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Request for Proposal # 0059899

For

Athletics Concessions, Club and Suite Catering, and Performance Nutrition Services

October 25, 2019

Note: This public body does not discriminate against faith-based organizations in accordance with the Code of Virginia, § 2.2-4343.1 or against a bidder or offeror because of race, religion, color, sex, national origin, age, disability, or any other basis prohibited by state law relating to discrimination in employment.

RFP 0059899 GENERAL INFORMATION FORM

QUESTIONS: All inquiries for information regarding this solicitation should be directed to: John Spence, CPPB Phone: (540) 231-3333 e-mail: jspenc@vt.edu DUE DATE: Proposals will be received until December 18, 2019 at 3:00 PM. Failure to submit proposals to the correct location by the designated date and hour will result in disqualification. ADDRESS: Proposals should be mailed or hand delivered to: Virginia Polytechnic Institute and State University (Virginia Tech), Procurement Department (MC 0333) North End Center, Suite 2100, 300 Turner Street NW, Blacksburg, Virginia 24061. Reference the due date and hour, and RFP Number in the lower left corner of the return envelope or package. Please note that USPS is delivered to a central location and is not delivered directly to Procurement. Allow extra time if sending proposal via USPS. It is the vendor’s responsibility to ensure proposals are received in the Procurement office at the appropriate date and time for consideration. PRE-PROPOSAL CONFERENCE: A pre-proposal conference will be held on Friday November 8, 2019 at 10:00 AM. Game Observations will occur Friday November 8, 2019 for Men’s Basketball and Saturday November 9, 2019 for Football. See section X, Pre-proposal Conference for additional information. TYPE OF BUSINESS: (Please check all applicable classifications). If your classification is certified by the Virginia Department of Small Business and Supplier Diversity (SBSD), provide your certification number: ___________. For assistance with SWaM certification, visit the SBSD website at http://sbsd.virginia.gov/ .

____ Large

____ Small business – An independently owned and operated business which, together with

affiliates, has 250 or fewer employees or average annual gross receipts of $10 million or less averaged over the previous three years. Commonwealth of Virginia Department of Small Business and Supplier Diversity (SBSD) certified women-owned and minority-owned business shall also be considered small business when they have received SBSD small business certification.

____ Women-owned business – A business concern that is at least 51% owned by one or more

women who are U. S. citizens or legal resident aliens, or in the case of a corporation, partnership, or limited liability company or other entity, at least 51% of the equity ownership interest is owned by one or more women who are citizens of the United States or non-citizens who are in full compliance with the United States immigration law, and both the management and daily business operations are controlled by one or more women who are U. S. citizens or legal resident aliens.

____ Minority-owned business – A business concern that is at least 51% owned by one or more

minority individuals (see Section 2.2-1401, Code of Virginia) or in the case of a corporation, partnership, or limited liability company or other entity, at least 51% of the equity ownership interest in the corporation, partnership, or limited liability company or other entity is owned by one or more minority individuals and both the management and daily business operations are controlled by one or more minority individuals.

COMPANY INFORMATION/SIGNATURE: In compliance with this Request For Proposal and to all the conditions imposed therein and hereby incorporated by reference, the undersigned offers and agrees to furnish the goods or services in accordance with the attached signed proposal and as mutually agreed upon by subsequent negotiation.

FULL LEGAL NAME (PRINT) (Company name as it appears with your Federal Taxpayer Number)

FEDERAL TAXPAYER NUMBER (ID#)

BUSINESS NAME/DBA NAME/TA NAME (If different than the Full Legal Name)

BILLING NAME (Company name as it appears on your invoice)

PURCHASE ORDER ADDRESS

PAYMENT ADDRESS

CONTACT NAME/TITLE (PRINT)

E-MAIL ADDRESS

TELEPHONE NUMBER

TOLL FREE TELEPHONE NUMBER

FAX NUMBER TO RECEIVE E-PROCUREMENT ORDERS

I acknowledge that I have received the following addendums posted for this solicitation.

1 _____ 2 _____ 3 _____ 4 _____ 5_____ 6_____ (Please check all that apply) Is any member of the firm an employee of the Commonwealth of Virginia who has a personal interest in this contract pursuant to the Code of Virginia, 2.2 – 3102 - 3112 YES____________ NO_____________

SIGNATURE ____________________________________ Date: _________________________

08/15/2019

I. PURPOSE:

The purpose of this Request for Proposal (RFP) is to solicit proposals to establish contract(s) through competitive negotiations for Food and Beverage services at Virginia Tech Athletics facilities including Concessions, Clubs and Non-Exclusive Catering Sales, Suite Sales, and Performance Nutrition Services by Virginia Polytechnic Institute and State University (Virginia Tech), an agency of the Commonwealth of Virginia.

II. SMALL, WOMAN-OWNED AND MINORITY (SWAM) BUSINESS PARTICIPATION: The mission of the Virginia Tech supplier opportunity program is to foster inclusion in the university supply chain and accelerate economic growth in our local communities through the engagement and empowerment of high quality and cost competitive small, minority-owned, women-owned, and local suppliers. Virginia Tech encourages prime suppliers, contractors, and service providers to facilitate the participation of small businesses, and businesses owned by women and minorities through partnerships, joint ventures, subcontracts, and other inclusive and innovative relationships.

III. CONTRACT PERIOD:

The term of this contract is for ten year(s), or as negotiated. There may be option for renewals, as negotiated.

IV. BACKGROUND:

Virginia Polytechnic Institute and State University (Virginia Tech) is located in Blacksburg, Virginia, approximately 40 miles southwest of Roanoke, Virginia, the major commercial hub of the area. In addition to the university’s main campus in Blacksburg, major off campus locations include twelve agriculture experiment research stations, the Marion duPont Scott Equine Medical Center and graduate centers in Roanoke and Fairfax, Virginia. Regularly scheduled air service is provided at the Roanoke Regional Airport.

Dedicated to its motto, Ut Prosim (That I May Serve), Virginia Tech takes a hands-on, engaging approach to education, preparing scholars to be leaders in their fields and communities. As the Commonwealth’s most comprehensive university and its leading research institution, Virginia Tech offers 240 undergraduate degree programs to more than 31,000 students and manages a research portfolio of nearly $513 million. The university fulfills its land-grant mission of transforming knowledge to practice through technological leadership and by fueling economic growth and job creation locally, regionally, and across Virginia. Virginia Tech is seeking to contract with Concessionaire(s) to provide services in three areas: Athletic Event Concessions, Suite Concessions, and the Student Athlete Performance Center. It is the desire of Virginia Tech to enter into contract(s) with the most qualified and best suited proposer for each area of service. Proposers may, but are not required to, propose for each service area included in this RFP.

V. EVA BUSINESS-TO-GOVERNMENT ELECTRONIC PROCUREMENT SYSTEM:

The eVA Internet electronic procurement solution streamlines and automates government purchasing activities within the Commonwealth of Virginia. Virginia Tech, and other state agencies and institutions, have been directed by the Governor to maximize the use of this system in the procurement of goods and services. We are, therefore, requesting that your firm register as a vendor within the eVA system.

There are transaction fees involved with the use of eVA. These fees must be considered in the provision of quotes, bids and price proposals offered to Virginia Tech. Failure to register within the eVA system may result in the quote, bid or proposal from your firm being rejected and the award made to another vendor who is registered in the eVA system. Registration in the eVA system is accomplished on-line. Your firm must provide the necessary information. Please visit the eVA website portal at http://www.eva.virginia.gov/pages/eva-registration-buyer-vendor.htm and register both with eVA and Ariba. This process needs to be completed before Virginia Tech can issue your firm a Purchase Order or contract. If your firm conducts business from multiple geographic locations, please register these locations in your initial registration. For registration and technical assistance, reference the eVA website at: http://www.eva.virginia.gov, or call 866-289-7367 or 804-371-2525.

VI. CONTRACT PARTICIPATION:

It is the intent of this solicitation and resulting contract to allow for cooperative procurement. Accordingly, any public body, public or private health or educational institutions, or Virginia Tech’s affiliated corporations and/or partnerships may access any resulting contract if authorized by the contractor.

Participation in this cooperative procurement is strictly voluntary. If authorized by the Contractor, the resultant contract may be extended to the entities indicated above to purchase at contract prices in accordance with contract terms. The Contractor shall notify Virginia Tech in writing of any such entities accessing the contract, if requested. No modification of this contract or execution of a separate contract is required to participate. The Contractor will provide semi-annual usage reports for all entities accessing the Contract, as requested. Participating entities shall place their own orders directly with the Contractor and shall fully and independently administer their use of the contract to include contractual disputes, invoicing and payments without direct administration from Virginia Tech. Virginia Tech shall not be held liable for any costs or damages incurred by any other participating entity as a result of any authorization by the Contractor to extend the contract. It is understood and agreed that Virginia Tech is not responsible for the acts or omissions of any entity, and will not be considered in default of the contract no matter the circumstances. Please refer to Attachment B, Zone Map, if the offeror wishes to submit separate pricing structure based on approved zones for cooperative institutions. Refer to Attachment B for the approved Zone Map. If no other prices are offered, pricing provided will apply to all zones in the Commonwealth. If you wish to provide pricing for a zone other than which this solicitation originated, please indicate you are doing so in the response. If you anticipate pricing differentials for different zones, a separate pricing sheet must be submitted for each zone that includes appropriate pricing for that zone.

Use of this contract does not preclude any participating entity from using other contracts or competitive processes as the need may be.

VII. STATEMENT OF NEEDS: A) Definitions

a) “Accounting Period” shall refer to the Concessionaire’s four or five week fiscal period of which there must be twelve, each calendar year.

b) “Administrative Fee” is a percentage of Foodservice sales added to Suites and/or Catering invoices. The percentage rate of the Administrative Fee must be approved by Virginia Tech. The portion of the Administrative Fee if any, paid to the service employee, is to be approved by Virginia Tech.

c) “Agreement” shall refer to the contract executed between the Concessionaire and Virginia Tech in accordance with these specifications.

d) “Agreement Year” shall refer to the period between July 1, 2020 and June 30, 2021 and every July 1st through June 30th for every year thereafter until the Agreement terminates.

e) “Alcoholic Beverages” shall refer to all alcoholic drinks, beers and wines, regardless of where they are provided, in what packaging or format, or to whom they are provided. Currently beer and wine are only sold in the Clubs at football and throughout the stadium at baseball. Virginia Tech is reviewing future expansion at other Venues.

f) “Branded Products” shall refer to those food and beverage items which are advertised, marketed and sold as part of a franchise or license agreement with a third-party and with respect to which Concessionaire is required to pay royalty fees, shared advertising costs and/or other consideration to the franchiser in consideration of the right to sell such items in the Venues.

g) “Catering Sales” shall refer to any pre-arranged food and beverage function of multiple customers, such as banquets, where payment for the entire function rests with one individual or company. Catering at Virginia Tech Venues is performed on a non-exclusive basis.

h) “Clubs” shall mean the designated meeting and banquet rooms in the venues.

i) “Club Sales” shall refer to all food and beverage menu item sales originating from the Clubs in the Venues and not offered on Concession menus in the Venues.

j) “Commissions” shall refer to the percentage of Gross Receipts that the Concessionaire will pay to Virginia Tech each Accounting Period.

k) “Concession Sales” shall refer to all sales of food and beverages sold from permanent or portable concession stands, courtside seating or roving vendors inside the ticketed area of the Venues, with the exception of Catering Sales, Suite Sales and Club Sales.

l) “Concessionaire” shall refer to that party or parties selected by Virginia Tech to provide the services set forth herein.

m) “Consultant” shall refer to Chris Bigelow, President, The Bigelow Companies, Inc. 6501 East Commerce Avenue, Suite 120, Kansas City, MO 64120. 816-994-3261 Email: chrisbigelow@bigelowcompanies.com.

n) “Direct Operating Costs” are the actual out-of-pocket costs of the Foodservice operation incurred at the Venues and paid for by the Concessionaire. These costs include the actual expense of the

product including corporate rebates, discounts, volume bonuses, on-site payroll, payroll taxes, fringe benefits and other operating expenses, such as repairs and maintenance, credit card expenses, cleaning, office supplies, marketing and promotional expenses taxes and licenses other than sales taxes.

o) “Equipment” shall refer to all Foodservice furniture, portable carts, kiosks and machinery, except Smallwares and Leasehold Improvements, used for the receiving, storing, transportation, preparation, merchandising, selling and accounting of product. Equipment shall not be affixed to the building except by electrical or gas connections.

p) “Foodservice” shall refer to all food and beverage sales and operations at the Venues, whether Alcoholic Beverages, Branded Products, Catering Sales, Club Sales, Concessions Sales, Suite Sales, or food and beverages sold to Virginia Tech for their internal use, team meals, or to be packaged into the customer’s ticket price at one of the many Venues facilities.

q) “Gross Receipts” shall refer to the total amount of money, gratuities, Administrative Fees and equipment rental charges and/or other consideration received or charged by the Concessionaire, any agent, any employee or any subcontractor of the Concessionaire for all Foodservice sales, cash or credit (whether collected or not), made as a result of the service rights granted under the Agreement, excluding only applicable sales taxes, payments retained by any Virginia Tech-approved Subcontractor, license fees or royalties for Virginia Tech-approved Branded Products, Catering reimbursed by Virginia Tech and/or reduced priced Foodservice sold directly to Virginia Tech. Gratuities and Administrative Fees paid out to service employees may be excluded. Bad debts unless incurred as a result of an Virginia Tech requirement to extend credit to a customer, cash shortages and credit card fees may not be deducted from the calculation of Gross Receipts.

r) “Hybrid Agreement” shall refer to the financial plan with the Concessionaire where Virginia Tech earns a base Commission on all sales and then splits Net Profits with the Concessionaire.

