REQUEST FOR PROPOSAL 2015-01 Management … 5.pdf5 February 17, 2015 – March 13, 2015 March 23,...

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REQUEST FOR PROPOSAL 2015-01

Management Contract of Dining Services Operation and Development

Addendum #5 Dated September 17, 2014

This addendum answers most of the questions submitted related to the Dining Services Operation RFP.

It also incorporates and makes part of the RFP the following attachments, referenced herein as parts of

answers to some of the questions.

Attachment H: Reservation Summary 178986

Attachment I: Reservation Summary 168451

Attachment J: pdf of Memorial Hall

Attachment K: pdf of Student Center

Attachment L: Inter Residence Council (IRC) CCSU Food Committee meeting minutes

Attachment M: Food Services Planning Committee meeting minutes

Attachment N: pdf of Arute Stadium

Attachment O: pdf of Hitchcock Young Pavilion

Attachment P: Resident meals consumed by breakfast, lunch and dinner

Sign and return this addendum with proposal.

Company Name ___________________________________________

Authorized Signature ______________________________________

Printer Name _____________________________________________

Title _____________________________________________________

Continued

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Group 1 -

1. Please outline the projected student (undergraduate and graduate) enrollment growth for the next three

years. How many will be full time and part time?

ANSWER: CCSU is currently projecting at least a 1% increase in enrollment for fall 2014 over fall of

2013. The University’s targeting an increase of an additional 300 full –time students and flat enrollment

growth for part-time for fall 2015 over fall 2014. The University continues to make enrollment

management a high priority.

Updated information is posted to the CCSU Institutional Research Website as it is made available at the

following web address: http://web.ccsu.edu/oira/factbook.asp

Fall

Semester

2013

Spring

Semester

2014

Head

count

Head

count

FTUG 7,624 7,078

FTGR 584 484

PTUG 2,147 2,062

PTGR 1,510 1,531

Total 11,865 11,155

2. Will the University consider a longer contract or capital amortization period?

ANSWER: No.

3. What is the length of time any capital investment can be amortized?

ANSWER: No longer than the contract term.

4. Please provide a two year sales history for the following by tender, net of sales tax:

CCSU will answer in a separate addendum

5. Student orientation:

a. Scheduled dates

ANSWER: August 22 – 27, 2014

b. How many people attend?

ANSWER: The University has been billed for 800 students per year for the past three years.

c. Please provide the menu / service requirements, counts and pricing for these events over the past 2

years?

ANSWER: See Attachment H, Reservation Summary 178986 for 2013 and Attachment I,

Reservation Summary 168451 for 2014.

6. Operating days:

a. Retail locations (by each location)

i. Summer, breaks and holidays – days of operation and operating hours. Are students able to

use their meal plan during this time?

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ANSWER:

Retail Dining (subject to change)

Jazzman’s

Days of Operation August 28, 2014 – November 25, 2014

December 1, 2014 – December 17, 2014

January 12, 2015 – January 16, 2015

January 20, 2015 – February 12, 2015

February 17, 2015 – March 13, 2015

March 23, 2015 – May 8, 2015

Hours: Monday - Thursday: 8:00 a.m. - 6:00 p.m., Friday: 8:00 a.m. - 2:00 p.m.

Students are able to use their bonus meals during these retail operating hours on selected

combinations.

Social Science Hall Retail Wall

Days of Operation

August 28, 2014 – November 25, 2014




February 17, 2015 – March 13, 2015

March 23, 2015 – May 8, 2015

Hours: Monday - Thursday: 8:30 a.m. - 2:00 p.m. and 3:30 p.m. – 6:30 p.m.


combinations.

Starbucks

Days of Operation

June 2, 2014 – July 3, 2014

July 7, 2014 – August 27, 2014

Hours for the above dates: Monday – Friday: 8:00 a.m. – 2:00 p.m.

Students may not use their bonus meals during these retail hours.

Starbucks

Days of Operations (continued)





February 17, 2015 – March 13, 2015

March 23, 2015 – May 8, 2015

Hours for the above dates: Monday - Thursday: 7:30 a.m. - 10:00 p.m., Friday: 7:30 a.m. - 3:00 p.m.


combinations.

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Blue Devil Grille

Days of Operation

June 2, 2014 – July 3, 2014

July 7, 2014 – August 27, 2014

Hours for the above dates: Monday – Friday: 11:00 a.m. – 1:30 p.m.

Students may not use their bonus meals during these retail hours.

Blue Devil Grille

Days of Operation (continued)





February 17, 2015 – March 13, 2015

March 23, 2015 – May 8, 2015

Hours for the above dates: Monday - Thursday: 11:00 a.m. - 10:00 p.m., Friday: 11:00 a.m. - 2:00

p.m.

Students are able to use their bonus meals after 1 PM at this location on selected combinations.

Pandini’s

Days of Operation





February 17, 2015 – March 13, 2015

March 23, 2015 – May 8, 2015



Sub Connection

Days of Operation





February 17, 2015 – March 13, 2015

March 23, 2015 – May 8, 2015



Nutmeg Room

Days of Operation





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February 17, 2015 – March 13, 2015

March 23, 2015 – May 8, 2015

Hours: Monday - Friday: 11:00 a.m. - 1:30 p.m.


combinations.

b. Memorial Hall – residential dining

i. Summer, breaks and holidays – days of operation and operating hours. Are students able to

use their meal plan during this time?

ANSWER: Students are able to use their meal plan during all the following meal plan

operating hours.

Resident Dining

Fall / Spring Dining Days of Operation:


November 30, 2014 – December 17, 2014

January 11, 2015 – March 13, 2015

March 22, 2015 – May 8, 2015

Memorial Hall - North Side

Weekdays

Breakfast: 7:30 a.m. - 11:00 a.m.

Lunch: 11:00 a.m. - 1:30 p.m.

Dinner (Mon-Thu): 4:30 p.m. - 7:30 p.m.

Memorial Hall - South Side Weekdays

Lunch: 11:30 a.m. - 2:00 p.m.

Late Lunch: 2:00 p.m. - 4:30 p.m.

Dinner (Mon-Fri): 5:00 p.m. - 7:30 p.m.

Late Dinner (Mon-Thu): 7:30 p.m. - 9:00 p.m.

Weekends

Brunch: 10:30 a.m. - 2:00 p.m.

Lunch: 11:30 a.m. - 3:30 p.m.

Dinner Saturday: 4:00 p.m. - 7:30 p.m.

Dinner Sunday: 4:00 p.m. - 7:30 p.m.

Summer dining, breaks and holidays are done through a hybrid of Catering and Resident Operations

and are flexible.

7. Summer camps/conferences:

a. Sales data for last two years.

ANSWER: Summer Food Service is handled by catering; there is not a summer residential food

program. Sales for summer 2013 and summer 2014 are as follows –

Note: CABS refers to “Catering, Alcohol Beverages Served”

CS refers to “Catering Services”

TLS refers to “Through Line Sales”

# of Svc refers to Number of unique service orders

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b. List of summer conferences scheduled / confirmed for the coming year.

