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AG 2013 11 18
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AG 2013 11 18
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Last modified
12/4/2013 10:40:59 AM
Creation date
11/27/2017 11:03:45 AM
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Template:
Meeting Minutes
Doc Type
Agenda
Meeting Minutes - Date
11/18/2013
Board
Board of Commissioners
Meeting Type
Regular
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Cabarrus Arena Food & Beverage Management Fees for FY2013 <br />The current Food and Beverage Services Agreement between SMG, Cabarrus County, and SMG <br />Food and Beverage, LLC sets a fee schedule if SMG Food and Beverage produces a profit at the <br />Cabarrus Arena location. This schedule ties SMG Food and Beverage fees directly to <br />profitability and provides a method of distributing profits between the parties to the agreement. <br />For the fiscal year ending June 30, 2013, SMG Food and Beverage produced a $100,693 Net <br />Operating Income from operations on $527,774 in Gross Revenue at Cabarrus Arena. Applying <br />the formula specified in the Food and Beverage Services Agreement results in a fee of $26,389 <br />to SMG Food and Beverage. <br />$527,774 Gross Food & Beverage Revenue <br />x 5% Percentage of Gross Revenue Due SMG F &B <br />$ 26,389 Food & Beverage Fee Due SMG F &B <br />The current Food and Beverage Services Agreement defines the term "Positive Net Operating <br />Income" as Net Operating Income for the fiscal year less any profitability- related fee for that <br />year. The agreement specifies that the first $50,000 of Net Operating Income remains with the <br />facility, the next $50,000 goes to SMG Food and Beverage, and anything in excess of $100,000 <br />remains with the facility. This distribution results in a total of $50,000 remaining with the <br />facility and $24,304 to SMG Food and Beverage for the fiscal year ending June 30, 2013. <br />$100,693 Net Operating Income <br />-$ 26,389 SMG F &B Profitability- Related Fee <br />$ 74,304 Positive Net Operating Income Available for Distribution <br />-$ 50,000 Initial Amount to Remain with Facility <br />$ 24,304 Positive Net Operating Income Remaining for Distribution <br />To SMG Food and Beverage <br />Attachment number 1 <br />F -2 Page 65 <br />
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