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Okinawa Institute of Science and Technology Graduate University

Cafe Subcontracting Proposal Competition

Specification

Purpose:

This Proposal Competition process will be carried out for the purpose of providing drinks and light

meals to school staff and students as well as general users of the Cafe which is located in the Center

Building level C floor space owned by the Okinawa Institute of Science and Technology Graduate

University (hereinafter referred to as “University”). The Cafe also serves as a place for interaction

with visitors from within and outside Japan.

1. Subject： Okinawa Institute of Science and Technology Graduate University

“Cafe Subcontracting Proposal Competition”

2. General Information：

（１） Name of the Facility： Cafe on Level C floor, Center Building

Okinawa Institute of Science and Technology Graduate University

Location 1919-1, Tancha, Onna-son, Kunigami-gun, Okinawa

Building Center Building, Level C

Area Hall: 303.51㎡, Private Room: 40.74㎡

Kitchen and Backyard: 43.85㎡

Capacity 92 seats

Private Room: 12 seats

Users/a day Weekday: 400 people (average in FY 2018)

Weekend: 30 people (average Jan – Jun 2019)

（２） Facility： Basic kitchen equipment has been installed by the University.

Please see the attached “Cafe Floor Plan” and “Kitchen Facility”

（３） Population (as of May 2019):

*1：Visitors consist of visitors to OIST who have free access to the café and OIST family members

living on campus.

*2：More than 45 nationalities are represented at University. （as of May 2019）

（４） Others: During lunchtime (from 11:30), bento vendors sell bento boxes outside of the

café on Level C. An average of 3 vendors come on daily basis and sell approx.

150 bentos all together.

During the afternoon (from 15:00), one vendor sells bread & sweets each day.

2. Operating Conditions：

(1) Contract Period：from the date of the agreed contract to March 31, 2023

The contract may be extended until March 31, 2025 on the basis of satisfactory services, to

be mutually agreed by the person/organization with whom University chooses to contract

University employees 914 people

Students 167 people

Visitors *1

90 people

(Daily average)

Foreigners *2 University employees: 38%

Students: 87%

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(hereafter referred to as “Provider”) and the University. In the event of unsatisfactory service

that has unfavorable effects on University operation, the University has the right to terminate

the contract.

(2) Expected Hours of Operation：

The cafe is expected to provide services on weekdays and weekends, except Public

holidays, Golden Week and New Year. The service should be available between 08:00-

18:00. The exact hours of operation may be negotiable.

*The cafe serves as a meeting and resting space for students, faculty and administrative

staff. It is also used as a venue for internal/external events during the hours of operation.

(3) Responsibilities:

The Provider shall provide continuous operation of the cafe as a comfort space for drinking,

eating and gathering. The Provider is asked to prepare a proposal by taking the following

points into consideration.

⚫ Provide a range of beverages such as coffee, tea and juice, and light meals. e.g. bread,

soup, sandwiches and baked goods.

⚫ Include vegetarian or vegan menu options.

⚫ Other menu options, e.g., breakfast, snacks, etc. that can be provided should be outlined in

the proposal.

⚫ Provide both an eat-in and take-out menu.

⚫ Set appropriate prices menu prices. （Currently, ¥200～¥450）

⚫ Menus must be available both in Japanese and English.

⚫ Ingredients and allergy information should be detailed in an easy-to-read format.

⚫ Provide catering services for internal events, e.g. Afternoon Tea etc. (the University will

consult with the Provider in advance for the schedule and the volume).

⚫ Adopt sustainable service policies and procedures as much as possible, for example,

reduce/abolish use of plastics when serving. (e.g. no plastic straws, use of paper rather than

plastic bags, use of washable chopsticks, etc.)

⚫ Be sure to allocate sufficient staff to provide efficient services.

⚫ Have a minimum of one person who has sufficient English conversation skills on the counter

that will allow them to take orders in English.

⚫ Provide various payment methods/options, in cash, by Rakuten Edy or any other credit

cards.