s) “In-Seat Service” shall refer to the Foodservice provided to patrons sitting in their ticketed Venues’ seat, after placing an order with a server or through an Virginia Tech application on their phone. It does not include roving hawkers in the seating bowl, whose sales are included with Concession Sales.

t) “Late Fee” is the charge assessed to any payments due Virginia Tech from the Concessionaire after the specified date in the Agreement. Late Fees shall be pro-rated daily based on an annual rate of eighteen percent (18%) or the highest amount allowable under applicable law.

u) “Leasehold Improvements” shall refer to all equipment, fixtures, furnishings, finishes and construction affixed to the building, by more than an electrical or gas connection.

v) “Licensee” shall refer to any person or entity that may from time to time enter into any agreement for the use of any portion of the Venues for a particular purpose.

w) “Net Profit” shall refer to the excess, if any, in any Accounting Period of Gross Receipts over the sum of applicable and/or pro-rated Direct Operating Costs, Virginia Tech approved depreciation, and Commissions.

x) “Owner” shall refer to Virginia Tech which owns and operates the Venues.

y) “PCI” shall refer to the Payment Card Industry data security standards.

z) “Performance Nutrition Services” shall refer to the management and operation of Foodservice at the Student Athlete Performance Center.

aa) “Pre-opening Expense” shall refer to the Direct Operating Costs incurred by the Concessionaire

between execution of the Agreement and the first Accounting Period with Gross Receipts.

bb) “Profit Split” shall refer to the percentage of Net Profits earned by either Virginia Tech or the Concessionaire as provided in Exhibit A.

cc) “Proposer” shall refer to any person or entity submitting a proposal to provide the services as defined by and in accordance with this Request for Proposal.

dd) “Smallwares” shall refer to the serviceware, utensils, crockery, glassware, dishware and cutlery used in the Foodservice operation.

ee) “Specifications” shall refer to this Request for Proposals.

ff) “Suites” shall refer to the private boxes at the Venues.

gg) “Suite Sales” shall refer to all food and beverage sales originating from the Venues’ Suites.

hh) “Vending Machine Sales” shall refer to all food and beverage sales derived from coin operated automatic merchandisers, which Virginia Tech reserves the right to provide in all employee, press and locker room areas of the Venues.

ii) “Venues” shall refer to Virginia Tech sports facilities on campus and detailed further in this RFP. Areas outside of the ticketed portions of the Venues, including the immediate surrounding landscape areas, walkways and parking lots are non-exclusive areas to the Concessionaire and may or may not be controlled by Virginia Tech.

B) Overview

a) Virginia Tech may issue multiple agreements for the services described below.

b) Merchandise, souvenirs and other non-edible products are excluded from this Agreement. c) The Concessionaire will be responsible for equipping all Foodservice facilities over what is currently

provided by Virginia Tech and maintaining all such Equipment plus all existing Equipment.

d) The Concessionaire will operate under a Commission or Hybrid arrangement with Virginia Tech at the spectator facilities and on a cost per meal arrangement at the Student Athletic Performance Center.

e) Concessionaire will accept cash, credit, debit, electronic payment (such as Apple Pay, Hokie Pass) at all sales locations.

f) The University is committed to showcasing local and regional cuisine throughout the Venues and requires the Concessionaire to act accordingly.

g) Virginia Tech encourages the use of fan-friendly menu pricing on core items at the Venues under a lower commission rate for those items. The POS system must easily accommodate these changes as needed.

h) The Concessionaire will provide meals to the student athletes in the Student Athlete Performance Center currently under construction. This will be a partnership between VT Nutrition office and the Concessionaire. VT Nutrition staff shall have significant input and approval of menu, ingredients,

and recipes. It is expected that a significant number/percentage of recipes shall be locally developed.

i) Unique Foodservice requirements of the Venues’ licensees, such as kosher, halal, vegan, Indian and other ethnic foods, not regularly prepared by the Concessionaire, may be excluded from the operating rights granted under the Agreement, as may be determined by Virginia Tech.

j) Catering or other Foodservices in the offices, President’s Suites, Athletic Director’s Suite, University Foundation Suites, locker rooms, back stage dressing rooms, media areas and in any area of the Venues during non-events, other than designated Foodservice space may be included in the Agreement. However, Virginia Tech reserves the right to utilize other providers on an individual basis.

k) Suite holders may bring in their Alcoholic Beverages to be consumed in their Suite.

l) The Agreement will be developed by Virginia Tech’s legal counsel and detail the standards of performance for the Concessionaire based on the Concessionaire's proposal, generally accepted Concessions Agreement standards and Virginia Tech's rules and regulations.

m) A schedule of projected events and potential attendance for the first Agreement Year is attached as Attachment D. These projections are based on current estimates prepared by Virginia Tech and its advisors and no representation or warranty is made as to their accuracy. As a result, in the event that actual events and attendance do not meet such projections, Proposer will not be relieved of its obligations under the Agreement.

n) Services may be required for Not For Profit Groups. C) Financial Terms

a) The Agreement will be in the form of a Commission or Hybrid (Commission plus Profit Split)

Agreement for Concessions, and Clubs; and Suites. The Agreement for the Performance Nutrition Services will be based on cost per meal.

b) The Concessionaire will be required to accept the facilities in “as-is” condition and add their own investment to these facilities, subject to Virginia Tech approval. The Concessionaire will be responsible for providing for all items to make it a turn-key operation including, without limitation: i) POS System ii) Equipment iii) Uniforms iv) Office Equipment, furniture and computers v) Portables vi) Smallwares including Placesettings vii) Transportation Equipment viii) Leasehold Improvements

c) There is a buyout of $48,315 required of the current Concessionaire’s contractual investment. This buyout is considered a cost of doing business in the first year and is not subject to amortization.

d) In order to maximize the fan experience at the Venues, Concessionaire shall provide a reserve fund for ongoing improvements of food and beverage capital projects; scope and nature of the projects to be mutually agreed upon by Virginia Tech and Concessionaire. Concessionaire shall contribute no less than 2% of Gross Receipts, each Accounting Period. Any funds remaining in the accrual account at the end of the Agreement will be remitted to Virginia Tech.

e) At the termination of this Agreement, for any reason, Virginia Tech will purchase or cause to be

purchased the Concessionaire's approved investment at the then book value. The Concessionaire will amortize their investment as follows, ensuring that at the original termination date of this Agreement there is no book value remaining for its total investment:

A) Equipment - Remainder of the initial term of Agreement, straight line method

B) Leasehold Improvements - Remainder of the initial term of Agreement, straight line method

C) Smallwares - up to 36 months, straight line method Pre-opening expenses (e.g. signage, marketing, training, corporate & regional support, and uniforms) shall be a cost of doing business and not subject to amortization.

a) The Concessionaire will provide all working capital and inventory necessary to effectively manage the Foodservice sales.

b) Concessionaire will provide food and beverage at cost plus a maximum of 10% markup, for certain University sponsored events including without limitation: i) University employee related events ii) University sponsored Suite prospecting events iii) University sponsored season ticket holder events iv) Corporate Sponsors of the University events v) University Suites, meals and receptions vi) University Charities Events vii) Other University approved non-revenue generating events

c) In addition, Concessionaire will provide at no cost to the customer or Virginia Tech, food and beverages for a Suite, and Club seat holders’ annual pre-season tasting parties.

d) Concessionaire will provide reduced pricing for Concession food and beverages, including subcontractor food and beverage, for all Virginia Tech game day employees.

e) The Concessionaire will prepare the Commission statement or Commission and Profit & Loss statement in the case of a Hybrid Agreement, in a format directed by Virginia Tech, for each Accounting Period and submit same with the electronic transfer of the Commissions or Profit payment no later than 20 days following the close of the preceding Accounting Period. Concessionaire shall provide Virginia Tech a monthly Profit and Loss Statement for the Athletic Performance Center, and a rolled up Year-to-Date annual statement at the end of the Virginia Tech fiscal year. All client statements shall use the Virginia Tech fiscal year model.

f) The Concessionaire will also submit with their monthly accounting statement, an Accounts Receivable report of any money owed the Concessionaire from Virginia Tech.

g) Any and all sponsorship, trade deals, refunds, quantity purchase rebates, etc. with any vendor that provides food, beverages or services for the Foodservice operation are the sole property and right of the University. Concessionaire shall not have the right to negotiate, solicit, or engage in any deals that utilize Virginia Tech’s traffic, property or business as a way to generate revenue.

D) Facility Descriptions

a) Lane Stadium, 66,233 capacity (Football)

i) 21 permanent concession stands ii) 32 portable carts iii) 43 Suites iv) 2 Indoor Clubs and 4 Outdoor Clubs v) 1st Level: Foodservice commissary and offices vi) 4th Level: North Club (outside seating), President’s Suite, South Club (outside seating) vii) 5th Level: Press Dining viii) 5th Level: 5 Suites with 0 seats each ix) 5th Level: Serving kitchen that serves as game day kitchen for suites, catering and club seats x) 5th Level: Employee and media dining for 200 xi) 6th Level: 2 Indoor Suites with all-inclusive food and beverage with beer and wine for sale

b) Cassell Coliseum, 10,052 capacity (Basketball, Wrestling, Volleyball) i) Sixteen Concession Stands

c) Tech Softball Park, 1,024 seats (Softball) i) 1 Permanent Concession Stand ii) 1 FoodserviceTrailer iii) Beer and wine are sold

d) English Field at Atlantic Union Bank Park, Baseball 3,000 seats (Baseball) i) 2 Permanent Concessions Stands, one with a ventilation hood ii) 4 Suites with 12 outdoor seats catered by Centerplate iii) Food truck in picnic area with table top VIP section iv) Beer and wine are sold throughout the Stadium

e) Thompson Field, 2,028 seats (Soccer & LaCrosse) i) 1 FoodserviceTrailer

f) Student Athletic Performance Center (currently under construction) i) The Virginia Tech Student Athletic Performance Center will be on the fourth floor of the

Jamerson Center. Occupancy is expected fall 2020. ii) It is expected to be the pinnacle of athletic performance centers nationally. iii) Seating Capacity of 172 to 200 iv) Elevator for deliveries v) Connection to Cassell Coliseum vi) 3200 sq ft kitchen vii) 630 sq ft action station viii) 2 offices ix) Student Athlete Performance Center:

(1) Approximately 550 total Athletes and Coaches (2) Monday–Friday, brunch/early lunch will be served (around 10 am-12 pm). Approximately

300 customers per meal period. (3) Monday-Thursday, dinner will be served (4:30 pm-7:30 pm). Approximately 375 customers

per meal period. (4) Virginia Tech is providing all Equipment, however Smallwares are the responsibility of the

Concessionaire (5) Cost per meal to be negotiated.

g) Virginia Tech owns one Concession trailer for the Concessionaire to use for Olympic Sports.

h) Currently, Personal Touch Catering, the in-house campus dining catering division serves the Suites

and Centerplate serves the Concessions and Club.

i) Management of Suites, Concourse Locations or Other Venues Offered for Public Availability i) Virginia Tech Athletics is interested in exploring options for managing, scheduling and

supporting the activities, catering and operations of Athletic Venue Suites, concourse locations or other gathering locations that are applicable to public availability.

ii) Please describe your ability to serve as a partner in management of these spaces. Include in your proposal any similar management agreements you may service currently, specifically related to a sports venue.

iii) Under a management agreement for this service, the University is interested in partnering with

a firm who has experience in the operations, scheduling, marketing, and maintenance, renovation and repair. Indicate your firm’s ability to provide these services. Also include any other value added services your firm may be able to provide that would optimize the use of these spaces on the Virginia Tech campus to the highest degree possible.

