addendum no. 1 competitive solicitation number: itn 5707-a...florida state university purchasing...

FLORIDA STATE UNIVERSITY

PURCHASING DEPARTMENT

A1400 UNIVERSITY CENTER

TALLAHASSEE FL 32306-2370

ADDENDUM ACKNOWLEDGMENT FORM

DATE: August 29, 2014

ADDENDUM NO. 1 Competitive Solicitation Number: ITN 5707-A TITLE: John and Mable Ringling Museum of Art Estate Dining and Catering Services INSTRUCTIONS TO RESPONDERS: Attached is additional information pertaining to the Competitive Solicitation. Please read this information carefully and incorporate it into the terms, conditions and specifications submitted with the original solicitation and any prior addendum’s. This cover sheet must be signed by the individual signing the solicitation and returned with this solicitation. CERTIFICATION: This is to certify that I did receive the referenced addendum and have incorporated the terms, conditions, and specifications listed therein into the attached Competitive Solicitation. ___________________________ SIGNED ___________________________ TITLE OF ABOVE

ADDENDUM #1 FSU ITN 5707-A, JOHN AND MABLE RINLING MUSEMUM OF ART DINING AND CATERING SERVICES

1

Q1: What are the hours of operation for each of the 3 retail venues?

A1: Off-season (approximately June through October)

Treviso 11:00 AM - 4:00 PM (lunch service)

4:30 PM – 8:00 PM (dinner service) Thurs. – Sat.

In-season 11:00 AM – 8:00 PM 7-days/week

Banyan Café 11:00 AM – 4:00 PM year-round

Museum Store Café 9:45 AM – 5:30 PM (Thursday till 8 PM) year-round (there are special occasions or events when the Museum Store is open longer hours and we request that the café follow suit.

Q2: What are the operating days of each venue?

A2: 362 days/year; closed New Year’s Day, Thanksgiving Day, and Christmas Day

Q3: Please supply a breakdown of sales by month, all 4 venues including catering?

A3: Attached as Exhibit 1

Q4: Please supply sales by cash & credit card?

A4: Approximately 90 - 95% CC; 5 – 10% cash

Q5: Please supply current commission rates for all venues including catering?

A5: See copy of current contract attached at the end of this addendum as Exhibits 2, 3, 4, 5 and 6. Exhibit 2 – Original 5-year contract; Exhibit 3 – Five-year extension; Exhibit 4 – Addendum 1 for Museum Store (Starbucks) café addition; Exhibit 5 – Addendum 2 Acknowledgement of contractor responsibility for own PCI compliance; Exhibit 6 – Addendum 3 Definition of “Food Cost” in contract, and other small items

Q6: Please supply current retail prices for 3 venues?

A6: Attached as Exhibits 7, 8, and 9; note only summer specials dinner menu available for Treviso at this time

Q7: Please supply a current catering guide and prices?



2

Q8: Please supply the catering projections by current vendor and the sales numbers for any outside catering. What are the balances of sales opportunities in sales volume?

A8: Not available. That information is not required to be shared in our current contract.

Q9: Is the vendor responsible for any pest control, waste removal cost?

A9: See A31

Q10: Who owns POS systems?

A10: Contractor

Q11: Is there any reimbursement back to client for electricity, rental space, etc.?

A11: Not in the current contract

Q12: Is there any unamortized investment we need to account for?

A12: Unsure at this time; negotiable

Q13: We will need a list of vendor owned equipment?

A13: Contractor-owned, unamortized equipment would be negotiable at the end of the current contract. Contractor could choose to take, or ‘sell’ to Owner for unamortized value, according to contract. See A22

Q14: Will FSU supply offices, furniture, data lines?

A14: Owner supplies currently; office for chef and manager in Treviso kitchen; office cubicles for catering staff in Education Building. However, Contractor supplies internet line for venues.

Q15: Does the paper service, require bio degradable?

A15: Not required by owner, current Contractor corporation has requirements; negotiable.

Q16: Has there ever been a survey conducted concerning offering national brands?

A16: No

Q17: Is there an exclusive Coke or Pepsi contract?

A17: No

Q18: Please supply any recent customer service surveys?