⚫ Make payment by invoice in case of handling catering services for the University.

(4) Leasing System：

The Provider will pay the University a monthly rental fee for the use of the cafe space and

kitchen. The rental fee will be based on cafe sales but will not exceed 5% of gross

monthly sales. Utility costs will be the responsibility of the Provider.

(5) Expenses：

①Expenses the University shall meet;

a) Maintenance fee for the Kitchen equipment that the University provides.

b) Necessary Pest control expenses. （twice/year）

c) Cleaning expenses for the floor of Cafe public seating space.

d) Lighting expenses for Cafe operation.

e) Expenses to deal with earthquake measures.

f) Other expenses the University deem necessary.

② Expenses the Provider shall be responsible for;

a) Monthly rental fee

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b) Consumables such as plates, cutlery, trays, etc.

c) Water, Gas and Electricity fee for the kitchen and the designated area

d) Waste, cleanup fee for the kitchen and the designated area

e) Raw materials, hygiene and sanitation management, sales expenses

f) Any damage to the Cafe (Celling, Wall, Floor and Equipment provided by the

University) caused by the Provider shall be the Provider’s responsibility.

g) The Provider shall, in principle, use the equipment provided by the University,

however if there is any other necessary equipment for the operation of the café, then

the Provider will obtain permission from the University to install such equipment. The

purchase and installation costs will be met by the Provider.

h) Other expenses the Provider shall be responsible for;

Items Arranged Provided by

Note University Provider

Kitchen

Kitchen equipment

(existing) ●

Equipment ●

Tableware ●

Cookware ●

Dining hall facility ●

Cost of cooking materials ●

Labor cost ●

Consumable

expenses

Kitchen supplies ●

Office supplies ●

Uniforms ●

Utility cost

Water ● Only for the Kitchen

and the designated

areas. (Except the

public hall)

Electricity ●

Gas ●

Maintenance

expense

Maintenance Inspection ● University is

responsible for

University property Repair ●

Cleaning

expense

Daily cleaning ● ●

University is

responsible for the

daily cleaning of the

Cafe floor

Regular cleaning ● Waxing

Communicati

on Cost

Internal/External phone ● Arranged by

University

Wi-Fi ●

General

Expense

Necessary health check ● Health check/Stool

test, etc.

Operating license ●

Parking ● Parking permit

Rakuten Edy/credit card reader ●

(6) Business License ：

The Provider shall apply for the operation license (Eigyo-Kyoka-Sho) under the Food

Sanitation act. All expenses related to obtaining the license shall be borne by the Provider.

The attested copy of the license shall be submitted to the University.

(7) Hygiene Management：

The Provider is responsible for ensuring the cafe follows the standards of hygiene and

sanitation guidelines set by law.

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(8) Earthquake Measures：

The Provider shall follow the earthquake measures promoted by the University.

(9) Emergency Response：

In case of a disaster or accident or when there is a risk of the occurrence of such, or in the

event of a serious situation that hinders the execution of business, the Provider shall take

necessary measures immediately and report to relevant organizations and the University

without delay.

(10) Performance Evaluation：

There will be a regular review of the Provider’s performance. Areas of operation for

improvement will be discussed with the Provider by those University Staff responsible for the

Cafe contract.

