REQUEST FOR PROPOSAL NCC19-01 TO OPERATE A FOOD SERVICE PROGRAM at Nashua Community College, Nashua, NH NCC PROPOSAL DUE DATE AND TIME: Monday, July 30, 2018, 3:00PM Nashua Community College, Nashua hereinafter referred to as NCC, invite food service management companies, hereafter referred to as “Contractors”, to submit responses to its Request for Proposal (RFP) to operate its food services in accordance with the terms, conditions, and specifications that are attached. Proposals will be accepted until 3:00 p.m. EST, July 30, 2018. For Vendors wishing to attend the bid opening, only the names of the Vendors submitting responses will be made public at that time. Proposals shall be delivered in a sealed envelope addressed to: Laurie Berna Nashua Community College 505 Amherst Street Nashua, NH 03063 lberna@ccsnh.edu Under no circumstances will any proposal be accepted or considered after the established date and time noted above. The method of delivery is the responsibility of the Contractor. (No details of the proposal will be divulged at the time of opening.) All proposals shall be guaranteed for an acceptance period of at least 90 days after the proposal opening date. This solicitation does not commit NCC or the State of New Hampshire to award a contract, to pay any costs incurred in the preparation of a proposal, or to procure or contract for the articles of goods or services. NCC reserves the right to accept or reject any or all proposals received as a result of this request and to cancel in part or in its entirety this request for proposal, if it is in the best interest of NCC to do so. Contract Term:The term of any resulting contract shall end on or before June 30, 2021 with possibility of two one year extensions upon mutual agreement of both parties. Nashua Community College shall have the right to terminate the contract at any time by giving the Contractor a thirty (30) day written notice. Additional Information:Nashua Community College reserves the right to make a written request for additional information from a Contractor/Vendor to assist in understanding or clarifying a Bid Proposal. The responses are to be provided in writing. The college reserves the right to accept or reject any or all of the proposals. Required Material Safety Data Sheets (MSDS) for material brought on site by the successful bidder must be available on site at all times. All local, state and federal regulations are to be followed. Any fines assessed to Nashua Community College due to the lack of these regulations being followed will be the responsibility of the successful bidder. The Contractor who is awarded the contract will need to complete a contract (sample attached), be registered with the NH Secretary of State and provide a Corporate Resolution (corporations/LLC) or Partnership Certificate of Authority or Sole Proprietor Certification of Authority, whichever applies, to show the individual signing the contract is authorized to do so. InsuranceThe Contractor awarded the contract shall, at its sole expense, obtain and maintain in force, an insurance certificate Comprehensive general liability insurance against all claims of bodily injury, death or property damage, in amounts of not less than $250,000 per claim and $2,000,000 aggregate. The certificates are required to name Nashua Community College and CCSNH as additional insured. The certificates shall contain a clause prohibiting cancellations or modifications of the policy earlier than 10 days after written notice thereof has been received by Nashua Community College. Mandatory Pre-Proposal Meeting There will be a mandatory pre-proposal meeting on Wednesday July 18, 2018 at 2:00 p.m. in the Café 505 on the campus. Attendance at the pre-proposal meeting is a prerequisite to having a proposal considered during the evaluation process. Contractors will be given a tour of all Food Service production facilities immediately following the meeting. This will be the only opportunity for Contractors to visit food production areas and dining facilities. In the interest of fairness, visitation teams will be limited to 2 persons. Questions regarding the meaning or interpretation of the RFP, attachments and specifications shall be requested in writing and must be submitted 48 hours prior to the mandatory pre-proposal meeting. Answers will be provided by a RFP addendum to all prospective Contractors in attendance at the pre-proposal meeting. Direct questions or correspondence regarding the RFP to: Laurie Berna Nashua Community College 505 Amherst Street Nashua, NH 03063 lberna@ccsnh.edu Visiting the campus unannounced is not recommended. Prior notification of intent to visit should be made to the above staff member. Surprise visits to the facility or the offices of other college staff are not recommended. SCHEDULE OF KEY EVENTS Issue of Request for Proposal: July 11, 2018 Mandatory Pre-Proposal Meeting: July 18, 2018 at 2:00 PM Proposal Due Day & Time: July 30, 2018 at 3:00 PM Award and Notification to Successful Contractor: August 2, 2018 MAIL PROPOSALS OR HAND CARRY TO:Laurie Berna Nashua Community College 505 Amherst Street Nashua, NH 03063 lberna@ccsnh.edu Award:This contract will be awarded solely on the Café Services for Nashua Community College. This contract will not be awarded solely based on price. Nashua Community College reserves the right to accept or reject any or all of the proposals. Nashua Community College reserves the right to waive any and all informalities in its best interest. DEFINITION OF TERMS
INSTRUCTIONS
SCOPE OF SERVICES 1. FOOD SERVICE PROGRAM NCC expects that the Contractor will partner with the campus community to provide a friendly and responsive food service operation. Students, faculty, staff, and guests expect a dining and catered experience that rivals those found in the most popular commercial restaurants. Good variety, great taste, freshness, authenticity, healthy choices, ambiance, and excellent service will be the norm, not the exception. The Contractor must be innovative in providing appropriate food concepts that will attract and retain the campus community in a comforting and comfortable atmosphere. The contractor will have its own sales system to track volume of sales and type of sales. Subcontracting for any food services will not be allowed.