ANSWER: CCSU does not have a confirmed list of Conferences and Camps for summer 2015; the

following report is a small sample of summer 2014 events that represents the different types of food

service requests typical of summer groups.

Summer Food Service

Total Participants Time Frame Total Food Cost

22 L, 5/28 - 7/25 $3,652.30

9 L, D, 6/27 $557.75

50 B,L, D 7/5 - 8/2 $39,218.50

295 B,L, D, 6/22 - 6/ 29 $18,260.75

60 B,L, D, 6/20 - 6/ 29 $3,834.00

150 B,L,D, 7/10 - 7/14 $13,188.25

117 B,L,D, 7/1 - 8/9 $48,707.75

64 B,L,D 6/24 - 8/1 $35,379.65

4 B,L,D $4,297.29

Food Service

Breakfast - B

Lunch - L

Dinner - D

EMS Enterprise Page 1 of 1

8/27/2014 11:41 AM KAP

Summer Students Program Training 186224 Workshop/Seminar

EOP Summer Program June 2014 185903 F/S TTL

ConnCAP Summer 2014 186666 F/S Through Line

Youth Leadership Project 7th Annual

Overnight Conference 2014

179952 Conference

Summer Program 2014 179975 Workshop/Seminar

Jamaica 2014 Summer Program 186496 Conference

Football Camp 186079 Clinic/Camp

CCSU TRiO Summer College

Exploration Program 2014

185516 Ceremony

CAN Retreat 186648 Social

CCSU Sales by Reservation

Event Name Res ID Rep Event Type

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c. Current summer conference and camps rates by group.

ANSWER: Summer conferences are handled like catering. There are no specific group set rates.

8. Meal plans

a. What is the current daily rate charged by the food service vendor for the current meal plans?

ANSWER: $13.30/per board day for academic year 14-15.

b. Please breakout the number of resident meals consumed by breakfast, lunch and dinner.

ANSWER: See Attachment P for requested breakdown for the periods Jan 11, 2013 – May 2, 2013

and Aug 23, 2013 – Nov 21, 2013. No resident meal plans are offered during the summer break.

c. Are the Blue Chip Dollars billed as part of the meal plan daily rate to the University or billed

separately as used?

ANSWER: Blue Chip dollars are not part of the Meal Plan. If the student elects to use their Blue

Chip dollars towards an on-campus food purchase (vending machines not included), the contractor

bills the University weekly for the Blue Chip purchases made in any of the contractor’s food venues.

For additional Blue Chip card information please refer to the website:

http://web.ccsu.edu/its/aboutBluechip.asp.

d. What happens to unused Blue Chip Dollars at the end of the fall and spring semesters?

ANSWER: The money put on the Blue Chip card does not expire and is available to the students and

employees until they are used or refunded to the Blue Chip card holder.

e. What is the dollar amount of the unused Blue Chip Dollars at the end of the fall and spring semesters

for past 2 years?

ANSWER: Any unused Blue Chip dollars at the end of the semester belong to the card holder not

the University or the food service contractor. Therefore the amount of unused Blue Chip dollars is

not something that is tracked in this manner.

There are no Blue Chip dollars assigned to the meal plan only. All Blue Chip dollars are put onto a

Blue Chip card voluntarily and may be used both on campus and off campus wherever the Blue Chip

card is accepted. The dollars put on the Blue Chip card do not expire and are available to the

students until they are used or refunded to the student.

f. Please provide the dollar value of any additional Blue Chip Dollars sold to students beyond the

standard meal plans (both voluntary and mandatory) last year.


g. Is there meal exchange or meal equivalency at any of the existing retail locations?

ANSWER: The CCSU all-access plan includes bonus meals. Each residential student gets 20 bonus

meals each semester as a part of their all access meal plan. Bonus meals can be used to host a guest

in the resident dining area. They can also be used at retail locations on campus on selected

combinations at each location. This is not a dollar equivalency program.

i. If so, what is the current retail meal exchange or the equivalency value for breakfast, lunch

and dinner for students participating on a meal plan?

ANSWER: Each of the bonus meals is valued by the current contractor at $4.80.

ii. What are the hours available for meal exchanges or meal equivalency for each retail venue?

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ANSWER: See the answer to question 6 for when bonus meals can be used at each

location.

h. What has been the historical rate increase in the residential meal plans and retail prices over the past

five years?

ANSWER: Retail has increased by on average approximately 3% each year.

The meal plan price that the student pays each year has increased by the following:

FY15 – 3.5%

FY14 – 4.5%

FY13 – 2.5%

FY12 – 2.5%

FY11 – 5%

i. What is the number of billing days for meal plans per semester?

ANSWER: The billing days are based upon the actual number of serving days.

FY Days

15 219

14 217

13 216

12 215

11 215

Note that there are usually two half-days per semester. Two half-days are billed as one full day.

When the contractor serves breakfast and lunch only that is the equivalent of a half day. When the

contractor serves dinner only that is the equivalent of a half day.

j. What is the dollar amount of the meal plan override the University receives from selling meal plans

to students?

ANSWER: Meal Plans sold: $8,839,853.28 for the 2013 – 2014 academic year.

Paid to the contractor: $5,544,144.48 for the 2013 – 2014 academic year.

Please note: There are other costs associated with the food service contract that the University pays

for which are not reflected in the above dollar figures such as: all utilities (water, HVAC, sewer,

electric, gas, etc.), HVAC cleaning and maintenance, trash removal, building maintenance, grounds

keeping, and snow removal.

k. What is the target override return from the sales of meal plans? (Dollars collected from students for

meal plans sold less the amount paid to the incumbent).

ANSWER: CCSU expects the override percentage to be greater in the next contract.

l. Historically, has the University taken the students meal plan deposits and made an advance payment

to the food service vendor? If so, what has been the advance payment dollar amount paid to the

vendor this past year?

ANSWER: For the 2014-2015 Fiscal Year – the fixed fee portion of the payment to the contractor

was:

For the 2014-2015 Fiscal Year:

$1,046,553 August 20, 2014

$1,414,260 September 20, 2014

$707,130 October 20, 2014

$1,018,268 January 20, 2015

$1,018,268 February 20, 2015

9. Meals and customer count data for Fall 2013 / Spring 2014

Residential Dining Hall:

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Number / value of board meals exchanged in the retail facilities (if applicable)

Retail Dining:

Customer counts by meal period (breakfast, lunch, dinner)

Per capita sales (sales / the total students, faculty and staff on campus)

Sales mix (sales breakdown by breakfast items, snacks, entrees, sandwiches, grill items,

beverages and desserts)


10. Retail

a. Who has the franchise agreement with the national retail brands - the incumbent or University?

b. When does the current franchise agreement expire for these concepts?

c. Please provide the one-year sales history for any national brand on campus.

d. Is the food service provider assessed a service fee on Blue Chip Credit Card Sales? If so, what is the

percentage?

e. Do the sales figures shown on page 18 and 19 include or exclude sales tax?

f. What is the value of Blue Chip Credit Card purchases through the off campus vendors?

g. What are the summer hours of operation / days open for the Devil’s Den?