End

センター棟C階 カフェ面積

⑫30.16ｍ2

⑩カフェ ：303.51ｍ2⑪個室 ： 40.74ｍ2

計 344.25m2

＜カフェ部分＞

⑫厨房 : 30.16ｍ2⑬厨房倉庫 ： 4.00ｍ2⑭EV前室 ： 9.69m2

計 43.85m2

＜バックヤード部分＞

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レジ

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C階カフェ厨房

W D H

1 瞬間湯沸器 GO-2420-WZ-HP-2 341 313 882 1 1 2009 2009

2 生ビールディスペンサー FDM-160S2 830 451 1370 1 B階倉庫 福島工業 2009 2009

3 二槽シンク（下部観音開扉付） 1100 600 800 1 3 日本調理機 2009 2009

4 コールドテーブル冷蔵庫 SUR-G1261S 1200 600 800 1 4 三洋電機 2009 2009

5 カップウォーマー DA-501F 500 400 314 1 5 タイジ 2009 2009

6 カップディスペンサー AA1023 φ145 600 1 要確認 スギコ産業 2009 2009

7 コーヒーマシン（エスプレッソ） M29 SEKECT-DT/2 570 565 480 1 7 エフエムアイ 2009 2009

7' エスプレッソ専用ミル MAX 170 365 470 1 7' エフエムアイ 2009 2009

8 コーヒーマシン（ドリップ） CT-141+CT-1103C 760 565 760 1 8 エフエムアイ 2009 2009

9 テーブル（下部観音開扉付） 900 600 800 1 9 日本調理機 2009 2009

10 炭酸飲料ディスペンサー 参考：SDM-S4PBA 320 650 750 1 10 2009 2009

11 電子レンジ EM-750 490 383 320 2 要確認 三洋電機 2009 2009

12 製氷機 IM-95TM-1 1000 600 800 1 12 ホシザキ 2018 2018

13 コールドテーブル冷凍冷蔵庫 SUR-G1561C 1500 600 800 1 13 三洋電機 2009 2009

14 キャビネットテーブル 1900 600 800 1 14 日本調理機 2009 2009

15 ジョッキクーラー SMR-V941N 900 600 800 1 15 三洋電機 2009 2009

16 手洗いシンク 600 600 800 1 16 日本調理機 2009 2009

17 冷凍ショーケース OHLM-1800R-W 1800 380 515 1 17 大穂製作所 2009 2009

18 トレイディスペンサー NO-36 430 700 910 1 要確認 ニット技研 2009 2009

19 オーガナイザー 9RS9 511 543 362 1 要確認 エピック 2009 2009

20 ティーディスペンサー PTE-100H2WA-BK 450 527 750 1 要確認 ホシザキ 2009 2009

21 レジスター 参考：TE-300-15M 410 450 291 1 C階厨房 2009 2009

22 ミキサー（マイティ） MT-30H 720 652 1182 1 B10 愛工舎 2012 2012

23 コンベクションオーブン（架台付） BKL-5 960 890 1655 1 B12 ツジキカイ 2012 2012

24 ４００×６００天板 SST-6 10 B12 ツジキカイ 2012 2012

25 ガステーブル RGT-0963B 900 600 800 1 B21 マルゼン 2012 2012

26 冷凍冷蔵庫 HRF-180ZF3 1800 800 1890 1 C1 ホシザキ 2012 2012

27 三槽シンク NS3-156B 1500 600 800 1 C7 日本調理機 2012 2012

28 冷蔵コールドテーブル RT-150SNF-ML 1500 600 800 1 C8 ホシザキ 2012 2012

29 作業台 1070 600 800 1 C9 日本調理機 2012 2012

30 フード SUS304 2100 900 550 1 C18 製作物 2012 2012

31 フード SUS304 1000 1300 450 1 C19 製作物 2012 2012

32 軟水器 QL2-7SO 95 115 580 1 ??? エバーピュアジャパン 2012 2012

33 野菜ジュースディスペンサー SM281A 228 370 586 1 ??? 中部コーポレーション 2012 2012

34 クローズ内蔵ケース TRH7SP-RNN 2135 750 1000 1 ??? 岡村製作所 2012 2012

35 冷凍冷蔵庫 HRF-120LZF3 1200 800 1890 1 N1 ホシザキ 2017 2018

36 コンベクションオーブン MBCO-5E 900 800 1555 1 N2 マルゼン 2017 2018

37 作業台 (抗菌ポリエチレン天板) 30.0t 1500 750 800 2 N３ 日本調理機、協和商事 2017 2018

No. 品名 品番寸法

台数 メーカー 年式納入年度設置場所

C階平面図