A18: Not available. However, some comments are available via TripAdvisor.com


3

Q19: Please provide the list of attendees at Friday’s meeting.


Q20: Please provide seating numbers by venue.

A20: Treviso – 75 inside, downstairs; 24 – 30 (squeezed) upstairs; 80 outside

Banyan – 70 – 80 outside on covered and uncovered patios; 12 inside

Starbucks – 16 – 18

Q21: What are the numbers of current staffing by venue?

A21: Not available; not required by contract.

Q22: Please provide an equipment list of all items that will be available to the winning contractor at the current operations.

A22: Exhibit 12 is a list of the equipment originally installed in the Treviso kitchen; Exhibit 13 is an amortization list of equipment for Treviso, Banyan & Café currently on the contractor’s books; see A13.

Q23: Is the Starbuck’s coffee service a franchise or license agreement; and if so, please provide a copy of the terms of this agreement.

A23: License agreement through Contractor, copy unavailable.

Q24: What is the revenue for the outside catering bar services provided by the existing contractor and where is that reported in the disclosed revenue numbers.

A24: See A3 above.

Q25: On average, how many attendees are there per day at the Ringling?


Q26: On average, how many weddings are at the Ringling Museum and CaDZan on an annual basis?

A26: Approximately 40

Q27: Is the COP license for bar services assignable?

A27: No. License is through ATF; assigned by Owner; would be within contract.


4

Q28: How much revenue is provided to FSU or Ringling by outside catering services and where is that reported in the disclosed revenue numbers?

A28: Revenue sharing agreements for rental events at The Ringling where catering services are provided by outside caterers are not a part of this ITN.

Q29: Will the contractor be responsible for paying for the utilities for the three fixed sites? If so, how will the payment/costs be calculated?

A29: Not currently

Q30: Are there floor plans available for each of the food and banquet facilities that will be serviced by the contractor, including the kitchen?

A30: Floor plans for Treviso and the Starbucks Café are attached as Exhibits 15 and 16; floor plan for Banyan Café is unavailable.

Q31: Are there contracts currently in place for the maintenance of the three dining establishments (the restaurant, café, and coffee bar), i.e., HVAC maintenance, grease traps, pest control, cleaning, water filtration, etc.?

A31: HVAC maintenance, grease traps, pest control, water filtration provided under contract by Owner with the exception of specialty equipment and filtration for Starbucks contract. Day-to-day cleaning and routine deeper cleaning provided by Contractor.

Q32: If there are maintenance contracts in effect, do the current service providers have exclusive agreements in place? If so, when will they expire?

A32: Typical FSU contracts are for fiscal years – July 1 through June 30.

Q33: Is the contractor responsible for procuring contracts for the maintenance of the three dining establishments?

A33: No.

Q34: Is there a maintenance history available for equipment critical to the operation of the kitchens, i.e., refrigerators, stoves, ovens, fryers?

A34: Owner staff has records of maintenance performed on all equipment in the work order system; records can be made available to contractor.

Q35: Are the current purchase agreements with vendors such as Starbucks transferable?

A35: No.


5

Q36: Can the current operational hours for the restaurant now known as Treviso be expanded past 8:00 p.m.?

A36: See A1 and/or copy of current contract; hours are negotiable.

Q37: Please confirm that the Banyan Café and the Museum Café will only be open during the days and times the museum is open to the public? Can the operating hours of these facilities be modified based on demand on any given day?

A37: Confirmed. With prior approval, operating hours can be adjusted, but should not change on a day-to-day basis; see current contract.

Q38: Are there any limitations on the products that may be carried/sold at each of the three current dining establishments, i.e., must Starbucks coffee and/or Pepsi products (or any other specific products) be sold at the establishments or may other vendors be utilized?

A38: See A17 and A23 above; no other product contracts would carry beyond current contract.

Q39: Is there an opportunity to rename the restaurant currently known as Treviso? If so, is there an approval process?

A39: This item may be negotiable. The Ringling Executive Staff has not discussed this to date. Approvals would be obtained from the FSU Divisions of Academic Affairs and Finance & Administration.

Q40: Must advertising be approved by FSU? If so, what is the length of the approval process and who is the final arbiter? Is there an appeal process?