11. Catering

a. Where is most of the catering done? Primary customers?

ANSWER:

Primary locations -

Memorial Hall

Student Center

On-campus deliveries to various campus buildings

Primary customers –

Athletics

International Education

Student Affairs

Pre-Collegiate Services

Student Organizations

Alumni/Development

b. Is there any catering service provided off-campus (e.g. President’s House)?

ANSWER: Yes – there are approximately 75 events per year, including approximately 60 located at

CCSU’s ITBD, 185 Main Street, New Britain.

c. Special catering requirements (for the President, Trustees, etc.)?

ANSWER: CCSU’s desire would be to have a high quality of service for all of our catered events,

meeting or exceeding the client expectations as the client sets.

d. Are the catering sales figures provided net of sales tax?

ANSWER: Gross sales excluding sales tax.

e. Who sets up and breaks down rooms for catering events (tables/chairs, buffet tables, etc.)?

ANSWER: Varies by location.

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Memorial Hall – Dining Services (at no additional charge to University or client).

Student Center – Student Center Staff (any setups and break down costs are borne by the

University utilizing university staff).

Kaiser Hall – Athletic Dept Staff (any setups and break down costs are borne by the University

utilizing university staff).

Other buildings – Event Management (any setups and break down costs are borne by the

University utilizing university staff).

f. Current financial arrangements? Is incumbent exclusive caterer or not?

ANSWER: All catering is billed out to the client by the University; clients make payment by check,

purchase requisition and cash to the University. CCSU does not accept credit cards for catering

purchases. The University assumes the risk of collection and pays the contractor while the

University collects the funds from the client. See Attachment D for detail of catering expenses by

year. The incumbent is the exclusive caterer on campus and has the right of first refusal.

g. Does the current catering software in place allow ordering of food and booking of rooms?

ANSWER: Yes

i. Who owns the software?

ANSWER: The University

ii. Who pays for licensing?

ANSWER: The University

12. Commissions

a. Please provide the current percent rate by each revenue category.

ANSWER: The University does not receive a commission. In the current contract the University

receives a percent on all revenue excluding board sales as follows on an annual basis:

100% of the first $150,000 of Net Sales;

0% of the amount of Net Sales from above $150,000 to a maximum of $1,650,000; and

10% of the Net Sales above $1,650,000.

b. What is the commission dollar amount received past each of the past two years?

The University does not receive a commission. However, the University has received the following

percent of revenue related to retail and catering sales:

FY 14 - $243,922

FY 13 - $224,544

13. Please provide the current yearly donation form (sic) the existing food service provider.

a. In kind Catering Funds - who and how much? The current food contractor provides:

food for the corporate sponsor box at all home football games

refreshments for the press/media at all home football games

b. Athletic events – what and how much? $4,500/year

c. Scholarships – how many and how much? $20,000/year

d. Academic events – what and how much? none

14. Unamortized Investments (if applicable)

a. What is the amount of the unamortized investment as of June 30, 2015? ANSWER: $0

b. What was the last investment used for? ANSWER: $0

c. What was the amortization period for each investment? ANSWER: $0

15. Facilities

a. Provide Cad drawings or blue prints of the existing dining and kitchen areas.

ANSWER: See Attachment J, PDF drawings of Memorial Hall, and Attachment K, PDF drawings of

the Student Center.

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Note that Adobe Pro is required to open and view the PDFs.

16. Student Employees

a. Does the current vendor offer paid / non-paid internships to students? If so, please identify how

many are paid / non-paid and the role of each intern.

ANSWER: No, the current contractor does not offer internships.

b. How many students are employed by the food service vendor?

ANSWER: Approximately 70 per academic semester.

c. What is the average wage for student workers?

ANSWER: $14.41 at Memorial Hall, $10.74 at the Student Center.

17. Card Access System/POS

a. Please provide the make, model, and date of purchase of the current access & POS systems.

ANSWER: The POS system is the Micros 3700 server on a VM Workstation 5a for the registers,

installed May 2012. Physical access to campus rooms and areas is handled through four systems:

hard keys, Persona locks, Locknetics locks (being phased out), and Continuum for online locking.

b. Who owns the meal card access & point of sale systems and equipment?

ANSWER: CCSU

c. How much is the annual charge, and who has historically paid for it?

ANSWER: CCSU is responsible for this charge.

18. Labor

a. Since the food service workers are represented by a Collective Bargaining Agreement, please

provide a seniority list, current benefit enrollment breakout, full and part time work roster, and any

contract to date accruals.

b. Please provide the current tax and benefit rate charged by incumbent in the monthly P/L statement

you receive.

c. Please provide hourly rates of pay for each position and a one-week staffing schedule.

d. Please provide the number of weeks per year the staff is paid?

e. Please provide the average number of hours worked per week for each student worker

ANSWER: Refer to addendum 2 for answers related to labor.

19. Survey and benchmarking data

a. Who are your peer institutions?

ANSWER:

CCSU Comparison Institutions

Unit ID (from IPEDS) Institution Name Institution State

165024 Bridgewater State University Massachusetts

196130 Buffalo State SUNY New York

190549 CUNY Brooklyn College New York

235097 Eastern Washington University Washington

151324 Indiana State University Indiana

167729 Salem State University Massachusetts

149231 Southern Illinois University Edwardsville Illinois

176965 University of Central Missouri Missouri

16798719b? University of Massachusetts-Dartmouth Massachusetts

174233 University of Minnesota-Duluth Minnesota

161554 University of Southern Maine Maine

141264 Valdosta State University Georgia

187444 William Paterson University of New Jersey New Jersey

206695 Youngstown State University Ohio

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b. Please provide past 2 years survey / benchmark scores on dining from outside agencies such as EBI/

NASPA / NACUFS.

ANSWER: CCSU only does the EBI (Educational Benchmarking Incorporated) survey every other

year.