E) Personnel

a) Concessionaire shall employ the necessary personnel to conduct the operations at the Venues in

accordance with the terms and conditions of these Specifications and the Agreement. Virginia Tech reserves the right to remove any Concessionaire staff member from the premises at it’s sole discretion, with or without cause.

b) All Foodservice employees are employees of the Concessionaire and not Virginia Tech. The Concessionaire shall at all times be an Independent Contractor, and the Agreement shall not in any way create or form a partnership or joint venture with Virginia Tech. No agent, servant, or employee of the Concessionaire shall under any circumstances be deemed an agent, servant, or employee of Virginia Tech.

c) Accurate records must be kept of the names, addresses and other legal identification of those to whom badges are issued to assure proper identification and legal working status of employees at any time required by Virginia Tech or any other proper agency. Upon request by Virginia Tech, the Concessionaire shall immediately dismiss, from the Venues, any employee deemed unsuitable for any reason by Virginia Tech. Any employee so dismissed shall never again be employed at the Venues without the prior written consent of Virginia Tech.

d) Virginia Tech shall approve Concessionaire's proposed on-site Management for each area of service; Concessions and Cubs, Suites, and Student-Athlete Performance Center (General Manager, Executive Chef, Executive Sous Chef, Concessions Manager, Suites Manager, Club Manager) throughout the term of the Agreement. Concessionaire's on-site Management shall have no job-related responsibilities at other venues and must have a full-time office at the Venues. If Virginia Tech requests a replacement for the on-site Management or any of the staff, Concessionaire shall have five (5) days to provide a temporary replacement approved by Virginia Tech, and fifteen (15) days to provide Virginia Tech with at least three (3) resumes of suitable candidates for such purpose.

e) The General Manager/Executive Chef for the Student Athletic Performance Center must have a minimum of a two year culinary degree or a four year degree from a hospitality program. ServSafe certified, HACCP certified or obtain certification in first year. Five years minimum experience serving in an executive chef role or equivalent.

f) Virginia Tech shall approve the hiring, firing, or transfer of the Executive Chef/General Manager and Executive Sous Chef for the Student Athletic Performance Center.

g) Concessionaire must conduct regularly scheduled training sessions, as approved by Virginia Tech, throughout the year, for all personnel. At a minimum, the training will consist of Customer Service, Alcohol Awareness, and Skills Training for each position, including proper bar service, Suite and Club service, and buffet set up and merchandising, Concessions food merchandising and wine service for all Catering, Club and Suite Personnel.

h) Concessionaire’s training will incorporate Virginia Tech’s customer service, quality control programs, systems and management.

i) Concessionaire's employees shall be at all times neatly and cleanly uniformed in Virginia Tech approved uniforms and must meet grooming guidelines and appearance standards prescribed for such employees.

j) With the exception of cash bars, Concessionaire’s employees are prohibited from soliciting or accepting tips or other gratuities, except when the employee is sharing in an invoiced Administrative Fee. No tip jars or salting of the concessions or bar top is allowed. No tip or gratuity line is allowed on credit card receipts except at cash bars. For all invoices with automatic Administrative Fees such as Catering and Suites, Caterer’s invoices must have printed next to the Administrative Fee line that “No additional gratuity is required or expected”.

k) Current foodservice employees are not represented by organized labor.

l) Free parking is not available at the Venues for Concessionaire’s employees. F) Quality

a) Concessionaire shall conduct all of their operations in a first-class, professional, business-like, and

efficient manner consistent with other premier Division I collegiate Venues.

b) Virginia Tech shall have the final approval on what suppliers, portions and brands are used by the Concessionaire, and at no time will Concessionaire offer an exclusive to any supplier without the prior written approval of Virginia Tech.

c) It is the intent of Virginia Tech to utilize Branded Products and serving items, whenever it is in the best interest of Virginia Tech.

d) All Athletic meals will utilize permanent Smallwares, dishes, silverware, glassware and place settings.

e) All other Foodservice will be provided on Virginia Tech approved disposables that meets its approved sustainability plan.

f) Virginia Tech has sole approval on any and all Smallwares, dishes, silverware, glassware and place settings.

g) Virginia Tech requires the Concessionaire to identify local products and vendors to utilize throughout the Venues, whenever appropriate.

h) All Athletic menus are presented to the VT Athletic Nutrition Office by the Concessionaire for their sole approval. Menus must feature high quality and nutritional value foods with a favorable taste profile that the students will enjoy. Menus are served buffet style.

i) The following Key Performance Indicators will be used to judge the Concessionaire’s performance at the Student Athlete Performance Center and rated against surveys by The National Association

of College & University Food Services (NACUFS) based on the following list of criteria with a rating of 1-5: i) Food: Overall ii) Taste iii) Freshness iv) Eye Appeal v) Nutrition vi) Value vii) Availability of Menu Items viii) Variety of Menu ix) Variety of Healthy Menu x) Variety of Vegetable Menu xi) Service Overall xii) Speed of Service xiii) Hours of Operation xiv) Helpfulness of Staff xv) Friendliness of Staff xvi) Cleanliness: Overall xvii) Cleanliness: Serving Areas xviii) Cleanliness: Eating Areas xix) Location xx) Layout of Facility xxi) Appearance of Facility xxii) Availability of Seating xxiii) Comfort xxiv) Environmentally Friendly xxv) Social/Ethical Practices xxvi) Total Average xxvii) Student Satisfaction: Virginia Tech expects high student satisfaction, accordingly overall

student satisfaction should exceed the national average. Measurement Tool – NACUFS Customer Satisfaction Benchmarking Survey. Remedy – if overall satisfaction as measured by the NACUFS survey does not exceed the national average, provider shall provide a written plan to Virginia Tech to improve satisfaction within 30 days. If overall satisfaction does not improve the following year, this may be cause for termination of contract.

xxviii) Safety and Sanitation: Virginia Tech places the highest priority on the safety and well-being

of its students. Accordingly all Health Department Inspection scores shall be above 90% or the equivalent of an “A” rating. Measurement Tool - Health Department Inspection Report. Remedy - provider shall pay Virginia Tech $1000 for every occurrence of a Health Department score below 90% or “A”. In addition, every critical violation shall be corrected immediately and no later than 48 hours. All Health Inspection reports shall be forwarded to Virginia Tech within 48 hours of inspection, a written plan for correcting all violations shall be forwarded to Virginia Tech within one business week. If there is an allegation of foodborne illness, that allegation shall be forwarded to Virginia Tech within same business day. If a foodborne illness attributed to provider operation is confirmed, that shall be cause for termination of contract.

xxix) Food Quality: The Student Athletic Performance Center aspires to be the pinnacle of

athletic performance centers nationally. Accordingly the food served in the Performance Center shall be of the highest quality. Measurement Tool - NACUFS Customer Satisfaction Benchmarking Survey, All you Care To Eat facilities, Food Overall, score expected - .25 points above the national average. Remedy - if food overall score falls below the expected score, provider shall provide Virginia Tech a written plan to improve food quality within 30 days.

xxx) Provider shall also provide a Steak (12 ounce USDA Choice Ribeye) and Crab Legs dinner

to student athletes allowed to dine in the Performance Center on a day approved by Virginia Tech, no later than one month after the scores are provided, at no charge to Virginia Tech. All NACUFS Survey results are to be provided to Virginia Tech within 48 hours.

xxxi) Relationship with Nutrition Staff: It is very important that the Virginia Tech Nutrition Staff

work closely with the provider to provide the best program for student athletes. Accordingly there shall be a short internal survey that measures the nutrition staff satisfaction with the provider covering relationship questions. Measurement Tool - Survey expected score “very good or excellent” overall. Remedy - If score falls below expected, a meeting with onsite team and senior corporate provider team with nutrition staff to work out any concerns and a written plan of improvement provided 30 days after meeting. In addition to the measurement tool, Concessionaire staff shall be available for meetings at the request of Virginia Tech Nutrition Staff.

xxxii) Concessionaire’s health permit is issued by the State of Virginia. However if the Concessionaire would cater off campus, they would be required to have a Montgomery County health permit as well.

G) Alcoholic Beverages

a) Alcoholic Beverages are to be offered for sale by the Concessionaire to the extent permitted by

applicable state and local laws, and subject to regulations established by Virginia Tech. The final decision, as to whether or not Alcoholic Beverages may be sold at an event, or in any designated area of the Venues, shall be the sole responsibility of Virginia Tech. The decision to serve or refuse service of Alcoholic Beverages to any individual shall be the sole responsibility of the Concessionaire.

b) Currently, Alcohol is only sold in the Clubs and suite holders may bring their own Alcohol to be consumed in the Suite for football, but throughout the Stadium for Baseball.

H) Operating Requirements a) Virginia Tech shall issue reasonable rules and regulations for the operation of the Foodservice, and

the Concessionaire shall operate the Foodservice in accordance with such rules and regulations.

b) On an annual basis, the Concessionaire must provide Virginia Tech with a written Concessions, Club, and Suite marketing and operating program with specific financial and operational goals and specific methods for attaining each goal.

c) In the event that Virginia Tech shall seek to bring a major political convention, NCAA tournament or other similar national or international events, Concessionaire will make such modifications to the Agreement that are required for Virginia Tech to obtain any such event.

d) Virginia Tech shall have the final approval on: i) What suppliers, prices, portions and brands are used, the specific locations in which products

may be sold ii) Retail pricing iii) Type, size and location of portable stands iv) Specific locations where alcoholic beverages may be sold v) Number of employees required to perform game day and other event operations vi) Uniform design

vii) Selection of subcontractors viii) Placement of advertising

e) At no time will Concessionaire offer an exclusive to any supplier.

f) Virginia Tech through its marketing agreement with IMG, may sell advertising and sponsorship

packages for the Venues. Therefore, Virginia Tech reserves the final right of approval of Concessionaire's sources of product supply. This includes but is not limited to items such as food and beverage products, printing companies, exterminators, florists, cleaners, laundries, insurance vendors, business machine and office supply vendors. The Concessionaire, however, will not be required to purchase from suppliers whose levels of quality, service, and/or prices are not competitive with the marketplace. Concessionaire retains no advertising rights in this Agreement. Sponsored Foodservice products at this time are: i) Papa Johns ii) Coca Cola Bottling iii) Gatorade

g) Concessionaire shall at all times comply with all applicable laws, rules, regulations and orders of

the Federal Government and Virginia, and also shall abide by all rules, regulations and directives prescribed by Virginia Tech and insurance underwriters for the Venues.

h) The Concessionaire must procure and keep in force during the entire period of the contract all permits and licenses required, including Alcoholic Beverage Licenses, by all laws and regulations of Virginia.

i) Concessionaire shall collect and promptly disburse all taxes required by federal, state and local authorities, and shall pay any applicable taxes relating to Foodservice sales, operations, Equipment, or inventory.

j) Concessionaire shall use PCI compliant computerized cash or point-of-sale registers at all sales locations. This includes all portable and permanent sales locations. All electronic records produced by these systems will be transmitted to Virginia Tech at the same time they are transmitted to the Concessionaire.

k) Concessionaire must provide electronic and printed menus approved by Virginia Tech, utilizing the Venues' logos, used exclusively for the Venues, in sufficient quantities for use by Virginia Tech’s and the Concessionaire’s marketing staffs.

l) Vending machines may only be used at times and locations prescribed by Virginia Tech.

m) Nothing herein contained shall be held to limit or qualify the right of Virginia Tech to a free and unobstructed use, occupation and control of the Venues and ingress and egress for itself, its licensees and the public.

n) Representatives of Virginia Tech shall have the right to enter upon and have access to all spaces occupied by the Concessionaire during the time events are in operation and all times when Concessionaire employees are present.

I) Recordkeeping and Accounting a) Concessionaire shall maintain all accounting records for the Venues in a format approved by

Virginia Tech at the on-site office. The accounting records shall be available for audit by Virginia Tech at any time throughout the term of the Agreement at the on-site office, and for five years following the term of the Agreement at the Concessionaire's main office.

b) Concessionaire shall use Virginia Tech approved hardware and Virginia Tech-approved accounting

software, for all Foodservice records, proposals, contracts, invoices, and all accounting functions.

c) Concessionaire shall provide Virginia Tech with a preliminary sales report by 8 am on the day following each event. Concessionaire shall provide to Virginia Tech, in a format directed by Virginia Tech, a written summary of each event within 72 hours of that event, indicating where appropriate, customer pricing, guarantees, sales by location, total inventory sales, total register sales, and cash overages and shortages. Concessionaire shall attach the corresponding deposit ticket and credit card transmission reports to all daily sales reports.

d) Concessionaire must accept credit cards, debit cards and electronic payment at all points of sale regardless of whether there an electronic cash register or not.

e) Concessionaire shall maintain a separate commercial bank account at a bank approved by Virginia Tech for all sales deposits.

f) Virginia Tech shall have access to all Concessionaire sales and management reports relating to the Venues.

g) Automatic Teller Machines (ATM) may be placed in the Venues at the discretion of Virginia Tech and Concessionaire will have no rights to operate them or profit from them.

h) An audit of the Gross Receipts, Commissions, and in the case of a Hybrid Agreement, the Profit and Loss Statement of the Concessionaire’s Virginia Tech financial records by an accounting firm approved by Virginia Tech must be submitted no later than ninety (90) days after the end of each Agreement Year, the cost of which will be a Direct Operating Cost.

J) Sanitation and Equipment Maintenance

a) Concessionaire must, in accordance with all applicable laws, ordinances, rules, and regulations,

maintain, as a Direct Operating Cost, all assigned areas of the Venues, whether shared with others or not, including the space within a 25 foot radius of each area, including, but not limited to, kitchens, walk-in coolers, ice machines, concession stands, bars, buffets, pantries, vending areas, condiment stands, storage and prep areas in a clean, sanitary, and orderly fashion.

b) Concessionaire must annually submit their sanitation plan and procedures to Virginia Tech for approval and to ensure its successful implementation.

c) Concessionaire must provide adequate pest control licensed by Virginia and approved by Virginia Tech for each assigned area.

d) Concessionaire is responsible for all repairs and maintenance for Foodservice Equipment as a Direct Operating Cost.

e) Concessionaire is responsible for maintaining all grease traps, floor drains, exhaust hoods, fire protection equipment (including Ansul systems and fire extinguishers), (and the regularly scheduled cleaning) as determined by local code or in Virginia Tech discretion but in no case less than quarterly, as the cost of which will be a Direct Operating Cost.

f) Caterer shall be responsible for the professional removal of grease to avoid any spillage. Collection of grease must be made biweekly or more often when required, the cost of which will be a Direct Operating Cost.

g) Concessionaire shall maintain par levels of all Virginia Tech-approved Equipment, Leasehold Improvements, uniforms and Smallwares.

h) Concessionaire shall maintain, as a Direct Operating Cost, all Equipment, Leasehold Improvements, and uniforms used in performance of its duties, including rolling stock, in a good state of repair, including maintenance, repair and/or replacement necessitated by ordinary wear and tear as part of the 2% accrual fund. Unless the repair or replacement is due to theft, vandalism, unusual wear, neglect or negligence by the Concessionaire, in which case, the Concessionaire will pay for such repair or replacement directly and not as a Direct Operating Cost or a part of the accrual fund.

i) Smallwares are to be replaced as needed to maintain the required par stock as a Direct Operating Cost, separate from the accrual fund.

