development

Use of similar business models from other institutions. Evaluating infrastructure for training and placement of members of underserved student populations who successfully complete the program. 5. MARKETING & SALES

5.1 Growth Strategy

Our opportunity to serve the campus community is our greatest opportunity for

RFQ & P - Exhibit E

growth. Our informal research reveals that less than 15% of the student population uses the current food service on campus. When the opportunity to purchase healthful gourmet foods at a low price is presented, the volume of food sales will naturally increase. Investment, partnerships, and internships with the Ritz Carlton, St. Regis, Montage, Surf & Sand, Pelican Hill, Sapphire LLC, Disney and other local hospitality industry leaders will result in a solid connection between the college and the community. This partnership will create opportunity for job placement, advancement and capitalization of a currently neglected resource.

5.2 Communication

The Saddleback Café, by its presence on campus and the physical location of the facility will naturally become the centerpiece for campus food service. We will utilize campus advertising, our website, signage, flyers, announcements, the ASG, the college marketing department and social media. 5.4 Promotions: We will promote and market Saddleback Café through the above-described means, social media, Facebook, Instagram, Twitter and others. The following publications and outlets have expressed eagerness to promote and report on the Saddleback Café and its stated purpose of social benefit: M.V. Outlook OC Register Mission Viejo Patch O.C. Weekly O.C. Well Lariat KSBR SBTV 6. FINANCIAL PROJECTIONS

6.1 Profit & Loss

Year 1 Year 2 Year 3

RFQ & P - Exhibit E


Sales $850,000 $1,000,000 $1,200,000

Costs/Goods Sold $272,000 $310,000 $384,000

GROSS PROFIT OPERATING EXPENSES

$578,000 $690,000 $816,000

Salary (Office & Overhead) $121,000 $124,000 $128,000

Payroll (taxes, etc.) $153,000 $180,000 $216,000

Outside Services $3,500 $3,600 $3,700

Supplies (office & operation) $6,000 $6,200 $6,400

Repairs & Maintenance $2,500 $2,500 $2,500

Advertising $2,500 $2,500 $2,500

Car, delivery & travel $4,000 $0 $0

Accounting & legal $1,500 $1,500 $1,500

Rent/ Leasehold Improvement*

Pre-paid Pre-paid Pre-paid

Telephone Pre-paid Pre-paid Pre-paid

Utilities Pre-paid Pre-paid Pre-paid

Insurance $4,000 $4,000 $4,000

Taxes (real estate, etc.) $0 $0 $0

Interest $0 $0 $0

Depreciation *10% depreciation charge toward leasehold improvements

$15,000 $15,000 $15,000

Other expenses $1,500 $1,500 $1,500

TOTAL EXPENSES

$314,500 $340,800 $381,100

NET PROFIT BEFORE TAXES $264,000 $349,200 $434,900

RFQ & P - Exhibit E


Income Taxes $0 $0 $0

NET PROFIT AFTER TAX $264,000 $349,200 $434,900

Owner Draw/Dividends

ADJUSTED TO RETAINED $0 $0 $0

6.2 Cash Flow

Pre-Startup

EST

Year 1 Year 2 Year 3 Total Item EST

Cash on hand $0 $0 $0 $0 $0

CASH RECEIPTS $0 $264,000

Cash Sales $0

Collections from CR Accounts

$0

Loan/Cash Injection $0

TOTAL CASH RECEIPTS

$0 $850,000 $1,000,000 $1,200,000 $0

TOTAL CASH AVAILABLE

$201,000 $0 $0 $0 $0

CASH PAID OUT

Purchases $30,000 $272,000 $310,000 $384,000 $0

Gross Wages $5,000 $153,000 $180,000 $216,000 $0

Outside Services $3,500 $3,600 $3,700 $0

Supplies $5,000 $6,000 $6,200 $6,400 $0

Repairs & Maintenance

$5,000 $2,500 $2,500 $2,500 $0

RFQ & P - Exhibit E

Advertising $2,000 $2,500 $2,500 $2,500 $0

Car, delivery & travel

$4,000 $200 $200 $200 $0

Accounting & legal $1,500 $1,500 $1,500 $1,500 $0

Rent Pre-paid Pre-paid Pre-paid Pre-paid $0

Telephone Pre-paid Pre-paid Pre-paid Pre-paid $0

Utilities Pre-paid Pre-paid Pre-paid Pre-paid $0

Insurance $4,000 $4,000 $4,000 $0

Taxes (real estate, etc.)