A40: Initially, yes, by The Ringling (not FSU in Tallahassee). Over time, there may be less constant approval required.

Q41: You have identified the events that are hosted by FSU-Ringling on the estate, please provide the estimated attendance numbers for each event.

A41: Ringling UnderGround (RUG—1st Thursdays; 3 in fall and 3 in spring semesters): approximately 250, on average

Courtyard Swing (2nd Thursdays; 3 or 4 in high season): approximately 450, on average

Ringling By the Bay (RBB—3rd Thursdays; Nov. through May): approximately 900, on average

Members’ openings: (3 or 4 per year, based on exhibition schedule) approximately 800, on average


6

Q42: Will the selected contractor become a “Preferred Vendor” for events not hosted by FSU-Ringling, i.e., weddings, corporate events, etc.?

A42: The selected contractor will automatically be on The Ringling’s ‘approved caterers’ list.

Q43: What is the current seating capacity for the restaurant currently known as Treviso, both inside, outside and upstairs?

A43: See A20 above

Q44: Can we see a copy of the current contract?

A44: Attached to this addendum as Exhibit 2, 3, 4, 5, & 6.

Q45: What is the caterer responsible for?

a. Utilities (water, waste, FPL, etc)

b. Equipment repair or replacement

c. Property or state taxes

d. Liquor license

e. Rent on the space

A45: Caterer (Contractor) is responsible for equipment repair or replacement for their own equipment (see A31), Florida Sales Tax and tax on commission, and the liquor license. There is currently no rent of the spaces in the contract.

Q46: What is the expected investment by Caterer?

a. Capital

b. % commission

c. Minimum guaranteed sales or commissions expected?

A46: Negotiable

Q47: Sales commission to FSU-Ringling? Whatever agreed upon percentage includes what? (outside of rent structure)?

A47: See contract attached as Exhibits 2, 3, 4, 5, & 6.


7

Q48: What equipment stays and what equipment will not be available at Treviso, Catering Dept, Banyan Café and the Coffee Shop?

A48: See A22 above; generally most capitalized equipment stays; some may be negotiable with current contractor, based on unamortized value at end of contract.

Q49: Is there a catering sales office on property for onsite caterer?

A49: Owner currently provides 2 cubicles for catering/sales on-site in the Education Building.

Vendor Note:

Please do not forget that the proposals are to be sent to the address located Tallahassee, FL as described in the ITN. Any other location other than the address listed in the ITN will be unacceptable and your proposal will not be considered. Please allow ample to for the courier service to make the delivery.

EXHIBIT 1

Breakdown of Sales by Month in all 4 Venues, including Catering

John and Mable Ringling Museum of Art Dining and Catering ServicesFSU ITN # 5707-A Addendum #1Page 1 of 2

Question #3 - Breakdown of Sales by month, all venues (excluding catering)

Venue July August September October November December

Treviso 84,254$ 72,917$ 57,753$ 86,100$ 121,115$ 135,372$

Banyan 46,557$ 31,252$ 20,370$ 31,142$ 36,772$ 43,742$

Starbucks 16,845$ 12,145$ 11,734$ 13,174$ 13,857$ 16,053$

Total 147,656$ 116,314$ 89,857$ 130,416$ 171,744$ 195,167$

John and Mable Ringling Museum of Art Dining and Catering ServicesFSU ITN # 5707-A Addendum #1Page 2 of 2

Question #3 - Breakdown of Sales by month, all venues (excluding catering)

Venue Venue January February March April May June Total

Treviso 151,942$ 204,678$ 207,654$ 161,106$ 113,104$ 88,882$ 1,484,877$

Banyan 74,477$ 114,374$ 119,376$ 60,447$ 42,176$ 40,565$ 661,250$

Starbucks 21,398$ 21,699$ 24,724$ 16,295$ 12,513$ 12,133$ 192,570$

Total 247,817$ 340,751$ 351,754$ 237,848$ 167,793$ 141,580$ 2,338,697$

EXHIBIT 2

Food Service Management Agreement of 2005

EXHIBIT 3

Food Service Management Agreement Amended and Restated

EXHIBIT 4

Food Service Management Agreement – First Amendment Regarding Equipment, Furnishings and Renovations