K) Utilities a) Virginia Tech shall pay for the usage of HVAC, electricity, gas, and water service for the

Concessionaire's operation. Concessionaire will utilize prudent energy management.

b) The cost of telephone service, provided by a vendor approved by Virginia Tech, shall be a Direct Operating Cost of the Concessionaire.

c) The Concessionaire will be responsible for bringing their trash and garbage from all Foodservice areas to the designated dumpster or recycling areas. The removal of the dumpster and recyclables from the Venues will be paid by Virginia Tech.

d) The cost to repair or replace any utility service or lines due to Concessionaire's negligence shall be the Concessionaire's expense. Concessionaire's sewer lines shall be self-maintained by the Concessionaire and shall be maintained to the satisfaction of Virginia Tech. Concessionaire shall take all precautionary measures necessary to assure that grease is not discharged into the sewers.

e) The Concessionaire is responsible for complying with all recycling rules, regulations and laws of Virginia Tech and/or appropriate governmental bodies.

f) Virginia Tech shall not be liable or responsible for any failure to furnish services, such as electricity, gas, water, or drainage service, which failure is caused or brought about in any manner by strike, act of God or other work stoppage, federal, state, or local government action, the breakdown or failure of apparatus, equipment, or machinery employed in its supply of said services, any temporary stoppage for the repair, improvement, or enlargement thereof, or any act or condition beyond its reasonable control. Further, Virginia Tech shall not be liable or responsible for any consequential economic or property loss or damage caused or brought about by any such occurrence.

g) Virginia Tech shall not be responsible for any goods, product or Equipment stored at the Venues nor will it be responsible for damage resulting from a power failure, flood, fire, explosion and/or other causes.

VIII. PROPOSAL PREPARATION AND SUBMISSION:

A. Specific Requirements

Proposals should be as thorough and detailed as possible so that Virginia Tech may properly evaluate your capabilities to provide the required goods or services. Offerors are required to submit the following information/items as a complete proposal:

1. Completed Exhibit A: Proposed Financial Offer.

2. Completed Exhibit B: Proposer’s Projected Sales.

3. Completed Exhibit C: Proposer’s Management Staffing.

4. Completed Exhibit D: Proposed Capital Investment. Provide the initial amount and amount

of continuing capital improvements and new concepts to renovate the Foodservice facilities.

5. Completed Exhibit E: Operating Proforma.

6. Quality Control: Proposer must propose an impartial quantitative mechanism to evaluate

its level of services, menu and overall quality. Failure on the part of the Proposer to reach that Virginia Tech-approved level of customer satisfaction will allow Virginia Tech to terminate the Agreement without constituting a default by the Proposer.

7. Local and Regional Fare: Virginia Tech has a primary goal to showcase local fare in all

food and beverages. Please indicate your plan for including those products throughout your Club, Concession, Athletic Meals and Suite Menus and with your inclusion of local Subcontractors.

8. All Inclusive Pricing: Provide two proposed menus and pricing in 2020 numbers for the Club should Virginia Tech elect to make them all-inclusive. Include Food and Alcohol but price each option separately. Provide full breakdown of costs by service area (Athletic Event Concessions, Suite Concessions, and Student Athlete Performance Center).

9. Creative Concepts: Proposers should indicate their proposed concepts for the

Foodservice areas in written narrative form. Renderings of other creative concepts developed at similar venues is encouraged but not required.

10. Clubs and Suite Experience: Proposer must indicate their experience in serving similar

Foodservice facilities to the Clubs and Suite facilities provided in these Venues.

11. Student-Athlete Performance Center Experience: Proposer must indicate their experience in creating menus and serving similar athletic meals based on Virginia Tech’s current plans and expectations for the new Student Performance Center. The current food plan is shown in Attachment E.

12. Key Performance Indicators: Proposer should include recommended KPI reports they

utilize in their other accounts for Concessions, Clubs and Suites. Provide in detail the specific key performance indicators that you will be evaluated by during the Agreement. Include samples of such performance criteria from other venues, including without limitation: Client exit interviews of customers, caterer surveys, secret shopper services, internal audits, customer focus groups, standard transaction time performance standards, employee training standards, etc. Detail what information related to KPI’s is provided to your clients after every event at your other accounts. Specific KPI’s for the Student Athletic Performance Center are outlined in Section VII.F of this RFP.

13. Technology: Proposer shall indicate how they will utilize technology to improve service and quality of their operations. Include systems that Proposer is capable of managing at the Venues. These systems should include, without limitation, digital menu boards; maximization of mobile technology including in-seat ordering via customer cell phone and wait staff hand-helds; cashless payment systems; on-line and live operator telephone ordering options for all Suites; integrated POS system at all applicable permanent and portable sales locations tracking inventory and sales from purchase order through final disposition and acceptance of all major credit cards, University loyalty cards and value added tickets. Also cite specific examples where Proposer is currently using technology to increase the level of customer services and revenues including without limitation, reassigning employees during events to eliminate any service shortfalls.

14. Resumes, including experience, education, and performance record for each service

Proposer is offering (Concessions and Clubs, Suites, and Student-Athlete Performance Center) of two proposed full-time general managers and the Executive Chef for whom Virginia Tech will have the right of approval. Proposer must have their choice of the General Manager and Executive Chef at any oral presentation required by Virginia Tech for selection of the Proposer. Virginia Tech has the sole right to reject Proposer’s choice for management.

15. Detailed staffing charts for the following events; Sold Out Basketball Game, Sold Out

Baseball Game, Sold Out Football Game and a Football Game with all premium areas sold out and approximately 50,000 general customers. Proposer shall be accountable for maintaining appropriate staffing levels for all events.

16. Proposed menus for all Foodservice in the Venues, showing portion sizes and proposed

selling prices in 2020 dollars. Include Alcoholic Beverages, Clubs, Concessions, and Suites. Pricing must be competitive with similar facilities in the region.

17. Proposed monthly cycle menus for athletic meals for each meal type.

18. Proposed model for servicing Not for Profit Groups, should include any commissions for

Food Stands, Bars, etc.

19. Branded Products: Describe how Branded Products should be handled and how they will impact sales and profits. Detail other Facilities where Proposer uses Branded Products and any unique financial arrangements with these Brands.

20. Training Programs: Describe all of Proposer’s available training programs including

Proposers' current Alcohol Management and Customer Service Training Programs that are regularly used at other accounts. Indicate the proposed general manager’s experience in administering these training programs. Provide minimum number of hours of training each employee or not-for-profit group worker will receive annually. Specifically detail how every member of your not-for-profit labor force will be trained and capable of efficient service throughout each Agreement Year.

21. Concourse Supervisors: Describe the quantity and responsibilities of your concourse

supervisors at all Venues in managing the game day operations of not-for-profit stands and subcontractor stands.

22. Sustainability: Proposer shall indicate how they will initiate, meet, and exceed sustainable

(green) programs and goals set forth by regulation in addition to Virginia Tech standards (e.g. waste diversion and composting, energy efficiency). Programs should reflect current best practices and can include new innovative methods.

23. List of Clients: A list of other clients similar to the Venues that Proposer serves or has

served in the past five (5) years. Please provide detailed information, e.g., name, address, and telephone number of the Client, contact name, length of time, size of Client, number and type of events, annual sales and attendance. Indicate what services are provided, i.e.; Catering, Clubs, Concessions, Suites, etc.

24. Financial Statement: A current audited financial statement, for the two most recent fiscal

years of the Proposer, including balance sheet and profit and loss statements, prepared and certified by an independent Certified Public Accountant. The statement should also indicate the source and amount of financing required to fulfill the terms and conditions of this Agreement or satisfactory evidence of the financial capability to perform the proposed services.

25. List of Corporate Officers: Provide a list of the Proposer’s corporate officers and their

experience in the industry.

26. Event Information Recaps: Provide samples of event information recaps, daily and monthly statements, etc. that will be furnished to Virginia Tech during the term of this Agreement. Include forms from computerized cash registers.

27. Provide a list of any exceptions to the specifications operating or financial requirements.

28. Business Form of Proposer:

a. If the Proposer is a corporation, the proposal shall be signed by an officer of the corporation, with the designation of the signer's official capacity. The proposal shall show the state in which the corporation is chartered, and if the Proposer is not a publicly held company, its shareholders. The proposal shall show that the corporation is in good standing and qualified and authorized to do business in Virginia.

b. If the Proposer is a partnership, the proposal shall be signed in the name of the partnership by a general partner or other person duly authorized to bind the partnership. The capacity and title of the person signing shall be shown. A copy of the partnership agreement, along with a list of partners and a full explanation of the job related duties of each member of the partnership must be included.

c. If the Proposer is an individual or sole proprietorship, the Proposal shall be

signed by the individual in person, stating the name or style, if any, under which the Proposer is doing business.

d. If the Proposer is a limited liability company, the Proposal shall be signed by

an officer of the limited liability company, with the designation of the signer’s official capacity or by a manager or member thereof. A copy of the operating agreement should be provided, along with a list of member’s.

29. In any business form case, the Proposal shall show the present business address of the

Proposer at which communications from Virginia Tech and notices served are to be received.

30. The proposal must be signed by a person(s) authorized to legally bind the proposer and must contain a statement that this proposal and the financial terms proposed therein shall remain firm for a period of 180 days from the receipt of the proposals.

31. Participation of Small, Women-owned and Minority-owned Business (SWAM) Business:

If your business cannot be classified as SWaM, describe your plan for utilizing SWaM subcontractors if awarded a contract. Describe your ability to provide reporting on SWaM subcontracting spend when requested. If your firm or any business that you plan to subcontract with can be classified as SWaM, but has not been certified by the Virginia Department of Small Business and Supplier Diversity (SBSD), it is expected that the certification process will be initiated no later than the time of the award. If your firm is currently certified, you agree to maintain your certification for the life of the contract. For assistance with SWaM certification, visit the SBSD website at http://www.sbsd.virginia.gov/

32. The return of the General Information Form and addenda, if any, signed and filled out as required.

B. General Requirements

1. RFP Response: In order to be considered for selection, Offerors shall submit a complete

response to this RFP to include;

a. One (1) original and six (6) copies of the entire proposal, including all attachments. Any proprietary information should be clearly marked in accordance with 2.e. below.

b. One (1) electronic copy in WORD format or searchable PDF (flash drive) of the entire proposal as one document, INCLUDING ALL ATTACHMENTS mailed along with the hard copy above. Any proprietary information should be clearly marked in accordance with 2.e. below.

c. Should the proposal contain proprietary information, provide one (1) redacted hard copy of the proposal and attachments with proprietary portions removed or blacked out. This copy should be clearly marked “Redacted Copy” on the front cover. The classification of an entire proposal document, line item prices and/or total proposal prices as proprietary or trade secrets is not acceptable. Virginia Tech shall not be responsible for the Contractor’s failure to exclude proprietary information from this redacted copy. Response shall be submitted to: Virginia Polytechnic Institute and State University (Virginia Tech) Procurement Department (MC 0333) North End Center, Suite 2100 300 Turner Street NW Blacksburg, Virginia 24061

Reference the Due Date and Hour, and RFP Number in the lower left hand corner of the return envelope or package.

No other distribution of the proposals shall be made by the Offeror.

2. Proposal Preparation:

a. Proposals shall be signed by an authorized representative of the Offeror. All information

requested should be submitted. Failure to submit all information requested may result

in Virginia Tech requiring prompt submission of missing information and/or giving a lowered evaluation of the proposal. Proposals which are substantially incomplete or lack key information may be rejected by Virginia Tech at its discretion. Mandatory requirements are those required by law or regulation or are such that they cannot be waived and are not subject to negotiation.

b. Proposals should be prepared simply and economically providing a straightforward,

concise description of capabilities to satisfy the requirements of the RFP. Emphasis should be on completeness and clarity of content.

c. Proposals should be organized in the order in which the requirements are presented in

the RFP. All pages of the proposal should be numbered. Each paragraph in the proposal should reference the paragraph number of the corresponding section of the RFP. It is also helpful to cite the paragraph number, subletter, and repeat the text of the requirement as it appears in the RFP. If a response covers more than one page, the paragraph number and subletter should be repeated at the top of the next page. The proposal should contain a table of contents which cross references the RFP requirements. Information which the offeror desires to present that does not fall within any of the requirements of the RFP should be inserted at an appropriate place or be attached at the end of the proposal and designated as additional material. Proposals that are not organized in this manner risk elimination from consideration if the evaluators are unable to find where the RFP requirements are speciffically addressed.

d. Each copy of the proposal should be bound in a single volume where practical. All

documentation submitted with the proposal should be bound in that single volume.

e. Ownership of all data, material and documentation originated and prepared for Virginia Tech pursuant to the RFP shall belong exclusively to Virginia Tech and be subject to public inspection in accordance with the Virginia Freedom of Information Act. Trade secrets or proprietary information submitted by an Offeror shall not be subject to public disclosure under the Virginia Freedom of Information Act. However, to prevent disclosure the Offeror must invoke the protections of Section 2.2-4342F of the Code of Virginia, in writing, either before or at the time the data or other materials is submitted. The written request must specifically identify the data or other materials to be protected and state the reasons why protection is necessary. The proprietary or trade secret material submitted must be identified by some distinct method such as highlighting or underlining and must indicate only the specific words, figures, or paragraphs that constitute trade secret or proprietary information. The classification of an entire proposal document, line item prices and/or total proposal prices as proprietary or trade secrets is not acceptable and may result in rejection of the proposal.

3. Oral Presentation: Offerors who submit a proposal in response to this RFP may be required

to give an oral presentation of their proposal to Virginia Tech. This will provide an opportunity for the Offeror to clarify or elaborate on the proposal but will in no way change the original proposal. Virginia Tech will schedule the time and location of these presentations. Oral presentations are an option of Virginia Tech and may not be conducted. Therefore, proposals should be complete.