These are the results from our most recent survey on the Student Center, which are specific to retail

food services. Due to the University confidentiality agreement/contract with EBI, the information is

only available in the following format:

74% of respondents were neutral to very satisfied with the eating establishments in the Devils Den

66% of respondents were neutral to very satisfied with the pricing of food in the Devils Den

74% of respondents were neutral to very satisfied with the quality of food in the Devils Den

91% of respondents were neutral to very satisfied with the customer service in the Devils Den

92% of respondents were neutral to very satisfied with the cleanliness of the Devils Den

91% of respondents were neutral to very satisfied with the atmosphere of the Devils Den

85% of respondents were neutral to very satisfied with the seating availability in the Devils Den

93% of respondents were neutral to very satisfied with the staff courteousness in the Devils Den

68% of respondents were neutral to very satisfied with the hours of operation of the Devils Den

These are the results from our most recent survey on Memorial Hall, which are specific to resident

dining services. Due to the University confidentiality agreement/contract with EBI, the information

is only available in the following format:

72% of respondents were neutral to very satisfied with the quality of food in the Dining Hall

87% of respondents were neutral to very satisfied with the cleanliness of the Dining Hall

88% of respondents were neutral to very satisfied with the environment of the Dining Hall

88% of respondents were neutral to very satisfied with the service of the staff in the Dining Hall

67% of respondents were neutral to very satisfied with the hours of the Dining Hall

69% of respondents were neutral to very satisfied with the variety of the Dining Plan Options

74% of respondents were neutral to very satisfied with the value of the Dining Plan

20. Is there currently a “Food Service Committee”?

a. If so, please provide list of current members and notes from past meetings.

ANSWER: Yes, there are two committees:

Inter Residence Council (IRC) CCSU Food Committee, See Attachment L for meeting

minutes from Sept 25, 2013 – April 23, 2014. For more information on the IRC see

http://web.ccsu.edu/reslife/irc/forms.asp.

Note that the IRC Food Committee is normally on hiatus over the summer and, over the

Holiday season.

Food Services Planning Committee, See Attachment M for meeting minutes from June

2013 – June 2014.

21. Who currently provides the vending services on campus?

ANSWER: Berkshire Food Inc. Vending and Food Service, Danbury, CT.

22. Who currently provides the facility services on campus?

ANSWER: Janitorial – Sun Services LLC, Shelton, CT

Contact Michelle Michaud, 800-688-1707 or [email protected]

Grounds Keeping and snow removal – T & T Complete Landscaping LLC, Newington, CT

Contact David Tremblay, 860-371-5757 or [email protected]

Trash Removal – CWPM LLC, Plainville, CT

Contact Naomi Murphy, 860-793-6781 or [email protected]

Pest Control – Guardian Pest Control LLC, Bristol, CT

Contact Donald Balint 860-388-2455 or [email protected]

mailto:[email protected]

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Please note:

The Contractor is not financially responsible for the repair and replacement of major

mechanical electrical and plumbing (MEPs) unless the Contractor’s negligence has

caused or contributed to the repair or replacement of the MEP. For purposes of this

RFP MEPs include the University’s HVAC systems.

Per Draft Boiler Plate Contract Attachment A Section 8.8, the Contractor shall be

responsible for maintenance of insect and pest control in all food service, production

and storage areas. The current dining services contractor does have an agreement with

ECOLAB, Hartford, CT for Pest Control in receiving, storage, kitchens and prep

spaces. CCSU does not have annual cost information on this agreement.

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Group 2 -

1. Please list the names and titles of those individuals who will be receiving a proposal and be a part of its

evaluation.

ANSWER: The names and titles of the individuals receiving a proposal and are part of the evaluation

team are exempt under the Freedom of Information Act under 1-210(b) (24).

a. Please define the number of board billing days (including the date and first meal served and the date

and last meal served). What is the number of board billing days projected for the fall and spring

semester in each upcoming contract year? Please include all partial billing days.

ANSWER: The number of board days varies - it is based upon the actual number of serving days.

For FY 15:

Fall 2014

August 27-31 5 days

September 30 days

October 31 days

November 1-25 25 days

November 30th ½ day

December 1-16 16 days

December 17th ½ day

108 Board days fall 2014

Spring 2015

January 11-31 21 days

February 28 days

March 1-22 22 days

March 29th ½ day

March 30-31 2 days

April 30 days

May 1-7 7 days

May 8th ½ day

111 Board days spring 2015

FY Board Days

15 219

14 217

13 216

12 215

11 215

The number of board days has not been determined for the future periods as the academic calendars

have not been finalized.

b. Are any complimentary meal plans provided to administrators or staff? If yes, please list the type

and quantity of complimentary meal plans that are provided?

ANSWER: Refer to Attachment A, Draft Boiler Plate Contract Language section 4.7

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2. Operating Statement

a. Please provide a copy of your most recent (12 month complete) dining services operating statement

provided to you by your current contractor.

ANSWER: The commercial and financial information requested is exempt under FOIA because it

was submitted to CCSU in confidence.

b. Please provide the most current Year-To-Date dining services operating statement provided to you

by your current contractor.

ANSWER: The commercial and financial information requested is exempt under FOIA because it

was submitted to CCSU in confidence.

3. Cash & Charge Card Sales

a. Please provide annual Cash and Charge Card, Campus dining (Blue Chip) dollars and any Other

Campus Charge Card sales broken out by each retail location / venue.


b. Is there an administrative fee charged to the Contractor on sales from any Other Campus Charge card? If

yes, what administrative fees do you anticipate charging in 2014-2015?


c. Please provide the following retail sales statistics:

o What is the Daily Average Number of Customers Served at each retail location / venue?


o What is the Current Customer Check Average at each retail location / location?


4. Catering

a. Please provide break out of current annual catering sales by camps, on premise catering & off

premise catering.

ANSWER: See Attachment D for types of catering categories. Breakdown for the information

requested is not available.

b. Please provide detail break out of catering sales by cash, charge and credit cards.

ANSWER: All catering is billed out to the client by the University; clients make payment by check,

purchase requisition and cash to the University. We do not accept credit cards for catering

purchases. The University assumes the risk of collection and pays the contractor while the

University collects the funds from the client. See Attachment D for detail of catering expenses by

year. The incumbent is the exclusive caterer on campus and has the right of first refusal.

c. Are there any special meals provided to athletes or other groups prior to the commencement of the

campus residence dining program? If yes, how many meals and for how many days are these meals

provided?

ANSWER: These pre-semester/pre-season events are currently treated like “through the line”

catering service, as well as typical catering. Examples include preseason camps for athletes,

orientation leader training, and Resident Assistant Training.

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Gross Sales

$40,832.15$2,477.75

$5,404.00$2,586.50$1,654.25

$5,279.50

$9,155.25

$1,705.50$69,094.90

B - Breakfast

L - Lunch

D - Dinner

EMS Enterprise Page 1 of 19/8/2014 10:06 AM KAP

Residence Life Office 8/12 - 8/27)

Pre-Collegiate and Access Services (8/1 -

8/8)

ConnCAP Summer F/S Through Line B, L, D

Residence Life: RA Training Training/ Catering/ TTL, B,L, D

Athletics Department (8/7 - 8/26) Women's Soccer Pre-Season Meals 2014 F/S Through Line L, D

Athletics Department 8/15 - 8/26 Volleyball Pre Season Meals 2014 F/S Through Line L, DAthletics Department 8/18 - 8/25) Women's Cross-Country Pre Season Meals

2014

F/S Through Line L, D

Athletics Department (8/18 - 8/26) Men's Cross-Country Pre-Season Meals 2014 F/S Through Line L, D

Event Type

Athletics Department (8/3 - 8/26)

Athletics Department 8/7 - 8/26 Men's Soccer Pre -Season Meals 2014 F/S Through Line L, D

Football Pre-Season Meals 2014 F/S Through Line B, L, D

Sales by Reservation

Central Connecticut State University

Reporting Period: 8/1/2014 thru 8/27/2014 (Booking Dates) August TTL Food Service Prior

to Resident Meal: Pre-season, Training

Client

Event Name

d. Do you provide catering services to external groups? If yes, what additional charges and or

commissions would apply?