EXHIBIT 5

Food Service Management Agreement – Second Amendment Regarding Cardholder Data and Security

EXHIBIT 6

Food Service Management Agreement – Third Amendment Regarding Staff Discounts, Food Cost, Alcoholic Beverage Pricing,

Rental Equipment, Equipment Owned by Operator and Labor & Gratuity

EXHIBIT 7

Current Retail Prices for Treviso Restaurant

EXHIBIT 8

Current Retail Prices for Starbucks Cafe

EXHIBIT 9

Current Retail Prices for Banyan Cafe

Banyan Café :

Hot Dogs- $5.00

Hamburgers-$7.50

Cheeseburgers- $8.00

Assorted Sandwiches- $8.00

Salads- $7.00-$8.00

Corn Dogs-$7.00

Chicken Tenders- $7.00

French Fries- $3.00

Fish & Chips- $8.25

Grilled Cheese- $6.50

Assorted Chips- $1.65

Fountain Soft Drinks- $2.35

Daily Special Prices Vary

EXHIBIT 10

Current Catering Guide and Prices

Ringling Museum of Art 5401 Bay Shore Road, Sarasota, Florida(t ) 941.359.3183 (f ) 941.360.7391 ∙ [email protected]

E V E N T S

All Prices are subject to 20% Service Charge and 7 % Sales Tax.Prices & Products are subject to change without notice.

Standard Bites$9 per person ∙ Select 3 items to be passed for one hour

Meat SelectionsChicken Satay with Peanut SauceAntipasto SkewersSausage Stuffed MushroomBacon Wrapped, Almond Stuffed DatesFranks in a BlanketBLT Cherry Tomatoes

Seafood SelectionsTreviso Radicchio Stuffed with Bay Shrimp SaladCrab RangoonTuna Carpaccio SateConch Fritters

Vegetarian SelectionsMiniature QuicheVegetable Spring RollsFeta and Sundried Tomato in FiloSpinach and Cheese SpanakopitaBruschetta with Tomato and BasilStuffed MushroomsDeviled EggsAsparagus in FiloTomato and Mozzarella on Basil Crackers with Aged Balsamic DrizzleToasted Ravioli with Garlic Pomodoro Dip

Premium Bites$12 per person ∙ Select 3 items to be passed for one hour

Meat Selections Miniature Beef WellingtonChicken Cordon Bleu PuffsBeef Skewer with Teriyaki GlazePeking Duck Wraps with Hoisin Dip

Seafood SelectionsBacon Wrapped ScallopsPetit Crab Cake with Ancho Chili RemouladeSea Bass Tasting Spoons with Mango and GingerOysters RockefellerConch Fritters with a Spicy Mango SalsaDeviled Eggs with Maine LobsterCrab Stuffed MushroomsScallop Ceviche on Cucumber with CaviarCrab and Avocado CupsShrimp Cocktail ShooterTuna Carpaccio SatéSmoked Salmon Crostini with Brie and Roasted PepperShrimp Pad Thai Summer Rolls

Vegetarian SelectionsBruschetta Duo with Treviso Olive Tapanade and Tomato and BasilBaked Brie with Raspberry in Puff PastryGoat Cheese and Roasted Red Pepper SpanikopitaWild Mushroom Tarts


AppetizersPriced per person

Grilled Vegetable Ravioli with a Roasted Garlic Marinara Sauce Topped with $9 Grated Grana Padano Cheese

Half Grilled Artichoke Filled with Olive and Artichoke Salad, $10Capers and Sundried Tomatoes Ciabatta Crusted Shrimp with Penne Pasta, Buttermilk Blue Cheese $12and Chili Limi Aioli Blue Fin Crab Cake BLT with Apple Wood Bacon Remoulade, $12Roma Tomato and Butter Lettuce Chilled Shrimp Cocktail with a Spicy Horseradish Sauce $12 Treviso Antipasto Platter $12 Pepper Crusted Prime Beef Capacio with Arugula, Reggiano Cheese $14and a 25 Year Old Balsamico Pan Seared Jumbo Sea Scallops Served with White Corn, Sweet Butter $16and Pancetta with Ver Jus Emulsion Marinated and Pan Seared Duck Breast with Duck Cracklings, $18Wilted Spinach, Fennel and Blackberry Gastrique Rosemary Garlic Lollipop Lamb Chop Duet with Blackberry Mint Jus $18