IX. SELECTION CRITERIA AND AWARD:

A. Selection Criteria

Proposals will be evaluated by Virginia Tech using the following:

Maximum Point Criteria Value 1. Quality of products/services offered and suitability for 20 the intended purposes 2. Qualifications and experiences of Offeror in providing 20 the goods/services 3. Specific plans or methodology to be used to provide the 20 Services 4. Cost (or Price) 30 5. Participation of Small, Women-Owned and Minority 10 (SWAM) Business ______ Total 100

B. Award

Selection shall be made of two or more offerors deemed to be fully qualified and best suited among those submitting proposals on the basis of the evaluation factors included in the Request for Proposal, including price, if so stated in the Request for Proposal. Negotiations shall then be conducted with the offerors so selected. Price shall be considered, but need not be the sole determining factor. After negotiations have been conducted with each offeror so selected, Virginia Tech shall select the offeror which, in its opinion, has made the best proposal, and shall award the contract to that offeror. Virginia Tech may cancel this Request for Proposal or reject proposals at any time prior to an award. Should Virginia Tech determine in writing and in its sole discretion that only one offeror has made the best proposal, a contract may be negotiated and awarded to that offeror. The award document will be a contract incorporating by reference all the requirements, terms and conditions of this solicitation and the Contractor's proposal as negotiated. See Attachment C for sample contract form. Virginia Tech reserves the right to award multiple contracts as a result of this solicitation.

X. MANDATORY PRE-PROPOSAL CONFERENCE: A mandatory pre-proposal conference will be held on November 8, 2019 at 10:00 AM initiating in Cassell Coliseum followed by a tour of food service spaces including back of house spaces. The purpose of this conference is to allow potential Offerors an opportunity to present questions and obtain clarification relative to any facet of this Request for Proposal. Due to the importance of all Offerors having a clear understanding of the scope of the work and requirements for this solicitation, attendance at this conference will be a prerequisite for submitting a proposal. Proposals will only be accepted from those Offerors who are represented at this pre-proposal conference. Attendance at the conference will be evidenced by the representative's signatures on the attendance roster. If a representative appears on your behalf, the representative must provide a signature and also identify the name of the Offeror. Bring a copy of this solicitation with you. Any changes resulting from this conference will be issued in a written addendum to this solicitation. No one will be admitted after 10:10 AM.

In addition to the Mandatory Pre-Proposal Conference the following Non-Mandatory game observations will be available: Men’s Basketball – November 8, 2019 7:00 PM Cassell Coliseum. Football – November 9, 2019 Time TBD Lane Stadium/Worsham Field. Attendees will have access to all public spaces, Clubs and Suites, but will not be allowed in the back of house spaces during these events. It is strongly recommended that you obtain a Virginia Tech parking permit for display on your vehicle prior to attending the conference. Parking permits are available from the Virginia Tech Parking Services Department located at 505 Beamer Way, phone: (540) 231-3200, e-mail: parking@vt.edu.

XI. INQUIRIES: All inquiries concerning this solicitation should be submitted in writing via email, citing the particular

RFP section and paragraph number. All inquiries will be answered in the form of an addendum. Inquiries must be submitted by 4:00 PM on December 4, 2019. Inquiries must be submitted to the procurement officer identified in this solicitation.

XII. INVOICES:

Invoices for goods or services provided under any contract resulting from this solicitation shall be submitted by email to vtinvoices@vt.edu or by mail to:

Virginia Polytechnic Institute and State University (Virginia Tech) Accounts Payable North End Center, Suite 3300 300 Turner Street NW Blacksburg, Virginia 24061

XIII. METHOD OF PAYMENT:

Virginia Tech will authorize payment to the contractor as negotiated in any resulting contract from the aforementioned Request for Proposal. Payment can be expedited through the use of the Wells One AP Control Payment System. Virginia Tech strongly encourages participation in this program. For more information on this program please refer to Virginia Tech’s Procurement website: http://www.procurement.vt.edu/vendor/wellsone.html or contact the procurement officer identified in the RFP.

XIV. ADDENDUM:

Any ADDENDUM issued for this solicitation may be accessed at http://www.apps.vpfin.vt.edu/html.docs/bids.php. Since a paper copy of the addendum will not be mailed to you, we encourage you to check the web site regularly.

XV. COMMUNICATIONS:

Communications regarding this solicitation shall be formal from the date of issue, until either a Contractor has been selected or the Procurement Department rejects all proposals. Formal communications will be directed to the procurement officer listed on this solicitation. Informal communications, including but not limited to request for information, comments or speculations regarding this solicitation to any University employee other than a Procurement Department representative may result in the offending Offeror’s proposal being rejected.

XVI. CONTROLLING VERSION OF SOLICITATION:

The posted version of the solicitation and any addenda issued by Virginia Tech Procurement Services is the mandatory controlling version of the document. Any modification of/or additions to the solicitation by the Offeror shall not modify the official version of the solicitation issued by Virginia Tech Procurement Services. Such modifications or additions to the solicitation by the Offeror may be cause for rejection of the proposal; however, Virginia Tech reserves the right to decide, on a case by case basis, in its sole discretion, whether to reject such a proposal.

XVII. TERMS AND CONDITIONS:

This solicitation and any resulting contract/purchase order shall be governed by the attached terms and conditions, see Attachment A.

XVIII. CONTRACT ADMINISTRATION:

A. Tom Gabbard, Virginia Tech Athletics, at Virginia Tech or their designee, shall be identified as the Contract Administrator and shall use all powers under the contract to enforce its faithful performance.

B. The Contract Administrator, or their designee, shall determine the amount, quantity,

acceptability, fitness of all aspects of the services and shall decide all other questions in connection with the services. The Contract Administrator, or their designee, shall not have authority to approve changes in the services which alter the concept or which call for an extension of time for this contract. Any modifications made must be authorized by the Virginia Tech Procurement Department through a written amendment to the contract.

XIX. ATTACHMENTS:

Attachment A - Terms and Conditions Attachment B - Zone Map for Cooperative Contracts Attachment C - Sample of Standard Contract Form Attachment D – Student Athlete Performance Center Projected Schedule Attachment E – Current Food Plan

ATTACHMENT A

TERMS AND CONDITIONS

RFP GENERAL TERMS AND CONDITIONS See: http://procurement.vt.edu/content/dam/procurement_vt_edu/docs/terms/GTC_RFP_07012019.pdf ADDITIONAL TERMS AND CONDITIONS A. ADDITIONAL GOODS AND SERVICES: The University may acquire other goods or services that the

supplier provides other than those specifically solicited. The University reserves the right, subject to mutual agreement, for the Contractor to provide additional goods and/or services under the same pricing, terms and conditions and to make modifications or enhancements to the existing goods and services. Such additional goods and services may include other products, components, accessories, subsystems, or related services newly introduced during the term of the Agreement.

B. AUDIT: The Contractor hereby agrees to retain all books, records, and other documents relative to

this contract for five (5) years after final payment, or until audited by the Commonwealth of Virginia, whichever is sooner. Virginia Tech, its authorized agents, and/or the State auditors shall have full access and the right to examine any of said materials during said period.

C. AVAILABILITY OF FUNDS: It is understood and agreed between the parties herein that Virginia Tech

shall be bound hereunder only to the extent of the funds available or which may hereafter become available for the purpose of this agreement.

D. CANCELLATION OF CONTRACT: Virginia Tech reserves the right to cancel and terminate any

resulting contract, in part or in whole, without penalty, upon 60 days written notice to the Contractor. In the event the initial contract period is for more than 12 months, the resulting contract may be terminated by either party, without penalty, after the initial 12 months of the contract period upon 365 days written notice to the other party. Any contract cancellation notice shall not relieve the Contractor of the obligation to deliver and/or perform on all outstanding orders issued prior to the effective date of cancellation.

E. CONTRACT DOCUMENTS: The contract entered into by the parties shall consist of the Request for

Proposal including all modifications thereof, the proposal submitted by the Contractor, the written results of negotiations, the Commonwealth Standard Contract Form, all of which shall be referred to collectively as the Contract Documents.

F. IDENTIFICATION OF BID/PROPOSAL ENVELOPE: The signed bid or proposal should be returned in

a separate envelope or package and identified as follows:

From: ____ Name of Bidder or Offeror Due Date Time Due

____ Street or Box No. Solicitation Number ____ City, State, Zip Code Solicitation Title

Name of Procurement Officer: ____

The envelope should be addressed to:

VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY (Virginia Tech) Procurement Department (MC 0333) North End Center, Suite 2100 300 Turner Street NW Blacksburg, Virginia 24061

The offeror takes the risk that if the envelope is not marked as described above, it may be inadvertently opened and the information compromised, which may cause the proposal to be disqualified. Bids or Proposals may be hand delivered to the designated location in the office issuing the solicitation. No other correspondence or other bids/proposals should be placed in the envelope.

G. NOTICES: Any notices to be given by either party to the other pursuant to any contract resulting from

this solicitation shall be in writing, hand delivered or mailed to the address of the respective party at the following address

If to Contractor: Address Shown On RFP Cover Page Attention: Name Of Person Signing RFP If to Virginia Tech: Virginia Polytechnic Institute and State University (Virginia Tech) Attn: John Spence Procurement Department (MC 0333) North End Center, Suite 2100 300 Turner Street NW Blacksburg, Virginia 24061 and Virginia Polytechnic Institute and State University (Virginia Tech) Attn: Tom Gabbard Athletic Department Jamerson Athletics Center Room 358 510 Stadium Road Blacksburg, Virginia 24061

H. SEVERAL LIABILITY: Virginia Tech will be severally liable to the extent of its purchases made against any contract resulting from this solicitation. Applicable entities described herein will be severally liable to the extent of their purchases made against any contract resulting from this solicitation.

I. CLOUD OR WEB HOSTED SOFTWARE SOLUTIONS: For agreements involving Cloud-based Web-

hosted software/applications refer to link for additional terms and conditions: http://www.ita.vt.edu/purchasing/VT_Cloud_Data_Protection_Addendum_final03102017.pdf

SPECIAL TERMS AND CONDITIONS

ADVERTISING: In the event a contract is awarded for supplies, equipment, or services resulting from this solicitation, no indication of such sales or services to Virginia Tech will be used in product literature or advertising. The contractor shall not state in any of the advertising or product literature that the Commonwealth of Virginia or any agency or institution of the Commonwealth has purchased or uses its products or services. CERTIFICATION OF MEAT PRODUCTS: By my signature on this solicitation, I hereby certify and warrant that all products offered for delivery meet or exceed the requirements of the Federal Institutional Meat Purchase Specifications (IMPS), Virginia Department of Agriculture Regulations, Federal Food, Drug and Cosmetic Act, and the Federal Wholesome Meat Act. All products awarded and delivered against this solicitation shall be subject to inspection at destination for specification compliance.

CONTRACT PERIOD: The contract shall be for a period of ten years.

CRIMINAL CONVICTION CHECKS: All criminal conviction checks must be concluded prior to the Contractor’s employees gaining access to the Virginia Tech Campus. Employees who have separated employment from Contractor shall undergo another background check prior to re-gaining access to the Virginia Tech campus. Contractor shall ensure subcontractors conduct similar background checks. Virginia Tech reserves the right to audit a contractor’s background check process at any time. All employees have a duty to self-disclose any criminal conviction(s) occurring while assigned to the Virginia Tech campus. Such disclosure shall be made to Contractor, which in turn shall notify the designated Virginia Tech contract administrator within 5 days. If at any time during the term of the contract Virginia Tech discovers an employee has a conviction which raises concerns about university buildings, property, systems, or security, the contractor shall remove that employee’s access to the Virginia Tech campus, unless Virginia Tech consents to such access in writing. Failure to comply with the terms of this provision may result in the termination of the contract.

DELIVERY AND STORAGE: It shall be the responsibility of the contractor to make all arrangements for delivery, unloading, receiving and storing materials in the building during installation. Virginia Tech will not assume any responsibility for receiving these shipments. Contractor shall check with Virginia Tech and make necessary arrangements for security and storage space in the building during installation.

INSPECTION OF JOB SITE: My signature on this solicitation constitutes certification that I have inspected the job site and am aware of the conditions under which the work must be accomplished. Claims, as a result of failure to inspect the job site, will not be considered by Virginia Tech.

INSURANCE: By signing and submitting a Proposal/Bid under this solicitation, the offeror/bidder certifies that if awarded the contract, it will have the following insurance coverages at the time the work commences. Additionally, it will maintain these during the entire term of the contract and that all insurance coverages will be provided by insurance companies authorized to sell insurance in Virginia by the Virginia State Corporation Commission. During the period of the contract, Virginia Tech reserves the right to require the contractor to furnish certificates of insurance for the coverage required. INSURANCE COVERAGES AND LIMITS REQUIRED: A. Worker's Compensation - Statutory requirements and benefits. B. Employers Liability - $100,000.00 C. General Liability - $2,000,000.00 combined single limit. Virginia Tech and the Commonwealth of

Virginia shall be named as an additional insured with respect to goods/services being procured.

This coverage is to include Premises/Operations Liability, Products and Completed Operations Coverage, Independent Contractor's Liability, Owner's and Contractor's Protective Liability and Personal Injury Liability.

D. Automobile Liability - $500,000. E. Builders Risk – For all renovation and new construction projects under $100,000 Virginia Tech will

provide All Risk – Builders Risk Insurance. For all renovation contracts, and new construction from $100,000 up to $500,000 the contractor will be required to provide All Risk – Builders Risk Insurance in the amount of the contract and name Virginia Tech as additional insured. All insurance verifications of insurance will be through a valid insurance certificate.

F. *The contractor agrees to be responsible for, indemnify, defend and hold harmless Virginia Tech, its officers, agents and employees from the payment of all sums of money by reason of any claim against them arising out of any and all occurrences resulting in bodily or mental injury or property damage that may happen to occur in connection with and during the performance of the contract, including but not limited to claims under the Worker's Compensation Act. The contractor agrees that it will, at all times, after the completion of the work, be responsible for, indemnify, defend and hold harmless Virginia Tech, its officers, agents and employees from all liabilities resulting from bodily or mental injury or property damage directly or indirectly arising out of the performance or nonperformance of the contract.