ANSWER: Yes the University food service does provide catering to external groups who are

utilizing CCSU facilities. Additional charges for external groups are explained in the catering guide,

available at https://ccsudining.sodexomyway.com/catering/index.html.. Catering charges for external

groups are consistent with campus group catering charges. The current catering schedule of costs

allows an 18% service charge should the group require any special or unique requirements.

Note that the current CT Sales Tax is 6.35%, not 6% a stated in the catering guide.

e. Please provide a copy of your current Contractor’s catering guide with applicable pricing.

ANSWER: See the catering guide at https://ccsudining.sodexomyway.com/catering/index.html

2014 – 2015 catering pricing is as follows –

2014-2015 CCSU CATERING

Rapid Pick-up Service

Breakfast

Buffalo Bar $ 3.85

continental breakfast service $ 4.00

Nacho Bar $ 3.50

continental breakfast w/juice $ 5.25

Colorado ranch dip $ 2.95

cont. breakfast w/fruit & juice $ 6.32

small Veg Tray $10.95

Sunrise Start $ 7.00

large veg tray $21.75

coffee, hot tea per person $ 2.65

small cheese & crackers $15.95

hot chocolate $ 2.65

large cheese and crackers $30.95

Iced tea /Lemonade $ 1.40

Small Fruit Tray $10.95

canned soda $ 1.45

Large Fruit tray $20.95

bottled water $ 1.45

Cheese Pizza $10.00

bottled juice $ 1.45

Pepperoni Pizza $11.50

madras punch $ 1.40

BBQ Buffet $11.50

citrus punch $ 1.40

Novelty Ice Cream $ 1.40

bottled ice tea $ 1.45

Ice Cream Tub $29.00

whole fresh fruit $ 0.95

https://ccsudining.sodexomyway.com/catering/index.html

https://ccsudining.sodexomyway.com/catering/index.html%202014

https://ccsudining.sodexomyway.com/catering/index.html%202014

18

Jalapeno Poppers $ 8.95

sliced fresh fruit per person $ 1.35

Cx fingers $12.75

breakfast buffet $12.50

Franks in pastry $ 9.50

bakery

Mozzarella sticks $ 8.95

cookies per dozen $ 6.00

egg rolls $11.75

brownies per dozen $ 7.95

meatballs $ 5.75

lemon bars per dozen $ 9.75

floor dinners $ 8.50

double layer cakes- half $85.00

bulk chips $ 3.35

dessert bars $ 9.75

water $ 0.80

bulk hamburgers $ -

Luncheon /Dinner

doughnuts $ 6.00

box lunches $ 9.00

danish $ 5.50

cold buffet $12.50

half sheet cakes (Single layer) $32.25

specialty wraps $13.00

full sheet cakes (Single layer) $57.00

cheese pizza $11.75

combo pizza $12.75

Bar Prices

theme buffet "Mighty Blue" $14.00

open bar per half hour

theme buffet"Little Italy" $17.95

one hour $12.25

theme buffet "S'western fajita" $17.95

two hours $20.50

BBQ $17.95

three hours $28.75

Create Your Own Buffet-1 entrée $21.95

domestic beer $ 3.50

Create Your Own Buffet-2 entrée $23.50

imported beer $ 4.50

herb encrstd CX $19.95

wine $ 4.50

CX saltimbocca $20.00

mixed drink $ 5.50

Hoisin glazed CX $20.00

Southwestern CX $20.00

HORS D'OEUVRES

Prime Rib $23.50

Choice of 3 $11.75

Beef Tenderloin Gratin $23.50

Choice of 4 $13.75

Pork Tenderloin $19.50

Crudite w/ Dip Small $17.25

Swordfish $21.30

Crudite w/ Dip Large $29.25

Salmon $20.00

Cheese Tray Small $29.25

Tuna $20.95

Cheese Tray Large $36.00

Penne Pasta w/ Broccoli $18.75

Antipasto Small $37.25

Vegetable Lasagna $18.75

Antipasto Large $63.25

Vegetable Napolean $18.75

Hummus w/ Pita Small $25.75

Hummus w/ Pita Large $36.00

Seven Layer Dip Small $20.95

Seven Layer Dip Large $35.50

Tuscan Table Display $16.95

.

f. Is food service responsible for setting up tables and chairs for catered events or is this the

responsibility of the University?

ANSWER: Varies by location.

Memorial Hall – Dining Services (at no additional charge to University or client)

19

Student Center – Student Center Staff (any setups and break down costs are borne by the

University utilizing university staff)

Kaiser Hall – Athletic Department Staff (any setups and break down costs are borne by the


Other buildings – Event Management (any setups and break down costs are borne by the


5. Pricing and Price Increases in Subsequent Years

a. What was the percentage of price increase granted to the current contractor in each of the past two

fiscal years?


6. Existing Dining Services Personnel

a. Please provide a schedule listing / headcount of all current full and part time employee positions by

job category and by location with the current 2014-2015.


b. Please provide total number of FTE and PTE by location.


7. Student Employees

a. Currently how many students are employed in food service?

ANSWER: Approximately 70 per academic semester.

b. What is the current starting wage offered to work study students in dining services and how does that

compare to the starting wage offered to students in other departments (i.e. Library)?

ANSWER: Part 1 - $14.41 at Memorial Hall, $10.74 at the Student Center.

ANSWER: Part 2 - Other students on campus earn from $8.70 - $15.00 per hour.

8. Other Payments due from a new Contractor.

a. Does the current Contractor have any unamortized capital investment that a new Contractor would

be required to assume (buy out)? If yes, please specify in detail the original amount of the

investment, the buyout portion to be paid by a new Contractor and what physical assets associated

with the assumption of this capital investment would transfer to the new Contractor.

ANSWER: No, there isn’t an unamortized investment.

9. Quoted Meal Plan Board Rates

a. Who keeps unused Blue Chip Dollars (dining dollars) at the end of each semester, Contractor or

University?

ANSWER: The Blue Chip Card holder. Those dollars stay on the account until used.

10. Contractor’s Telephone Charges

a. Can you provide the line charges and rates per minute you anticipate charging?