2. GENERAL SPECIFICATIONS
Dinner and events planned by the Student Senate. These meals shall be served and adequately promoted to encourage maximum campus participation. A calendar of special dinners will be prepared by the Contractor and approved by NCC, no later than one week prior to the start of each semester.
Eggs and Dairy Products, USDA Grade “A” Frozen Foods, USDA Grade “A” Fancy Fresh Produce, USDA “I” Quality Canned Goods, USDA Grade “A1” Fancy NCC reserves the right to periodically review all invoices to ensure these specifications are being met.
3. DINING SERVICES AT NCC Presently, at NCC, there is a Cafeteria just outside of the kitchen area that seats approximately 200 guests. The facility will serve breakfast, lunch, and dinner to the NCC campus community. There will be no breaks in food service between meals Breakfast 7:00am— 10:30am Lunch 11:00am—3:00pm Dinner 4:00 — 8:00 pm Breakfast Fresh-frozen orange juice and other juices, fresh fruits, eggs, bacon, baked pastries, baked specialty breads, assorted beverages including: coffee, teas, hot chocolate and milk (whole, low fat, skim and chocolate), Breakfast bar with choices including cereals, condiments and fruits, hot cereal Lunch and Dinner Special Low Cost Menu Choice of several items at a low cost 1 -3 dollars that can make a low cost meal under 5 dollars. Examples: pizza by the slice, subs by the inch or half sandwiches, hotdogs, etc. Hot Foods Lasagna, burritos, stir fry, chili, pizza, wraps, soups, burgers, tofu, chicken, steak, roast beef, poultry, ham, pork roast, chops, fish, and shrimp. Vegetables corn, green, beans, peas, carrots, asparagus, and broccoli. Deli Foods Roast beef, turkey, ham, pastrami or corned beef, sandwich spreads (tuna salad, ham salad, chicken salad, vegetarian, cheese, etc.), sliced assorted cheeses, breads, white, rye, French, pumpernickel, buttermilk, and diet Grill Hamburgers, Cheeseburgers, hotdogs, grilled cheese, chicken burgers, French fries, onion rings, sausage, cheese steak Soup and Salad Salad bar paid by weight of salad, hot soups clam chowder, tomato, chicken noodle, French onion Beverages carbonated drinks, teas, milk (whole, low fat, skim and chocolate), hot chocolate, coffee and juices and water. 4. VENDING Nashua Community College expects that the Contractor will partner with the campus community to provide a customer-focused, and responsive vending program. Students, faculty, staff, and guests expect a variety of food and beverages. 4.1 Contractor is to work closely with the Nashua Community College administrators and receive their approval in the determination of prices and selection. 4.2 Contractor shall inform Nashua Community College of the scheduled prices for food and beverage products. The prices must remain affordable for students, faculty and staff. 4.3 Contractor shall pay 20% of all vending sales to Nashua Community College on a monthly basis. The commission schedule shall be reviewed annually. 5.CATERING
6 FINANCIAL, ACCOUNTING METHODS, AND PAYMENT
7 PERSONNEL
Wearing clean outer clothing; Using hairnets, caps or lacquer spray when hair is longer than six (6) inches (applies to both male and female employees); Removing wristwatches and rings, except plain wedding band, during the preparation and service of food; Washing hands with warm water and soap upon reporting for duty, after each visit to the restroom, and after handling raw meat, fish or fowl; Reporting symptoms of infectious diseases, including colds, to medical authorities.
9 LICENSES
10 CONTRACT TERM AND TERMINATION
Contractor’s Initials: Date: Appendix A Major Equipment Double door freezer Double door coolers – 2 Countertop cooler – stationary Flat top grill Char broiler grill Two burner gas hot plate Refrigerated drawers – 4 Gas fryers – 2 Under counter freezer Lincoln pizza ovens – 2 Refrigerated pizza unit (1 door) Pizza warmer Soup kettle Four well steamtable Smoothie blender Deli slicer Refrigerated deli unit (2 door) Panini press Double door merchandiser Conveyor toaster – 2 Convection oven (Culinary lab)
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