LABELING OF HAZARDOUS SUBSTANCES: If the items or products requested by this solicitation are "Hazardous Substances" as defined by the # 3.1-250 of the Code of Virginia (1950), as amended, or # 1261 of Title 15 of the United States Code, then the offeror/bidder, by submitting its Proposal/Bid, certifies and warrants that the items or products to be delivered under this contract shall be properly labeled as required by the foregoing sections and that by delivering the items or products the offeror/bidder does not violate any of the prohibitions of # 3.1-252 of the Code of Virginia or Title 15 U.S.C. # 1263.

LICENSE TO USE Virginia Tech LICENSED INDICIA: By signing and submitting this Proposal/Bid, the offeror/bidder agrees that if it is awarded a purchase order/contract as a result of this solicitation, it will follow the procedures outlined by Virginia Tech’s Licensing and Trademarks Administration to become a licensed vendor authorized to use Virginia Tech licensed trademarks indicia identified in the solicitation and to follow all procedures for submitting artwork for product for approval prior to producing any product with Virginia Tech indicia. As a licensed vendor, the offeror/bidder will be required to pay the university’s standard royalty rate for similarly licensed vendors. More information on the licensing process and application can be found at: http://clc.com/Licensing-Info.aspx.

PRICE ESCALATION/DEESCALATION: Price adjustments for changes in the contractor’s price of materials, labor and transportation may be permitted. Request for price adjustments for any other reasons will not be granted. No price increases will be authorized for 365 calendar days after the effective date of the contract. Contractor shall give not less than 30 days advance notice prior to the annual renewal of the contract of any desired price increase. The Contractor shall document the amount and proposed effective date of any general change in the price of materials, labor and transportation. Documentation shall be supplied with the contractor’s request for increase which will (1) verify that the requested price increase is general in scope and not applicable just to Virginia Tech, and (2) verify the amount or percentage of increase which is being passed on to the contractor by the contractor’s suppliers. Failure by the contractor to supply the aforementioned verification with the request for price increase will result in a delay of the effective date of such increase. The Virginia Tech Procurement Department may verify such change in price independently. The Virginia Tech Procurement Department may make such verification as it deems adequate. However, any increase which the Virginia Tech Procurement Department determines is excessive, regardless of any documentation supplied by the contractor, may be cause for cancellation of the contract by the Virginia Tech Procurement Department. The Virginia Tech Procurement Department will notify the contractor in writing of the effective date of any increase which is approved.

However, the contractor shall fill all purchase orders received prior to the effective date of the price adjustments of the old contract prices. “Across the Board” price decreases are subject to implementation at any time and shall be immediately conveyed to Virginia Tech. The contractor is further advised that price decreases which affect the price of materials, labor, and transportation are required to be passed on Virginia Tech immediately. Failure to do so will result in action to recoup such amounts. PRIME CONTRACTOR RESPONSIBILITIES: The contractor shall be responsible for completely supervising and directing the work under this contract and all subcontractors that he may utilize, using his best skill and attention. Subcontractors who perform work under this contract shall be responsible to the prime Contractor. The contractor agrees that he is as fully responsible for the acts and omissions of his subcontractors and of persons employed by them as he is for the acts and omissions of his own employees. PROPOSAL/BID ACCEPTANCE PERIOD: Any Proposal/Bid received in response to this solicitation shall be valid for 90 days. At the end of the 90 days the Proposal/Bid may be withdrawn at the written request of the offeror/bidder. If the Proposal/Bid is not withdrawn at that time it remains in effect until an award is made or the solicitation is cancelled. PROPOSAL/BID PRICES: Proposal/Bid shall be in the form of a firm unit price for each item during the contract period.

RENEWAL OF CONTRACT: This contract may be renewed by Virginia Tech upon written agreement of both parties for (one year)/( successive one year periods), under the terms of the current contract, and at a reasonable time (approximately 90 days) prior to the expiration.

SAFETY: The contractor bears sole responsibility for the safety of its employees. The contractor shall take all steps necessary to establish, administer, and enforce safety rules that meet the regulatory requirements of the Virginia Department of Labor and Industry (VDLI) and the Occupational Safety and Health Administration (OSHA). The contractor shall take steps as necessary to protect the safety and health of university employees, students, and visitors during the performance of their work. In addition, the contractor must also provide the university with a written safety program that it intends to follow in pursuing work under this contract. By entering into a contract with Virginia Tech, the contractor and its subcontractors agree to abide by the requirements described in Safety Requirements for Contractors and Subcontractors located on Virginia Tech’s Environmental, Health and Safety Services (EHSS) web site at this URL http://www.ehss.vt.edu/programs/contractor_safety.php. A copy of the publication may also be obtained by contacting EHSS at 540/231- 5985. No work under this contract will be permitted until the university is assured that the contractor has an adequate safety program in effect.

SIDEWALK POLICY: Driving on sidewalks is allowed when there is no other way to get a needed vehicle to a designated place or building on campus. The vehicle operator shall be made aware that extreme caution shall be used to operate the vehicle in a way that will not be a hazard or hindrance to pedestrians using the walk. The contractor shall be responsible for any damage to turf and anything that is located adjacent to the walk. Parking an unattended vehicle on a sidewalk is strictly prohibited by State Law. The contractor is allowed to park a vehicle on a sidewalk if there is no other way to perform necessary work. The procedure to obtain a permit to operate a vehicle on sidewalks is the same as for the turf as outlined in Turf Policy. Any vehicle parked illegally on sidewalks shall be subject to ticketing, fines and towing if necessary. SUBCONTRACTS: No portion of the work shall be subcontracted without prior written consent of Virginia Tech. In the event that the contractor desires to subcontract some part of the work specified herein, the contractor shall furnish Virginia Tech the names, qualifications and experience of their proposed subcontractors. The contractor shall, however, remain fully liable and responsible for the

work to be done by his subcontractor(s) and shall assure compliance with all requirements of the contract. TURF POLICY: Parking or driving on campus turf or sidewalk is strictly prohibited, except as specifically directed or otherwise allowed by the Physical Plant Grounds Department. In this case, a turf permit must be obtained from Virginia Tech Parking Services and displayed by the vehicle. Turf parking is not allowed under the canopy of any tree on campus. Any vehicle parked illegally on turf or sidewalks shall be subject to ticketing and fines. WORK SITE DAMAGES: Any damage to existing utilities, equipment or finished surfaces resulting from the performance of this contract shall be repaired to the Owner's satisfaction at the contractor's expense.

ATTACHMENT C

SAMPLE CONTRACT FORM

Standard Contract form for reference only Offerors do not need to fill in this form

COMMONWEALTH OF VIRGINIA

STANDARD CONTRACT

Contract Number:_______________________ This contract entered into this ____ day of ____________ 20___, by ______________________, hereinafter called the "Contractor" and Commonwealth of Virginia, Virginia Polytechnic Institute and State University called "Virginia Tech". WITNESSETH that the Contractor and Virginia Tech, in consideration of the mutual covenants, promises and agreements herein contained, agrees as follows: SCOPE OF CONTRACT: The Contractor shall provide the _____________ to Virginia Tech as set forth in the Contract Documents. PERIOD OF CONTRACT: From _________________________ through ________________________. COMPENSATION AND METHOD OF PAYMENT: The Contractor shall be paid by Virginia Tech in accordance with the contract documents. CONTRACT DOCUMENT: The Contract Documents shall consist of this signed contract, Request For Proposal Number __________ dated __________, together with all written modifications thereof and the proposal submitted by the Contractor dated _________ and the Contractor's letter dated __________, all of which Contract Documents are incorporated herein. In WITNESS WHEREOF, the parties have caused this Contract to be duly executed intending to be bound thereby. Contractor: Virginia Tech By:___________________________________ By: ___________________________________ Title:__________________________________ Title:__________________________________

Breakfast: 7-9am Dinner: 6-8pm ATTACHMENT DLunch: 11-2:30pm Snack: 9:30-10:30pm STUDENT ATHLETE PERFORMANCE CENTER ALL TEAMS FB + preseason sports*SUBJECT TO CHANGE ALL TEAMS + STAFF FB + Preseason sports + staff

FOOTBALL ONLY

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY1 2 3 4 5

Breakfast Breakfast Breakfast Breakfast Breakfast

Lunch Lunch Lunch Lunch Lunch

Dinner Dinner Dinner Dinner Dinner

6 7 8 9 10 11 12Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast

Lunch Lunch Lunch Lunch Lunch Lunch Lunch

Dinner Dinner Dinner Dinner Dinner Dinner Dinner

13 14 15 16 17 18 19Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast

Lunch Lunch Lunch Lunch Lunch Lunch Lunch

Dinner Dinner Dinner Dinner Dinner Dinner Dinner

20 21 22 23 24 25 26Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast

Lunch Lunch Lunch Lunch Lunch Lunch Lunch

Dinner Dinner Dinner Dinner Dinner Dinner Dinner

27 28 29 30 31Breakfast Breakfast Breakfast Breakfast Breakfast

Lunch Lunch Lunch Lunch Lunch

Dinner Dinner Dinner Dinner Dinner

AUGUST

KEY

Brunch/Lunch: 10:00-1pm Dinner: 4:30-7:30pm ATTACHMENT DSTUDENT ATHLETE PERFORMANCE CENTER ALL TEAMS FB + preseason sports

*SUBJECT TO CHANGE ALL TEAMS + STAFF FB + Preseason sports + staffFOOTBALL ONLY

FB + teams that opt in (bball)

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY1 2 3 4 5

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner

6 7 8 9 10 11 12

*possibility for FB dinner on Sundays during season Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner Dinner

13 14 15 16 17 18 19

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner Dinner

20 21 22 23 24 25 26

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner Dinner

27 28 29 30 31

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner Dinner

KEY

SEPTEMBER

Brunch/Lunch: 10:00-1pm Dinner: 4:30-7:30pm ATTACHMENT DSTUDENT ATHLETE PERFORMANCE CENTER ALL TEAMS FB + preseason sports

*SUBJECT TO CHANGE ALL TEAMS + STAFF FB + Preseason sports + staffFOOTBALL ONLY

FB + teams that opt in (bball)

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY1 2 3 4 5

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner

6 7 8 9 10 11 12

*possibility for FB dinner on Sundays during season Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner Dinner

13 14 15 16 17 18 19

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner Dinner

20 21 22 23 24 25 26

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner Dinner

27 28 29 30 31

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner Dinner

KEY

OCTOBER

Brunch/Lunch: 10:00-1pm Dinner: 4:30-7:30pm ATTACHMENT DSTUDENT ATHLETE PERFORMANCE CENTER ALL TEAMS FB + preseason sports

*SUBJECT TO CHANGE ALL TEAMS + STAFF FB + Preseason sports + staffFOOTBALL ONLY

FB + teams that opt in (bball)

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY1 2 3 4 5

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner

6 7 8 9 10 11 12

*possibility for FB dinner on Sundays during season Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner Dinner

13 14 15 16 17 18 19

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner Dinner

20 21 22 23 24 25 26Breakfast Breakfast Breakfast

ThanksgivingTHANKSGIVING WEEK Lunch Lunch Lunch FOOTBALL ONLY

Dinner Dinner Dinner Dinner

27 28 29 30 31

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner Dinner

KEY

NOVEMBER

Brunch/Lunch: 10:00-1pm Dinner: 4:30-7:30pm ATTACHMENT DSTUDENT ATHLETE PERFORMANCE CENTER ALL TEAMS FB + preseason sports

*SUBJECT TO CHANGE ALL TEAMS + STAFF FB + Preseason sports + staffFOOTBALL ONLY

FB + teams that opt in (bball) FB bowl prep

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY1 2 3 4 5

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner

6 7 8 9 10 11 12*possibility for FB dinner on Sundays during season

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner Dinner

13 14 15 16 17 18 19Graduation TBD FB bowl prep

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch FB bowl prep

Dinner Dinner Dinner Dinner Dinner FB bowl prep

20 21 22 23 24 25 26FB bowl prep FB bowl prep FB bowl prep FB bowl prep no meals no meals?