ANSWER: Contractors are responsible for phone and data ports which are requested and billed

through the existing campus Telecommunication Services Request (TSR) process. The Line and

equipment charges vary per the phone model. The approximate rates are provided on the following

schedule: http://web.ccsu.edu/its/files/tsr.pdf . Phone bill for incumbent was approximately $3,040

last complete 13/14 FY.

http://web.ccsu.edu/its/files/tsr.pdf

20

b. Is there a charge for internal or external computer access? If yes, what rates do you anticipate

charging in 2009-10 (sic)?

ANSWER: No, CCSU does not charge for internet (WIFI), however, CCSU does require contractors

to request "vendor account" to gain access.

11. Parking and Parking Fees

a. Is there an annual fee per employee for parking?

ANSWER: No

b. Is there a parking fee for the Contractor-provided on-site service vehicles?

ANSWER: No

12. POS Cash Register System

a. Is the current POS cash register system owned by the University or the current Contractor for retail,

board and catering?

ANSWER: Owned by the University.

b. If owned by the University, are there any license and / or annual maintenance fees that are paid by

the Contractor. If yes, what are these annual costs?

ANSWER: No. CCSU is responsible for this charge.

c. Does the University supply electrical outlets and necessary data lines to all locations?

ANSWER: University shall supply electrical outlets. Contractors are responsible for phone and data

ports which are requested and billed through the existing campus Telecommunication Services

Request (TSR) process.

13. Contractor’s Responsibilities Regarding Liquor License(s)

a. Please provide as much detail as possible regarding the College’s requirements and expectation of

the Contractor related to the purchase and maintenance of liquor licenses (type, annual costs, etc.).

b. For College-related events where liquor service is requested, how are any costs related to liquor

licenses charged for each event?

c. Does the current contractor currently own any liquor licenses? If yes, what type of liquor license(s)

are owned by the Contractor?

d. Please provide as much detail as possible on how any Contractor-owned liquor licenses would be

transferred to a new Contractor at the onset of a new contract and who would bear the cost of the

transfer of any and all liquor licenses owned by the current Contractor.

ANSWER: See Section 5 of the Draft Boilerplate Contract Language document.

14. Contractor Responsibilities, Service Agreements, Etc.

a. From those already listed and / or assigned in your RFP, please indicate the current annual dollar

amounts and/or current charges that the Contractor would be expected to pay under the terms of this

agreement.

ANSWER: The Contractor is not financially responsible for the repair and replacement of major

mechanical electrical and plumbing (MEPs) unless the Contractor’s negligence has caused or

contributed to the repair or replacement of the MEP. For purposes of this RFP MEPs include the

University’s HVAC systems.

Per Draft Boiler Plate Contract Attachment A Section 8.8, the Contractor shall be responsible for

maintenance of insect and pest control in all food service, production and storage areas the current

21

dining services contractor does have an agreement with ECOLAB, Hartford, CT for Pest Control in

receiving, storage, kitchens and prep spaces.

CCSU does not have annual cost information on this agreement.

As stated in the RFP Section 2.3 Cleaning and Maintenance, the Contractor shall be responsible for

cleaning of all kitchen areas including equipment and grease traps.

The Contractor shall also be responsible for cleaning elevators.

b. Aside from those already listed and / or assigned in your RFP, please indicate the current annual

dollar amounts of any and all service agreements, user fees and/or current charges that the

Contractor would be responsible for under the terms of this agreement.

ANSWER: Not Applicable.

c. If the University has “master agreements” for common services (cleaning and janitorial services,

pest control, trash removal, snow removal, etc.) that would be applicable to food services, please

indicate the name and contact information of those companies currently doing business with the

University and current annual costs.

ANSWER:

Janitorial – Sun Services LLC, Shelton, CT contact Michelle Michaud, 800-688-1707 or

[email protected]

Groundskeeping and snow removal – T & T Complete Landscaping LLC, Newington, CT

contact David Tremblay, 860-371-5757 or [email protected]

Trash Removal – CWPM LLC, Plainville, CT contact Naomi Murphy, 860-793-6781 or

[email protected]

CCSU is responsible for all costs associated with these contracts.

Pest Control – Guardian Pest Control LLC, Bristol, CT contact Donald Balint 860-388-

2455 or [email protected]

CCSU is responsible for pest control in all public spaces. The Contractor shall be responsible for

maintenance of insect and pest control in all food service, production and storage areas. The current

dining services contractor does have an agreement with ECOLAB, Hartford, CT for Pest Control in

receiving, storage, kitchens and prep spaces.

d. Who repairs and maintains University owned equipment, HVAC and facilities? If the Contractor

pays any of these costs, what has been the annual amount charged to the Contractor in each of the

past two years?

ANSWER: The Contractor is not financially responsible for the repair and replacement of major

mechanical electrical and plumbing (MEPs) unless the Contractor’s negligence has caused or

contributed to the repair or replacement of the MEP. For purposes of this RFP MEPs include the

University’s HVAC systems.

e. Does the university provide office space and necessary data lines for internet accessibility?

ANSWER: Yes, however any additional phone or data lines are at the cost of the contractor.

f. Are there any impending factors, new programs, campus construction or renovation plans that would

have an impact of the future operation of the campus dining services other than mentioned in RFP?

ANSWER: Not directly. As part of the overall CSUS2020 plan, CCSU anticipates receiving $240

million dollars in funding for projects including: Complete New Residence Hall/renovate existing

mailto:[email protected]

22

residence halls, Willard/DiLoreto Renovation/Expansion, New Engineering Building/Library

Renovation, New Recreation Center, and Barnard Hall Addition/Renovation.

15. Current Contractor Owned Equipment

a. Please provide a complete list of all equipment, trade dress, signage, small wares and all other

material items that the current contractor would remove from the premises if its services were not

retained.

ANSWER: The University owns all equipment and smallwares. The only items the current

incumbent would remove from the premises would be any signage with the incumbent’s logo on it or

any the incumbent’s specific logo branded items. See Attachment A, Draft Boilerplate Contract

Language sections 7.8 regarding smallwares and equipment upon contract conclusion or termination.

16. Equipment and fixtures provided by the University

a. What kitchen equipment, computers, office equipment and furniture will the University provide to

the Contractor?

ANSWER: See Section 7.9 of the Draft Boilerplate Contract Language document.

17. Facilities and Construction

a. Please provide scaled drawings (CAD format preferred) of all current and food service spaces.

ANSWER: See Attachment J, PDF drawings of Memorial Hall, and Attachment K, PDF drawings of

the Student Center.


b. Please detail any and all University policies regarding construction and renovations.

ANSWER: Any and all construction and/or renovations will be the responsibility of CCSU

regardless of source of funding. The dining services contractor shall not be responsible for

construction and/or renovation projects.

c. Are there any University purchasing policies regarding the trades or sub-contractors to be used on

any construction project?

