Laserfiche WebLink
<br /> <br />Section 3.3 Concession and Food Manae:ement <br /> <br />1. Describe your firm's experience with concession, food and beverage operations. <br />Specifically: pricing, surplus / loss, delivery approaches, vendors, operating procedures, <br />quality and variety. <br />2. Describe your firm's experience with branded food vendors and a multi-use events facility <br />where there are 100 to 150 event days per year. <br />3. Describe your firm's approach to small and large catering events. <br />4. Describe your firm's approach to the utilization of in-house concession facilities. <br /> <br />Section 3.4 Contract Arrane:ements <br /> <br />Describe the type of contractual arrangement your firm generally seeks for general and <br />concession management of a facility such as this one. Include a discussion of the <br />compensation arrangement and commissions, if any, and the criteria used in determining such. <br /> <br />Section 3.5 Client References <br /> <br />Provide comprehensive list of clients and convection and visitors bureaus in comparable <br />markets including: <br /> <br />· Name and location of facility <br />. Name of contact with title, address and phone number <br />. Brief description of services provided by your firm. <br />. Length and description of working relationship with local convention and visitors <br />bureau <br /> <br />Section 3.6 Attachments <br /> <br />Submitting firms are encouraged to include attachments with their submittals, including but <br />not limited to: <br /> <br />· Sample report forms <br />· Letters of reference <br />· Brochures <br />· Pro~amming information <br /> <br />E-4- <br />