FB bowl prep FB bowl prep FB bowl prep FB bowl prep

FB bowl prep FB bowl prep FB bowl prep FB bowl prep

27 28 29 30 31FB bowl prep FB bowl prep FB bowl prep FB bowl prep

FB bowl prep FB bowl prep FB bowl prep FB bowl prep FB bowl prep

FB bowl prep FB bowl prep FB bowl prep FB bowl prep FB bowl prep

KEY

DECEMBER

Brunch/Lunch: 10:00-1pmDinner: 4:30-7:30pm

ATTACHMENT D*SUBJECT TO CHANGE STUDENT ATHLETE PERFORMANCE CENTER ALL TEAMS FB + preseason sports

ALL TEAMS + STAFF FB + Preseason sports + staffFOOTBALL ONLY

FB + teams that opt in (bball) preseason sports

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY1 2 3 4 5

Winter sports meals Winter sports meals Winter sports meals

6 7 8 9 10 11 12

preseason sports preseason sports preseason sports preseason sports preseason sportsWinter sports meals Winter sports meals Winter sports meals Winter sports meals Winter sports meals

13 14 15 16 17 18 19

preseason sports preseason sports preseason sports preseason sports preseason sportsWinter sports meals Winter sports meals Winter sports meals Winter sports meals Winter sports meals

20 21 22 23 24 25 26preseason sports 1st day of class

Winter sports mealsBrunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Martin Luther King Jr DayDinner Dinner Dinner

27 28 29 30 31

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner

NOTES: general schedule, please disregard actual dates

KEY

JANUARY

Brunch/Lunch: 10:00-1pm Dinner: 4:30-7:30pm ATTACHMENT DSTUDENT ATHLETE PERFORMANCE CENTER ALL TEAMS FB + preseason sports

*SUBJECT TO CHANGE ALL TEAMS + STAFF FB + Preseason sports + staffFOOTBALL ONLY

FB + teams that opt in (bball)

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY1 2 3 4 5

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner

6 7 8 9 10 11 12

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner

13 14 15 16 17 18 19

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner

20 21 22 23 24 25 26

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner

27 28 29 30 31

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner

NOTES: general schedule, please disregard actual dates

KEY

FEBRUARY

Brunch/Lunch: 10:00-1pm Dinner: 4:30-7:30pm ATTACHMENT DSTUDENT ATHLETE PERFORMANCE CENTER ALL TEAMS FB + preseason sports

*SUBJECT TO CHANGE ALL TEAMS + STAFF FB + Preseason sports + staffFOOTBALL ONLY pre-game meal (fall sports)

FB + teams that opt in (bball)

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY1 2 3 4 5

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner

6 7 8 9 10 11 12

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner

13 14 15 16 17 18 19

SPRING BREAK SPRING BREAK SPRING BREAK SPRING BREAK SPRING BREAK

feeding just spring sports feeding just spring sports feeding just spring sports feeding just spring sports feeding just spring sportsthat are in town that are in town that are in town that are in town that are in town

20 21 22 23 24 25 26

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner

27 28 29 30 31

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner

NOTES: general schedule, please disregard actual dates

KEY

MARCH

Brunch/Lunch: 10:00-1pm Dinner: 4:30-7:30pm ATTACHMENT DSTUDENT ATHLETE PERFORMANCE CENTER ALL TEAMS FB + preseason sports

*SUBJECT TO CHANGE ALL TEAMS + STAFF FB + Preseason sports + staffFOOTBALL ONLY pre-game meal (fall sports)

FB + teams that opt in (bball)

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY1 2 3 4 5

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner

6 7 8 9 10 11 12

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner

13 14 15 16 17 18 19

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner

20 21 22 23 24 25 26

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner

27 28 29 30 31

Brunch/Lunch Brunch/Lunch Brunch/Lunch Brunch/Lunch

Dinner Dinner Dinner Dinner

NOTES: general schedule, please disregard actual dates

KEY

APRIL

Brunch/Lunch: 10:00-1pm Dinner: 4:30-7:30pm ATTACHMENT DSTUDENT ATHLETE PERFORMANCE CENTER ALL TEAMS FB + preseason sports

*SUBJECT TO CHANGE ALL TEAMS + STAFF FB + Preseason sports + staffFOOTBALL ONLY pre-game meal (spring sports)

FB + teams that opt in (bball)

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY1 2 3 4 5

Brunch/Lunch Brunch/Lunch Reading Day Lunch

Dinner Dinner

6 7 8 9 10 11 12

*potential meals for teams still competing through this

week

13 14 15 16 17 18 19

*potential meals for teams still competing through this

week

20 21 22 23 24 25 26

SUMMER BREAK FOR DINING STAFF

27 28 29 30 31Summer Session I Begins

FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball)

NOTES: general schedule, please disregard actual dates

KEY

MAY

times TBD ATTACHMENT DSTUDENT ATHLETE PERFORMANCE CENTER ALL TEAMS FB + preseason sports

ALL TEAMS + STAFF FB + Preseason sports + staffFOOTBALL ONLY

FB + teams that opt in (bball)

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY1 2 3 4 5

FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball)

6 7 8 9 10 11 12

FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball)

13 14 15 16 17 18 19

FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball)

20 21 22 23 24 25 26

FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball)

27 28 29 30 31

FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball)

KEY

JUNE

times TBD ATTACHMENT DSTUDENT ATHLETE PERFORMANCE CENTER ALL TEAMS FB + preseason sports

ALL TEAMS + STAFF FB + Preseason sports + staffFOOTBALL ONLY

FB + teams that opt in (bball)

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY1 2 3 4 5

FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball)

6 7 8 9 10 11 12Summer Session II Begins FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball)

13 14 15 16 17 18 19

FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball)

20 21 22 23 24 25 26

FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball)

27 28 29 30 31

FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball) FB + teams that opt in (bball)

KEY

JULY

Attachment E

Virginia Tech Athletic Nutrition Center

BREAKFAST:

Hot Bar

Scrambled eggs

Hard boiled eggs

Egg Dish Rotation- scrambled with cheddar, bacon egg and cheese biscuit, frittata

Pancake/French toast rotation-buttermilk pancakes, blueberry pancakes, pecan pancakes

Crisp Bacon, possibly rotate with pork breakfast meats

Non pork breakfast meat, rotate

Breakfast potato-rotate-home fries, hash browns, oven roasted, possibly tater tots

Biscuits

Total

**Notes: position “partially open kitchen” cooking suite behind hot line to assist with omelets and pancakes/French toast for breakfast, grilled sandwiches at lunch, and pasta cooking at lunch and dinner.

Action Station/Demo/Pop-up/Omelet/Sandwich

Omelets-Multiple toppings

Breakfast potato

Biscuits

Breakfast meats

Total

** Notes: Induction range top with four eyes and vent hood on front counter facing students. Serves as cooking demo platform also with possible camera system to video feed monitors. Need a flat prep space with overhead mirror for demos (preparation). Need to plan how this station will be multipurpose and include sandwiches at lunch and dinner including pre-order capabilities and heating/grilling/panini sandwiches either in this venue or adjacent to it. Will be action station also.

Attachment E

Virginia Tech Athletic Nutrition Center

Salad Bar:

Oatmeal-with toppings on salad bar

Grits-with toppings on salad bar

Waffles-toppings on salad bar 2 waffle makers, hot syrup

Fresh Cut Fruit

Yogurt, including Greek

Yogurt Toppings

Drink Station:

Coffee

Water

Infused Waters (2)

Apple Juice, 100%, dispenser

Orange Juice, 100%, dispenser

VT MILK

1% Milk

1% Choc Milk

Iced tea

Fresh Squeezed orange juice machine-

Cereals-6 ea. dispenser

LUNCH and DINNER:

Super Salad Bar:

Three lettuces, including a mix of lettuces

Yogurt, including Greek Yogurt

Sliced Fresh Fruit

Whole Fresh fruit

Attachment E

Virginia Tech Athletic Nutrition Center

Boiled eggs

Proteins- rotating proteins-tuna, sliced chicken, diced ham, roast beef, turkey, smoked salmon (all prepped in-house, not purchased in a bag)

Fresh salad bar vegetables

Pasta or potato salad-rotating variety, made in house-pesto rotini salad, redskin potato salad…

Specialty Salad Toppings-sliced avocado, edamame, roasted red peppers, nut/seeds, goat cheese, feta cheese, artichoke hearts, warm proteins-small carving station and hot hold under counter

Six Dressings, 1 low fat, 1 low carb

Soup-variety of two soups/chili’s per day 2 soup wells

Crackers/bread

** This is to be show piece, lettuce display and toppings tilted toward customer, cold plates, good lighting to highlight the food, double sided with some items being only displayed once-i.e. lettuce and soup. Need further design, but approximately 8 cold wells on each side, 3 cold well salad display, once.

Traditional Buffet:

Two Entrees- two proteins, with one carved at dinner

Two Vegetables

Two starches

Rolls

Total

1) Fresh Tossed Pasta- Vapiano Style, two pastas, 2 sauces, 2 proteins, 2 vegetables 2) Brick Oven Style Flatbread Pizzas-Woodstone gas oven, ( one or two openings) –naan, pita,

tortilla style flatbread pizzas

** Notes- May need to create a smaller station within the Hot Bar footprint that focuses on pasta and pizza, which means pasta cookers on the line, induction cookers to combine sauce, pasta and protein. The partially open kitchen could help with this function? Need the Woodstone oven to be a “showpiece”, which leads to interior architecture and “look and feel”. The back walls of all venues should be intentionally designed to provide opportunities for finishes. There should be a 60” char broiler with ability to use wood chips for enhanced flavor on the front line for broiling steaks, chicken, and fish in front of athletes. Need a carving station in addition to hot wells.

Attachment E

Virginia Tech Athletic Nutrition Center

Action/Demo/Pop-up/Omelets/Sandwich

Stir fry, fajitas, wings, potato bar, sweet potato bar, gyros, Induction Cook top and HW/CWs

Sandwich Area:

1) Ability to pre-order sandwiches-Tapingo, or Tapingo style ( easy process, order goes directly from student to printer in the venue)

2) Made-to-Order sandwiches, both cold and hot-need to work through design and logistics of hot sandwiches, perhaps students could Panini press their own sandwiches at a separate station. Would probably need two makers working out of a large sandwich make up station (full size wells). Menu Board with sandwich names associated with Athletics”-The Justin-smoked turkey, Swiss cheese, lettuce, tomato, mayonnaise on Focaccia bread”, “The Lunch Pale”,

Dessert Station:

Cookies and Bars at Lunch- table top warmer for warm cookies

Hot Cobbler at dinner-

Dip-your-own-ice cream/Sundae station- 4 tub Ice Cream Freezer Cabinet, built in, easily accessible

Hot Fudge dispenser

Toppings dispenser/server

Ambient flat display area- cakes, pies, bars

Small refrigerated display- cheesecake, tiramisu, pudding, parfaits

Allergen area:

May be part of a venue, or may be a small area with glutton free bread, toaster, non-allergenic milk or lactose free milk, primarily for lunch, small half size glass cooler

Condiment Area:

Need multiple condiments, should be convenient to serving area/seating area

Vendor Service Area:

Given the constraints of the room size and health codes, it may be best to use a large community table as a “buffet” whenever an outside vendor is used. Instead of chafing dishes, portable flat hot serving surfaces could be used. Need electric in the floor as well as one hot cart and one cold cart and the appropriate power and plugs for the carts.

Pizza

Flat bread pizzas, calzones, Stromboli, garlic knots, etc.

Grab and go

Attachment E

Virginia Tech Athletic Nutrition Center

Salads, wraps, sandwiches, salads with protein, yogurt, protein and cheese trays (there will be a mechanism at the entry to only allow “to go” from the Grab and Go coolers. Athletes will only be allowed to dine in through the stations or go through Grab and Go and only select certain items to be equivalent to a meal.

VIRGINIA TECH UNIVERSITY EXHIBIT A FINANCIAL PROPOSAL

10/25/2019 1 THE BIGELOW COMPANIES, INC.

Category 10 Year Commission Agreement 10 Year Hybrid Agreement (Commission and Profit Split)

Capital Investment $ $

Owner Split of Net Profits XXXXXXXXXX %

Concession Sales % %

Club Sales % %

Non-Exclusive Catering Sales % %

Subcontractor Income % %

Suite Sales % %

Reserve Fund 2.0% 2.0%

Student Athletic Performance Center Cost per Meal $ $

Date

Authorized Signature

Signatory’s Title

Proposer

Address

Incorporated in the State of _______________________

Currently licensed to do business in Virginia? ___Yes ___No

I, __________________________________ (print name), authorized representative of __________________________________ (print name of Proposer) have read and understood the terms and conditions of this request for proposal, _______________________(have/have not) attended the pre-proposal

meeting, have received addenda _______________________ (fill in addendum numbers), have made all necessary inspections of the proposed Facilities, agree to abide by all terms of this RFP and our attached

proposal and agree to commence management of operations by July 1, 2020.

Concessionaire shall pay Owner the following Commissions and/or retain the following Management Fee and Net Profit Split and invest the following amount in accordance with their proposal submitted herewith..

____ Corporation ____ Partnership ____ Joint Venture ____ Sole Proprietorship ____ Limited Partnership Company

VIRGINIA TECH UNIVERSITY EXHIBIT B - PROJECTED SALES AND ATTENDANCE 2012 PROPOSER:_______________________________

10/25/2019 2 THE BIGELOW COMPANIES, INC.

2020/2021 Season Estimates Event Days Average Total Attendance Per Cap Sales Attendance Per Cap Sales Attendance Per Cap Sales

Football 7 53,000 371,000 -$ -$ - -$ -$ 5,000 -$ -$ Basketball, Men's 28 6,000 168,000 -$ -$ - -$ -$ 100 -$ -$ Basketball, Women's 28 3,000 84,000 -$ -$ - -$ -$ 100 -$ -$ Baseball 30 1,200 -$ -$ - -$ -$ 2,160 -$ -$ Softball 30 600 18,000 -$ -$ - -$ -$ - -$ -$ Concerts 0 - - -$ -$ - -$ -$ - -$ -$ Family Shows 0 - - -$ -$ - -$ -$ - -$ -$

Soccer/LaCrosse 15 500 7,500 -$ -$ - -$ -$ - -$ -$ Catering (Hokie Village) 7 2,500 17,500 - -$ -$ - -$ -$ - -$ -$

Totals 145 666,000 - #DIV/0! -$ - #DIV/0! -$ 7,360 -$ -$

Attendance Per Cap Sales Attendance Per Cap Sales Attendance Per Cap Sales

Football 600 -$ -$ - -$ -$ - -$ $ Basketball, Men's - -$ -$ - -$ -$ - -$ $ Basketball, Women's - -$ -$ - -$ -$ - -$ $ Baseball 40 -$ -$ - -$ -$ - -$ -$ Softball - -$ -$ - -$ -$ - -$ $ Concerts - -$ -$ - -$ -$ - -$ $ Family Shows - -$ -$ - -$ -$ - -$ $

Soccer/LaCrosse - -$ -$ - -$ -$ - -$ -$ Other Events - -$ -$ - -$ -$ - -$ -$ Catering - -$ -$ - -$ -$ - -$ -$

Totals 640 -$ -$ - #DIV/0! -$ - #DIV/0! -$

Clubs

Suites Non-Exclusive Catering Total Food and Beverage Sales

Attendance Concourse Concessions, Hawkers and Portables Subcontractor Gross Sales

VIRGINIA TECH UNIVERSITY EXHIBIT C MANAGEMENT STAFFING

10/25/2019 3 THE BIGELOW COMPANIES, INC.