DisplaysPriced per person ∙ 25 person minimum Bruschetta Duo Tomato Basil and Kalamata Olive Tapenade; Served with House Made Croustades $5

Vegetable Crudités $6Presentation of Seasonal Crisp Vegetables; Served with Avocado Dip

Domestic Cheese Display $6Chef’s Selection of Domestic Gourmet Cheeses; Served with Fruit Garnish and Cracker Assortment Imported Cheese Display $10Chef’s Selection of Imported Cheeses—Triple Cream Brie, Gruyere, Edam, Fontina, Aged Cheddarand Farm House Blue; Presented with Fruit Garnish, Mixed Nuts, Artisan and Crackers Mediterranean Antipasto Display $18Grilled Vegetables, Roasted Bell Peppers, Marinated Artichokes and Mushrooms; Italian Meatsto Include Soperesatta, Mortadella, Capicola, and Proscuitto; Various Cheeses IncludeReggiano, Provolone, and Fresh Mozzarella; Served with Ciabatta and Garlic Bread SticksFlavored with Olive Oil and Balsamico Baked Brie en Croute (Serves 10 to 15) $35Buttery Brie Cheese Wrapped in a Flaky French pastry and baked with a Lingonberry Filling

Potato Bar $8Choice of: Mashed Potato, Baked Potato or Sweet Potato; Various Toppings include Whipped Butter,Sour Cream, Chives, Shredded Cheddar Cheese,Crumbled Bacon and Sautéed Mushrooms

• Add Grilled Chicken—$3 ∙ Add Grilled Shrimp—$5 ∙ Add Grilled Hangar Steak—$7

Raw Bar Market PriceOysters, Chilled Jumbo Shrimp, Crab Legs; served with Cocktail Sauce and Lemon

Carving Stations Market Price• Mustard Rubbed Pork Tenderloin, Maple Glazed • Herb Stuffed Leg of Lamb, Rosemary Sauce and Mint Jelly• Oven roasted Prime Rib of Beef, Au Jus and Horseradish Sauce• Char Grilled Tenderloin of Beef, Madeira Mushroom Sauce


SaladsPriced per person

Treviso Salad $7Baby Greens, Reggiano Cheese, Tomatoes, Endive and Our House Balsamic Dressing

Caesar Salad $7Tossed Romaine and Radicchio, House Caesar Dressing,Reggiano Cheeseand Garlic Croutons Baby Spinach $7Baby Spinach Leaves Tossed with Marinated Fennel, Candied Bacon, Mandarin Oranges,Walnuts and a Sweet Pepper Vinaigrette Strawberry Spinach Salad $7Baby Spinach, Fresh Strawberries, Mandarin Oranges, Candied Walnutsand Blue Cheese Crumbles with a Balsamic Dressing Caprese Salad $10Florida Tomatoes with Fresh Hearts of Palm, Mozzarella, Organic Field Greens,25 Year Balsamico and Herb Infused Olive Oil Grilled Beet Salad $10Grilled Beets on Lamb Lettuce with Goat Cheese, Yellow Tomatoes and Chive Vinaigrette

SoupsPriced per person ∙ Cup–$5, Bowl–$7

Minestrone GazpachoConch ChowderMushroom and Brie


Plated Dinner EntréesPriced per person ∙ 15 person minimum ∙ Served with choice of starch and vegetable

Poultry Selection Pan Seared Breast of Chicken Saltimbocca with Fresh Sage and Prosciutto and Vermouth Butter $19 Herb Roasted Breast of Chicken Served with a Whole Grain Mustard Sauce $19 Chicken Roulade with Spinach and Boursin, Sauce Supreme $22 Half Roast Semi Boneless Duckling with Grand Marnier Sauce $35