ANSWER: Yes there are. However, the engagement of trades or subcontractors for construction

projects is not the responsibility of the dining services contractor. Any and all construction and/or

renovations will be the responsibility of CCSU regardless of source of funding.

d. Are we required to hire certain contractors to perform construction on recommended projects? If so,

please provide names and contact numbers

ANSWER: No. As the dining services contractor you will not be doing any hiring of any contractors

to perform construction on any projects. Any and all construction and/or renovations will be the

responsibility of CCSU regardless of source of funding.

18. New Contractor Access

a. Will a new contractor have access to facilities and the opportunity to speak with current employees

prior to the commencement of the new contract after the contract has been awarded?

ANSWER: Yes, after the contract is executed and prior to effective date.

19. Current Dining Employee Benefits and Programs:

In addition to the information provided in the RFP, please provide as much further information as

possible.

23

a. Is pre-employment testing & background testing currently being conducted? Will we be able

to conduct drug testing?

b. Please provide a complete employee listing by job classification, rates of pay, hire dates, scheduled

hours, FT or PT, Medical Plan type (Single, Single plus one, or Family), total number of eligible

benefit days (vacation, sick, personal, etc.) per employee.

c. What period of time are employees covered by benefits: 9 Months, 10 Months, or 12 Months?

d. Is Dental, Vision or Disability (STD or LTD) insurance coverage offered? If yes, who is the carrier,

what is the employee and employer contributions and can you provide a copy of the plan design?

What are the eligibility and dependent requirements for each insurance plan offered?

e. How much in life insurance is provided to each FT employee?

f. Is this fully paid by the employer? If yes, what is this cost? If paid by employee, please provide

costs.

g. When are employees eligible for medical, life and 401(k)?

h. Who is the 401(k) provider?

i. Does the employer match a portion of the employee 401(k) contributions? If yes, how much does the

employer match?

j. What is the vesting schedule of the 401(k) employer contribution?

k. Please provide the “Benefits Days” schedule for each type of day (sick, vacation, personal, etc…)

available. Are these "Benefit Days" paid on scheduled or average hours worked?

l. Is there a waiting period before receiving sick days?

m. Are sick days paid out at the end of the academic year if unused?

n. What makes up a "furnished uniform"? Shirt, pant, hat, shoes?

o. Do employees launder their own uniforms?

p. Are the employees paid weekly or biweekly?

q. Is direct deposit available?


20. Campus Dining Surveys and Student Data

a. Please provide the results of the most recent campus dining surveys conducted by the current

contractor or by the University.

ANSWER:

CCSU conducts an Educational Benchmark Institute (EBI) survey every other year. The results are

from our most recent survey on the Student Center, which looks at all the services in the building.

(This is NOT Resident Dining, but may be impacted by Residence Hall students!) It includes some

items that are specific to food services in the Student Center. Due to the University confidentiality

agreement/contract with EBI, the University can share the following information in this format:










Resident Dining Information from the most recent EBI Survey is below:




24





21. Concessions

a. Please provide number of concessions locations, (stands and portables), at the University.

ANSWER: The only permanent concession is at Arute Stadium and Hitchcock Young Pavilion.

There is a portable concession stand used regularly in the Kaiser Hall lobby for basketball games.

Other portable concession stands are deployed as needed.

b. Is the equipment owned by existing contractor or by the University?

ANSWER: University.

c. Please provide hours of operations for the opening and closing of locations during events.

ANSWER: Varies depending on event.

d. Please provide annual sales information broken out by location and by sales tender, cash, credit

cards, department charges and Blue Chip Card.


e. Please provide electronic CADS of concession space.

ANSWER: CAD drawings are not available. See Attachment N PDF drawings for Arute Stadium

and Attachment O PDF drawings for Hitchcock Young Pavilion. There are no other “permanent”

concession spaces.


f. Is the concession staffing currently staffed by student employees or by union employees?

ANSWER: Student Manager with Student Volunteers currently staff concession stands. Current

contractor employees do not work concessions except for the supervisor.

g. What is the current POS in use and is owned by the current contractor or University?

ANSWER: CBORD/Odyssey system, which is paid for and licensed by the University.

h. Are Blue Chips accepted as a form of tender for concessions?

ANSWER: Starting in the fall 2014 semester Blue Chip will be accepted at concessions.

22. Will Attachment F be subject to Freedom of Information Act request?

ANSWER: Refer to Sections 1.11, 1.22 and 3.1 of the RFP.

25

Group 3 -

1. Please provide copies of blue prints / CAD drawings for Memorial Hall and the Student Center food

service operations.

ANSWER: See Attachment J, PDF drawings of Memorial Hall, and Attachment K, PDF drawings of the

Student Center. Note that Adobe Pro is required to open and view the PDFs.

2. When is the anticipated opening date for Café Noche?

ANSWER: The University is looking for the proposers to identify the timeline to complete the project.

3. Please clarify whose responsibility it is to clean the dining rooms. The sample contract shows that the

vendor is responsible for the dining room cleaning. The RFP does not define cleaning the dining room as

a responsibility of the food service vendor.

ANSWER: The dining room facility is cleaned by both the current dining services contractor and an

outside janitorial contractor assigned by CCSU. The dining services contractor is responsible for

cleaning tables, chairs and trays from the dining facility. The University assigned janitorial contractor is

responsible for cleaning floors, window sills, blinds, and removing garage from the receptacles within the

dining facility.

4. Please provide a timeline by semester (or year) of which dorms will be taken off line and the resulting

decrease in residential dining students per semester (or year) for the 10-year contract period.

ANSWER: Refer to Addendum 4.

5. Due to the dorm renovations what should the vendors use for the residential student meal plan enrollment

for each year of the contract?

ANSWER: Refer to Addendum 3 item 4 and Addendum 4.

6. Other than the new dorm planned to open January 2016, does CCSU have any other plans to add dorms

within the next ten years?

ANSWER: No

7. Please provide a copy of CCSU’s Master Plan, including but not limited to parking, housing, academic,

administrative buildings, and public transportation.

ANSWER: As part of the overall CSUS2020 plan, CCSU anticipates receiving $240 million dollars in

funding for projects including: Complete New Residence Hall/renovate existing residence halls,

Willard/DiLoreto Renovation/Expansion, New Engineering Building/Library Renovation, New

Recreation Center, Barnard Hall Addition/Renovation

The link to Public Act 14-98 - An Act Concerning the Board of Regents for Higher Education

Infrastructure Act is provided here –

http://www.cga.ct.gov/2014/ACT/PA/2014PA-00098-R00SB-00029-PA.htm

The link to CCSU’s current Master Plan is provided here -

http://web.ccsu.edu/admaffairs/campusmasterplan.asp

8. As part of the CCSU’s Master Strategic Plan, does CCSU have plans to acquire any additional land

adjacent to the university?

ANSWER: CCSU does not, by law, discuss future land acquisition possibilities.