Position SalaryHourly Total Annual

Wages

General Manager -$ -$ Assistant General Manager -$ -$

Catering Sales Manager -$ -$ Catering Manager -$ -$

Concessions Manager -$ -$ Assistant Concessions Manager -$ -$ Concessions/Vending Manager -$ -$ In-Seat Manager -$ -$ Concourse Supervisors -$ -$

Club Manager -$ -$ Assistant Bar Manager -$ -$

Warehouse Manager -$ -$

Suite Manager -$ -$ Suite Catering Supervisor -$ -$

Executive Chef -$ -$ Executive Sous Chef -$ -$

Kitchen Manager -$ -$

Office Manager -$ -$ Human Resources & Training Manager -$ -$ Assistant Human Resources & Training Manager -$ -$ Not for Profit Manager -$ -$

Add Any Additional Staff Required

2020 Totals -$ Projected Annual Increase 0.0%

VIRGINIA TECH UNIVERSITYEXHIBIT D CAPITAL INVESTMENT

PROPOSER ________________________

10/25/2019 4 THE BIGELOW COMPANIES, INC.

AREA AMOUNT Year 1 Year 2 Year 3 Year 4 Year 5 Year 6 Year 7 Year 8 Year 9 Year 10 TotalsTeam DiningMillwork/Stainless Steel/Counters/Cabinetry $ $ $ $ $ $ $ $ $ $ $Leasehold Improvements $ $ $ $ $ $ $ $ $ $ $Equipment $ $ $ $ $ $ $ $ $ $ $Smallwares $ $ $ $ $ $ $ $ $ $ $Rolling Stock/Portables $ $ $ $ $ $ $ $ $ $ $Team Dining Sub Total $ $ $ $ $ $ $ $ $ $ $

Commissary/Kitchen/OfficesMillwork/Stainless Steel/Counters/Cabinetry $ $ $ $ $ $ $ $ $ $ $Leasehold Improvements $ $ $ $ $ $ $ $ $ $ $Equipment $ $ $ $ $ $ $ $ $ $ $Smallwares $ $ $ $ $ $ $ $ $ $ $Rolling Stock/Portables $ $ $ $ $ $ $ $ $ $ $Commissary/Kitchen/Offices Sub Total $ $ $ $ $ $ $ $ $ $ $

Concessions/VendingMillwork/Stainless Steel/Counters/Cabinetry $ $ $ $ $ $ $ $ $ $ $Leasehold Improvements $ $ $ $ $ $ $ $ $ $ $Equipment $ $ $ $ $ $ $ $ $ $ $Smallwares $ $ $ $ $ $ $ $ $ $ $Portables $ $ $ $ $ $ $ $ $ $ $Concessions/Vending Sub Total $ $ $ $ $ $ $ $ $ $ $

SuitesLeasehold Improvements $ $ $ $ $ $ $ $ $ $ $Equipment $ $ $ $ $ $ $ $ $ $ $Smallwares $ $ $ $ $ $ $ $ $ $ $Portables $ $ $ $ $ $ $ $ $ $ $Suite Sub Total $ $ $ $ $ $ $ $ $ $ $

ClubsMillwork/Stainless Steel/Counters/Cabinetry $ $ $ $ $ $ $ $ $ $ $Leasehold Improvements $ $ $ $ $ $ $ $ $ $ $Equipment $ $ $ $ $ $ $ $ $ $ $Smallwares $ $ $ $ $ $ $ $ $ $ $Portables $ $ $ $ $ $ $ $ $ $ $Clubs Sub Total $ $ $ $ $ $ $ $ $ $ $

MiscellaneousCentral CO2 System $ $ $ $ $ $ $ $ $ $ $POS System $ $ $ $ $ $ $ $ $ $ $Transportation Equipment $ $ $ $ $ $ $ $ $ $ $Uniforms $ $ $ $ $ $ $ $ $ $ $Final Utility Connections $ $ $ $ $ $ $ $ $ $ $Design and Engineering Fees $ $ $ $ $ $ $ $ $ $ $Contingency $ $ $ $ $ $ $ $ $ $ $Freight and Installation $ $ $ $ $ $ $ $ $ $ $Miscellaneous Sub-Total $ $ $ $ $ $ $ $ $ $ $

TOTAL CAPITAL INVESTMENT $ $ $ $ $ $ $ $ $ $ $

VIRGINIA TECH UNIVERSITY EXHIBIT E OPERATING PROFORMA PROPOSER:_____________________

5 THE BIGELOW COMPANIES, INC.

Pre OpeningExpenses $ % $ % $ %

SalesConcessions -$ -$ 0.0% -$ 0.0% -$ 0.0%

Clubs -$ -$ 0.0% -$ 0.0% -$ 0.0%Catering -$ -$ 0.0% -$ 0.0% -$ 0.0%

-$ -$ 0.0% -$ 0.0% -$ 0.0%Suites -$ -$ 0.0% -$ 0.0% -$ 0.0%

-$ -$ 0.0% -$ 0.0% -$ 0.0%Team Dining -$ -$ 0.0% -$ 0.0% -$ 0.0%

Sales Total -$ -$ 0.0% -$ 0.0% -$ 0.0%

Other IncomeSub Contracted Food -$ -$ 0.0% -$ 0.0% -$ 0.0%

Sub Contractor Payout -$ -$ 0.0% -$ 0.0% -$ 0.0%Service Charges -$ -$ 0.0% -$ 0.0% -$ 0.0%

Service Charge Payout -$ -$ 0.0% -$ 0.0% -$ 0.0%Other Income Total -$ -$ 0.0% -$ 0.0% -$ 0.0%

Total Gross Receipts -$ -$ 0.0% -$ 0.0% -$ 0.0%

Product CostConcessions -$ -$ 0.0% -$ 0.0% -$ 0.0%

Clubs -$ -$ 0.0% -$ 0.0% -$ 0.0%Catering -$ -$ 0.0% -$ 0.0% -$ 0.0%

Suites -$ -$ 0.0% -$ 0.0% -$ 0.0%Team Dining -$ -$ 0.0% -$ 0.0% -$ 0.0%

Total Product Cost -$ -$ 0.0% -$ 0.0% -$ 0.0%

Payroll Management -$ -$ 0.0% -$ 0.0% -$ 0.0%Concessions -$ -$ 0.0% -$ 0.0% -$ 0.0%

Clubs -$ -$ 0.0% -$ 0.0% -$ 0.0%Suites -$ -$ 0.0% -$ 0.0% -$ 0.0%

Catering -$ -$ 0.0% -$ 0.0% -$ 0.0%Team Dining -$ -$ 0.0% -$ 0.0% -$ 0.0%

Office -$ -$ 0.0% -$ 0.0% -$ 0.0%Security -$ -$ 0.0% -$ 0.0% -$ 0.0%

Warehouse -$ -$ 0.0% -$ 0.0% -$ 0.0%Training -$ -$ 0.0% -$ 0.0% -$ 0.0%

Taxes & Benefits -$ -$ 0.0% -$ 0.0% -$ 0.0%Total Payroll -$ -$ 0.0% -$ 0.0% -$ 0.0%

2020 2021 2022

VIRGINIA TECH UNIVERSITY EXHIBIT E OPERATING PROFORMA PROPOSER:_____________________

6 THE BIGELOW COMPANIES, INC.

Other Operating Expenses Advertising & Classifieds -$ -$ 0.0% -$ 0.0% -$ 0.0%

Alarm -$ -$ 0.0% -$ 0.0% -$ 0.0%Armored Car Service -$ -$ 0.0% -$ 0.0% -$ 0.0%

Audit Fees -$ -$ 0.0% -$ 0.0% -$ 0.0%Bank Charges -$ -$ 0.0% -$ 0.0% -$ 0.0%Bond Expense -$ -$ 0.0% -$ 0.0% -$ 0.0%

Brand Franchise/Royalty Fees -$ -$ 0.0% -$ 0.0% -$ 0.0%Cleaning Supplies -$ -$ 0.0% -$ 0.0% -$ 0.0%Credit Card Fees -$ -$ 0.0% -$ 0.0% -$ 0.0%

Design Fees -$ -$ 0.0% -$ 0.0% -$ 0.0%Dues/Subscriptions -$ -$ 0.0% -$ 0.0% -$ 0.0%

Entertainment -$ -$ 0.0% -$ 0.0% -$ 0.0%Equipment Rental -$ -$ 0.0% -$ 0.0% -$ 0.0%

Flowers/Music -$ -$ 0.0% -$ 0.0% -$ 0.0%Ice -$ -$ 0.0% -$ 0.0% -$ 0.0%

Insurance -$ -$ 0.0% -$ 0.0% -$ 0.0%Laundry/Linen -$ -$ 0.0% -$ 0.0% -$ 0.0%

Marketing -$ -$ 0.0% -$ 0.0% -$ 0.0%Menus -$ -$ 0.0% -$ 0.0% -$ 0.0%

Office Expenses -$ -$ 0.0% -$ 0.0% -$ 0.0%Other -$ -$ 0.0% -$ 0.0% -$ 0.0%

Overages/Shortages -$ -$ 0.0% -$ 0.0% -$ 0.0%Paper Supplies -$ -$ 0.0% -$ 0.0% -$ 0.0%

Pest Control -$ -$ 0.0% -$ 0.0% -$ 0.0%Postage/Freight -$ -$ 0.0% -$ 0.0% -$ 0.0%

Printing -$ -$ 0.0% -$ 0.0% -$ 0.0%Professional Fees -$ -$ 0.0% -$ 0.0% -$ 0.0%

Recruiting Expense -$ -$ 0.0% -$ 0.0% -$ 0.0%Relocation Expense -$ -$ 0.0% -$ 0.0% -$ 0.0%

Repairs & Maintenance -$ -$ 0.0% -$ 0.0% -$ 0.0%Replacements -$ -$ 0.0% -$ 0.0% -$ 0.0%

Taxes and Licenses -$ -$ 0.0% -$ 0.0% -$ 0.0%Telephone -$ -$ 0.0% -$ 0.0% -$ 0.0%

Travel and Meals -$ -$ 0.0% -$ 0.0% -$ 0.0%Uniforms -$ -$ 0.0% -$ 0.0% -$ 0.0%

Utilities -$ -$ 0.0% -$ 0.0% -$ 0.0%Vehicle Expense -$ -$ 0.0% -$ 0.0% -$ 0.0%

Total Other Operating Expenses -$ -$ 0.0% -$ 0.0% -$ 0.0%

Operating Profit -$ -$ 0.0% -$ 0.0% -$ 0.0%Commission

Concessions -$ -$ -$ Clubs -$ -$ -$ Suites -$ -$ -$

Catering -$ -$ -$ Subcontractor Income -$ -$ -$

-$ -$ -$ Commission Total -$ -$ -$

Depreciation -$ -$ 0.0% -$ 0.0% -$ 0.0%

Contract Profit -$ -$ 0.0% -$ 0.0% -$ 0.0%

Profit Split Concessionaire -$ -$ 0.0% -$ 0.0% -$ 0.0%

Net Profit to Virginia Tech -$ #REF! 0.0% #REF! 0.0% #REF! 0.0%

Annual Inflation 0.0%

VIRGINIA TECH UNIVERSITY EXHIBIT F HISTORIC SALES

10/25/2019 7 THE BIGELOW COMPANIES, INC.

Athletics # of EventsTotal

AttendanceFood &

Beverage SalesBeer/Wine

SalesSubcontractor

Income Total SalesFootball (inc Spring Game) 8 278,107 1,192,763$ 84,043$ 1,276,806$ Men's Basketball 16 81,080 183,730$ 15,076$ 198,807$ Women's Basketball 18 15,300 38,901$ 3,214$ 42,115$ Men's Soccer 8 2,563$ 2,563$ Women's Soccer 8 3,899$ 3,899$ Graduations 5 40,127$ 1,128$ 41,255$ Volleyball 11 8,026$ 8,026$ Track 10 5,484$ 5,484$ Baseball 30 44,446$ 17,667$ 27$ 62,140$ Special Olympics 1 1,399$ 1,399$ Lacrosse 9 1,749$ 1,749$ Wrestling 5 24,654$ 870$ 25,524$ Softball 14 9,028$ 9,028$ Athletics Subtotal 143 374,487 1,556,771$ 17,667$ 104,357$ 1,678,795$

Athletics # of EventsTotal

AttendanceFood &

Beverage SalesBeer/Wine

SalesSubcontractor

Income Total SalesFootball (inc Spring Game) 7 1,278,647$ 1,278,647$ Men's Basketball 17 184,271$ 184,271$ Women's Basketball 15 30,153$ 30,153$ Men's Soccer 9 6,619$ 6,619$ Women's Soccer 8 3,892$ 3,892$ Graduations 6 58,018$ 58,018$ Volleyball 13 11,434$ 11,434$ Baseball 19 38,004$ 9,801$ 47,805$ Lacrosse 11 2,548$ 2,548$ Wrestling 4 7,130$ 7,130$ Softball 12 4,427$ 4,427$ Total Subcontractor 101,538$ 101,538$ Athletics Subtotal 121 0 1,625,143$ 9,801$ 101,538$ 1,736,482$

2018-19

2017-18