1. Menu Development: - Diverse, high-quality options. - Sample menus with flexible pricing proposals. 2. Affordability: - Develop a pricing model with low-cost meal or a la carte options. 3. Operational Flexibility: - Suggest a trial period with a proposed timeframe range. - Propose days and hours of operation with a minimum requirement: - Lunch: Monday through Thursday (mandatory). - Breakfast: Monday through Thursday (ideal). - Friday lunch service encouraged, particularly targeting nearby industries. - Option to suggest dinner and weekend services, or prepackaged dinners. 4. Equipment and Facility Use: - Following an onsite visit and kitchen tour, specify required kitchen appliances and equipment. - Provide an estimate for appliance rental costs. 5. Start Date Proposal: - Indicate an approximate timeframe between when bid is awarded and food services opening.