Beef, Pork and Lamb Selections Marinated Hangar Steak, Char Grilled, Grain Mustard Sauce $21Veal Picatta, Capers, Sliced Mushrooms and Lemon Butter $27Roasted Pork Loin, Caramelized Apples $32Rosemary Roasted Pork Loin, Caramelized Shallot Jus $32Grilled New York Strip Steak, Caramelized Shallots, Red Wine Sauce $34 Rosemary Garlic Marinated Rack of Lamb, Mint Jus Sauce $45Pepper Crusted Center Cut Filet Mignon, Madeira Sauce $45

Seafood Selections Mediterranean Mahi Mahi, Olive and Artichoke Relish, Lemon Butter $21 Grilled Atlantic Salmon, Asparagus Ragout, Truffle Vinaigrette $24Treviso Crab Cakes, Applewood Bacon Aioli $27 Citrus Crusted Florida Red Snapper, Ruby Grapefruit Chutney $30 Sea Scallop and Shrimp Brochette, Roasted Red Pepper Salsa $32

Vegetarian Selections Spinach Portobello Pot Pie with Red Pepper Sauce $13 Portobello Wellington $13

Vegan Selections $19 Red Lentil Stew Served with a Grilled Asparagus Bundle, Carrot and Cardamom Jus

Duet Selection $13All entrées can be prepared as a duet. Your catering contact will makethe necessary arrangements.


Sunrise DisplaysPriced per person

The Sunshine $4Assorted Danish, Muffins, Sconesand Whipped Butter New York Style $4

• Assorted Bagels with Cream Cheese, Whipped Butter

• Add Smoked Salmon $5

The Seasonal $4A fresh selection of Season Fruits with Yogurt The Norwegian $11

• Smoked Salmon Display with Lemon Wedges, Capers and Red Onions

• Assorted Bagels with Whipped Cream Cheese and Butter

Midday BuffetsPriced per person ∙ 20 person minimum

Wisconsin Car Express $14• Mixed Greens Salad with Petite Tomatoes,

Cucumbers, Carrots, Herb Croutons and Balsamic Vinaigrette

• Assortment of Sandwiches• Cookies and Brownies

Indian Beach $16Crisp Romaine Salad with Caesar Dressing Accompanied By Grilled Chicken Breast andSteamed Baby Shrimp, Roasted Peppers,Parmesan Cheese, Chopped Eggs andHerb Croutons

Bistro Café $18• Hummus and Pita, Niçoise Salad of

Green Beans, Red Bliss Potatoes, Red Onion, Black Olives and Balsamic Vinaigrette

• Curried Chicken Salad and Tuna Salad• Assorted Cookies

Circus Backyard $20

• Garden Salad, Potato Salad, Coleslaw, Cheesy Corn, Roasted Chicken Breast with Gravy, BBQ Ribs

• Cornbread and Assorted Rolls• Brownies

Tour of Italy $22

• Bruschetta Display, Caesar Salad, Chicken Parmesan, and Baked Ziti

• Garlic Bread• Tiramisu

Brunch BuffetsPriced per person ∙ 20 person minimum

The Mable $12Breakfast Breads, Assorted Quiche,Applewood Smoked Bacon, Roasted Potatoesand Fresh Fruit

Omelet Action Station $15Cheddar Cheese, Ham, Bacon, Peppers,Tomatoes, Mushrooms, Onions, Baby Shrimpand Sausage

The Estate $14Choice of Cheddar and Chive Scrambled Eggsor Brie and Asparagus Scrambled Eggs,Applewood Smoked Bacon, Home Fries,French Toast with Maple Syrup


Dinner Buffets25 person minimum

Salad SelectionsChoice of One

Caesar Salad Tossed Romaine and Radicchio, House Caesar Dressing, Reggiano Cheese and Garlic Croutons

Treviso SaladBaby Greens, Reggiano Cheese, Tomatoes, Endive and Our House Balsamic Dressing

Baby Spinach SaladBaby Spinach Leaves Tossed with Marinated Fennel, Candied Bacon,Mandarin Oranges, Walnuts, and Sweet Pepper Vinaigrette

Starch OptionsBaked Stuffed PotatoDauphinoise PotatoesGarlic Mashed Yukon Gold PotatoesHerb Rice PilafPotato CroquettesPotato RisottoRoasted Red Skin PotatoesWild Rice and Long Grain Blend