$0 $0 $0 $0

Interest $0 $0 $0 $0

Other expenses $1,500 $1,500 $1,500 $0

SUBTOTAL $52,500 $446,700 $512,000 $622,300 $0

Loan principal payment

$0

Capital purchase $150,000 $0

Other startup costs $0 $0

Reserve and/or Escrow

TBD $0

Other withdrawals $0 $0

TOTAL CASH PAID OUT

$0 $0 $0 $0 $0

CASH POSITION $0 $0 $0 $0 $0

6.3 Balance Sheet

Assets Start Date: 1/1/2015 End Date:12/31/2015

RFQ & P - Exhibit E

CURRENT ASSETS

Cash in bank $5,000 $25,000

Accounts Receivable

Inventory $30,000 $30,000

Prepaid Expenses

Other current Assets

TOTAL CURRENT ASSETS $35,000 $55,000

FIXED ASSETS

Machinery & Equipment $125,000 $125,000

Furniture & Fixtures $5,000 $20,000

Leaseholder improvements *Required code upgrades to obtain a Health Department permit for existing Culinary Arts lab. Details available upon request

$87,500 $62,500*

$150,000

Land & Buildings $750,000 $750,000

Other fixed assets $30,000 $30,000

TOTAL FIXED ASSETS (net of depreciation)

$1,060,000 $1,075,000

OTHER ASSETS

Intangibles $0 $0

Deposits $0 $0

Other

TOTAL OTHER ASSETS $0 $0

TOTAL ASSETS $0 $0

RFQ & P - Exhibit E

Liabilities & Equity

CURRENT LIABILITIES

Accounts Payable $15,000 $15,000

Interest Payable $0 $0

Taxes Payable $0 $0

Notes, short term (due in 12 months)

$0 $0

Current part, long-term debt $0 $0

TOTAL CURRENT LIABILITIES $15,000 $15,000

LONG TERM DEBT

Bank loans payable $0 $0

Notes payable to stockholders $0 $0

LESS: short-term portion $0 $0

Other long-term debt $0 $0

TOTAL LONG-TERM DEBT $0 $0

TOTAL LIABILITIES $0 $0

OWNER'S EQUITY

Invested Capital $150,000 $150,000

Retained Earnings

TOTAL OWNERS EQUITY $1,080,000 $1,080,000

TOTAL LIABILITIES & EQUITY $0 $0

RFQ & P - Exhibit E

6.4 Break-Even Analysis

VARIABLE COSTS Fixed Costs ($) Variable Costs (%)

Cost of Goods Sold $272,000 100%

Inventory $30,000 100%

Raw Materials $0 0%

Direct Labor $153,000 0%

FIXED COSTS

Salaries $121,000 0%

Supplies $6,000 50%

Repairs & Maintenance $2,500 0%

Advertising $2,500 0%

Car, delivery & travel $4,000 0%

Rent $0 0%

Telephone $0 0%

Utilities $0 0%

Insurance $0 0%

Taxes $0 0%

Interest $0 0%

Depreciation $15,000 0%

Other Costs $1,500 50%

Principal portion of debt payment

$0 0%

Owners draw $0 0%

Total Fixed Costs $607,500 0%

Total Variable Costs $3,750 0%

BREAKEVEN SALES LEVEL:

$611,250 (72% of sales)

RFQ & P - Exhibit E

Summary of Financial Assumptions are Listed Below:

6.5 Financial Assumptions:

We are operating on assumption of an $8.00 price point with an average customer base of 408 guests per day, for a total daily take of $3,269 per day.

We plan to offer service for a total of 260 days per year which equates to first year sales projection of $850,000.00.

This projected first year assumption does not take into account outside events and sales that could generate other or more income.

Assume no lease payments for the Saddleback Cafe. $150,000 of new capital that has been earmarked for kitchen improvements. Ten year straight line depreciation on new equipment. Start up purchases used for food supplies and consumed in year one of operations. Sales growth based on improved market share of student population. Food costs in the range of 31%. Corporate salaries are for one full time faculty and one full time assistant. Start up costs paid and provided by new leaseholder/partner with the exception of new equipment. Labor costs estimated at 20% of sales. Delivery service vehicle (golf cart style) pur-chased from used market but may be reduced by contributions from friends of the pro-gram, e.g., local restaurant owners. Return on Investment: A payback in 12 months. This plan was prepared, and is hereby submitted collectively by the following student entrepreneurs: Culinary Arts FN 173 Business BUS 1 -Honors

Veronica Anguiano Mason Berger Yeung Au Jacie Cecil Ruth Kong Ping Robert Charles

RFQ & P - Exhibit E

Julia Beck Sean Cheney Dawn Biales Israel Conde Danielle Chotkevys Dylan Digiacomo Kimberly Daniels Mona Esfahani Heather Duester Simon Euskirchen Yuehchun Feng Ameen Ferdousian Christina Fero Wesley Fischer Melissa Fisher Andrew Graffius Carlos Garcia Ryan Hapner Amirhesam Ghanavati Neda Kanani Eneida Gilreath Mook Kwan Carly Guthrie Brearin Land Abigayle Kermode Troy Melander Salih Namik Jose Ortega Sarah Noble Jacob Ostheimer Kristinya Ortega Gabriel Potter William Patton Ryan Simonsen Anne Rolph James Sullivan Robert Ryan Faculty Supervisor, Prof. Emily Quinlan Hilary Smith Bryan Tsai Nikoo Vahdat Faculty Supervisor, Chef Lisa Inlow

RFQ & P - Exhibit E

RFQ & P - Exhibit E

Documents

REQUEST FOR QUALIFICATIONS AND PROPOSALS – … · request for qualifications and proposals – cafeteria services for saddleback college, outh orange county cs ommunity college