Specifications include, but are not limited to: 1. Concessionaire responsibilities will include, but are not necessarily limited to the following: a. Manage the Connie Hudson Mobile Regional Senior Community Center kitchen. b. Hire, train, and pay all personnel necessary to operate the kitchen to provide the best of service, and ensure all engaged in food handling are properly certified and equipped. Personnel must not solicit or accept tips from customers. c. Provide healthy, nutritious, savory lunch meals of adequate serving size every weekday for varying number of senior citizens from the community that daily choose to have a lunch meal at the Center, with no guaranteed minimum attendance and no advanced reservation requirement. The maximum capacity of the dining area is 100 persons. d. Provide all food items for sale and food preparation. The concessionaire will provide all food preparation, cooking, and serving equipment to include plates, flatware, and napkins. e. Serve meals Monday – Friday, between the hours of 11:00 a.m. – 2:00 p.m. at a minimum cost to the citizenry. Suggested price range $6 to $9.50 for 1 meat, 2 vegetables, 1 bread, 1 dessert and 1 beverage. Extra side items ranging in cost from $0.80-$1.50. Suggested price range $2.99 to $5.99 for soup, larger salads and sandwiches for those wanting a lighter and less costly meal. All condiments and dinner napkins must be included. Pricing outside of these ranges are subject to approval by the City. f. Contractor may, with advance approval of the City, and not to interfere with other City uses of the facility, provide a la carte food items for sale outside of the 11:30 am – 2:00 pm serving hours, and use the facility to prepare food for catering services not related to the CHMRSCC. Contractor may not host functions and invite patrons for catered events at the CHMRSCC. Contractor is granted unescorted access to the building for this purpose. Contractor will pay the City the compensation rates listed above for any such sold items or meals prepared using CHMRSC facilities. g. Collect and account for all money, including the ability to accept payment by cash, credit, or debit. Concessionaire will be required to operate a payment checkout system for customers that is efficient and customer friendly. h. Create and provide a monthly menu with nutritional values included for each item to be given to the City one week prior to serving. i. Prepare and provide the City with a monthly report to include the number of meals served. j. City will conduct an evaluation after the first quarter and semi-annually thereafter. k. Maintain proper hygiene and food safety and pass all Health Department Food Safety inspections with a grade not less than 90. l. Adhere to all Federal, State, and local regulations for food service.