Vegetable OptionsSautéed Julienne VegetablesButtered BroccoliGarlic Green Beans with Candied BaconHoney Glazed CarrotsOven Roasted Mixed VegetablesSautéed Snow PeasSteamed AsparagusSweet Corn Succotash

Entrée Selections*Choose One–$28 per person ∙ Choose Two–$33 per person

Herb Roasted Chicken Breast with Pancetta and Sundried Tomato JusPan Seared Breast of Chicken Saltimbocca with Fresh Sageand Prosciutto and Vermouth Butter Roasted Turkey with GravyGrilled Mediterranean Mahi-Mahi with a Mango SalsaHerb Roasted Atlantic Salmon with a Garlic Lemon Cream SauceRoasted Pork Loin with Caramelized ApplesRosemary Roasted Pork Loin with Caramelized Shallot JusHomestyle Meatloaf with Pan GravyBeef StroganoffWild Mushroom Ravioli with Marsala CreamPenne Pasta with Peas, Sausage and Mushrooms

*Includes Chef’s Vegetable Selections

Dessert SelectionChoice of One

New York Style Cheese CakeTiramisuKey Lime Pie


Sweet EndingsPriced per person

Individual ServingsNew York Style Cheesecake $6 Cappuccino Panna Cotta $7 Key Lime Pie $7 Limoncello Crème Brulee $7 Tiramisu $6 Torta Mango $7Rustic Apple Tart $7

StationsCheesecake Bar $8Slices of New York-Style Cheesecake with a Variety of Toppings:Chocolate Sauce, Seasonal Fresh Berries, Caramel, Nuts, Raspberry Sauce,Whipped Cream and Sliced Bananas

Mini Dessert Station $9Creamy Homemade Cheesecake Shooters with Various Fruit Toppings,Mini Mousse Cups with White and Dark Chocolate,Selection of Fruit and Chocolate Tarts

Dessert Flambé Action Station $10Bananas Foster, Strawberries Romonov, Cherries Jubilee

Late Night BitesChoose 3 for $9 per person ∙ Passed on the dance floor John R. SliderMini PizzasMargherita, Pepperoni, Sausage and MushroomPigs in BlanketsFruit SkewersMilkshake Shooters Chocolate, Vanilla, StrawberryDessert ShootersYour Favorites in Shooter Form

EXHIBIT 11

List of Attendees at Pre-ITN Meeting with Vendors

EXHIBIT 12

List of Ringling Equipment

EXHIBIT 13

List of GSI Equipment

EXHIBIT 14

Average Number of Daily Visitors at The Ringling

of 2

Visitors

July August September Total Qtr Daily October November December Total Qtr Daily

2013/2014 Actual35,917 20,035 15,888 71,840 781 24,064 24,170 32,169 80,403 874

2012/2013 Actual33,784 15,289 15,581 64,654 703 22,303 18,940 26,717 67,960 739

2011/2012 Actual*****19,095 15,372 14,513 48,980 532 18,232 19,430 25,501 63,163 687

Total Daily 2,016 2,299

Three-Year Average 672 766

John and Mable Ringling Museum of Art Dining and Catering Services

FSU ITN #5707-A Addendum #1

Question #25 - Average Attendees per day

of 2

Visitors

January February March Total Qtr Daily April May June Total Qtr Daily

2013/2014 Actual37,126 49,311 56,048 142,485 1,583 34,275 26,007 29,313 89,595 985

2012/2013 Actual30,651 43,813 54,062 128,526 1,428 34,794 22,359 26,204 83,357 916

2011/2012 Actual*****31,446 43,966 46,229 121,641 1,352 25,993 19,842 21,905 67,740 744

4,363 2,645

1,454 882

John and Mable Ringling Museum of Art Dining and Catering Services

FSU ITN #5707-A Addendum #1

Question #25 - Average Attendees per day

EXHIBIT 15

Floor Plans for Treviso Restaurant

EXHIBIT 16

Floor Plans for Starbucks Cafe

addendum no. 1 competitive solicitation number: itn 5707-a...florida state university purchasing...

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