9. Please provide a list of any know infrastructure deficiencies and code violations (grand-fathered it not)

that the institution is aware of to date within the dining areas.


http://www.cga.ct.gov/2014/ACT/PA/2014PA-00098-R00SB-00029-PA.htm

26

Group 4 –

1. Understanding the provisions for formal communication on Page 2, Section 1.1:

a. May the University consider providing access to campus leadership and/or committee members

so that we can better understand desired goals from this process?

ANSWER: No, further, the names and titles of the individuals receiving a proposal and are part

of the evaluation team are exempt under the Freedom of Information Act under 1-210(b) (24).

b. Could an organized opportunity for bidders to meet with students/student groups to better

understand their perceptions as related to campus dining be arranged?

ANSWER: No

2. Are there any existing/previous Customer Satisfaction Survey results, either conducted by CCSU

(administration or student groups) or a consultant to better understand student preferences on retail

brands, hours, meal plans, etc.?

ANSWER: Although not specific to retail brands, CCSU does the EBI (Educational Benchmarking

Incorporated) survey every other year.

These are the results from our most recent survey on the Student Center, which are specific to retail food services.

Due to the University confidentiality agreement/contract with EBI, the information is only available in the following

format:










These are the results from our most recent survey on Memorial Hall, which are specific to resident dining services.

Due to the University confidentiality agreement/contract with EBI, the information is only available in the following

format:








3. Will the University provide a list of the Committee Members responsible for the decision making

process?

ANSWER: No. The names and titles of the individuals receiving a proposal and are part of the evaluation

team are exempt under the Freedom of Information Act under 1-210(b) (24).

27

4. Please provide a breakdown of meals consumed by meal plan for fall 2012, fall 2013, spring 2013, and

spring 2014.


5. Please clarify whether or not the University’s expectation is that meal plans will remain the same during

the transitional period prior to the opening of the new residential and retail venues on campus and if our

proposal can include alternate plans that will go in to effect when new locations go online that may help

to manage traffic between the multiple locations.

ANSWER: The University requires that an all-access plan be in place during the transition period,

however, proposers may propose solutions to help manage the traffic within the all-access plan

framework.

6. Can Faculty and Staff deposit into the Blue Chip program? If so how much do they deposit and spend

annually?

ANSWER: Yes, employees of the University can deposit funds into Blue Chip. There are no

requirements or limits related to the Blue Chip deposits/expenses.

7. Who pays for Pest Services and if this is a Contractor expense please detail the historical cost of this

service?

ANSWER: The University is responsible for pest control in all public areas. Per Draft Boiler Plate

Contract Attachment A Section 8.8, the Contractor shall be responsible for maintenance of insect and

pest control in all food service, production and storage areas. The current dining services contractor does

have an agreement with ECOLAB, Hartford, CT for Pest Control in receiving, storage, kitchens and prep

spaces. CCSU does not have annual cost information on this agreement.

8. Who owns the current POS system? Who pays for POS equipment replacement and support expenses of

the current system? If any of these expenses are Contractor expenses please provide historical costs.

ANSWER: The University pays for the equipment and operating expenses.

9. Does CCSU currently receive commission on sales from the current provider? If so what sales categories

and at what percentage?

ANSWER: The University does not receive a commission. The University currently annually receives a

percent on all revenue excluding board sales as follows:

100% of the first $150,000 of Net Sales;

0% of the amount of Net Sales from above $150,000 to a maximum of $1,650,000; and

10% of the Net Sales above $1,650,000.

10. Does current operator provide any funding for scholarships or corporate sponsorships? If so, please

provide the amount of this funding annually and purpose of the funding.

ANSWER:

a. The current food contractor provides:

food for the corporate sponsor box at all home football games

refreshments for the press/media at all home football games

b. Athletic Sponsorships – $4,500/year

c. Scholarships – $20,000/year

11. Can you provide a breakdown of revenue by location by revenue stream?


28

12. Does the revenue included in the RFP represent revenue net the Blue Chip discount?

ANSWER: Yes.

13. Please provide the total annual Blue Chip pool for 2012 through 2014.


14. How has the $400,000 facility fund been spent historically?

ANSWER: For facility repairs and upgrades, new and replacement equipment, all related to food services

and specifically to have a demonstrated direct benefit to students.

15. Is it the expectation that funds offered with regard to the RFP requirement entitled "Facility Development

and Renovations", be offered in an unrestricted fashion?

ANSWER: Yes.

16. How many board billing days are there each semester and year?

ANSWER: The number of board days varies - it is based upon the actual number of serving days. For

FY 15:

Fall 2014

August 27-31 5 days

September 30 days

October 31 days

November 1-25 25 days

November 30th ½ day

December 1-16 16 days

December 17th ½ day

108 Board days fall 2014

Spring 2015

January 11-31 21 days

February 28 days

March 1-22 22 days

March 29th ½ day

March 30-31 2 days

April 30 days

May 1-7 7 days

May 8th ½ day

111 Board days spring 2015

FY Board Days

15 219

14 217

13 216

12 215

11 215

The number of board days has not been determined for the future periods as the academic calendars have

not been finalized.

29

17. Have summer meal plans been offered? If so please detail these meal plans and corresponding revenue

for the summer of 2012, 2013, and 2014.

ANSWER: No. Meal plans are not offered in the summer.

18. Please provide summer only revenue by location for 2012, 2013, and 2014.


19. Of the current employee pool covered by the CBA, how many select family coverage, self plus 1

coverage, and individual coverage?


20. Please provide the actual healthcare costs associated with the plan outlined in the CBA for each of the

past three years.


21. So that we can accurately determine the paid time off, vacation, etc. benefit costs associated with the

CBA, please provide the current seniority list with job classifications and hire dates.


22. Does the current provider outsource the cleaning duties in the dining, servery, and kitchen areas? If so,

can you please provide an annual budget for these expenses?

ANSWER: Current contractor performs these duties in-house.

23. With 10+ months to go before a proposed transition, can you clarify the individual management roles and

extent to which you require candidate information and resumes?

ANSWER: Please refer to Sections 3.3Q and 3.3R in the RFP.

30

Group 5 –

1. Please provide the number of current dining service employees by location.


2. Please provide a date of hire list for current employees.


3. Please provide a complete list of employees noting position, tenure and rates of pay


4. Please provide the dining service employees by location when classes are in session and for summer session.


5. Please provide financial information for concession sales for athletic events.


6. How many scheduled events take place over the course of a year?


7. Please provide sample catering menus from daily catering options to a dinner in the Presidents Room.

ANSWER: Refer to the catering guide at https://ccsudining.sodexomyway.com/catering/index.html

Note that the guide is simply that, a guide. Based on individual needs and budgets, the current catering

manager will put together seasonal or upscale menus upon request, considering budgets, guests and/or special

(i.e. cultural) needs. This practice is applied for all events on campus, including those held in the President’s

Dining Room.

Aside from the published catering guide, there are no “sample” menus.

All other terms, conditions and specifications in the RFP remain the same.

End of Addendum #5

https://ccsudining.sodexomyway.com/catering/index.html

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